Anchor Food Professionals Pastry And Culinary Challenge 2018 @ KDU University College Glenmarie

Presenting Anchor Food Professionals Pastry And Culinary Challenge 2018

Anchor Food Professionals is hosting the Anchor Food Professionals Pastry & Culinary Challenge 2018; It is the unrivalled leader in the dairy foodservice industry; has once again done its' part to raising the benchmark in the industry.

Chef Jean Francois Arnaud

The challenge is a four-day competition starting 13 to 16 March 2018 based on three(3) categories which are Pastries, Cake, Culinary. Pastry and Culinary maestros have been invited to form the distinguished panel of judges with Chef Jean Francois Arnaud MOF serving as Head Judge in the Pastry Category, along with Chef Nazeri Ismail and Chef Arthur Heng.

Ms Linda Tan, Director of  Anchor Food Professionals shared that competitions like this are important for the industry as it provides a platform for the sharing of experience and knowledge, nurturing the potential of Malaysia's future culinary & pastry artisans; and in the process elevating the standards of the local food and beverage industry.

Snowy Blueberry Mountain

As the country's largest provider of high-quality dairy products and ingredients, we are constantly engaging with chefs and in the course of our work, we have discovered so much hidden potential within. Some have carved a name for themselves and some are gems waiting to be uncovered. We felt it was our duty to explore, nurture and celebrate the amazing number of young chefs in this country who can reach greater heights with the right encouragement" she explained.

Creamy Fruit Basket By Tan Chee Kit

Winning the category is a proud badge of recognition amongst peers and gives a leg-up to finalists as this Challenge is highly regarded in the industry and is steered by a panel of judges considered the best in the industry" Linda added.

Joyful Caramel Nuts By Tan Chee Kit

Each day of the challenge will see different contestants from different industries competing in the Pastry (13 March 2018, Bakery Channel), Cake (14 March 2018 for Bakery Channel and 15 March 2018 for Hotel Channel) and lastly the newly added Culinary Category on 16th March 2018 for the Hotel Channel).

Anchor Food Professionals Pastry And Culinary Challenge 2018 First Prize WinnerWinner (Tan Chee Kit)  - Pastry Challenge Bakery Channel

In the Pastry Category; the contestants are required to create a simple croissant, 3 savoury and another 3 sweet Danish in. For the Cake Category; each contestant is required to create 2 types of cakes with Mango and Strawberry themes respectively. Finally in the Culinary Category; the theme is Land and Sea of Malaysia with an inculcated twist of Modern French Cuisine. Contestants are required to prepare a 3-course meal based on the theme and provided criteria.

In total there are 25 finalists for this year challenge in all categories. The first prize for each category includes prizes worth RM5,000.00, a medal and certificate, while for the second prize includes prizes worth RM3,000.00, a medal and a certificate and finally for the third prize includes prizes worth RM1,000.00, a medal and a certificate.

Participants of the contest must make full use of Anchor's leading products in the dairy segment; namely Anchor Cream Cheese, Anchor Butter Sheet, Anchor Butter, Anchor UHT Milk, Anchor Whipping Cream and Anchor Extra Yield Cooking Cream.

Halal Yummy Crab Promotion @ Tung Yuen Chinese Restaurant Grand Bluewave Hotel Shah Alam

This March, you can enjoy 100% certified Halal yummy Fresh Crabs promotion at Tung Yuen Chinese Restaurant, Level 1 Grand BlueWave Hotel Shah Alam. If you are a crab lover, you will find this promotion set; a delight as many of the dishes served in this promotion set uses the crab or crab meat as its' main ingredient.

Chef Patrick Ng, is dishing out 2 cooking styles of the Live mud crab which is the Baked Spicy Mud Crab or Pan Fried Hot And Sour Mud Crab With Mantou. This promotion is priced at RM95.00 Nett per person (minimum 5 persons).

For us; we tried the Pan Fried Hot and Sour Mud Crab With Mantou. Each person gets one crab that weighs between 300 to 400 gram each.

The fresh crab was succulent and juicy while the sauce was indeed a perfect match to the Mantou (which you can use to scoop up all the gravy) that came with the dish. 

This yummy crab promotion comes with a few others dishes to complement these delightful crabs starting with the Crab Meat Soup. 

For the vegetables, the set comes with Hong Kong Kailan with Crab Meat which has a clear taste that suits the other strong flavoured dishes.

Next is the Chicken Pei Pa. The chicken is grilled to a nice crisp skin with a nice char aroma while the meat is still firm and succulent. It is bedded with Chef special Pei Pa sauce.

To fill your tummy, the set also comes with Yee Mee which is cooked with bean sprout, Shimeiji mushroom and Shiitake mushroom. Diners have an option to either choose this Yee Mee or the plain steaming white rice to complement your dishes. 

For desserts, the set comes with Pomelo Mango Pudding. Served chilled, it was a refreshing end to our meal. The sweetness of the Mango blended well with the natural pomelo sweet and slightly sour taste.

This promotion is available from 1 March until 30 April 2018. All of this cuisine will be served daily for lunch at 11.30am till 2.30pm and dinner at 6.30pm till 10.30pm at Tung Yuen Chinese Restaurant, Level 1.

Guests are encouraged to make a reservation in advance by booking through Tung Yuen Chinese Restaurant at 03-5511 8811 ext. 2616 or Telemarketing department ext. 2724. Tung Yuen Chinese Restaurant is well-equipped with Halal certified, endorsed by JAKIM.

Tung Yuen Chinese Restaurant Grand Bluewave Hotel Shah Alam Location Address Map

Intermittent Fasting - My No Diet No Exercise Weight Loss Secret

Intermittent Fasting - My personal journey to an effective No Diet weight loss and a healthy lifestyle

This is my personal experience of how I started, the motivation, how effective, easy weight loss program (seeing a 3kg reduction in 3 weeks) and most important inexpensive (you virtually do not need to spend anything at all it might save you some money too) Intermittent Fasting has brought to me.

Guest Chef Dinner Series 2018 Ritz Carlton Kuala Lumpur Chef Fransico Araya

Ritz Carlton Kuala Lumpur presents Guest Chef Fransico Araya

Once again, the Ritz-Carlton, Kuala Lumpur is delighted to kick-off the highly anticipated Guest Chef Dinner Series 2018 at The Library with award-winning Guest Chef Francisco Araya, of Chilean descent and a maestro in the culinary scene is set to curate a stunning seven-course modern European cuisine showcasing a fine selection of seafood dishes.

Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences.

Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurants El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.

The five-day promotion at Ritz Carlton Kuala Lumpur will see Chef Francisco meticulously crafting seafood specialities starting with a fanciful Amuse-Bouche of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg, Shrimp with tomato and watermelon and the Beetroot Tartelette San Feletto Prosecco Brut. With a multitude of texture from smooth to a firm, it is a real start to a lovely dinner surprise.

The first mains to be served is the Oyster Served With Caviar and Cauliflower which you can taste the natural salty flavours of the oysters and caviar.

The Scallop Ceviche with ginger and cilantro is another one of our favourite dishes. It is served with a sauce of ginger, cilantro and coriander.

Arroz Verde is our fourth dish which consists of a translucent slice of Carabinero Shrimp (Carabineros are a large deep-sea prawn species) which has a slightly raw texture and bedded with Arborio rice which is cooked with spinach and clam chowder. It is topped with a crispy prawn leg.

Our fifth course is the star of the night which is the Shrimp. The deshelled shrimp is lightly poached and have a very firm and bouncy texture that sits on top of a thinly Yuba (soya beancurd skin), and served with caramelised onion and dill sauce has a delicate taste.

The sixth course is the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. This fish is lightly pan-fried with the meat portion still lingering with the soft firm juicy texture which is a real delight eating this last mains dish. There is 2 accompanying sauce which is the black squid ink sauce and the bisque sauce; both has its own distinct taste that went well with the white fish meat. What amazes us it the Zucchini Blossom which we are eating for the first time; as the Chef has wrapped in a special prawn paste which makes it a real treat.

Our final dish which is a dessert is aptly named the Pandan,  two pieces of financier accompanied by the Pandan Ice Cream and Late Harvest Jelly which has a strong alcoholic aftertaste was the finale to end our lovely 7 courses dining experience.

Available from 6 to 10 March from 7pm until 11pm, the seven-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

Ritz Carlton Kuala Lumpur Location Address Map