Melting Cheese - The European Style - Raclette - Cocott KL

Our Cheezy encounter with European Cheese Raclette

For many Malaysian, our encounter with eating melting cheese is usually from a hot oven baked pizza which is loaded with cheese or a toastie. Now, you can experience the satisfaction of tasting these molten cheese using a popular style called Raclette. When it comes to melting cheeses - not all cheeses are created equal - some melt better than others, allowing it to unlock the unique textures, flavours and its special taste.

We had the opportunity of learning the different varieties of European Cheeses that is available in Malaysian that is best matched for a Raclette by Chef Pierre Gay; a cheese master, cheese connoisseur and expert from France. 

His vast experience and knowledge of European cheese were shared with us through a Raclette party at Cocott KL; for us to appreciate and taste the best way to enjoy the European cheese collection.

This party is jointly organized by the French Interbranch Dairy Organization and European Union, to promote the pre-eminence and finesse of European Cheese.

According to Chef Pierre "Raclette is a fairly new concept in Malaysia and for a country that loves to eat cheese so much, this is an experience that Malaysian do not want to miss. Raclette is a cheese made from cow milk that has been broiled or melted under direct heat until oozy, a bit crispy and usually scraped over potatoes, crunchy vegetables or cured meats." He went on to explain that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette. 

Chef Pierre Gay Meilleur Ouvrier de France (MOF)

Chef Pierre Gay is the owner of Gay Fromagerie - one of the oldest cheese houses in Annecy, in the Rhone-alps in Eastern France. Since 1935, the fromagerie is known in the region for its fines cheeses and in 1989, Pierre took over the company from his father. Thru sheer dedication and efforts, Pierre was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.

He stated; the secret to choosing the right cheeses for a Raclette is the moisture content. The more moisture the cheese has, the better it melts. Generally, European cheeses are more suited for Raclettes and some of the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted they will have a nuttier and sweeter flavour.

The Chef used a Raclette cheese which he melted in a large Raclette machine, then scraped over the cured meats and condiments. The Raclette cheese is an excellent melting cheese and the main cheese used in raclettes and fondues. Pungent yet savoury, the Raclette pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time, he added.

We had the chance to melt and enjoy Brie, 

Reblochon, 

Fourme D'Ambert, 

Comte, 

Saint Nectarie, 

Gouda, 

Camembert 

and Scamorza over the tabletop Raclette machines, with various cooked and raw vegetable, meat, condiments and bread.

European Cheese

Considered to be one of the most versatile foods in the world, cheese can be eaten as it is; paired with a classy wine or even incorporated into any dishes - from cold to hot, sweet to spicy, from appetisers to desserts. Most cheese recipes only need a few additional items added to the star ingredient to make them fantastic. With stringent quality control and regulations in Europe. European cheeses are always of the highest quality, and the best cheese products are readily and easily available to Malaysian consumers.

A Raclette is a fairly new concept in Malaysia and it is a great way to enjoy European Cheeses. You can have a raclette at home with families and friends; with your favourite condiments while enjoying this traditional and fun way cheese is eaten in Europe.

CoCott KL Location Address Map

Secret Recipe For The Best Teh Tarik - Menang Bersama Hang Tarik F&N

Want to know about the Secret Recipe For The Best Teh Tarik?

We were at the Riang, Ria, Menang Bersama Hang Tarik F&N to discover this little secret to serving the best teh tarik. As known to many Malaysian, Teh Tarik is a popular drink that’s uniquely Malaysian! To celebrate this truly Malaysian drink, F&N has organisied the Riang, Ria, Menang Bersama Hang Tarik F&N. 

F&N Hang Tarik - Tea Tarik Maestro

Open to the public, Riang, Ria, Menang Bersama Hang Tarik F&N promises a whole day of exciting activities to share Treasured Taste Moments with teh tarik and F&N, a brand trusted by Malaysians for many generations to provide quality goodness with fortified benefits. 

Free Flow Best Teh Tarik Booth

Senior Marketing Manager of F&N Beverages Marketing Ms Eileen Chan commented, "Following the sucess of our F&N Hang Tarik campaign launched alongside a Raya TVC last year; today's event is yet another way for F&N to share, engage and reward our loyal customers in a fun and meaningful way. To continue our heritage in helping Malaysian enjoy treasured taste moments, F&N is dedicated in bringing Malaysian together to enjoy the perfect cup of Teh Tarik with the 'just nice' sweetness that is creamy, smooth and frothy.

We have the opportunity to meet with Hang Tarik and Teh Tarik King Azlin which perform impressive teh tarik skills in making the perfectly delicious teh tarik. 

F&N Hang Tarik Contest Winner

Another highlight of the day was to witness the grand prize winner of the recently conculded “Hang Masuk Hang Menang” contest where participants stand a chance to grab up to RM 50,000 in cash and keep it! 

Prior to the events, six lucky participants have already won a motorcycle each while 240 prizes of limited edition Fareeda scarves were given away since the beginning of the F&N Hang Masuk Hang Menang contest. 

Secret Recipe For The Best Teh Tarik

Since we have found the secret recipe we had the opportunity to enjoy free-flow of the Betul-Betul Ori Punya Teh Tarik following F&N’s gold standard of the perfect cup using the right balance of the F&N Sweetened Condensed Milk and F&N Evaporated Milk. 

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