MIGF or Malaysia International Gourmet Festival; The most exciting gastronomic event of the year comes to Malaysia from November 2 – 29. The inaugural Malaysia International Gourmet Festival (MIGF) was launched on 1st November 2006 at Shangri-La Hotel with a big bang befitting the celebration of dining in Malaysia. Restaurants from Kuala Lumpur and across the nation offer their finest fare with special Festival menus for exclusive special Festival prices.
It started from KLGF - Kuala Lumpur Gourmet Festival . I was very lucky indeed to be invited for the Grand Finale Dinner in Mandarin Oriental on 30th November 2006.
Its a lil slow to blog about it now but ; well, I'm kinda busy and only have time to blog about this.
Blur picture - sorry. I forgotten to snap the first 3 courses
Tuna Tartare, pomello mint salad, grapefruit jelly and avocado cream served with Vino Spumante d'Italia Bottega Prosecco Vino Poeti.
An excellent starter with the appropriate sparkling wine. Wish I can have a lil more of it. Fine dining and the portion is, well, small. Chuckle !
Second course is an extra of Scallop Pastry and Mango Shrimp Relish with Virginian Chardonnay - Australian Wine. The relish is superb and fresh scallop is delish......
It was followed by a soup of Roasted Cauliflower, goat cheese. truffle honey and milk foam. The soup was ok and but we can smell the cauliflower when they brought the soup out. *Stomach Growling*
This is the main - Parsley and porcini dusted lamb loin, pumpkin confit with thyme sauce. Mine was overdone for my taste - medium well. Will have them medium but think the time in the warmer might have cooked them a lil more. They have to serve about 700 pax - 70 tables of 10.
The Virginian Shiraz sux as it was weak with no fruit or bouquet to it.
The cheese was nicely presented in the form of flower bud ( on left ) . In the middle was almond dried tomato vinaigrette and pepper lavosh. Love the cheese, creamy and the sweetness of dried tomato goes really well with the cheese. Somehow, the lavosh lack of pepper taste.
Now the red is better - Virginian Merlot.
Last but not least is the Chocolate Sensation, liited Grand Cuvee 2006, Valhrona Chocolate MOusse, Devil Cake Crumbs and Cocoa Nip Tuile. The chocolate sensation is really delish and creamy but the sauce, think its raspberry - turns me off.
Not gonna write much about this, I enjoyed myself and have a Siglo 4 Monte Cristo , after dinner CIGAR - woot !