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The Malaysian Insider :: Food

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Vinexpo to launch first trade fair in Tokyo next year Posted: 26 Dec 2013 11:28 PM PST December 27, 2013 One of the world's leading wine and spirits trade fairs, Vinexpo has announced its first Japanese edition for 2014. - AFP/Relaxnews pic, December 28, 2013.China isn't the only major player in the wine and spirits industry in Asia. In a move that recognises its continued growth in the market, the leading international wine and spirits trade fair has announced plans to launch an inaugural edition in Tokyo next year. Vinexpo, which holds a major fair that alternates between Hong Kong and Bordeaux every year, will launch Vinexpo Nippon next November which is expected to host 200 international exhibitors and 4,000 visitors. According to Vinexpo, Japan's wine and spirits market grew 19% between 2008 and 2012, making it one of the most dynamic in Asia-Pacific. The world's third largest economy after the US and China is also the leading importer of spirits in Asia, and the second largest importer of wines in the region. The trade fair will run November 1 to 2 in Tokyo next year. – AFP/Relaxnews, December 28, 2013.

Bowled over by Malabar bites Posted: 26 Dec 2013 08:13 PM PST BY EU HOOI KHAW December 27, 2013 Malabar Palace, a deceptively casual dining place which delivers lots of oomph with its food. - The Malaysian Insider pic, December 28, 2013.It had been more than a year since I was last at Malabar Palace in the Hartamas Shopping Centre, but as a friend had recently raved about it, I decided it was time to check it out again. Malabar Palace is tucked away in a quiet corner of the shopping centre and while it may appear to be a casual dining place, the food, which features many Kerala-style dishes, is fine and has lots of oomph. Malabar is in the northern part of Kerala, along the south-west coast of India. It's known for its pepper production, and the Malabar black pepper is regarded as the finest in the world. Malabar Bites: fresh button mushrooms stuffed with minced chicken and deep-friend in lentil batter. - The Malaysian Insider pic, December 28, 2013.Peppercorns do appear as an ingredient in many dishes at Malabar Palace, for instance in the very delicious Malabar lamb paratal. It's pan-roasted lamb with lots of onions, chillies, peppercorns and other spices like turmeric, cloves, cinnamon, star anise, cardamom and fresh ginger. A few shreds of ginger top the moist, tender lamb which fell apart at each bite with its fragrant, warming spice mixture clinging to every fibre of the meat. I liked that crispy pappadam together with a spiced chutney appeared on the table as soon as we sat down. There were fine pieces of french beans, carrot and bittergourd, chilli, garlic, ginger and mustard seeds in the lightly tart and subtly hot chutney. It was so addictive and a great way to pass the time while waiting for our food. Our meal started with the Malabar bites which were fresh button mushrooms stuffed with spiced minced chicken dipped in a lentil batter and deep-fried. It was topped with mint chutney and a fried curry leaf. I bit through the dense, crispy and spicy lentil covering, touching the mushroom which spurted out its sweet juices and its chicken filling. It was so yummy. Malabar Crab Soup, served with whole chunks of crab and seasoned with spices. - The Malaysian Insider pic, December 28, 2013.The okra masala was generous with onions, whose sweetness seeped into the okra pieces which came smothered in a thick masala gravy. The pieces of okra stayed green and had a slight crunch to them. Together with tomato and fresh ginger, these were vegetables to warm up to. We ordered the rice pilaf to go with these dishes. The long grain basmati was tinged a brilliant yellow with saffron, with spices tucked within and finished with fried shallots. It was so good. I have had the very nice, fluffy bhatura here before which runs a close race with the rice. Okra Masala: fresh vegetables smothered in thick masala gravy. - The Malaysian Insider pic, December 28, 2013.I had never had soup in an Indian restaurant before, but the Malabar crab soup beckoned and I was sold. I had expected just crabmeat in the soup, but there was a whole chunk of crab, shell, legs and all in it. I tasted onions, garlic, ginger, pepper and cumin in the soup. But it also had coriander root, and the garlic had been roasted. All the spices came through in this delectable soup, and later I found out that butter had given a certain creaminess to it. It was a luscious soup, and the crab was sweet and fresh. This is only available on weekends and public holidays. Malabar Lamb Paratal: tender, pan-roasted meat seasoned with spices and topped with ginger. - The Malaysian Insider pic, December 28, 2013.I would come back for more Malabar dishes on the menu which has northern Indian dishes too. I still remember the wonderfully tangy Cauliflower Tandoori I had here the last time. If we had more people, we could have tried the Malabar Palace grill, the lemon rice, the Malabar special soup with lamb marrow, and the chef's hand on the breast which is oven-baked chicken breast marinated with cream cheese, pepper, ginger, garlic and fenugreek leaf, and stuffed with saffron rice. It's not expensive dining here. The Malabar crab soup is RM10, lamb paratal RM19, rice pilaf RM6.40, okra masala RM11 and Malabar bites RM11. Malabar Palace is located on G-13A, Ground Floor, Hartamas Shopping Centre, 60 Jalan Sri Hartamas 1, 50480 Kuala Lumpur. Tel: 03-6206 2310. It's best to reserve a table as there is limited seating. The owners will open another outlet in Kuala Lumpur soon. – December 28, 2013.

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