The Malaysian Insider :: Food |
One chef, one ingredient: eggplant by Hiroki Yoshitake Posted: 26 Aug 2013 06:07 PM PDT Relaxnews: What led you to choose this ingredient? R: What is your best kitchen memory associated with this ingredient? R: When is this ingredient in season? R: What is the best way to prepare it? R: Can you share a recipe? R: What other products can be combined with eggplants to delight and surprise the taste buds? What are the most common mistakes made when preparing this ingredient? R: How do you offer this ingredient on your current menu? R: What wine (or other alcohol) goes best with this ingredient? |
Tasting the world, one meal at a time Posted: 26 Aug 2013 12:08 AM PDT While Kuala Lumpur has become cosmopolitan with a range of food from around the world, a new wave of culture-surfing has entered Malaysia – and it is served meal by meal. "We would go as boldly as to say that we want to bend Malaysian society norms and encourage people to open up their homes and hearts to strangers who want to experience culture over a plate of food," said Plate Culture founder Audra Pakalnyte in Kuala Lumpur. The Lithuanian has been in Malaysia for the past five years and set up a website with co-founder Reda Stare to introduce the concept of private kitchens, also known as supper clubs. The idea allows those passionate about cooking to register themselves as hosts and once they are verified by the Plate Culture team, their profile will be made public and available for reservations. Foodies out on a gastronomic adventure can then "shop" online for a variety of cuisine with prices ranged from less than RM 20 to RM200 and above. Bookings can even be customised based on their food preferences. "It started off as a concept that catered for tourists, then when data showed that half of the subscribers are locals, we realised that Malaysians themselves also want to experience a foreign and different culture at home," Audra told The Malaysian Insider. She hosted a spectacular evening with a four-course Persian meal, complete with a desert and three different types of drinks at the comfort of her house tucked away in the heart of Kuala Lumpur. The main course was Saffron Steamed Barberry Rice; served together with Gheymeh Stew, a captivating combination of beef, yellow split peas and aubergines cooked to melted perfection with the aroma of Turmeric spice. As Ainaz served up an unforgettable Persian experience, she told tales about her family, Iranian tradition and history, as well as the hardships – no holds barred, unlike your usual travel guide. This idea of pop-up kitchens also enabled start-ups like 25-year-old Logeswary Subramaniam to venture into the food industry with her individualistic style. Naming her supper club "Lexy's Little Larder", we dined in a bike shop located in Sentul with bicycles suspended from high ceilings, surrounded by glass panes that illuminate the place with rays of sunshine. Logeswary described the Malaysian food industry as a huge potential cave waiting to be excavated, however people don't seem to have the attitude to explore options out there. "I want to provide unpretentious food for people and have them undergo a casual experience," said Logeswary, who is also a professional baker. "I was about to give up when I heard about a bicycle shop that had a pantry. So I just walked in one day to ask if I could utilise the space for my supper clubs and it was an unhesitant yes," said Logeswary. "Why not?" said the shop's retail manager Mark Cheong when asked about this quirky collaboration. Cheong added that he wanted the place to have a culture. Not just a shop that sells bike equipment, but also for people to come together to have an exchange of information. "You get 12 strangers who come as guests, and they leave as friends at the end of the meal," Logeswary said. Plate Culture has since launched its Singaporean platform last week and now plans to expand throughout the rest of the South East Asia region are underway. |
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