Taste the aromatic menu of a Malaysian food extravaganza

Written by editor

For the third consecutive year, The Grace Hotel Sydney, together with The Federal Hotel Kuala Lumpur, in association with Tourism Malaysia and Malaysia Airlines, are pleased to present the Flavors of

For the third consecutive year, The Grace Hotel Sydney, together with The Federal Hotel Kuala Lumpur, in association with Tourism Malaysia and Malaysia Airlines, are pleased to present the Flavors of Malaysia Food Festival from October 5 to 21, 2012 as Sydney swings into a month-long celebration of the Crave Sydney International Food Festival this October.

“For three weeks from October 5 to 21, 2012, the Grace Brasserie will be transformed into a journey to a Malaysian food extravaganza as guests are invited to taste an aromatic menu prepared by Malaysian chefs, namely Head Chef Tan Kok Siong, Chef Sharun bin Ramli, Chef Adinnin bin Amat Usop, and Chef Tan Kok Sheng.

This is an exclusive opportunity to experience Malaysian cuisines featuring flavors from the three Northern States of Penang, Kedah, and Perlis, inspired by a rich cultural history, at either a lunch or dinner buffet, as these top chefs are flown in from Kuala Lumpur especially for this promotion.

“We are pleased to work with Tourism Malaysia and Malaysia Airlines once again to present the 3rd Flavors of Malaysia Food Festival at Grace Hotel Sydney, and we are pleased that Ayam Brand is also supporting the event this year,” Mr. Philip Pratley, General Manager of The Grace Hotel Sydney said.

Ms. Ooi Lee Ping, Director of Marketing, Regional Sales & Business Development of Federal Hotels International said, “Flavors of Malaysia at Grace Hotel Sydney is a sumptuous feast for the senses and provides a tantalizing insight into the rich cultural heritage and unique culinary diversity of Malaysia, Truly Asia. The rich historical heritage, tradition, and the unique culture of these three Northern States of Malaysia has resulted in the creation of its exotic cuisine and her myriad of flavors from a huge array of delicious Northern delicacies of Penang, Kedah, and Perlis.

“Although every culture has their signature dishes, they are also influenced by other cooking styles and have managed to come up with their own special creations that represent a beautiful blend of tastes and spices. Come and taste Malaysia’s well-loved cuisine and timeless dishes from the Northern States of Malaysia in one amazing location that is at the Grace Hotel Sydney. Indulge in a sumptuous feast of authentic Malaysian cuisine of some of Malaysia’s perennial favorites prepared with fresh aromatic herbs and ingredients. Enjoy the culinary Taste of Malaysia from well-loved local recipes, authentic Nyonya specialties, traditional rendang, fresh healthy organic ulam salad, and from famed hawker fares, to tempting favorite dishes from the Tunku’s Kitchen, to succulent seafood, tasty meat
dishes, and delectable desserts. It is indeed a gastronomic adventure not to be missed.

“The Federal Kuala Lumpur, together with the Grace Hotel Sydney, are pleased to take you on this culinary journey in conjunction with Tourism Malaysia’s ‘Fabulous Food 1Malaysia’ initiative this October to celebrate and promote Malaysia’s unique, multi-cultural, rich, food heritage to the world. It’s that time of the year again when food connoisseurs from all over the world take on the rich culinary fabulous food adventure that is the Malaysia International Gourmet Festival, which started out 12 years ago as a heritage of great dining, and is now an integral part of the Tourism Ministry’s Fabulous Food 1Malaysia initiative, further enhancing Malaysia’s appeal as a choice destination for dining, shopping, sightseeing, culture, eco-tourism amongst others for travelers from around the globe.”

A fascinating fusion of East and West, Penang – popularly known as The Pearl of the Orient – embraces modernity while retaining its natural heritage, tradition, and old-world charm with well-preserved unique architectural and heritage buildings, which led to George Town being accorded the prestigious UNESCO World
Cultural Heritage List of Cities and Sites in July 2008.

Long regarded as the food capital of Malaysia, Penang also entices visitors with its beautiful coasts and island’s beaches, of which Batu Ferringhi is the best known. Festivals are celebrated with much color and gusto at this Cuisine Capital, famed for its fascinating array of mouth-watering sheer variety of delicious food.

Penang’s irresistible Assam Laksa puts Malaysia on the world map in 2011 as one of the seventh must-try dishes out of the its 50 most delicious food in the world under CNNGo International Food Survey as “foods worth traveling the world to gorge on.” Kedah and Perlis are Malaysia’s main producers of rice. It is such rice fields that provides beautiful picturesque paddy fields and traditional villages. The tranquil settings and lifestyle makes for a leisurely relaxing holiday. Perlis, the Northern gateway to Malaysia, flanked by Kedah in the south and Thailand in the north feature a sprawling countryside with paddy fields and fruit farms, rustic villages, serene lakes, and the country’s only semideciduous forest with unique fauna and fauna. Kedah, home to the popular resort island of Langkawi and to Asia’s first Geopark is also famously known as the “Rice Bowl” of Malaysia and is located in the northwest corner of Peninsular Malaysia.

Award-winning chefs from The Federal Hotel Kuala Lumpur will showcase many of Malaysia’s favorites, reflecting the amazing range of influences from every cultural aspects of Malaysia. Gourmet lovers will experience the diverse culinary melting pot of royal recipes from Favorite Dishes from the Tunku’s Kitchen
cookbook that includes favorite dishes of Malaysia’s beloved first Prime Minister, Y.T.M. Tunku Abdul Rahman, such as Sambal Sotong (Squid in Chili Paste); Pajeri Nenas (Pineapple in Curry Sauce); Sambal Ikan Bilis dan Petai (Anchovies & Petai with Spicy Chili Paste); Daging Bakar dengan Air Asam (Roast Beef with Sour Sauce); Telur Masak Manis (Egg in Sweet Sauce); Sotong Masak Kuning dengan Ubi Kentang (Squid with Potatoes in Spicy Coconut Gravy); Sotong Goreng Garam Kunyit (Fried Squid in Turmeric & Salt); Tauhu Goreng Masak Sos Tomato (Fried Bean Curd in Tomatoes Sauce); Sambal Sotong Kering (Dired Squid in Chili Paste); and Kurma Kambing (Mutton in Kurma Curry Sauce).

Food lovers will be tempted by the ever-popular Malaysian hawker food ranging from the delicious Satay, Roti Canai, and Roti Jala, in addition to Nasi Minyak (Rice cooked with Ghee Oil & Flavored with Spices), Mee Soup Kedah (Noodles in Herbs & Spices Gravy), and Daging Masak Lemak Chili Api (Beef cooked in Coconut & Chili Bird); Mee Rebus (Yellow Noodles in Sweet Potato and Spicy
Gravy) from the State of Kedah; the ever-popular Penang Asam Laksa – a Hot & Sour Fish Soup with Noodles in Fish Soup (voted in CNNGo’s World’s Top seventh Yummiest Food); Nasi Bukhari (Rice cooked with Meat & Spices); Ayam Goreng Berempah (Fried Chicken with Spices); Kari Mee (Yellow Noodles with Spicy Coconut Gravy); Nasi Briyani (Rice cooked with Spices & Ghee Oil); Har Mee (Vermicelli or Yellow Noodles in Rich Prawn Broth) from the State of Penang, as well as the flavors of Perlis such as Ayam Masak Merah (Braised Chicken in Tomato Paste); Nasi Tomato (Rice cooked with Tomatoes Paste & Spices); Udang Lemak Kuning (Prawns in Yellow Coconut Sauce); and Kari Kepala Ikan (Fish Head with Curry Powder & Spices), and more!

Those with a sweet tooth will be smitten by an array of yummy delectable desserts from the traditional street stalls such as the popular Malaysian favorite dessert, the Ice Kacang (Shaved Ice), with a sweet and refreshing combination of red beans, corn, grass jelly, rose syrup, and sweetened condensed milk on a mountain of shaved ice; Bubur Kacang Hijau (Green Beans dessert); Apom Bokwa (Pan Cake with Palm Sugar Sauce); Kuih Kodok/Cokodok (Banana Fritters; Bubur Pengat Pisang (Banana with Coconut); Bubur Pulut Hitam (Black Glutinous Rice dessert cooked with Sago and Coconut Milk); Kueh Lapis, steamed layered rice cake or rainbow layered steam cake, or popularly known as Nyonya Cake; Kuih Talam (or Tray Cake), a two-layered cake where the top white layer is made from Rice Flour and Coconut Milk, while the bottom green layer is made from Green Pea Flour and extract of Pandan Leaf. They are distinctively soft and almost pudding like, yet firm and tasty. Another yummy traditional dessert is the simply must eat for everyday is Kueh Bengkar, made of Green Bean Flour and Coconut Milk. Other desserts include Tapioca Cake, Kueh Koswee; Sri Muka or Glutinous Rice with Custard topping; the sweet and delicious Onde Onde, which is infused with Pandan juice and filled with Gula Melaka or Palm Sugar and then rolled in with some freshly grated coconut, among others.

Food tourism plays a vital role, it becomes the bridge of understanding between the traveler and a country’s local culture and heritage. Food is a part of culture, whether hawker or street or gourmet food.

Come discover Malaysia’s well-loved and timeless dishes from the Northern States of Penang, Kedah, and Perlis at the Grace Hotel Sydney. It is indeed a culinary adventure not to be missed. So mark these dates in your diaries, as Flavors of Malaysia opens at Grace Brasserie that will create a symphony of Malaysian cuisines this October 2012. Tempt your taste buds and satisfy your cravings as you take a look at the creative and innovative menus we have lined up for this year’s 3rd Flavors of Malaysia Food Festival at Grace Hotel Sydney.

What’s more? Dine at the Grace Brasserie during this festival for your chance to win many great prizes such as a return ticket on Malaysia Airlines to Malaysia (ex-Sydney) with two nights’ accommodation in the luxurious and perfect 10 rooms at Hotel Capitol Kuala Lumpur, centrally located in Bukit Bintang, the heart of Kuala Lumpur for the finest shopping, dining, and entertainment. For more information on Flavors of Malaysia at The Grace Hotel Sydney, please visit or the Federal Hotels International (FHI) Group website at

About the author


Editor in chief for eTurboNew is Linda Hohnholz. She is based in the eTN HQ in Honolulu, Hawaii.