Have you always wanted to travel to the culinary delights of Malaysia but haven’t for one reason or another? Well, now you can because Malaysia has come to Sydney! Following the footsteps of successful events in London and New York, Malaysia Kitchen has finally landed in Australia.
Malaysia Kitchen is an initiative from the Malaysian External Trade Development Corporation and aims to increase Australia’s awareness of the intricacies of Malaysian cooking and encourage us to experience the diverse taste of Malaysian cuisine in restaurants across the country.
Did you know that there are 48 Malaysian restaurants in Sydney alone?
A hidden laneway behind The State Theatre has been transformed into a contemporary Malaysian hawker market and starting from tomorrow (I got a sneak peek at tonight’s media launch!), Sydneysiders will be able to savour a range of Malaysian street food delicacies. What a fun concept! Worded nicely by MC Chef Wan, we will be able to “explore the untold secrets of Malaysian cuisine”. There will be popular favourites such as roti canai as well as some not so well known dishes like nasi kunyit with Nonya chicken.
Entry is $10 and includes 3 – 4 assorted dishes which will be prepared by a rotation of restaurants. Participating restaurants include Mamak, Chinta Ria, Sambal, Jackie M, Jimmy’s Recipe, Kuali, Malacca Straits on Broadway and Kaki Lima.
Now prepare to feast your eyes on the spectacular spread that was served at tonight’s VIP launch event. (Note: we were truly spoilt!)
We start with canapes of pisces toast by Chinta Ria which is sort of like prawn toast only better; otak otak (grilled banana leaf parcels of fish paste) by Jackie M; chicken satay by Mamak and kueh pie tee (crispy containers of turnip, carrot, fried egg and shrimp) by Sambal.
Entree dishes are lobak (Penang deep fried beancurd stuffed with pork) by Chinta Ria; chai tow kway (fried raddish cake) by Jackie M; acar awak (Nyonya spicy pickled vegetables) by Sambal and Mamak’s legendary ayam goreng (fried chicken).
Mains are seafood joget (seafood spiced with kaffir lime leaves, turmeric and lemongrass) by Chinta Ria; nasi lemak (coconut rice with anchovies, sambal and more) by Jackie M; roti canai with kari kambing (slow cooked lamb curry) by Mamak and nasi kunyit (turmeric glutinous rice) with Nonya chicken by Sambal.
Unfortunately, I don’t think dessert is on the menu once this event opens to the public. So for the sole purpose of droolage, here’s what we had: cendol (shaved ice, coconut milk, green starched noodles with pandan flavouring and palm sugar) by Chinta Ria; bubur cha cha (Nyonya dessert of coconut milk with sweet potatoes, taro and tapioca pearls) by Jackie M; roti tisu (thin and crispy roti that is encrusted with sugar and shaped like a cone) by Mamak and sago pudding with gula melaka (palm sugar) syrup by Sambal.
Whether you love Malaysian food or have never tried it before, this event is one worth checking out! And remember it’s only here for three days!
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Malaysia Kitchen Food Market
The State Theatre Laneway, enter via George St opposite QVB
49 Market Street, Sydney NSW
Open: Wednesday 16 Feb, 6-9pm; Thursday 17 Feb & Friday 18 Feb, 12 noon-3pm & 6-9pm
Web: www.malaysiakitchen.my/eng or www.facebook.com/MKInsiders
Cost: Tickets include a Malaysian meal and can be purchased at the door for $10 (cash only). Beverages can be purchased on consumption.
JENIUS attended the Malaysia Kitchen Australia VIP launch event as a guest of Ogilvy 360.