DoubleTree by Hilton Gurgaon, New Delhi-NCR announced a Malaysian Food Festival – “A Malay Odyssey” Orchestrated by Chef Jais Bin Manan, which is an ode to Authentic Malaysian Flavours and Cuisine.
The food festival is at Asia Alive-South East Asian Restaurant. Hilton’s Guest Chef from DoubleTree by Hilton Johor Bahru – Chef Jais Bin Manan will be crafting an inspiring culinary trail celebrating Malaysia’s gastronomic wonders which food enthusiasts can sample over curated Set Meals for Lunch.
“A Malay Odyssey”, is more than just a feast for the palate; It’s a cultural journey that immerses gastronomes in the traditions and stories behind each dish. From the bustling street food stalls of Kuala Lumpur to the traditional delicacies of the Malay Peninsula – The festival embraces the entire spectrum of Malaysian cuisine which is characterised by a variety of herbs, spices and ingredients that make dishes flavourful, aromatic and colourful.
The most popular food in Malaysia is often a combination of Sweet, Sour and Spicy and the use of fresh ingredients like coconut milk, chilli, tamarind and lemongrass is also an essential aspect of the country’s food culture. Prepare to be enchanted as Chef Jais Bin Manan will skilfully bring forth an exquisite mix of these flavours.
It’s a great opportunity to taste signature dishes like Nasi Lemak which is Malaysia’s National Dish, Ayam Rending Tok (Traditional Malaysian Chicken Curry), Tumisan Masak Hitam (Flavored Charred Lamb), Tumis Lemak Berladu (Sambal Spiced Yellow Curry) and Bubur Kacang Hijau (Traditional Coconut Pudding) amongst other delicacies. These culinary delights will not only satiate the taste buds of food connoisseurs but also help them immerse in the cultural mosaic that defines Malaysia.
Rajat Tuli, General Manager, DoubleTree by Hilton Gurgaon said “A Malay Odyssey is a testament to Hilton’s dedication to providing indigenous and exceptional dining experience to our guests. This festival is a celebration of Malaysia’s rich gastronomic legacy and a tribute to its culinary diversity.”
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