From July 20-31, Chef Siva will bring those special Malaysian Penang flavours to food lovers at the Hotel Jen Upper East Beijing. (Photo provided to chinadaily.com.cn)
Guest Chef Siva Balagangdaram, from Hotel Jen Penang, has arrived at Beijing's Café Noir to give guests the opportunity to taste some authentic Malaysian flavours.
Penang is an island of countless food stalls, making it a veritable "food paradise", offering plenty of delicious food, such as Char KwayTeow, Penang Laksa, NasiKandar, Peranakan dishes, Satay and Dalcha Lamb Bone. The rich aroma and variety of flavours attract people from all over the world.
From July 20-31, Chef Siva will bring those special Malaysian Penang flavours to food lovers at the Hotel Jen Upper East Beijing, including famous dishes such as Roti Canai served with Dhall and Condiments, Beef Rendang, Sambal UdangNyonya and Bubur Cha Cha. Guests, especially those who like Southeast Asian flavours, can enjoy the authentic taste without having to board a plane.
As part of the Penang Food Festival, diners at Café Noir will have the chance to win many amazing prizes, including a room voucher for a four-day, three-night stay in a Sea-View Deluxe Room at Penang's Shangri-La Golden Sand Resort, which offers daily breakfast for two and one F&B voucher for a two-erson welcome dinner. Other prizes include a four-day, three-night stay at the Hotel Jen Penang, with daily breakfast for two, and a three-day, three-night stay at the Hotel Jen Puteri Harbour in Johor, also with daily breakfast for two.
Chef Siva is one of Penang's renowned Malay master chefs and has more than 32 years of experience in Malaysian cuisine. He has worked at several well-known establishments, including KSL Resort Johor Bahru; Traders Hotel, Penang; Swiss Garden Hotel Group; Meritus(SMI) Hotel Group; Pan Pacific Hotel Group and Melia Hotel Group. He has represented the hotel and Malaysian cuisine globally at many competitions featuring Italian, Malaysian/Local, Northern Indian, Asian, fusion, Chinese and European cuisines.
The hotel's Executive Chef Eric has more than 20 years of culinary experience. To serve diners the best delicacies, he places great emphasis on the ingredients' authenticity and freshness. He is also well-equipped with international exposure in a wide plethora of cuisines, such as Southeast Asian, Italian and Mediterranean. His signature dishes include Penang Hokkien Prawn Mee, Murtabak, BakKutTeh and Laksa.
Chef Siva and Chef Eric cooked up a storm to kick off the Penang Food Festival at Café Noir on July 20.
