Kuching Food Festival

 This was the third time we have been to the Kuching Food Festival. Always an experience. This time again, we met with Nick and the rest is history of course. We settled into the 1602 booth for a few drinks to catch up. 

Interesting to hear about the difficulties running a small business in East Malaysia. The legal framework is rather different in East Malaysia and there are different pitfalls. 

Appropriate Glasses

Finally managed to buy proper glasses for Cognac. These are proper "Schwenker", you can slosh the liquid around in them like you simulate a tide coming in. Fantastic quality and one can feel why these are so expensive. Happens that the nose on the Cognac is a different experience with these Vinum Brandy Glasses from Riedel. 
 

Welcome Home ?

We fly to Manila, for an exhibition. And where do we go for coffee? Sure: a Malaysian brand. 

Zus is an interesting one as it is positioned a little below Starbucks price-wise, but with better tasting coffee. Not much of a fan of the ambience though as I think it could be cozier. Guess I have to decide if I want to study for an exam or have a good cuppa. 

The CAM CO-STAR Sarawak Tour

Following our #SuperNiceTour2022, it took almost three years to get a follow-up tour going. Planned meticulously, we toured Sarawak, one of the states in East Malaysia. A week on the road and many memories created, we returned with the ambition to head to Sabah next. 

Read all about our adventures on www.asianbuses-roadtour.com 

 

A Morning Walk

Could not resist: the sunrise over at Cove 55 in Kuching is just too exciting to be missing it sleeping. Nipped out, dipped into the pool for a while while waiting for breakfast to be prepared. 

I only wish they would serve the breakfast down at the pool at this hour. Maybe with an option for sparkling wine or Champagne even. Gorgeous!

Later back to the Sarawak Cultural Village, which in my books is the best attraction in Malaysia. 

Origin Story: Il Forno Represents Italy

Hyatt Centric’s unique proposition is that each property will be a reflection and exploration of culture. In the Kuala Lumpur edition, the brand is making its presence felt with a smorgasbord of visual stimuli. Entering through the spacious lobby, riding the elevator up is akin to a walk on the apian way: it is the most important passage in the hotel as it leads to what could easily be the visual and culinary highlight of the hotel. Emphasising the visual experience, many of the walls throughout the property are adorned with murals, painted by local Malaysian graffiti artist, Jefr. His art mixes modern graffiti with traditional Malaysian influences, reflecting  Kuala Lumpur’s tagline and atmosphere of being a "City of Contrast and Diversity".

As all roads lead to Rome, one cannot skip past Il Forno, at the top of the hotel. The space on the 19^th floor opens up into several sections, one of which is the Italian Restaurant, Il Forno. Passing the hotel’s custom crockery on display, the care for the food is almost palpable. The centre piece is indeed the oven, which is a nod to the name Il Forno, The Oven. Said oven is imported from the birthplace of pizza, Naples, Italy, where it was hand-crafted from volcanic stones. With a stunning backdrop of Kuala Lumpur’s skyline, both the al fresco and inside dining spaces are gorgeous settings for date nights, family gatherings or just a celebration of a reinterpretation of Italian food.

Akin to a visit to Europe, where one is best advised to linger in one place to fully explore it rather than rushing though as many destinations as possible, the menu is a best of. The carefully chosen dishes featured include pizza, but true to Italian family tradition, the other dishes which would normally preclude the pizza on the way towards the main may well be the highlights. A lot of the food fare has undergone special treatments by the Chef, Vincenzo. Pizza dough rises for 36 hours. The baking process happens at 430 degrees for only 90 seconds. Meanwhile, the flour used in the pasta is a very specific one, imported directly from Italy. Just as no river is ever the same, a visit to Il Forno promises to be a unique experience every time as the menu is being revised regularly.

The culinary journey diners experience is best modelled after a traditional Italian dinner. Typically consisting of several courses: an antipasto (appetizer), a primo (pasta or risotto), a secondo (main course of meat or fish), a contorno (side dish of vegetables), and a dolce (dessert). Additionally, there may be a fruitta (fresh fruit) as a light dessert. One should not be shy to ask the Chef to explain the dishes or to throw him a challenge by asking for further refinement of his creations to meet one’s palate. With the open kitchen concept, one might even find oneself in an interactive mini lecture about the food, right next to the oven. One is best advised to bring ample time as Il Forno is a happening that is best not to be rushed.

Hailing from the vibrant and picturesque city of Naples, Chef Vincenzo brings with him over three decades of culinary experience, taking him across the globe—from his home in Italy to South Korea, China, and New Zealand. Having worked in renowned establishments, he now infuses the authentic essence of “Made in Italy” into every dish at Il Forno. Accessibility is a theme that weaves through the premises, beckoning to engage with the Chef and his team to get educated on traditional Italian foods. It is the motto-come-to live, Ede, bibe, gaude" which translates to "eat, drink, and rejoice", that transcends the room.

Taking in the sights of the skyline, with the food as the main means of transportation for the experience, there ought to be liquid libations too. Il Forno's tiramisu stands out for its classic preparation: layers of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa powder, offering a perfect balance of sweetness and bitterness. It's a classic Italian dessert done right, with rich flavours melding beautifully. The tiramisu is served by the dollop from a copper pan, a unique presentation Supplementing the dishes is a comprehensive selection of wines. A refreshing red may be the main character in this Circus Maximus, however a Grappa is the drink to have before heading home. Alternatively, one may linger a little longer in the adjacent roof top bar, @21.

Please meet Ms DaPinchy

If you remember (maybe not, but I can't think of a better intro), we took home a BIGGGG Squid soft toy from our honeymoon. Name it Mr Morton. Adding to this, we now have a soft toy crab. Not to be mistaken with soft SHELL Crab. Fella is Ms DaPinchy. We put them together, now waiting what the reaction from the others might be. Godzilla is not impressed.