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Have you visited the Malaysian Food Street (MFS) yet? With 17 stalls and boasting some well known names and tasty dishes, MFS has been quite popular with visitors to the Resort, judging from the crowd during peak periods.
With so many options, if you’re wondering where to start, then you’re in luck. On April 15, there’ll be an exclusive RWS Invites‘ Eat-All-You-Can Buffet at MFS. From 11am till 1pm, eat as much as you want, from Kuala Lumpur’s famous Heun Kee Claypot Chicken Rice, to Penang’s Ah Mei Hokkien Prawn Mee and hand-made chendol.
But don’t just eat and run. You can learn to replicate the Malaysian char kway teow and fried yuan yang at home too. RWS’ very own Chef Adolf would be regaling you with tales on the origins of the two dishes as well as demonstrate how you can prepare the dishes in less than 20 minutes at home.
A Teochew and Penangite, Chef Adolf has more than 25 years of cooking experience and is right at home cooking Straits Chinese food. Other than English, he’s fluent in Hokkien, Cantonese and Mandarin as well, so he’ll be able to field your questions in these languages too. Here, Chef Adolf shared some thoughts on food.
1. Food… is a reflection of the culture of the community. If you want to know the people, first look at what they eat.
2. Teochew cooking… shares similarities with Cantonese-style cooking. Char kway teow is based on Teochew-style; fried yuan yang is Cantonese but they both uses the same cooking techniques. Geographically, Chaozhou (Teochew) is located within the Guangdong province (Canton) so both cooking and language shares similarities but are unique at the same time.
3. A good dish… requires patience, interest and lots of heart. In Chinese stir-fry, “wok-hei” (simply the essence of the wok, imparted on the food from proper flame size and heat) is important but that requires many years of experience to know what’s just right.
4. Difference in Malaysian and Singaporean char kway teow… is because of regional influence. Singapore’s version has Indonesian influence, which uses more dark soy in their cooking. Penang’s (Malaysia) version has similarities with Thailand’s pad thai and is spicier and saltier.
5. Difference in Malaysian and Singaporean fried yuan yang… is minimal. The hor fun is slimmer in Singapore. The fried vermicelli could either be cooked together or separately for a crispier bite (MFS’s version is the crispier version). Preparation wise, everything else is quite similar.
Join Chef Adolf as he shares other fun insights even as he demonstrates how to cook his two favourites on April 15. Don’t forget the Eat-All-You-Can part.
15 April 2012, Sunday, 11am-1pm
Malaysian Food Street
Member: $20 (adult); $11 (child) / Non-member:$30 (adult); $18 (child)
Limited seats available to these RWS Invites event samplers, so sign up and book your tickets now. Visit www.rwsentosa.com/rwsinvites to sign up online or come by the RWS Invites booth at the Forum, B1 in Resorts World Sentosa.
Sign up as an RWS Invites member today so don’t miss the Early Bird Draw.
Early Bird Draw
Early birds can get a bespoke RWS Invites seat-rest gift and join in the early bird draw with luxurious hotel stays and tickets to our exclusive sampler events to be won. Read more here http://www.rwsentosa.com/RWSInvites/luckydraw
*A local address is required for RWS Invites application.
For enquiries, please call +65 6577 9788 or email email@example.com