Menu
| Time | Friday | Saturday | Sunday |
|---|---|---|---|
|
12:00 - 13:00 |
Chef Giuseppe Lioce |
Chef Azamat Abdyyev |
Chef Gary Cheng |
|
13:30 - 14:30 |
Chef Nathalie Arbefeuille |
Chef Tetsuya Yanagida |
Chef Dato' Fazley Yaakob |
|
15:00 - 16:00 |
Chef Wan |
Chef Wan |
Chef Sivaraja Suppaiya |
|
16:30 – 17:30 |
Chef Johnson Wong |
Chef Tetsuya Yanagida |
Chef Tham Kit |
|
18:00 – 19:00 |
Chef Johnson Wong |
Chef Azamat Abdyyev |
Chef Sapna Anand |
A man that needs little-to-no introduction, Dato' Redzuawan bin Ismail a.k.a. Chef Wan, is Malaysia’s very own super-star chef. A past food ambassador for Tourism Malaysia, Chef Wan’s culinary exploits have taken him all around the world, hosting TV shows, appearing as judge in countless competitions and most importantly promoting Malaysian fare on the global stage. As much a performer as he is chef, his unique cooking demos are filled with comedy and anecdotes that see audiences erupt with laughter wherever he appears.
Don’t miss Chef Wan at MIGF KULinary where he’ll be lighting up the stage with his trademark high energy show and a traditional recipe!
This petite French chef has become one of KL’s most wellknown culinary masters with a loyal clientele that counts royalty among its ranks. Winner of numerous awards, including the MIGF Golden Cauldron for Best All Around Restaurant, Nathalie is a self-taught chef with a keen eye for detail and a flair for marrying the finer points of French fare with Malaysian elements. Her restaurant, Nathalie Gourmet Studio, is a base for a thriving catering business. It’s also doubles as a cooking school where Nathalie puts her know-how to great use. If you’re partial to French cuisine and you’re keen on gaining some insight about it from a master, Chef Nathalie is the one to watch.
The affable Chef Giuseppe was perhaps always destined to become a chef. His grandmother, whom he started helping in the kitchen when he was only five, has had a tremendous influence on him – a fact made clear when he talks passionately about the dishes on his menu at Nero Nero. Many of them are precious recipes handed down generations and taught to him by his nonna. From his hometown in Bari, Italy, Peppe – as he is known to family and friends – has trained in Michelin-starred restaurants around Europe and Australia, before making his way to the Nero Nero kitchen in KL. Explore Italian culinary heritage with Chef Giuseppe as he shares two precious family recipes on stage.
Take a deep dive into Japanese seafood with Chef Tetsuya Yanagida who has been honing his craft for over two decades. Having worked in numerous renowned restaurants and five-star hotels in Japan and Asia, he has continuously raised the bar wherever he lands. Chef Tetsuya has mastered the Ikejimi method of preparing fish – a humane way of slaughtering fish which ensures better quality, longer-lasting meat with a lower amino acid count which in turn makes a healthier and more delicious meal. For MIGF KULinary, he will be preparing two dishes – grilled barramundi served with balsamic teriyaki butter sauce and barramundi sashimi.
To say that Dato’ Fazley Yaakob is famous in Malaysia is an understatement. A multi-talented man, he first rose to fame as a singer and actor before winning MasterChef Celebrity Malaysia 2012 and prospering in the culinary world. The Le Cordon Bleu Paris graduate pays tribute to his alma mater at his restaurant SukaSucre Bistro, where he presents a food journey from Rembau, Malaysia, to Paris, France. He took home a Golden Chef Award at MIGF 2018, along with further 18 trophies at the Awards ceremony at the end of the festival. He’ll be showing you how to make the finest fusion cuisine at this year’s event.
After working in some of the finest restaurants in Switzerland, London, Dubai and Macao, Chef Gary Chang recently returned home to Malaysia where he would open his first restaurant – Champignons. This cosy modern European eatery in Ara Damansara has quickly made a name for itself for serving up unpretentious cuisine that is rustic with modern touches. Chef Gary’s passion for his work is immediately apparent, brimming with pride as he talks about his experiences and his restaurant. Make sure not to miss this award-winning chef’s demo at MIGF KULinary.
After graduating from high school, Johnson Wong was looking for something to do in life, and by chance he came across an advertisement for the prestigious Le Cordon Bleu Sydney. As fate would have it, he realised shortly after enrolling that this was his calling. Stints at top restaurants, including the two-Michelin-starred NOMA in Denmark, followed, before the unassuming chef came back home where he worked first at Penang’s Macalister Mansion and then in his own restaurant, Gen. A culmination of his studies and experiences abroad, he creates forward thinking Malaysian cuisine, with an eye towards detail and presentation.
There are few restaurants in Kuala Lumpur that serve down-to-earth, honest Sri Lankan fare, and fewer still with the type of quality found at Aliyaa Island Restaurant & Bar. That is in no small part due to Chef Suppaiya Sivaraja, who has been with the iconic outlet since its inception. His big smile and welcoming persona can light up any room the moment he steps in it, and his food has drawn people from around the country. He uses a custom made curry powder comprising a rainbow of spices from his home, lending dishes like his Sri Lankan crab or mutton an irresistible flavour. Find out how to get some of that taste into your own cooking from Chef Suppaiya at his demo.
There’s a reason why Sapna Anand has earned the nickname ‘Queen of Spice’ and that’s clear from the moment you taste one of her heavenly dishes. Her speciality is fare from Goa, a small state on India’s West Coast, and she’s arguably better at it than anyone in Malaysia. She traces her love for the cuisine back to the convent school she attended in Goa, and the incredible food the nuns cooked daily. Now she celebrates those exotic herbs, spices and flavours in dishes like Kashmiri lamb chops, Goan chilli prawns and heady Panaji fish parcel. She’s also a successful cookbook author and TV host on Asian Food Channel.
Gain valuable insight into Kazakh cuisine with Chef Azamat Abdyyev, Chef de Cuisine at the halal-certified Tal Cafe & Restaurant in Almaty, Kazakhstan. Part of the Parmigiano Group which comprises 24 restaurants in total, Tal is spread across two spacious floors with terrace and grill areas, and combines traditional and modern cookery. Chef Azamat’s menu is replete with iconic dishes from the transcontinental nation, many of which have been reinterpreted for the contemporary palate. An example is his take on the national dish, besbarmak, which resembles Italian ravioli stuffed with horse meat. Coming all the way from Kazakhstan, Chef Azamat makes an exclusive appearance at MIGF KULinary to lead a cooking demonstration on this hearty cuisine.