Menu
| Time | Friday | Saturday | Sunday |
|---|---|---|---|
|
13:30 - 14:30 |
Andrew Locke |
Dome Café |
Truong Hoang Nghia |
|
15.00 - 16.00 |
Wong Sook Yee |
Tran Thị Thu Hien |
Stephanie Ng |
|
16:30 - 17:30 |
Tran Thị Thu Hien |
Dome Café |
Sapna Anand |
If you’re unfamiliar with gelatinous flowers, you may want to see this. These jelly masterpieces have only recently started getting the attention they deserve and look almost unreal to the eyes with their delicate blooms and petals suspended in clear gelatine. You can learn how to make these stunning 3D creations from Hanoi-native Tran Thi Thu Hien. This master has been passing on her craft for many years, and will be taking visitors at MIGF KULinary through the delicate process which involves injecting cream coloured jellies into the clear base using a variety of metal tools. Create gorgeous 3D bouquets of edible cherry blossoms, daisies, carnations, roses and tulips – all frozen in a wobbly case of crystal glass!
Take your cake-making to the next level with this 4D Agar Agar Art Cake workshop, also headed up by Hien. She will be showing you how to cook transparent agar agar cake, how to use 4D agar agar cake molds, how to use natural colour and food colouring to add pop to your cake, and how to gently remove the cake from the mould without cracking it. The crown piece of the cake are of course the elaborate floral designs on top of it, and you’ll be learning how to make these beautiful forms using a number of different tools and techniques.
Pretty as a picture and tasty to boot, Wagashi are traditional Japanese confectionery that come in a wide variety of shapes, sizes and consistencies. These little morsels are typically made from plant-based ingredients, including sweet azuki bean paste, rice flour, Japanese agar, sesame paste and chestnuts, and are best paired with a cup of bitter matcha tea. Among the more common types are Daifuku, made from soft rice cake or mochi, and Doryaki which is a pancake-like sandwich filled with sweet bean paste. If you’re looking to impress your friends with an exotic dessert, don’t miss this class by Truong Hoang Nghia who will shed some light on the techniques involved in making certain types of Wagashi.
Sapna Anand started cooking rather late in life when she was into her 30s, but as soon as she did, she quickly discovered it to be a long-hidden passion. Her adventures in the kitchen eventually led her to the publication of her first cook book, New Indian Kitchen, which deals with those precious ingredients indispensable to Indian cuisine – spices! In her restaurant Goa, she uses them in a variety of ways – combining traditional recipes with French techniques. Her food is fresh, spicy, innovative and bursting with flavour. If there’s anyone that can teach you about spices, it’s the Queen of Spice herself, so don’t miss her workshop on this matter at MIGF KULinary!
Turn your cupcakes into lovely works of art with Stephanie Ng, who will show you how to frost, decorate and spice up your creations to make them irresistible – not just to the eye, but the taste buds too. Starting in 2009 as a home-based baker, Stephanie’s passion for baking has seen her experimenting with new flavours and techniques, spending large chunks of her time with baking tools in hand. She has formed a love for dessert creations, and has accumulated over time plenty of experience in this branch of baking, which of course includes cupcakes. She’d be happy to teach participants how to come up with stunning cupcake designs.
With a broad range of over 150 flavours covering syrups, fruit mixes, frappes, sauces and liqueurs, MONIN has become a mainstay on the flavoured-drink landscape, building its strong reputation on premium-quality drinks solutions. Backed by over a century of artisanal beverage-making experience and an international team of professionals well-versed in every nook and cranny of the subject, the French brand continues to come up with innovative blends that only increases the versatility of its product inventory. This Mocktail Appreciation workshop, conducted by Andrew Locke, is sure to be one awash with MONIN’s seasoned expertise, including insider tips on how to incorporate household ingredients into your beverages and how to transform household utensils into bar tools!
This Western Australian export has made it its mission to serve some of the finest coffee in the world and since arriving in Malaysia in 1995, it has helped kick-start the Western coffee culture here. From bean to cup, every step of the coffee-making process is given extra care and attention, whether it’s a Kenyan, Colombian or Costa Rican variant. To learn more about what has become the world’s most popular beverage, don’t miss this workshop by master barista Gurpal Singh who will show you how to brew the perfect cup every time.
Purple Cane Tea House not only specialises in unique blends of premium tea but has also made expert use of tea in cookery over the years, producing tea-infused food that’s wholesome and tasty. It is responsible for pushing forward formal tea education in Malaysia, with the establishment of the Purple Cane Tea Art Learning Centre in 2000, and has since then opened a further 22 of these zen-inspired centres across the nation. Present at these centres are professional tea art instructors, one such being Master Wong Sook Yee who joined Purple Cane in 1994. She and tea barista Choo Eunice will be enlightening audiences on the value of tea art at MIGF KULinary.