"The menu was designed to combine local ingredients with an international flavour for a Malaysian taste," he said.
The dishes were UPM's signature venison rendang pie with fresh garden herbs and salad, golden aloe vera sorbet infused with lemon grass and mint, contemporary Chinese ginger spinach cream soup with focaccia, Hungarian Malaysian-style beef goulash and grilled tilapia served with sauteed vegetables.
Nyonya herbal rice and paradise of banana spring roll Thai-style and royal jackfruit custard served with vanilla ice cream and rich chocolate sauce for dessert were also offered to guests.
Read more: UPM holds farm-to-fork luncheon - Central - New Straits Times http://www.nst.com.my/streets/central/upm-holds-farm-to-fork-luncheon-1.297492#ixzz2VuLNYMVf
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