KUALA LUMPUR, 19 OCTOBER 2023 – The Kita Food Festival is an annual event to celebrate Southeast Asian culinary culture with the goal of putting a spotlight on Southeast Asia’s emerging food scene. This year’s Festival will also feature two Japan-born chefs collaborating with top Malaysian chefs as part of fine dining experiences this month, and tickets are available for purchase via Kita Food Festival.
On October 27th and 28th, Japanese Fukuyama Goh and Malaysian Shaun Ng will be serving up French-inspired omakase that draws ingredients from their respective homelands. This once-in-a-lifetime experience will be held over two evenings at HIDE Restaurant, The Ritz-Carlton Residences Kuala Lumpur. Chef Fukuyama Goh hails from Fukuoka, located on the northern shore of Japan’s Kyushu Island and currently co-owns GohGan, with Indian chef Gaggan Anand in Fukuoka.
Within Japan, Fukuoka is renowned as a great city for foodies. The prefecture’s culinary specialties include mentaiko (marinated cod roe) and tonkotsu ramen, and the city is noted as one of the few remaining cities to retain the yatai culture, which are open-air street-food stalls which serve a variety of food. It was also listed in the 2023 list of 52 Places to Go by the New York Times. Fukuoka is accessible by high-speed railway which connects travellers who fly into Tokyo or Osaka, or by domestic flights from other airports within Japan.
Meanwhile on October 28th, Keiko Kuwakino and Lroy Lim are set to join forces over a vegetable forward tasting menu with optional sake pairing by Danny Leong, at Ignis, Kuala Lumpur. Chef Keiko Kuwakino is also a trained holistic therapist from Niigata, located in western Honshu Island of Japan. She is the chef of Satoyama Jujo, a three-toques, one-Michelin starred restaurant in her home city which focuses on dishes utilizing the rich bounty of Japanese produce.
Niigata is popular among international tourists for its snow, sake and seafood. Just over an hour from Tokyo by shinkansen, Niigata is known as a main producer of a premier Japanese rice, koshihikari, which forms the base of one of their most popular exports, Japanese sake. Other unique dishes include hegi soba, which includes seaweed blended into the soba dough, and sasadango, a sticky rice cake with sweet red beans within.
Gastro-tourism continues to draw gourmands from all corners of the world to the islands of Japan. From unique culinary traditions like shojin-ryori and kaiseki to street food favorites and cute ekibens, Japan National Tourism Organization Kuala Lumpur Office continues to provide up-to-date information for Malaysians bound for a food-filled trip to Japan.
Source: Press Release
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