YTL Hotels, in remaining true to its philosophy of crafting inspired experiences, unveiled it’s much anticipated coffee table book, A Perennial Feast, at Starhill Culinary Studio, Starhill Gallery, Kuala Lumpur.
A Perennial Feast. The beautiful cover features Cameron Highland tea plantation as backdrop.
The book was launched yesterday by Dato’ Yeoh Soo Min, Executive Director of YTL Corporation with the presence of the writer, Kim Inglis, A British writer and book editor based in Singapore.
Dato’ Yeoh Soo Min and Kim Inglis.
Written by Kim Inglis and published by Talisman Publishing, A Perennial Feast delves into a variety of cuisines and cultures from Malaysia and Southeast Asia into China, Japan and Europe, while featuring some of the world’s finest resorts and luxurious destinations from YTL Hotels.
Beginning in Malaysia, the heart and home of of YTL group, this book showcases both island resorts and city heritage hotels and restaurants, all the while giving an overview of Malay cuisine. Recipes of traditional Malay fare are combined with some East meets West fusion food and some innovative seafood dishes. The book then branches further afield into a snowy landscapes of Hokkaido and the cityscape of modern Shanghai, exploring both recipes and cuisines from Japan and China.Sections on England, Bali, Thailand and France follow – all showcasing iconic properties in stunning full color photography by Danish photographer, Jacob Termansen.
Foodies will savour the finest in gastronomy with sustainable ingredients and preparations from the simple to complex, the natural to exuberant. At-home chefs will find the carefully researched signature dishes easy to recreate in their own kitchens. All in all, this book is a veritable feast for the eyes and palette – and will delight those interested in culinary adventure. Each cuisine is described in details and the highlights of the various restaurants are outlined. There are starters, soups, a selection of main courses, and desserts – from all corners of the globe – and a variety of drinks that harness ingredients, tastes, textures from many different sources.
Now that I own A Perennial Feast, I will find time to ‘travel’ and cook in the comfort of my own home. I don’t often cook but it’ll be a challenge to try a recent favourite, Steamed Fillet of Saltwater Barramundi served with bird’s eye chili, roasted baby eggplant and pumpkin sauce, that I got to taste after the launching of the book.
Simply delicious! Takes me right away to Fisherman’s Cove, overlooking the sea front of Pangkor Laut Resort. OK, I have never been to this resort but at least this cuisine takes me there.
Here are more photos from my international culinary journey through a four-course artful dinner at the private Third Floor Gallery located at JW Marriot Kuala Lumpur. Led by Chef Wai, chefs from various restaurants of YTL Hotels came together to prepare the dinner.
YTL Hotels’ chefs.
My dedicated table.
Amuse Bouche of Snow White Dancing Prawns from Shook! Kuala Lumpur.
Chef Tommy from Japan preparing our next cuisine.
Soft Shell Maki and Kaki Agebonoyaki from Gonbei San, Japan.
Main Courses served in a plate: Pressed Chicken Saute and Steamed Fillet of Saltwater Barramundi from Fisherman’s Cove, PangkorLaut.
Gariguette Strawberries from Muse Saint Tropez to conclude the night.
These delicious cuisines and many more in A Perennial Feast, which is available at Kinokuniya, Borders, MPH Bookstores, Times the Bookshop and WH Smith at the price of RM125 per copy. Go get yours today and create YTL Hotels’ dinner or lunch in your own home. Alternatively, you can travel to one of YTL’s exotic hotels or restaurants as you’ll get a real gastronomic experience with the original settings.