Singapore and Malaysia offer distinctive multi-racial cultural backgrounds that have fostered two very special fusion-type cuisines. Mention Singapore or Malaysia food and it stirs strong memories of lingering sweet and sour tastes that only the charm and ease of the Nanyang or southern charm can bring. The Sheraton Grande Taipei’s Kitchen 12 Restaurant offers a variety of exotic dishes that will appeal to all lovers of fine food. From May 17 to June 2 the Singapore and Malaysia Food Festival continues daily at the Sheraton Grande Taipei, featuring nearly a dozen spectacular Singaporean and Malaysian delicacies carefully prepared by a special guest chef.
These culinary delights include Mud Crab with Fresh Chili, Tomato and Egg; Nyonya Curry Soup with Egg Noodle and Condiments; Penang-style Hand Rolls with Popiah Skin; Chicken Satay with Peanut Sauce; Singapore Seafood Rojak with Peanuts and Homemade Sauce; Oyster Omelet Malaysia Style; Pandan Pancake Rolls with Coconut; and other classic dishes.
Relax and enjoy the Kitchen 12’s open themed dining room decorated in the sumptuous style of authentic Singapore and Malaysia design. Meanwhile our service staff will keep you amused with bits of southern entertainment from the Nanyang wind.
Singapore and Malaysia both boast multi-ethnic cultures that have nurtured what is called a gourmet paradise. And now you can relish the exotic tastes of Singapore and Malaysia without even going abroad. Different peoples have different cultures, and one of the pleasures of travel is discovering new flavors and aromas. In Singapore and Malaysia you will find the spicy, sweet and sour tastes of Indian and Malaysia food tempered by long years of fusion with the cultural interaction with overseas Chinese and the rich flavors of their cuisine. The result is the distinctive Nyonya food that Singapore and Malaysia claim all to themselves.
Chen Hsiao-tsai, Vice president of the Food and Beverage Department of the Sheraton Grande Taipei, notes that “Kitchen 12 has always enjoyed steady growth and success under the guidance of the Sheraton Grande Taipei and the Starwood Group. This time the restaurant has invited Chef Khairuddin Aman Shah from the Essence Restaurant of the Kuala Lumpur Sheraton Imperial Hotel in Malaysia in an exchange that brings the cuisine of Singapore and Malaysia to Taipei. This exchange adds even more to the quality of the dining experience at the Sheraton Grande Taipei, providing a forum for hotel guests and diners to enjoy authentic international cuisine.”
Chef Khairuddin Aman Shah explains that the cuisine of Singapore and Malaysia focuses on the use of fresh spices – and plenty of them – and fresh ingredients honed by the input of cultural influences from different ethnic groups. The two cultures have furthered refined the distinctive tastes of their respective foods by adding local ingredients. At the same time, chefs must take into consideration the varying tastes of guests from all over the world, which means combining multiple cooking techniques and tweaking the finish and presentation of the dishes. Chef Khairuddin Aman Shah notes, “I hope to introduce guests to the rich colors, flavors and beauty of the cuisine as much as possible through the balanced use of spices, so that every dish carries its own blend of the natural flavors of ingredients and spices.”
Kitchen 12’s Singapore and Malaysia Food Festival is available at lunch and dinner all throughout the festival, with nearly fifty wonderful dishes exquisitely prepare by the chef of the Kuala Lumpur Sheraton. For more information please call (02)2321-1818 and ask for Kitchen 12.