Local favourite: Teo showing the durian cake made from Musang King and D24 durian, which is one of the highlights of the gala dinner by the Malaysian Embassy in China to celebrate the Malaysia-China 50th anniversary of bilateral relations.
BEIJING: When he was told that a gala reception to commemorate the 50th anniversary of Malaysia-China bilateral ties would be held at the hotel where he works, area executive chef Stephen Teo knew it had to be a feast of epic proportions.
After weeks of planning, he drew up a menu that harmoniously blends the essence of “Colourful Malaysia” with “A Taste of China”.With 25 years of experience at the China World Hotel, Beijing – a member of the Shangri-La group – the Sarawakian grabbed the chance to showcase the richness of Malaysian food to mark the special occasion.
He decided that “unity in diversity” has to take centre stage in this epicurean affair to reflect Malaysia’s multicultural charm.
“I wanted to present our unity in diversity through a combination of Malaysian flavours and ingredients,” he said in an interview on the eve of the event scheduled for today.
Teo, 50, said the evening will begin with a burst of flavours featuring Malaysian rojak and satay.
“Grilled otak-otak and the hotel’s famous charcoal-roasted Peking duck will be among the tantalising offerings prepared from scratch,” he said.
As the guests transition to the main courses, they will get to savour signature Malaysian fare like nasi lemak, beef kapitan, asam pedas mackerel and lamb kurma, served in the traditional “muhibbah” style.
“I have also infused the spread with local favourites from Chinese provinces, such as the stir-fried fresh lychee prawn, as the fruit is famous in Xi’an.
“We source all the necessary spices and ingredients from Malaysia because some are not easily available here – for example, the mackerel fish for asam pedas and curry powder,” he said.
To end the stunning culinary journey will be a fusion of desserts beloved by both Chinese and Malaysian palates – decadent durian cake and jackfruit baked egg tarts, accompanied by fresh seasonal fruits.
“With over 50kg of Musang King and D24 durian paste and the rising popularity of jackfruit in China, I want to delight the guests with new, unique flavours and textures,” Teo explained.
In honour of the anniversary celebration, the hotel, which has been hosting all Malaysian premiers during their visits throughout the years, is promoting its “Flavours of the Season” which features Malaysian durian desserts across its sister hotels in China until Aug 31.
Anticipating about 700 guests at the gala, Teo, who is also the hotel’s resident manager, said he and his team are all geared up to deliver an unforgettable experience that suitably commemorates the valuable friendship between the two nations.
Organised by the Malaysian Embassy here, the gala reception will have Deputy Prime Minister Datuk Seri Dr Ahmad Zahid Hamidi as the guest of honour.
Guests will include government officials of both countries, business leaders, academics and media representatives.
