Posts Tagged ‘Kiwi Jackfruit Kerabu with Tamarind Tomato Coulis’

BERJAYA University College of Hospitality student competes and wins a culinary competition organized by the New Zealand High Commission, amongst hospitality schools on 16 February 2012.

KUALA LUMPUR: In conjunction with the New Zealand Week: Food for Thought, BERJAYA University College of Hospitality (BERJAYA UCH) and the New Zealand High Commission collaborated to make the New Zealand Culinary Competition held at the Upper East Side Cafe at BERJAYA UCH’s School of Culinary Arts a success!

For more information, see the press release

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• Tags: Asian Flavours from Kiwi Ingredients, BERJAYA, BERJAYA UCH, BERJAYA University College of Hospitality, Chef Wan, Choong Siew Lee, culinary arts, Datuk Chef Wan, Fonterra, Food and Tourism Ambassador of Malaysia, Food for Thought, Kiwi Jackfruit Kerabu with Tamarind Tomato Coulis, Kiwi Miso Gratin Mussels with Warm Asian Glass Noodles Salad, Mae Ho, Mrs. Arti Pine, New Zealand, New Zealand beef, New Zealand Culinary Competition, New Zealand High Commissioner, New Zealand Week: Food for Thought, Pan-fried Ikan Tenggiri, Yong Chee Ken