WHEN touched on the question of food, food combination ( fusion food ) is the most basic method for mixing two different cultures in one dish.new food compounds has actually existed since the days of old spice traders traveling from one country to a new place at the same time a mixture of styles being created.
this type of cuisine offered if seen often in areas where there are many different cultures such as the metropolitan.
Greater cultural diversity of the population, the easier it is found as serving French cuisine combined with Chinese or Asian cuisine with dishes of Vietnam.
Arguably, this idea spread styles fast as the demand of customers to enjoy the culture and cuisines of the world is always high.
Nothing is impossible in cooking, as a traditional German dish that combined with the taste of delicious Indian dishes also be enjoyed.
Any least, a dish using local ingredients easily customized according to taste the local community regardless of ethnicity where you categorized the world map.
More recently, S3 visit to the Park Lake, Kuala Lumpur to meet Executive Chef Carcosa Seri Negara, Nazrie Shaaban, 33. He who comes from Cape Wire, Kedah Darul Aman served in the historic hotel since 2008.
Chef Nazrie said, since from an early age his passion to the culinary field because it gives the satisfaction of seeing customers enjoying food is served.
“As a chef, we feel satisfied when the customer gives a good comment on the prepared dishes , “he said.
Chef Nazrie Although expertise lies in the strength of the Malay, but he is also capable of providing any customer ordered menu Carcosa Seri Negara is famous for its French cuisine.
” time re-opening in 2010, I requested to prepare French cuisine, but when I show ideas and skills to produce a combination of cooking food, they accept me well.
“And now, Carcosa Seri Negara offers the Malay cuisine methods of French cuisine a la carte basis as the Sea Fish Tun Khazanah, Roganjosh goat ribs, Smoked Tuna basil leaves and so on, “he said.
According to him, all meals are offered cooked fresh ingredients and high quality.
Surrounded by lush green environment, visitors who want to savor the signature dish course dining experience peace of mind.
“Cooking Malay is very unique and different from others. If we enjoy western cuisine, they eat only with black pepper sauce, but in shady, we get a taste of many different ingredients and spices.“If possible, I want to raise the prestige of Malay food so that it is known in around the world.
“The former general manager I ever give you tips so that if want to cook food, cook a meal as you are looking at sexy women.
” If food is presented and beautifully decorated and tastes good, it is the most valuable food provided to customers, “he said with a laugh.
added, there are also those who said the chef serves dishes combined damage to the original recipe for a meal.
But in his opinion, a combination of cooking their own fans.
“Chef from Malaysia is fortunate that we are able to prepare any cuisine from west to east.
” Chef from abroad more pride in their cooking up some of them refuse to learn other cuisines.
“If I cook catfish with western ingredients, the dishes will be termed western cuisines or dishes are to be labeled as Malay cuisine?
“So is the recipe that we produce such as fish Tun Marine Heritage. We use cod cooked with fresh local spice up our cuisine say that the customer such as Michelin chef cooking, “he said.
- nazrie shaaban
- chef nazrie carcosa seri negara