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Free Malaysia Today
a day ago
- Entertainment
- Free Malaysia Today
‘Flying roti canai' draws long queues at Osaka expo
Muhammad Muiz Ruzaini captivated visitors to the Malaysian Pavilion at Expo 2025 Osaka with his roti canai-tossing skills. (Bernama pic) OSAKA : 'Flying roti canai' has quickly become a crowd-puller at Expo 2025 Osaka, drawing visitors to the Malaysia Pavilion with its skillful preparation and irresistible buttery aroma, Bernama reported yesterday. The sight of roti canai being expertly tossed high into the air by Muhammad Muiz Ruzaini and Mohamad Zul Imran Zulkifle, combined with the tempting aroma, has whetted the appetites of visitors, some of whom are willing to queue for up to two hours. Muiz said he had not expected to be selected as part of the Malaysian delegation to Expo 2025 Osaka, where he would showcase the rich flavours of Malaysian cuisine on the world stage. What makes the experience even more rewarding is the overwhelming response from visitors, the Kedahan added. 'Many praised the deliciousness of the roti canai and gave very positive feedback, both in terms of taste and our presentation. 'After they ate, many would come up and say 'oishi' (delicious). Some even repeated it seven times,' he said, adding that most of the visitors were from Japan, South Korea and China. The freshly made roti canai, served with chicken curry and dhal, is priced at 1,680 yen (about RM50) per serving. Daily sales average between 1,000 and 1,600 pieces, underscoring its growing popularity. Zul Imran (left) hopes their roti canai becomes the No. 1 dish at Expo 2025. (Bernama pic) Zul Imran, who hails from Penang, expressed hope that the growing popularity of roti canai at the expo would help elevate it on the global culinary map and inspire more tourists to visit Malaysia. Meanwhile, visitor Yoko Yoshinaga, who visited Malaysia 30 years ago, described the dish as 'sweet and addictive', saying it had a 'unique texture'. 'This is my second time having roti canai. I first saw it on X, and the unforgettable taste brought me back. I lined up again just to relive the experience,' she said. Another visitor, Hanako Sekimukai, said she was pleasantly surprised by its flavour. 'I've been to Malaysia before but I never had the chance to try roti canai. The chicken curry served with it wasn't too spicy, which made it even more enjoyable,' she said, adding that the cultural performances at the pavilion brought back fond memories of her time in Malaysia. Located on a 2,655-sq-m site across three floors, the Malaysia Pavilion reflects the nation's diverse culture and dynamic economy. Themed 'Weaving a Future in Harmony', it highlights our country's commitment to a sustainable, inclusive and forward-looking future. In 2023, TasteAtlas, a global food database, ranked roti canai among the top 100 best street foods in the world.
Malay Mail
4 days ago
- Lifestyle
- Malay Mail
Hours-long queue for Malaysia's ‘flying roti canai' at Expo 2025 Osaka as crispy butter bomb takes over
OSAKA, June 2 — The 'Flying Roti Canai' has quickly become a crowd-puller at Expo 2025 Osaka, drawing visitors to the Malaysia Pavilion with its skilful preparation and the irresistible buttery aroma wafting through the air. The sight of roti canai being expertly tossed high into the air by Muhammad Muiz Ruzaini and Mohamad Zul Imran Zulkifle, combined with the tempting aroma, has whetted the appetites of visitors. Some are willing to queue for up to two hours. Muhammad Muiz said he did not expect to be selected as part of the Malaysian delegation to Expo 2025 Osaka, where he would showcase the rich flavours of Malaysian cuisine on the world stage. What makes the experience even more rewarding is the overwhelming response from visitors, said the Kedahan. 'Many praised the deliciousness of the roti canai and gave very positive feedback, both in terms of taste and our presentation. 'After they ate, many would come up and say 'oishī' (delicious). Some even repeated it seven times,' he said, adding that most of the visitors were from Japan, South Korea and China. Visitors queue for up to two hours to enjoy 'roti canai' at the Malaysia Pavilion at the Expo 2025 Osaka. — Bernama pic The freshly made roti canai, served with chicken curry and dhal, is priced at 1,680 yen per serving. Daily sales average between 1,000 and 1,600 pieces, underscoring its growing popularity among visitors from Japan, South Korea, China, and beyond. Roti canai is a pan-fried flatbread that is a popular breakfast choice in Malaysia, made from a mixture of flour, water, salt, butter and eggs. The dough is skilfully stretched, flipped and spun in the air to create a layered texture — crispy and flaky on the outside but soft on the inside. In 2023, TasteAtlas, a global food database, ranked roti canai among the 'Top 100 Best Street Foods in the World'. The freshly made 'roti canai', served with chicken curry and dhal, is priced at ¥1,680 (RM50) per serving. Daily sales average between 1,000 and 1,600 pieces. — Bernama pic Meanwhile, Mohamad Zul Imran, a roti canai maker from Penang, expressed hope that the growing popularity of roti canai at the Expo would help elevate it on the global culinary map and inspire more tourists to visit Malaysia. 'I hope the Malaysia Pavilion roti canai becomes the number one dish at Expo 2025,' he said. Japanese visitor Yoko Yoshinaga described the dish as 'sweet, had a unique texture, and addictive'. 'This is my second time having roti canai. I first saw it on X (formerly Twitter), and the unforgettable taste brought me back. I lined up again just to relive the experience,' she said. Yoshinaga, who visited Malaysia 30 years ago, praised the nation's development, calling it a peaceful and modern country. Japanese visitors described the dish as 'sweet, had a unique texture, and addictive'. — Bernama pic Another visitor, Hanako Sekimukai, who tried roti canai for the first time, said she was pleasantly surprised by its flavour. 'I've been to Malaysia before, but I never had the chance to try roti canai. The chicken curry served with it wasn't too spicy, which made it even more enjoyable,' she said, adding that the cultural performances at the pavilion brought back fond memories of her time in Malaysia. Located on a 2,654.52-square-metre site across three floors, the Malaysia Pavilion reflects the nation's diverse culture and dynamic economy. Under the theme 'Weaving a Future in Harmony', the pavilion highlights Malaysia's commitment to a sustainable, inclusive and forward-looking future. — Bernama
Malay Mail
24-05-2025
- Politics
- Malay Mail
Diplomacy on a Malaysian plate: KLCC executive chef Hisham Jaafar's Asean Summit mission
KUALA LUMPUR, May 24 — Behind the warmth of diplomatic pleasantries at the 46th Asean Summit lies another, less visible yet equally critical mission. The real heat, however, isn't at the negotiating table – it's in the kitchen of the Kuala Lumpur Convention Centre (KLCC). At the helm of this high-stakes culinary operation is KLCC's executive chef, Chef Hisham Jaafar, 52, who has devoted more than 15 years to mastering high-end cuisine within the prestigious venue's kitchens. This marks the third time Chef Hisham has shouldered the responsibility of preparing meals for a major international event. A decade ago, he catered for a summit graced by dignitaries including former US President Barack Obama and Indian Prime Minister Narendra Modi. 'We were honoured to be entrusted with the 26th Asean Summit in 2015, along with other global events like the World Islamic Economic Forum. 'Perhaps that's why the Prime Minister's Office has once again placed its confidence in us,' he told Bernama. But prior experience, he added, is not a free pass. The pressure is no less intense, especially when Prime Minister Datuk Seri Anwar Ibrahim sets the tone by insisting that each dish embodies the essence of Malaysia. Under the summit's culinary theme, 'Malaysian on Plate', Hisham and his team began planning three months in advance. The aim: to serve not only enticing food, but also a menu that reflects the country's rich and multi-ethnic gastronomic heritage-from Malay, Chinese and Indian cuisine to the distinct flavours of Sabah and Sarawak. 'We're offering traditional delicacies like Baba and Nyonya dishes, 'umai' and 'kinilau' from East Malaysia, and a selection of classic desserts including 'seri muka', 'bingka', 'roti jala' and 'murtabak'. 'It may sound familiar, but we've raised the bar to ensure delegates experience an authentic taste of Malaysia,' he said. Adding to the menu's appeal, nearly all ingredients are locally sourced – a decision that supports the domestic agricultural sector while showcasing the nation's capacity to produce premium raw materials. Still, orchestrating a summit-scale banquet is no small feat. Each dish must respect the diverse tastes, cultures and religious practices of the Asean member states. Then there are the inevitable last-minute changes-dietary restrictions, schedule adjustments, and requests for diabetic- or vegetarian-friendly meals-all of which require the kitchen team to adapt swiftly and seamlessly. 'There were days we worked from dawn until midnight, but we didn't mind. Opportunities like this don't come often. 'Now, I'm seeing the payoff. We've built a strong backup team. When I retire one day, I'm confident they'll carry on this legacy – perhaps on an even grander scale,' added Hisham. The 46th Asean Summit, themed 'Inclusivity and Sustainability', is currently underway, beginning with senior officials' discussions and ministerial meetings on May 25, ahead of the heads of government session on May 26. Two key side events accompany the summit: the second Asean-Gulf Cooperation Council (GCC) Summit, and the inaugural Asean-GCC-China Summit-critical platforms aimed at deepening regional and inter-regional cooperation. — Bernama
Telegraph
20-05-2025
- Lifestyle
- Telegraph
Rojak
A word that translates as 'mixture' in Malay, rojak is so much more than just a salad; it's a medley of tastes and textures, of sweet fruits and salty shrimp. It's divine. Growing up, rojak was a refreshing, cooling treat that we would eagerly await. Requires cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 3 to 4 Ingredients For the dressing 3 tbsp tamarind paste 3 tbsp gula melaka palm sugar (or soft dark brown sugar) 1 tbsp light soy sauce, or to taste 1 tbsp traditional Malaysian cooking caramel (available to order online, or use 1 tbsp kecap manis with 1 tbsp palm sugar) 1 small red chilli, finely chopped 1 red bird's eye chilli, finely chopped 1 tsp belacan (fermented shrimp paste), toasted (optional), alternatively miso or fermented bean paste work well too 1 tsp lime juice, or to taste For the salad 1 small celeriac, peeled 1 cucumber, peeled and deseeded 1 ripe mango, peeled and stoned 1 pineapple, peeled and cored 200g firm tofu, cubed and fried 2 tbsp salted roasted peanuts, chopped, to serve Method Step First, make the dressing. Combine 3 tbsp tamarind paste, 3 tbsp gula melaka palm sugar (or soft dark brown sugar), 1 tbsp light soy sauce and 1 tbsp traditional Malaysian cooking caramel in a small saucepan over a low heat. Cook, stirring continuously, until all the sugar crystals have dissolved, about 5 minutes. Step Mix through 1 small red chilli and 1 red bird's eye chilli, both finely chopped, then stir in 1 tsp toasted belacan, if using. Step Continue to heat, stirring continuously, until the dressing thickens to a sticky consistency. Step Remove the pan from the heat and add 1 tsp lime juice. Taste and adjust the balance of flavours with more soy sauce and lime juice as needed. Leave the dressing to cool.
Malay Mail
18-05-2025
- Malay Mail
Tabung Haji assures quality and safety of meals for Malaysian haj pilgrims
MAKKAH, May 18 — The Lembaga Tabung Haji (TH) has assured that nearly two million lunch and dinner packs distributed to Malaysian pilgrims in Madinah and Makkah during the 1446H/2025M haj season retain 80 per cent of the authentic taste of Malaysian cuisine, featuring 42 different menu options. Malaysian Haj Delegation head Mohd Hisham Harun said that TH prioritises the well-being, safety, and comfort of pilgrims by ensuring the food prepared not only caters to Malaysian tastes but is also nutritious and of high quality. 'We (TH) provide 42 types of menus for the pilgrims, with the menu rotating once in Madinah, and twice in Makkah during the first and second weeks before being repeated,' he said. 'In terms of food quality and safety, all menus have been researched by TH and reviewed by the Ministry of Health (MOH), with guidance from dietitians to ensure each dish meets the nutritional needs of the pilgrims,' he said during a media briefing after visiting Dapur Al Wafa and Makkah Kitchen here recently. He said TH operates seven main kitchens in the Holy Land to ensure smooth food preparation for pilgrims: two in Madinah at the Anwar Madinah Movenpick Hotel and Emaar Royal Hotel, and five in Makkah, including the Al Wafa Catering, Fawzy Abo Rozeyza, Tadco Catering, Mohsen Al Amoudi, and Nakha Alia Catering. To ensure the taste and quality of the meals provided to pilgrims, Mohd Hisham said that 17 professional chefs were brought to the Holy Land. 'TH uses basmati rice from India and meat from Brazil, all guaranteed halal. Additionally, special premixes like kurma and sambal paste are brought in from Malaysia to preserve the authentic taste of the dishes,' he said. 'During the peak of the haj season, with around 31,600 pilgrims in Makkah, the raw materials used for one meal include 3.16 tonnes of rice, 4.74 tonnes of protein, and 2.52 tonnes of vegetables,' he said. Mohd Hisham added that the kitchen operations are also monitored by the Holy Land medical team to ensure compliance with hygiene and food safety standards set by the Saudi Arabian Ministry of Health. 'In addition, the Saudi Arabian authorities continuously monitor kitchen operations preparing food for the pilgrims. Thorough inspections cover quality, layout, and kitchen safety standards to ensure compliance with the set regulations,' he said. Meanwhile, pilgrim Mahadzir Md Yusuf, 59, expressed satisfaction with TH's food service and hygiene measures. 'For pilgrims who have yet to arrive in the Holy Land, don't worry about the food. TH provides everything we crave, and the taste of Malaysian cuisine is preserved, along with a focus on healthy eating. 'I have been waiting a long time to perform the haj, and I'm very satisfied with the muassasah scheme. There's no need to worry,' he said. — Bernama
