A collaboration between the hotel and the Malaysia External Trade Development Corporation (Matrade), the food promotion is organised under the Malaysia Kitchen programme to raise awareness on Malaysian cuisine among consumers in the Chinese capital.
A Malaysian chef popularly known as Chef Yang Jamil was invited to helm the kitchen during the event that runs from now until tomorrow.
The 42-year-old chef with about 20 years of culinary experience said Malaysian delights were appealing because they carry the influences of Malay, Chinese and Indian cultures.
“Our mouth-watering dishes are always made from scratch, using different kinds of spices,” he said.
Other dishes that he has prepared for the event are roti canai, rendang, mee rebus, soto and assorted kuih-muih.
Matrade senior trade commissioner Abu Bakar Yusof said the Malaysia Kitchen programme, which kicked off in 2009, was a government initiative that came under the purview of Matrade.
It was previously held in the United States, the United Kingdom and Australia before it was introduced in China two years ago.
“The aim of Malaysia Kitchen is to generate publicity about Malaysian cuisine, Malaysian restaurants, and also food and beverage products,” Abu Bakar explained.
He added that the food promotion at China World Hotel, which is supported by Tourism Malaysia, Education Malaysia and Malaysia Airlines, targeted the guests of the luxury hotel.
“The restaurant where the buffet is served is patronised by 500 to 600 people a day,” he said.
Meanwhile, Abu Bakar added that the Export-Import Bank of Malaysia Bhd (Exim Bank) offered soft loan to Malaysian entrepreneurs operating restaurants overseas through its Malaysia Kitchen Financing Facility.
“One of the 16 Malaysian-owned restaurants in Beijing has successfully received a loan from the bank, while another is in the process of applying.
“The soft loan will assist the Malaysian companies to reduce their financial burden and expand their businesses,” he said.
The 42-year-old chef with about 20 years of culinary experience said Malaysian delights were appealing because they carry the influences of Malay, Chinese and Indian cultures.
“Our mouth-watering dishes are always made from scratch, using different kinds of spices,” he said.
Other dishes that he has prepared for the event are roti canai, rendang, mee rebus, soto and assorted kuih-muih.
Matrade senior trade commissioner Abu Bakar Yusof said the Malaysia Kitchen programme, which kicked off in 2009, was a government initiative that came under the purview of Matrade.
It was previously held in the United States, the United Kingdom and Australia before it was introduced in China two years ago.
“The aim of Malaysia Kitchen is to generate publicity about Malaysian cuisine, Malaysian restaurants, and also food and beverage products,” Abu Bakar explained.
He added that the food promotion at China World Hotel, which is supported by Tourism Malaysia, Education Malaysia and Malaysia Airlines, targeted the guests of the luxury hotel.
“The restaurant where the buffet is served is patronised by 500 to 600 people a day,” he said.
Meanwhile, Abu Bakar added that the Export-Import Bank of Malaysia Bhd (Exim Bank) offered soft loan to Malaysian entrepreneurs operating restaurants overseas through its Malaysia Kitchen Financing Facility.
“One of the 16 Malaysian-owned restaurants in Beijing has successfully received a loan from the bank, while another is in the process of applying.
“The soft loan will assist the Malaysian companies to reduce their financial burden and expand their businesses,” he said.
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