Moroccan Food Festival at Sofitel Kuala Lumpur Damansara

Sofitel Kuala Lumpur Damansara in collaboration with the Embassy of the Kingdom of Morocco in Kuala Lumpur will be presenting the ‘Flavours of Morocco’ from 1 to 9 August 2019. To mark the beginning of the food promotion, a launch was held on Thursday, 1 August 2019 at Le Bar Cocktail & Stories and the event was officiated by the General Manager of the hotel, Mr Franck Loison. Also present at the launch is Madam Nawal Arifi, Deputy Head of Mission of the embassy.

As part of the promotion, the hotel has invited a Moroccan guest chef, Gari Abdel from Sofitel Abu Dhabi Corniche who will be presenting authentic Moroccan cuisine to hotel guests. Some of the dishes he will be featuring include Shorba Khodar with Lemon, Taktouka, Zaalouk, Beetroot Barba, Bakoula, Carrot Khizo, Gambas M'çharmel, a variety of tagine, Pastilla Almond Creme, Almond Briwates and many more, giving diners a taste of Morocco.

Here are the culinary highlights you can expect from Guest Chef Gari Abdel:

Buffet Lunch at Kwee Zeen
Available daily from 1 to 9 August 2019 – 12noon to 2.30pm
RM124 nett per person

Taste of Oceana at Kwee Zeen
Every Friday, 2 & 9 August 2019 – 6.30pm to 10.30pm
RM158 nett per person

C’est La Vie Brunch at Kwee Zeen
Sunday, 4 August 2019 – 12.30pm to 4.00pm
RM188 nett per person inclusive of free flow of house beverages

French Moroccan Set Dinner at Nizza 
1 – 5 & 7 – 9 August 2019 – 6.30pm to 10.30pm 

Moroccan Masterclass followed by Lunch at Nizza 
Every Friday, 2 & 9 August 2019 – 11.00am to 1.00pm
RM180 nett per person

Apart from Moroccan cuisine, the award-winning So SPA at Sofitel Kuala Lumpur Damansara will also be highlighting one of its award-winning treatments, the So Hammam Rituals. Whilst hammam has been at the heart of Moroccan culture for centuries, the So Hammam Ritual at So SPA, Sofitel Kuala Lumpur Damansara is more than just a place for physical cleaning. It combines socialising with friends with a deeply relaxing and soothing experience. The So Hammam Rituals is an experience of the Maghreb traditional treatments, which purifies the skin with Savon Noir Beldi olive-rich black soup as well as the wrap that includes a body mask. A full body massage with tea elixir and Argon oil to complete the journey. The So Hammam Rituals is available as part of So SPA menu and priced at RM590.00nett for 120 minutes.



For enquiries and reservations, please email HA123-FB4@SOFITEL.COM or call (03) 2720 6688.

Location: Sofitel Kuala Lumpur Damansara, No. 6, Jalan Damanlela Bukit Damansara, 50490 Kuala Lumpur, Malaysia. (Parking available in DC Mall)

Tel: 03-2720 6688

Website: http://www.sofitel.com/gb/hotel-A123-sofitel-kuala-lumpur-damansara/index.shtml


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Ozganics Magic @ Jaya Grocer, Empire Shopping Gallery

What are organic foods? Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, genetic tampering or chemical/artificial food additives.

Anni Brownjohn, President of Ozganics Australia is here in Malaysia to promote her line of organic products as well as conduct several cooking demos in Jaya Grocer, Empire Shopping Gallery. Organic food has garnered an unfair reputation as bland, boring and tasteless, but Anni is on a mission to change minds and lives by telling the world the benefits of eating organics and that they can be every bit as delicious.

Anni, with the assistance of the talented Chef Ryan Khang showed us how to make 3 dishes using Anni's Ozganics product plus a bonus dish of organic sprouted multigrain bread by Ryan and his team. Anni's range of products with include sauces, dressing and marinades are certified organic by the Australian government as well as being gluten-free and dairy-free with no preservatives.

Firstly, Anni showed us how to make a simple Thai pumpkin soup using the Ozganics Thai Red Curry Simmer Sauce. The smooth and slightly spicy soup was finished off with a squeeze of lime juice, fresh coriander and some organic soy sauce. Next we got a taste of Moroccan chicken with lemon and olives, using her Ozganics Lemon Chicken Simmer Sauce, served with organic quinoa. This can be prepared in under 30 minutes. Anni also showed us her colorful watermelon and feta salad with three different dressings - lemon myrtle, creamy garlic and creamy avocado. Finally, we tried Chef Ryan's gorgeous multigrain bread with Ozganics' Fig Spread - we liked the spread so much that we bought a bottle home.

Thai pumpkin soup

Moroccan chicken with lemon and olives, served with organic quinoa

Watermelon and feta salad

Chef Ryan Khang making his multigrain bread

It was a fun and informative afternoon, enjoyed in the company of a great bunch of food bloggers and charming hosts, Anni and Chef Ryan. We were also presented with a few Ozganics products to bring home, will share some of the recipes soon. Thanks to Veron for extending the invite to me.

(L-R) Sonia of Nasi Lemak Lover, Ping of Ping's Pickings, Shannon of Just As Delish, Baby Sumo, Anni Brownjohn, Veron of QuayPoCooks, and Esther of The Fuss Free Chef.

For those interested, Anni will be conducting a few demos next week at Jaya Grocer @ Empire Subang for RM100 per day (including cooking demo, 3-course lunch and RM100 worth of Ozganics products).

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We bought Ozganic's Fig Spread (RM19.80) - love it on toast and with cheese.

Made this roast chicken with Ozganic's honey, soy and garlic marinade, served with a fruity couscous. Will share the recipe soon!