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A new publication by Malaysian Palm Oil Council entitled Palm to Plate was launched during POC 2017 by YB Datuk Seri Mah Siew Keong as part of the 100 Years of Malaysian Palm Oil Industry celebration.

Palm to Plate features delightful local and international cuisine by 6 foreign and 3 Malaysian chefs. They use Malaysian palm oil and Malaysian red palm oil as the ingredients, which is a strong endorsement for palm oil and will encourage more people to use it in both professional and home kitchens.

The Minister later presented a copy of the recipe book to Chief Executive Officer of Bursa Malaysia, Datuk Seri Tajuddin Atan. Also present were Secretary General of MPIC, Datuk M. Nagarajan, Chief Executive Officer of Malaysian Palm Oil Council, Dr Kalyana Sundram, and Technical Director of Le Cordon Bleu Malaysia, Chef Rodolphe Onno who wrote the foreword for the book. He mentions, “I had no hesitation when I was first asked to use palm oil to create a couple of recipes for this book and I discovered amazing results which I hope you will have similar experience whilst going through them.”

Le Cordon Bleu is founded in Paris in 1895 and is the world’s largest hospitality education institution, with over 50 schools on five continents.

The recipe book represents the gastronomic celebration of the 100 years of Malaysian palm oil industry and is available in hardcover and paperback at RM50.00 and RM40.00 respectively.

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