The Festival of the Mussels. This was organized for first time at HELP CAT, and represents another nod to European culinary culture and tradition. Each year in France and elsewhere in Europe, cities near the sea celebrate an abundant mussel harvest by organizing mussels eating competitions and tours of mussel culture locations.
This event at HELP CAT featured two chefs: Belgian chef, Evert Onderberke, resident chef at the Soleil Restaurant in Damansaara City Mall, who demonstrated the art of cooking mussels French style; and Chef Mohammed Razif, Head Chef Lecturer at the Centre for Culinary Entrepreneurship, HELP CAT, who cooked mussels nyonya style, using herbs and spices.
The guest of honour was the Belgian Ambassador to Malaysia, HE Daniel Dargent.
Chef Evert Onderberke with the ingredients for cooking pot mussel.
Stellar Chefs Onderberke and Razif.
French style ingredients.
Nyonya style ingredients.
Ambassador Daniel Dargent and Belgian Embassy staff chat with the two chefs.
Belgian Ambassador HE Daniel Dargent explains the background of the mussel s festival.
HE Ambassador Dargent and Dr Choong were the first to taste the fruits of Chef Onderberke’s labour.
Ms Sofia Martinez Lopez (right) from the Cultural and Academic office of the Mexican Embassy, was among the first to sample the nyonya mussels.
At the end of the day, macarons also featured as a tool of culinary diplomacy.