“Hilton Kuala Lumpur is indeed proud to be a part of such a spectacular culinary festival that positively impacts the Malaysian dining scene.”

Paul Hutton
General Manager, Hilton Kuala Lumpur
“The Gourmet Festival has become the ultimate platform for the development and subsequent progression of the culinary scene here in Malaysia.”

Jonas Schuermann
General Manager,
Mandarin Oriental Kuala Lumpur

“The entire event was fantastically organized, it was even better than last year. There’s definitely a positive effect that we see happening to our business being associated with the Festival. Keep up the good work and let’s get going for next year!”

G. Balam,
F&B Manager,
Hotel Equatorial, Chalet and Golden Phoenix

The Festival was great, we’ve already received a lot of positive feedback from our customers; hands down it’s a success. The Festival gives a great platform for the whole category and Thai food is definitely getting a boost from the Festival’s word of mouth.”

Bernard Yong,
F&B Manager,
Pacific Regency Hotel Apartments, Soi 23

“It was a great month of November; that really shows the Festival works for us, our numbers were strong. A lot of people got to know us much better because of our involvement in the Festival. Mercedes is a good example: we have Mercedes clients still coming in throughout December, that’s exciting! As far as we’re concerned, MIGF is a verifiable success!”
Nadia Gideon Abdullah, Marketing and Communications Manager, Marriott Putrajaya, Tuscany Restaurant

“We look forward to the festival every year enthused, charged and motivated to be a part of such a world-class event. As the saying goes, birds of a feather flock together. We’re most honoured to share the plane of prestige with Malaysia’s finest restaurants. The gala launch was sensational yet challenging, with acts getting harder to follow every year. To demonstrate the totality of a Tamarind experience within the given time and space felt like having to build Rome in one day!”

Maple Loo,
Director of Marketing Communications,
Tamarind Springs

“From my point of view was very well organized, it was 100% top-notch. Our Festival Launch food was totally attacked, it was great!”

Cosimo Carvignese,
F&B Manager, Prince Hotel and Residence KL, Tai Zi Heen

“I think it went great, for us it was terrific to represent the island. That we had the judges come from KL and see our resort and what we have to offer was a terrific possibility for us to show off. It was a lot of work for us this month but the results are absolutely worth it.”

Andrew DeBrito, Director F&B,
Four Seasons Langkawai, Ikan Ikan

“We are delighted with the response for the Festival. Chynna alone sold in excess of 1,300 Festival Menus. Incredibly successful. Iketuru and Senses also did very well. Senses was recognised with three MIGF Awards of Excellence, winning the Most Innovative Cuisine Award. Everyone is delighted. The Festival period was one of the busiest we’ve ever had. A lot of new diners tried out our restaurants— a great platform for the future and for Visit Malaysia Year 2007.”

Rocco Bova, Director of Studio, Hilton KL

“The Malaysia International Gourmet Festival has become the voice and heart of the culinary scene in Kuala Lumpur and now, it’s moving nationwide to touch all of Malaysia. It has built a solid platform for the most talented chefs of the finest restaurants to showcase their creative and innovative gastronomic inventions.”

Robert Frager
General Manager,
Renaissance Kuala Lumpur Hotel

“Compared to 2 years ago, the quality of the competition has improved tremendously; it’s obvious that everyone is putting in a lot more effort and imagination into their menus and Festival concepts. The Festival is good for the market and great for customers, people in the industry. Diners look forward to it every year and it’s putting Malaysia on the map as a fine dining destination in Southeast Asia. As for winning the Golden Cauldron Award and the 11 Awards of Excellence, what can you say to that other than we’re over-the-moon with pride that we won, it’s an acknowledgment that we very much value and consider an honour to achieve.”

Martin Brenner,
Director Food & Beverage,
Shangri-La Hotel Kuala Lumpur

Everything went great, we sold a lot of menus. We had terrific people coming from abroad as well as local Malaysian customers that come to the Festival events. I mean the Grand Finale Dinner was really unbelievable, the helicopter and the theatrics were fantastic, something totally different! I’ve worked all over the world and frankly, I’ve never seen such a fun event for the dining community. It’s hard to confine everything the Festival entails to just one month and its effects will be felt well beyond November.

Vijay Gaur, Restaurant Manager,
Crowne Plaza Mutiara Hotel KL, Ishq Restaurant

“This is an excellent event for Malaysia and a great showcase for the talent that lives here. Our team was so excited to be involved and we can’t wait to see the Malaysia International Gourmet Festival expand even further next year.”

Royal Rowe, General Manager, Four Seasons Resort Langkawi

“It was really well organized, it was the first time we participated and I must say, it was a resounding success for us. We sold a lot of menus and our clients were incredibly satisfied. As for the events, they were entertaining; terrific actually. I forgot at one point we were there working!”

Abdul Latib Bin Omar, F&B Director, Renaissance Melaka Hotel, Capers

“MIGF is a great all-in-one marketing platform for Malaysian restaurants. It’s a brilliant concept and has helped to cement Malaysian fine dining into people’s consciousness. We’re really given a chance to reach out to local and visiting diners and people certainly appreciate that they can experience our Festival Menu at a special Festival price. Hands down, MIGF is a winner.

Eddie Kong, Director, Group Operational Project Manager, Hanabi