Former 'Top Chef' Contestants Angelo Sosa and Ed Cotton Discover Malaysia's Culinary Pleasures

NEW YORK, Dec. 27, 2010 /PRNewswire/ -- As part of Malaysia Kitchen for the World, a campaign launched by the Malaysia External Trade Development Corporation (MATRADE) to promote Malaysian cuisine, ingredients and restaurants in the United States, professional chefs and "Top Chef" Season Seven finalists Angelo Sosa and Ed Cotton participated in a nine day culinary tour of Malaysia in December.  Traveling to key food destinations such as Kuala Lumpur, Penang, Ipoh and Melaka, Chefs Cotton and Sosa experienced the best that Malaysian cuisine has to offer - from delicious Roti Canai at bustling hawker stalls to savory Beef Rendang at high-end Kuala Lumpur restaurants.

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Highlights of the trip included a tour of the Penang wet markets for fresh fruit and fish with renowned Malaysian food critic, Helen Ong, as well as a visit to Penang's Tropical Spice Garden to touch, taste, and experience the vast and unique spices and herbs used in Malaysian cooking.  In addition, the chefs enjoyed cooking classes with popular Malaysian chefs and cookbook authors such as Nazlina Hussin, Rohani Jelani, Debbie Teoh and Zamani Abdul Wahab to learn both traditional and modern Malaysian cooking techniques.

Chef Ed Cotton, of such famed restaurants such as db Bistro Moderne, Daniel, BLT Market and now Plein Sud in New York, stated, "I highly recommend visiting Malaysia and can't wait to go back! Truly a life changing experience. I think I will apply Malaysian spices now to my cooking at Plein Sud." Continued Cotton, "I loved the different curry blends and the flavor of Beef Rendang.  It had so much depth to it and has a lot of potential to making it on my menu."

Angelo Sosa, chef/owner of Sosa Consulting Group that advises to some of New York City's top restaurants, is looking forward to introducing Malaysian flavors and techniques to American palates. "My experience and travels throughout Malaysia were exciting, especially as a chef who's passionate about Asian cuisine," said Sosa.  "From being able to work with fresh turmeric leaves to the old techniques of cooking sticky rice in bamboo, my mind was stimulated beyond belief. Working with this knowledge, I'm truly excited to get back into the kitchen to work through some new dishes."

To inspire Americans to cook Malaysian food themselves, Chefs Sosa and Cotton will contribute Malaysian-inspired recipes to the Malaysia Kitchen for the World U.S. web site, www.MalaysiaKitchenNYC.com.

For more information about the Malaysia Kitchen for the World program in the U.S., visit www.MalaysiaKitchenNYC.com and follow us on twitter @MalaysiaKitchen.  

About Malaysia Kitchen for the World

Malaysia Kitchen for the World is a global initiative of the Malaysian government that aims to educate and inform consumers about Malaysian cuisine and Malaysian restaurants throughout the world. The campaign seeks to boost interest among American food lovers to try Malaysian cuisine and visit Malaysian restaurants in the United States. The program also seeks to facilitate local chefs and restaurateurs to introduce Malaysian cuisine at their establishments. Visit www.MalaysiaKitchenNYC.com for more information.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) is Malaysia's national trade promotion agency. Established in March 1993 as a statutory agency under the Ministry of International Trade Industry (MITI), MATRADE is responsible for assisting Malaysian companies to succeed in the international market by developing and promoting Malaysia's exports to the world.

SOURCE Malaysia Kitchen for the World

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