1. members of Gourmet Circle Club ready to make yong tau foo and rice dumpling
Perak was selected by Singapore’s Gourmet Circle Club as the destination to visit as it is still an unexplored gem to many of its members. They wanted to take a step back in time and reminiscing about the old times.
2. Chairperson for Tourism YB Dato’ Nolee Ashilin bt. Dato’ Mohammed Radzi presents a gift to club chairperson Ms. Regina Choy, as hotel owner Dato’ Ting Sing Yiew looks on
49 members of the club, who are all air stewards and stewardesses from various airline companies based in Singapore, flew in to Ipoh via Firefly and Malindo for a 4D/3N excursion to get to familiarise themselves with Perak, particularly its local cuisines and culture.
3. the making of Hakka yong tau foo
As members of the club are all foodies, this specially drawn up tour package focused on food, food and more food.
4. Chinese Cuisine Consultant Koay Kian Leng (with toque) demonstrates the way it is done
On the first day itself, they were whisked off to Kuala Sepetang for its famous seafood. The delegation were also taken on a food trail in Ipoh Old Town.
5. club members get hands on
Besides packing local street food into their tummies, they also packed more local produces to take home to Singapore for family and friends. What is a visit to Ipoh without buying heong peah, pomelo and kacang putih, just to name a few.
6. ready-to-serve young tau foo
Food aside, these visitors also managed to watch fireflies in Kuala Sepetang and visit Kuala Kangsar’s popular labu sayong factory.
7. raw vs. cooked
One of the highlights of their tour was the opportunity to get hands-on and make their own Hakka yong tau foo and rice dumpling, organised by the Perak Tourist Guide Association.
8. second session: learning to make rice dumpling
Hosted by Kinta Riverfront Hotel’s Great Miner Chinese Cuisine (restaurant), they enthusiastically tried preparing their own food under the guidance of the restaurant’s chef, Chinese Cuisine Consultant Koay Kian Leng for yong tau foo, and Ms. Annie Lai for rice dumpling.
9. the making of rice dumpling in progress
Launching the event was Chairperson for Tourism YB Dato’ Nolee Ashilin bt. Dato’ Mohammed Radzi who tried making her own Hakka yong tau foo. Also present that morning were Director of Tourism Malaysia Perak Tuan Haji Ibrahim Seddiqi Talib, Tourism Perak acting Chief Executive Officer Puan Zuraida Md. Taib and hotel owner Dato’ Ting Sing Yiew.
10. rice dumplings are tied properly
Said Club President Regina Choy, “Our annual vacation has taken us to Perak this year. We have been eating and shopping non-stop since Day 1. We managed to explore some lesser known destinations in the state as well as Ipoh. Life here is really different from Singapore.
11. wrapping a different type of rice dumpling
“We definitely will be back, this time with family. As 2017 is Visit Perak Year, we look forward to further explore what Perak has to offer.”
12. this is how rice dumplings are prepared
Gourmet Circle Club was formed for members to come together to talk about work and life, to bond, share food cultures and enjoy the company of one another.
13. members of Gourmet Circle Club waiting to enjoy the fruits of their labour
Event: Gourmet Circle Club Foodies Get Hands-On
Venue: Great Miner Chinese Cuisine, Kinta Riverfront Hotel, Ipoh
Date: 29th March, 2016
Time: 10am
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