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By AryAA
There are food festivals that
dazzle, and then there are those that converse — gently, confidently, and with
cultural grace. The Malaysian Food Festival at The Merchants, Fairmont
Mumbai, presented in collaboration with Tourism Malaysia, belongs
firmly to the latter.
Hosted at The Merchants,
Fairmont Mumbai’s New Wave Foodhall, the ten-day festival (30 January to 8
February 2026) transforms the space into a living gallery of Malaysian
gastronomy. With six theatrical kitchens, interactive live counters, and a
rhythm that encourages exploration rather than haste, dining here feels
immersive yet unforced.
Guided by Chef Prasad Metrani,
Executive Assistant Manager – Food & Beverage at Fairmont Mumbai, the
festival brings together Fairmont’s culinary team with two respected custodians
of Malaysian cuisine — Chef Irwan, Corporate Executive Chef at Adabi
Consumer Industries, and Chef Faridul Ataras Ab Razak, Executive Chef at
Ibis Hotel Kuala Lumpur City Centre. The result is a menu that respects
tradition while remaining fluent in contemporary palates.
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The experience opens with refreshing Malaysian welcome beverages, notably Teh Ais Limau, setting a tone of warmth and gentle spice. Appetisers arrive with quiet confidence — Pandan Ayam, delicately aromatic and perfectly moist; Udang Goreng, crisp and indulgent; and vegetarian favourites such as Bakwan Sayur and Tauhu Sumbat, elevated by a bold peanut-chilli accompaniment.
Salads provide balance and
brightness. Kerabu Ayam offers herbaceous freshness, while Kerabu
Udang carries a pleasing sweet-tangy lift. Acar Jelatah, with its
crunch of vegetables and citrus notes, refreshes the palate between richer
courses.
Among the soups, Laksa Lemak
stands out — creamy, fragrant, and deeply comforting — while Sup Ayam
Bersama Kentang delivers homely reassurance through clean, honest flavours.
The main courses speak of
Malaysia’s layered culinary identity. Ayam Masak Berlado is robust yet
restrained, Gulai Lemak Udang Dengan Rebung rich without excess, and
vegetarian offerings like Rendang Tauhu and Fried Meehoon provide
satisfying depth without compromise.
Desserts conclude the journey with grace rather than grandeur. Cucur Badak, Kueh Sri Puteri Ayu, Kuih Bakar, and the indulgent Serawa Durian collectively capture the soul of Malaysian sweet-making. Beverages such as Teh Tarik, cendol, and luwak coffee add a final layer of authenticity.
What truly elevates the
experience, however, is the service — attentive, intuitive, and unintrusive —
complemented by live counters that lend both theatre and transparency to the
meal.
Our Rating: 10 Stars.
For a festival that allows cuisine, culture, and hospitality to speak in the
same eloquent voice.
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