Kuala Lumpur, October 9: In conjunction with the 90th anniversary of BOH Plantations Sdn Bhd (BOH), the tea experts partnered with brand advocate, Dato’ Fazley Yaakob to introduce a new way to enjoy tea. By creating three simple dishes, namely the Ile Flottante, Herba Ratus Seafood Pasta with Sirih Purut infused cream, Teh Tarik Mug Cake with white chocolate and Jasmine Green Tea ice cream, BOH continues to reach Malaysians through local flavours that are close to the heart with an extra Ummph!
During the cooking demonstration held at SukaSucre Event Hall, BOH and the celebrity MasterChef shared their insights behind incorporating tea in everyday cooking. The invited guests also got a chance to experience preparing the main dish during a guided cooking lesson by Dato’ Fazley.
“As a brand that has been in the market for 90 years, we pride ourselves in the consistency and the quality of our products from the taste, aroma, and colour of the tea. As we soon approach our first century as a brand, we want to continue serving our consumers and give them the best possible experience. We also want to be an innovative and versatile brand beyond being a beverage. Being proudly Malaysian, we acknowledge that food plays a big part in bringing people together. Hence, through this event and by introducing these three dishes, we hope to encourage more Malaysians to explore the endless possibilities in incorporating BOH tea in their everyday dishes for that extra Ummph!” said Chen Chaw Chang, Chief Commercial Officer of BOH Plantations.
“I was thrilled when the BOH team approached me to create a menu using their tea as it was a unique request that not many food creators have explored. With BOH’s variety of products and flavours, so many dishes and desserts can be created. For this menu, we chose to co-create dishes that can be easily replicated at home as each ingredient is easily accessible in the market. Five products chosen were from different ranges because our aim is to bring out the unique blend of taste, flavour and of course the ‘Ummph’ for the three dishes.” shared BOH brand advocate, Dato’ Fazley Yaakob.
Kick starting the culinary experience, the entrée was introduced with the BOH Hibiscus Zest. This variant was used to poach the meringue to create the Ile Flottante giving it a smooth texture and combination of fruity, flowery, and minty flavours.
The next course where the invitees also had a chance to attempt was an Italian dish with a local twist. Using BOH’s Malay Herb range to create the pasta not only reflects time-honoured Malay tradition and culture but essentiates the treasured trove of remedies for healing, cleansing, nourishment, and vitality. The use of Herba Ratus gives the pasta a savoury and earthy tasting note that awakens, while the Sirih Purut elevates the creamy base with a zesty and peppery kick.
For dessert, BOH’s 2-in-1 Instant Tea Mix was used to create the perfectly creamy and smooth Teh Tarik Mug Cake topped with white chocolate and sweet-scented Jasmine Green Tea ice cream.
With the introduction of these three dishes in the menu, BOH hopes to instil a desire in Malaysians to explore different ways of using BOH products in their everyday cooking and continue to unite them through their favourite food and drinks by BOH.