Two Malaysian Palm Oil Council (MPOC) cookbooks won awards at the 2018 Gourmand World Cookbook Award, held in Yantai China.

  • “Malaysian Palm Oil: The Essential Ingredient in Delicious Food” won first prize for Best Corporate Book in the World.
  • “Palm to Plate” won second prize for Best French Cuisine Cookbook

Both books are collaborations between the Malaysian Palm Oil Council, an organization focused on improving understanding of certified sustainable Malaysian palm oil, and leading international chefs.

Le Cordon Bleu Malaysia Technical Director Rodolphe Onno, who contributed recipes and the foreword to “Palm to Plate” says, “I’m enchanted by this win. I think we all came together, local and foreign chefs, as one voice to bring Malaysian palm oil in many varied delicious recipes from Western to Malaysian.”

“Palm to Plate” was developed to celebrate 100 years of Malaysian palm oil cultivation. Besides Onno, other French chefs who contributed to “Palm to Plate” include David Martin of La Traboule in Paris, Le Cordon Bleu Malaysia Chef Instructor Patrick Lemesle and Founder-Director of The French Culinary School in Asia Jean Michel Fraisse.

“Palm to Plate” also features Italian and Malaysian recipes, including contributions from Italian chef and long-time Kuala Lumpur resident Federico Micheletto and chef Richard Millar of The Datai Langkawi. Malaysian chefs include Debbie Teoh, Catherine Lau and Safura Atan.

Featured recipes

Eggplant and Mango Cold Soba Noodles

Crispy and Spicy Oyster Mushrooms

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