MITEC shifts perceptions for meeting venue’s F&B offerings

Proudly carrying the brand mantra #justdifferent, the Malaysia International Trade & Exhibition Centre (MITEC) is kick-starting the year by bringing the significance of the hashtag #myfoodmalaysia into its F&B (Food and Beverages) offerings.


Taking cue from global food trends of the ‘click plate’ concept, MITEC incorporates Instagram-worthy food presentation and culinary display without compromising the palate’s adventure.

“When you look at the age-old perception of F&B in convention centres, it is rather straight-forward. There’s no second guessing of the food quality, the service provided but at the same time, there are no expectations of being on par with five-star hotels or restaurants. This is where MITEC is different for the fact that we are a new but reputable centre that continues to showcase culinary experiences. This time, we are shifting perceptions of what people expect from meeting spaces,” explained the man behind the latest culinary creations at Malaysia’s largest trade and exhibition centre, Executive Chef Chiew Chee Mun.

Crafted to specifications, the MITEC team is showcasing their bold move and expertise through three concepts including The Flying Lunch Stall concept, whereby all cutlery and utensils are disposable and recyclable; Colourful Seasonal Fruits themed for a healthier, refreshing and eye-teasing coffee break and lastly, a Dining Dessert Bar on the table, presented by the Centre’s award-winning Pastry Chef David Auyong. Also on the menu, visitors can savour MITEC’s signature colourful giant doughnut and assorted long baguette sandwiches of at least 120 inch long!

Chef Chiew also noted that there is a great deal of local inspired cuisines in the menu such as Ubi Rebus Sambal Ikan Bilis, Otak-otak Lemang, double-boiled Chinese herbal soup in coconut and more.

“For the international audience, this is where we take the opportunity to introduce the local cuisines. While there are fusion elements in the dishes, but the ingredients are locally sourced, with the Malaysian cooking style. Our rich variety of food is suitable to all palates and one of the best ways to know about our culture and the destination! With social media being the centre of attention for all walks of life, our creative take on the click plate concept means that international visitors will be the perfect people to spread the beauty of this country through their preferred digital platforms,” continued Chef Chiew.

He concluded, “For MITEC’s F&B offerings, our mindsets have shifted by moving away from large-scale pre-packaged food and standard buffet offerings and we are doing things different and fresh, which means individual portioning. We want our guests to have more connection with food and our in-house culinary team is very creative with the menu items themselves…it is all about taking F&B to a new exciting level,” he added.