Malacca: the route to culinary pleasure
Five hundred years ago, an extraordinary empire rose and fell in Malacca- a major port along the “spice-route” in what is now modern Malaysia. Its harbor bristled with the sails and masts of Chinese junks and the spice-laden vessels of its colonial Portuguese rulers.
Historically, Malacca’s cuisine has displayed an exceptional range originating from its multi ethnic population. European cooking influences fused with local ingredients to form a rich and savory culinary heritage.
Malacca, a new restaurant opening mid October in San Francisco’s vibrant Castro district, honors and expands this unique melding of East and West flavors, offering modern interpretations of dishes from China, Thailand, Malaysia, India and Portugal.
This is part of our "Be The Reviewer Series". For more information about the series, please follow this link: BE THE REVIEWER
Price: $30 per person for members and $40 for non-members
We have limited capacity for this event. Since our last "Be the Reviewer" event sold out, make your reservations soon.
Important Note: For our members' convenience and to more properly simulate live operations, the management of Malacca have requested that you select your requested reservation time from one of the following:
6:00 p.m.
6:30 p.m.
7:00 p.m.
7:30 p.m.
Also, in the event that you require combined seating, please identify the attendees with whom you wish to be seated.
Menu
Amuse Bouche
Bite of Crab Avocado Roll
First Course
Malacca Four Favorites: Signature BBQ ribs, Coconut Calamari, Balinese Sate, and Shiitake Rolls
Second Course Choices
Gado Gado Salad
Creamy Curried Spinach Soup (from the Indian subcontinent)
Intermezzo
Raspberry/Pineapple Fizzy Fuzzy
Main Course Choices
Crispy Wrapped Salmon
Pork Tenderloin Vindaloo
Rendang Beef Curry
BBQ Hen Malacca Style
Dessert Choices
Coconut Mango Cheesecake
Five Spice Chocolate Mousse
Rice Pudding with Plum Wine
Flan in Ginger Essence Broth
House Coffee or Tea
No host Wine, beer, espresso style coffees and other drinks.
Wine list chosen by World Master Sommelier David Glancy
About Malacca
Suchitra “Rai” Hutachinda (Proprietor)
Rai’s passion since the 1980ํs has been to dispel the myth of boring, mono-cultural Asian food. The secret: drawing from her experience in 6 regional cuisines -- Malaysian, Indonesian, Vietnamese, Indian, Chinese and Thai. “Long after you’ve journeyed to these countries, the flavors continue to beckon you every time they cross your palate. I love to play a game with the senses, capturing the subtle nuances of different regions and merging them creatively. It’s like planning a trip to someplace nobody has ever been before.” Her latest restaurant in San Francisco, “Malacca”, allows her to present such adventures.
A native of Bangkok, Thailand, Rai received her Bachelor's degree in Economics in Thailand . She continued her education in the U.S. where she found fertile ground for her cooking passion and business sense. In 1994 she and her husband Pornchai Huttachinda opened Rai’s first restaurant, Khun Phao (means “Father” in Thai) Thai Cuisine in the eclectic Castro District of San Francisco, and later expanded with another location, eventually owning three popular area spots. With the opening of Malacca, Rai shares the creative duties of recipe creation and menu development, working closely with her executive chef.
Weerayut “Oudi” Utedpornratanakul (Executive Chef)
Award-winning executive chef Oudi Utedpornratanakul has managed to successfully maneuver across the “cuisine barrier” that many chefs of cultural cuisines find themselves trapped in. “Anyone can cook their own favorite foods. The key to succeeding in various regions and satisfying diners is to give them what they like in ways they don’t expect, to stretch them a little at a time.”
A native of Thailand, Oudi ventured to the U.S. in 1996 and introduced Texans to his version of Asian Fusion cuisine. Satisfying local tastes he quickly began receiving invitations to appear in competitions, and garnered top honors, including Rising Star Chef of Dallas. His skills have launched the opening of several seafood and pan-Asian restaurants and he began winning gold medals, at regional and national competitions of the American Culinary Federation. Oudi holds both a Food and Hospitality Service degree from El Centro in Dallas Texas, and a Bachelor's degree in Economics from the Kasetsart University in Thailand.
