Malis Chef Luu Hong has been experimenting with a new ingredient — lean, rose-coloured veal — to create a special menu dedicated to this healthy, but no less tasty, choice. Diners can enjoy a taste of fresh young calf’s meat in Chef’s Veal Carpaccio Salad with Green Tamarind and Crisped Shallots, play it light with the warming Veal & Oxtail Soup slow-cooked with Green Papaya and Lemongrass, or go for something much more substantial with his Braised Veal Shank in a Kampot Pepper and Tamarind Sauce. 

But why eat veal? Well, it has less fat than poultry and just as much protein as beef but has a much more delicate taste and soft, tender meat. Veal has been a core part of European cooking for centuries, immortalised in staples such Austria’s Wiener Schnitzel, or Italy’s famed Ossobuco. In France, Blanquette de Veau is a herby, hearty stew that leaves a divine zing on the tongue. For Georges Auguste Escoffier, the legendary French restaurateur, a veal-based stock is the very foundation on which he based so many of his sauces that are at the heart of French cuisine. 

But for various reasons, veal ran out of favour in Europe for a while. However, its popularity is seeing a resurgence thanks in large part to changes in the manner of production and the growing recognition that the meat, produced from young male calves, is a far healthier option, especially for those who don’t want to compromise on flavour. People are rediscovering the unique, clean flavours of veal. Malis invites you to come join in the adventure.