Friday, June 14, 2024
Home / Food and Wine  / Fresh Flavours at Madam Woo

Fresh Flavours at Madam Woo

Renowned modern Malaysian restaurant Madam Woo has undergone a delicious menu refresh in preparation of the fast approaching summer months.

The fresh new menu recently launched offers an array of tasty dishes including  Mee Goreng, Sambal Prawns, Beef Short Ribs, Assam Chicken Curry, and a Lychee, Pandan and Ginger Parfait. And the bonus is the Madam Woo favourites haven’t been forgotten, including much-loved staples such as Hawker Rolls, Beef Rendang, and the Honey & Soy Tossed Squid.

Madam Woo takes inspiration from traditional Malaysian fare, whilst drawing influence from Chinese and other Asian cuisines. The menu combines the best of authentic and modern flavours to serve up fresh, flavoursome meals in vibrant and modern setting. In downtown Queenstown, Madam Woo holds pride and place located in the Queenstown Mall as a ‘must visit dining destination.

The restaurant was first established in Queenstown by successful restaurateur Fleur Caulton and award-winning chef Josh Emett in 2013, under progressive hospitality group Go To Collection. The duo’s passion for sharing real food experiences, and knack for making daring flavours approachable, has seen the group grow to nine restaurants across the country including Madam Woo, Hawker & Roll, and Rata.

Go To Collection Co-Founder Fleur Caulton is constantly dreaming up new and exciting options to share with her diners.

“Madam Woo’s magic lies in the fusion between traditional Malaysian hawker food and our unbeatable Kiwi produce and service. Our spring menu is a revitalisation of the selection our diners have come to know and love, and rest assured our flavour combinations are as exciting as ever!”

Alongside the focus on flavourful experiences, Fleur emphasises their efforts toward sustainable and responsible restaurants.

“Maintaining a sustainable business is a journey that requires constant effort from all parties involved, but it’s easy when you’re passionate about it. We’re constantly looking for ways to improve our carbon footprint, including using strictly free range products and opting out single-use packaging for recycled and biodegradable materials. As a result, we think it leaves a much better taste in your mouth.”