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Sunday, August 20, 2017

Anchor Food Professionals Launches Artisanal Pizzas Through PizzArt Campaign

Last Saturday, I was invited to join the Anchor Foods Professionals latest campaign 'PizzArt' – Klang Valley trail. Once again they have proved themselves that they are the reigning leaders in the dairy food services segment, Anchor Food Professionals has launched an exciting campaign with their partners, and this time with a creation that Malaysians can’t resist – Pizza! Celebrating pizza in all its shapes and sizes, the new campaign called “PizzArt” takes the enjoyment of pizza a notch up into an art form. Whether you’re a hard-core foodie or a discerning gourmand, these pizzas will deliver.

Customers will receive a Collectible PizzArt Fridge Magnet for every purchase of the PizzArt menu item.
With 24 outlets in Peninsula and East Malaysia, Anchor Food Professionals will be introducing artisanal pizzas that are taking the world by storm. Masterpieces such as Flower Pizzas, Pizza Bombs, Adjaruli Khachapuri, Mini Muffin Pizzas and Pot Pie Pizzas are waiting to be devoured at participating restaurants from May to mid-November 2017.


Together with the other bloggers, we departed from Fronterra HQ in Shah Alam. On that day, we had three locations to visit on our PizzArt trail. Our first stop on that day was Movida which is located at IOI Boulevard, Puchong.

Welcome speech by Anchor Food Professionals spokeperson.
The artisanal pizzas were conceptualized and created by the Anchor Food Professionals’ Hot Cooking Chefs as a way to help their partners create more excitement and variety in what they offer to their customers.

The pizzas can only be made by kitchen crew with advanced culinary skills, and in restaurants with pizza ovens. Chefs and assistants from participating restaurants were trained in the ways of a skilled pizzaiolo by Anchor Food Professional in preparation for the launch of the campaign. Through workshops they were taught specialized skills to create unusual pizzas such as the avant-garde Pizza Flower.

The recipes call for only the finest ingredients such as Anchor Mozzarella Shredded Cheese, Anchor Unsalted Butter, Anchor Colby Cheese, Anchor Cheddar Cheese, and Mainland Edam Cheese. In Malaysia, the Anchor brand is already a leader in the dairy segment. When you dine in a restaurant, a hotel, or a quick service restaurant (QSR), chances are you are already having a taste of Fonterra’s dairy products through Anchor.



With the new launch of PizzArt, Anchor Food Professional hopes to trail blaze a ‘new age’ of pizzas in Malaysia. Starting up the 'PizzArt' trail, it's the Mini Muffin Pizza. The muffin pizzas are bite-sized versions of delicious pizza and perfect for breakfast and as snacks. All three muffin pizzas consisting three different flavors which which are the Smoked Duck and Peach, Chicken Pepperoni and Jalapeno, and Turkey Ham and Chives. My personal favorite is Chicken Pepperoni and Jalapeno whereby it has a spicy kick towards the end.



In my opinion, these muffin pizzas are great to go with beer as well. Just take a look at the thickness of the cheese layer there.


Next up, we headed to Subang Jaya for our second location which is the U Pizzeria. U Pizzeria is a famous Authentic Italian Restaurant established since 2015.


The founder cum Chef, Mr. Richard has a vast experience in making pizzas, having learned the secrets of making the best pizza when he was working in numerous pizza outlets in Italy and the USA during his younger days and established the restaurant with the intention of serving the USJ community with the best pizzas and aptly named it “U Pizzeria”, which means “Excellent Pizzeria” in Chinese.



Our second PizzArt dish is the Adjaruli Khachapuri. This pizza is a boat shaped pizza filled with hot cheese and oozing egg and is a Georgian invention, all the rage in food capitals of the world.



We were told by the chef to use our hands to eat the Adjaruli Khachapuri for a more satisfactory experience. Pull off the edge of the pizza and dip it unto the hot cheese. This is easily my second best item in the PizzArt menu. It truly satisfied my cheese craving for the entire week!



Next is the Pot Pie Pizza which is as hearty and satisfying as they sound with pizza dough used as a pie crust with all the flavours and stringy cheesiness of a pizza steaming inside. I like how all the flavors matched so well together in the pot pie pizza, it's more well balanced in terms of flavors and cheesiness too!


Last location, we headed to Movida in Sunway Giza, Kota Damansara. It's one my favorite place to dine and drink during happy hours back then when I was still staying in Kota Damansara. Now it's a little too far away from my home.


MOVIDA Group Executive Chef, Chef Pele gave a brief introduction on the PizzArt dishes and also some of the dishes that Movida has to offer.


The last PizzArt item that we had is the Pizza Bombs. The Pizza Bombs which made an appearance in the international food scene is an explosion of flavour and cheesiness in a ball of chewy dough with a crispy crust.


  It's best to eat while it's still hot and also dipping it into the awesome cheese sauce which is provided together with the Pizza Bombs. With that, it ends the PizzArt food trail on that day. I would definitely head back to U Pizzeria since I can't get enough of the Adjaruli Khachapuri and Pot Pie Pizza. On a side note, the manager of U Pizzeria is my old neighbour back in Labuan. What a small world!

A group picture with the bloggers and staff from U Pizzeria. Photo credit to www.tallpiscesgirl.com
If you are interested to try out the artisanal pizzas, they will be available at Movida and U Pizzeria in Klang Valley, Movida and U Pizzeria in Perak, US Pizza and Lunarich in Penang, Movida in Melaka and Johor, Ejohng Concept in Johor, The Chubs Grill and Mad Ben Café in Sabah and Coup De Grill and Bistecca & Bistro in Sarawak from May to mid-November 2017.


.: Peace Out :.
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