Tuesday, June 02, 2015

BUKA PUASA WITH THE CHEFS AT BERJAYA TIMES SQUARE KL

Come the holy Ramadhan month, diners are invited to buka puasa with THE CHEFS - Cuisine, Hospitality Experience & Food Showcase at Berjaya Hotels &Resorts. Naturally, the spotlight is also on the real chefs who will work tirelessly behind and in front of the scene throughout the month; cooking up a storm of epic buka puasa feasts.
Spearheading the culinary battalion are seven main culinary aces of Berjaya Times Square KL:
Executive Chef Tang Chee Keong, Malay Cuisine Chef Mohamad Yusoff Abdul Hamid, Chinese Cuisine Chef Kwan Siew Leun, Indian Cuisine Chef Gogula Kumar, Thai Cuisine Chef Thitikorn Chenwitchu, Western Classic Fine Dining Cuisine Chef Valmurugan s/o Subramaniam and Pastry Chef John Wong.Together this collective force will deliver 200 dishes nightly, samplings of which we savoured during the sneak media preview recently.
Also keep your eyes peeled for their signature dishes in the extensive buffet spread. Chef Mohd Yusoff will tout his prawn star dish of Sambal Udang Galah (pix above) while Chef Keong teases with tender slices of Honey Glazed Duck Breast on Sautéed Potatoes.
Competing for attention in the lavish spread would be notable gems such as Nandu Kari (Indian crab curry by Chef Kumar), creamy and robust Thai green curry (a signature of Chef Thitikorn), an assortment of poached seafood on ice and traditional Hari Raya delicacies of lemang, ketupat palas with chicken and beef serunding among others.
I was over the moon to find Satar - delish grilled fish paste scented with aromatic spices wrapped in pyramid-shaped banana leaf parcels which brought back memories of East Coast food jaunts. This is also the best time to feast on otak-otak, curried prawns in turmeric and chilli, fried tempe with crispy anchovies and chilli and a wide selection of typical Malay kerabu.
One must marvel at the rich repertoire of herbs and spices used to rustle up our local kerabu salads. Also it's a nifty way of using leftover ingredients, transforming them into appetising dishes based on the 'waste not want not' principle. For contrasting textures and a different flavour spectrum, I recommend going for the Mediterranean/Mid-Eastern starters with couscous, eggplant, tomatoes, chickpeas, feta and pine nuts.
Seafood fans will find the many prawn and shellfish main courses making a big splash with them. Chef Val's Baked Oysters with Mornay Sauce and Chef Kwan's Fried Tiger Prawns with Salted Egg Yolks & Oats will be part of the tempting line-up so make sure you make a beeline for these.
Those who wish to break bread will be keen to sample local and Middle Eastern versions. My choice picks include murtabak with minced chicken filling, prepared hot off the grill and some pillowy-soft spiced meat floss buns.
Of course, the key crowd-puller is roast whole lamb with aromatic briyani rice. You can also slurp up some laksam (East Coast's version of noodles in tangy, creamy fish-based gravy), load up on rendang, hawker's style fried oyster omelette (pix below) and other main courses.
Drinks are included as part of the buka puasa buffet. Again you'd be spoiled for choice as the wide range covers hot and cold beverages. If you're a sweet-toothed person, the sweet treats are guaranteed to give you a super sugar rush.
Again the trick here is to be selective. I'd say go for the Thai waterchestnuts in coconut cream, the little choc-covered choux buns, skewers of fruits dipped in melted choc, durian mousse cake, cendol jelly and fruit flan.
Live Keroncong music performances will be featured during the ‘Ramadan with THE CHEFS’ promotion at Big Apple Restaurant from 18 June till 17 July 2015, 6.30pm to 10.30pm. Priced at RM138 nett per adult and RM68 nett for children aged 5 – 12 years, Early Bird Vouchers are priced at RM100 nett per adult and RM50 nett for children aged 5 – 12 years - available from now until 30 June 2015.

For reservations or enquiries, contact BERJAYA TIMES SQUARE KL, tel: 03-2117 8000.

1 comment:

KY said...

this really looks like a feast! I want those baked oysters!