Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts

Monday, March 04, 2024

BREAK FAST WITH SAJIAN SENJA AT HYATT PLACE

 


Siakap Sayap and Kway Teow Bulan Purnama are two ‘must try’ dishes when you break fast at Hyatt Place Bukit Jalil this year. Available from 14 March to 5 April, the Sajian Senja buffet (6.30pm to 9.30pm) spread is a first for the international brand name hotel catering for buka puasa at the Bukit Jalil area.

According to Bennett Peter, General Manager of Hyatt Place, “the culinary team comprising experienced and young chefs work together in true Muhibbah spirit to prepare the inaugural buka puasa buffet in our beautiful Wira Ballroom. The older chefs rely on their experience whilst the young ones draw inspiration from their mothers’ recipes, to showcase the different dishes served.”
 
Head of Culinary Lee Yew Ken and his kitchen brigade comprising Chef Muhamad Taufiq and Chef Muhammad Afiq will prepare signature specialities like Kway Teow Bulan Purnama, with the golden egg yolk on top resembling a full moon. After sampling the fried flat rice noodles with whole fried egg, we found it deliciously flavourful with a nice smoky char.
Another must try dish is Siakap Sayap or seabass fin curry, blending Malay and Indian culinary influences. The aromatic curry had cumin, garam marsala and other Indian spices in it; making it more piquant and flavoursome. Fleshy parts of the seabass fin and collar are cooked with potatoes and mushroom, yielding an appetising, multi-textural curry.
Notable temptations from the 9 cooking stations and buffet include a most delectable Ayam Percik, sizzling Satay, creamy and well-spiced Lamb Shank Kurma, aromatic Biryani with Roast Lamb Leg, tantalising Deep Fried Fish with Thai Chilli Sauce, zingy Stir-fried Beef with Turmeric and Vegetables, tasty Butter Prawns with Cereal, piquant Ayam Masak Merah and yummy Sotong Masak Kicap Hitam.
Festive feels can be savoured from Lemang and Ketupat Palas accompanied by turmeric leaf-scented Ayam and Daging Rendang, and Serunding Ayam and Daging (spiced chicken and beef floss).

Bubur Lambuk, Steamed and Deep Fried Dim Sum and Tom Yam Soup along with a selection of local Kerabu, Ulam and Sambal can be enjoyed from the line-up.

Sweet endings in the form of Ais Kacang, Malay Kuih and fresh local fruits complete the dining affair. Hot Teh and Kopi Tarik are also dispensed on request whilst a sweet dessert broth of Bubur Kacang Merah rounds off the vast selection.
EARLY BIRD OFFER
Sajian Senja is offering an early bird voucher at RM137 nett per adult in a single purchase before 6 March and can be utilised for bookings until 5 April, 2024. (Normal price is RM167 nett per adult and RM97 nett for children aged 4 – 12)
Advanced booking and payment are recommended. For reservations for Sajian Senja, call: 03 9764 9888, Whatsapp +6012 832 8863 or email: kualalumpur.place@hyatt.com

Tuesday, February 06, 2024

A TASTE OF TAIWAN FOR CNY AT DOUBLETREE BY HILTON KL

 

In conjunction with Chinese New Year, Executive Chef Mike M C Wang from DoubleTree by Hilton Taipei Zhongshan brings a showcase of Taiwanese specialities to Makan Kitchen, DoubleTree by Hilton Kuala Lumpur from now until 24 February.
Under his guidance, the Hotel team’s Chopped Pepper Stinky Tofu Beef Noodles garnered third place at the 2023 Taipei International Beef Noodle Soup Competition. For the showcase in KL, Chef Wang proffers a tamer but no less delicious version of Beef Broth Noodles.
We recommend savouring the deeply flavourful and umami-rich beefy broth with strands of silky smooth, toothsome wheat noodles and sliced beef. One sip of the tasty broth will entice you to return for more.
This speciality along with a DIY Yee Sang station will be among the drawcards at the Hotel’s Prosperity High Tea Buffet (12 noon – 4 pm) every Saturday and Sunday between 4 and 26 February. Priced at RM148 nett per person and RM74 nett per child, the lavish line-up will include a clown appearance and a kids’ lounge.
 
Distinctive dishes by Chef Wang will also be served at the Regal Reunion Dinner Buffet (6.30 pm – 10 pm) on 9 and 10 February at RM198 nett per adult and RM99 nett per child.
Signature specialities to look out for include Braised Eight Treasure Seafood Soup, a popular banquet offering in Taiwan and Special Fish Head Casserole, a heartwarming dish with chunky slabs of fish head.
 
Infused with black vinegar, the thick, seafood-nuanced broth comes laden with slices of black mushrooms, enoki mushroom, diced prawns, jellyfish, crabstick, dried scallops and shrimps, carrot strips.

Exuding a sense of comforting homeliness, the casserole of fried fish head, Chinese cabbage, red chilli, beancurd and mushroom melds together to form a soulful, salubrious dish.

Taiwan’s famed Three Cup Chicken is another delightful option to please the palate, alongside a piquant Hunan-style Steamed Whole Barramundi with Dried Chilli and Pineapple Sauce.
 
Besides the guest chef’s culinary handiwork, the Prosperity Dinner Buffet from 11 – 29 February priced at RM168 nett per person and RM84 nett per child will highlight Sashimi Counter, a parade of Continental, Malay and Indian delicacies.
Expect freshly grilled satay, noodles cooked on request, fresh assortment of salads, Indian tandoori chicken, fish tikka masala, glutinous rice in lotus leaf wrap, fried kway teow, hot and cold drinks, and Chinese-style roasts.

A wide array of dessert to hit the sweet spot such as Mandarin Mousse and Five Spice Sable, Wolfberries and Osmanthus Jelly Delight, Panna Cotta with Diced Mango and Basil Seeds and Chinese New Year biscuits: Kuih Bangkit, Pineapple Cake, and Peanut and Almond Cookies beckons.

For reservations, please call Makan Kitchen, DoubleTree by Hilton KL, tel: 03 2172 7272 or visit EatDrinkHilton.com

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