SAJIAN DARUL EHSAN FOR BUKA PUASA AT MERCURE KL GLENMARIE

 

Heritage food from the nine districts of Selangor steal the limelight at "Sajian Darul Ehsan" buffet by Mercure Kuala Lumpur Glenmarie come Ramadan this year. Crafted by Executive Chef Zaharullail Ashari or Chef Awie, the spread pays tribute to the land and the people of Selangor at Warna, the All-Day Dining restaurant, from 14 March to 7 April 2024.

Chef Awie says “Sajian Darul Ehsan is inspired by the rich culinary diversity of Selangor. Darul Ehsan, meaning 'Abode of Sincerity' pays tribute to the land and its people. From the resilience of Sambal Taun, symbolising the ability to thrive against the odds, to Nasi Ambeng, a dish echoing togetherness and authenticity, each item reflects a chapter of my culinary journey and resonating the true essence of family."

The chef’s favourite signature dishes to sample include:

Nasi Ambeng

One of Selangor's heritage foods, this communal dining offering consists of white rice surrounded by fried noodles, soy or turmeric and lemongrass braised chicken, serunding ayam (coconut and chicken floss), pergedil (potato and herb patties), Javanese stir-fried beans, mixed beancurd with glass noodles, fried tempeh, and salted fish.

Punten
A Selangor Javanese snack of quenelle-shaped soft mashed cooked rice eaten with Sambal Hijau Ikan Bilis (spicy anchovies and green chili dip). The rice quenelles are formed using a plastic spoon due to the rice stickiness. For the spicy-hot green sambal, little anchovies are used for  its savouriness with a paste of green chillies and bird's eye chillies, and coconut milk to make it. 

Sambal Taun

Also known as Sambal Tahun, this Javanese heritage dish, prevalent in the Sabak Bernam district, is similar to masak lemak cili api. Pounded galangal, kampung chilli padi and coconut milk are cooked with beef skin, beef tripe, cockles or anchovies. Tempe and black eye beans are also included to add greater substance. This dish is meant to last as traditionally matriarchs will just add more coconut milk and chillies to it.

Kambing Salai and Ayam Bakar Perchik

Most diners will be drawn to sample the whole roasted lamb and  aromatic spice-infused roasted chicken. Chef Awie explains the spices in the rub and marinade used transcend local boundaries to elevate its aroma and taste.

Ikan Purbakala

This dish captures the chef’s personal journey in overcoming life's challenges and celebrating his triumphs. Sourcing the freshest seabass from the fishing villages of Selangor like Sekinchan and Klang, the fish is accentuated with 27 local herbs and spices, stuffed then deep-fried with beaten eggs.

Wadai Kipeng

A sweet embodiment of Chef Awie's Banjarese heritage in Sabak Bernam, this hot dessert of glutinous rice flour dumplings with sweet pandan-flavoured broth of coconut milk and palm sugar is simple yet heartwarming.

Other tempting specialities for buka puasa include Dates, Seafood on Ice, Rojak Kelang, Assorted Kerabu, Gulai Kawah, Ikan Bakar (grilled fish), Rendang with Ketupat and Serunding, Shawarma, Roti John and Satay among others. 

In addition, Ayam Goreng Rempah, Fried Kway Teow, Ayam Masak Merah, Murtabak and Assorted Fried Fritters await.

Sweet succour in the form of Bubur Cha Cha, Apam Balik, Assorted Kuih, Cendol, Fresh Fruits, and Chilled Beverages wrap up the meal on a high.

Early birds can enjoy an exclusive rate of RM118+ per adult for Mercure’s "Sajian Darul Ehsan" Ramadan Buffet (6.30 pm-10.30 pm). Voucher purchases must be made before 14 March 2024.

Regular Sajian Darul Ehsan buffet is priced at RM138+ per adult, RM69+ per child (7-11 years old) and RM98+ per senior citizen (60 years old and above).

For reservation and Early Bird Voucher, please contact or WhatsApp Mercure KL Glemarie’s Warna All-Day Dining team at hp:+6011 3148 2889.

  

PALATE-PLEASERS APLENTY AT WARUNG PADANG

Possibly West Sumatra’s most popular export, Nasi Padang (rice from the town called Padang) is a specialty of the Minangkabau community. The cuisine encompasses assorted dishes: ranging from hot, spicy curries and milder, flavourful stews to deep-fried delicacies and vegetables cooked in sambal, to complement white rice.

With three decades of experience in Padang food, Chef Pak Isan Santibi now rules the roost at the newly opened Warung Padang by The Majapahit group.

The eatery is pragmatically designed, with a prominent display counter and a glass showcase laden with a mind-boggling array of Padang specialities to leave diners spoiled for choice. Everything looks so tempting, it’s easy to go overboard when you start picking various dishes for your Nasi Padang meal.

Aside from white rice, Warung Padang offers Nasi Padang Plate (RM6.80) – a dish of white rice with blanched cassava leaves, gulai vegetable (veges in spiced gravy), various types of sambal and half a hardboiled egg.

If you are partial to ‘spare parts’, the Gulai Tendon (beef tendon in spiced gravy, RM17.50) and Paru Goreng Balado (fried cow’s lungs with chilli, RM10.10) proffer delightfully toothsome textures amidst varying levels of robust spiciness.

Show-stoppers we’d gladly vouch for include Rendang Daging (RM13.30), sumptuously rich and aromatic Minang-style beef rendang and distinctive Dendeng Daging Balado (RM14.30), Padang-style beef jerky in piquant fried sambal.

Creamy and spicy nuances make the Ayam Goreng Balado (RM13.30) tantalising choices to sample. For extra ‘fire power’ to set your tastebuds alight, the Ayam Goreng Lado Hijau (chicken with fiery hot green chilli, RM13.30) will accomplish that admirably well.

The Ikan Tilapia Goreng (RM15.40) is great for sharing; the fish’s inherent sweetness shining through the sprinkling of crispy fried garlic bits on top of it. Try amping up the taste quotient with dollops of Sambal Hijau Padang (RM3.70) or Sambal Balado Padang (RM3.70).

Balancing the protein selection are the green chilli sambal-laden Terung Sambal Hijau (RM5.90) and Sayur Daun Singkong (a mildly creamy turmeric-flavoured curry with cassava leaves, RM5.90).

 

Jering (Archidendron pauciflorum), otherwise known as blackbead or dog fruit, consists of edible seeds from the woody, globous and deep purple pods. This local herb is sometimes eaten raw as ulam whilst Padang folks adeptly cook the seeds to make Jering Sambal Hijau (RM3.70). The resultant dish tastes rather nice with the seeds’ sulphuric smell undetectable.

For some crunch, Sambal Kering Teri Kacang (RM5.90) –crumbled tempeh (fermented and compressed soy bean cakes) fried with peanuts and pounded chilli make an appetising addition.

Notable options of Perkedel Kentang (fried potato fritters, RM3.10), Telur Dadar Goreng (fluffy fried omelette, RM4.20) and Telur Balado (fried hardboiled egg with red chilli sambal, RM3.10) are also available.

 

Currently, Warung Padang is offering a ‘buy 2 free 1’ deal (subject to terms & conditions) to entice more diners to the new restaurant. Go with a group of friends and you’d have some wallet-friendly savings for your nasi Padang feast.

For reservations, call WARUNG PADANG BY THE MAJAPAHIT, tel: 03 7625 2570. Address: Lot G74, The Street, The Curve, Mutiara Damansara.