Monday, June 12, 2017

FLAVOURFUL "DESTINASI RASA" AT LE MERIDIEN PUTRAJAYA

Grandmother's beloved Daging Dendeng recipe paves the way in inspiring Chef Khairulnizam bin Mohd Rostam when he planned the five rotational buka puasa menus for Latest Recipe's first ever fasting month promotion.
The hotel's Banquet Chef whose experience spans two decades said he gleaned the precious recipe by observing and helping his granny in the kitchen. "The Daging Dendeng reflects her Javanese background and it is her signature dish. When I got married, she made loads of it and presented the speciality in place of bunga telur to friends and relatives. Everyone was so touched by such a personal and priceless gift."
As with all traditional food, the preparation is painstaking but Chef Khairulnizam says he has modified the recipe, making it possible to produce big batches of Daging Dendeng in his modern kitchen. You have to try the tender slices of beef, richly suffused with myriad spices, caramelised onions and subtle chilli hotness. Unlike the Padang or Minang version which tends to be dry with jerky-like  texture, the chef's version is moist and redolent with complex layers of sweet, warm and zingy nuances.
I also sampled Ayam Ungkep, another Javanese dish from nenek's familial repertoire. Again the robust flavours of the rempah are vividly bright and tantalising; similar to the richness of rendang but without kerisik in it.
Finding Satar makes the long drive to Putrajaya worthwhile for this East Coast delicacy can rarely be found in the city. Wrapped in banana leaf cones and grilled, the clumps of lightly spiced minced fish meat and grated coconut instantly brought back fond memories of my trips to the East Coast years ago.
While everyone makes a beeline for the seafood on ice selection, I prefer the ulam and kerabu section. The Kerabu Kacang Botol or winged bean salad is notable as is the variety of sambal.
I daresay it's impossible to eat everything served from such an expansive buffet; the array includes Malay, Indian, Italian, Japanese and Chinese fare. The trick is be selective and focus on offerings you usually won't cook at home, labour-intensive dishes or pricey treats like roast lamb, oysters and prawns.
From the Indian kitchen, decent options range from Garlic and Cheese Naan, and Mutton Vindaloo. Spice fans will enjoy the piquant specialities available. 

Gulai kawah - curries cooked in giant woks come in four variants: duck, chicken, beef and goat meat. Each is distinctly different as the spice blends vary according to the meats but Gulai Itik wins out as the dish is more uncommon for buka puasa.
Japanese food enthusiasts will have a field day savouring perennial faves such as Teppanyaki, Tempura and Assorted Sushi Rolls. Mindful of retaining the taste quality, two chefs constantly whip up the airy light tempura prawns and veggies on the spot as fast as the crowd snaps them up.
On-point meaty choices include Braised Lamb Shank, Fried Belacan Chicken and Roast Chicken Rice. Over at the Chinese section, take your pick of Dim Sum, Yong Tau Foo and Fried Radish Cake.
Sweet temptations should leave you spoiled for choice too. The Turkish Ice Cream is a definite crowd-puller as is inventive Cheese Banana Fritters. Classic reliables like Ais Kacang, Pulut Serawa Durian and Tapai will ensure you and your dining companions roll out of Latest Recipe with big, satisfied smiles.

Priced at RM158nett (adult) and RM79nett (children aged 5-12), Destinasi Rasa Buka Puasa is open daily from 6.30pm to 10.30pm until 24th June 2017. For more information or to make a reservation, please call 03-8689 6888 or email dining.lmputrajaya@lemeridien.com.

READY, SET, LUNCH AT PAK LOH CHIU CHOW



Few working people especially office workers has the luxury of time to waste during lunch. With just an hour or less to spare, they descend on eateries like hungry locusts to grab a quick bite before returning to the workplace in a jiffy.
Preferred lunch fare for them has to be speedy, filling and reasonably priced. It’s one of the main reasons why Executive Chef Alex Au and his team at Pak Loh Chiu Chow are proffering Weekday Set Lunch from 12 noon to 3 pm.
The choices available are varied and substantial enough for sharing, based on what we sampled. Each set lunch includes a glass of juice, a delicious appetiser of Roast Duck with Butterfly Bun before your choice of main course arrives and wraps up with a serving of fresh fruit. Light eaters may wish to share as some of the rice-based dishes are rather generous or small groups may want to supplement the meal with a signature dish or two.
Chiu chow cuisine is homely and hearty so the dishes are soul-satisfyingly good and should leave you replete. Traditionalists who hanker for simple, home-style cooking will find the scrumptious Braised Pork Belly with Preserved Mui Choy with Rice and Seasonal Vegetable (RM45) spot-on in this aspect.
A familiar and timeless favourite in many Chinese homes, Chef Au’s version of course boasts richer and more complex flavour dimensions. After listening to his detailed explanation on its painstaking preparation, we appreciate the humble offering even more. The proof is definitely in the eating.
We reckon the closest offering to upstage that would be Rice with Baked Sweet and Sour Spare Ribs and Seasonal Vegetables (RM45). The winsome sweet and sour sauce (which incorporates the famed Zhenjiang vinegar as a key ingredient) tastes delicate yet lushly balanced; bestowing the delectable meaty ribs with a nice, glistening sheen.
The millennial crows would prefer Lemon Chicken Chop with Rice & Seasonal Vegetable (RM35). The tender yet crisp chicken fillet doused in tangy lemon sauce is already a popular crowd-pleaser according to the chef.
By comparison, the Fried Rice with Barbequed Pork, Prawns and Seasonal Vegetable (RM35) seems almost underwhelming. If you’re big on this perennial fave, everything’s par for the course.
Those of you who prefer noodles, fret not as the big bowl of La Mian Soup with Bacon and Seasonal Vegetable (RM35) is an irresistible option. We like how the smoky, slightly salty bacon lends voluptuous indulgence to the broth. Hand-made onsite, the springy noodles prove excellent too.
Not into soupy stuff? Stir-fried La Mian Noodles with Pork & Seasonal Vegetable (RM35) may be more appealing then. Again the prevalent flavours are unmistakably of hearth and home so singletons craving for mom’s cooking will find much comfort from the dish.
Chef Alex Au is rightly known for his repertoire of jiu phai choi or house specialities among Pak Loh Chiu Chow’s regulars. Among the standard-bearers from day one is Slow-Braised Goose with Pork Fillet, Pork Intestine, Pig’s Ear, Egg and Bean Curd (RM45 small, RM80 regular).
 A traditional speciality no true-blue Chiu Chow will ever tire of eating. The secret to the dish’s deliciousness boils down to the mother stock known as lou sui – literally translated as braising water coupled with the ensemble of different textural interests.
The natural sweetness of three types of fresh fish takes the limelight in the comforting serving of Pomfret Rice Porridge (RM45). A firm staple in Chiu Chow homes, the soupy porridge is accentuated with ground dried sole powder and chopped coriander thus further boosting its homely appeal.
Being in the soup is not such a bad thing here when it’s old-skool Double-Boiled Pork Tripe with Pepper and Salted Vegetables (RM25) on the menu. An unpretentious, wholesome broth that Chinese tycoons and plebs would readily succumb to.
If you’re old enough like me, major Chinese festivals mean the appearance of heartwarming dishes similar to Braised Spring Chicken Stuffed with Glutinous Rice, Garlic, Ginger and Straw Mushrooms (RM45). A sublime speciality that reinforces Chef Au’s masterful skills as a capable proponent of Chiu Chow cuisine.
Both the Stir-Fried Kailan with Fresh Lily Bulb and Halibut Fish (RM40), and Honey Barbecued Pork (RM40) are eclipsed by the show-stopping offering; their simplistic albeit palate-pleasing traits bringing reliable substance to the table.
For reservations, call Pak Loh Chiu Chow restaurant, tel: 03 – 2782 3856. Address: Feast Village, Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, Kuala Lumpur. www.feastvillage.com

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