DESTINASI RASA AT LE MÉRIDIEN PUTRAJAYA

Chilli Crabs from Le Méridien Singapore is among the hundred specialities curated for the Destinasi Rasa buka puasa promotion at Le Méridien Putrajaya this year. Hubby the crab fanatic vouches for its deliciousness -- I like the bright, lush sauce that packs a wallop.

With about a week to go before the holy month of Ramadan ends and the joyous Hari Raya celebration begins, there’s still time to visit Latest Recipe for buka puasa. You’d have a chance to savour the explosion of flavours from different states in Malaysia, while sampling the signature dishes from Le Méridien hotels from around the globe until 14^th June.

Taking pride of place is Roast Lamb with Kebuli Rice, a perennial house special by the Le Méridien Putrajaya team. We also recommend the chef’s familial recipe of delicious Dendeng Daging alongside Ayam Percik a la Kelantan, Ayam Goreng Berempah and Udang Masak Lemak Cili Padi Belimbing Buluh.

From Le Méridien Bangkok comes the tantalising salad of Som Tam (young papaya salad) and Bakso from Le Méridien Jakarta. The latter should please soup lovers as the mildly spiced beef broth is soul-satisfying with textural bite coming from the assorted chunks of tendon, innards and beef balls.

Amping up the spice quotient is Keema Bati – minced lamb curry from Le Méridien Jaipur and succulent Chicken Tandoori from Le Méridien Gurgaon. Both offerings are piquant on the palate and goes well with rice or some oven-fresh Indian breads.

Crisp at the edges yet fluffy towards the centre, the appetising Oyster Omelette from Le Méridien Taipei is on-point. My personal faves expand to cover Shawarma Chicken with Pita Bread, Roti Durian and Kambing Masak Hijau.

 

We were told the buka puasa menus are rotated throughout the week with daily specials served from five ‘live’ kitchens. Crowd-pullers range from assorted Sushi rolls, fresh and smoked salmon and tuna, grilled meat and roasts with signature sauces, and huge woks of gulai kawah.

Save ample tummy space for irresistible dessert before you leave. Choice treats include Cheese Banana Fritters (cekodok), Tapai Pulut, Malay Kuih, Ais Kacang and Chocolate Fountain with Marshmallows and Fresh Fruit.

 

 

The ‘Destinasi Rasa’ buffet is priced at RM168 nett (adult) and RM84 nett nett (per child aged 5-12). Preferred discounts available to holders of CIMB, Maybank, Citibank and HSBC debit or credit cards (terms & conditions apply).

For information or reservation, please call Latest Recipe, Le Méridien Putrajaya, tel: 03-8689 888/6847/6868 or visit www.lemeridien.com

TIMELESS CLASSICS RULE AT 'NEW' SHANGHAI

Marble-smooth, cool and faintly boozy from the Chinese wine-imbued chicken on the palate, the Chilled Drunken Chicken in Chinese Rice Wine (RM38) leaves us feeling a tad heady at first bite. It is indeed a stellar opening volley for our lunch at the new, refreshed Shanghai Restaurant.

Gone is the heavily art deco slanted ambience of old. Befitting the change of times and trends, the refreshed interior of Shanghai now boasts modern, understated elegance awash in muted, nude tones and linear lines.

A spacious lounge tucked away opposite the restaurant entrance is outfitted with a sleek long marble-top bar. Comfy couches and plush armchairs evoke an exclusive albeit inviting clubby feel -- a serene haven to lounge briefly over pre-dinner aperifits.

The sophisticated ambience sets a dramatic stage for Executive Chinese Chef Wong Wing Yuek to showcase his refined Shanghainese fare. Our appetiser trio exemplifies the chef's artistry perfectly; as rendered in the handpainted bird and foliage on our plates. In addition to the chicken, our tastebuds thoroughly relished the savoury Deep-fried Beancurd filled with Shredded Black Mushrooms (RM30). Clean and refreshing, the Japanese Cucumber with Minced Garlic and Soy Sauce (RM30) lends some crunch and punch to the overall equation. 

 

At the helm of this hallowed outpost is Executive Chinese Chef Wong Wing Yuek, a Shanghainese and once aspiring violinist. After government regulations in Hong Kong halted his musical dreams, the pragmatic chap channelled his then 29-year old verve to helping his uncle in the resto biz and has never looked back since.

Music world's loss is culinary world's gain as far as Chef Wong is concerned. Having chalked up a reputable track record since 1999 at Shanghai, the soft-spoken veteran chef always has a hidden ace or two up his torque. Our Fish Fillet Soup with Wild West Lake Vegetable (RM48 per person) serves as good proof.

 

Clear and delicately sweet from the slices of soon hock (marbled goby) fish fillet in it, the broth piques our interest with the inclusion of some slippery, gelatinous wild West Lake green known as shu’un choi. The stems and curled greens are sheathed in a layer of translucent gel-like substance, giving them a smooth, subtly gummy crunch.

 

That paves the way for Shanghai's signature Braised Spanish “Dong Po” Pork with Mini Buns (RM48 per piece). According to Chef Wong, the distinct fatty layered pork dish features Spanish Iberico pork "as the meat texture is smoother and richer. Also the pigs forage and feed on acorns, mushrooms and fruits resulting its meaty sweetness once cooked." 

Douse generously with truffle oil, one can already detect the impending arrival of the Stir-fried Seafood Noodle with Assorted Mushrooms and Truffle Oil (RM48) before its appearance. While the varying textures and clear, intermingling nuances of the fungus, bamboo pith and seafood are palate-pleasing enough, the musky truffle oil is somewhat redundant and can be offered as an option IMHO.

No visit to this bastion of Shanghainese dining is complete without savouring xiao loong bao -- Steamed Shanghainese Meat Dumpling (RM25). Nibble the tip of the soup-filled dumpling and carefully suck up the piping hot, sweet broth before you devour the meaty morsel. A sumptuously delicious treat, I can assure you one is enough to satisfy when complemented by the resto's fabulous specialities.

Dessert treats range from the spongy, salty-sweet Steamed Shanghainese Layer Cake with Custard & Salted Egg Yolk (RM20 for 4 pcs) and Black Sesame Dumplings in Ginger Syrup (RM18). If you are partial to fragrant flavours, do try the tong yuen (glutinous rice dumplings) in floral osmanthus syrup instead to conclude your visit on a high note.

 

For reservations, call SHANGHAI RESTAURANT, tel: 03 2719 8288/8537 or 03 2715 9000. Address: 1st Floor, JW Marriott Hotel Kuala Lumpur, Jalan Bukit Bintang, KL.