Friday, June 19, 2020


One menu integrating signature specialities from Still Waters (Japanese and Cantonese), Maya Brasserie (all-day dining) and Ramah Tamah (deli) makes it debut at Hotel Maya KL, to provide a seamless dining experience in the new normal.
Sharmini Morganasundram, General Manager of Hotel Maya KL said “a lot of thought has been put into this initiative, to ensure diners can enjoy their preferred cuisine at affordable prices whilst maintaining safe social distancing guidelines.”
The expansive selection lists Malaysian favourites, Western choices, Japanese and Chinese specialities, and even healthy vegan fare. 
Deftly prepared appetisers such as Wok-Fried Shelled Tiger Prawns with Butter, Golden Oats, Curry Leaves and Bird’s Eye Chillies (RM23), and Butter Squid with Salted Egg Yolk (RM28) hit the right note thanks to the delicacies’ airy-light batter and on-point crispiness.
We highly recommend the show-stealing Set Nasi Kerabu (RM18) – blue-tinged rice with butterfly pea flower jus accompanied by delectable fried marinated fried chicken, fish crackers, salted egg, grated coconut fish flakes and shredded raw vegetables. A marvellous ensemble of vividly robust accents and varied textural interests that will induce you to make short work of everything.
For a perennial dish that conjures up the feeling of festive revelry, nothing beats the stellar Set Nasi Tomato, Ayam Masak Merah, Jelatah, Sambal Belacan & Papadom (RM18). Again, the culinary team here pulls off the tomato rice with aplomb: the zesty-tomatoey chicken in chilli is sublime especially when augmented by the tart pickled vegetables, zingy shrimp paste sambal and crunchy papadom.
More sedate, non-spicy fare like Olive Vegetable Fried Rice with Shrimps, Fish and Golden Crispy Garlic (RM18) should go down well if you’re not partial to spices and chillies.
Tastes of the Orient take centrestage in three set menus: Ixora (RM60 nett for 2 persons), Hibiscus (RM80 nett for 2 persons) and Rafflesia (RM100 nett for 2 persons). Crowd-pleasing curtain-raisers such as Japanese Gyoza with Shrimp & Chicken and Unagi Tempura with Tobiko pave the way for heartwarming broths — my personal pick is the tantalising Braised Hot & Sour Szechuan Soup with Crabmeat, Fish Lip, Shrimps, Black Fungus, Mushroom, Szechuan Vegetable and Beancurd.

Creamy Chicken with Curry Leaves and Housemade Spicy Dried Shrimp Sauce, Deep-fried Spicy Seabass Fillet with Housemade Plum Sauce and Shredded Young Mango, and Stir-fried Sweet Beans with Celery, Carrot, Black Fungus, Lotus Root, Ginkgo Nuts and Crispy Almond Flakes are among some of the main dishes featured in the set menus. They pass muster with white or brown rice serving as the foil to partake them with.
Dessert to choose from range between Chilled Sea Coconut with Longan and Lemon Syrup and Double Boiled Dried Pear with Chrysanthemum, Sea Bird’s Nest, White Fungus and Dried Longan.

Dine-in at Hotel Maya KL on weekdays (except public holidays) from 11am to 8pm (last order 7pm). You can also bring Maya Meals Home via self pick-up or delivery: daily from 11am to 8pm. Free delivery for minimum spend of RM60 within 5km from the hotel and RM80 within 10km radius.
For more information, contact Hotel Maya Kuala Lumpur F&B Hotline: 012-282 8187. Hotel Maya KL is located at 138 Jalan Ampang, KL.

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