Chef Abd Razak Omar and his Paya Serai brigade has
been doling out a vast array of Malaysiana for over three decades now. The seasoned culinary team is showcasing
Everything Malaysian buffet-style now until 14 December. Every night, Paya
Serai’s most iconic dishes will take pride of place and tempt diners.
Biryani in Claypot with Chicken Tikka Masala will
serve as the antidote to Monday blues. Cooked to fluffy perfection,
we enjoyed every mouthful of the spice-scented basmati rice embedded with
delectable chunks of chicken at the recent media preview.
Tuesday evenings herald the appearance of comforting
Gulai Kawah or Lamb Stew with Local Herbs & Tapioca. Redolent with heady
ground spices and local herbs, feisty flavours hugged the tantalising curry chockful of marrow-rich
bones and tender meat that enticed us to pile on more rice to complement the speciality.
The classic Chinese dish of Braised Eight Treasure
Duck slated for Wednesdays hit the sweet spot for me. Filled with dices of
carrot, baby corn and mushroom, I was filled with nostalgia as I savoured the
fall-off-the-bone tender duck meat.
Chef Abd Razak’s signature Salmon Fish Head Curry
with Yoghurt is the show-stopper come Thursday nights. We relished the complex
spice profile of the rich, creamy curry doused over plain rice.
Die-hard fans of Paya Serai will also be delighted
to know top billing fare such as Assam Pedas Melaka, Beef Rendang, Ayam Bakar
Palembang and Chef Suhaimi Juri’s much-requested Nyonya Curry Laksa are part of
the crowd-pleasing culinary entourage.
SARAWAKIAN
FOOD FEST (6 November – 14 December)
From the Land of Hornbills, Sarawakian native and
guest chef Jamilah Raduan of Hilton Kuching will tantalise the tastebuds with a
repertoire of authentic Sarawakian delicacies.
The gastronomic spectrum of distinctive Sarawakian
dishes reflects the state’s diverse multi-cultural tapestry and culinary
heritage. Opening gambits to tease the palate include Fish Umai, Rojak Sarawak, Rebung Bercili
and Nenas Sarikei.
Locally made belacan (shrimp paste) lent a savoury
depth to the dark treacle-like sauce for Rojak Sarawak. Used as a dressing to
toss the hodge-podge of green papaya, yambean, pineapple, mango and cucumber,
the mouth-watering fruit salad primed our palate for the state’s other
mainstays.
We then grappled with the fleshy terubok, Sarawak’s
native fish known as ‘toli shad’ or Chinese herring. Just proceed with caution as
the delicious Baked Terubok with Special Sambal is riddled with small needle-fine
bones.
Chicken Cooked in Bamboo a.k.a. ayam pansuh proved
easier to handle as the speciality consists of chopped chicken pieces cooked
with native herbs stuffed into tubular bamboo.
Expect hot, zingy accents to leave your tongue
tingling when you sample dishes such as Black Pepper Beef and Rebung Goreng
Bercili – Bamboo Shoots Stir-fried with Chilli Paste and Oyster Sauce. The
ingredients used are representative of Sarawak’s seamless melding of its
wondrous multi-cultural diversity; a cohesive mingling of Malay, Chinese,
Indian and indigenous communities.
Colourful and intricate Sarawakian Layer Cakes
flavoured with vanilla, banana or mint with chocolate will ensure you leave on
a sweet note from the Sarawakian Food Fest at Paya Serai.
For reservations, please call Paya Serai, Hilton
Petaling Jaya, tel: 03-2264 2496 or visit: Zestpj.com
