YES TO YEMENI FOOD AT AL NAFOURA

Meet the pièce de résistance of Al Nafoura restaurant in Wangsa Maju. A hearty Yemeni rice dish that takes about 20-30 minutes to prepare, Maghdout is well worth the wait. You can choose either Lamb Maghdout (1/2kg RM39, RM75 1kg) or Chicken (RM35 half, RM65 whole) which has long grain basmati rice pressure-cooked to perfection in tomato-based sauce with lamb or chicken and aromatic spices. 

Prepared only upon order, the resultant speciality had us hooked on its deep-seated flavours; the fluffy rice a nice foil for the chunks of meltingly tender meat. Served with a side dish of Al Nafoura Salad (RM10) - diced Japanese cucumber, tomatoes, olives and feta cheese, this signature dish is ideal for sharing and worth repeat visits.

Opened in February 2016, Al Nafoura - the word means water fountain in Arabic - has garnered a steady following despite its low-key existence. The chefs working at Al Nafoura are Yemeni as are the ingredients. The resto owners, Rahim and Izana ensure dishes served remain as original as possible to those found in Yemen, especially Rahim who had studied in Saudi Arabia and spent years relishing Yemeni food in the Middle East.

According to them, Yemeni food is heavily influenced by Africa, India and Turkey after the country's fisherfolks, merchants and traders brought exotic spices and recipes back from their forays. Also Yemenis thrive on rice as a staple unlike the rest of the Middle Easterners who prefer bread. Having sampled the assorted Yemeni and Middle-Eastern specialities, we realised they outshone those proffered in the city centre.

The opening salvo of freshly made and baked Mullawah Bread (RM5 small, RM8 large) was ample proof. Layered and folded with butter or ghee, this deliciously rustic Yemeni bread is only available on weekdays (after 6 pm for dinner only) and weekends.

Tear up the fluffy bread and savour it with Hummus (RM12), house blended chickpeas with olive oil and Prawn Salona (RM22). Both these tapas-style offerings hit the spot as we were ravenous after the long drive to the resto.

Tomato, onion and cumin formed the alluring base for the Prawn Salona, a robustly flavoured house speciality with shelled prawns. You can also enjoy the bread with Chicken Oqda (RM17), a well-spiced albeit slightly drier chicken stew with potatoes, tomatoes and carrots. In Arabic, oqda means knot - referring to how nicely 'tied up' the ingredients are. Think of it as a scrumptious Middle Eastern rendang.

Al Nafoura also served its own distinctive Garlic Sauce (RM4) - a creamy blend of garlic, egg white and sunflower oil to complement the array of lamb and chicken dishes. Of course, you can expect Shaweq - an irresistible relish of tomato, garlic, coriander and bird's eye chilli to accompany most of the food too.

The menu also includes ubiquitous Middle-Eastern dishes such as Mandi Chicken (RM16 quarter, RM26 half) - delectable spice marinated chicken grilled and served with basmati rice. I had my fair share of this and more commonly found fare on a recent assignment but I daresay Al Nafoura's is one of the more notable ones worth savouring and suitable for both adults and kids.

You'd find it hard to eat another lousy mamak mee goreng once you try the resto's hybrid Maggi Goreng Kabsa (RM18). Boldly flavoured with sedap giler tomato-spice nuances similar to the house speciality of Maghdout, we polished off this crowd-pleaser within minutes.

Partial to lamb? Then Kabsa Lamb Rice (RM23 small, RM37 large) should convert you into part of the flock once you have a taste of the hearty lamb stew laden with aromatic Yemeni spices served with fragrant basmati rice.

Dessert can be rather hefty to deal with single-handedly after all that carbs and protein. We suggest a serving to share especially if you wish to dig into Areeka (RM18). It's a sweet-savoury bread pudding of sorts, rustled up with housemade Yemeni wheat flatbread with minced dates and nuts. Crowned with cream and grated cheese, the decadent treat was rich and filling.

Cheese lovers may prefer Kunafe (RM15), an Arabic cheesecake of sorts which is made from shredded phyllo dough and white soft cheese baked and topped off with a dollop of cream. Simple yet extremely lush and not to be trifled with lightly. Good with a warm cup of Adani Tea (milky red tea enhanced with spices) to finish.

For reservations call Al Nafoura, tel: 03-4131 4886. Address: 9-G, Plaza Wangsa Maju (Hedgeford Galleria), Jalan Maju Ria 2, Wangsa Maju, Section 10, Kuala Lumpur.

EXPERIENCE MACAO...THE DELICIOUS WAY

My first impression of Macao was its food which combines Chinese and Portuguese culinary influences, occasionally spiked with subtle European, African and Southeast Asian nuances - possibly resultant from the halycon days when Macao was a key port of call for foreign seafarers.

Thanks to Macao Government Tourist Office (MGTO) in Malaysia, I was reacquainted with some popular Macanese specialities at a special luncheon, held in conjunction with the (MIGF) - Taste MIGF (Malaysia International Gourmet Festival) event. 

Macau Government Tourist Office Representative in Malaysia Ms Cherry Lee (right) welcomed guest chef Chan Yok Kong from Galaxy Macau during the event, hailing the chef's wealth of experience (over 20 years) and his efforts in promoting Macanese cuisine. 

Lunch commenced on a high note with Macanese Salted Codfish Balls (below pix, left) and Sauteed Clams with Coriander & Lemon. The deep-fried potato and bacalhau (Macanese dried salted cod) croquettes had a mellow brininess to them and tasted even more delectable when complemented by tomato and onion relish.

Delicately sweet and tender, the plump clams left us 'shell-syiok'; their natural jus melding with the tangy lemon and fresh coriander accents harmoniously.

The main course of African chicken (Galinha à Africana) was a notable show-stopper of grilled chicken smothered under a soulful blend of shallots, garlic, paprika, tomato and peanuts. We found its delicious flavours similar to that of our ayam masak merah.

Warm Indian spice notes lent an aromatic slant to the Chickpea Cream Soup. A dollop of pureed vegetable rounded the velveteen broth with a discernibly fresh, clean edge.

Completing our Macanese experience on that day was none of than Serradura (sawdust in Portuguese), the famed Macanese dessert whipped up using cream and digestive biscuit crumbs. Chef Chan's creation was the best I had savoured thus far as his inventive streak inspired him to use a combination of buttery and chocolatey crumbs layered alternately with lush cream. 

MGTO has also embarked on a slew of marketing activities, promoting the city's biggest upcoming events including the 63rd Macau Grand Prix (19-21 November) and enticing visitors of Taste MIGF with some of popular delicacies.

One of the 'must eat' items in Macao you can't miss is Portuguese Egg Tarts. These irresistible pastry is markedly different from the Hong Kong/Cantonese ones as the buttery pastry is slightly thicker and filled with soft, delicately sweet egg custard albeit with caramelised top.

Food gifts to buy should you visit Macao include the much sought-after Almond Cookies (top) and Ginger Candy (below). Most folks would have their faves so do some research before your trip to discover what suits your tastebuds.

For more information, visit the Macao Tourism Malaysia Facebook page: www.facebook.com/MacaoTourismMalaysia
 

EAT LIKE AN EGYPTIAN...AND MIDDLE-EASTERNERS AT CHATZ

Egyptian guest chef Ayman Ibrahim pulled out the stops for the Middle Eastern Food promotion at Chatz Brasserie, rustling up a repertoire of 37 Egyptian, Middle Eastern and Mediterranean dishes throughout the period between now and 31 October 2016.

Coriander seeds combined with sesame seeds lent subtle crunch to the Falafel (RM20) - a popular snack and appetiser of chickpea croquettes with tahinah (sesame paste). I like these patties as the chef has ensured they weren't overcooked and dry.

Middle Eastern, Mediterranean and Egyptian cuisines share some similarities and one of the most obvious we sampled at the preview was Warq Einab (RM22), brined grape leaves stuffed with rice. These dainty rolled parcels were surprisingly palatable - the grape leaves weren't as tart and salty as I had expected and the rice filling was agreeably tasty. The pleasant taste left a good impression as past encounters with this speciality hasn't been up to scratch.

Another common appetiser across the region is Hommous (RM16), the evergreen chickpea spread. Of course, recipes vary from chef to chef and restaurant to restaurant but I had yet to savour a dud so this delightfully smooth and dense spread was a joy to eat with warm, pouffy Arabic bread.

Bulgur wheat and tiny wedges of cherry tomatoes lent subtle 'bite' to the guest chef's Taboulah (parsley & mint salad, RM20). The tangy lemon juice and olive oil dressing was tantalising enough minus any sharp tartness so we rated this as a definite 'must have'.

Even the rustically creamy lentil soup or Shorbah Adas (RM26) won us over with its back to basics approach. Every spoonful was a testament to the chef's TLC, warming our hearts and tummies with its soulfulness.

Pasta, chickpeas, beans and lamb cubes bestowed heartier substance to the same lentil soup, transforming it into Shorbah Harirah (RM30). The resultant broth had greater complexity and depth but personally, I preferred the pared down, lighter version. 

 

We took an instant liking to carb and protein laden speciality like Lamb Kabsah (RM48)

with Roz Boukhary (long grain rice cooked with lamb marinated with assorted spices, RM25). The meat was subtly suffused with aromatic spices; its delectable accent amplified by the flavourful rice. We also tried Roz Saiadiah (RM18), irresistible fried onion rice which served as a foil for several other mains.

Chef Ayman proved to be a dab hand at grilled spring chicken or Dajaj Ala Elfaham (RM36). The juicy chook bore hints of warm, smoky spices which should leave you asking for more.

Another combination of spices was discernible in Kofta, barbecued lamb meatballs. These gamey spheres appeared a tad dry for my liking but we took so long photographing them, there could have been some moisture loss.

Vege such as okra stewed with tomato and beef formed the premise for Bamiah bil Lahm Ejal (RM50). At first glance, the dish could be mistaken for curry but the red hue stemmed from the tomato sauce base. A perennial Middle Eastern comfort food that should please homesick foreign visitors from the very same shores.

If you prefer not to deal with bone-in pieces of chicken then Shish Tawook (barbecued skewered chicken cubes, RM30) would suit you down to the ground. Marinated in yoghurt, lemon juice and spices (possibly cayenne, paprika and sumac), the lean cubes of grilled chicken were slightly dry to the bite.

Similarly, seafood and fish are often thrown cooked on the grill. The mixture of spices may differ but the key ingredients' inherent taste is maintained. Proof of the pudding was the sublime accents discernible in Jambary Mashwi (grilled prawns with saffron sauce, RM55) and Samak Mashwi (fried fish glazed with tahinah, RM46).

Broad beans with rice and herbs or better known as Fooll Akhdar (RM28) underscored the simple homespun fare enjoyed by the people residing in the Mediterranean and Middle East for centuries. A tried and tested offering that most of them would identify with.

Sweet toothed diners shouldn't miss the trio of dessert available. My fave has to be
Kashul (almond pudding, RM25). Perfumed with rosewater, the pudding looked stodgy but once I sampled it, the luscious treat reminded me a little of creme brulee although it was less dense.

Other options guaranteed to please Middle Eastern cuisine fans included Baklava (RM25) and Basbosah (RM18).

Four types of nuts were coarsely crushed and filled into petite florets of fillo pastry; a sticky mass of syrupy sweetness encased in buttery, flaky fillo layers. They could be terribly addictive unless you are allergic to nuts.

Semolina together with grated coconut and ground almonds formed the foundation for Basbosah, the classic Egyptian cake (similar versions found in most Middle Eastern countries). Drenched with rosewater syrup (again this differs from recipe to recipe), the crumbly cake was meant to be savoured with a strong cup of coffee.

For dining convenience, Chatz Brasserie is offering a Middle East Specialities Set Menu comprising an appetiser, a soup and a choice of Mandy (RM88 nett), Dajaj Kabsah (RM85 nett) or Samak Saiadiah (deep-fried fish in pungent sauce, RM85 nett) for the main followed by a dessert. The dishes reviewed here are also available a la carte from 12noon to 12midnight daily until end October 2016.

For reservations, please call CHATZ BRASSERIE, tel: 03-27828301. Address: Lower Lobby Level, PARKROYAL KUALA LUMPUR, Jalan Sultan Ismail, Kuala Lumpur.