A TASTE OF CULTURE FOR BUKA PUASA AT CURATE

Sajian Tradisi Kita – a flavourful Malaysian sojourn by Chef Dato’ Fazley Yaakob – together with the Four Seasons Hotel Kuala Lumpur team awaits buka puasa diners at Curate this year.

General Manager Alex Porteous (right) says “the fasting month is a special time to renew connections with family and friends, and sharing a meal together is one of the most meaningful ways to do so.

“Chef Dato’ Fazley (right) has once again joined forces with Executive Chef Junious Dickerson (left) and the Four Seasons Hotel KL team, to make each dining experience even more memorable.”

Indeed, the culinary team rolled out the red carpet for recent sneak preview with a plethora of traditional and distinctive delicacies from different parts of Malaysia. 

The curtain-raiser of Sarawak-inspired Umai Umai Seafood Salad alone was mind-blowing. A prettily plated mound of chopped baby squid, prawns and lobster scented with daun kemangi, coconut oil, and native pickles left us eagerly chomping at the bit for more.

Sup Campur was Chef Dato’ Fazley’s more refined version of the popular ‘sup gearbox’ (beef bone marrow soup). Again nicely presented, the chunk of smoked bone marrow was richly flavoured with local spices and kampung herbs.

We also sampled Chef Dato’ Fazley’s Traditional Platters featuring Nasi Dagang with Gulai Ikan Tongkol, and Nasi Kerabu with Ayam Golek Pekan. Each rice platters came accompanied by various condiments customary to the said speciality: fresh ulam (herbs), sambal, crackers, cooked vegetable, and/or pickles.

The dishes’ piquancy and robust flavours were uncompromising; a testament to the chef’s staying true to the theme. Purists will have plenty to cheer about and relish the true tastes of home.

Ingenious combinations of spices and herbs were employed to create more signature offerings to tantalise our tastebuds including Tempoyak Daun Kayu (a show-stopper for die-hard durian fans), Daging Dendeng, Ketam Salai Masak Lemak, Lontong Dengan Sayur, Rendang Rembau, and Lamb Shank Curry among others.

Dessert was no less intriguing. Lovers of the thorny King of Fruits will embrace the luscious Pengat Durian Goreng – a rich and creamy coconut milk-based broth with grilled durian in it.

Rare, uniquely traditional sweet treats such as Ubi Telampong (steamed tapioca in banana leaf served with palm syrup), Puding Di Raj and Lepat Loi (glutinous rice wrapped in banana leaf, a staple of the Bugis community) proved to be memorable discoveries. Seasonal delicacies of Tapai Ubi and Tapai Pulut (fermented glutinous rice and tapioca) were also served.

The Sajian Tradisi Kita dinner buffet (6 pm-10.30 pm) is available from:

April 3 to April 9: RM198 per adult, RM99 per child

April 10 to April 25: RM238 per adult, RM119 per child

April 26 to May 2: RM198 per adult, RM99 per child

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888.

BUKA PUASA AT THE WESTIN BAZAAR IN KUALA LUMPUR

Local favourites at bazaar Ramadan will rule the roost at The Living Room, The Westin Kuala Lumpur come fasting month this year, accompanied by some international offerings in the line-up.

Conceived with diners’ well-being in mind, Chief Executive Chef Halim Chek Lah and the Westin team have gone to town, cooking up a lavish buffet for the recent media preview.

Pushing the boat out literally, the salad and appetisers range from Kerabu Mangga Perut Lembu and Kerabu Smoked Salmon Buah Delima to glistening slices of Sashimi and DIY Caesar Salad.

Meat lovers will be in for a protein feast as tempting choices such as Kambing Golek Berempah Kuzi, Beef Shin Rendang, Daging Salai, Ikan Kembung & Cencaru Bakar, Satay and Murtabak Ayam beckon invitingly.

 

Typical Malaysian favourites: Chicken Rice, Chilli Crabs, Fried Salted Egg Buns, Nangka Masak Lemak, Biryani Chicken Rice, and Assorted Indian Curries form part and parcel of the attractions.

 

Those hankering for Hari Raya fare like Rendang, Ketupat, Lemang and Serunding will be overjoyed to find them at the buffet too. Dodol and nostalgic kiddies’ snack items are laid out over at the Go Local corner.

 

Remember to leave ample tummy space for the extensive dessert parade. Whether your penchant is for Malay Kuih, Tapai Ubi and Cendol Jelly or Crepe with Gula Melaka Ice Cream, Assorted Petit Gateaux or Chocolate Bread Pudding, rest assured the chefs have got you covered.

Early Bird Promotion! The Westin Bazaar is available at RM128 nett per adult for bookings made between now and 5 April 2022.

From 6 – 30 April, the normal price of The Westin Bazaar buffet will be RM188 per adult and RM94 per child (7 – 12 years old). Selected bank cardholders will enjoy a 20% discount off the normal price for the said promotion.

Reservations are highly recommended. Call Westin Dining, tel: 03-2773 8495, WhatsApp +6012 305 1715 or email: westindining@westin.com or visit: www.thewestinkualalumpur.com

NOBLE CNY OFFERINGS FROM THE ORIENTAL GROUP

Trust Chinese cuisine supremo and Group Executive Chef of The Oriental Group of Restaurants Justin Hor to make a big splash for the arrival of the Rat Year...his Alaskan Spider Crab Vegetables Yee Sang (RM198++ medium, RM298++ large) is an unmatched festive dish to rule them all.

Available at all restaurants under the Oriental Group except Ruyi & Lyn, the fresh melange of shredded green apple, carrot, cucumber, purple cabbage, spring onion, coriander, raisins, crushed peanuts and dried mandarin peel is luxed up with freshly extracted and shredded Alaskan spider crab meat. Lightly dressed with the chef’s specially concocted plum sauce, the yee sang easily ranks as one of the best in town.

Chef Justin agrees the inclusion of Alaskan spider crab is a tad indulgent but he surmises such an extravagant culinary treat befits a major occasion like Chinese New Year when kith and kin gather around a good meal.

Diners welcoming the Rat Year at Oriental Pavilion, Noble Mansion and Noble House can look forward to a familiar favourite and the much sought-after speciality of Whole Pork Trotter with Hokkaido XL Dried Scallops, Japanese Mushrooms and Quail Eggs (RM488++ per portion).

Every ringgit spent is worth your while as Chef Justin and his team have devoted much time and effort into the dish’s painstaking preparation; to ensure the resultant pork trotter is sublimely fall-of-the-bone tender, every bite of the pork, skin and gelatinous bits thoroughly suffused with rich, savoury flavours augmented by black sea moss and XL dried scallops. Both the tau kan (compressed layers of beancurd skin) and plump mushrooms ooze with the unctuous braising sauce, amplifying their deliciousness.

Crazy about crabs? Then you’d love the speciality of Crabs Prepared Two Ways: Deep Fried Crab Claws with Red Vinegar and Crab Meat with Scrambled Egg in Lettuce Wraps (RM238++ per portion for 4 persons, available at The Ming Room and Noble House).

 

It’s a dream dish for diners and crab lovers who prefer not to get their hands dirty. The first comprises a sweet chunk of crab meat encased in deep-fried prawn paste wrapped atop a crab leg similar to a lollipop for easy eating. We find the whole morsel so delectably on-point when it’s dipped into some red vinegar for a subtle shot of acidity.

For smoother and creamier mouth feel, the latter consists of hand-extracted crab meat cooked gently with cream, egg white and a dash of vinegar, scooped into fresh iceberg lettuce; evocative of an old-school banquet dish of scrambled egg with shark’s fin.

 

Frolic in glorious abundance this CNY with Steamed Deep Sea Garoupa with Fresh Abalones and Prawn Medallions in Casserole Basket (RM388++ per portion for 8 persons), a house speciality of the Oriental Star restaurant. The fish is sweet with the right doneness, the prawns springy and succulent, and the abalones boast a nice garlicky punch.

Bottarga or salted dried mullet roe – a pricey delicacy favoured by Taiwanese gourmands – is the ingredient of choice to elevate the Crystal Prawns with Gold Caviar Sauce (RM128++ per portion).

Combined with lemon juice and red chilli oil, the mildly savoury sauce coating the prawns bestow a distinct richness similar to cheese. Break the giant beancurd bowl into shards to complement the prawns for a refined epicurean treat. This speciality is available at all Oriental Group restaurants except for Seafood World, Ruyi and Yu.

Tender French beans help to lighten up the ubiquitous Steamed Rice with Waxed Meat Hakka Style (RM78++ medium, RM128++ large). Available at all Oriental Group restaurants except for Seafood World, Ruyi and Yu, this festive favourite still has its die-hard fans who never tire of sampling the fragrant rice with slices of waxed liver and pork sausages in addition to waxed meat.

 

The last hurrah is as auspicious as the dessert name: Golden Pudding with Bird’s Nest in Whole Orange (RM23++ each). Served in hollowed-out orange ‘bowls’, we rave over the delightful orange jelly topped with bird’s nest.

 

Of course, every CNY meal calls for a serving of nin kou (sweet glutinous rice cake). At the Oriental group of restaurants except for Seafood World, Ruyi and Yu, it’s in the form of dainty Deep Fried Sesame Balls with Nin Kou (RM5++ per pc) to round up the celebratory feast.

For reservations and information, visit The Oriental Group of Restaurants website: www.orientalrestaurants.com.my