EASY, SIMPLE BITES FOR A GRAND OPENING CELEBRATION

 

Let's face it, Malaysians love a good celebration! Whether it's a wedding, a birthday, or even the grand opening of your kedai runcit, there's one thing guaranteed to bring a smile to everyone's face: great food! 

But when you're busy setting up, decorating with grand opening flowers (because, let's be honest, they make everything merrier!), and getting everything ready, the last thing you want is to stress over a complicated menu.

Catering vs. DIY?

Before we dive into the details, let's talk about the age-old question: to cater or cook it yourself? Both options have their pros and cons. Catering takes the pressure off you, but it can be expensive. Cooking yourself gives you more control over the menu and budget, but it's definitely more work.

If you have a small crowd and the time to spare, DIY is the way to go. It's a great way to show your personality and add a personal touch to your grand opening. But if you're expecting a large crowd or are short on time, don't be afraid to outsource some of the work. Remember, you can always mix and match – make some things yourself and order others.

Easy To Eat

Kuih: These bite-sized treats are naturally finger-friendly and come in a variety of flavours and textures. Think colourful kuih lapis, fragrant kuih bahulu, and the ever-popular kuih kapit. Arrange them on a platter, add some colourful sprinkles, and you've got an instant crowd-pleaser.

Satay: A classic for a reason! Marinated chicken, beef, or even seafood skewers grilled to perfection and served with a creamy peanut sauce and crunchy cucumber slices. Set up a mini satay station with skewers and dipping sauces, and watch them disappear!

Mini Curry Puffs: These flaky pastry pockets filled with savoury fillings like potato and sardine or chicken and peas are a guaranteed hit. You can even offer vegetarian options with lentil or mushroom fillings. Serve them warm with a dollop of chilli sauce for an extra kick.

Spring Rolls: Fresh and light, spring rolls are a great way to showcase your culinary skills. Fill them with julienned vegetables, shrimp, or even tofu, and wrap them in rice paper. Serve them with a sweet and sour dipping sauce for a refreshing treat.

Sweet & Savoury

Murtabak Bites: This popular street food can be easily transformed into bite-sized portions. Fill mini roti canai with your favourite fillings like cheese and egg, chicken and curry, or even Nutella and banana. Cut them into triangles and watch them vanish!

Nasi Lemak Cups: A deconstructed version of our beloved national dish, nasi lemak cups are fun and easy to eat. Layer cooked rice with sambal, peanuts, anchovies, and a fried egg in small cups or cones. It's a complete meal in one bite!

Chicken Satay Skewers with Peanut Butter Dip: Mini skewers of grilled chicken with a playful twist! Dip them in a creamy peanut butter sauce flavoured with a touch of soy sauce and lime juice. Kids and adults alike will love this sweet and savoury combo.

Mango Sticky Rice Balls: These bite-sized versions of the classic Thai dessert are perfect for a grand opening. Mix sweet sticky rice with ripe mangoes, form them into balls, and roll them in toasted sesame seeds. They're a beautiful and delicious way to end the celebration.

Tips for Success

Variety is key: Offer a mix of savoury and sweet options, as well as vegetarian and non-vegetarian choices.

Presentation matters: Arrange your food creatively and use colourful platters and garnishes.

Portion control: Smaller bites are easier to eat and help avoid waste.

Label clearly: If you have any dietary restrictions catered for, clearly label the dishes to avoid confusion.

Don't forget the drinks: Offer a variety of beverages, including water, juices, and coffee or tea.

Relax and have fun! This is your big day, so enjoy celebrating with your community.

 

JOM MAKAN BUKA PUASA BUFFET AT GRAND MILLENNIUM KL

A delectable Xinjiang Roasted Whole Lamb along with fluffy spiced nang (the Chinese Muslim version of naan) emerged as the most compelling drawcard at The Mill, Grand Millennium Kuala Lumpur for buka puasa this year.

Marinated with cumin, Szechuan peppercorn and chilli, the lamb speciality is a favourite with the Muslim community in Xinjiang, China. Once you taste the tender meat imbued with aromatic spices, you’d be asking for repeat helpings.

Executive Chef Rudy Junaidie and his team will prepare a combination of street food-style eats and traditional delights for The Mill’s Jom Makan buka puasa buffet throughout Ramadan.

Keep your eyes peeled for the Belanga Bakar section where claypot specialities are rustled up by the chefs on duty. With nine types of Belanga Bakar choices available, guests can select their choice of protein and have the ingredients cooked Malay, Chinese or Indian-style.

We recommend the Fish Asam Pedas with eggplant, okra and tomatoes. The tantalising spicy-tangy gravy coupled with the fresh fish went like a dream with plain rice. Other options on request include curry masala and kung pao.

In addition to the requisite Kerabu and Ulam selection, take the opportunity to relish traditional Malay delicacies such as Rendang Tok, Ayam Masak Madu, Telor Itik Masak Lemak dengan Belimbing Buluh, and Kambing Masak Hitam.

Each of the timeless dishes proved on-point and begged to be eaten with plain rice. The tart sourness of the little belimbing buluh (bamboo starfruit) lent nice acidity to the turmeric-flavoured duck egg curry; a must-try dish to whet the appetite.

Fans of Shawarma will be pleased to know the popular Middle-Eastern street food snack is served piping hot. The essential condiments are laid out for you to customise it to your liking.

Another eye-catching highlight to enhance the buffet dining experience is Jajan Pasar – the culinary team’s interpretation of an al fresco Asian market where women vendors sell snacks and sweets on raised platforms.

The international cornucopia also straddles tempting Japanese, Italian and Indian specialities; from appetisers and mains that leave diners spoiled for choice.

Top draws from this section proffered Malaysian desserts: Pulut Panggang, Steamed Ubi Kayu (tapioca) with Coconut and Sambal, Bubur Serawa Nangka (sweet jackfruit in coconut milk dessert broth), Bubur Pulut Hitam (black glutinous rice dessert broth) and Red Bean Soup with Glutinous Rice Balls.

Perennial Malay Kuih ranging from Pandan Layer Cake, Kuih Koci, Kuih Bingka Ubi and Kuih Talam among others also jostle for attention at the expansive dessert line-up.

 

The Mill’s Jom Makan Buffet (7pm to 10pm) will be available from 12 March to 9 April 2024 at RM168++ per adult and RM84++ per child (5 to 12 years old). 

Early-bird Offer: Purchase 10 vouchers at RM1,350++ (RM135++ per adult) from 4 February to 9 March 2024. Free parking (first 3 hours) applicable for dine-in guests.

For bookings and enquiries at The Mill, WhatsApp: +60 12 317 0120 or call tel: 03-2117 4163 or book online: https://bit.ly/3Saz5mk

HOT HITS OF CILI KAMPUNG

Cili Kampung’s show-stealing Gulai Nangka with Pucuk Manis (RM35) won us over at first bite. The chunks of tender young jackfruit and leafy Sabah vegetable (sauropus androgynus) in coconut milk had such well-balanced flavours, we instantly went for repeat helpings.

From the legendary isle of Langkawi comes Cili Kampung’s range of traditional Malay family recipes to tempt Klang Valley folks.

To evoke laidback kampung vibes at the Suria KLCC outlet, fish traps double up as pendant lights, clusters of potted palms and greenery along with paintings of kampung life and little replicas of kampung houses are artfully incorporated into the resto’s décor. There is even a cosy, well-designed private dining room with rustic touches.

The hot and spicy level of its classic kampung fare remain true to local expectations, and our recent lunch was proof of that. Sampling the Sambal Cili Api Chicken (RM40) left us hot and sweaty: the tongue-searing blend of green and red chillies, garlic and red onion was punchy and nice. 

To douse the 'fire', we sought cool comfort in house drinks such as Lychee Lime & Rose (RM16), Bunga Telang Selasih (butterfly pea flower drink with basil seeds RM14), Sirap Pandan Kenduri (RM8) and Rambutan Lengkong (a mildly sweet concoction of diced grass jelly, goji berries and red dates, RM14).

Feasting on the rich and aromatic Beef Masak Lomak (RM48) – sliced beef in a blend of ground chillies, turmeric, coconut milk, lemongrass and turmeric leaves was sublime. Best eaten with rice, the yellow curry can also be prepared with fish, chicken, squid, prawns or hornshell (siput balitong).

Spicy-hot with a tinge of sourness, the signature Asam Pedas Tenggiri (RM65) included aromatic daun kesum (polygonum minus), kaffir lime leaves, torch ginger flower and lemongrass to bestow it with depth and complexity. Okra lent textural interest to the dish.

We found several sizeable prawns in the Sambal Petai Prawns (RM65). TBH, this dish could do with less oil and more petai (stink beans) though you can request for extra petai for extra RM10.

 

A colourful ensemble of palm sugar ice cubes, green cendol jelly, red beans, sweet corn, buttered crumbs, fresh jackfruit strips, fresh milk and coconut ice cream making up Mama Cendol (RM22) hit our sweet spot for the finale.

Richer on the palate was Onde Onde Puding Bakar (RM25), a nice take of kuih bakar, a rich coconut milk-based cake baked over hot coals. Made of buttered bread with pandan and coconut milk, the dessert with layers of palm sugar and grated roasted coconut, came with homemade vanilla sauce.

Conceived to showcase local produce, Bukit Kelapa (RM25) enticed us with triple scoops of coconut ice cream with gula melaka syrup, crushed cookie crumbs, honeycomb, and mixed nuts.

Next time you’re in the mood for some kampung-style fare, trek home to Cili Kampung for your share of comforting Malay food in the city.

For reservations at Cili Kampung, call tel: 014-965 6124. Address: Lot 432 - 433 & OS401, Suria KLCC, Kuala Lumpur. Business hours: 11 am – 10 pm daily