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.

AUSPICIOUS LUNAR 'NIU' YEAR TAKEAWAYS & DELIVERIES FROM ROCKAFELLERS

A Prosperity Family Platter fit for kings from Rockafellers Kitchen & Bar is a great choice to welcome the Year of the Ox in the comfort of home this year. Executive Chefs Yogi and Jarrod Khoo have rustled up generous servings of Roasted Pork Belly, Red Fermented Beancurd (Nam Yue) Pork Ribs, Whole Roast Duck, BBQ Pork Belly (Char Siu) and Pork Knuckle for the Prosperity Family Platter (RM280 nett, 4-5 persons and RM499 nett, serves 8-10 persons). 

We had a field day digging into the meaty plethora: the assortment left no room for complaints, the riotous flavours satisfied our familial spirits. The proverbial generation gap was seamlessly bridged as everyone picked their preferred cuts.

A treasure trove of accompaniments complemented the meats too. We found crispy dices of pork lard, streaky bacon, baked potatoes, pineapple wedges, broccoli florets, baby carrots, shitake mushrooms and Yorkshire pudding. Sauces to enhance the entire ensemble include roasted brown gravy, apple puree and a spicy sambal sauce.

The Prosperity Menu, available for takeaways and deliveries also features Roasted Suckling Pig (RM370 for ½ pig@2.5-3kg, best for 5 - 6 pax and RM525 for a whole pig @5-6kg, best for 8 - 10 pax) with seasonal baked vegetables, drenched in roasted gravy and sauces to add a ritzy twist to the traditional festive toss.

Timeless classics from the à la carte menu to tempt you range from Crispy Pork Rolls, Baked Salmon Fillet, Crispy Pork Belly, BBQ Pork Belly (Char Siu), and Nam Yu Pork Ribs to heavenly Grilled Mix Seafood Platter comprising tiger prawns, squids, green mussels, slipper lobster and seabass.

Early birds who place their bookings between 21 and 31 January 2021 will enjoy a 10% discount on the total order. Any Prosperity platter order will come with 5 complimentary bottles of Heineken 0.0 too. 

The sumptuous Chinese ‘Niu’ Year food affairs from Rockafellers Kitchen + Bar are available from 3^rd February 2021 for takeaways and deliveries, while stocks last.

·       Pre-orders available from 1^st February until 28^th February 2021

·       A minimum 3 days advance notice is required for orders placed on your preferred date

·       A 50% non-refundable deposit should be paid upon placement of orders

·       Free delivery within a 15km radius 

For bookings and enquiries at Rockafellers, kindly contact:

-        Chef Yogi: +60 10 221 7302

-        Rishen: +60 16 963 2929

-        Sara: +60 12 250 7726

AFTERNOON TEA APPEAL AT PALM COURT, E&O HOTEL PENANG

Tea time at the new Palm Court of Eastern & Oriental Hotel (E&O) Penang harks back to the halcyon days when well-heeled ladies, lovey-dovey couples and even an immaculately garbed gentleman or two gather for a cuppa and light refreshments prior to dinner.

Named after the legendary Palm Court Bar that used to operate below the echo dome in the lobby during the Sarkies Brothers’ era, the new Palm Court retains its charming old world ambience: overstuffed sofa lounges, wingback chairs, ottomans and coffee tables intersperse with starched white tableclothed tables make it a welcoming haven to escape the tropical weather.

 

In the old days, bachelors, planters, traders and sailors converge at the Palm Court for their glass of stengah (equal measures of whisky and soda water, served over ice), today it's business and leisure travellers, close girlfriends and small families who are drawn to the resto's a la carte assortment of Indian and Malay inspired dishes, Chinese noodles and casual international favourites for lunch or dinner.

The Afternoon Tea (RM88 nett per person) is a favourite mainstay here, featuring triple-tier stands of finger sandwiches and dainty pastries. For a touch of luxe, the Champagne English Afternoon Tea is RM168 nett per person inclusive of 1 glass of champagne. 

Out of the 13 varieties of tea, we selected Orange Passionfruit, Japanese Sencha and Organic Earl Grey to accompany our selection of savoury and sweet temptations.

From the appealing assortment of sandwiches presented, it was obvious much thought has gone into the whole repertoire. Upping the ante on the plain ol’ cucumber sandwich, the Palm Court team proffered Cucumber, Dill and Cream Cheese Pullman Sandwich, Smoked Salmon Tartare Wholemeal Finger Sandwich, Marinated Tuna Flake Sandwich, Crab Meat Slaw Sandwich, Corn Fed Chicken Ragout Gougères (cheese choux pastry), Truffle Scented Egg on Poppy Seed Butter Bun, and Organic Spinach Quiche to set the ball rolling.

Being waited on hand and foot, luxuriating in the hallowed setting made the experience thoroughly enjoyable. After the on-point savoury appetite pleasers, we made short work of the Raisin and Plain Scones with clotted cream, house-made strawberry jam and for a touch of the tropics, pineapple jam.

By the time we were ready to hit on the Red Velvet, Opera Cake and Fruit Cake, we had struggled a little. There were still Fruit Tartlets and Millefeuille to contend with but alas, it was a lost cause as having downed copious cups of our tea, we were hard pressed to make short work of everything. Overall, it was an exceptional afternoon to remember.

Note: Review conducted prior to Malaysia's Conditional Movement Control Order (CMCO). The English Afternoon Tea is now available every Saturday & Sunday from 3pm to 5pm at Palm Court, E & O Hotel Penang.  Limited seats available; to reserve click: http://bit.ly/PalmCourtBooking