Showing posts with label fried. Show all posts
Showing posts with label fried. Show all posts

Monday, March 04, 2024

BREAK FAST WITH SAJIAN SENJA AT HYATT PLACE

 


Siakap Sayap and Kway Teow Bulan Purnama are two ‘must try’ dishes when you break fast at Hyatt Place Bukit Jalil this year. Available from 14 March to 5 April, the Sajian Senja buffet (6.30pm to 9.30pm) spread is a first for the international brand name hotel catering for buka puasa at the Bukit Jalil area.

According to Bennett Peter, General Manager of Hyatt Place, “the culinary team comprising experienced and young chefs work together in true Muhibbah spirit to prepare the inaugural buka puasa buffet in our beautiful Wira Ballroom. The older chefs rely on their experience whilst the young ones draw inspiration from their mothers’ recipes, to showcase the different dishes served.”
 
Head of Culinary Lee Yew Ken and his kitchen brigade comprising Chef Muhamad Taufiq and Chef Muhammad Afiq will prepare signature specialities like Kway Teow Bulan Purnama, with the golden egg yolk on top resembling a full moon. After sampling the fried flat rice noodles with whole fried egg, we found it deliciously flavourful with a nice smoky char.
Another must try dish is Siakap Sayap or seabass fin curry, blending Malay and Indian culinary influences. The aromatic curry had cumin, garam marsala and other Indian spices in it; making it more piquant and flavoursome. Fleshy parts of the seabass fin and collar are cooked with potatoes and mushroom, yielding an appetising, multi-textural curry.
Notable temptations from the 9 cooking stations and buffet include a most delectable Ayam Percik, sizzling Satay, creamy and well-spiced Lamb Shank Kurma, aromatic Biryani with Roast Lamb Leg, tantalising Deep Fried Fish with Thai Chilli Sauce, zingy Stir-fried Beef with Turmeric and Vegetables, tasty Butter Prawns with Cereal, piquant Ayam Masak Merah and yummy Sotong Masak Kicap Hitam.
Festive feels can be savoured from Lemang and Ketupat Palas accompanied by turmeric leaf-scented Ayam and Daging Rendang, and Serunding Ayam and Daging (spiced chicken and beef floss).

Bubur Lambuk, Steamed and Deep Fried Dim Sum and Tom Yam Soup along with a selection of local Kerabu, Ulam and Sambal can be enjoyed from the line-up.

Sweet endings in the form of Ais Kacang, Malay Kuih and fresh local fruits complete the dining affair. Hot Teh and Kopi Tarik are also dispensed on request whilst a sweet dessert broth of Bubur Kacang Merah rounds off the vast selection.
EARLY BIRD OFFER
Sajian Senja is offering an early bird voucher at RM137 nett per adult in a single purchase before 6 March and can be utilised for bookings until 5 April, 2024. (Normal price is RM167 nett per adult and RM97 nett for children aged 4 – 12)
Advanced booking and payment are recommended. For reservations for Sajian Senja, call: 03 9764 9888, Whatsapp +6012 832 8863 or email: kualalumpur.place@hyatt.com

Sunday, January 07, 2024

DANISH COMFORT FOOD AT DENHYGGE

Smørrebrød
or sandwiches is popularly eaten in Denmark. Cold dishes are also prevalent according to Niels Jensen, the owner of Denhygge, a Danish restaurant.

Together with his wife Olga, Jensen takes great pride in serving traditional, home-style Danish comfort food at Denhygge. 
Hygge (pronounced hyoo-guh or hoo-ga) is the sense of comfort, cosiness and conviviality; creating a feeling of contentment and well-being within the Danish home. It’s part and parcel of the Danish lifestyle and the Jensens hope their customers will enjoy an immersive hygge experience at Denhygge.
 
After retiring from the corporate world, Jensen decided to open Denhygge with the aim of introducing Danish food to local customers here. “Sandwiches, cold dishes and pork are commonly eaten. However, we serve some hot specialities as well,” said Jensen.
 
Opened in November 2022, Denhygge boasts clean lines, austere décor within: an open-plan kitchen served as the key focal point alongside a faux fireplace with mantelpiece. A spiral staircase decked with miniature flags, rustic wood accents, and large picture windows blend cohesively to create a welcoming, homely setting.

A made-to-order artisanal nuts and seed-laden dark rye bread forms the basis for their range of sandwiches. Accentuated with a mildly sweet and aromatic curry spiced mayo, sliced red onion and crispy pork lard, the Marinated Herring on Rye Bread with Egg (regular RM26, large RM32) won instant approval with its tantalizingly tart-tangy-briny-sweet accents.
 
The Roast Beef on Rye Bread (regular RM24, large RM30) also proved on-point. We gave two thumbs up to the tender, blush-pink slices of roast beef topped with creamy remoulade, zingy horseradish and fried onion.

Delectable sliced pork belly seasoned with spices played a leading role in the delicious Rullepølse (regular RM22, large RM28); layered atop rye bread with onion and diced aspic. Those diminutive dices of savoury meat jelly packed sublime, full-bodied flavour thanks to it being a solidified reduction of pork jus and browned onion.
 
Equally notable was the Pork Liver Pate (regular RM20, large RM25) sandwich. Lending textural contrasts to it were pickled cucumber and crisp-fried bacon pieces; the flavoursome combination balanced out the paté’s indulgent richness.
 
Jensen also offered his fish cakes and cubes of pork in aspic to sample. The Danish version of fish cakes incorporates potato mash in it, rendering its texture softer compared to local one which is springier.
As for the pork cubes, they were brimming with rich meaty flavours. Unsurprisingly to be honest as Jensen had devoted hours of preparation into its making.
Hot dishes are offered and changed often in the Jensens’ attempt to cater to local patrons. During our visit, the week’s speciality of Stegt flæsk or Danish-style Fried Pork Belly (RM55) could have been a stand-in for local roast pork. Served with boiled potatoes and creamy parsley sauce, the customary Danish Christmas dish was rather delectable albeit texture-wise, we found it harder and drier.

Danish dessert tends to be simple as underscored by the Danish-style Apple Pie (RM18). The apple compote used a mixture of red and green apples for the pie filling’s requisite sweet-sour taste profile. Served with crushed macaroons (almond flour cookies), red currant jelly and lightly sweetened and vanilla-accented whipped cream, the light dessert was a nice option to conclude our maiden visit to Denhygge.

For reservations at DENHYGGE DANISH RESTAURANT, call mobile no: 012-824 0020. Address: F13, Empire Damansara Perdana, Petaling Jaya, Selangor. Business hours: Mon-Sat 10 am to 10 pm (last order 9 pm), closed on Sundays.

 

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