BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur

 

CAJUN-CREOLE INSPIRATIONS FUEL FATFIRE

 

The Three Witches of Mardi Gras were immortalised on a striking mural within FatFire, an all-American diner at LaLaport Bukit Bintang City Centre.

Also featured in that expansive wall art are mystical fire butterflies and gecko motifs to symbolise the restaurant's transformative adaptability.

Here, the word "fat" in the restaurant name embodies feast, fun, and fulfilment; to reflect an immersive experience to satisfy one’s stomach and soul. Fire essentially refers to the use of grill and other cooking methods.

Our hunger pangs were banished by delicious bite-size pieces of Tilapia Popcorn (RM27). Lightly coated in spiced batter, the moreish morsels were addictive when dipped in some Cajun mayo and remoulade sauce.

Marinated in Cajun spices then lightly breaded and deep-fried, the crunchy-crisp Mississippi Fried Calamari (RM32) proved equally winsome.

Fiery hot sauce coating the tender Flyin' High Buffalo Wings (RM28) left a blazing trail on our tongue. Thankfully we had three classic cocktails: Sangria (brandy, rum, red wine, and fruits), Moscow Mule (vodka, lime juice, and ginger ale) and Cosmopolitan (vodka, cranberry juice, triple sec, and lime juice) to douse the heat. Those three tipples only cost us RM70 whilst individually, each cocktail costs RM24.90 so that was a fab deal.

We went ga-ga over the palate-pleasing Prawn-tastic Tacos (RM30) which came heaped with mango salsa, diced avocados, shredded red cabbage, and spiced tiger prawns. Sides of mildly spicy slaw and guacamole added to their appeal.

Coated in piquantly spiced batter, the house special of Catfish & Chips (RM37) hit the spot too thanks to the fish’s delicately sweet texture. Apple slaw, salad, and creamy remoulade sauce provided additional textural and flavour interest to the dish.

A scrumptious, juicy grilled lamb patty with melted cheese sandwiched between a toasted burger bun left us instantly smitten by Mary’s Not So Little Lamb (RM37). Piling on the tastiness were caramelised onion, fresh lettuce, tomato, and grilled pineapple.

Rich jambalaya sauce comprising tomatoes blended with the staples of Creole cooking: onions, bell peppers, and celery bestowed tantalising flavours to FatFire Jambalicious Pasta (RM37). Extra textural interest came from chunks of tender grilled chicken, sliced sausage, and capsicum strips nestled among strands of spaghetti.

The graham cracker crust and zesty, creamy filling of the Key Lime Pie (RM18) meant it was something to write home about. Well-balanced sweetness with hints of fresh citrus, it was one of the more notable dessert I’d eaten in a while.

Dusted with icing sugar and served with chocolate sauce, the golden fried dough pillows known as New Orleans Beignets (RM18) brought the curtains down to our meal. Perfect to round off our All-American diner experience.

For reservations at FATFIRE ALL AMERICAN DINING, call tel: 012-848 4094. Address: Lot G-73, Ground Floor, Mitsui Shopping Park, LaLaport BBCC, 2, Jalan Hang Tuah, Kuala Lumpur

 

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