SYOK, SELERA, TIMUR AT MOXY PUTRAJAYA’S LEPAK BAZAAR

 

Bold East Coast flavours take centrestage this Ramadan as Moxy infuses its signature playful spirit into the Hotel’s Lepak Bazaar. With headliners such as Nasi Kerabu Lemak Bakar, fluffy blue-hued rice, fragrant with herbs with trad condiments of kerisik (toasted coconut flakes), salted egg, stuffed chilli, sambal, crunchy papadum and lime, it's a match made in heaven paired with the smoky richness of Kambing Golek (East Coast style grilled lamb).

Channelling the laid-back, lively ‘lepak’ vibes of Ramadan bazaars, Moxy reimagines the bazaar experience through contemporary lens in celebration of local flavours, crowd favourites and nostalgic moments. It’s all about lepak, makan and enjoying good company after a day of fasting.

 
From 18 February to 19 March, the Syok Selera Timur Lepak Bazaar invites diners to berbuka puasa with a feast inspired by the beloved tastes of Malaysia’s East Coast, served nightly from 6.30 pm to 10.30 pm.

The concept is to reconnect diners with the soulful, comforting flavours of Kelantan, Terengganu and Pahang – East Coast states where most of Moxy’s culinary team hails from. Many of the chefs grew up roaming pasar pagi, learning family recipes from their nenek, and embarking on balik kampung drives in anticipation of savouring coconut-rich gravies and smoky charcoal grills. Hence the rotational menus capture the joy (syok), flavours (selera) and spirit of the East Coast (timur).

Start with Aneka Colek Pantai Timur, tempting East Coast street snacks such as crispy Cucur Udang (prawn fritters), chewy Keropok Lekor (fish crackers) and savoury Paru Goreng (fried beef lungs) to whet the appetite.

Move on to heartier fare by sampling comforting Sup Tulang coupled with vibrant Nasi Hujan Panas, colourful rendered rice delicately perfumed with cinnamon, star anise, cloves and nutmeg. 

Compelling East Coast classics to go with it includes Patin Tempoyak (river fish with yellow fermented durian curry), Daging Sambal Hitam Belimbing Buluh (beef in dark sambal and bilimbi), Gulai Kambing Darat (dry goatmeat curry), Sayur Lemak Putih (vegetables in coconut milk) and the fiery Gulai Ayam Kak Wok (chicken curry). Each dish captures the tastebuds with distinctly bold and deeply satisfying accents.

An array of kerabu (local herb salad) including Kerabu Maggi Sotong (instant noodle salad with squid), Kerabu Soohun (glass noodles salad), Kerabu Kaki Ayam (chicken feet salad) and Kerabu Jantung Pisang (banana flower salad) serves as a pleasant counterpoint with punches of acidity and spice.

Familiar Hari Raya favourites also make an appearance. Think Satay, Rendang Short Ribs paired with Ketupat (boiled rice in coconut leaf casings), or fragrant Lemang (glutinous rice cooked in bamboo tubes) served with aromatic Serunding (spiced beef and chicken floss).

Stalls dishing up popular bazaar fare such as Viral French Fries, made-to-order Pasta, Shawarma, Cendol Durian and Aneka Gorengan (assorted fritters) beckon invitingly. 

Sweet endings are equally enticing, with crowd-pleasers such as Goreng Pisang dan Cempedak (banana and chempedak fritters), indulgent Serawa Pulut Durian (glutinous rice with thick durian broth), colourful Kek Lapis Sarawak (colourful layered cake) and a variety of Malay kuih completing the generous Ramadan spread.

 
At Moxy’s Syok Selera Timur Lepak Bazaar, every dish is a harbinger of heritage, memories and the joy of berbuka puasa together.

 
Early bird rates from 17 – 26 Feb is RM99 nett per adult and RM49 nett per child. Regular rates will be RM148 nett per adult and RM74 per child. Marriott Bonvoy members will enjoy 10% off from 27 Feb onwards.

 
For reservations, call Moxy Putrajaya Hotel, tel: 03-832 8111.

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