MAKAN MAKAN MALAYSIA AT THE ORIENTAL GROUP OF RESTAURANTS

Paying homage to Malaysia’s treasured ingredients, regional specialities and enduring food heritage, The Oriental Group of Restaurants turns the spotlight on some of Malaysia’s finest produce for its Makan Makan Malaysia: Chapter 1 Grand Dinner series.

 

Scheduled from 17 to 28 August, the special showcase of locally sourced ingredients is adroitly interpreted through the restaurant group’s refined lens of contemporary Chinese cuisine.

An enticing trio of appetisers inspired by flavours from across Peninsular Malaysia leads the way with Smoky Iberico Pork Neck Satay, the chefs’ elevated interpretation of Kajang’s iconic satay.

Succulently tender Spanish Iberico pork neck, marinated in an aromatic blend of spices, is skewered and chargrilled to lightly smoky perfection. It tastes even better with the chunky, rich and perfectly balanced peanut sauce.

Another standout is the Crispy Muar Seafood Otak-otak Roll, where Muar’s celebrated seafood otak-otak takes centre stage. Wrapped in an impossibly light, crisp pastry, every bite seduces our palate with fragrant spice nuances, delicate seafood sweetness and irresistible crunch.

Simple yet surprisingly addictive, the Fire-roasted Cameron Highlands Sweet Corn emphasises the natural sweetness of premium highland corn. Lightly charred then dusted with sesame seeds, chilli flakes and aromatic spices, the juicy corn “ribs” prove addictive.

A refreshing contrast follows with Forest-picked Paku-Pakis Salad with Traditional Dressing. Harvested from our lush rainforests, the crisp fiddlehead ferns are tossed in a refreshing dressing and complemented by crispy cuttlefish, resulting in a wonderfully textured salad that cleanses the palate without sacrificing flavour.

Sarawak’s famed white pepper lends its unmistakable warmth to the Double-boiled Sarawak White Pepper Shark’s Fin in Cameron Highlands White Radish Soup. 

Simmered for eight hours, the exceptionally comforting and gently peppery broth yields generous chunks of Cameron Highlands white radish, shark’s fin and pieces of fresh local pork stomach. A restorative soup that lingers long after the final spoonful.

From the rivers of Tanjung Tualang in Perak comes one of Malaysia’s most prized delicacies – fresh water prawns. The Large Tanjung Tualang Fresh Water Prawns with Chef’s Special Sauce features the magnificent crustaceans sautéed in The Oriental Group’s premium 18-month first-draw light soy sauce and a restrained blend of seasonings. The dark, sticky sauce enhances the prawns’ inherent sweetness instead of overwhelming it.

Steamed Pantai Remis Pomfret, Qilin Style ensures prized pomfret catches from the Perak coast remains front and centre. The fish is expertly deboned and sliced before it’s paired with celtuce, Yunnan ham and abalone slices.

Steamed in the chef’s signature sauce, the fish remains silky smooth and delicately sweet. For added textural contrast, the fish bones are deep-fried until delightfully crisp, ensuring nothing goes to waste.

Marinated in a proprietary blend of more than 20 spices and aromatic curry powder before being charcoal roasted, the Signature Nanyang Curry Roasted Suckling Pig emerges with crackling-crisp skin and juicy meat. The distinctive Malaysian curry seasoning lends the classic roast an unexpected yet agreeable twist.

Comfort arrives in the form of Local Organic Free-range Chicken with Ipoh Beansprouts & Melaka Rice Ball. Tender poached organic chicken is served alongside Ipoh’s famously crunchy beansprouts and hand-shaped Melaka-style chicken rice balls.

Unpretentious yet immensely satisfying, the dish pays homage to one of Malaysia’s most beloved culinary traditions while reminding diners true classics never go out of style.

No Malaysian culinary celebration would be complete without Musang King durian. Silky and luscious with a texture reminiscent of panna cotta, the luxuriously smooth Musang King Durian Pudding allows the King of Fruit’s unmistakable richness to shine.

The finale, aptly named Happiness Forever, offers a contemporary interpretation of a classic Nanyang dessert. Beneath its translucent sago pearl-studded exterior lies a delicately soft, mochi-like purple sweet potato layer. At its heart is a winsome filling of gently caramelised gula Melaka and fragrant stir-fried grated coconut, delivering a sweetly befitting conclusion to the meal.

Priced at RM2,600++ per table of 10 persons, the Makan Makan Malaysia: Chapter 1 Grand Dinner will be available at selected outlets of The Oriental Group of Restaurants throughout the promotional period.

More than simply a banquet, this thoughtfully curated menu is a tribute to Malaysia’s rich bounty of local produce and distinctive flavours in a celebration that’s proudly local and unmistakably refined.

For more information and reservations on the Makan Makan Malaysia Grand Dinner series, visit The Oriental Group of Restaurants website: https://www.orientalrestaurants.com.my/home
 

NORWEGIAN SEAFOOD GALA HITS 25TH YEAR MILESTONE

This year’s Norwegian Seafood Gala Dinner has to be one of the most anticipated annual social events in Kuala Lumpur. It's the 25^th year the gala has been held; a significant milestone celebrating the 50^th year of bilateral relations between Norway and Malaysia.

Hosted by Her Excellency Gunn Jorid Roset, Norway’s Ambassador to Malaysia, the exclusive gala saw newly minted Minister of Foreign Affairs Dato’ Saifuddin Abdullah as the guest-of-honour.

As expected, Norwegian master chef and the King of Salmon in Asia, Frank Naesheim and his professional team from Norway, Malaysia and Singapore rose to the occasion. Guest chefs: Geir Skeie (pix above), Kenneth Loke, Markus Dybwad and Anderson Ho pulled out the stops, conjuring their signature dishes fresh and hot on the spot that evening.

For uninitiated, the Norwegian Seafood Gala is an incomparable showcase of air-flown fresh seafood from Norway: salmon, trout, cod, cold water shrimps, prawns, scallops, langoustines, mackerel, haddock, halibut, monkfish, king crabs and assorted fish roe among others. The extravagant buffet spread unfailingly sent us seafood lovers into a tizzy; a spectacular spread straddling Norwegian, Japanese, Chinese, Malay, Indian and Thai cooking styles.

My absolute fave and the most Instagrammable speciality is undoubtedly the Norwegian Coldwater Shrimp ‘Tower’. Meticulously piled high into a precise dome, those dainty sweet shrimps are to-die-for and hardly need any condiment or sauce to savour.

Coming in a close second is the luxurious King Crab Sandwich with Tomatoes & Avocado, a chilled culinary masterpiece boasting delicious chunks of king crab meat layered between juicy tomatoes, tender asparagus and buttery avocado. Bocuse d’Or 2009 winner and founder of Norway’s hip Pink Fish fast food brand, Chef Geir Skeie scored with his Raw Salmon Salad ‘Pink Fish’ with Apple & Fennel.

At the live cooking stations, Chef Anderson Ho pulled in the crowd with scrumptious morsels of Norwegian King Crab with Granny Smith Apple and Basil Sorbet. We also went ga-ga over Chef Kenneth Loke’s Slow-cooked Norwegian Fjord Trout & Roe with Cep Brown Butter, Crispy Bulgur, Capers & Pickled Cucumber and Seared Langoustines with Hay-infused Coconut Milk, Turmeric Tapioca Puffs & Pandan Oil.

Not to be outdone, Chef Markus Dybwad proffered an outstanding Varanger King Crab with Red Cabbage, Chipotle Mayo & Pickled Jalapeno alongside delicate servings of Sterling White Halibut with Cucumber, Black Olives, Feta and Basil Leaf. Little dishes of Norwegian Mackerel Escabeche with Anchovies Cream completed his signature trinity.

Beautifully arranged cold platters, salads and appetisers featuring smoked, marinated and cured fish beckoned from the impressive line-up. I made a beeline for familiar faves like Marinated Herring with Asian Salsa; Seared Pepper Salmon Nicoise with Quail Eggs, Potatoes & Green Beans; Norwegian Shrimp Salad with Egg & Avocado and Dill Herring with Pickled Carrot & Pumpkin among others.

The surfeit of sumptuous seafood included Cooked King Crab Legs on Ice, Hot Smoked Salmon with Gochujang, Smoked Haddock with Fennel & Onion Slaw with Citrus Plum Sauce, bowls of shiny Black & Red Lumpfish Roe as well as Salmon Roe — best eaten atop mini blinis touched with sour cream, chopped chives, egg and shallot.

More seafood temptations rendered in different Asian guises helped to warm our tummies. Everyone were spoiled for choice as the indulgent selection highlighted unmatched catches of monkfish, halibut, wolf fish, salmon and trout in addition to lobsters, king crab legs and langoustines; all deftly prepared with a bewildering array of sauces, Asian spices and herbs, and techniques: poached, steamed, baked or fried.

Kudos to Chef Frank Naesheim and his capable guest chefs: Geir Skeie, Markus Dybwad (formerly a sous chef at Heston Blumenthal’s 3 Michelin starred Fat Duck and now a consultant chef at Snorre Food), Kenneth Loke (bronze medallist of Bocuse d’Or Asia Pacific 2014) and Anderson Ho (chef advisor & mentor to Singapore’s National Culinary Team) who proved their culinary prowess. The supporting Mandarin Oriental KL team also deserved applause for their efforts.

How we managed to fit in dessert after that bonanza of a feast is anyone’s guess. I sampled the Traditional Ring Cake, Cream Puffs, Cardamom Coffee Cake, Princess Cake and Sitronfromasi Troll Cream to wrap up the memorable dinner on a sweet note.

Heartiest congratulations to Jon Erik Stenslid, Director, Southeast Asia, Norwegian Seafood Council who won the Malaysia-Norway Business Council’s Special Recognition Award. His tireless efforts in creating greater awareness of Norwegian salmon and seafood have resulted in soaring sales and rising market demand.

A special note of heartfelt appreciation to the Royal Norwegian Embassy for the invitation to the Norwegian Seafood Gala Dinner.