EAT, DRINK & PARTY AT SPG BY BIJAN

How about a Stinkini to shake up and stir the sedate KL cocktail and food pairing scene? The SPG by Bijan team has picked up the mixology gauntlet and boldly infused our pickled petai (stinkbeans) with martini and dry vermouth to wet the brave soul’s whistle. A tipple to knock your socks off and just the drink to introduce your foreign friends to, in time for Visit Malaysia Year 2020.

 

 

Inspired by the (in)famous Sarong Party Girl (SPG) – Malaysian and Singaporean lasses who prefer to date and nab an expat partner/husband – SPG by Bijan is a literal take on their soirées or sarong parties. Evocative of a playful love child, the bar cum restaurant exudes new-age creativity, marrying typical Malaysian elements and ingredients with regional Indonesian, Chinese and Indian influences.

 

 

Located in a bungalow adjacent to Bijan, SPG flaunts vibrant, alluring walls of peacock blue, fuchsia and green, accentuated with retro vent blocks, and Insta-worthy floral batik murals.

 

 

The shaded terrace lounge beckons invitingly with an eclectic mix of rattan and cane, modern and esoteric furniture in lush jewel tones. Complementing it is an ornate Peranakan tiled bar. A private room with similarly articulated décor and elegant setting for more exclusive dining and celebratory affairs is available.

 

Aside from the Stinkini, a plethora of inventive Asian-inspired signature cocktails such as Yellow Fever (gin, turmeric, honey and tonic water), Hit the Cocojito (white rum, lime, coconut water and mint) and Asam Pedas (tequila, triple sec and tamarind juice) is designed to match SPG’s creative cornucopia of bite-size snacks and hot-off-the-grill servings.

 

A fab example of the bodacious and tongue-in-cheek eats with flirty twists here is the Basic SPG set comprising Ah Ran Sini (Italian arancini transformed into deep-fried rice balls bearing our iconic nasi lemak flavours), Pais Barramundi (grilled barramundi parcel infused with turmeric, coconut, and Malaysian spices then wrapped in edible banana ‘leather’) and Grilled Calamari with Sambal Belacan.

 

 

 

Show-stoppers like Jackfruit Rendang Bao (young jackfruit cooked rendang-style, pulled and piled onto toasted mantou buns), Lidah & Sambal (succulent braised and seared ox tongue served with sambal hitam) and Roti Jala Tiffin (a triple tier tiffin of lacy pancakes with kaffir lime chicken curry, fish floss and anchovy sambal) roused effusive praises during the preview. We were simply bowled over by the sheer ingenuity of the different items; how such familiar and cherished eats can be dialled up to more sophisticated, cosmopolitan levels.

 

The mixology team hasn’t overlook the mocktail aspect either. Non-alcoholic drinkers can raise a glass to Bluepea Tonic – a concoction of honey and lemon topped with blue peaflower syrup and Kedondong Kampung – a salty, sour and tangy blend of umbra, calamansi and sour plum.

 

SPG’s house-curated sambals: Sambal Hitam (black), Sambal Hijau (green), and Sambal Merah (red) are pivotal in amping up the sizzling appeal of its from-the-grill fare. Whether it’s Angus Oyster Blade, Lamb Loin, or Satay (Chicken and Beef), we highly recommend them as they’re cooked to order and absolutely scrumptious.

 

 

Equally notable are the ginger-soy sauce marinated Chicken Kicap Skewers and Duck Skewers (marinated duck leg meat grilled then served with green sambal). Meaty and superbly suffused with aromatic spices, they taste somewhat different from satay but no less sublime.  

 

For a healthy spin, we suggest the exquisite Pan-seared Black Pomfret, served with a zingy coconut and galangal sauce. It’s a pairing made in gastronomic heaven with Sekinchan – tri-colour rice and quinoa with pulled chicken, Asian pesto, rice crackers, and crispy chicken skin.

 

The dessert department shines the spotlight on Pulut Mango Cake, a light confection of chilled mango mousse and coconut glutinous rice on a buttery biscuit base, topped with dices of fresh mangoes that promises satisfaction minus the calorie overload.

Chef Raziz's the man behind those raveworthy culinary inspirations 

Alternatively, go Bananas Over Bananas. A bonanza of banana components encompassing housemade banana ice cream and smoky caramelised bananas in a dehydrated banana cone to leave you ‘peeling’ good.

 

For reservations, please call SPG by Bijan, tel: 03 2022 3575. Address: No.3A Jalan Ceylon, Kuala Lumpur. Business hours: Open daily from 12 noon till 12 midnight. 

ONE WEIL OF A WINE, DINE & PARTY TIME IN IPOH (Part 2)

Yum cha sessions, indulgent buffets, afternoon tea treats and romantic dining rendezvous. Since WEIL Hotel opened, the various Food & Beverage outlets on-premise have emerged as popular go-to outposts among Ipoh-ites to indulge in their culinary cravings.

The proverbial proof of the said pudding is definitely in all the eating...and drinking that went on during our recent staycation as we gamely devoured everything served by the Weil Hotel team.

Bountiful Buffets at Tiffin

Buffet breakfast, lunch and dinner take pride of place at this all-day dining restaurant. The selection is ample enough to satisfy diners of all ages, with a decent selection that straddles Malaysian, Asian and Continental fare.

Keep your eyes peeled for local favourites such as Ipoh white coffee, fruit rojak, and pomelo salad (another famed produce of the city) amongst the veritable spread of tempting specialities laid out.

On Sunday-Thursday, the Fish Market theme buffet (RM56 per adult) reels in seafood lovers for dinner. Expect poached and chilled prawns, mussels, scallops, and flower crabs, alongside grilled seafood and cooked to order dishes.

Offerings at the buffet spread are cooked in small portions and replenished frequently. Hence the overall taste and variety are up to par, in keeping with the Hotel’s quality standards.

Tea-rific Dim Sum Treats from Yuk Sou Hin

"Yum cha" or drinking tea is a popular euphemism for Ipoh’s long-standing sociable ritual where family and friends gather to enjoy copious amount of Chinese tea over servings of freshly made dim sum.

 

Chef Allan Tse proves a dab hand at churning out a plethora of dainty pork-free savoury and sweet morsels to satisfy the tastebuds. Recommended specialities worth sampling include Steamed Siew Mai with Crab Roe (RM11), Chicken Xiao Long Bao (RM10), Steamed Cod Deluxe Dumplings (RM12) and Crab Meat Dumplings (RM12) among others.

 

Distinctive baked and fried options range from Deep-fried Chives & Prawn Dumplings (RM10), Signature Baked BBQ Honey Glazed Chicken Buns (RM12) and Fried Turnip Cake (RM7).

Much vaunted house specialities such as Signature Roast Duck (RM45 half duck) – scrumptiously tender with subtle smoky lychee wood aroma and palate-pleasing Fried Mian Xian (RM37) also got resounding thumbs up from us. Should you wish to wrap things up on a delicately sweet note, some chilled Avocado Puree (RM12 per bowl) won’t go remiss.

Dim Sum is served at Yuk Sou Hin Mon-Sat 1030am-230pm, Sun & public holidays 8am-230pm. The restaurant opens for dinner nightly from 6pm-10pm.

Tipples at Tea Lounge

 

Welcome drinks for hotel guests are served in this serene haven one floor above the lobby. Furnished with cushy armchairs and comfy settees in muted gray and dusky blue, lit by strategically placed modern geometric lights, and linear stone and wood trims, Tea Lounge is also the place to go for tête-à-tête over afternoon tea.

 

Sunset Rendezvous at The Deck

For a glimpse of Ipoh’s sunset spectacle, head on up to The Deck – WEIL Hotel's rooftop gastropub. Its red brick and wood-clad mod-vintage interior evoke a comfy, laidback atmosphere with huge picture windows looking out to an expansive faux lawn and pool deck.

 

Wet your whistle with a Virgin Mojito (RM20) as you peruse the contemporary Euro-slanted menu selection. Conceived to jazz up sultry nights for dating couples, foodies or anyone yearning for some sophisticated fare in Ipoh, popular meal openers here straddle the likes of Prawn Cocktail (RM25) and Cream of Asparagus (RM15).

While the classic appetiser passed muster, the creamy soup du jour hit the spot with its on-point lushness. Hot on its heels came Pasta Vongole (RM28), a decent crowd-pleaser that was rather tasty but seemingly a tad underwhelming after that excellent broth.

 

Dessert treats to indulge in veer between Mango Cheesecake and Chocolate Lava Cake (RM15). Luscious yet mercifully low-key in sugar quotient, these option should amply satisfy one's sweet tooth.

Throughout July, different guest DJs will hit The Deck to spin current hits and mixes on Saturday nights from 9pm onwards. So on your next sojourn to Ipoh, be sure to paint the town red at this hot spot.

For reservations and more information, call tel: +6 05 - 2082 228. WEIL HOTEL IPOH is located at 292, Jalan Sultan Idris Shah, Ipoh, Perak, Malaysia.