SAJIAN MERENTASI ZAMAN AT CURATE FOR RAMADAN

It will be a culinary trip down memory lane with Chef Dato’ Fazley Yaakob at Four Seasons Hotel Kuala Lumpur (FSHKL) come Ramadan, where the month-long Sajian Merentasi Zaman (Food Across Generations) familial feast will take place at Curate from April 13 to May 12, 2021.

FSHKL General Manager Alex Porteous (pix above, right) says “With our thoughtfully curated dining experiences and caring service, families can once again share meaningful moments and build new memories together. This year, it is time to reconnect with loved ones and cherish them.”

In line with new norm SOPs, the assisted buffet spread will highlight beloved recipes from Chef Dato’ Fazley’s childhood, cherished dishes handed down from generations, and delicacies evoking feelings of nostalgia in parents and grandparents.

FSHKL Executive Chef Junious Dickerson with Chef Dato' Fazley

According to Chef Dato’ Fazley “cooking is an act of love and healing. My grandmother was the heart of our home and her cooking brought us together. I want to create that same feeling for other families with Sajian Merentasi Zaman.”

Top of the ‘must eat’ list is Nasi Nyiru Ayam Baka Pasu (pandan-scented rice with charcoal-grilled chicken in claypot served on traditional coconut leaf woven platter; the rice platter can be complemented by your choice of assorted curries and condiments from the buffet spread). Another favourite of ours is Nasi Tumpang (cone-shape packs of flavoured rice with coconut sambal, egg and curry) which can be enjoyed on its own or perked up by the wide array of curries as shown here. 

Rare local fruits and herbs such as cermai (Malay gooseberry) and pegaga (Asiatic pennywort) also find their way into Chef Dato’ Fazley’s culinary repertoire, appearing in his speciality of Ikan Sepat Masin Masak Lemak Cili Api Buah Cermai & Pucuk Pegaga (fermented freshwater fish in turmeric cream with cermai & pegaga) to pique diners’ interest. He also urges us to sample the traditional delight of Puyuh Salai & Kulit Mangga Muda Bakar (smoked quail with grilled unripe mangoes).

A refreshing and healthy selection of local salads to whet the appetite also beckons invitingly. Tempting choices include Urap Jantung Pisang Udang Geragau, Kerabu Pucuk Paku Daging Salai, Kerabu Kulit Tembikai & Kacang Tanah Panggang, Kerabu Telur Ikan, Kerabu Udang Tomato Hijau, and Rojak Buah among others.

For bursts of heat and palate-pleasers rustled up by the Curate team, stop by for chicken, beef or crabs doused in fiery hot, creamy-rich coconut milk gravy from the Lemak Cili Api Station or try Asam Pedas Pari Bakar Telur Masin. A fearsome Tenggiri with Gremolata takes pride of place at the grill station.

 

Over at the Middle Eastern section, a whole Roast Lamb awaits atop aromatic spice-scented rice, accompanied by Beetroot Labneh, Warak Enab and Babaganoush.

Equal attention has been devoted to the beverage and dessert selection. Thirst-quenchers ranging from syrup to teh tarik and local coffee, complement the chef’s notable sweets. From the wide tableau available, our preferred finds are: Lempeng Kelapa (coconut pancakes with palm syrup), Kuih Gertas (chewy fried glutinous rice flour cakes crusted with sugar), Sira Labu (caramelised pumpkin wedges), Kelamai Buluh (little cones of fudgy glutinous rice, brown sugar and coconut milk wrapped in banana leaf), Puteri Mandi (colourful glutinous rice discs in coconut milk) and Kuih Ubi (steamed tapioca, sweet potato with condiments).

Sajian Merentasi Zaman at Curate will be available at the following prices:

April 13 to 18 and May 7 to 12

RM189 per adult; RM94.50 per child (age 6-12)

April 19 to May 6

RM228 per adult; RM109 per child (age 6-12)

For bookings or queries, call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888.

NEW MENU FEEDS ALL AT HOTEL MAYA KUALA LUMPUR

One menu integrating signature specialities from Still Waters (Japanese and Cantonese), Maya Brasserie (all-day dining) and Ramah Tamah (deli) makes it debut at Hotel Maya KL, to provide a seamless dining experience in the new normal.

 

Sharmini Morganasundram, General Manager of Hotel Maya KL said “a lot of thought has been put into this initiative, to ensure diners can enjoy their preferred cuisine at affordable prices whilst maintaining safe social distancing guidelines.”

 

The expansive selection lists Malaysian favourites, Western choices, Japanese and Chinese specialities, and even healthy vegan fare. 

 

 

Deftly prepared appetisers such as Wok-Fried Shelled Tiger Prawns with Butter, Golden Oats, Curry Leaves and Bird’s Eye Chillies (RM23), and Butter Squid with Salted Egg Yolk (RM28) hit the right note thanks to the delicacies’ airy-light batter and on-point crispiness.

We highly recommend the show-stealing Set Nasi Kerabu (RM18) – blue-tinged rice with butterfly pea flower jus accompanied by delectable fried marinated fried chicken, fish crackers, salted egg, grated coconut fish flakes and shredded raw vegetables. A marvellous ensemble of vividly robust accents and varied textural interests that will induce you to make short work of everything.

For a perennial dish that conjures up the feeling of festive revelry, nothing beats the stellar Set Nasi Tomato, Ayam Masak Merah, Jelatah, Sambal Belacan & Papadom (RM18). Again, the culinary team here pulls off the tomato rice with aplomb: the zesty-tomatoey chicken in chilli is sublime especially when augmented by the tart pickled vegetables, zingy shrimp paste sambal and crunchy papadom.

More sedate, non-spicy fare like Olive Vegetable Fried Rice with Shrimps, Fish and Golden Crispy Garlic (RM18) should go down well if you’re not partial to spices and chillies.

Tastes of the Orient take centrestage in three set menus: Ixora (RM60 nett for 2 persons), Hibiscus (RM80 nett for 2 persons) and Rafflesia (RM100 nett for 2 persons). Crowd-pleasing curtain-raisers such as Japanese Gyoza with Shrimp & Chicken and Unagi Tempura with Tobiko pave the way for heartwarming broths — my personal pick is the tantalising Braised Hot & Sour Szechuan Soup with Crabmeat, Fish Lip, Shrimps, Black Fungus, Mushroom, Szechuan Vegetable and Beancurd.

Creamy Chicken with Curry Leaves and Housemade Spicy Dried Shrimp Sauce, Deep-fried Spicy Seabass Fillet with Housemade Plum Sauce and Shredded Young Mango, and Stir-fried Sweet Beans with Celery, Carrot, Black Fungus, Lotus Root, Ginkgo Nuts and Crispy Almond Flakes are among some of the main dishes featured in the set menus. They pass muster with white or brown rice serving as the foil to partake them with.

 

Dessert to choose from range between Chilled Sea Coconut with Longan and Lemon Syrup and Double Boiled Dried Pear with Chrysanthemum, Sea Bird’s Nest, White Fungus and Dried Longan.

 

Dine-in at Hotel Maya KL on weekdays (except public holidays) from 11am to 8pm (last order 7pm). You can also bring Maya Meals Home via self pick-up or delivery: hotelmayakl.beepit.com daily from 11am to 8pm. Free delivery for minimum spend of RM60 within 5km from the hotel and RM80 within 10km radius.

For more information, contact Hotel Maya Kuala Lumpur F&B Hotline: 012-282 8187. Hotel Maya KL is located at 138 Jalan Ampang, KL.