SAJIAN ISTIMEWA AT SHANGRI-LA KUALA LUMPUR

Five chefs proffering five distinct specialities are front and centre at this year’s buka puasa dinner at Lemon Garden, Shangri-La Kuala Lumpur. Showcasing regional culinary delights and an outdoor bazaar with warung (stall) stations, the breaking of fast ritual promises to be a vibrant affair.

 

Leading the charge is Chef Muhammad Safril Abdur Rahman whose Kambing Bakar Meletup will be one of the key drawcards. 

Marinated for 24 hours with fragrant spices for that explosion of flavours (hence the term meletup), the roast lamb is finished with turmeric and coconut gravy. Savour the tender slices with biryani rice for an incomparable treat.

 

From down south comes Laksa Johor by Chef Rasyafiq Sabri. Once enjoyed only by royalty, this noodle dish uses spaghetti in place of local yellow noodles smothered in a deliciously thick mackerel-based gravy.

Topped with shredded cucumber, fresh herbs and sambal belacan, we couldn’t get enough of the punchy and savoury gravy with the spaghetti soaking up the rich, hearty flavours.

 

Another compelling must try dish is Rendang Tok Daging Tulang Rusuk by Perak-born Chef Nahar Shabuddin Ahmad. A multitude of ground spices simmered in coconut milk and toasted grated coconut ensures the meaty beef short ribs fully imbued with sublime spicy-creamy accents. We recommend pairing the rendang with chunks of ketupat palas or lemang for early pre-Raya vibes.

I was stoked to find Ikan Patin Masak Tempoyak by Chef Muhammad Hafiz Hassan. This Pahang speciality consisting of silver catfish cooked in fermented durian gravy with spices and coconut milk is not for the faint-hearted. 

If you are partial to tempoyak then this dish of firm yet tender chunks of catfish immersed in a tasty gravy with uniquely tangy and rounded sweetness will entice you back for repeat helpings.  

 

Completing the fab five line-up is Chef Fazriza Che Zainuldin’s Penang recipe of Kuih Bakar Dangai Gula Melaka. A rare, almost extinct family secret, the little oblong pieces of baked glutinous rice flour with coconut hit the spot instantly. Crispy outside yielding to soft chewy inside, the mild caramel sweetness of palm sugar makes it a winsome dessert.

 

The expansive spread also proffers a myriad of cherished Malay options such as Nasi Dagang and Nasi Kerabu, Murtabak, Roti Jala, Gulai Ayam Kampung, Manok Pansuh, Kerabu Labu, Kerabu Udang Kara Jantung Pisang and Fruit Rojak.

 

A lavish Seafood Bar with lobsters, prawns, mussels, crabs and scallops along with sashimi slices, made-to-order maki rolls, Italian pasta and pizza, Indian curries and tandoori offerings, duck confit, French cheeses, and Shangri-La’s wellness delicacies bring international appeal to the dinner affair.

Finish on a sweet high with towers of Dates, Macarons and Cream Puffs. In addition, sample tempting Kek Batik, Kek Ondeh-ondeh, Berry Pie, Kunafa, Malay Kuih, Ice Cream, Mini Entremets, Chocolate Fountain with skewers of fruits and marshmallows, and Pineapple Cake too.

Early bird bookings made until 9 March will be entitled to 15% off Lemon Garden’s Sajian Istimewa Dinner Buffet. Price: RM260 per person (Mon-Thurs, 7pm-10pm) and RM308 per person (Fri-Sun, 7pm-10pm).

For reservations, call Shangri-La’s Restaurant Reservations Centre at tel: 03-2786 2378 or email: dining.KL@shangri-la.com

GET SET FOR CHINESE NEW YEAR AT EQ

It was love at first bite the minute we savoured the Apple Wood Smoked Chicken Roulade with Barbecue Sauce. Served with Mashed Potato and Mixed Mesclun Lettuce, the show-stealer is one of Golden Phoenix’s Chinese New Year (CNY) menu specialities.

Light barbecue sauce enhanced the smoky-briny chicken roll whilst creamy potato mash and toasted sesame dressing laced mixed mesclun lettuce salad lent a refreshing spin to the dish.

The first salvo opened with a 10-head Abalone Yee Sang to herald a boisterous start for the impending Snake Year. Yee sang choices at EQ this year range from Norwegian salmon and jellyfish to advance orders of fresh Canadian geoduck and Austrian lobster. Portions start from RM128 for a small serving (4-6 persons), to RM668 for a large portion (6-10 persons).

 

Drawing from its 50-year-old culinary heritage, Golden Phoenix returns annually for Chinese New Year as a pop-up, serving familiar classics as well as debuting new dishes for the Year of the Snake.

 

Soul-satisfying umami flavours from Double Boiled Chicken Soup with Matsutake Mushroom and Fish Maw warmed our hearts and tummies with every sip. We relished the assorted ingredients’ contrasting textures and their warm, rustic depths.

Hot on its heels came Steamed Tiger Grouper with Cordycep Flowers and Red Dates. The fish’s fine flesh flaunted on-point doneness; its subtle sweetness dialled up by plump red dates with earthy cordyceps flowers providing textural variation.

More of the appetising dark soya sauce would have ensured the Fried Tiger Prawns with Dark Soya Sauce leave a more robust impact. Luckily that element can easily be adjusted.

 

Little ‘money bags’ – fried tofu skin pouches filled with diced water chestnuts, carrots and seafood – amped up the festive speciality of Braised Sea Cucumber with Dried Oysters and Sea Moss. The smooth, translucent sea moss-laden sauce sheathing the sea cucumber’s slippery supple texture was notable. Hints of the ocean emerged as we sampled the dried oysters.

Instead of melding seamlessly, the subsequent Braised Seafood with Noodles in Crab Meat Sauce tasted disparate. Also, the noodle strands appeared disconcertingly short and dry, making this particular offering underwhelming.

Things went swimmingly well with the fish-shaped Golden Phoenix Rice Cake. Accompanied by a delicate Baked Peony Lotus Seed Paste Pastry and a bowl of winsome Chilled White Peach with White Fungus and Red Dates, these dessert treats drew rave reviews.

The Hong Kong-style rice cake had some crushed peanuts and desiccated coconut to dial up its taste. Top marks for the paper-thin layers of lotus seed paste pastry too.

 

Golden Phoenix’s celebratory set menus will be available for the Reunion meal. The Happy Reunion menu is priced at RM288+ per person, Prosperous Atmosphere menu at RM388+ per person, Wealth Treasures menu at RM488+ per person, and Great Prosperity menu priced at RM688+ per person. A vegetarian menu, priced at RM188+ per person, is also available.

For more information, contact EQ Kuala Lumpur via https://www.eqkualalumpur.equatorial.com/chinese-new-year/