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
 

CONTEMPORARY JAPANESE EATS AT CALIA

Inspired by the original concept that made waves in Melbourne, Calia has carved out a niche for itself as a modern and stylish Japanese dining spot where good food meets laid-back café vibes.

The casual space is bright with splashes of green and large picture windows looking out towards the bustling city skyline. It draws a steady crowd for its sushi bowls, comforting ramen and inventive beverages.

Creativity rules the drinks list featuring vibrantly colourful and winsome tasting tipples. The creamy sweet Taro Strawberry Latte (RM17) channels a liquid dessert while the delightful Magic Mango Smoothie (RM23) and slightly quirky Blueberry & Sweet Potato Milkshake (RM23) go down smoothly.

 
Healthier thirst-quenchers range from bright and aromatic Lychee & Lemongrass Fruit Tea (RM18) to the toasty Hojicha Fruit Tea (RM18) with diced fruits. Cool down humid afternoons with Easy Summer (RM16) — a mix of cucumber, lime and mint or gravitate towards Matcha Strawberry (RM23) for its alluring balance of fruity sweetness and grassy bitterness.

The dangerously snackable Ko Ebi (RM18), crispy whole small prawns served with yuzu mayo, is a surefire crowd-pleaser and will instantly disappear once it hits the table.

 
Salads go beyond the usual side-dish territory here. Our favourite is Soft Shell Crab Salad with Avocado (RM41) consisting of fried soft shell crab chunks tossed with tosaka (multi-colour crunchy seaweed). We enjoy the artful blend of different textures, pulled together with goma (sesame) dressing.

More contemporary in spirit, the Kale Salad with Bara Bara (RM44) pairs kale with marinated raw fish cubes for added richness. Cherry tomatoes, pink peppercorns and Japanese Caesar dressing complete the eye-catching and tasty ensemble.

Rice bowls are also given prominence. A fine example is Salmon Mentaiko Don (RM46) which has grilled salmon with creamy cod roe sauce covering sushi rice; the dish’s richness enhanced by briny ikura and pickles.

Salmon Tataki Engawa Don (RM88), a sublime pairing of marinated engawa (flounder fin) with scorched salmon slices, amps up the luxe factor. Some kizami wasabi (finely chopped fresh wasabi stems and roots marinated in soy sauce) cuts through the fatty fish nicely.

Also holding its own is the rich and hearty Salmon & Avocado Don (RM48). The scrumptious offering combines fresh salmon cubes marinated in a savoury sauce placed atop sushi rice, complemented by diced creamy avocado and a silky onsen egg.

Sushi rolls lean towards generous and satisfying. The standout creation of Engawa Maki (RM48) features lightly torched flounder fin, egg, cucumber and crabstick rolled with sushi rice and a dab of yuzu mayo, while the Unagi Maki (RM43) entices with sweet-savoury rice rolled with grilled eel, truffle egg, takuan (pickled radish), cucumber and avocado. More grilled eel brushed with sweet eel sauce lends the offering a decidedly luscious finish.

Crispy soft shell crab, avocado and cucumber rolled inside seaweed-wrapped sushi rice then finished with tempura oba (battered shisho leaf) makes the Soft Shell Crab Maki (RM33) a ‘must try’ option.

Comforting with a touch of whimsy, you’d have a field day sampling the Bear Garden Shabu Shabu (RM68). The collagen-rich chicken broth presented as a cute bear-shaped block comes surrounded by assorted vegetables and Japanese meatballs. Chicken slices (+RM10), tiger prawns (+RM15) or Wagyu beef slices (+RM38) can be added according to your preference.

                                                         
Rustic with flavourful depth, the Gyusuji Nikomi (RM38) — a mix of braised beef stomach, tendon and daikon scores for its pleasantly soulful, slightly gelatinous broth.

 
Noodle lovers have several notable options to explore. Food snobs may find instant affinity with Uni Truffle Inaniwa Don (RM126) which has delicate hand-stretched udon slicked with truffle oil, crowned with sea urchin and ikura.

Flavour fiends will discover Ebi Ramen (RM56) – a Japanese take on prawn noodles with sizeable freshwater prawns and springy ramen in a deeply flavoured shrimp broth worth diving into.

Another distinctive choice is Charcoal Truffle Collagen Ramen (RM38); a tempting partnership of sous vide chicken and striking black noodles in a collagen-rich chicken soup.

Those craving meat can opt for the Aussie Full Blood Wagyu Sirloin MB8-9 (RM288), served with yuzu-laced potato salad and garden greens and nuts.

In keeping with the Japanese theme, crowd-pleasers such as Matcha Lava Cake (RM33) and Warabi Mochi (RM28) are highlighted. The former hides a molten green tea centre beneath a spongy chocolate cake crowned with matcha ice cream whilst the latter proffers a more traditional approach with soft, jelly-like cubes dusted in roasted soybean powder and drizzled with dark sugar syrup.

The Black Sesame Burnt Cheesecake (RM21) brings nutty depth to the Basque-style favourite. As a refreshing finale, Yokan Anmitsu (RM28) comprising red bean jelly, agar-agar, red bean mash, seasonal fruits and matcha ice cream, is just ideal to cap off your visit on a lightly sweet note.

All in, Calia balances Japanese flavours with modern café sensibilities. Whether it’s for a quick bite, a stopover for dessert, or simply a friendly catch-up over drinks, Calia has found great resonance with the young and hip crowd as well as seasoned food lovers.

For reservations at Calia Pavilion KL, visit this link: https://inline.app/booking/calia. Address: Lot 6.11, Level 6, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur