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
 

KAZUMA PROFFERS CHRISTMAS BENTO AND A TOAST TO SHABU SHABU

Pristine Japanese flavours play a central role at Kazuma restaurant this festive season. On 24 and 25 December, celebrate Christmas Eve and Christmas Day with an exquisitely composed Christmas Bento (RM115 nett) for lunch or dinner.

 
Set within a multi-compartmentalised lacquer box, diners will be besotted by delicate morsels in vibrant colours; rendering well-balanced, palate-pleasing flavours.

 
Fresh, melt-in-your-mouth succulence of the Sashimi Trio of Hamachi, Salmon, and Maguro serves as the opening volley. Take your time to appreciate the precise cut of each slice before savouring the different fish’s refined nuances.

 
Punching above its weight is Kuruma Ebi Fry – a plump, sweet tiger prawn sheathed in golden and airy-light batter. Biting into that feather-weight panko coating then segueing to the crustacean’s inherent sweetness is an unforgettable sensorial experience. TBH, the speciality is delicious on its own but the accompanying sauce takes it to another tantalising dimension.
 

We love how the chef boldly infuses a whisper of bird’s eye chilli heat into his Spicy Unagi Tempura Roll. That unexpected jolt of fiery accent emanating from the lightly battered roll of smoky grilled eel cements it as a definitive trail-blazer.

 
The Grilled Snapper adheres to true-blue Japanese simplicity, giving you a choice of having the mild and flaky fish glossed over with teriyaki sauce or uplifted with the savouriness of shioyaki (salt), allowing the fish’s natural sweetness to shine.

 
Comforting and moreish, the chunks of Tori Nanban – juicy fried chicken topped with creamy Japanese tartar rounds off the curated selection for Kazuma Christmas Bento nicely.

Special Shabu Shabu Set for New Year’s Eve & 

New Year Day

 

As the year winds down and new beginnings approach, warm your spirits with a hearty, soul-comforting Japanese Shabu Shabu (RM150 nett per person) for lunch or dinner on 31 December 2025 and 1 January 2026.

 
Start with Zensai, a delicate pairing of fresh oyster and unagi sumono. The dual appetiser teases the tastebuds with their ethereally light and bright, appetising flavours.

 
By contrast, the Tuna Melon Sashimi proves to be quite the show-stealer thanks to the delightful match of slightly seared tuna and juicy melon. We couldn’t get enough of the savoury-sweet flavour pairing.

 
Warm and soothing Ikura Chawanmushi offers comfort in a cup. Who could resist spooning up silky steamed egg custard elevated with glistening pearls of salmon roe bursting with briny richness?

 
The crisp outer coating of batter yielding to tender, juicy prawn ensures the classic Ebi Tempura scores on the appeal scale. It’s the perfect precursor to the main star of Shabu-Shabu Nabe.

 
Swirl the slices of premium Australian sirloin in a flavourful kombu-based broth brimming with assorted fresh vegetables: leek, Napa cabbage, onion, carrot, celery, mizuna and enoki in a rustic claypot. Hearty and celebratory, it’s the perfect dish for bidding farewell to the existing year whilst welcoming the upcoming new year.

 
Whether you’re gathering with family or catching up with friends, Kazuma Christmas Bento and Celebratory Shabu Shabu will undoubtedly evoke warm happiness and abundant joy through the timeless charm of Japanese culinary traditions.

For more information and reservations, call Kazuma restaurant, tel: 03 -2149 2666 or WhatsApp: 012 399 4792.