Showing posts with label spices. Show all posts
Showing posts with label spices. Show all posts

Tuesday, February 27, 2024

SAJIAN DARUL EHSAN FOR BUKA PUASA AT MERCURE KL GLENMARIE

 


Heritage food from the nine districts of Selangor steal the limelight at "Sajian Darul Ehsan" buffet by Mercure Kuala Lumpur Glenmarie come Ramadan this year. 
Crafted by Executive Chef Zaharullail Ashari or Chef Awie, the spread pays tribute to the land and the people of Selangor at Warna, the All-Day Dining restaurant, from 14 March to 7 April 2024.

Chef Awie says “Sajian Darul Ehsan is inspired by the rich culinary diversity of Selangor. Darul Ehsan, meaning 'Abode of Sincerity' pays tribute to the land and its people. From the resilience of Sambal Taun, symbolising the ability to thrive against the odds, to Nasi Ambeng, a dish echoing togetherness and authenticity, each item reflects a chapter of my culinary journey and resonating the true essence of family."

The chef’s favourite signature dishes to sample include:


Nasi Ambeng
One of Selangor's heritage foods, this communal dining offering consists of white rice surrounded by fried noodles, soy or turmeric and lemongrass braised chicken, serunding ayam (coconut and chicken floss), pergedil (potato and herb patties), Javanese stir-fried beans, mixed beancurd with glass noodles, fried tempeh, and salted fish.

Punten
A Selangor Javanese snack of quenelle-shaped soft mashed cooked rice eaten with Sambal Hijau Ikan Bilis (spicy anchovies and green chili dip). The rice quenelles are formed using a plastic spoon due to the rice stickiness. For the spicy-hot green sambal, little anchovies are used for  its savouriness with a paste of green chillies and bird's eye chillies, and coconut milk to make it. 
Sambal Taun
Also known as Sambal Tahun, this Javanese heritage dish, prevalent in the Sabak Bernam district, is similar to masak lemak cili api. Pounded galangal, kampung chilli padi and coconut milk are cooked with beef skin, beef tripe, cockles or anchovies. Tempe and black eye beans are also included to add greater substance. This dish is meant to last as traditionally matriarchs will just add more coconut milk and chillies to it.
Kambing Salai and Ayam Bakar Perchik
Most diners will be drawn to sample the whole roasted lamb and  aromatic spice-infused roasted chicken. Chef Awie explains the spices in the rub and marinade used transcend local boundaries to elevate its aroma and taste.

Ikan Purbakala
This dish captures the chef’s personal journey in overcoming life's challenges and celebrating his triumphs. Sourcing the freshest seabass from the fishing villages of Selangor like Sekinchan and Klang, the fish is accentuated with 27 local herbs and spices, stuffed then deep-fried with beaten eggs.

Wadai Kipeng
A sweet embodiment of Chef Awie's Banjarese heritage in Sabak Bernam, this hot dessert of glutinous rice flour dumplings with sweet pandan-flavoured broth of coconut milk and palm sugar is simple yet heartwarming.
Other tempting specialities for buka puasa include Dates, Seafood on Ice, Rojak Kelang, Assorted Kerabu, Gulai Kawah, Ikan Bakar (grilled fish), Rendang with Ketupat and Serunding, Shawarma, Roti John and Satay among others. 
In addition, Ayam Goreng Rempah, Fried Kway Teow, Ayam Masak Merah, Murtabak and Assorted Fried Fritters await.

Sweet succour in the form of Bubur Cha Cha, Apam Balik, Assorted Kuih, Cendol, Fresh Fruits, and Chilled Beverages wrap up the meal on a high.
Early birds can enjoy an exclusive rate of RM118+ per adult for Mercure’s "Sajian Darul Ehsan" Ramadan Buffet (6.30 pm-10.30 pm). Voucher purchases must be made before 14 March 2024.
Regular Sajian Darul Ehsan buffet is priced at RM138+ per adult, RM69+ per child (7-11 years old) and RM98+ per senior citizen (60 years old and above).

For reservation and Early Bird Voucher, please contact or WhatsApp Mercure KL Glemarie’s Warna All-Day Dining team at hp:+6011 3148 2889.

  

Thursday, December 14, 2023

A REFINED TASTE OF CULTURE AT FLOUR

 

Allow spice master and culinary maestro Yogesh Upadhyay a.k.a. Chef Yogi take you on a whirlwind tour of India, culturally and gastronomically at Flour.
Throw whatever you presumably know about Indian food and let Chef Yogi change your perspective of Indian cuisine. The chef-restaurateur is redefining the food of his native land for the future in his own intrepid way, where “each and every course at Flour is a planned journey of the food feeding the body; the intention feeding the soul.”

His mind-changing, progressive French-Indian offerings are so future-forward, only adventurous and liberal diners will find his specialities acceptable.

According to Chef Yogi, “the Indian continent consists of different regions and each has its own unique flavours and ingredients. Likewise, each course in Flour’s menu is my interpretation on how Indian food has evolved whilst remaining faithful to its roots.
 
“Indian specialities are characterised by the use of spices, not chilli. You’d discover fresh narratives on the judicious and diverse use of spices here, learn about the origins of regional dishes and delve into vegetarianism which is inherent to India’s foodscape. I’m serving a taste of culture, not just food at Flour.”

Housed in a charming, white-washed bungalow in the heart of KL since 2020, Flour was initially located at Damansara Heights some seven years ago. The sleek and contemporary interior is almost monochromatic in its colour scheme, with some eye-catching artworks and a water fountain serving as key focal points.

According to the Rajasthan-born chef, “The restaurant name was inspired by flour, an essential ingredient for the making of bread. Without flour, there’d be no Indian food.”

Although Chef Yogi was roped into his father’s restaurant business in his teens, the rebel in him opted to pursue hotel management and French culinary arts. Determined to make his own mark, he relocated to Dubai and ventured into the aviation industry.

In 2014 Yogi came to Malaysia, to work for Air Asia X. He met and married his wife who then encouraged him to open Flour. “She said my culinary efforts changed her perception of Indian food and I should showcase my skills to a broader audience.”

Chef Yogi said “Flour brings the future of Indian cuisine to the present, based on my knowledge and research on the past, using modern French techniques and thoughtfully composed degustation-style menus.”

The chef will personally share interesting facts on the historical aspects and origins of the food served, with every element down to the smallest details meticulously planned. “I’m the guide on the culinary journey; to help diners gain greater understanding of Indian cuisine. Dining here is more than just an experience; it’s a taste of culture.”

From the a la carte menu, the stellar opening of smoky Quail Tikka (RM35++) left us spellbound. Spiced curd-marinated quails were tandoor-roasted to perfection, rendering the quail tender and juicy down to the bone. A side dip of housemade curd dotted with tamarind lent a lush, appetising dimension.

“Quail and game birds are native to India; in the old days, people used to forage for them as the native protein source” said Chef Yogi. “The secret lies in mustard seed oil, to give the quail deep-seated flavour and incomparable aroma.”


Unsurprisingly, his adroit skills shone through in the Vegetable Charcoal Roast (RM38++). Banking on a useful tip gleaned from the Persians, he infused rose water into the saucy base of housemade curd and bird’s eye chilli oil, letting it bring the inherent vegetal-fruitiness of the roasted baby eggplants, capsicum, and cherry tomatoes to full bloom onto our palate.

Italian Marzano tomatoes formed the backbone to Flour’s legendary Butter Chicken, listed as Spring Chicken & Tomato (RM68++) in the menu. Lightly spiced with green cardamom powder and fenugreek leaves, Chef Yogi had cooked those tomatoes to such velvety consistency, it seemed like he had unleashed a burst of brilliant sunshine onto our tastebuds, through the vermillion sauce.

Dousing that sumptuous sauce onto Jeera Rice (RM18++) then savouring the cumin-speckled rice, as we picked the bones clean off those deliciously tender chunks of spring chicken tikka, was heavenly.
How could we not lick the plate clean when the stellar dish of Konju Moilee appeared. Every exquisite bite of the charcoal-grilled prawns in mustard seed-accented coconut milk sauce and bird’s eye chilli oil knocked our socks off.
Also jostling for our attention and tummy space was Ajwaini Baingan (RM55++), cute roasted baby eggplants in a robust sauce of onion, tomato with ajwain and thyme.
 
We couldn’t help but soak up that bright, tantalising sauce with freshly made Laccha (RM15++), thin, multi-layered wholewheat bread which the chef referred to as the croissant of India.
For textural contrast, we returned to sample those irresistible dishes again with pieces of feather-light Puri (RM15++), fried wholewheat bread with semolina, with equally agreeable results.
Served with basil curd, crisp-fried shallot graced the bowl of Mutton Biryani (RM90++); a show-stopping speciality that could have easily left us replete on its own. Cubes of meltingly tender mutton embedded within the saffron-scented basmati rice, proved second-to-none in the taste department.

Wrapping up our lavish cultural passage to India came Kubhanika Meetha (RM35++), a dainty white apricot tart which the chef told us to eat in one bite. Its ephemeral sweetness was a most befitting masterstroke to conclude our insightful discovery of Indian culture through Flour’s refined repertoire.
For reservations at FLOUR, tel: 03-4065 7400, 012-9600 053. Address: No.12 & 14, Jalan Kamuning, Off Jalan Imbi, Kuala Lumpur.

 

Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...