AROUND MALAYSIA IN 80 DISHES AT DOUBLETREE BY HILTON PUTRAJAYA LAKESIDE

Eighty mouth-watering dishes representing the best of our nation's 13 states beckons for buka puasa at Makan Kitchen, DoubleTree by Hilton Putrajaya Lakeside this year.

Drawing inspiration from the nationwide Jelajah Selera Bersama Hilton campaign, Executive Chef Mohd Faizal Abd Ghani and his team are highlighting a culinary voyage around Malaysia.

Muslim guests can break their day-long fast with a variety of dates and cold drinks before sampling assorted local salads such as Urap Pengaga Udang Batu Jemala (Pegaga Leaves Tossed with Prawns and Spicy Grated Coconut) and Kerabu Paku (Spicy Fern Shoots Salad) among others.

Then whet the appetite with Assorted Spiced Seafood: Sambal Gesek Prawns, Tom Yum Mussels, Sambal Hijau Bamboo Clams, Nyonya Asam Sauce Scallops and Sambal Merah Manila Clams. These options are a tantalising departure from the usual poached version served elsewhere. Balance it with some Ulam-ulaman, fresh raw local herbs with condiments.

 

The eye-catching centrepiece of Kambing Panggang Berempah Sanggai  (Marinated Roast Lamb with Roasted Spice Rub) accompanied by Nasi Briyani Saudagar Arab (Spiced Biryani Rice) taste as good as they look.

Enhance the rice with some delicious Gulai Daging Rusa Kapar (Kapar Venison Curry) and Salmon Fish Head Curry. Biryani Rice with Quail Egg in Bamboo offers an interesting variation with the aromatic rice studded with sultanas and cashews, wrapped in turmeric leaf cooked in bamboo containers.

From the East Coast, Chef Faizal proffers distinctive dishes such as Ketupat Sotong Ganu (Stuffed Squid and Minced Seafood Served with Coconut Gravy) and Satar (Grilled Parcels of Spiced Fish Paste in Banana Leaves).

Traditional Hari Raya delights: Lemang, Ketupat Palas and Serunding are also available, evoking a sense of festive spirit into the dinner. Street food-style specialities such as Ikan Bakar (grilled fish), Otak Otak (grilled parcels of fish paste wrapped in coconut leaves), Satay and fritters add to the expansive culinary line-up.

Sweet endings are equally varied, ranging from fresh fruits and local kuih to mini glasses of puddings and creamy dessert broth such as Pengat Pisang.

The ‘Around The World in 80 Dishes’ themed-buffet dinner (6:30pm to 10:30pm) begins from 3 April to 3 May is priced at RM178 nett per adult and RM89 nett per child (aged 6 – 12).

For reservations at DOUBLETREE BY HILTON PUTRAJAYA LAKESIDE, call tel: 03 8890 0000, email: KULPR_FB@hilton.com or visit: www.EatDrinkHilton.com

THAI-RIFIC MEAT & SEA TEMPTATIONS

Homestyle Thai cooking by Kanchanaburi-born chef Chutikan Parnphan or fondly known as Amy rules the roost at Meat & Sea KL – a Thai restaurant which opened last month in Desa Sri Hartamas.

Besides the chef’s signature specials, the menu highlights some Isan (Thailand’s northeastern province) culinary gems such as Moo Ping (RM18) and Kor Moo Yang (RM18). In Thai, ‘moo’ means pork and ‘ping’ means barbecue. 

Suffice to say, the Barbecued Pork on Sticks Skewers are showstoppers in their own right: tender and juicy to the bite, the meat delectably slicked with a sumptuously sweet-savoury-garlicky marinade. Yums!

Ditto for the Grilled Pork Neck. Brimming with enticing charred smokiness and the on-point fat-lean ratio turned us into proverbial greedy pigs. The accompanying house dip is great for dialling up the heat- and flavour-o-meter.

Working with her own supplier to source for the necessary ingredients gives Chef Amy the freedom to serve seasonal and off-menu items. For example, although Som Tum Mamuang or Mango Salad isn’t on the restaurant menu, patrons can request for it in advance.  According to Meat & Sea KL, they will strive to fulfill customers’ requests for off-menu dishes provided the required ingredients are available.

A flavour bomb of a salad, the Som Tum Mamuang comprises crunchy slivers of green mango tossed with chopped bird’s eye chili, peanuts, dried shrimps, dried chilli flakes, lime juice, and fish sauce. Be forewarned this is a tear and sweat-inducing offering but in a palatably pleasing way.

No Thai meal is complete with the ubiquitous tom yum soup. Chef Amy’s Tom Yum Talay (RM27 – medium, RM38 – large) is chockful of prawns, squid and mussels as well as cubes of eringi mushroom for extra textural interest.

The soup’s piquant hotness boasted a nice creamy finish, underscored by the distinct grassy-citrusy accents of sawtooth herb (Eryngium foetidum) and lemongrass. Few Thai eateries in Klang Valley include the aforementioned herb in tom yum but it’s such an essential component in its preparation so we give thumbs up to the chef for being such a stickler to details.

Prepared with equal aplomb, the Khao Ka Moo [RM35 – medium, RM60 – large, RM110 – whole leg (pre-order)] is a comforting dish of braised sliced pork leg with salted vegetable, hardboiled eggs and Chinese broccoli. Best eaten with plain rice, we bet this homespun porcine classic would pass even the most finicky matriarch’s taste test.

Meat & Sea KL is also one of the rare Thai restaurants to serve Khai Jiao Cha-Om (RM12), a fluffly omelette laden with Senegalia pennata shoots. Rich in vitamins A, B and C as well as calcium and iron, this Thai herb is a good source of fiber and phosphorus. According to research, cha-om also helps to lower cholesterol, has anti-microbial and anti-oxidant properties. It tastes similar to petai (stink beans) but subtler.

The chef’s inimitable touches come to the fore in Pla Kaphng Nung Manaw, Steamed Seabass with Lime and Chilli (RM45 – medium, RM60 – large) and Pad Pak Boong (RM16), Stir-fried Morning Glory with Chilli, Black Bean Paste and Garlic to differentiate them from the usual Thai versions.

Having plump slices of shiitake mushroom scattered amidst the steamed seabass, to soak up the flavourful fish jus was a masterstroke. Another simple yet ingenious trick was using black bean paste to stir-fry the greens for more rounded and controlled umami profile in place of shrimp paste (belacan).

Her delicate handiwork appeared in our Dessert of the Day known as Bua Loy (RM8). Shaped like dainty pearls in pretty pastel hues, the Glutinous Rice Balls in Coconut Milk also included pieces of young coconut flesh.  Do check with the restaurant team on what’s the dessert du jour as it changes frequently.

Some of the house specials such as Tom Yum Talay and Khao Ka Moo are available as part of the resto’s lunch sets (RM19 each). A wallet-friendly deal since some of the meal options includes rice or mee suah, and a glass of ice lemon tea.

For reservations and more information, please call Meat & Sea KL, tel: +6 012 800 4833 from 11am to 6pm Tues to Sat.  Address: 1 Plaza Prismaville, Jalan 19/70A, Desa Sri Hartamas, Kuala Lumpur.

4 FOOD TAKEAWAY & DELIVERY OPTIONS

With the Covid19 pandemic still omnipresent, restaurateurs and hoteliers have pivoted to a new playbook – offering takeaways and food delivery to survive and keep the business going.

Restaurateurs and chefs have to raise their game, relooking at viable in-house specialities that can withstand the tricky transportation journey to the intended destination without compromising the eventual taste quality too much.

These four ‘tried and tested’ food takeaways and delivery service providers are worth considering if you are tired of the heat and wish to get out of the home kitchen:

Nasi Lemak Lah!

This nasi lemak specialist comes recommended by a foodie friend. Initially I was sceptical until I tasted the offerings myself. From there on I was won over - proof of the pudding being in the eating you know? 

The rice has nice discernible coconut milk aroma, the fried anchovies and peanuts, crispy without being burnt and the sliced cucumber, fresh and crunchy. Most importantly, the sambal hits the spot with its balanced sweet-hot nuances. If you order the fried lemongrass chicken, be sure to sprinkle on those crispy bits from the fried chook to the rice to amp up the deliciousness.

My favourites are Nasi Lemak Ayam Goreng Serai (RM13.90), Nasi Lemak Chicken Curry (RM14.90) and Nasi Lemak Sambal Sotong (RM14.90) but seriously, my family members who had tried the sambal sotong and mutton curry can vouch they ain't too shabby either.

I have included the menu here for reference. Order yours now via Grabfood or direct through Nasi Lemak Lah! WhatsApp: Simon +6017 779 0115 and make your payment via transfer to:
KASI NASI SDN BHD
PUBLIC BANK
Account no: 321-5577-624

The Oriental Group

While dine-in is now permitted with compulsory SOPs in place, the house specialities of this established Chinese restaurant group can be savoured in the comfort of home.

We tried the excellent Mother’s Day Set (RM398 nett for 6 persons) from Oriental Landmark: Boston Lobster Guangdong Style, Braised Soon Hock with Yam, Smoked Farm Chicken, Fried Rice with Teochew Spicy Sauce and Stir-fried Seasonal Vegetables with Garlic.

Portions were generous and most importantly, the food is packed with care to ensure the taste quality stays close to that of dining-in at the restaurant. Kudos to the culinary team for stepping up their game under such trying circumstances.

 

Also available for takeaway and delivery include the trademark Oriental Group’s Chargrilled Iberico Pork Ribs (RM18/100g), four different preparations of Boston Lobster (RM220, 1.2-1.4kg each) Dim Sum (easy heat and eat) and Premium Japanese Dried Scallop Dumpling (RM48) among others. To enhance noodles or fried rice, served as a complementing dip for seafood and other dishes, you’d find the Teochew Spicy Sauce (RM28) a great condiment for the pantry.

Enjoy 20% takeaway discount when you place your orders now till the end of MCO! https://www.facebook.com/orientalgroupmy/

Xiao Long Kan

It was such a novelty experience, having Xiao Long Kan HotPot at home. This was enhanced by the loan of Xiao Long Kan's signature dual-section brass Hotpot + Induction Cooker (shown in pix below).

We opted for the resto's famous Tomato broth and the Mushroom broth - both are distinctive in their own way when eaten with the various assortment of ingredients: meat slices, chewy noodle strips, lobster and meat balls, greens, etc.

 

 

️All the choice of ingredients comes nicely packed in reusable containers with 20% OFF for all Xiao Long Kan Hotpot Takeaway items (except soup base)

Xiao Long Kan Hotpot is available on Hungry App for delivery within 20km. Alternatively, delivery can be arranged by calling the outlets:

Fahrenheit88☎️: 0124671381/0102209618 (KL outlet)

Penang☎️: 0124789982

Hotel Maya Kuala Lumpur

Perennial Malaysian treats, salads, soup, Western, Japanese, vegan-friendly, gluten-free, dessert and beverage can be enjoyed in the comfort of home thanks to the culinary team of Hotel Maya Kuala Lumpur.

We give thumbs up to the hearty and filling portions of Nasi Tomato and Ayam Masak Merah with Jelatah (RM18) as well as Nasi Kerabu with Ayam Goreng Rempah, Telur Masin, Kelapa Parut Ikan & Keropok (RM18) featured in Hotel Maya Kuala Lumpur's Takeaway Menu.

Each set comes in compartmentalised containers so there’s no mess and the different specialities remain distinctly delicious. The Salmon Teriyaki set with Japanese rice, mesclun salad and miso soup (RM28) also scores well since it is a complete, balanced meal by itself. The huge jarred Chickpeas and Corn Kernels with Feta Cheese & Green Salad (RM23) is substantial enough to feed a family of 2-3 depending on the voraciousness of your appetite. 

Available now until 23 May from 11am to 6pm, Chef Hasbullah and his team will be bringing these comforting eats to your home via Hotel Maya Kuala Lumpur's special #takeaway menu through Beep Delivery: www.hotelmayakl.beepit.com or call 012-282 8187 for enquiries. Free delivery for a minimum spend of RM60 (within 5km radius of the hotel) and RM80 (within 10km radius).