How about a Stinkini
to shake up and stir the sedate KL cocktail and food pairing scene? The SPG by
Bijan team has picked up the mixology gauntlet and boldly infused our pickled petai (stinkbeans) with martini and dry
vermouth to wet the brave soul’s whistle. A tipple to knock your socks off and
just the drink to introduce your foreign friends to, in time for Visit Malaysia
Year 2020.
Inspired by the
(in)famous Sarong Party Girl (SPG) – Malaysian and Singaporean lasses who
prefer to date and nab an expat partner/husband – SPG by Bijan is a literal
take on their soirées or sarong parties. Evocative of
a playful love child, the bar cum restaurant exudes new-age creativity, marrying typical Malaysian
elements and ingredients with regional Indonesian, Chinese and Indian
influences.
Located in a bungalow
adjacent to Bijan, SPG flaunts vibrant, alluring walls of peacock blue, fuchsia
and green, accentuated with retro vent blocks, and Insta-worthy floral batik murals.
The shaded terrace
lounge beckons invitingly with an eclectic mix of rattan and cane, modern and
esoteric furniture in lush jewel tones. Complementing it is an ornate Peranakan
tiled bar. A private room with similarly articulated décor and elegant setting for
more exclusive dining and celebratory affairs is available.
Aside from the
Stinkini, a plethora of inventive Asian-inspired signature cocktails such as
Yellow Fever (gin, turmeric, honey and tonic water), Hit the Cocojito (white
rum, lime, coconut water and mint) and Asam Pedas (tequila, triple sec and
tamarind juice) is designed to match SPG’s creative cornucopia of bite-size
snacks and hot-off-the-grill servings.
A fab example of
the bodacious and tongue-in-cheek eats with flirty twists here is the Basic SPG
set comprising Ah Ran Sini (Italian arancini transformed into deep-fried rice
balls bearing our iconic nasi lemak flavours), Pais Barramundi (grilled barramundi parcel infused with turmeric,
coconut, and Malaysian spices then wrapped in edible banana ‘leather’) and Grilled
Calamari with Sambal Belacan.
Show-stoppers like Jackfruit
Rendang Bao (young jackfruit cooked rendang-style, pulled and piled onto
toasted mantou buns), Lidah & Sambal (succulent
braised and seared ox tongue served with sambal hitam) and Roti Jala Tiffin (a
triple tier tiffin of lacy pancakes with kaffir lime chicken curry, fish floss
and anchovy sambal) roused effusive praises during the preview. We were
simply bowled over by the sheer ingenuity of the different items; how such
familiar and cherished eats can be dialled up to more sophisticated,
cosmopolitan levels.
The mixology team
hasn’t overlook the mocktail aspect either. Non-alcoholic drinkers can raise a
glass to Bluepea Tonic – a concoction of honey and lemon topped with blue peaflower
syrup and Kedondong Kampung – a salty, sour and tangy blend of umbra, calamansi
and sour plum.
SPG’s house-curated
sambals: Sambal
Hitam (black), Sambal Hijau (green), and Sambal Merah (red) are pivotal in
amping up the sizzling appeal of its from-the-grill fare. Whether it’s Angus
Oyster Blade, Lamb Loin, or Satay (Chicken and Beef), we highly recommend them
as they’re cooked to order and absolutely scrumptious.
Equally notable are
the ginger-soy sauce marinated Chicken Kicap Skewers and Duck Skewers (marinated
duck leg meat grilled then served with green sambal). Meaty and superbly
suffused with aromatic spices, they taste somewhat different from satay but no
less sublime.
For a healthy spin,
we suggest the exquisite Pan-seared Black Pomfret, served with a zingy coconut
and galangal sauce. It’s a pairing made in gastronomic heaven with Sekinchan –
tri-colour rice and quinoa with pulled chicken, Asian pesto, rice crackers, and
crispy chicken skin.
The dessert
department shines the spotlight on Pulut Mango Cake, a light confection of
chilled mango mousse and coconut glutinous rice on a buttery biscuit base,
topped with dices of fresh mangoes that promises satisfaction minus the calorie
overload.
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| Chef Raziz's the man behind those raveworthy culinary inspirations |
Alternatively, go Bananas
Over Bananas. A bonanza of banana components encompassing housemade banana ice
cream and smoky caramelised bananas in a dehydrated banana cone to leave you
‘peeling’ good.
For reservations, please
call SPG by Bijan, tel: 03 2022 3575. Address: No.3A Jalan Ceylon, Kuala Lumpur. Business hours: Open daily from 12 noon till 12 midnight.
