Showing posts with label tom yam. Show all posts
Showing posts with label tom yam. Show all posts

Monday, March 04, 2024

BREAK FAST WITH SAJIAN SENJA AT HYATT PLACE

 


Siakap Sayap and Kway Teow Bulan Purnama are two ‘must try’ dishes when you break fast at Hyatt Place Bukit Jalil this year. Available from 14 March to 5 April, the Sajian Senja buffet (6.30pm to 9.30pm) spread is a first for the international brand name hotel catering for buka puasa at the Bukit Jalil area.

According to Bennett Peter, General Manager of Hyatt Place, “the culinary team comprising experienced and young chefs work together in true Muhibbah spirit to prepare the inaugural buka puasa buffet in our beautiful Wira Ballroom. The older chefs rely on their experience whilst the young ones draw inspiration from their mothers’ recipes, to showcase the different dishes served.”
 
Head of Culinary Lee Yew Ken and his kitchen brigade comprising Chef Muhamad Taufiq and Chef Muhammad Afiq will prepare signature specialities like Kway Teow Bulan Purnama, with the golden egg yolk on top resembling a full moon. After sampling the fried flat rice noodles with whole fried egg, we found it deliciously flavourful with a nice smoky char.
Another must try dish is Siakap Sayap or seabass fin curry, blending Malay and Indian culinary influences. The aromatic curry had cumin, garam marsala and other Indian spices in it; making it more piquant and flavoursome. Fleshy parts of the seabass fin and collar are cooked with potatoes and mushroom, yielding an appetising, multi-textural curry.
Notable temptations from the 9 cooking stations and buffet include a most delectable Ayam Percik, sizzling Satay, creamy and well-spiced Lamb Shank Kurma, aromatic Biryani with Roast Lamb Leg, tantalising Deep Fried Fish with Thai Chilli Sauce, zingy Stir-fried Beef with Turmeric and Vegetables, tasty Butter Prawns with Cereal, piquant Ayam Masak Merah and yummy Sotong Masak Kicap Hitam.
Festive feels can be savoured from Lemang and Ketupat Palas accompanied by turmeric leaf-scented Ayam and Daging Rendang, and Serunding Ayam and Daging (spiced chicken and beef floss).

Bubur Lambuk, Steamed and Deep Fried Dim Sum and Tom Yam Soup along with a selection of local Kerabu, Ulam and Sambal can be enjoyed from the line-up.

Sweet endings in the form of Ais Kacang, Malay Kuih and fresh local fruits complete the dining affair. Hot Teh and Kopi Tarik are also dispensed on request whilst a sweet dessert broth of Bubur Kacang Merah rounds off the vast selection.
EARLY BIRD OFFER
Sajian Senja is offering an early bird voucher at RM137 nett per adult in a single purchase before 6 March and can be utilised for bookings until 5 April, 2024. (Normal price is RM167 nett per adult and RM97 nett for children aged 4 – 12)
Advanced booking and payment are recommended. For reservations for Sajian Senja, call: 03 9764 9888, Whatsapp +6012 832 8863 or email: kualalumpur.place@hyatt.com

Friday, June 30, 2023

SEAFOOD GALORE AT PENGHULU SEAFOOD


Penghulu Crisp Fried Thai Style (market price) or ‘Lai Sa’ Fish in Chinese, was the show-stealer during our maiden lunch at Penghulu Seafood.

Sliced then coated in a sheer dusting of flour, the fish slices were fried until crisp. Afterwards the tilapia slices were assembled back as a whole fish, served with a heap of sliced onion, chilli, curry leaves and fried garlic crisps. We enjoyed the deliciously on-point fish. A separate dip of plum sauce, kalamansi lime juice and sugar lent it extra boost of flavour (not that the fish needed it).


This was one of the dishes at Penghulu Seafood. The restaurant specialises in Muslim-friendly Chinese cuisine with 46-year-old chef Wan Yee Kwong helming the kitchen team. Ikan bakar (grilled fish) and steamboat with fresh seafood and premium ingredients are also on the menu.


Us avid noodle fans thoroughly relished the Fried Tenderloin Beef Noodles (small RM24, medium RM35, large RM46). Topped with a thick, eggy sauce, the subtly smoky-charred noodles and sliced beef primed our appetite in anticipation of other goodies to come.

 

Thai and local influences melded nicely in the Grilled Stingray. Marinated with a dash of turmeric, the fleshy stingray’s natural sweetness proved enticing. Such a pity the two accompanying sauces were a tad watery and failed to perk up the dish. Hopefully the restaurant will work on improving the sauces.

 

Don’t let the fiery hues of the E San Seafood Tom Yum (S RM24, M RM30, L RM44) be a deterrent as the well-balanced soup tasted milder than expected. Chilli fiends can always request for the hotness to be dialled up.

 

Surrounded by deep-fried shredded kailan, the Garlic Mixed Seafood with Kailan (S RM50, M RM75, L RM100) proffered a nice milieu of textural contrasts: tender and springy squid and prawns touched with a Thai-style dressing of fish sauce, chilli, salt, sugar and lime juice against the savouriness of crispy greens, silverfish and dried shrimps.


According to the chef, his Pattaya Chicken (S RM24, M RM35, L RM45) was another pseudo-Thai creation. After the chicken had to be fried using the ‘oil bath’ method, the chook came piled with sliced onion, fresh coriander, Thai chilli and fish sauce, and lime juice. The chicken was tender and juicy, with the piquant sauce tantalising our tastebuds.


A surefire crowd-pleaser, the Belacan Four King Vegetables (S RM20, M RM28, L RM38) comprising long beans, petai (stink beans), eggplant and okra stir-fried with pounded chilli and belacan (shrimp paste) was robustly spicy.


The chef’s Chilli Prawns (S RM42, M RM60, L RM80) – sizeable crustaceans drenched in a mouth-watering tomato-chilli sauce, echoed the flavourful accents of Singapore’s chilli crabs.

 

We found the salt and pepper accentuated Deep-fried Soft Shell Crabs (M RM44, L RM85) passed muster whilst Teochew-style Steamed Jenahak (snapper, market price) with its requisite accompaniments: sliced beancurd, kiam chye (salted mustard leaves)and shiitake mushrooms should appeal to those who prefer clear, understated flavours.


For dessert, you may order Thai Pumpkin Custard from Penghulu Seafood’s sister restaurant E San Thai next door. The delightfully soft steamed pumpkin with its custardy centre was the perfect closure to our indulgent lunch.


For reservations, call Penghulu Seafood at 011-5633 6377. Address: G-G-3A, Block G, Jalan PJU1A/3, Ara Damansara, Petaling Jaya, Malaysia. Business hours: Mon-Thurs 11.30am – 3pm, 5pm – 10pm. Fri 11.30 – 3pm. Closed Tuesday. 

 

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