CITARASA MUHIBBAH IFTAR AT KINGS GREEN MELAKA

Local Malay fare will take centrestage when it’s time to buka puasa at Hibiscus Café, Kings Green Hotel City Centre Melaka.

Scrumptious Beef Rendang whets our appetite at the sampling session of the chef’s buka puasa specialities. Remember folks, good rendang doesn't need to be crispy ok...

I like the meaty skewers of Beef and Chicken Satay; the meat well-suffused with an aromatic marinade that goes splendidly with diced nasi impit, raw onion and cucumber chunks. The peanut sauce has a nice 'bite' to it too.

The Sambal Timun (local cucumber salad in pounded chilli and prawn paste) comes up to scratch as does the Rojak Buah. My only quibble is the gloopy sauce lacks punch and would have been better with some crushed peanuts and crunchy prawn fritters to add textural appeal to the fruity salad.

Lightly spiced Bubur Lambuk studded with fried peanuts hits the spot for us from the first spoonful. We lap up everything up – a good testament to its deliciousness.

An array of Nyonya dishes evokes a sense of Muhibbah into the buffet — their bright, herb-infused flavours successfully tantalising tastebuds partial to strong, robust accents. The Asam Pedas Fish exemplifies this perfectly: the fish cooked to sweet tender goodness, immersed with okra in a fragrant, piquant and tangy gravy.

 

We give two thumbs up to the sunny yellow Curry Prawns with Pineapple too. Light on the palate, we find it hard to restrain ourselves from overdosing on the subtly rich gravy.

Heavier on the briny scale but no less delectable is Belacan Chicken, a dark and slightly pungent braised chicken dish redolent with the unmistakably savouriness of local prawn paste. This calls for loads of white rice as the ideal foil to appreciate such deep, bold nuances. Nasi Beringin will also be offered in addition numerous other dishes on the buffet.

Dessert will comprise assorted Malay and Nyonya kuih, cakes and jellies. The Citarasa Muhibbah Iftar buffet will be available from 17 May to 13 June, 6pm-10pm at RM68 nett per adult and RM58 nett per senior citizen or per child (4-12 years old). 

SEMBANG-SEMBANG PETANG

Meanwhile, afternoon tea takes on a local spin at Hibiscus Café daily, from 3pm to 6pm. Priced from RM8 nett onwards, you can sit back and nibble on a choice of local snacks and a drink with friends and business associates.

 

The selection of Cucur Udang, Keropok Lekor or Pisang Goreng is yummy and bound to satisfy peckish palates. A glass of comforting hot drink: be it Teh Tarik, Kopi Tarik, Nescafe Tarik or Milo Tarik will form part of the delish package to wash down your choice of snacks.

Breaded or Grilled Chicken Chop is also served at RM18 nett per serving. Ideal as a quick lunch or dinner, the hearty offering comes with a complimentary glass of chilled juice.

 

Salted Egg Sauce is the current raveworthy favourite to top the juicy, boneless chicken but if you prefer Mushroom or Black Pepper Sauce, the options are available too.

For reservations at Hibiscus Café, call tel: 06-2881 091 ext 3. Address: Kings Green Hotel City Centre Melaka, no. 28, Jalan Tun Perak, Melaka.

SUNSET DINING VIBES OF PASAR BARU

Channenlling Medan Kampung — a village piazza — Pasar Baru at New World Petaling Jaya Hotel exudes charming sunset dining vibes amidst its lively market-style set-up.

Executive Chef Alexander Chong leads a team of capable chefs, rustling together a lavish buffet of over 100 traditional Malaysian delicacies for the upcoming Ramadan month.

Ornate pattern and dark grey slate tiles, decorative wooden spindles and modern pendant lights set a captivating stage for dining and merry-making. Divided into live cooking kitchens and culinary showcases: Malay, Indian, Chinese, noodle, salad and appetiser, fruit and dessert, Pasar Baru’s buffet is a departure from the same old, same old.

Heaps of poached yabbies, crabs, bamboo clams and prawns on beds of sparkling ice beds excite the senses from the get-go. Stroll further in to discover signature cook-to-order beef and chicken satay, grilled seafood, tandoori meat and freshly made Indian breads.

The noodle station is a notable pitstop especially when the house curry laksa is on the menu. Possible options served will include asam laksa, ‘lok lok’ skewers of fishballs, meat and vegetable and other hawker-style fare.

For the buka puasa period, expect deliciously heartwarming bubur lambuk (savoury and spiced rice porridge) and a most scrumptious whole roast lamb decked out in all its glory. Discerning foodie friends also vouch the chicken rice passed their taste test.

Good finds to keep on your radar include assorted ulam with condiments, deep-fried wontons, prawns cooked in tempoyak (fermented durian), garlic naan and rendang.

Apart from the wide selection of Malay kuih and Continental puddings, diners can help themselves to soft-serve ice-cream tricked up with irresistible toppings: from granola and nuts to unicorn sprinkles and fruit compotes. Freshly made dessert such as crêpes and waffles are available too.

Available from 17 May – 14 June 2018 from 6.30pm to 10.30pm, the “Medan Kampung” buffet at Pasar Baru is priced at RM168 nett per adult. For children aged 12 years and above, and senior citizens aged 60 years upwards, the price is RM84 nett per person.

Enjoy the Early Bird Deal with 20% discount for buka puasa bookings made by 4 May 2018. Call Pasar Baru, tel: 03 7682 0000 or email: marketing.petalingjaya@newworldhotels.com. Pasar Baru is located at New World Petaling Jaya Hotel, Paradigm, 1 Jalan SS7/26A, Kelana Jaya, Petaling Jaya, Selangor.

IMPIANA CHEFS RISE TO THE COOKING CHALLENGE

A group of Executive Chefs from the Impiana Group rose to the occasion and cooked their hearts out in a crossover cooking challenge modelled after Top Chefs and Masterchef recently.

Held on 10 April, Executive Chefs from the various Impiana properties in Malaysia, Thailand and Indonesia gathered under one roof at Impiana KLCC for the Impiana Group Chefs’ Workshop.

After a hearty breakfast together at Tonka Bean, the participating chefs were given 45 minutes to cook a dish with a mystery star ingredient – golden snapper. Fresh produce like veggies, Emborg dairy products and other essentials were theirs for the picking.

As one of the judging panel, the adrenalin-fuelled energy among the chefs was palpable in the kitchen as they worked through methodically to create their individual dishes. Heading the panel was Jochen Kern (2nd from right), a certified Culinary Educator for the World Association of Chef Societies (WACS) and Director at the School of Culinary Arts, Berjaya University College of Hospitality.

Each of the chefs were scored on taste, texture, presentation, flavour, appearance and even history or rationale of their final creation. I am filled with admiration for the chefs' quick-thinking and skills in rising to the challenge.

Chef Jochen Kern was the consummate judge; always brief and succinct when he imparted advice, constructive criticism and feedback on each chef's performance and dish outcome.