WEEKEND ESCAPADE AT ESTADIA BY HATTEN

Modern sophistication meets traditional charm at the 196-room Estadia by Hatten, a boutique Peranakan home-style luxury hotel in historical Melaka. 

 

I was smitten the minute we stepped into the spacious, uncluttered lobby. White and gray walls are tastefully complemented by vintage-patterned floor tiles, ornate lantern lights and framed artworks depicting the cultural essence of the Peranakan or Straits Chinese community. 

 

Even the lift lobby - geometric clean-lined black iron grills matched with ornate side tables - and tunnel-long corridors are so artfully fashioned we couldn’t resist snapping photos of them. 

The 54sq.m, 2-bedroom family suite we stayed in follows a similar ID trait; a compact integration of old-world Baba Nyonya charm adorns the cosy TV lounge whilst the bedrooms are packed with modern amenities. Standard creature comforts include coffee/tea-making facilities, in-room WiFi, pristine linen-clad beds and ensuite shower cum bathroom.

Breakfast buffet as well as Peranakan dishes available a la carte and in set meals for lunch and dinner are served at Makan Nyonya – a cheerful all-day dining restaurant. Awash in shades of gray and linear lines, the simple interior serves as an ideal backdrop to show off beguiling decorative accents drawn from Melaka’s rich cultural heritage (we went gaga over the display of colourful tiffin carriers). More seating is tucked away at the long but well-shaded patio.

Dinner – graciously hosted by the Estadia by Hatten team – was served hidang-style i.e. communal sharing portions similar to family meals. Munching on Nyonya Ikan Bilis tidbits, the resident chefs pulled out the stops with a soup, three mains and a vegetable dish to complement plates of white and yellow rice.

The light and clear Fish Maw Soup with Chicken Meatball featured freshly boiled chicken soup amped up with minced chicken meatballs and spongy fish maw. A fave with kids and soup fans for sure.

Conversation briefly stopped at our table as we relished the tantalising flavours of Spicy Chicken Tomato, Nyonya Fish Head Curry, Sambal Petai Prawns and Sambal Bendi.

 

Cooked with spicy, chunky tomato sauce and vegetable, the chicken was similar to the Malay dish of ayam masak merah. We enjoyed the bright, robust accents from the hearty offering which was best with rice.

The palate-awakening tanginess of tamarind lent a different twist to the Nyonya Fish Head Curry. It was an appetite-whetting serving which caused the carb lovers to overdose on more rice laced with curry gravy while working their jaws over chunks of red snapper head.

Stink beans or petai stir-fried with succulent prawns in the chef’s sambal sauce was a classic speciality that most Nyonya households would serve at home. Also known as twisted cluster beans, the long beans with pods of edible green seeds might be an acquired taste for some but I have learned to love it. Despite their pungency, the beans are known for many health benefits including lowering blood pressure, countering depression and stress, boosting brain power and a panacea for heartburn and morning sickness.

Blanched lady’s fingers served with a piquant sambal sauce topping helped to add a touch of green to our meal. This is another perennial vegetable dish that appeared regularly on many Baba Nyonya family tables.

To douse the heat from our main meal, we had icy cool treat of Nyonya Cendol washed down with the restaurant’s signature Settlement Mango Mix.

You can also enjoy a drink or two at the welcoming Baba's Lounge or go shopping at the adjacent Dataran Pahlawan Melaka Megamall. We found some interesting outlets there like this whimsical teddy bear-themed cafe.

A memorable weekend in the historical city was made even better thanks to our enjoyable escapade at Estadia by Hatten. We shall return!

Estadia by Hatten Bandar Hilir, Jalan Merdeka, Melaka, 75000 Melaka, Malaysia. For reservations, call tel: 06-227 9600

FIVE-BULOUS ANNIVERSARY TREATS AT MAKAN KITCHEN

Being neither a crab or porridge fan, I found myself going for seconds after my first bowl of Teochew Crab Porridge – one of the five-bulous dishes created by Amy Beh – one of Malaysia’s most seasoned self-taught chef – together with Executive Chef Eric Siew for Makan Kitchen, to mark DoubleTree by Hilton KL’s 5^th anniversary celebration.

 

Now, it was an astounding feat as porridge and soup rank as ‘sick’ food in my book i.e. stuff I’d eat when I’m sick as a dog. Hmm…perhaps it’s a sign I’m getting old (the truth sucks ;p) as I lapped up the tasty, comforting gruel swirling with savoury-spicy flavours mingled with the delicate crabby sweetness.

According to Chef Amy Beh, the idea came from her Teochew background - porridge being her father's fave dish combined with the sweetness of crabs (Penang her home state is known for its seafood). Instead of leaving it plain and clear, she decided to jazz up the crabs with piquant flavours from a mixture of preserved soya beans (taucheo), ground chilli and spices.

I’m more the Lamb-Kut-Teh kinda gal, thanks to the copious servings of ‘bak kut teh’ I had eaten as a child. Executive Chef Eric Siew proved his culinary wizardry by reinterpreting this much-treasured Malaysian dish (certain food TV channel's claim that BKT originates from a first world isle is pure hogwash). The broth - suitably herbaceous with warm woody nuances – was a match made in heaven with the superbly tender Aussie lamb ribs which bore the faintest hint of gaminess.

The dainty Ma Lai Koe or Steamed Sponge Cake were so darn good that the sweet-toothed me unashamedly devoured two pieces. It certainly was easier for me to scoff these babies down than it was for the chefs to come up with the seductive treat. Their secret boils down to the pure, high quality gula Melaka or palm sugar which they bought after a painstaking search. 

You can taste some of the deep-seated toffee-like sweetness from the crumbled gula Melaka atop the airy-light Chinese tea cup sized cakes. They look pretty a picture too! 

Time and effort are requisite when it comes to cooking Curry Kapitan Chicken and most resto versions tend to fail miserably once those elements aren't factored in. A beloved Nyonya staple which will tempt you into overloading on rice, it’s a feisty delicacy which sets the imagination ablaze, flaunting the chefs’ culinary prowess as much as the complex rempah (spice) mix used.

Coupled with the hearty Nyonya Fish Head Curry, this one feast is that will melt even the steeliest resolve of Atkins’ devotees. An irresistibly rich, robust and ‘lemak’ curry with chunks of fish head, okra and brinjal, you’d want to douse the gravy over mounds of plain rice to satisfy your appetite.

The five-bulous dishes will be served at diners’ table nightly, in addition to Makan Kitchen’s regular spread now until 31 October 2015. Price: RM125 per person.

The dynamic duo of Eric Siew and Amy Beh will headline the following special activities lined up for Doubletree’s 5^th Anniversary: 

Ocean-friendly Seafood Dinner, AUGUST 15@7pm

A Sustainable Seafood Fest in collaboration with World Wildlife Fund (WWF) RM180

Cooking Class Demo, SEPTEMBER 12@4-6pm

RM180 per person inclusive of Fabulous Five Dinner

Premium Nyonya Private Dining Hidang-style, SEPTEMBER 19@7pm

Special Nyonya menu served in private dining rooms at RM220 per person

LAGI SHIOK! with Five-bulous Durian

The hotel's 5th Anniversary continues with a thorny highlight taking centrestage at Makan Kitchen. Chef Eric Siew presents the King of Fruits aka the durian in different guises: Nasi Goreng Durian, Crispy Durian Fritter, Kek Lapis Durian, Durian Cheese Apam and Ayam Durian Skewer for every table of five diners at Makan Kitchen’s “Lagi Shiok!” with Five-buous Durian Weekend Hi-Tea (RM91 per person) from 1 August until 31 October. 

As unlikely as it sounds, the Nasi Goreng Durian works surprisingly well…at least for my tastebuds. I love how the patina of custardy sweetness amplified the fried rice’s scrumptious smoky-savouriness on the palate. Yummylicious!

Coming in a close second in the fave stakes is Durian Fritter – decadent durian flesh sheathed in feather-light, crisp and golden brown batter. An inspired creation drawn from the evergreen appeal of our local tea time treat of goreng pisang.

Durian Cheese Apam hits the third spot with its moist, fluffy texture giving way to an intermingling of mildly cheesy and creamy sweet overtones. Although I find the Ayam Durian Skewer a tad cloying, the chef’s effort in channelling Malaysian famed satay with thick durian puree was commendable. Those who enjoy savoury-sweet pickings would stick up for this unusual combo.

After the inventiveness of the other temptations, the Kek Lapis Durian was kinda ho-hum. Dessicated coconut just don’t cut it in view of the availability of fresh coconut although I found the sponge-like cake sandwiched with durian puree decent enough.

Don't take my word for it. You'd have to savour the droolworthy treats and draw your own conclusions.

For reservations, call Makan Kitchen, tel: 03-2172 7272 or visit: www.makan-kitchen.com for information.