IFTAR RAMADAN AT SILKA MAYTOWER

Siput sedut masak lemak cili api was the main headliner at the Iftar Ramadan spread prepared by Executive Chef Mohd Fazi Ramli and his team from Silka Maytower Kuala Lumpur this year. These little snails in their pretty ridged horn shells also known as balitong are delicious to eat but require some efforts to suck out their spiral flesh. Bathed in lusciously creamy gravy spiked with bird's eye chilli and pumpkin chunks, they were the show-stoppers at the hotel's breaking of fast buffet.

The pungent aroma of fermented durian made the dish of ikan patin masak tempoyak a close rival for local palates. Usually the fish would be too soft and disintegrated but I was pleased to find sizeable chunks of it in the heady gravy. An acquired taste for some yet for those in the know, this speciality is a must have come breaking of fast time.

Kari kepala ikan merah also passed with fiery red colour as we found lots of okra cooked to tender perfection, tucked amidst chopped pieces of red snapper fish head in a rich, appetising curry that seduced us into eating an indecent amount of rice.

Top marks also go to sotong sambal petai, another irresistibly zingy speciality which has springy squid rings tangoing with stinkbeans in saucy chilli haven. The heat from the sambal was relatively mild and gave ample room for the assertive pungency of the crunchy beans to shine. Love prawns? Then you must try the sublime udang panggang kuah percik - the shelled prawns suffused in a complex spice-laden gravy a cinch to enjoy.

We were pleasantly surprised by the chef's fresh spin on a familiar chicken dish - think of it as a dry Malay red curry - resulting in a beguilingly delish ayam masak merah bermadu. Such a simple tweak yet the outcome was splendidly agreeable.

Kambing kurma ubi kentang was another dish that won hearts with its rustic heartiness. Again the symphony of spices emanating from the meat and gravy left our tastebuds singing with gustatory pleasure.

Nasi bukhari and Penang curry mee were the other choices that hit the spot for us. Rebung masak lemak daging lembu, chicken & beef satay, ikan bakar and murtabak deserved attention too as these specialities were perennial favourites.

Assorted tropical fruits, local kuihs, cakes and jellies formed part of the sweet parade in addition to DIY ais kacang, ice cream and dessert broths: pengat labu, bubur cha cha and bubur kacang hijau.

 

Although the Iftar line-up at Le Maison is considerably modest compared to many other hotels, it definitely can give some of the bigger, more famous eateries a run for the money.

The Iftar Ramadan Al Mubarak dinner will be available until 3 July 2016. Priced at RM90 nett per adult, diners can enjoy 50% discount on the last three days of the promotion.

For reservations, please call Le Maison, tel: 03-2692 9298 x 8094. Address: Lobby Level, Silka Maytower KL, Jalan Mushi Abdullah, Kuala Lumpur.
 

NOSTALGIC TASTES AT SPRING GARDEN

 

Imagine feasting on the King of Fruits when you break fast during the weekend at Spring Garden. Yes, diners can look forward to enjoying a durian buffet (while stock lasts) when they buka puasa at the lakeside restaurant on Saturday and Sunday.

The spacious restaurant is heavily wood-accented and sits right by the Botanical Garden lake in Putrajaya. There's even a wide patio dining area with a splendid view.

 

 

True-blue Malaysians who are partial to the creamy, sweet flesh would be thrilled - well, we were when we treated to the thorny delight during the sneak preview!

 

We reckon coming in a close second has to be grilled seafood, ranging from irresistible flower crabs to stuffed squid. The ones we had were fresh and sweet, their delicate flesh imbued with hints of spices.

Suffice to say, just the sight and aroma of them being grilled alone would leave you drooling. Other choices to try include local fishes: kembung and pari which are perennial crowd faves.

Of course, no buka puasa dinner is ever without the all-time Malaysian satay and rightly so. Whether it's beef or chicken, these tempting skewers must be enjoyed with the trad accompaniments of nasi impit (ketupat is even better!), peanut sauce, chunks of cucumber and onion.

True to its Sajian Nostalgia Kampung theme, the spread offers plenty of familiar delicacies such as tahu sumbat (stuffed fried beancurd with yambean and carrot shreds), assorted fresh ulam and kerabu (the kerabu tempeh ikan bilis is rad) alongside a wide plethora of kampung-style main dishes.

City folks would be pleased to find yummy fried snacks: keropok lekor, spring rolls, sweet potato and banana fritters to nibble on. Our multi-racial foodscape means yong tau foo, steamed baos (top marks for the chicken barbecued buns), siew mai dumplings, nasi briyani and acar sayur would likely be on the menu. We can vouch for the specialities mentioned on the sedap scale.

Kid-friendly fare is part of the equation too. My finicky teen gave thumbs up to the fried rice, spice marinated fried chicken, ayam madu mamak and deep-fried prawns with oats.

We didn't eat much dessert that evening after overloading on durians. But rest assured, there are lots of sweet treats laid out to end the meal with. Here are the menus for reference.

For reservations, call Spring Garden, tel: 03-8889 1188. The restaurant is located at Taman Botani Putrajaya, Presint 1, Putrajaya. Reservations are advisable during the fasting month.

 

RICE DUMPLINGS GALORE AT TAO

Celebrated on the 5th day of the 5th lunar month, Duan Wu Jie for the Chinese community is celebrated with the making and eating of chungs (rice dumplings wrapped in bamboo leaves) and dragon boat races. The occasion is believed to serve as a tribute to a brave poet cum minister in exile Qu Yuan who drowned himself in the Miluo River, in his protest against the dismal state of affairs in the ancient Chinese kingdom.

This year, Tao's master dim sum chef Lo Tian Sion commemorates the festival with five varieties of rice dumplings which will available until 9 June 2016.

Handmade fresh daily by the chef who has over two decades of experience, the most impressive variant has to be abalone sea treasure rice dumpling (RM72.80 nett per piece). Instead of the customary ginger powder, Chef Lo has used five spice powder to give the humongous chung a different accent.

We had a sneak sampling of the gigantic dumpling which came packed with roast duck, salted egg yolk, baby abalone, dried scallop, dried oysters, sea cucumber and other delectable ingredients. Chockful of hearty flavours, it was the day's crowd fave as the huge portion was left us replete and happily satisfied.

Personally, I found the mini red bean paste dumplings (RM14 nett for two pieces) a classic winner. The plain sticky rice was compact enough and boasted a generous filling of mildly sweet red bean mash.

Another savoury version consists of dried oyster with braised peanuts and black eyed beans (RM22 nett per piece) wrapped in an elongated parcel. Traditionalists will enjoy this tasty offering which stays close to the familiar ham yuk chung (savoury meat dumplings) taste of yesteryear.

The chef's inventive streak rises to fore in the spicy Nyonya rice dumpling with dried shrimps and diced chicken dumpling (RM24.80 nett). Boldly accentuated with homemade Nyonya sauce - a robust blend of dried shrimps, dried chilli and five spices powder, the rice dumpling should appeal to those partial to strong, piquant flavoured food. The purist in me yearns for the sweetish nuance of candied wintermelon which makes Nyonya changs so distinctly different.

Mindful of health-conscious diners, Chef Lo has created mini rice dumplings with preserved winter melon, maraschino cherries, dried strawberries, raisins, lotus seeds and dried mango (RM14 nett) for them. I had expected it to be sweet but thankfully it was not. Some mango sauce is served with the dumplings for moistness.

Diners are welcomed to sample the rice dumplings at Tao Chinese Cuisine, InterContinental KL, Jalan Ampang, KL for dine-in and takeaway. For reservations or more information, call tel: 03-2782 6128.