One menu integrating signature specialities from Still
Waters (Japanese and Cantonese), Maya Brasserie (all-day dining) and Ramah
Tamah (deli) makes it debut at Hotel Maya KL, to provide a seamless dining experience
in the new normal.
Sharmini Morganasundram, General Manager of Hotel Maya
KL said “a lot of thought has been put into this initiative, to ensure diners
can enjoy their preferred cuisine at affordable prices whilst maintaining safe
social distancing guidelines.”
The expansive selection lists Malaysian favourites,
Western choices, Japanese and Chinese specialities, and even healthy vegan fare.
Deftly prepared appetisers such as Wok-Fried Shelled Tiger Prawns with Butter,
Golden Oats, Curry Leaves and Bird’s Eye Chillies (RM23), and Butter Squid with
Salted Egg Yolk (RM28) hit the right note thanks to the delicacies’ airy-light batter
and on-point crispiness.
We highly recommend the show-stealing Set Nasi Kerabu
(RM18) – blue-tinged rice with butterfly pea flower jus accompanied by
delectable fried marinated fried chicken, fish crackers, salted egg, grated
coconut fish flakes and shredded raw vegetables. A marvellous ensemble of
vividly robust accents and varied textural interests that will induce you to
make short work of everything.
For a perennial dish that conjures up the feeling of
festive revelry, nothing beats the stellar Set Nasi Tomato, Ayam Masak Merah,
Jelatah, Sambal Belacan & Papadom (RM18). Again, the culinary team here pulls
off the tomato rice with aplomb: the zesty-tomatoey chicken in chilli is
sublime especially when augmented by the tart pickled vegetables, zingy shrimp
paste sambal and crunchy papadom.
More sedate, non-spicy fare like Olive Vegetable Fried
Rice with Shrimps, Fish and Golden Crispy Garlic (RM18) should go down well if
you’re not partial to spices and chillies.
Tastes of the Orient take centrestage in three set
menus: Ixora (RM60 nett for 2 persons), Hibiscus (RM80 nett for 2 persons) and
Rafflesia (RM100 nett for 2 persons). Crowd-pleasing curtain-raisers such as Japanese
Gyoza with Shrimp & Chicken and Unagi Tempura with Tobiko pave the way for heartwarming
broths — my personal pick is the tantalising Braised Hot & Sour Szechuan
Soup with Crabmeat, Fish Lip, Shrimps, Black Fungus, Mushroom, Szechuan
Vegetable and Beancurd.
Creamy Chicken with Curry Leaves and Housemade Spicy
Dried Shrimp Sauce, Deep-fried Spicy Seabass Fillet with Housemade Plum Sauce
and Shredded Young Mango, and Stir-fried Sweet Beans with Celery, Carrot, Black
Fungus, Lotus Root, Ginkgo Nuts and Crispy Almond Flakes are among some of the
main dishes featured in the set menus. They pass muster with white or brown
rice serving as the foil to partake them with.
Dessert to choose from range between Chilled Sea
Coconut with Longan and Lemon Syrup and Double Boiled Dried Pear with
Chrysanthemum, Sea Bird’s Nest, White Fungus and Dried Longan.
Dine-in at Hotel Maya KL on weekdays (except public
holidays) from 11am to 8pm (last order 7pm). You can also bring Maya Meals Home
via self pick-up or delivery: hotelmayakl.beepit.com daily from 11am to
8pm. Free delivery for minimum spend of RM60 within 5km from the hotel and RM80
within 10km radius.
For more information,
contact Hotel Maya Kuala Lumpur F&B Hotline: 012-282 8187. Hotel Maya KL is
located at 138 Jalan Ampang, KL.