AROUND MALAYSIA IN 80 DISHES AT DOUBLETREE BY HILTON PUTRAJAYA LAKESIDE

Eighty mouth-watering dishes representing the best of our nation's 13 states beckons for buka puasa at Makan Kitchen, DoubleTree by Hilton Putrajaya Lakeside this year.

Drawing inspiration from the nationwide Jelajah Selera Bersama Hilton campaign, Executive Chef Mohd Faizal Abd Ghani and his team are highlighting a culinary voyage around Malaysia.

Muslim guests can break their day-long fast with a variety of dates and cold drinks before sampling assorted local salads such as Urap Pengaga Udang Batu Jemala (Pegaga Leaves Tossed with Prawns and Spicy Grated Coconut) and Kerabu Paku (Spicy Fern Shoots Salad) among others.

Then whet the appetite with Assorted Spiced Seafood: Sambal Gesek Prawns, Tom Yum Mussels, Sambal Hijau Bamboo Clams, Nyonya Asam Sauce Scallops and Sambal Merah Manila Clams. These options are a tantalising departure from the usual poached version served elsewhere. Balance it with some Ulam-ulaman, fresh raw local herbs with condiments.

 

The eye-catching centrepiece of Kambing Panggang Berempah Sanggai  (Marinated Roast Lamb with Roasted Spice Rub) accompanied by Nasi Briyani Saudagar Arab (Spiced Biryani Rice) taste as good as they look.

Enhance the rice with some delicious Gulai Daging Rusa Kapar (Kapar Venison Curry) and Salmon Fish Head Curry. Biryani Rice with Quail Egg in Bamboo offers an interesting variation with the aromatic rice studded with sultanas and cashews, wrapped in turmeric leaf cooked in bamboo containers.

From the East Coast, Chef Faizal proffers distinctive dishes such as Ketupat Sotong Ganu (Stuffed Squid and Minced Seafood Served with Coconut Gravy) and Satar (Grilled Parcels of Spiced Fish Paste in Banana Leaves).

Traditional Hari Raya delights: Lemang, Ketupat Palas and Serunding are also available, evoking a sense of festive spirit into the dinner. Street food-style specialities such as Ikan Bakar (grilled fish), Otak Otak (grilled parcels of fish paste wrapped in coconut leaves), Satay and fritters add to the expansive culinary line-up.

Sweet endings are equally varied, ranging from fresh fruits and local kuih to mini glasses of puddings and creamy dessert broth such as Pengat Pisang.

The ‘Around The World in 80 Dishes’ themed-buffet dinner (6:30pm to 10:30pm) begins from 3 April to 3 May is priced at RM178 nett per adult and RM89 nett per child (aged 6 – 12).

For reservations at DOUBLETREE BY HILTON PUTRAJAYA LAKESIDE, call tel: 03 8890 0000, email: KULPR_FB@hilton.com or visit: www.EatDrinkHilton.com

FISH FOR ABUNDANCE AT SOUTHERN ROCK SEAFOOD

年年有余 is a customary wish for abundance and surplus during Chinese New Year, spurring the Chinese to toss Yee Sang with gusto, and load up on fish and seafood during the festive celebration. You can do so at Southern Rock Seafood Kitchen & Fishmonger, one of the most established seafood importers in the Klang Valley with its own restaurant in Bangsar (and a few off-site in major shopping malls).

At Southern Rock Seafood, it is most befitting to welcome the Year of the Water Tiger with a towering triple tier of Fruits De Mer (RM168++). Conceived for sharing, this impressive seafood selection is a sight to behold and will make waves with ardent seafood lovers.

To fully appreciate the quality of Southern Rock’s premium seafood, we recommend starting with the bottom tier of raw Tragheanna Bay Oysters (Ireland), Australian Mussels, Cloudy Bay Clams (Australia), and blanched local Tiger Prawns.

Local oyster connoisseurs in the know can vouch for Shucked - the best oyster bar in town (Southern Rock Seafood is behind it). Freshly shucked to order, the oysters are best savoured au naturel; it allows you to appreciate the briny and minerality of the oceanic nuances concentrated within these mollusks.

Likewise, for the mussels and clams – a dash of freshly squeezed lemon juice is perhaps all that's necessary to accentuate their soul-satisfying sea-fresh sweetness. 

To ensure things go swimmingly throughout the Tiger Year, prime your palate with a surfeit of seafood appetisers in the second tier: Salmon Sashimi, Cured Salmon (Beetroot & Gravlax), seared Japanese Scallops, Anchovies in Olive Oil (imported from Holland), Smoked Ocean Trout stuffed with Marinated Goat Cheese, and House-made Smoked Mackerel Paté.

Thin crisp toast points are served to complement the assortment; to enable you to savour the paté or place the anchovies on top to enjoy them. Take your time to discover the sensuous textures and complex flavours as you devour the succulent and scrumptious morsels.

A glass of classic Prawn Cocktail serves as the crowning glory for the seafood tower. For millennials and the uninitiated, this hors d’oeuvres consists of a whole blanched shelled prawn and diced prawns with chopped lettuce, dressed in creamy cocktail sauce – a mixture of ketchup with mayonnaise (sometimes Worcestershire sauce, hot sauce, and cayenne pepper are added). Prawns are believed to evoke laughter so eat up and be happy for 2022!

Also eat more fish for abundance throughout the Chinese New Year and Southern Rock Seafood reels you in with an array of fresh wild imported fishes that can be grilled, steamed, baked or prepared a la Meunière. Grilled Whole Sea Bass (RM88++) with roast Mediterranean vegetables and romesco sauce is a notable option.

The simple cooking style retains the fish’s natural taste whilst the slightly charred vegetables and rich Catalonian-style sauce (tomatoes, garlic, toasted almonds or pine nuts with olive or sunflower oil) add textural and flavour contrasts, should you desire it.

Noodles is synonymous with longevity so the Crab & Scallop Linguine (RM58++) should hit the sweet spot for carb-loving diners. Globules of salmon roe enriched the plump sweet scallops while the linguine passed muster.

 

Established as a full-fledged restaurant in 2015, Southern Rock Seafood has weathered the stormy F&B scene in Klang Valley rather well. According to manager Mostaq Ahmed, the team is open to catering to birthday parties, corporate events and social gatherings of up to 100 persons since things are gradually returning to normal.

Featuring a nautical theme with seafaring vibes, the rustic restaurant interior features distressed clapboard, mellow lighting and a long bar where showcases of imported oysters on ice take pride of place.

Over at the fishmonger section, chillers filled with whole and fillets of premium fishes from Australia and Europe and fridges of smoked and cured fish, and jars of caviar, fish roe and mackerel paté beckon invitingly. Live lobsters are kept in tanks in the inner sanctum.

The beauty about Southern Rock Seafood is they can source and import the fish and seafood you want if they don’t have it in stock – all you have to do is ask. They also supply premium seafood to most 5-star hotels and reputable restaurants in town and throughout Malaysia.

For reservations at Southern Rock Seafood Kitchen & Fishmonger, tel: +6 012 385 0266. Address: 32-36, Jalan Kemuja, Off Jalan Bangsar, Kuala Lumpur. Business hours: Mon-Fri 11 am-10 pm; Sat & Sun 8.30 am – 11 pm (last call 930 pm) Website: www.southernrockseafood.com

‘FORTUNE FAVOURS THE BOLD’ FEASTS AT HILTON PETALING JAYA

Like the bold and brave Tiger leaping into the coming Lunar New Year, the Hilton culinary team decides ‘fortune favours the bold’; the team showing their inventive streak via this year’s selection of Yee Sang creations and 3 set menus to welcome the Year of the Tiger.

During the media preview, we sampled dishes from the 3 different set menus priced between RM168nett – RM218 nett per person (minimum per table of 5 diners). Overall, the quality was on-point with the Eight Orchards Treasure Yee Sang (RM178 for 10 persons) garnering the most effusive praises.

The colourful combination of fresh fruits was refreshing was visually pleasing and whetted our appetite for repeat helpings. Imagine it was our second salad of the evening yet it got the thumbs up so that spoke volumes of its appeal.

While the Tiger Prawn, Salmon and Rose Apple Yee Sang (RM268 for 10 persons) was nice and distinctive, the jumble of crisps and pickles left it begging for more fresh vegetables and fruits to balance the equation.

When it comes to soul-satisfying soup, one of the key choices included Double Boiled Soup with Dried Scallop, Chicken, Black Mushroom & Herb. A surefire crowd-pleaser, this timeless broth is likely to go down well with both the young and young-at-heart.

Chicken is popularly eaten during the Lunar New Year – symbolically referred to as ‘the phoenix’ – is prepared in different ways for the 3 set menus. The Succulent Roasted Chicken with Mongolian Sauce should pique the tastebuds especially since the dark ginger-garlicky sauce enhanced the juicy and tender meat.

Fish is quintessential for Lunar New Year – to reflect abundance and excess – also takes centrestage in the festive menus. The Steamed Cod with Superior Soy Sauce and topped with Crispy Garlic was delicious although slightly overdone.

 

The Fried Golden Tiger Prawns with Butter, Salted Egg & Chicken Floss proved on-point; the rich savoury sauce a nice complement to the crustaceans’ natural sweetness. In Cantonese, the word ‘har’ (prawn) - a homonym for laughter - means eating prawns is believed to evoke happy laughter.

Hearty and comforting, the little parcels of Steamed Glutinous Rice with Salted Egg wrapped in Lotus Leaf will ensure no diners leave the table dissatisfied.

As expected, sweet dessert broth such as Warm Lily Bulb in Longan Syrup & Lotus Seeds rounded up the celebratory meal. One of the set menus also showcased dainty morsels of Nian Gao & Snow Skin Pumpkin.

For reservations at Toh Yuen restaurant, call tel: 03-7955 9122, WhatsApp +6016 216 0414 or visit: eatdrinkhilton.com                 Address: Hilton Petaling Jaya, Jalan Barat, Petaling Jaya, Selangor.