KOPITIAM EXPERIENCE AT DORSETT GRAND SUBANG

Hankering for some good old kopitiam fare such as Nasi Lemak, Roti Bakar with Butter & Kaya or Soft-boiled Kampung Eggs with your fave cuppa? Foreign and local guests of Dorsett Grand Subang can now enjoy a first-hand experience of eating in a local kopitiam Mon-Fri, 10.30 am to 5 pm without stepping out of the hotel.

Priced at RM12.80 nett per order inclusive of a cup of Milo, Teh Tarik, Kopi Lokal or Nescafe Tarik, you can select Roti Bakar (toast) with Butter & Kaya (local egg jam), Soft-boiled Kampung Eggs, Nasi Lemak Bungkus, Cucur Udang (2 pcs), Giant Chicken Curry Puffs, Popiah Goreng (2 pcs) or Portuguese Egg Tart.

We gave thumbs up to the delicious Nasi Lemak. Wrapped in banana leaf lined paper, the coconut cream-enriched rice was fragrant and went like a dream with the sambal which had a hint of sweetness to it. Ubiquitous accompaniments: a slice of omelette, sliced cucumber, and fried peanuts with ikan bilis (anchovies) lent textural interest.

Unlike Cucur Udang (prawn fritters) sold elsewhere where the prawns are non-existent, we are pleased to find several small prawns atop the crispy pieces. Served with a chilli dip, the fritters were so delectable we couldn’t resist a second helping.

Another on-point offering was Popiah Goreng. The generous filling of shredded jicama, carrot and mushroom inside the fried spring rolls was reminiscent of Penang Nyonya-style chun piah.

As a fan of local curry puff, I was delighted to find the Giant Chicken Curry Puff came up to scratch. Besides diced potato and chicken, it included a wedge of hardboiled egg.

 

If you’re slanted towards Continental fare, individual portions of Big Breakfast (RM48 nett) are served from 11am to 3pm daily. A hearty plate big enough to two light eaters to share, it consisted of fluffy scrambled egg, chicken sausages, crisp beef bacon strips, baked beans, sautéed mushrooms, hash browns, cherry tomatoes, salad, and slices of buttered toast.

MOONLIT SERENITIY

Celebrate the upcoming Mid-Autumn Festival with Halal mooncakes from Dorsett Grand Subang, available now until 29 September.

Perennial best sellers: Premium Musang King Durian Snowskin Mooncake (top right, RM63) and Dorsett Signature Blue Mooncake (bottom right, RM43) comprising white lotus paste single yolk encased in organic blue pea flower snowskin continue to be the top draw among Dorsett guests.

The sweetness of the Signature Blue mooncake is just nice, with the salted egg yolk giving the lotus paste filling balance. We also like the inclusion of kuaci (melon seeds) in it.

A standout in our book this year is the Honey Purple Potato Paste with Single Yolk in Lemongrass Snowskin (RM43). The delicious sweet potato paste melds harmoniously with the fresh herbaceous-lemony imbued snowskin.

A touch of bright sweetness from yuzu honey citron lends distinct edge to the baked variant of Pandan Lotus Paste Single Yolk in Yuzu Honey Citron (RM43). Although it's an unlikely combo, the flavours work like a charm.

Made from pure Musang King pulp, you'd realise why it remains such a hit with mooncake fans of the Premium Musang King Durian Snowskin. The luscious taste is incomparable and as good as eating the actual fruit.

Dorsett Mooncake Gift Set (RM128 nett) makes gifting easier for the Mid-Autumn Festival celebration. It comprises a set of 4 baked mooncakes and a box of 10 sachets Rhymba Hills sampler. 

For more information, call Dorsett Grand Subang, tel: 03 5031 6060.

PALATE-PLEASERS APLENTY AT WARUNG PADANG

Possibly West Sumatra’s most popular export, Nasi Padang (rice from the town called Padang) is a specialty of the Minangkabau community. The cuisine encompasses assorted dishes: ranging from hot, spicy curries and milder, flavourful stews to deep-fried delicacies and vegetables cooked in sambal, to complement white rice.

With three decades of experience in Padang food, Chef Pak Isan Santibi now rules the roost at the newly opened Warung Padang by The Majapahit group.

The eatery is pragmatically designed, with a prominent display counter and a glass showcase laden with a mind-boggling array of Padang specialities to leave diners spoiled for choice. Everything looks so tempting, it’s easy to go overboard when you start picking various dishes for your Nasi Padang meal.

Aside from white rice, Warung Padang offers Nasi Padang Plate (RM6.80) – a dish of white rice with blanched cassava leaves, gulai vegetable (veges in spiced gravy), various types of sambal and half a hardboiled egg.

If you are partial to ‘spare parts’, the Gulai Tendon (beef tendon in spiced gravy, RM17.50) and Paru Goreng Balado (fried cow’s lungs with chilli, RM10.10) proffer delightfully toothsome textures amidst varying levels of robust spiciness.

Show-stoppers we’d gladly vouch for include Rendang Daging (RM13.30), sumptuously rich and aromatic Minang-style beef rendang and distinctive Dendeng Daging Balado (RM14.30), Padang-style beef jerky in piquant fried sambal.

Creamy and spicy nuances make the Ayam Goreng Balado (RM13.30) tantalising choices to sample. For extra ‘fire power’ to set your tastebuds alight, the Ayam Goreng Lado Hijau (chicken with fiery hot green chilli, RM13.30) will accomplish that admirably well.

The Ikan Tilapia Goreng (RM15.40) is great for sharing; the fish’s inherent sweetness shining through the sprinkling of crispy fried garlic bits on top of it. Try amping up the taste quotient with dollops of Sambal Hijau Padang (RM3.70) or Sambal Balado Padang (RM3.70).

Balancing the protein selection are the green chilli sambal-laden Terung Sambal Hijau (RM5.90) and Sayur Daun Singkong (a mildly creamy turmeric-flavoured curry with cassava leaves, RM5.90).

 

Jering (Archidendron pauciflorum), otherwise known as blackbead or dog fruit, consists of edible seeds from the woody, globous and deep purple pods. This local herb is sometimes eaten raw as ulam whilst Padang folks adeptly cook the seeds to make Jering Sambal Hijau (RM3.70). The resultant dish tastes rather nice with the seeds’ sulphuric smell undetectable.

For some crunch, Sambal Kering Teri Kacang (RM5.90) –crumbled tempeh (fermented and compressed soy bean cakes) fried with peanuts and pounded chilli make an appetising addition.

Notable options of Perkedel Kentang (fried potato fritters, RM3.10), Telur Dadar Goreng (fluffy fried omelette, RM4.20) and Telur Balado (fried hardboiled egg with red chilli sambal, RM3.10) are also available.

 

Currently, Warung Padang is offering a ‘buy 2 free 1’ deal (subject to terms & conditions) to entice more diners to the new restaurant. Go with a group of friends and you’d have some wallet-friendly savings for your nasi Padang feast.

For reservations, call WARUNG PADANG BY THE MAJAPAHIT, tel: 03 7625 2570. Address: Lot G74, The Street, The Curve, Mutiara Damansara.

AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.

In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.

(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing most delicious.

The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.

Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com