CHINTA COURTS MALAY FOOD LOVERS

Classic Malay cuisine by resident chef Sandra Samad takes pride of place at Chinta by Chinoz in Bangsar.

Heralding a fresh chapter for Chinoz on the Park after its move from Suria KLCC, owner Teng Wee Jeh explains Chinta is a totally different concept from the original Chinoz, saying “For the interim period until the other outlet is ready (in Lucky Gardens, Bangsar), some Chinoz signature specials will appear in the menu at Chinta. Once the other restaurant opens, Chinta will focused solely on Malay dishes.”

Chef Sandra Samad who has a wealth of F&B experience, started at front of house at Rasa Sayang Hotel Penang. Then she became the duty manager at BonTon KL. Prior to joining Chinoz, she was the manager at q*doz Bangsar. During her tenure at Chinoz on the Park, Sandra oversaw the pastry and central kitchen for all Chinoz outlets.

Verdant greenery outside the restaurant beckons diners in. The simple interior exudes old world charm; retro knick-knacks such as wooden biscuit moulds, Nyonya baskets, rustic side cupboards and marble-topped tables as well as framed vintage prints serve as visual interest and decorative touches. 

Teng says, “Chinta serves classic Malay cuisine. Nowadays a lot of Malay food is either too pedas (spicy-hot) or lacks subtlety. At Chinta, flavour is more important than chilli ‘power’. You won’t need a kevlar-coated palate to enjoy our food!”

Topping the must-try list is Chinta’s Northern-style Nasi Ulam Utara (RM33++). Lightly flavoured with fresh turmeric, Basmati rice is tossed with at least 11 types of ulam (fresh local herbs). We love the delicate aroma of the myriad of herbs in the rice; good enough to be enjoyed on its own with a dollop of sambal.

If you order the lunch platter of the herbed rice, it comes with Ayam Rose, telur masin (salted duck egg), keropok ikan (fried fish crackers) and acar (pickles) as a complete meal.

The Ayam Rose (RM27++) is Chef Sandra’s take on the celebratory Malay dish of ayam masak merah – chicken cooked in a vibrant red sauce of tomato, chillies and spices. We like the stimulating complexity of the thick sauce: a cohesive melange of tangy tomatoes, chillies, onion, lemongrass and various spices. 

Well-smoked beef slices make the house speciality of Daging Salai Gulai Lemak (RM39++) outstanding in our books. The  gravy, accentuated by ground pepper and lemongrass’ fresh lemony-grassiness, has just the right degree of lemak santan (coconut cream richness) to it.

It's a highly recommended dish – we can’t wait to return to try the smoked beef short ribs version or Gulai Lemak Rusuk Salai (RM48++).

For a serving of greens, you can’t go wrong with Bendi Sambal Goreng (RM15++) – tender whole okra topped with coarsely pounded and fried red chillies, and crispy anchovies. Although the various dishes are tame in the fiery-hot department, each one is redolent with appetising, vivid flavours of the ingredients used.

As an avid fan of mee rebus, I’m stoked to find an on-point Mee Rebus Johor (RM19++). The thick, sweet-savoury gravy together with some batter crisps, firm beancurd, hardboiled egg, chopped spring onion and coriander, sliced beef and yellow noodles is satisfyingly delicious.

Local kuih naturally takes centrestage for dessert. The floral-shape, pretty as a picture Kuih Lapis Sakura (2 pcs, RM9++) is a light, subtly sweet treat to conclude the meal. We can’t get enough of the local confection’s ‘boing boing’ texture.

Equally notable is Kuih Kaswi (4 pcs, RM9++) – steamed cake made with tapioca and rice flour, palm sugar and pandan, and eaten with grated coconut.

Thirst-quenchers to try include Sarbat Pulau Pinang (RM12++) – a refreshing drink of spiced rose syrup with coconut juice and Kasturi Asam Boi (RM9++), fresh calamansi juice with salty preserved plums.

Teng informs us Chinta’s menu will change periodically. “The selection will remain relatively small as Sandra prefers to maintain the overall quality of the food.”

For reservations call Chinta by Chinoz, tel: 03-2201 375624. Address: Jalan Kemuja, Bukit Bangsar, Kuala Lumpur 

TOUCH OF FINE ART FOR MID-AUTUMN FESTIVAL AT FOUR SEASONS HOTEL KL

Acclaimed contemporary ink artist C.N. Liew has added his fine art touch to this year’s limited-edition Four Seasons Mid-Autumn Festival (MAF) gift boxes.

Filled with handcrafted mooncakes by the talented Yun House team, the bespoke designs featured on the MAF gift box come from Liew’s Beyond the Border series, which was showcased at ART SG 2023 in Singapore. Liew is the first Malaysian artist whose works have been exhibited at Art Basel, Fine Art Asia and Art Miami.

The vibrant red MAF gift box incorporates a twilly scarf of Liew’s eye-catching artwork tied onto the handle, and a double-tier ‘drawers’ to fit eight mooncakes bearing the iconic Four Seasons logo.

“The custom of gifting and sharing mooncakes signifies harmony, happiness and good fortune,” says Jimmy Wong, Executive Chef of Yun House. “Our limited-edition mooncake gift boxes are the perfect way to share the festive spirit with family, close friends and valued business partners.”

Available in a variety of flavours, ranging from the traditional to the innovative, the classic Baked Mooncakes such as Red Bean Paste with Almond Flakes; Pandan with Single Egg Yolk; and Puer Tangerine with Lotus prove their timeless appeal never wanes. We sampled them at a lunch recently and each variant lived up to expectations.

Partial to Snow Skin Mooncakes? We highly recommend the delicate Bird’s Nest with Black Sesame and Almond - a winsome filling with a pleasant tinge of luxury. Equally stellar is Chocolate Lotus Paste with Himalayan Salt and Egg Yolk Custard - the fleeting chocolatey accent and mildly sweet egg yolk custard heightened by a touch of salt. The popular White Lotus Paste with Seaweed Black Sugar and Macadamia Nuts manages to hold its own. Of course, the sumptuous Musang King Durian Snow Skin Mooncake rules them all with its creamy indulgent taste and fragrant aroma.

Priced from RM42 to RM78 per piece, and from RM336 to RM624 per gift box containing 8 mooncakes, only one thousand of the exclusive MAF gift boxes are available for pre-order now, while stocks last.

To place orders for Four Seasons Hotel KL’s MAF gift boxes and mooncakes, call tel: 03-2382 8888 or email: yunhouse.kualalumpur@fourseasons.com

 

 

MALAYSIA TAKES A SHINE TO FRESH APPLES OF POLAND

European apples from Poland drew thousands of visitors at the recent Malaysian International Food & Beverage Trade Fair in Kuala Lumpur. The famous orchards of Grojec took centrestage at the beautiful Polish pavilion where a trade mission of Polish fruit growers interacted with trade fair attendees.

President of the Fruit Union Association, Piotr Janota (left) said: “After meeting with representatives of several large fruit importing companies, we are happy to know Malaysians are eager to buy Polish apples. After two years of marketing campaign, we will be able to increase the sales of Polish apples to Malaysia.” 

Poland is the biggest producer of apples in Europe and globally, its production is second only to China and on par with the US and Turkey. Good soil and mild climate make the country conducive for growing apples whilst cultivation technology and the growers’ know-how and experience help to Polish apples stand out in the international marketplace.

 

Co-financed by the European Union campaign “Gift from the Polish Orchards, Apples from the Heart of Europe”, Polish apples entered the Malaysian market last year. Currently, only Gala Apples – medium sized apples with smooth, slightly shiny and yellow-red skin are imported into Malaysia. The sweet taste and delicately crunchy flesh make it popular with locals.

As part of the campaign, an Apple Day event was held at Taman Tugu Park in June with the cooperation of the Embassy of the Republic of Poland. Several hundred kilograms of Polish apples were distributed to park visitors; denoting Polish apples as a great companion for walks and as a travel-friendly snack.

Janota said Polish fruit growers take care of every production stage: from growing, sorting and packing to transportation. Environmental protection and sustainable production methods coupled with a rigorous control system ensure the eating quality and safety of the apples for consumer consumption.

For more information on Polish apples, visit: www.bestapples.eu

GIFU SPECIALITIES TAKE CENTRESTAGE AT KAMPACHI

Ayu fish and Hida beef from Gifu Prefecture will take centre stage at Kampachi restaurant, EQ Kuala Lumpur from 17 – 23 July.

At a special dinner graced by Gifu Prefecture Governor, Hajime Furuta (2nd from left) and Ambassador of Japan to Malaysia, His Excellency Katsuhiko Takahashi (2nd from right), we were treated to Gifu’s native produce: Kikurage mushroom, Shungiku (chrysanthemum greens), and Gohei-mochi complemented by a selection of sake such as Tamakashiwa (award-winning Junmai Daiginjo with well-balanced, muted melon sweetness and fresh acidity) and Hyakujuro Akazura (smooth, super dry Junmaisyu with rich aroma reminiscent of cooked rice).

Located between Tokyo and Kyoto, Gifu Prefecture is a haven of natural beauty, nestled amidst the breathtaking Japanese mountain range. Its pristine rivers and lush forests, fresh environment and sustainability practices make Gifu known for its exceptional agricultural produce.

Furuta said: "Gifu is blessed with abundant agricultural products, and we are thrilled to promote them beyond Japan. We are committed to sustainable farming practices and preserving the unique landscape of Gifu."

Furuta then presented Kampachi with the ‘Recommended Overseas Gifu Ayu Restaurant’ certification by the Globally Important Agricultural Heritage System (GIAHS) and ‘Ayu of the Nagara River System’ Promotion Association; making the restaurant the first in Malaysia and second in the world to receive the honour.

Guests were then treated to a sumptuous dinner of Ayu fish and Hida beef prepared by Kampachi Japanese chef Yusuke Ishigami. Also known as sweet fish, Ayu can only be found in the purest and cleanest waters especially in Gifu’s Nagara River.

Cherished by the local community for centuries, the river also helps to give rise to and nurtures traditional "Cormorant Fishing" with 1,300 years of history; and "Hon Mino washi paper", handmade Japanese paper registered as a UNESCO Intangible Cultural Heritage.

Raised in several facilities in Gifu Prefecture using clean, natural spring water under strict hygiene and temperature control, sustainably farmed Ayu fish is now available year-long.

Fine, tender with beautiful marbling, Hida Beef’s melt-in-the-mouth texture, and rich aroma and taste gained widespread recognition when Hidagyu achieved top honours at the 8th All-Japan National Wagyu Cattle Expo in 2002, held in Gifu Prefecture. Its continued success at various Beef Cattle Expo in 2012, 2013 and 2015 has made Hida Beef highly sought-after by discerning food lovers.

Our Gifu dinner commenced with Ayu Kanroni, simmered sweet fish in sweet soy sauce. The surprisingly firm albeit boney fish had fine flesh; its stomach was roe-filled. I like how the caramel-like shoyu that enhanced the fish’s natural sweetness.

The raw slices of Hida Gyu Carpaccio gave my jaw quite a workout. Luckily, the pleasant meaty richness accompanied by fresh greens and baby tomatoes made sampling the beef a distinct experience.

Sweet memories of my sojourn to Takayama returned when I sampled Ayu Shioyaki, grilled sweet fish with salt. We learned how to debone the fish by flattening the curvy Ayu with our chopsticks then gently pulling the tail to dislodge the whole vertebrate. The flesh was delicious and sweet, accented by a hint of salt.

True to all the key characteristics preceding it, the Hida Gyu Misoyaki – Hida beef with homemade miso didn’t disappoint. Served medium rare, the thickish beef slices tasted almost buttery on the palate. We love how the savoury miso with an imperceptible tinge of heat added a tantalising dimension to the meat.

For the speciality of Ayu Gohan (rice with sweet fish), the chef grilled the fishes separately then deboned and filleted them. The fish bones are used to make fish stock to cook the rice. To serve, the fish fillets are placed atop the cooked rice for presentation before everything was mixed together. While the rice tasted acceptable, the fish was too broken up to make its presence felt.

We enjoyed every drop of the Nameko Misoshiru, a soulfully satisfying miso soup with nameko mushroom. These small, amber-brown mushroom with a slippery gelatinous coating along with kelp added textural interest to the yummy broth. 

Dinner wrapped up with Gohei Mochi, a speciality of Central Japan, the skewered flat rice cake with sweet miso apparently is shaped like waraji (a traditional sandal). The soft rice cake texture reminded me of our ketupat; the miso paste with a sprinkling of coloured sesame seeds on it was more salty than sweet. The generous coating was a tad overwhelming on our tastebuds but it slowly grew on us the more we nibbled on it.

For me, the dinner was a memorable throwback to my trip to Takayama. Should you wish to embark on the culinary tour of Gifu, the menu of Gifu's bounties starts from RM60.

Advance reservation is required – for reservations at Kampachi, email: kampachi@equatorial.com or visit: https://linktr.ee/KampachiOfficial