Starbucks Malaysia Reimagines Raya with New Offerings

We’re just a few weeks shy of Hari Raya Aidilfitri. This year’s celebrations will be a little subdued due to the COVID-19 pandemic, but Starbucks Malaysia is keen to inject some colour into the festivities – through several exciting new Raya beverage and merchandise offerings.

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I’m sure everyone is missing Air Jagung, which is a must-have at Ramadan bazaars. Taking inspiration from this popular drink, Starbucks has come up with the new Caramel Sweet corn Frappucino – beautifully crafted with premium sweet corn sauce, luscious milk and a generous drizzle of caramel sauce, topped with green tea whipped cream. You’ll feel as if you’re at the heart of the warm, bustling Ramadan markets again!

Starbucks® Chewy Kurma Cookies

Dates are another commonplace during the Ramadan and festive season, and the delectable Chewy Kurma Cookies, a combination of rolled oats, dates and hints of cinnamon, can be enjoyed with close family members at home, or delivered to relatives and friends.

Grab app or Foodpanda app customers can order both items at a special price and have them delivered to your preferred address. Alternatively, order the Starbucks Iftar Together Combo set, where you can get two Grande-sized handcrafted beverages and one slice of cake for only RM29.90.

Aside from its usual beverages, cakes and pastries, Starbucks Malaysia is also offering merchandise through the mobile apps, which can be an option for many if they feel like doing their Raya gifting this season remotely. The brand’s beautifully designed Raya Cups and matching Cup Sleeves for this year are created locally by the Starbucks team in Malaysia and make for wonderful gifts.  The designs combine the very traditions of Malaysian batik with The Fanous, the decorative lanterns that has since become synonymous to Ramadan and Aidilfitri. These lanterns are also significant during these uncertain times as a beacon of hope, and as a light that will keep shining despite the circumstances.

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The local team has also designed a one-of-a-kind Aidilfitri 2020 Starbucks Card. The card’s main feature is its Malaysian Batik pattern with an intricate floral design, and pigments of various shades of green that have been coloured in by hand. The card this year is also unique as it is made from paper, which makes them a more sustainable option. With a minimum activation of RM50, this card is perfect to share with a loved one.

The Iftar Combo Set is available at all stores from 12 May onwards. The Caramel Sweet Corn Frappuccino, Chewy Kurma Cookies and the Aidilfitri 2020 Starbucks Card is already available in all stores nationwide, while stocks last.

For more information, visit the Starbucks Malaysia website at www.starbucks.com.my

9 Must-Have Hari Raya Dishes For the Festive Season

Ramadan Kareem!

Last week marked the start of Ramadan, the holiest month in Islam, when Muslims around the world observe fasting from dawn until dusk. In Malaysia, this is usually a time for Ramadan bazaars – but these have been cancelled due to the coronavirus pandemic. Some states have come up with innovative ways to help traders, such as through delivery services – and while it may not come close to the festive atmosphere at an actual food bazaar, it’s the best option to ensure that we still get to enjoy some food, help out the traders and most importantly, keep safe and healthy.

After Ramadan comes Eid, known colloquially as Hari Raya Aidilfitri, on May 24. Just like Christmas is celebrated in Western countries as a time for family and togetherness, so is Hari Raya to Muslims. But with travel restrictions expected to be put into place to avoid an exodus of city folk returning to their hometowns (which might cause another wave of infections), members of the public are faced with a very bleak and lonely Hari Raya.

Not all is doom and gloom, however. An essential part of any celebration is food – and I’m pretty sure that we’ll still be able to enjoy some scrumptious Raya dishes: perhaps not at a friend’s open house or a family gathering, but from a restaurant, small-time traders (whom we should definitely support), or if you can make it at home – then all the better!

Rendang 

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Photo credit: Kyle Lam via Flickr

No Hari Raya celebration would be complete without rendang – a spicy slow-cooked meat dish braised in coconut milk and spices. There are many different ways to make it, depending on the state/region you’re from. (One thing it is not, however, is crispy.) Typically, a protein such as chicken, beef or lamb is used, but there are also versions made with seafood like fish, shrimp, crab, squid and cockles. The rendang that I am most familiar with is the regular rendang daging, which is drier than curry but still has plenty of gravy that is excellent with rice. A lot of work goes into making good rendang, with ingredients such as coconut milk (santan) and a paste of mixed ground spices such as ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillies and more.

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The rendang from Negeri Sembilan – a state with a large Minangkabau diaspora – has a distinctively Padang influence, with heavy use of turmeric, chilli and santan which gives it a distinctively lighter colour. They also like to use smoked duck as the meat – another Negeri Sembilan specialty. Rendang Tok from the state of Perak, on the other hand, is very dry with little to no gravy, and uses a liberal amount of kerisik (pounded, toasted coconut) and larger chunks of meat that is slow-cooked until tender. My personal favourite? Rendang paru, made from cow lungs. Not very healthy, but t I only have it once a year. 😛

Lemang 

Lemang

Photo credit: zol m via Flickr 

A lot of Hari Raya dishes have strong flavours + gravy, and are made to be eaten with rice. So you definitely can’t miss out on lemang, essentially glutinous rice, salt and coconut milkin a hollowed-out piece of bamboo and grilled over an outdoor fire. You might think it’s easy to chuck rice into bamboo and grill it, but the ‘simplest’ things are often the hardest to execute. The bamboo can’t be too soft or it will break easily, but neither can it be too hard as it will take too long to cook the rice. Maintaining control of the fire and heat is essential, which can be challenging when you’re working with an open fire. The bamboo also has to be turned over constantly, to ensure the rice is cooked evenly and thoroughly. The final result? A slightly sticky, chewy rice with a smoky aftertaste – perfect to go with curry, rendang and serunding (meat floss). 

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Lemang periuk kera, which features rice stuffed into pitcher plants, has become very popular in the last couple of years – although naturalists discourage eating it due to fears that the plant will be over-collected in order to meet demands.

Ketupat 

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Photo credit: Sham Hardy via Flickr 

Andddd we have the poster child for Hari Raya – ketupat, or compressed rice. The image of ketupat nasi, housed in iconic diamond-shaped containers woven out of palm leaves, is synonymous with Hari Raya in Malaysia. Like lemang, ketupat is meant to be eaten with all the savoury, curry and gravy-based dishes. Aside from ketupat nasi, there is also ketupat daun palas, which is triangular in shape and made with glutinous rice.  If you can’t get your fill of rice, look out for nasi impit which is basically rice compressed into squares – makes for easy eating! 

Masak Lemak 

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While it’s literally translated to ‘cooked in fat’, masak lemak actually refers to a style of cooking that incorporates coconut milk (yes, we use a lot of that here). The dish is usually prepared with meat such as chicken, beef, fish, seafood and even vegetables. Masak Lemak Cili Api is popular in Negeri Sembilan and has a vibrant yellow colour, with birds-eye chillies thrown in (they’re pretty spicy at 50,000 – 100,000 Scoville units!) alongside turmeric and other spices. For something milder on the palate, there’s Masak Lemak Putih, which is white in colour and often uses vegetables such as cabbage and pumpkin. 

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Masak lemak putih with pumpkin and spinach

Satay

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Satay may not be Hari Raya “exclusive”, but it is certainly part of any Hari Raya gathering worth its salt. And who doesn’t like smoky barbecued meat on skewers, grilled over a charcoal fire? Most common meats are chicken and beef, less common are lamb and seafood. Of course, you can’t miss out on the peanut sauce and nasi impit. Tone down the spice with some cucumber and onions.

Kambing Panggang 

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Again, not Raya exclusive, but you’ll often find it at major festivals in Malaysia celebrated by the Malay community. You’ll often find whole roasted lamb at Ramadan bazaars or at buka puasa/ Hari Raya buffets at hotels, served with black pepper or mushroom sauce.

Sambal based dishes

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Curry-based and masak lemak-based cooking form a large part of Malay and Indonesian cuisine. Rounding it off are sambal-based dishes, which are typically made from a sauce or paste featuring chilli, shrimp paste, garlic, ginger, shallots and other spices. Sambal dishes are very common during Hari Raya – my favourite being sambal sotong (squid), which comes in a spicy, rich and thick, sweet gravy.

Bubur 

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There’s something very hearty and comforting about the humble porridge – perhaps because it is easy to digest, tasty, and warms/fills the belly right up. There are both sweet and savoury variants. Bubur Lambuk, a spiced meat porridge, is a popular dish for breaking fast during Ramadan, and it is also served during Hari Raya. Again, like Rendang, different states have their own versions. The east coast of Peninsular Malaysia uses fish meat and fresh herbs such as fern and cassava leaves, while Bubur Lambuk Utara from the northern states of Malaysia contains egg, shredded chickens and nuts. Personally, I like dessert bubur that uses local fruits and ingredients, such as black sesame, mungbean, red bean and pengat pisang (banana porridge? although it’s more like a stew rather than a bubur per se).

Kuih-Muih 

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Ending this post on a sweet note, we have kuih muih. It’s hard to classify what kuih muih is as they come in all sorts of colours, shapes and flavours –  the best I can describe it is an assortment of cakes, sweets, cookies and snacks. Traditional favourites that are commonly seen during Raya include Kuih Koci – a glutinous rice dumpling with a palm sugar-filled centre, onde-onde (chewy glutinous rice balls with shredded coconut), kuih bakar (baked pandan cake), lepat pisang (steamed banana cake wrapped in banana leaves), talam ubi (tapioca cake) and kuih seri muka (a two layered white and green cake).

 

What are some of your Hari Raya favourites? If you celebrate Eid in other parts of the world, let me know in the comments about some of your traditional dishes!

 

 

 

 

 

FERN launches Hari Raya Collection, Inspired by Morocco

Hey guys! I hope you’re all holding up well, wherever you are.

Hari Raya (Eid), which falls on May 23 this year, is just around the corner. Obviously it’s going to be a subdued affair – but I figured we all need something other than depressing reports on COVID 19, so here’s some exciting news for the fashionistas.

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Known for its elegant batik wear, local design house FERN has announced its latest Raya collection called The Moroccan Series – inspired by the landscape, beautiful nature, people as well as rich culture, history and traditions of Morocco. Blending Moorish architecture and nature motifs, the collection will feature FERN’s trademark designs blended with a variety of elements, from the landscapes of the Sahara desert and Atlas Mountains, the night sky filled with stars and the beautiful damask rose, to the intense blue tones of the little town of Chefchaouen, palm trees towering over its streets, and beautiful mosaic patterns filling the Medina of Fez.

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Fern Chua, founder and designer of Fern, says the inspiration for the collection came from a visit to Morocco last year.

“There is a certain charm to the elements found in Morocco. Being a Muslim country, there are many similar motifs that are also found here in Malaysia. A keen eye could see the interpretation and use of Islamic geometric influence in most Muslim countries. Combining local and foreign silhouettes while staying true to the FERN identity proves to be my biggest challenge. The similarities between the two countries is what I look to connect with for my Raya collection this year through the Moroccan Series,” she says.

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The Moroccan Series Raya collection will showcase 15 patterns which entails a mix of block prints and abstract prints drawn from the Sahara, palms and roses, and will have up to 20 looks – FERN’s biggest collection yet. Made with high quality natural materials and designed with versatility in mind, the Raya 2020 collection aims to create unique looks for individuals from all walks of life. In addition to the collection, a range of jewellery made by local Moroccan artists are also introduced to complete the looks.

Pre-orders for The Moroccan Series can be made online now on fern.gallery. 

Here are some more of my favourite looks from the collection! I like how some of them are suitable even for daily wear.

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**Photos courtesy of FERN. 

Ramadhan Buffet @ The Straits Estate, V E Hotel &Residences Kuala Lumpur

One good thing about living in Malaysia ? We have so many holidays for the many different races/religions that live here that it’s like a never-ending celebration throughout the year ! 😀 Christmas and New Year’s is followed by Chinese New Year, then there’s Easter, Diwali, and of course Eid-al-Fitr or Hari Raya, which marks the end of the Muslim holy month of Ramadhan. People used to make home cooked meals, but these days, many are opting to treat themselves and their families to buffets at hotel.

Recently I got to try the buffet at V E Hotel & Residences in Bangsar, which opened last year. This will be the second time that their all-day dining restaurant, The Straits Estate, is running a Ramadhan buffet, and the theme for this year is ‘Straits & Arabian Bazaar’ – featuring an assortment of Arabian and local favourites!

The ulam-ulam section (Malay style salad) – assorted greens with sauces, pickles and tempe (fermented bean curd).


Keropok lekor, aka crispy fried fish crackers – although these were a bit soggy from being left out in the open for too long.

Chef ladling piping hot spoonfuls of Malacca-style Kawah Kari Kepala Ikan (fish head curry in a wok) into smaller bowls. Traditionally during Ramadhan in Malay villages, folks would have a celebratory feast prepared by the villagers, where everyone chips in with food + manpower. To cater to the large number of guests, they would serve the food directly from the kawah (wok).

Arabian/Mediterranean inspired pastries and hearty appetisers such as Hummus, Fattoush Salad, Babaganoush and flat breads, to name a few.

Assorted Malay favourites and must haves every Raya: rendang, curry, serunding ayam & daging.

Succulent Ayam Percik Terengganu (roast chicken) marinated with a blend of herbs and spices.

Not sure what the black rice was but it was goooood.

At the outdoor patio, next to the water feature, chefs grill seafood to order. Choose from ikan pari (stingray), ikan tenggiri, ikan tongkol, ikan cincaru and more. My pari was excellently done and had none of the fishy smell commonly associated with the fish.

Kebab meat roasting on a rotating spitoon.

Whole fried fish.

Possibly one of the best dishes of the day; the Lamb Shank Tagine which was tender and juicy, complemented by well flavoured sauces of black pepper and mint.

Looking at the spread of food made us rambang mata (unable to pick what to eat!). The hotel staff were kind and accommodating enough to serve us individual dishes so that we could have a bit of everything. The mee goreng (left, fried noodles) packed a punch of spice and flavour, while the assorted seafood and meat platter comprised of mutton, shrimp, mussel and squid.

Tongue on fire; quenched thirst with a variety of drinks. The Sado Water had chillies floating in it. After tasting it, the other writers and I agreed that it tasted like liquified wafer biscuits x__x. Not unpleasant, but somehow strange.

Nostalgic brands that every Malaysian should be familiar with.

Moving on to the kuih muih, there was pandan cake, kuih cara, kuih lapis, tapioca cake and peanut crackers. Although the savoury items up until then were all good, the desserts were a tad disappointing.

Thank god for their chocolate fountain – chocolate never disappoints anyone.
Red Velvet cake. 

Too pretty to eat cake.

I will now regale you with professional photography after my slew of noob photos 😀

Photos below are courtesy of V E Hotel & Residences. 

To enjoy early bird savings, dine in between 29 May and 5 June and pay only RM98 nett per person! That’s super value for money, seeing that most hotels in KL charge RM100 and above. The regular price for their promo is at RM128 nett per pax between June 6 and June 23. Book and pay before 15 May to enjoy 20% off.

For enquiries and reservations, call +603 2246 2888 or email to dine@vehotel.co.

Get Cashback from your Online Shopping with ShopBack

I don’t want a discount…. said nobody ever.

Especially Malaysians. We’re natural bargain hunters.

The festive season is an exciting time for shoppers – so much to buy, so little time!

As times change, an increasing number of people are ditching malls and turning to online shopping sites like Groupon, Lazada and Zalora. Everything under one virtual roof, and you never have to step out from the comforts of your home.

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With Raya just around the corner, most of us will be buying new clothes, new decorations for the home, stocking up on cookies, etc. Our wallets are sure to feel the pinch!

Now, what if I told you… there’s a way to get money back from allllll that online shopping?

Got so good meh? you ask.

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If I’m lying you can smack me around like Batman.

 

Well, enter ShopBack Malaysia, the cashback site that literally pays you to shop.

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What is Cashback?

You get your cash back. Not hard to understand.

ShopBack rewards cashback for online shopping, giving you a portion of the amount you spend on their affiliated merchant sites.

The concept is already well-known in countries like US and the UK, and is slowly picking up in Asia. Founded in Singapore, ShopBack spread its wings to Malaysia a year ago, and has since cashed back millions of ringgit to shoppers.

They work with no less than 500 merchants, including some very big names in online shopping.

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Shoppers can look for Hari Raya shopping and promotions – baju raya and shawls from Zalora, consumer electronics from Lazada – or find the latest vouchers from Groupon Malaysia.

The cashback rewards are not limited to just products, but also things like hotel stays from booking.com and Agoda, travel packages from Air Asia, beauty treatments from Hermo, and even food delivery services from foodpanda!

Wah, I want! So how to shop?

Simply go on to ShopBack and register for an account. Oh, and… (Malaysians love this word) – it’s free.

Once done, click on the products and services listed on Shopback, to be redirected to the merchant sites where you can shop as usual. Just by doing this one extra step, you’ll get up to 30% cashback, plus enjoy merchants existing discounts and credit card rebates!

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Make it rainnnn moneyyy

After shopping, the cashback will go into your ShopBack account, which users can cash out at the end of the month through their local banks (Maybank, CIMB, etc).

TLDR: Watch this tutorial video.

Must share-share:
Good things should be shared, so tell all your friends! Best of all, they give you added rewards when your friends sign up, so you sama-sama happy. Just invite them through this link: https://www.shopback.my/referral/invite

Selamat Hari Raya and Happy Shopping! 

 

Parkroyal KL’s Ramadhan Buffet

Ramadhan is just around the corner and it’s a major celebration in Muslim-majority Malaysia. But even non-Muslims  join in the festivities – during the holidays, we visit our Muslim friends and neighbours, and get to enjoy delicious cuisine. The malls will be decorated with Hari Raya (Eid, in the local language) items and classic Malay hits are often played over the PA system.

Muslims fast from dawn to dusk for the month leading up to Raya. Breaking fast in the evening used to be a simple, home-cooked meal, but people are more affluent these days, so they go to expensive hotels instead.

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For the third year running, I got to sample the Ramadhan buffet spread at Parkroyal Kuala Lumpur. Idk why but my editor seems to like sending me there lol. Not that I’m complaining, because Parkroyal has the most consistent food quality that I’ve tasted so far among the hotels (other than Eastin PJ).

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This year’s Ramadhan Selera Kampung (Village Flavours) is slightly different, because they are offering a whopping 18 types of porridge on four rotating menus in the buffet. Now you’re probably like “it’s just porridge, how many ways can you make them?” Well, you’ll be surprised, because I was!

But let’s go in chronological order, shall we?

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For appetisers, Malays like to have kerabu and ulam – basically a local version of salad with ingredients such as chillies, pucuk ubi (a type of fern), and even pickled veggies and fruits. The sourish tang whets the appetite for heavier dishes later on.

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Porridge is one of the strengths of the chefs cooking in Parkroyal – which is why they decided to feature it this year, according to their PR spokesperson. There were regular types like fish, chicken and vegetables, but also unconventional ingredients like sweet potato (above), crab and lobster. The sweet potato porridge was beautifully presented with bright colours and a hint of sweetness.

Traditional Ramadhan porridge like Bubur Lambuk (cooked with a mix of herbs and spices) also made an appearance, as well as unique regional types like Bubur Asyura Johor, Bubur Menguh Bali and Bubur Asyura Utara.

I had assumed that the porridges would taste the same, but was pleasantly surprised to find that they were all cooked well with different textures and flavours! If you’re giving these a try, I suggest sampling just a few spoonfuls of each so that you’re not too full.

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classic Malay food – tempe (fermented beancurd) with long beans.

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This has always been one of my favourites from Parkroyal’s Ramadhan spread – Rendang paru & Hati (cow lung and liver). Rendang is basically a curry-like dish made from cooking chillies, serai (lemongrass) and a bunch of herbs and spices to form a dry-ish paste. The texture is creamy and it is packed with spicy, herby flavours.

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Ikan Duri Berlada (thorn fish?)

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fried shrimp

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Kari Telur Ikan Sentul – or curry fish eggs. The eggs are still in the sac.  Might seem disgusting to some but I loved having these as a child.

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One of their house specialties is roasted Ayam Percik – marinated for hours in a blend of spices for a savoury flavour that’s great to go with rice.

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Roast cuts of lamb.

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Fresh seafood grilled to order.

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Nasi Beriani Tanam, another house specialty. Fragrant rice is cooked together with chicken or beef, so it soaks up all the meaty flavours.
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And more porridge! The sweet ‘porridge’ dishes were more like desserts, like Pengat Pisang (banana) which had sizable chunks of banana in it and a natural sweetness.

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Traditional Malay kueh (desserts), such as Pandan cake, and kuih pulut (glutinous rice cake, topped with a jelly-like layer on top). They also have a nice selection of Western-style cakes and puddings.

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liked this dessert called ‘Puteri Mandi’ (bathing princess), which was made up of glutinous rice balls swimming in a sweet and thick gula melaka (palm sugar) soup.

Chatz Brasserie, 
Parkroyal Kuala Lumpur,
Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2147 0088 ext 6350
Business hours: 6.30am to 12.00am daily

Food Review: Breaking Fast At Parkroyal’s Ramadhan Buffet

It’s the month of Ramadhan, when our Muslim friends fast for 30 days before celebrating Eid-al-Fitr, or Hari Raya Aidilfitri as it is known in Malaysia. During the fasting period, they have a meal at 5-ish in the morning and will not drink or eat until 7-ish in the evening. Many hotels would offer buka puasa (breaking of fast) spreads throughout this time. For a review from the newspaper I work at, I was invited to write about the one at Chatz Brasserie, Parkroyal KL. So I decided to put it up here as well. 😀 (For the actual article, read here)

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Themed around traditional kampung (village) -style cooking, patrons can expect some good-ol dishes served just like mom/grandma made them such as various ulam and kerabu (Malay salads), curries, rendang, as well as local noodles and rice dishes.

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Fresh seafood selections on a bed of ice; oysters and shrimp.

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Pasembur, a Malaysian Indian salad made of shredded cucumber, potatoes, beancurd, turnip, taugeh (beansprouts) and prawn fritters, topped over with a spicy peanut-like sauce. The good thing is that you can adjust ingredients yourself to suit your tastes.

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Some spicy curry dishes. I find Malay food a little too heavy coz everything is so creamy and spicy, so I can only have it once in awhile. (Right) Ikan masin masak tempoyak (spicy fermented salted fish)

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This was the first time I tried Rendang Paru & Hati. It was really good! Easily one of my favourite dishes at the buffet. Rendang originates from Indonesia but is popular in other countries where there is a big Malay/Indonesian population such as Malaysia, Singapore and Brunei; made with a blend of different spices and herbs such as galangal, turmeric, chilli, coconut milk and lemongrass. The paru and hati (lung and liver) was chewy and the creamy sauce clung to it with a smooth consistency. Lovely to go with white rice. A teensy bit too spicy  – my ear drums were hurting after a few servings lol.

Soup. They’re actually quite substantial, I’d call them ‘broth’. There’s chicken (left) and oxtail (right). The oxtail soup has a nice layer of oil on the top, thanks to hours of flavourful boiling. Patrons can opt to add-on condiments to their soup, such as fried prawn fritters, beef trimmings, fried shallots and chopped spring onions. It is actually quite similar to French Onion soup. One can also dip bread spread over with thick creamy butter to go along with it.

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Gulai Kawah is a traditional Malay curry cooked at festivals in the village, whereby everyone gathers and pitches in to prepare a feast, hence the large wok to accomodate a big number of people. It is often served straight from the wok. The ones at Parkroyal were made from local tuna and beef trimmings. I liked the latter because of the chewy fat and lean meat which literally melts in your mouth.

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Traditional Malay kuih (cakes?). There’s kuih lapis (layer cake), kuih bakar Pandan (pandan baked cake) and many more. I like the Pandan cake (left) which has a slightly crumbly crust and thick, sweet Pandan flavoured jam on the inside. Sorry, the closest English word I could think of is Jam. In reality it has more of a doughy texture.

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Fresh seafood grilled to order by the chefs. (Below) Ayam percik is a grilled marinated chicken basted with a spiced coconut milk gravy. It’s also one of the hotel’s specialties.

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Another one of their signature dishes, which in my opinion was pretty good: Nasi Briyani Daging Tanam. Briyani rice originates from the ancient Persian cuisine and was brought to South East Asia by Muslim traders. The version here is topped with tender, juicy beef that just falls apart in soft juicy strips.

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Kuih cara berlauk is made up of flour, egg, coconut milk and turmeric with a filling of spiced beef or chicken, so it’s savoury-sweet.

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Kerabu ayam (chicken salad)

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Chef preparing cuts of beef.

The Juadah Kampung buffet is priced at RM125 nett per adult and RM62.50 nett per child, is available until July 27. The buffet is from 6.30pm to 10.30pm at Chatz Brasserie, Parkroyal Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur.

For reservations, call 03-2147 0088 ext 6350.