May
3
2018

Buka Puasa Dinner Buffet Preview: PARKROYAL Kuala Lumpur Hotel

SELERA ASLI MALAYSIA FEATURING DELICACIES FROM SARAWAK – THE LAND OF THE HORNBILLS

I have a couple of food blogger friends in Sarawak and I read about them singing praises over their local traditional cuisines all the time that I wished I have the opportunity to try them but until today, I have yet to set foot in Sarawak.

Imagine my delight with puasa month around the corner, chefs at Chatz Brasserie, PARKROYAL Kuala Lumpur will be preparing a variety of savoury Malay delicacies and items from 18 May to 14 June. Specially cater for this ‘Ramadhan’, a daily highlight of authentic Sarawakian dishes will be showcased at the main buffet line and we were so privilege to get to preview them.

Sarawakian cuisines presented by Chefs from Bumi Kenyalang Sarawak include Umai Ikan/Udang, Ikan Terubok Masin, Salai Masak Terung Assam, Soup Ayam Berlada Sarawak, Bubur Pedas, Manok Pansoh, Dayak Black Pepper Beef Stew, Udang Masak Tempoyak, Manuk Kacangma, Black Pepper Bamboo Clam and Ikan Lampan Jawa Masak Terung Asam & Lemongrass.

Udang Umai is a lime-marinated prawn salad. This Melanau ethnic group’s speciality uses a lot of lime to ‘cook’ the raw prawns to make it safe for consumption. The most important factor to make this dish is to use the freshest produce since no cooking is involved and I am glad to say that the ones here are pretty fresh and I had no trouble digesting them.

Ikan Terubuk Masin is one of the main items people often buy as food gifts from Sarawak. I have several friends returning from Sarawak bringing these delicacy to share with friends and family members and today I get to eat them here at PARKROYAL KL.

Kacangma Chicken

I read that this is the most common confinement dish in Sarawak but of course the ones served here at the hotel is without rice wine. There’s still that strong herbal broth but without the alcohol of the rice wine hence my boys happily helped themselves to this.

Chicken Cooked in Bamboo with Lemongrass and Tapioca leaves or also known as Manok Pansuh I believe. ‘Manok’ means chicken in the Iban language and ‘pansuh’ means it is cooked in the bamboo.

I have always read about this exotic traditional delicacy of the Iban community in Sarawak but this is the first time I ate it. I love the fragrant aroma which arises from the bamboo itself as well as all the leaves used in cooking this dish. The chicken meat is also deliciously tender.

Black Pepper Stew is an ethnic Dayak dish.

Sometimes the most satisfying dishes are made using the simplest ingredients. For this dish, the main ingredients are black pepper and spring chicken yet it produces a very appetising and flavorful stew.

Salai Masak Terung Assam is a simple yet heart-warming soup dish among the Dayaks. The combination of aromatic smoked fish with the sourish notes of the sour egg plant is excellent. Just writing about it makes me salivate!

Bubur Pedas is Sarawak’s version of bubur lambuk. It is one of the most popular item you can find at any Ramadan bazaar and I love it. I actually love this more than the ordinary bubur lambuk.

Udang Masak Tempoyak (fermented durian) is one of the most famous and appetising dish in Sarawak. I had a taste and fell in love with it immediately. It whets my appetite and made me want to eat more! Oh gosh… 

Tomato Kway Teow prepared fresh at the LIVE station

Apart from that, other authentic Sarawakian cuisines such as Rebung Masak Cili Padi, Fried Oyster Pancake, Nasi Goreng Dabai, Sarawak Laksa, Kolo Mee and Khai Joo Lane Mee Rebus are also among the choices offered. Famous Sarawakian delights such as Kek Lapis Sarawak and Kuih Kapit Sarawak is also served.

The Kolo Mee is nicely prepared I think my Sarawak counterparts will approve. 

Kuih Lapis Sarawak is the boys’ favourite.

Ayden eats them with ice-cream :roll:

Kerabu Pegaga, Kerabu Soo Hoon, Kerabu Jantung Pisang, Kerabu Ayam Daun Kesom and Kerabu Perut are also available.

Giant Skewered Meat and Seafood with sauces are among those freshly prepared dishes at the Action Station.

We enjoyed the freshly made Roti Canai, Murtabak and Chapati with Vegetable Dhalcha and Chicken Curry too.

What is left of the BBQ Whole Lamb at the end of the day. We ate slices of this tender lamb with Nasi Arab.

As for Iftar main dishes, authentic Malay dishes such as Ekor Asam Pedas, Ketam Borlado Nogeri, Puyuh Goreng Madu, Ikan Keli Berlada, Gulai Siput Batang Keladi, Udang Lemak Belimbing, Kambing Kumar, Ayam Kuzi, Rendang Kuning Daging, Ayam Masak Lengkuas and Rendang Rusa are some of the must-have at Chatz Brasserie. 

‘Selera Asli’ Malaysia featuring delicacies from Sarawak at Chatz Brasserie is available from 18 May to 14 June 2018, from 7pm to 10.30pm. The buffet is priced at RM148 nett per person, RM128 nett per person for twenty to 100 persons and RM74 nett per child (four to 11 years old)

For reservations or enquiries, please call 03-2782 8301 or email chatz.prkul@parkroyalhotels.com

4 Comments + Add Comment

  • //

    Wow! The taste of Sarawak all in one place. I guess now you have tasted all and no need to fly over to Sarawak!? Haha.

    First time I heard people eating kek lapis with ice cream. But bet it is good. ^^

    [Reply]

  • //

    Now, THIS is the best of the lot!!! LOL!!! Ummmm…no daging masak hitam? Hey! Where’s the kolo mee that the two boys loved so much?

    [Reply]

  • //

    The buffet spread is quite special with those delicacies from Sarawak.

    [Reply]

  • //

    The food looks so good. Too bad that it is only for dinner.

    [Reply]

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