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Friday July 12, 2013 MYT 12:00:00 AM
Friday July 12, 2013 MYT 5:09:44 PM
by vincent tanphotos by sia hong kiau
Secret recipes: Dewi with her Rendang Daging, Dendeng Balado (front left) and Ikan Goreng Lado Hijau (front, right).
Melting Pot Cafe (Lobby Level) and Concorde Ballroom,
Concorde Hotel Kuala Lumpur,
2 Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2144 2200, visit kualalumpur.concordehoteslresorts.com
or email firstname.lastname@example.org
Business hours: Daily, 6.00am to 3.00am.
She is guest chef for the “Warung Nasi Padang Ibunda” promotion at the all-day dining Melting Pot Cafe and Concorde Ballroom.
The promotion which runs until Aug 7, offers dishes made using various spices and rich coconut milk as well as beef offal dishes.
During a preview of the Ramadan promotion, several well-known Padang dishes were served including Minangkabau-style Chicken Rendang, Paru Dendeng and Udang Gulai Paku (prawns in thick curry with ferns).
Other highlights were the Daging Dendeng Balado and Urat Kaki Lembu (beef tendons).
Dressed for the occasion: Concorde Hotel Kuala Lumpur waitstaff clad in traditional Minangkabau finery show off a selection of Padang dishes.
The spicy balado, made with onion, tomato, garlic and red chilli, was a great accompaniment to the dried meat slices, and was also a component in the Terung Balado (eggplant) dish.
The beef tendons had been cooked to a soft, “melting” texture which, together with the thick spicy santan-infused curry, was another favourite.
For some variety, there was also Fried Fish with Green Chilli Paste. The tangy green chilli, according to Dewi, was made in the same style as balado, but with green tomatoes and chillies instead.
There are other Padang mainstays, including soto in the Ramadan promotion.
A wide selection of bite-sized desserts are served, coupled with Padang specialties such as Godok Batinta (bananas fritters served with palm sugar) and Cenil (Indonesian-stye onde-onde served with coconut milk and palm sugar).
There are also several conventional Ramadan dishes, such as the traditional mainstays of briyani rice, belitung snail curry, roast lamb and kerabu salads available.
And for those who like cold seafood, there is an ice bed with oysters on the half-shell and both blue and green shell mussels.
Previously, it was Dewi’s mother, Nurdeli Mansorman, or Mak Deli, who brought Padang cuisine to both Concorde hotels in Kuala Lumpur and Shah Alam.
“My mother is getting on in years, so I have come instead,” said Dewi, who along with her siblings, learnt the art of making Padang food from Mak Deli.
In fact, her sister, Reni Novianti, who operates her own Warung Ayam Teras in the West Sumatran city, was present at the review to help with the preparations.
Do note that the promotion will be starting on separate dates for both Melting Pot (July 10 to Aug 7) and Concorde Ballroom areas (July 16 to Aug 4), with separate prices.
The former costs RM108++ per diner, while the ballroom buffet has an “early bird” special at RM90 (nett), and normal dining price at RM114 (nett) per diner.
This is the writer’s personal observation and is not an endorsement by StarMetro.
Tags / Keywords:
Lifestyle, Ramadan, Ramadhan, Concorde Hotel Kuala Lumpur, Melting Pot Cafe, Concorde Hotel KL Ballroom, Padang Cuisine
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