From the crisp, sweet corn of Cameron Highlands to the smoky, spice-laden Muar otak-otak, sampling Malaysia’s finest regional dishes used to demand an ambitious, multi-state road trip.
Today, however, diners can take a culinary shortcut, savouring eight of the nation’s most celebrated regional treasures under one roof.
The Oriental Group of Restaurants is presenting its “Makan Makan Malaysia: Chapter 1”, showcasing eight popular dishes with a unique twist in conjunction with Visit Malaysia 2026 (VM2026).
Noble Mansion sous chef Roy Yam said the menu reflected the country’s vibrant flavours and diverse food heritage.
“The featured dishes are among Malaysia’s most iconic.
“We curated the menu to ensure variety, avoiding overlapping elements like having two dishes with the same primary ingredient,” he said.
Kicking off the eight-course banquet is a quartet of regional appetisers, offering a tour of Peninsular Malaysia through four distinct flavour profiles – sweet, sour, spicy, and savoury.
The fire-roasted Cameron Highlands sweet corn lets its natural sweetness shine, while the crispy Muar seafood otak-otak roll contrasts a crunchy exterior with a soft, savoury and custard- like fish cake filling.
The restaurant’s take on Kajang’s famed satay reimagines the classic sweet dipping sauce, pairing tender Spanish Iberico pork neck with a piquant-spicy dip.
Meanwhile, the forest-harvested pucuk paku salad tossed with crispy fried cuttlefish and a tangy dressing offers a bright, refreshing bite.
Next, the Double-boiled Pork Stomach Soup with Cameron Highlands White Radish showcases the distinctive character of Sarawak white pepper, lending the broth a clean, aromatic heat with every sip.
Slow-simmered for eight hours, the hearty soup delivers comforting warmth, while its rich, layered flavours gently revive the palate.
The highlight is undeniably the large Tanjung Tualang freshwater prawns coated in a sweet and savoury sauce.
Sourced directly from Tanjung Tualang, Perak, the prawns are lightly pan-fried with the restaurant’s signature 18-month-aged light soy sauce to produce this finger-licking delicacy.
Cracking open the prawn head reveals a generous amount of bright orange tomalley, adding a burst of umami and a velvety texture to the firm, succulent prawn flesh.
Steamed fish is a staple of any Chinese banquet, but preparing it in the Qilin-style is an art.
It involves slicing the fish and layering the pieces with other ingredients to depict scales.
“We get fresh Chinese pomfret from Pantai Remis, Selangor, just as fishermen come ashore with their catch, to ensure maximum freshness.
“Slices of the pomfret are paired with ham from Yunnan, China, abalone, and celtuce, while the bones are deep-fried until crispy,” said Yam.
The savoury ham adds depth of flavour, while the flaky fish and layers of ingredients create a pleasing textural contrast, complemented by a comforting egg-drop sauce.
Meanwhile, the Signature Nanyang Curry Roasted Suckling Pig is served in a pool of fragrant Malaysian curry, a bold departure from the customary sweet plum sauce dip.
This unique pairing offers a new dimension to enjoying roast pork, especially with a proprietary curry powder blend with over 20 spices.
The crisp skin and layer of fat bring a hearty note, while the thick, aromatic curry adds gentle heat that complements the succulent meat.
Honouring chicken rice as one of Malaysia’s culinary treasures, this rendition brings together Melaka’s famed chicken rice balls, Ipoh’s plump bean sprouts and local organic free-range chicken.
It is a wholesome course that evokes nostalgic memories of Malaysian comfort food.
The duet of desserts features “Happiness Forever” and Musang King Durian Pudding.
Diners are recommended to have the former first – a traditional stir-fried coconut filling with gula melaka encased in a sweet potato and sago layer, before moving on to the durian pudding.
Made with a high concentration of Musang King flesh, the pudding’s silky texture and intensely fruity flavour closely mimics the experience of eating durian.
“Makan Makan Malaysia: Chapter 1” is priced at RM2,600++ per table (serves 10).
The menu will be available across selected venues under The Oriental Group of Restaurants - Tang Room (Aug 19), Oriental Pavilion (Aug 20), Han Room (Aug 21), Oriental Treasure (Aug 22), Oriental Parade (Aug 24), Oriental Sun (Aug 25), Ming Room (Aug 26), Noble House (Aug 27) and Noble Mansion (Aug 28).
NOBLE MANSION, P1-01, Level 1 Podium, Plaza 33, Jalan Kemajuan, Section 13, Petaling Jaya, Selangor. (Tel: 03-7932 3288). Business hours: 11am to 3pm, 5.30pm to 10.30pm. Non-halal.
This is the writer’s personal observation and is not an endorsement by StarMetro.
