Spotlight on Asian cuisine


Malaysian dishes of Nasi Lemak Udang Berlada and char kuey teow.

CELEBRATING heritage cuisines is important in preserving the local delicacies a country has to offer.

In line with efforts to promote heritage cuisine among Malaysians, the Resort Cafe in Sunway Resort Hotel and Spa has introduced its selection of signature dishes featuring Malaysian heritage dishes. To make the line up even more attractive, the menu also has Cambodian and Vietnamese dishes.

The special a la carte menu features well-known favourites presented by the respective executive chefs from Sunway Hotels and Resorts in Malaysia, Cambodia and Vietnam.

The chefs prepared seven signature dishes, inspired from their respective Asian cuisines, for our tasting pleasure.

For starters, we enjoyed Vietnamese Special Deep-fried Spring Rolls served with pickled cucumber strips and vinaigrette.

The spring rolls, available in choices of shrimp, crab, chicken or beef, are filled with mushrooms, carrots, egg and dried herbs then wrapped in rice paper before being deep-fried.

This golden brown crunchy treat was created by Sunway Hotel Hanoi executive chef Nguyen Diep Quan. The perfectly cooked minced meat against the spring roll skin proved to be a flavoursome combination especially when dipped in sweet and sour sauce.

The dishes representing Malaysia were the classic chicken rice, Nasi Lemak Udang Berlada, fish head curry and char kuey teow.

These were created by hotel chefs Peter Lee, Logarajan Danaraj, Rossham Rosli and How Tat Jui.

The chicken rice was aromatic with perfectly poached tender chicken served with fragrant rice as well as dark soy sauce and chilli ginger sauce.

The Nasi Lemak Udang Berlada’s spicy prawn sambal complemented the coconut pandan-infused rice which came with egg, cucumber, fried anchovies and peanuts.

Then there was the fish head curry. It certainly did not disappoint.

Fresh fish head and vegetables with a unique mixture of herbs and spices in the curry brought the best out of this dish taste-wise.

How’s char kuey teow offered the familiar charred aroma of the flat rice noodles, cooked with a mixture of prawns, cockles, crab meat, eggs, chillies and bean sprouts.

The favourite local dessert, cendol, was a nice way to end our meal.

Each dish enabled diners to appreciate the beauty of the various cuisines in Asia.

Sunway Hotel and Resort group operation food and beverage director Colin Yeoh said the hotel was excited to introduce these dishes as its ongoing commitment to curate and serve a sensational dining experience.

“We want diners to experience a heritage gastronomic food experience here, ” he added.

The new menu is available from 11am to 11pm daily at the Resort Cafe in Sunway Resort Hotel and Spa, Cafe West in Sunway Cilo Hotel, Coffee House at Sunway Putra Hotel, Sun Cafe in Sunway Georgetown and Sunway Hotel Seberang Jaya as well as Sunway Hotel Hanoi, Vietnam and Sun Cafe in Sunway Hotel Phnom Penh, Cambodia.

THE RESORT CAFE, Lobby Level, Sunway Resort Hotel and Spa, Sunway City, Selangor. (Tel: 03-7492 8000/03-7495 2009). Business hours: 6am to 11pm

This is the writer’s personal observation and not an endorsement by StarMetro.

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