Marriage of local and Western flavours


  • Food News
  • Friday, 13 Dec 2019

Baba Marinated Roasted Turkey with Nyonya Acar. — Photos: AZLINA ABDULLAH/The Star

Fancy having acar with turkey?

As strange as that may sound, this pairing of flavours can be found on a festive menu in the Klang Valley.

Here’s the chance to celebrate Christmas the Malaysian way as Parkroyal Kuala Lumpur’s executive chef Joseph Kuan experiments with Malaysian flavours for its “A Tropical Christmas”.

After a few months of trial and error, Kuan came up with a rather distinct Christmas menu which will be served at Chatz Brasserie.

“I had to be brave and make some changes and ensure that the new flavours will be accepted by diners.

“I made the dishes with the health-conscious in mind and enhanced them with Malaysian flavours, ” he said.

For the Baba Marinated Roasted Turkey with Nyonya Acar, Kuan improved on the acar recipe to complement the turkey.

It was not an easy task, he said, compared to chicken as it was not easy to pair local sauces with turkey.

He opted for a fruity flavour and came up with his version of Nyonya acar as well as Sarawak pepper citrus sauce.

“Citrus goes well with turkey but I do not like to use sugar, so instead I used pineapple, prunes, plum and orange juice to make the acar. The acar is also not too spicy, ” he said.

For those who prefer having traditional sauces, fret not as cranberry and giblet sauces are served alongside.

Another turkey dish is the Roulade of Turkey Breast stuffed with Cassava and Tapioca Leaves.

The Crispy Roasted Chicken stuffed with Malacca Straits Fish Paste is paired with appetising mango salad.

“The tanginess comes from the salad instead of artificial flavours, ” he said.

My colleague Azlina gave the thumbs up for the Johor Prawn Stew with Fresh Galangal and Turmeric.

The chef said, “When one thinks of stews, it is usually beef or chicken stew but I decided to experiment with prawns.

“It is like a Western stew but made with Malaysian spices.”

Ikan Pais – Classical Spices Marinated Malay Grilled Fish in Banana Leaf with Cilantro Sauce is made using the concept of a layer cake.

The layers of fillet and paste are marinated with spices. This flavourful dish was one of my personal favourites for the night.

Another seafood item is the Pan-seared Red Snapper on Malaysian Creamy Curry Sauce.

“It is pan-seared the Western way and eaten with Malaysian-style sauce, ” Kuan said.

For those who like durian, there is the Giant Rainbow Durian Yule Log Cake.

The chef adds a Malaysian twist to this traditional Christmas dessert by using the King of Fruits.

During the review, however, we had another cake — it was a cake with layers of durian, teh tarik, coffee and pandan.

At Chatz Brasserie, the Christmas Eve buffet dinner from 6.30pm to 10.30pm is priced at RM138 (adult) and RM69 (children, six to 12 years old).

The Christmas Day buffet brunch from 12.30pm to 4pm is priced at RM98 (adults) andRM49 (children) and the Christmas Day buffet dinner from 6.30pm to 10.30pm is priced at RM118 (adult) and RM59 (children).

Chatz Brasserie, Parkroyal Kuala Lumpur, Jalan Sultan Ismail Kuala Lumpur. (Tel: 03-2782 8301) Business hours: 6.30am to 10.30pm, daily.

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

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