Showcase of dishes from five states

  • Eat And Drink
  • Friday, 08 Sep 2017

Fish Head Curry Kandar Style from Penang is a flavourful curry and one of the many dishes at Makan Kitchen.

A COMBINATION of local decorative items, of various cultures, not only add a touch of elegance but give diners an idea of what to expect when dining at Makan Kitchen.

Chinese lanterns, wood carvings, baskets and teh tarik station on a glass-case trolley are indications of the variety of cuisines available here.

To celebrate Malaysia Day, the restaurant’s well-loved Shiok! Malaysia buffet featuring dishes from five states, returns to DoubleTree by Hilton Kuala Lumpur.

To help make the experience even more appealing, chefs from sister properties in Johor and Sabah have been flown in to lend a hand.

Whet your appetite with the textural Fern Shoots Salad with Dried Shrimp, a starter by chef de partie Aeron Anggau Pilang of Hilton Kota Kinabalu.

Preparations for Makan Kitchens Shiok Malaysia buffet involved dishes from at least five states, with special flown in guest chefs from sister hotels Hilton Kota Kinabalu and DoubleTree by Hilton Johor Bahru. From left: DoubleTree by Hilton Kuala Lumpurs executive chef Eric Siew with chefs Steven Chong, pastry chef Low Kin Kang, DoubleTree by Hiilton Johor Bahru chef de partie Turiah Rahmat, Hilton Kota Kinabalu chef de partie Aeron Anggau Pilang, DoubleTree by Hilton Kuala Lumpur chef Selvendran Sabapathy and Zulkarnean Suhaili. 18 Aug 2017 chan tak kong/the star
The team of chefs for the Shiok! Malaysia promotion (from left) Siew, chef Steven Chong, pastry chef Low Kin Kang, Turiah, Aeron and DoubleTree by Hilton Kuala Lumpur chefs Selvendran Sabapathy and Zulkarnean Suhaili.

The Johor speciality of kacang pool, comprising a mix of chickpeas and broad beans, is served with thick and fluffy toasted white bread.

“The original Arab version uses beef but we have modified it with minced chicken to cater to a wider audience,” said DoubleTree by Johor Baru chef de partie Turiah Rahmat.

Among the soups served is the tasty Nyonya Itik Tim made with preserved vegetables to complement the gaminess of the duck.

Turiah’s Lamb Briyani with Telur Pindang, from Johor, is recommended as a complete meal, consisting of fragrant basmati rice cooked with lamb.

The succulent lamb, Turiah said, is marinated for 24 hours.

Representing the state of Sarawak at Makan Kitchens Shiok Malaysia is the signature Sarawak Laksa. — Photos: Chan Tak Kong/The Star
Representing the state of Sarawak at Makan Kitchen's Shiok! Malaysia is the signature Sarawak Laksa. — Photos: Chan Tak Kong/The Star

Telur pindang, which is boiled with cinnamon, coriander, mint leaves and evaporated milk, is boiled for many hours.

This is served with Aeron’s Kari Udang Nenas, that celebrates the natural sweetness of juicy pineapples, lending a nice balance to the sweet and savoury Sabah dish.

“We brought a few ingredients from Sabah such as tuhau, a type of wild ginger that I use in prawn curry as a substitute for tamarind,” said Aeron.

The restaurant’s Chinese and Peranakan, Malay and Kristang as well as Indian and Iban kitchens, offer diners many dishes to choose from.

“Shiok! Malaysia is a yearly event that gives us a chance to showcase a good mix of cuisines that we are known for, where each chef brings in a taste of their own state to introduce to diners,” said DoubleTree by Hilton Kuala Lumpur executive chef Eric Siew.

The buffet will not be complete without the spicy and tangy Penang Fish Head Curry Kandar Style.

Turiahs Lamb Briyani with Telur Pindang is an interesting twist on nasi briyani.
Turiah's Lamb Briyani with Telur Pindang is an interesting twist on nasi briyani.

The spice-filled rendang tok from Perak and Roast Duck Malaysian Style, roasted hourly in a purpose-built oven to maintain its crispy skin, are some other dishes to enjoy at the buffet.

For noodle lovers, the restaurant’s signature Sarawak laksa is an aromatic light broth rich with spices with a slight creamy finish.

Children dining in on weekends can rejoice with the specially prepared popcorn and cotton candy.

Beneath the cloud of fluffy pink cotton candy is refreshing ais kacang.

For a savoury and sweet dessert, Aeron’s pisang goreng with sambal udang kering will not disappoint as the crunchiness of banana fritters is lovely with the appetising sambal.

The buffet, that ends on Sept 16, pays homage to Malaysia Day.

It is available for weekend high tea on Saturdays, Sundays and selected public holidays at RM91 per person from 12.30pm to 4pm, as well as dinner daily from 6.30pm to 10.30pm at RM135 per person.

MAKAN KITCHEN, DoubleTree by Hilton Kuala Lumpur, 11th Floor, The Intermark, 348, Jalan Tun Razak, Kuala Lumpur. (Tel: 03-2172 7272 ). Business hours: 6am to 11pm.

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

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