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Spotlight on grill station and nasi kandar


A diner helping himself to the dishes at the nasi kandar section. — Photos: CHAN TAK KONG/The Star

A diner helping himself to the dishes at the nasi kandar section. — Photos: CHAN TAK KONG/The Star

PUCHONG folk and those living nearby who want variety and the comfort of a hotel buka-puasa experience can head to Four Points by Sheraton Puchong this Ramadan.

The Eatery, the hotel’s all-day dining restaurant, is presenting a Ramadan buffet dinner themed “Warisan Sajian Juadah” (dining heritage) that showcases mainly local delights.

Sous chef Muhamad Khairul Ashraf Mohd Pilus, who brings with him 16 years of culinary experience, leads the team of chefs in cooking up delectable dishes for this year’s Ramadan.

“Our highlights this year are the grill or satay section and nasi kandar,” said the 35-year-old better known as Khairul.

“Along with the usual beef and chicken satay, we are offering several other grilled meat options – tripe, prawn, venison and lamb.”

I personally found the venison satay a little tough in texture, while the prawn satay had a spicy kick, thanks to its marinade.

Among the desserts available are kuih lapis, kuih talam, kuih keria, pulut panggang rempah udang, kuih bahulu, cucur badak, rempeyek kacang, dragon cookies, pineapple tarts, bread and butter pudding as well as assorted tarts, cakes and puddings.
Among the desserts available are kuih lapis, kuih talam, kuih keria, pulut panggang rempah udang, kuih bahulu, cucur badak, rempeyek kacang, dragon cookies, pineapple tarts, bread and butter pudding as well as assorted tarts, cakes and puddings.

Khairul took inspiration from the northern region to create what he called a “Puchong version” of nasi kandar.

His version offers steamed white rice with three hot gravy dishes, namely fish curry, beef kurma and ayam masak kicap.

These are served alongside condiments such as okra, papadom, salted egg and acar, as well as assorted deep-fried prawn, crab, fish roe, chicken and squid.

Khairul’s personal recommendation is the nasi briyani, which he said is best enjoyed with dishes from the nasi kandar section or Chicken with Briyani Spices, another gravy-based dish made with briyani spices such as cashew nut paste and coconut milk.

New to the menu this year are the popiah (spring rolls) and shawarma.

Khairul grilling satay at the live cooking station.
Khairul grilling satay at the live cooking station.

“We will be serving two versions of the popiah and lemang, while the shawarma will be rotated daily to offer either chicken, beef or lamb,” said Khairul.

“The homemade popiah is larger than the fried popiah, and contains more ingredients such as black fungus, turnip, carrot, onion, cucumber and bean sprout.

“There is lemang biasa made from glutinous rice and lemang pulut hitam, which has a more creamy taste,” he said, adding that serunding daging and serunding ayam will be served to accompany the lemang.

The Eatery’s bestsellers, shared Khairul, are the roasted whole lamb with condiments, beef hotpot and roti John – available with either minced chicken or sardine filling.

“The beef hotpot is our take on the oxtail dish, but served do-it-yourself style.

“Diners can customise their own soup, which is made from beef stock, by adding oxtail, tripe, carrot, celery, potato or fried shallot,” he said.

Fans of bubur lambuk, a dish traditionally available only during Ramadan, can look out for it at the beef congee station.

The homemade popiah contains ingredients such as black fungus, turnip, carrot, onion, cucumber and bean sprout.
The homemade popiah contains ingredients such as black fungus, turnip, carrot, onion, cucumber and bean sprout.

The Eatery’s bubur lambuk is made from minced beef and spiced up with garlic, red shallot, ginger, coriander, potato, carrot, star anise, cardamom and cinnamon stick.

Meanwhile, a chef will be stationed at the laksa stall to prepare piping hot bowls of the noodle dish for diners.

Four versions of the dish are available daily – assam laksa, Nyonya laksa, Johor laksa and curry laksa.

For sweet endings, diners will be spoilt for choice with the options available, comprising mostly local desserts with a selection of Western treats.

Among the desserts available are kuih lapis, kuih talam, kuih bahulu, cucur badak, rempeyek kacang, dragon cookies, pineapple tarts, bread and butter pudding, tarts, cakes and puddings.

The Eatery’s Ramadan promotion is available from tomorrow to June 14, from 6.30pm to 10.30pm.

The buffet dinner is priced at RM128 nett per adult and RM64 nett per child. There is also an early-bird offer, priced from RM78 nett per adult and RM39 nett per child for bookings made by today.

THE EATERY, Lobby Level, Four Points by Sheraton Puchong, 1201, Tower 3, Puchong Financial Corporate Centre, Jalan Puteri 1/2, Bandar Puteri Puchong, Puchong. (Tel: 03-5891 8855). Business hours: 6am to 10.30pm, daily. Pork-free.

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

   

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