Taste of Sarawak’s diversity

Umai Ikan Kampung Oya offers a sampling of Melanau culture.

Thanks to its racial diversity, the Land of the Hornbills boasts plenty of vibrant dishes that are unique to the state. One of them is the famous Sarawak layer cake with its colourful stripes, which seem to reflect the social makeup of the state where people of various ethnic groups live together in harmony.

Those keen to try Sarawakian delicacies, including the layer cake, can head to Nook at Aloft Kuala Lumpur Sentral to enjoy the “Flavours of Sarawak” buffet curated by sous chef and Sarawak native Elossa Danette.

The spread offers delicacies that draw inspiration from the many culinary traditions of Sarawak.

The Manuk Pansuh (chicken cooked in bamboo) is a dish commonly prepared during the Gawai Dayak annual festival to mark a bountiful harvest.

At Nook, the chicken is served in warm, light broth that complements the fluffy and fragrant Nasi Goreng Aruk.

This rice dish, unlike other types of fried rice, is made with a minimal amount of oil and cooked with garlic, onions and anchovies.

Another must-try is the Terubuk Masin Goreng. The salted fish is crispy and crunchy, served with freshly cut lemons which lend a sour taste to balance out the briny flavour.

For something spicy, diners should try the Marinated Minute Steak that is prepared with a generous amount of Sarawak black pepper.

Meanwhile, the Eggplant Masala, Ayam Masak Tempoyak and Bubur Pedas take spiciness up another notch.

The Steamed Red Snapper, on the other hand, offers a milder taste. The fish, served in light soy sauce, is flaky and falls apart at the touch of a fork.

The buffet spread also offers dishes such as Chicken Cacciatore and Wok-Fried Pineapple with Chicken Fillet. Both dishes have tangy, sweet and sour flavours.

Other main courses include Nasi Goreng Dabai, Sayur Goreng Campur and Lyonnaise Potato.

The restaurant offers a wide selection of salads as well, to cater to those who want lighter options.

The Umai Ikan Kampung Oya offers diners a taste of Melanau culture and is an absolute must-try.

Featuring fresh seafood served with chillies, vinegar and lime juice, it is a refreshing meal to enjoy after the heavy main courses.

For something citrusy, diners might want to try the Kerabu Sarikei Nenas. The Kerabu Pegaga Mukah is equally appealing.

Other salads are Kerabu Ikan Salai Lumek as well as the Slice Tomato and Mozzarella Cheese Salad served with basil pesto.

The dessert options are appetising. Tumpik, another endeared dish among the Melanau tribe, is prepared live in the restaurant and served with a sweet syrup.

The layer cake, although moist, is still sufficiently crumbly with just the right amount of sweetness.

There is Bubur Bandung Sagu too, which has a velvety and creamy texture.

It is prepared using gula apong, a type of sugar made from the sap of the nipah tree, commonly found along riverbanks in Sarawak.

The Chocolate Cream Brulee deserves a mention. It is a sweet, decadent pudding topped with hardened caramelised sugar.

Other desserts include Mini Tiramisu and Marble Butter Cake.

This buffet is priced at RM148nett per adult while children aged seven to 12 will receive a 50% discount.

It is available until June 10, from Thursdays to Saturdays, between 6pm and 10pm.

For details, WhatsApp [phone], call 03-2723 1154 or email kulal.b&[e-mail]

NOOK, Level 1, Aloft Kuala Lumpur Sentral, Jalan Stesen Sentral, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: [phone].) Business hours: 6.30am to midnight, daily.

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