Showcase of state, regional specialities

Javanese food is the highlight at DoubleTree by Hilton Kuala Lumpur. — Photos: SHAARI CHEMAT/The Star

Nothing brings people together more than food and they especially take pride in their hometown favourites.

If it’s not possible to head back home to satisfy a craving, check out places with promotions highlighting certain specialities.

Under its “Signatures Across the State: A Makan Kitchen Showcase” campaign this month, DoubleTree by Hilton has some of its chefs on an exchange programme to highlight their cooking talents and speciality dishes at other hotels.

DoubleTree by Hilton Putrajaya Lakeside Malay sous chef Muhamad Khairi, an expert in Javanese cuisine, will be presenting his dishes at the Kuala Lumpur property at The Intermark.

Borneo-Indian fusion food at Makan Kitchen in Melaka.

DoubleTree by Hilton Putrajaya Lakeside executive chef Faizal Ghani, who will be working alongside Muhamad Khairi, said ayam penyet was a favourite at the hotel.

“Javanese dishes such as ayam penyet, bakso, lamb opor, lontong balap, nasi ambeng, puyuh ungkep and pecal are among the highlights.

“In addition, guests can also anticipate a wide variety of sambal such as those made from red chillies, green chillies, dried chillies, tomatoes as well as shrimp-based and onion-based pastes.

Lamb Shank Briyani Batu Pahat.

“The different types of sambal go well with deep-fried quail, which is the puyuh ungkep,” he said, adding that the lamb opor – a type of rendang, would be made with short ribs.

Over at Putrajaya Lakeside, the sous chef from the Kuala Lumpur property Zulkarnaen Suhaili, who specialises in Borneo cuisine, will be cooking up a storm.

His specialities are Umai Ikan and Latok, Kerabu Petai and Rebung, Sabah Tiger Prawn and Asam Terung, Umia Ikan Nasi Goreng Dabai, Manok Pansoh, Laksa Sarawak and Daun Ibu Tutuk.

The Flavours of Borneo will feature at Putrajaya Lakeside.

Johor dishes are in the spotlight in Shah Alam through chef Jais Manan from DoubleTree by Hilton Johor Baru.

At DoubleTree by Hilton Shah Alam i-City, guests can enjoy Kacang Pol Haji, Mee Rebus Johor Warisan, Lamb Shank Biryani Batu Pahat, Telur Sotong Majidee, Daging Masak Hitam, Ikan Bawal Kari Mamak Singapore and Ayam Goreng Bawang Wangi.

Chef Wilson Ibid from the Shah Alam property is treating taste buds in Melaka with his unique Borneo-Indian fusion dishes.

Pais Ikan.

Among the highlights are Lamb Shank Banjaran Crocker, Tandoori Chicken Bambangan, Bharavaan Aaloo Jheenga, Indian Lamb Pansuh, Scallop Umai and Latok.

Over in Johor, DoubleTree by Hilton Melaka chef Davian Foong is presenting steamed otak-otak baked in a circular tray, which is then cut into diagonal pieces.

This is quite different from the otak-otak Johor which is wrapped in coconut leaves and grilled.

Other dishes to look forward to are Seabass With Nonya Sauce, Udang Masak Lemak Nanas, Ayam Pongteh, Nasi Goreng Udang Sambal Belacan as well as Duck and Salted Vegetable Soup.

Ayam Pongteh.

At DoubleTree Resort by Hilton Penang, guests can relish Perak delights prepared by chef Muhamad Muhidin.

Among the dishes are Sup Kambing, Pais Ikan, Rendang Tok, Ikan Masak Lemak Tempoyak and Asam Pedas Tetel.

At Damai Laut Resort, diners will be able to savour dishes prepared by DoubleTree Resort by Hilton Penang chef Hong Swee Aun.

Comfort food such as char kuey teow, ju hu char, Yam Duck, Nyonya Steam Fish, Kapitan Chicken and Asam Pedas Prawn feature on the menu.

The DoubleTree by Hilton Kuala Lumpur dinner buffet is from 6.30pm to 10.30pm daily.

Weekday rates are RM128nett per adult and RM64nett per child while weekend rates are RM158nett per adult and RM79nett per child.

MAKAN KITCHEN, DoubleTree by Hilton Kuala Lumpur, The Intermark, 348, Jalan Tun Razak, Kuala Lumpur. (Tel: [phone]). Business hours: 6am to 10.30am; noon to 2.30pm (Monday to Friday), 6am to 11am, 12.30 to 4pm (weekends); 6.30 to 10pm daily.

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