Recognised as Tourism Malaysia's culinary ambassador and armed with an extensive knowledge on Malaysian cuisine, guests can expect a myriad of delicious dishes. We started our evening at the kerabu counter, sampling all eight kerabus on offer there. They were really good, and my favorites were the Kerabu Mee Hoon Udang Nyonya (Nyonya rice noodles and prawn salad), Nasi Ulam di Raja (Royal rice herbs salad), Paceri Nenas (pineapple chutney), as well as the Urap Nangka, Tempeh & Nenas (young jackfruit, tempeh and fresh pineapple salad) that we tried during his cooking demo.The flavours were well-balanced and everything was fresh-tasting and delicious.
Kerabu Mee Hoon Udang Nyonya
Nasi Ulam di Raja
Kerabu Mangga, Daging Salai & Pudina (Grilled beef salad with green mango and fresh mint)
Originating from Johor, the Nasi Bukhari Udang (Bukhari rice pilaf with prawns) was an impressive looking dish, laden with ingredients such as prawns, almonds, quail's eggs, raisins as well as various herbs and spices.
One of my favorite rice dishes of the evening was this nasi kerabu (herbed rice salad) which you can have with ayam percik (grilled spiced coconut chicken). Chef Wan's tells us that he adds in grated pineapple and mango in lieu of sugar to give sweetness to the dish. So tasty, I had two helpings of this.
Royal Kelantan Cuisine - Ayam Percik
Another dish I couldn't get enough of was the Nasi Pulut Kuning (royal glutinous rice), a Royal Malaysian dish from the State of Selangor. The rice balls were sticky and soft, and delicious eaten with the daging putri manis. Other Royal Malaysian mains you can expect in the coming days are Kedah's Gulai Daging Kawah, Terengganu's Nasi Telor. Perak's Rendang Udang Galah, Pahang's Gulai Lemak Siput Sedut and many more.
Don't miss the mee rebus; Chef Wan proudly tells us that the recipe for his mee rebus comes from his mother, who sold this for over 30 years. The yellow noodles were served with a rich, thick gravy, along with fried shallots, beansprouts, tofu, coriander, boiled egg and chillies.
Sup Ekor Chef Wan
Feast on the various meat and seafood dishes such as the Rendang Ayam Minangkabau from Negeri Sembilan, Gulai Daging Siam, Ikan Masak Taucheo, Nyonya Gulai Udang Nenas, Udang Galah Goreng Minang and many more.
Rendang Ayam Minangkabau, with the right amount of spiciness
Gulai Pucuk Ubi Tempoyak
Nyonya Gulai Udang Nenas
For desserts, indulge in a selection of Royal desserts such as Terengganu's Nekbat (rice flour sponge soaked in jasmine syrup), Kelantan's Bauhulu di Raja and Lompat Tikam, Johor's Putri Mandi, Hasidah and Pengat Pisang, Pahang's Pudding di Raha, Kueh Telur Kancil, Kacau Keledek and Serikaya Nangka.
Hasidah - the fried shallots gave this dessert a lovely savoriness
Pudding di Raja, a dessert made with sweet bananas
Lunch is priced at RM128 nett while dinner is RM158 nett per person. For more information and dining reservations, please call 03-2179 8881 or email email@example.com
Opening times: 12pm - 2.30pm (lunch) and 6.30pm - 10.30pm (dinner).
Location: Mosaic, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.
Tel: 03-2179 8881
GPS Coordinates: 3.15568, 101.7120
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