Saturday, August 8, 2020

Eat Lah @ NOOK, Aloft Kuala Lumpur Sentral

Eat Lah is the latest dining concept by Aloft Kuala Lumpur Sentral, taking into account the new normal during this Restricted Movement Control Order period. Happening every Thursday to Saturday from 6pm to 10pm at NOOK, diners can enjoy unlimited servings of food from the Eat Lah menu in a safe dining environment. 

Upon arrival, guests must sign-in to the restaurant and their temperature will then be taken by one of the associates. To ensure a safe dining space, tables are well-spaced in accordance with the social distancing guidelines, with cutleries sealed in plastic, as well as provision of sanitizing wipes and a plastic resealable bag for your masks. 


On the Eat Lah menu, you will find both local and International favourites, ranging from salads, soups, noodles, asam pedas, claypot briyani gam, noodles, grilled goodies, sliders,dim sum, teppanyaki, and desserts. 

Each table is given order cards and pens to write the codes of their desired dishes. The dishes are then prepared a la minute by the chefs at one of nine live cooking stations and will be served to your table, so there is no need to go back and forth to the buffet line to get your food. Furthermore, the food is prepared to order hence it arrives piping hot at your table which definitely enhances the dining experience. Portions are just right too, so we do not feel overwhelmed and can sample more dishes from the menu.

Some of our favourite dishes from the Eat Lah menu include:

The Legendary Briyani Gam (chef's signature) - we went for the chicken briyani, served in a claypot along with acar, boiled egg, cashew nuts and raisin. So yum!

Beef Slider served with curly fries - BabySumoKids favourite!
Assam pedas Melaka - my favourite! I chose sea bass fillet, which went really well with the tangy and spicy sauce. So appetizing! You can also go for salmon, whole prawns or vegetable asam pedas.
Steamed dim sum for the kids
Grilled squid (starter of the day) which was incredibly good, with a charred, smoky flavour
Grilled prawns with garlic mashed potato and vegetables

Spaghetti with prawn aglio olio and Mac 'n' cheese were also winners for BabySumoKids

Must-have at NOOK - the Sarawak laksa!
Freshly steamed seabass in soy sauce
Dessert of the day
Mixed fruit platter with asam boi
Teh tarik ice cream



Eat Lah MenuEat Lah menu NOOK Aloft KL

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Eat Lah is available for dinner only, from Thursday to Saturday (6pm-10pm) and is priced at RM138 per adult. Currently, you can enjoy the Eat Lah buffet at the welcome back promo price of RM98 nett and children under 12 receive 50% discount off the price. 

You can also stand a chance to win a free night stay at Aloft KL every week and a sister hotel every month in August and September 2020.

For reservations, please call 03-2723 1154 or email kulal.b&f@marriott.com

Location: NOOK, Level 1, Aloft KL Sentral, No 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.

Website: https://www.marriott.com/hotels/hotel-information/restaurant/kulal-aloft-kuala-lumpur-sentral/


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Thursday, August 6, 2020

Recipe: Mee Hoon Kueh 面粉糕

Mee hoon kueh 面粉糕, also known as soup pan mee or hand torn noodles in soup is one of my favourite childhood dishes. 

Pre-MCO, I was spoilt by my parents, who would always make me a bowl of piping hot mee hoon kueh when the craving hits. Since I had lots of time on my hands during MCO, I decided to learn how to make this for my kids too. After several tries, I finally perfected my mee hoon kueh dough recipe! Yippeee!

Mee hoon kueh 面粉糕


Mee hoon kueh dough, as I know it, is made using only four ingredients: all-purpose flour, salt, water and cooking oil. The dough is easy to put together, however you do need to allow it time to rest and for the gluten to relax so that it can be easily stretched and hand torn into the soup. I usually make the dough in the morning and by dinner time, it's nice and stretchy.

For the soup, you can use homemade chicken stock or ikan bilis stock, chicken stock cube, ikan bilis stock cube, chicken stock concentrate....take your pick. My preferred protein is pork, and I usually use pork loin as it is more tender. Just marinate the pork 10 minutes before cooking. Mee hoon kueh is traditionally served with sayur manis/ manicai, however if you can't get this, you can use other leafy greens such as choy sum (sawi) or pak choi (bok choy). 

The lovingly hand-torn pieces of mee hoon kueh dough is what makes this such a special, homey and comforting dish. We always serve our mee hoon kueh with crispy ikan bilis, for added crunch and an extra salty element to our meal. 



Mee Hoon Kueh 面粉糕 (Hand-Torn Noodles in Soup)
Recipe by Baby Sumo
Preparation time: 15 minutes (+4-5 hours waiting time)
Cooking time: 20-30 minutes
Serves 4

Ingredients
For the mee hoon kueh dough
300g all-purpose flour (wheat flour)
150 - 200ml water
1/2 tsp salt
2-3 tbsp cooking oil

1.3l boiling water
1-2 tbsp chicken stock concentrate
A large handful ikan bilis
1 tbsp cooking oil
2 cloves garlic, finely chopped
2 bunches of pak choy, cut into half
4 Chinese mushrooms, soaked, trimmed and sliced


For the pork
200g pork loin, thinly sliced
1 1/2 tsp cornstarch
1 tsp light soy sauce
1/2 tsp ginger wine
A dash of white pepper


1. In a large mixing bowl, add flour. Dissolve salt in 150ml water, and then add to the flour to form a dough. If required, add more water, a little at a time, to form a dough. Add 2 tbsp of oil and knead the dough in the bowl for 3-4 minutes. Leave dough to rest for 3 hours. After 3 hours, add 1 tablespoon of oil and lightly knead the dough for a minute. Divide the dough into four equal portions and shape into balls and place on an oiled plate. Leave to rest for a further 1-2 hours.



2. Place pork in a bowl and marinate with cornstarch, soy sauce, ginger wine and white pepper for 10 minutes.

3.In a wok, heat 1 tablespoon of oil over medium high heat. Add the ikan bilis, and cook until crispy and golden. Remove and set aside.

4. In the same wok, add garlic and saute until lightly golden, then add boiling water. Add chicken stock concentrate, to taste. 

5. Add the pork and mushroom.

6. Using your hands, stretch the dough as thinly as possible and then tear off bite-size pieces and place into soup. Repeat until all dough is used up. Cook for 3-4 minutes, then add the pak choy and simmer for a further minute. Taste and season soup with more salt if necessary.

7. Spoon mee hoon kueh into bowls and serve with ikan bilis. 

Note: 
1. You may replace the pork with sliced chicken breast for a pork-free, Halal version.
2. Make dough at least 4-5 hours in advance before cooking.
                                                                                                                                                                                                                                                           

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Alternatively, if you prefer the dry chilli pan mee version, click here for the recipe!


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