This coming 5th September to 12th October, goes on a Nyonya journey with the expert in Nyonya cuisine, Chef Debbie Teoh at Chatz Brasserie, PARKROYAL Kuala Lumpur. With her talent, Chef Debbie will present an array of mouth-watering Nyonya delicacies through buffet dinners and hi-teas, as well as interactive cooking classes.
The buffet dinner is available on Friday and Saturday from 6.30pm to 10.30pm, priced at RM125nett per adult and RM62.50nett per child. During weekends, Hi-Tea is available from 12.30pm to 4.00pm, priced at RM78nett per adult, RM39nett per child. Complimentry Nyonya cuisine cooking class before Hi Tea commences are also available.
Nasi Ulam
Begin the meal with Nasi Ulam, the famous appetizer in Nyonya cuisine which is usually served before soup to open up the appetite through its sharp flavours in herbs and spices.
Hu Pio Soup
Tummy warming, nourishing soup complete with splendid of ingredients from bouncy prawn balls, chewy hu piau, sengkuang and carrot brimming with sweetness of soup yet maintaining the texture.
Ju Hu Char
Ju Hu Char, one should never leave a Nyonya meal without this signature dish. Shredded cuttlefish, jicama, mushroom stir fried together, brimming with deep flavour of cuttlefish. Wrap a spoonful of these shredded goodness with lettuce and sambal bursted with fiery hot sensation.
Ayam Buah Keluak
A distinctive dish made from chicken chunks and a kind of black nuts called “keluak”, showcasing an indescribable flavour that you will either like or stay away from it. Imagine the sticky, gluey, earthy texture like clay.
Kerabu Jantung Pisang with Prawns
Taste-bud tickling dish beautifully loaded in mild-spicy and coconuty gravy, yet not cloying as the juiciness lends from the Jantung Pisang, or buds of banana flower plant manage to make it into a balance flavour. Not to forget the plump prawns that adds on more texture.
Melaka Ayam Pongteh
Continue the gastronomic experience with Melaka Ayam Pongteh, one of the most popular dishes in Nyonya cuisine. It is generally made from chicken, potatoes, and mushroom braised in fermented bean paste, dark soy sauce and palm sugar to result in flavourful, savoury-sweet gravy that goes really well with rice.
Lemak Nenas Ikan Sepat
Pineapple soaked up with creamy, very “lemak” gravy, lying its fruitness and tanginess in between.
Penang Perut Ikan
Since the family of Chef Debbie hails both from Penang and Melaka, she understands well the Nyonya food from both the North and South region. Ths Penang Perut Ikan is utterly delicious, intense with layers of sourneess and spiciness.
End the meal with traditional Nyonya dessert- Talam Cendol, Rempah Udang, and Kuih Kasui. Chef Debbie’s rempah udang is surprisingly good, encasing savoury spiced shredded coconut within chewy soft, sticky good glutinous rice.
Photography: Summerkid
Address:
Chatz Brasserie
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Tel: 03-2782 8301
Email: chatz.prkul@parkroyalhotels.com
Facebook: https://www.facebook.com/Parkroyalkualalumpur
