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Suria Cafe,
The Saujana Hotel Kuala Lumpur,
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Selangor.
Tel:03-7843 1234 ext. 6122 / 4717
Business Hours: Daily,
lunch 12.00noon-2.30pm,
dinner, 7.00pm-10.30pm

FORMER schoolmates chef Abdul Wafi Abdul Malik and chef Badrol Mohd Noor will never say no to a night of good food especially when it comes to nasi kandar.

The Penangnites both share similar taste for good local food.

AFE051DEA663400DBC9354D68D48B9C9Perfect meal: Penang’s Char Kuey Teow is one dish that is loved by all.

However, after completing their studies at SMK Westlands, the duo rarely met up as Badrol, whose family runs a catering business, joined the food and beverage industry at a five-star hotel on the island.

“It is funny how we became close again. One of my colleagues left and the head chef was looking for a replacement and Abdul Wafi came to my mind immediately,” said Badrol, who knew that his friend was looking for a job.

Since then the duo had been working alongside each other until recently, when Badrol moved to work for a hotel in Cherating, Pahang while Abdul Wafi stayed on in Penang.

“It is not easy for me to move as I will surely miss the food here,” said Abdul Wafi when met at the Saujana Hotel’s Penang Food Fest recently.

The duo together with chef Desmond Koay, who are all registered members of the Chef Association Malaysia (Penang Chapter), are in town for two weeks to treat guests of the hotel with an array local delights especially from the island.

Koay, who specialises in Chinese cuisine, was put in charge of preparing dishes like Bubur Gandum, Curry Noodles, Prawn Noodles and O-Chien (Fried Oyster Omelette).

“The four dishes are my favourite street food in Penang but I rarely get to cook them as we do not serve them in the hotel I work for,” he said, adding that he learnt how to prepare the dishes from the street hawkers themselves.

347E3C99C01D4D4FADAE34CAB86E553CDelicious: Ayam Ros, a Penang-style chicken curry.

Koay said every day after school he would walk to his father’s coffee shop in Gurney Drive where he spent most of his time helping his parents with the business.

On days he was feeling a little bored, he would bug the stall owners to teach him how to cook.

“They would teach me how to fold the popiah or cook the curry noodles even if they were occupied,” said the 27-year-old with a giggle.

His love for cooking eventually blossomed from the usual hawker delights to a more contemporary style cuisine after he completed his Form Five education.

For Abdul Wafi, his duties at the fest included preparing the Ee-Fu Noodles, Popiah Basah and Nasi Briyani while Badrol who heads the team is in charge of the nasi kandar dishes.

The 14-day affair at Suria Cafe has 10 “live-action” stalls.

Check out the stalls cooking up dishes like Char Kuey Teow, O-Chien (Fried Oyster Omelette), Kuey Teow Soup, Mee Goreng Mamak, Kuey Kaa (Fried Rice Cake), Popiah Penang, Penang Kopi Tarik, Ice Kacang, Ee-Fu Mee and a dessert stall offering cekodok (Banana Balls), Bubur Gandum (Sweet Wheat Porridge) and Sweet Potato Soup.

FCF2106E19A04B43AE23EE7DAFEF6302Have a taste: According to Badrol, Penang’s Nasi Briyani is slightly different from others.

Besides the stalls, there are also local dishes on the buffet line such as Ayam Ros, Nasi Briyani Penang, Dalca Kambing, Fish Head Curry, Daging Rendang Mamak, Pasembur Ketam, Chicken Lo Bak, Young Mango and Prawn Salad, Udang Masak Lemak, Chicken Devil Curry, Ketam Goreng Berempah.

There are also western delights such as Grilled Lamb Chop with Minted Goat Cheese Crust as well as Roasted Salmon with fennels and capers.

The promotion ends on March 14. It is priced at RM68++ (lunch) RM84++ (dinner).

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

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