Bunga Emas Restaurant,
Royale Chulan Kuala Lumpur,
5, Jalan Conlay, Kuala Lumpur.
Tel: 03-2688 9688
Business hours: noon to 2.30pm (lunch),
6.30pm to 10.30pm (dinner), daily.

EMBARK on a culinary journey with Bunga Emas Restaurant as it brings authentic Malay food from different states in Malaysia for diners to enjoy in the city.

Every month, the restaurant will feature dishes unique to a particular state; and this month, Sabah food is in the spotlight.

Priced at RM69++ per person, the set menu, aptly named Menu Di Bawah Bayu (Below The Wind Menu), is available until April 15.

Bunga Emas Restaurant chef de cuisine Shaiful Hailmi and his team of six conducted extensive research to carefully select and create dishes unique to Sabah.

Savour the state’s succulent scallops in Sup Kekapis Selasih – a spicy and sour soup with basil and scallop dumpling.

This clear soup was a perfect appetiser as it whets the appetite and the scallops lent the dish a sweet flavour.

The main course has up to six dishes, including Ekor Sapi Asam Pedas – slow-cooked oxtail with a special gravy.

The oxtail was extremely tender and the flavours were very rich and delicious when eaten with piping hot Nasi Minyak Pandan – ghee and screwpine leaf rice.

Another highlight was the Udang Semporna Ketumbar or braised tiger prawns in cumin and coriander gravy.


At the helm: Shaiful and his team have whipped up an authentic Sabahan fare that is sure to delight diners.

“This is quite a unique dish because we make the spice mix ourselves.

“It is a combination of seven spices such as coriander, star anise, cinnamon and candlenut,” said Shaiful.

The Ayam Goreng Cili Madu Rimba (fried and braised chicken in red chilli and honey sauce) is a must-try.

The chicken was perfectly fried with a crispy skin and tender flesh, and had an interesting flavour as it was sweet and yet slightly spicy from the chillies.

“We marinate the chicken for up to three hours so that the flavours are absorbed into the meat,” said Shaiful.

Other dishes included Kambing Bakar Lada Hitam (baked lamb cutlet with black pepper and onion paste), Ikan Dua Musim Mempelam Muda (steamed Sabah grouper with a ginger and mango salad) and Pucuk Manis Lemak Labu Biru (braised pumpkin shoots and coconut).

The menu also comes with a selection of tantalising desserts such as the crispy Banana Kataifi, Red Bean Ice-cream and Rice Flour Dumplings in Coconut Milk.

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

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