Premiere Hotel Klang
Bandar Bukit Tinggi
1/KS6, Jalan Langat
Tel: 03-3325 6868
SATISFY your cravings for Malaccan food at The Buzz at Premiere Hotel Klang.
Focusing on the Peranakan and Portuguese cultures, chef trio William Teo, Mohd Rosnan Jaraih and Timothy Gomes have set aside an array of dishes that is truly the essence of Malacca.
Choosing the two cooking styles was not a hard decision to make since both have similarities that are set apart by the cooking method.
Firm believers of respecting the recipes, Rosnan and Gomes said they have not tweaked the dishes at all.
“Each dish has its own glory and name; we cannot disrespect that. We are fortunate that Teo and Gomes are of Nyonya and Portuguese heritage respectively,” said Rosnan.
“Nyonya and Portuguese food need time to cook, there are no shortcuts but the efforts put in are worth it,” said Gomes.
Their claims proved true with every dish served at the lunch buffet, including the starters.
The Nyonya style Sup Itek Tim, a deliciously sour clear broth with assam keping(Dhania) or the Portuguese Caldu Pescador Soup, a typical clear seafood broth with generous helpings of onions, garlic, ginger and lemongrass, are a must-try.
There is also the pai thee, a crispy thin pastry filled with a spicy and yet sweet mixture of vegetables and prawns.
Making a choice from the main dishes can be quite a task, so the best way to sample everything is to make several rounds.
The popular main courses include the Portuguese Devil Curry, Nyonya Pongteh Ayam and the Portuguese Baked Spicy Fish.
“The Devil Curry is a sensitive dish thanks to the ingredients, including vinegar. If the herbs, including chilli paste and onions, are stir-fried properly, it need not be placed in the fridge,” said Gomes.
Then there is the all-time Malaysian favourite udang sambal petai, made the Nyonya way.
There is also the pai thee, a crispy thin pastry filled with a spicy yet sweet mix of vegetables and prawns.
The difference between the Malay style and the Peranakan version was the gravy, said Rosnan.
“The Nyonya love it a little watery to enjoy it with rice, while the Malays prefer the gravy thick,” he said.
Served with the array of dishes is the delicious nasi ulam cooked with bunga telang that gives it a blue hue.
Another dish is the Nyonya Chap Chai, a stew filled with onion, garlic, black soya sauce and radish.
Similar to the Indian varuval is the Chicken Curry Feng. The dry version of stir-fried chicken with heaps of aromatic spices is ideal with nasi ulam.
Using prawn paste, star anise, clove and cinnamon stick, the chicken, which is boiled first, is then stirred with the spices.
Fish lovers should definitely try the famous baked fish and another lesser known dish, the Fish P.Menter.
A red snapper is placed in an aluminium foil with banana leaf and liberally doused with mouth-watering assam pedas gravy and later topped with kaffir lime leaves before it is wrapped like a pillow and baked.
The Fish P.Menter has pepper seeds and fresh chillies to give it a pop of colour, as well as candlenut to give a fragrance and a slight kick to the dish.
Finish off the meal with assorted Nyonya kuih, including bengka ubi kayu, ondeh-ondeh, kuih ketayap and ang koo.
The buffet lunch is available from noon to 2.30pm (Mondays to Fridays), and is priced at RM58++ per adult and RM45++ per child.
The promotion runs until April 2014.
This is the writer’s personal observation and not an endorsement of StarMetro.