D02-1/D03-1, Plaza Glomac,
Jalan SS7/19 Kelana Jaya,
Tel: 03-7885 6918
Business hours: 11.00am-3.00pm
and 6.00pm-10.00pm daily except Saturdays.

GETTING compliments from customers is always a good thing.

And for food to be labelled as nostalgic certainly means a lot to the owners of The Long Table Restaurant at Plaza Glomac in Kelana Jaya.

One of the restaurant’s business partners, Tan Aik Theng, said he was touched when customers pride them for bringing the true taste of authentic Penang Nyonya cuisine to the Klang Valley.

E0B8ED0195464F0F9A5CCCC384BFB6CDDelights: Fried Bawal Hitam with Namchut Sauce (bottom) and Pork Rendang are two signature dishes of the outlet.

“I have customers, especially the older people from Penang who are currently residing in Kuala Lumpur, tell their children to bring them here to eat,” he said.

“They also joked they can die happily now after eating such food that they have not had for a long time,” said Tan, a Penangite himself.

Tan explained there were differences between Nyonya cuisines originating from Penang and Malacca.

“Penang Nyonya food is heavily influenced by Thai tastes, which has sweet, sour and spicy flavours.

“The Malacca Nyonya style has Malay influences that has less sweet and sour flavours,” he said.

Tan, who is married to a Nyonya wife (one of the two cooks at the restaurant), said they were able to prepare most Nyonya cuisines.

He said they have a long list of dishes like Jiew Hu Char (yam bean with shredded cuttlefish), Kah Tau Sak (ladies’ fingers with light tangy sauce), Bak Rendang (pork rendang), Nyonya Fried Rice, Roti Babi, Nasi Ulam, Kerabu Beehoon and a lot more.

“We will change our menu every five months to list our bestselling dishes.

“Those that are not getting much reception will be taken out from the list,” he said, adding that dishes not on the menu would still be available but need to be pre-ordered three days earlier.

“Occasionally on weekdays, we also cook Assam Laksa and Lam Mee,” he said.

Tan said they also used the traditional way of preparing the food.

“The preparation for the dishes is quite meticulous such as chopping up ingredients to thin and tiny bits to ensure its authencity.

“The food is cooked the way it should be except for a change of ingredients,” he added.

Tan also said some of the ingredients such as belacan, prawn paste, dried shrimps and nutmegs are brought especially from Penang.

“Ingredients bought here are different and it can affect the taste,” he added.

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

You may also like

Leave a Reply

Your email address will not be published.