A Touch of Nyonya Influence with Chef Debbie Teoh @ Chatz Brasserie, Park Royal KL

Back by popular demand! Nyonya culinary expert Chef Debbie Teoh, a true-bred Nyonya with 15 years of experience in the Southern and Northern Nyonya styles cuisine is returning Chatz Brasserie, Parkroyal Kuala Lumpur as guest chef again! She will present her authentic Nyonya cuisine to guests through lavish buffet.

Chef Debbie Teoh is a true-bred Nyonya who hails from Malacca; her father is a Baba from Malacca and her mother is a Nyonya from Penang. Its no surprise as to how her forte in Nyonya cuisine for both Southern and Northern Nyonya styles came about. She also has vast experience in Thai, Vietnamese, Indonesian and Western cuisine for both cooking and baking. Not only is she a culinary expert, Chef Debbie is also a foodie, author, food stylist, ambassador for the Nyonya cuisine and culture.

PS: Photo courtesy from J

We kicked start off the dinner with the aromatic Nasi Ulam.

Nasi Ulam

The rice was fluffy and perfumed heavily with lemongrass, turmeric leaves, ginger torch, shallot and kaffir lime leaves, some chilies, fried dried shrimp and salted fish are added to spice up the flavors!

Itek Tim

I’m a soup person, I have a soft spot or any soup no matter Chinese style double-boiled soup or Western creamy thick soup. So when we served with this savory duck soup with salted mustard vegetables, I glee with joy ^__^ With the combination of duck, salted vegetables, Bombay onions, and shitake mushroom giving it a pleasant rich and dense flavor, I polished of this effortlessly ;P

Kacang Botol, Daun Pudina with Sambal

The Ulam Platter showcased variety of vegetables like wing beans, cucumber and mint paired with Nyonya sambal. The fresh vegetables were crunchy and the green colour was such a soothing treat for tired eyes.

The Nyonya chili was fibrous with bites of dried shrimp which very addictive and tasted really awesome with bursting flavor.

Gulai Tumis Ikan Pari

Pieces of stingray cooked in thick and flavorful curry gravy which really went well with rice.

Lemak Nenas Ikan Sepat

Another curry dish featuring salted fish and pineapple, quite mild to the palate and I like the sourness of the pineapple which lends the extra fruity taste to the overall.

Ayam Buah Keluak

The next dish we had was something not to be missed in authentic Nyonya cuisine, the Ayam Buah Keluak. The rich & creamy gravy embodied with smoky nutty flavors from the buah keluak – the black nut. Due to the tedious cooking process, this dish is rarely to be seen at most of the restaurant.

Chef Debbie Teoh also shared with us the hassle process of preparing the buah keluak because the fruit is poisonous but edible after proper treatment and fermentation.

Seafood Otak Otak

Definitely not your ordinary mushy otak otak! Laden bountifully with chunks of fish fillet, prawn and squid, the bright yellow custard was slightly spicy and redolent with herbs, very tantalizing indeed!

Terung dengan Sambal Udang Kering

The eggplant was slightly fried then topped with pungent chili paste made from dried shrimp and belacan (shrimp paste). The taste of the chili  paste was rich and thrilling which provide a good flavor to the bland eggplant, was a deemed a perfect match.

My white rice with a little bit of everything, yummy~

A sweet conclusion to a splendid Nyonya meal, here come our anticipated dessert time.

Pulut Panggang

The sweet glutinous rice was  daintily wrapped with savory dried shrimp filling, a good balance of flavors.

Seri Muka with Yam

This is another surprise to us! The classic Nyonya kuih Seri Muka with combination of green layer pandan custard and yam layer. Yes, the powdery yam was used instead glutinous rice! The creamy pandan layer complemented the yam layer perfectly, heaven in a bite I would say~

Last but no least the refreshing Lemongrass Cooler to end the scrumptious dinner.

  Chatz Brasserie

   Parkroyal Kuala Lumpur
   Jalan Sultan Ismail
   50250 Kuala Lumpur.

 

   Tel: +603-21470088

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