Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh @ Parkroyal Kuala Lumpur

Parkroyal Kuala Lumpur is looking forward to welcome Chef Debbie Teoh back to Chatz Brasserie with her authentic Nyonya delicacies through buffets and interactive cooking classes!

Read her previous appearance at Parkroyal Kuala Lumpur HERE & HERE

 

From 5th September to 12 October 2014, Chef Debbie Teoh will be showcasing her expertise in Nyonya cuisine to diners at Chatz Brasserie. With more than 17 years of experience in food industry, Chef Debbie Teoh is a tru-bred Nyonya who hails from Malacca. Her father is a Baba from Malacca and her mother is a Nyonya from Penang. It is no surprise as to how her forte in Nyonya cuisine for both Southern and Northern style came about. She also has vast experience in Thai, Vietnamese, Indonesian and Western cuisine for both cooking and baking. Adding to that, with both sides family being inspiring cooks, this is where Chef Debbie obtained her skills in the culinary profession.

 

I was glad to be invited to preview some of the dishes of the aforementioned buffet.

Ju Hu Char

The jicama and carrots are shredded meticulously by hands and cooked with other ingredients such as mushrooms and dried cuttle fish which is the essential of this dish, the flavor was pleasantly savory and sweet. Wrap it with fresh lettuce and add in the accompanied chili sauce for that extra kick!

 

Kerabu Jantung Pisang with Prawns

Stacking highly with crunchy jantung pisang, shredded onions and prawns placed layer by layer aesthetically. Submerged in gravy concoction of  coconut milk and sambal belacan, this Nyonya style salad was unique on its own way.

 

Hu Pio Soup

Hu Pio or fish maw soup is normally served when Nyonya festive seasons. Consisted of prawn balls, jicama, cabbage and carrot, this comforting broth was light in flavor and showcase the sweetness from all the ingredients. The prawn ball deserve an additional clap too, made from 100% prawn meat and the texture was extremely bouncy!

 

Nasi Ulam

Just like the Ju Hu Char, the local herbs such as lemongrass, ginger torch, kaffir lime leaves, daun kadok, shallot and daun kesom need to be shredded painstakingly by hand finely and mix together with others ingredients such as dried prawns, bird eye chilies and salted fish into the white rice. The combination of various herbs gave this rice salad a multitude of flavors which nothing less than outstanding.

Lemak Nenas Ikan Sepat

Definitely my one of my favourite that evening! I adored the combination of the pineapple and salted fish, well-balanced flavors of sweet, sour, fruity and salty.

 

Ayam Buah Keluak

Prepared using buak keluak, an Indonesian Black Nut with a hard shell, which contains a black creamy paste with a unique taste. This curry appeared in dark red hue, perfumed with lots of spices and the flavor was further enhanced by the “black gold” giving the sauce a rich nutty flavor.

 

Ayam Pongteh

Chicken cooked in fermented bean paste, mushroom and potatoes. The thick and creamy gravy with just the right balance of salty and sweet definitely a good companion for white rice!

 

Penang Perut Ikan

A truly Peranakan delicacy, fish stomach fermented by Debbie herself drenched in a rich, aromatic, savory, sour and spicy gravy brimming with pineapple, brinjal and small prawns. Wonder how’s the taste and texture of the ikan perut? It was chewy and fresh without any unpleasant odour. This available as an ala carte order at RM 35.00 nett per bowl.

 

Pais Buah Keluak

Another addition on the ala carte menu is this Pais Buah Keluak which similar to otak-otak but made from keluak paste. You’ll either love it or find it weird just like yours truly 😛  I’m not really fancy the acquired taste of the buah keluak, a little smoky, earthy and nutty, very complicated indeed. However don’t take my words for it, try it yourself and maybe you’ll like it!

 

The colourful Nyonya dessert definitely something I’m looking forward and Chef Debbie’s creations did lived up to our expectation!

Kuih Kasui

We were wowed by this absolutely bouncy Kuih Kasui and really struck a chord with us! It was aromatic with very intense but not artificially kind of pandan taste! We find it tough to stop at only one, more please…..

 

Talam Cendol

This was another crowd-pleaser obviously as the whole plate gone in a jiffy. The not-too-sweet cendol with fragrant Gula Melaka flavor successfully teased and tugged our palate, an encore dessert!

 

Rempah Udang

A savory dessert wrapped in banana leave. The glutinous rice is naturally dyed in blue by using Bunga Telang filled with delish spiced dried shrimp.

 

A decadent Nyonya feast.

 

Don’t miss out Chef Debbie Teoh’s authentic Nyonya cuisine at Parkroyal Kuala Lumpur today onwards! The buffet dinner is available on Friday and Saturday from 6.30pm to 10.30pm priced at RM 85.00 nett per person (promotional price ended on 10 Sep 2014). For High Tea which is available on Saturday and Sunday from 12.30pm to 4.00pm, priced at RM 78.00 nett per person with complimentary Nyonya cuisine cooking class before High Tea commences with prior reservation.

 

   Chatz Brasserie

 

   Parkroyal Kuala Lumpur
   Jalan Sultan Ismail
   50250 Kuala Lumpur.

 

   Tel: +603-21470088

 

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