Starting 5th September onwards, Chatz Brasserie at the PARKROYAL KL brings the tradition of authentic nyonya delicacies to live life through buffets and interactive cooking classes by the talented Chef Debbie Teoh . Being a Nyonya herself, her expertise and skills in culinary is especially impressive when it comes to traditional Nyonya dishes.
Warm up and get the appetite kicking in with the tantalising Hu pio Soup (fish maw soup) with some really bouncy ball made with fresh prawns and some cabbages to add on more sweetness and umami to every sip you take.
Then proceed with Nasi ulam with this fantastic aroma and flavours from the rich herbs included in this. The sprinkle of chili padi brings extra kick when eating this but it certainly drive the dinners up for the next dish.
Presenting the stage and spotlight stealer is the star ingredient with infinite acquired taste preferences. Pais Buah Keluak is a paste made with mainly buah keluak, the nuts from kepayang tree – a mangrove tree found in Indonesia and Malaysia, with a little addition of seafood for the subtle sweetness and wrapped in banana leafs before steam cooking it. This Asian carviar has got velvet smooth texture and with unique taste, you’ll either love or hate it and is available on la carte order at Rm 30 nett for 2 pieces.
If that is not enough to satisfy the love or curiosity for buah keluak can have the Ayam Buah Keluak where one can enjoy digging the rich creamy paste out from the keluak seed itself. And infused with flavours from the gravy, is a memorable dish.
Moving North where the Penang Gulai Perut Ikan (Rm 35) bring a rich flavour most perfect to go with steamed white rice that is included when ordered ala carte. For as long as one can saviour this dish, the rich fermented flavour is perfect as a communal dish.
Continue with more seafood to enjoy the Ju Hu Char (Stir Fried Cuttle Fish) served with fresh lettuce leaf. An authentic nyonya dish to be eaten wrapped in leaf, this one is super refreshing.
Then moving South Nyonya culinary, behold for the famous Melaka Ayam Pongteh, something I’ve always in favour with when served with white rice. Along with lovely pieces of potato, this can be a favourite for lots of kids.
Also impressive to go with the white rice is the lovely Lemak Nenas Ikan Sepat if you like sweetness and aroma of pineapple in your food.
Keep the palate refreshing with Chef Debbie’s Kerabu Jantung Pisang with Prawns and find yourself indulging in a rather strong and astringent, yet appetising dish. With the galore of dishes rather rich in flavour, this dish is a good one to clean the palate.
The wide spread of amazing Nyonya food is even more exciting when moving to the desserts as Chef Debbie showcases her delicious traditional kuih. Talam cendol, Rempah Udang, and Kuih kasui for dessert lovers.
In between dishes, clean the palate with their Serai Drink and Kedondong juice.
The Buffet dinner is available on Friday and Saturday from 6.30pm to 10.30pm, priced at RM125 nett per adult and RM62.50 nett per child. Diners may enjoy this promotion at a promotional rate of RM85 nett per person. During the weekends, bring the entire family for a Hi-tea, available on Saturday and Sunday from 12.30pm to 4pm. It is priced at RM78 nett per adult and RM39 nett per child. Diners will also have the chance to enjoy complimentary Nyonya cuisine cooking classes before HI-tea commences with prior reservations.
Prior reservation is required for Best of Malaysia: Nyonya Cuisine By Chef Debbie Teoh. For reservations or enquiries, please call 03 2147 0068 or email chatz.prkul@parkroyalhotels.com.
PARKROYAL Hotel Kuala Lumpur is located at:
Jalan Sultan Ismail
50250 Kuala Lumpur
Toll free: 18002200021
GPS : 3.14479,101.712745
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