Malaysia is known worldwide as a nation that prides itself incredibly on its food, but even so, there is one cuisine that Malaysians themselves can hardly get their hands on. Nyonya cuisine, originating from the Straits Settlements states of Penang and Malacca, makes a very rare appearance every once in a while, a big part due to how time-consuming it can get to prepare. Who can forget the crispy and crunchy pie tee, a traditional Nyonya snack. 

Chef Debbie Teoh

From 5^th September to 12^th October 2014, those craving for good Nyonya food are in luck because it will be served every Friday and Saturday at Chatz Brasserie, ParkRoyal Hotel. It isn’t just any Nyonya food either; it will be whipped up by celebrity personality, Chef Debbie Teoh herself, who is a true-bred Nyonya. Borrowing influences from North and South Malaysia, she is set to delight with specialty dishes like gulai ayam buah kelak and ayam pongteh that will entice the tastebuds of even the most skeptical first-timers. 

Nasi Ulam

For those unfamiliar with Nyonya cuisine, Chef Debbie recommends that you start with the nasi ulam that is a rice salad tossed with a variety of chopped herbs like lemongrass leaves, limau purut leaves, and wild ginger along with generous dishings of raw garlic and wild pepper. Fiery and zesty, the chewy mouthfuls laced with belachan powder make for a mouth-watering starter that effectively whets the appetite.

Kerabu Jantung Pisang with Prawns

For something more low-carb, the kerabu jantung pisang with prawns is quite the winner. Fresh slices of banana flower is tossed with dried shrimp, onions, a lot of chilli and a vinegar-based sauce for a tart, tangy and crisp appetiser.  Whole fresh prawns also lend a nice sweetness to the dish,  making it a starter that is a toothsome medley of sweet, sour and spicy. 

Hu Pio Soup

To put out the fire and cleanse the palate, the hu pio (fish maw) soup more than hits the spot. Warm, clear soup sweetened naturally by carrots, lettuce and corn makes for delicious sips that remind one of home. Slices of fish maw swimming in it lends chewy mouthful that bursts with sweetness with every bite.

Gulai Ayam Buah Keluak

The star of the show is Chef Debbie’s gulai ayam buah keluak, a true Peranakan delicacy. Buak kelak is an Indonesian black nut with a hard shell, which when broken apart, contains a creamy paste with smell and taste that resemble truffles. Musky and pungent, it is cooked into a thick curry that provides incredibly flavourful mouthfuls when eaten with white rice. The chicken is stewed for hours in the curry until soft and tender as well, resulting in a dish that truly lives up to its bestseller title.

Not to be missed is the ayam pongteh, also another chicken dish but this time stewed in a black bean gravy that can take up to 5 hours to evaporate and concoct. Creamy in texture and briny in taste from the black beans and a mixture of other herbs and spices, you’ll find yourself asking for second helpings of rice just to have a bit more of it.

If things are beginning to feel really rich, worry not because present on the menu to balance all the heavy flavours out is the sweet, sour and spicy perut ikan. Literally translated to mean fish stomach, it is far from its graphic namesake in terms of taste. Fermented fish stomach is simmered in more lemon grass leaves, generous cubes of pineapple and shrimp paste, resulting in a soup that is refreshing and savoury at once. Some argue that it is more suited as an appetiser because it of its zesty notes, but Chef Debbie tells us that it is a dish meant to be had anytime throughout the meal. 

Ju Hu Char

For a dish with a twist, keep an eye out for the ju hu char. Chopped turnip is stir fried with carrots, black Chinese mushrooms and ju hu, which translates from Hokkien to mean cuttlefish. What you are served is a flavourful dish that is sweet from the turnip yet savoury verging on musky from the dried cuttlefish and black mushrooms. To eat it, you wrap a spoonful of it in a leaf of lettuce, drizzle some sambal belachan on top and pop the whole thing into your mouth. Not unlike the Vietnamese fresh vegetable spring roll in nature, it is however a lot more fragrant, with an intensity in flavour that grows the longer you chew, especially when you chance upon the slivers of cuttlefish.

Lemak Nenas Ikan Sepat

For the curry-lover, you are not left out. All your cravings for the richest and smoothest fish curry will be satiated with Chef Debbie’s lemak nenas ikan sepat. Cooked in coconut milk, the curry is saved from being too cloying by the pineapple cubes that infuse it with a sprightly opening note. Thankfully, the pineapple’s sweetness mellows off towards the end to let the thick curry have the spotlight. This is also another dish that calls for more rice.

Kuih Kasui

When it comes to dessert, the Nyonya community also has their own sweets and puddings that are unlike desserts you’ll find anywhere else. The kuih kasui is a good example. Sticky pandan pudding that is a bright emerald in colour is coated in fresh coconut shavings so when you eat it, results in a nice combination of sweet and salty. On the other hand, the talam cendol is a rich traditional Nyonya kuih that will hit multiple spots with creamy coconut milk pudding sitting on top of a layer of contrasting black sugar cake.

 

This Nyonya cuisine buffet dinner is available every Friday and Saturday, beginning 5th of September until the 12th of October 2014. The buffet table is open from 6.30pm to 10.30pm and is priced at RM125nett per person. 

For more information or reservation enquiries, please call 03 - 2147 0088 or email chatz.prkul@parkroyalhotels.com.

 

We recommend: 

• The best of char-grilled and Peranakan cuisine at Charcoal
• Celebrate Merdeka with the Makan Kitchen 'SHIOK' hi-tea