1. 1-5, Level 1, Sooka Sentral, Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia
2. Ground Floor, East Wing, Wisma Consplant 1, No 2, Jalan SS16/4, 47500 Subang Jaya, Selangor, Malaysia
Tel : 6012-602 7845
FB : Kelantan Delights
Business Hours :
(Sooka) Mon – Fri 12 p.m. – 10 p.m.
(Subang) Mon – Sun 12 p.m. – 3 p.m. ; 6 p.m. – 11 p.m.
Among the participated restaurants in this year MIGF (Malaysia International Gourmet Festival), Kelantan Delights is one of it, and this year is their first time. Located at Wisma Consplant Subang Jaya and Sooka Sentral KL Sentral, Kelantan Delights serves authentic Malay cuisine, specific in Kelantanese food, prepared using the fresh and natural ingredients. With more than 10 years experiences in the market, Kelantan Delights has stably built up their loyal followers with the classic and traditional Malay foods that executed with grace and passion.
During a month long festival period, Kelantan Delights offers Full Festival Menu (RM99 nett per diner without wine) and Light Festival Menu (RM49 nett per diner without wine).
Patrons will be served with Air Serai Wangi bottomless throughout the meal. It is a fragrant tea and lemongrass brew. The lemongrass taste is not too overpowering, just in nice for me who still learning to like its unique flavor.
We began our meal with this eye-pleasing trio appetizers platter that consists of (from top to bottom) Kerabu Pauh Muda, Kerabu Soo Hoon Udang Harimau, and Sirih Daun Kadok.
Kerabu Pauh Muda, it was a quite normal kerabu with sliced tangy green mangoes and tossed it with a sweet chili sauce. But… I enjoyed when chef paired it with a thin slice of dry octopus, it gives a nice contrast of texture and its unique fragrance blended well with the overall tangy sourish taste.
I like Kerabu Soo Hoon Udang Harimau. Paired with Thai glass noodles and succulent Tiger Prawns, it is a refreshing salad full of sweet, sour and spicy flavors. Every strand of the glass noodles soaked up well the exciting sauce and it tasted just wonderful to slurp it all the way.
Sirih Daun Kadok is a classic Kelantanese appetizer. Chef wrapped the mixed ingredients like peanuts, dried shrimp, lemon peel, ginger, Birdseye chili, and roasted coconut flakes in a whole betel leaf. Last but not least, the appetizing signature sauce was drizzled on top, with taste similar like Miang Kham, a popular traditional snack from Thailand.
For a person like me that do not get in touch with Malay foods much, this Sup Krim Ikan Parang is certainly something new to me.
Laksam is made popular from the northern states of Malaysia. Made with rice flour as the main ingredients, it tastes abit like the chee cheong fun, but with thicker texture. Since it is tasteless, diners usually have it with the gravy, which Kelantan Delights paired it with creamy fish soup made of sweet Wolf-Herring (Ikan Parang) and coconut.
To make the plating more interesting, chef served it together with Ulam Mentah, spicy beef floss and boiled egg. If you have no idea how to begin with, I just mixed all the ingredients together and have a spoonful of everything in one bite. Nice taste of Malaysia cuisine.
Again, the interesting plating of this Nasi Kerabu with Ayam Percik Buluh already excited me and my tummy was growling.
A Kelantanese staple, the fragrant rice was steamed with blue Clitoria flowers, and topped with a rich brown sauce plus traditional salad consisting of bean sprouts, cucumbers, selon leaves, pennywort, Vietnamese mint, ginger flowers, cabbage, salted egg, fish crackers, grated coconut and fish sauce. It may be lots of ingredients, but the mixture of all flavors just get me so addicted to the rice till I finished it first before the Ayam Percik. Am surprised too!
Served with charcoal grilled chicken drizzled with a special coconut sauce, though the portion was big, the limelight I would still give it to my Nasi Kerabu.
For this Daging Paha Kerutuk, chef slow-cooked the succulent choice cuts of prime beef in a rich and spicy coconut based sauce.
Try eat it together with the pineapple slice that placed at the bottom, it gives a little bit of natural sweet sourish taste, really matched well with the overall creamy spicy flavor.
Kerabu Pucuk Paku, a simple classic Malay vegetable dish that executed beautifully with interesting plating as well. Chef stir-fried the spike shoots in a mild creamy sauce, paired it with a keropok as base, it gives a nice mixture of difference texture for crunchiness.
Immerse yourself into this palate opener Ikan Siakap Asam Lintang, which chef served the steamed fresh sea bass in a sweet and tangy sauce of assam based blended with chili, onion, and pineapple.
To me, this dish opened up my palate not just because of the addictive taste, but the color presentation as well. It enlightened my dining experience with its bright and warm yellowish tone.
Sambal Udang Petai, a truly signature classic dish in Malay cuisine, which chef cooked the succulent prawns with stinky beans in a red hot and spicy sauce. Bold in flavor, it diffused a tempting aromatic sambal fragrance.
Gulai Kawah is a traditional Kelantanese dish. It usually cooked in a huge wok (kawah) and simmered for hours to serve the function purpose such as Malay wedding. Using ingredients like prime beef cuts, potatoes and a variety of herbs and spices, it tempting the taste buds of Malaysians with authentic Kelantanese flavor.
At Kelantan Delights, the Gulai Kawah was served together with steamed rice, ulam (fresh mixed vegetables), and garlic butter baguette, which to me it is a complete set of nutrition balanced meal with nice savory taste.
Another dish that stamps an impression during the meal was this fluffy omelette. Telur Dadar, that flash fried in extremely hot oil with onions, chilies and other spices. Simple flavor with a nice egg fragrance.
To end the wonderful meal, we had this delectable dessert, Pisang Bakar Sira, which is quite common in Malay cuisine.
Chef grilled the ripe bananas first before caramelized it and served with the coconut milk. The aromatic sweetness was just within my liking, love it!
A truly Kelantanese dessert classics with the Jala Emas, Buah Tanjong, Akok and Tahi Itik.
All the desserts were basically made by egg as the main ingredients. Interesting combination with not too overpowering sweetness, and to me this is a great way to introduce Kelantanese traditional desserts to the local patrons in such a nice sophisticated presentation.
The young talented Chef Muslim Saldi that crafted Kelantan Delights’ 2013 MIGF menu.
More photos at FOOD Msia Facebook page
More info at Kelantan Delights’ MIGF Festival Menu