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Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh @ Chatz Brasserie, PARKROYAL Kuala Lumpur

Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh @ Chatz Brasserie, PARKROYAL Kuala Lumpur
29 Aug
4:43

Chatz Brasserie

PARKROYAL Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel : 603-2147 0088
FB : PARKROYAL Kuala Lumpur

Business Hours :
Mon – Sun

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Thanks to the warm invitation from PARKROYAL Kuala Lumpur, I recently had the chance to taste some authentic Nyonya delicacies that deliciously prepared by Chef Debbie Teoh at the Chatz Brasserie.

Making her appearance from 5 September to 12 October, the talented Chef Debbie Teoh will be showcasing her expertise in Nyonya cuisine to diners at Chatz Brasserie through buffet dinners and hi-teas.

With more than 17 years of experience in the food industry, 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. It is no surprise as to how her forte in Nyonya cuisine for both Southern and Northern Nyonya styles came about.

Chef Debbie wears many hats as she is a foodie herself, author, food stylist, ambassador for the Nyonya cuisine and culture, and once again, at Chatz Brasserie as its guest chef. She also runs her own home catering business and is a Nyonya Food Consultant for Tourism Malaysia.

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A hearty meal went down even better with thirst quenching beverages like the refreshing aromatic Serai Drink and sweet sourish Kedondong Juice.

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Served warm, the Hu Pio Soup was in clear taste with ingredients like fish maw, prawn ball, crispy sengkuang and vegetables.

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Covered with spicy hot sambal chili, I like this appetizing kerabu dish that served together with jantung pisang, the flower of banana tree, sliced onion and fresh succulent prawns. Yummy!

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Ayam Buah Keluak, the star of the show, will be back for those who have been craving for it. A true Peranakan delicacy, Buah Keluak is an Indonesian Black Nut with a hard shell, which contains a black creamy paste with a unique acquired taste.

Chef Debbie will also be introducing Pais Buah Keluak, similar to otak-otak but is made from keluak paste. It is available as an a la carte order at RM30 nett for two pieces.

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Gulai Perut Ikan was another addition on the a la carte menu, which priced at RM35 nett per bowl with steamed rice. It was a flavorful fish stomach dish fermented by Chef Debbie herself.

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Other delightful dishes to look out for were Fish Tempra, Lemak Udang Nenas, Telur Cincalok, Nasi Kunyit with Chicken Curry and Sambal Kiam Hu, the famous Melaka Laksa Lemak, Gulai Kiam Hu Kut, Ayam Pongteh, Ayam Kapitan, Lemak Nenas Ikan Sepat, Pai Tee, Ju Hu Char, Nasi Ulam, assorted Kerabu, Geram Asam, Itek Tim, Hu Pio Soup and Lemak Sukun.

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Kuih Kasui, Rempah Udang and Talam Cendol were served as the dessert to wrap up our heavenly Nyonya fare at Chatz Brasserie. I personally like the Rempah Udang for its aromatic savory taste, while the classic flavorful Talam Cendol came in second of my preference as the sweetness was just nice for my own taste buds.

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The buffet dinner that priced at RM125 nett per adult and RM62.50 nett per child is available on Friday and Saturday from 6:30 p.m. to 10:30 p.m.

During the weekends, enjoy the Hi-Tea that available on Saturday and Sunday from 12:30 p.m. to 4 p.m., priced at RM78 nett per adult and RM39 nett per child. Diners will also have the privilege 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’, please call 603 2147 0088 or email [email protected]

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More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010

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