The Legacy of Malacca Peranakan food spread
This brand of food evolved from the blend of Chinese and Malay cuisines through the inter-marriages between the Chinese migrants and local Malay during the 15th and 16th centuries. The usage of Malay spices with Chinese ingredients, or Chinese herbs with the more traditional Malay ingredients are among the unique points of Pernakan food.
Guest chef Florence Tan at Paya Serai, PJ Hilton
While there are various Nyonya restaurants to be found in Klang Valley (in PJ there are Ah Tuan Ee, Bibichick, & Nyona Restaurant all at SS2), there isn’t usually any place where you can sample many different Nyonya dishes at the same time.
kuih lapis, pai tee, kuih koci
But for the month of June, 2011, we’re in luck. PJ Hilton have guest chef Florance Tan featuring her Pernakan food at Paya Serai, and I was among the fortunate ones to be invited to sample the spread just late last week.
popiah basah, nasi kembuli, acar awak
All the usual suspects are there, pai tee, popiah basah, and a selection of Nyonya kuih as appetizers, with pai tee and popiah made fresh right in front of you too, I particularly love the kuih koci, and while the popiah doesn’t come with lard like this one at Jonker street, they are yummy too. There’s also very “kao” and rather spicy laksa lemak too.
sambal jantung pisang, ayam pong teh, udang goreng asam
I know my mom will love the acar awak, a type of Peranakan salad.
There’s also sambal jantung pisang (banana flower with shell fish), ayam pong teh (a chicken dish in clay pot), udang goreng asam (similar to my asam prawn recipe but with more spices). All these dishes go very well with the nasi kembuli (rice with ghee, cinnamon, cumin powder etc).
the buffet spread at Paya Serai remains, in addition to the peranakan food
If you think that’s a lot of dishes, well, they are but one of the 4 buffet lines at Paya Serai. There’s also the usual raw food & salad bar with prawns, oysters, etc. Pastry, Chinese/Malay food (there’s even tempoyak - fermented durian), Western food, and so forth. The Pernakan food is but an addition to what is already usually available.
ulam, KY & Haze, laksa lemak, and tempoyak (fermented durian)
The Legacy of Malacca Peranakan at Paya Serai runs from now till 30th June, 2011. The buffet spread is available for lunch at RM 68++ for adult & RM 45++ for child. Dinner at RM 75++ & RM 45++ for child. Opening hours are from noon to 3pm for lunch, and 7pm till 10:30pm for dinner.
For those who want to get up close to Chef Florence Tan at the exclusive private dinner on 14, 15, and 16th June and have a chance to learn the culinary tips from the good chef, the event is priced at RM 150++ per person. Make your reservation if you’re interested ya!
Hilton Petaling Jaya
No 2 Jalan Barat
46200 Petaling Jaya, Selangor
GPS: 3.10235, 101.64087
Tel: 03-7955 9122
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