Kuala Lumpur, 14 May 2008 – The top three Malay chefs from Shangri-La Hotels and Resorts group prepared a selection of the best of Malaysian cuisine at Lemon Garden Café in Shangri-La Hotel Kuala Lumpur to be served  from 12 to 18 May during the weeklong Malaysian food promotion which aims to highlight its rich and colourful heritage to the Hotel’s international clientele before taking it worldwide throughout Shangri-La’s 55 properties through culinary roadshows.

Masterminding this dining extravaganza is Chef Suparman from Shangri-La’s Tanjung Aru Resort and Spa in Sabah, who was recognised as the Best Chef in Borneo by both Malaysia Airlines and Brunei Airlines. Similarly, Chef Hamizi bin Hamid from Shangri-La’s Rasa Sayang Resort and Spa in Penang, whose past culinary stints includes a list of established hotel groups. Together with silver medallist for ‘Hot Cooking’ in Culinaire Malaysia 2006, Chef Mohd Zalizam of Shangri-La Hotel Kuala Lumpur, this brilliant trio will whet diners’ appetite with their endless creations of authentic Malaysian specialities.

We were treated to an assortment of appetisers which included Kerabu kukus perut limau purut (Steamed beef tripe with lime leaves), Otak-otak goring serai (Spiced fish mousse with lemongrass) while hot dishes were presented in the form of Udang panggang percik (Baked prawns with turmeric and spices), Sotong sumbat (Stuffed squid), Lobster kalio sauce (Lobster in lemongrass curry) and Ikan baker pais kelapa (Baked fish with grated coconut and dried chilli). 

As the Crown Prince of Negeri Sembilan Yang Amat Mulia Tunku Naquiyuddin ibni Tuanku Ja’afar made his entrance with the sound of the troupe beating the kompang (Malay hand-drum), he was greeted by the three chefs who later introduced the dishes to his entourage.

When we sat down to savour the dishes, Chef Suparman personally introduced his delectable selection of Borneo’s favourite to us, in which we did not hesitate to try. The Ekor asam pedas (Oxtail stew with sour and spicy sauce) was exceptionally tasty and tender with a hint of spice while the Kambing Masak Beriani (Lamb Shank cooked with Briyani Spice) was deliciously rich.

What complemented the evening of savouring Malaysian cuisine at its best together with a great dining experience was the impeccable service of our friendly and responsive waiter, Khai, who was ever-ready to offer an off-the-cuff concoction to refill our empty glasses as we swarmed our senses with the rich spices of each presentation!

Photos courtesy of Roger Poon & Benny Aw.