Buffet Ramadhan:Warung Nasi Padang Ibunda at Concorde Hotel Kuala Lumpur
Warung Nasi Padang Ibunda @ Concorde Hotel Kuala Lumpur
Melting Pot, Ballroom
Where: Concorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail, KL
Tel: 03-2144 2200
Email fbkl@concorde.net
When & How Much: Melting Pot: July 10 to Aug 7, RM108++
Ballroom: July 16 to Aug 4, RM114++
15 per cent discount for cardmembers of Alliance Bank, CIMB, Citibank, Hong Leong, Public Bank and RHB
The Padang dishes will be offered alongside international cuisine and local fare. Crowd favourites such as roast lamb, noodles, nasi biryani and grilled fish will not be left out.
SCRUMPTIOUS STARTERS
If the range of appetisers doesn’t get your tastebuds going, nothing will. The amazing spread is a colourful combination of ulam with various sambals, kerabu, serunding (meat floss) and kerepek (crisps) as well as tantalising morsels such as Vietnamese-style rice rolls, smoked duck and mango rolls, crab-mango salad, roast beef salad, Thai prawn salad, dried tomato and pasta, grilled tofu with broccoli and sesame dressing, squid salad and tandoori chicken galantine.
Don’t forget the seafood on ice, with blue mussels, green mussels, freshly-shucked oysters and poached prawns with the various dressings.
MAKE IT MINANGKABAU
The range of Padang cuisine is enormous, so the three women have picked their family favourites for the promotion. Urat lembu (beef tendon) in green chili sambal and chili beef dendeng are popular. I love the kelio ayam nangka, with the young jackfruit giving a fruity edge to the chicken curry.
Chicken dishes abound and though I find the fried spicy chicken a tad on the dry side, the chicken rendang Minang is chockful of flavour.
Terung balado is another delicious dish, with the sambal lifting the humble eggplant to new gastronomic levels.
And what is Padang food without soto? Here, you fill a bowl with noodles and top it with your favourite items before ladling beef broth over. The condiments include kecap manis (sweet soya sauce), sambal, cubes of fried beef, potato cutlets, herbs and a pink-tinged cracker.
LOCAL CRAVINGS
Meanwhile, there are also bubur lambuk, satay, yong tofu, murtabak, siput sedut, rendang, wok-fried vegetables and boneless chicken with Thai chili sauce to sample. Or head for the stalls to get your fill of mee rebus, a la minute popiah, gear box soup, shawarma and grilled fish.
SWEET ENDINGS
Wash down the meal with a glass of hot tea or coffee before you pick at dessert. Apart from delicate French pastries, pudding, fresh fruit and hot bubur (black glutinous rice, green peas and sweetcorn), there are Padang sweetmeats too such as serabi (pancake) and cenil.
Godok batinta is somewhat like the local cekodok pisang but the fritters are coated with a sticky palm syrup which adds to the aroma. Not very sweet despite the stickiness.
Melting Pot, Ballroom
Where: Concorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail, KL
Tel: 03-2144 2200
Email fbkl@concorde.net
When & How Much: Melting Pot: July 10 to Aug 7, RM108++
Ballroom: July 16 to Aug 4, RM114++
15 per cent discount for cardmembers of Alliance Bank, CIMB, Citibank, Hong Leong, Public Bank and RHB
The Padang dishes will be offered alongside international cuisine and local fare. Crowd favourites such as roast lamb, noodles, nasi biryani and grilled fish will not be left out.
SCRUMPTIOUS STARTERS
If the range of appetisers doesn’t get your tastebuds going, nothing will. The amazing spread is a colourful combination of ulam with various sambals, kerabu, serunding (meat floss) and kerepek (crisps) as well as tantalising morsels such as Vietnamese-style rice rolls, smoked duck and mango rolls, crab-mango salad, roast beef salad, Thai prawn salad, dried tomato and pasta, grilled tofu with broccoli and sesame dressing, squid salad and tandoori chicken galantine.
Don’t forget the seafood on ice, with blue mussels, green mussels, freshly-shucked oysters and poached prawns with the various dressings.
MAKE IT MINANGKABAU
The range of Padang cuisine is enormous, so the three women have picked their family favourites for the promotion. Urat lembu (beef tendon) in green chili sambal and chili beef dendeng are popular. I love the kelio ayam nangka, with the young jackfruit giving a fruity edge to the chicken curry.
Chicken dishes abound and though I find the fried spicy chicken a tad on the dry side, the chicken rendang Minang is chockful of flavour.
Terung balado is another delicious dish, with the sambal lifting the humble eggplant to new gastronomic levels.
And what is Padang food without soto? Here, you fill a bowl with noodles and top it with your favourite items before ladling beef broth over. The condiments include kecap manis (sweet soya sauce), sambal, cubes of fried beef, potato cutlets, herbs and a pink-tinged cracker.
LOCAL CRAVINGS
Meanwhile, there are also bubur lambuk, satay, yong tofu, murtabak, siput sedut, rendang, wok-fried vegetables and boneless chicken with Thai chili sauce to sample. Or head for the stalls to get your fill of mee rebus, a la minute popiah, gear box soup, shawarma and grilled fish.
SWEET ENDINGS
Wash down the meal with a glass of hot tea or coffee before you pick at dessert. Apart from delicate French pastries, pudding, fresh fruit and hot bubur (black glutinous rice, green peas and sweetcorn), there are Padang sweetmeats too such as serabi (pancake) and cenil.
Godok batinta is somewhat like the local cekodok pisang but the fritters are coated with a sticky palm syrup which adds to the aroma. Not very sweet despite the stickiness.
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