Awaken your appetite with a scrumptious journey of heritage this month of June, as InterContinental® Kuala Lumpur hotel’s all-day dining restaurant Serena Brasserie presents A Journey of Heritage: With the Celebrated “Kampong Boys”, beginning 6 June to 5 July 2016, at the early bird and ‘balik kampong’ special of RM 148 nett per adult, RM 78 nett per child (6 to 12 years old) from 6 to 12 June and 1 to 5 July, and RM 178 nett per adult, RM 98 nett per child from 13 June to 30 July.
Experience authentic heritage flavours signifying the personalised journey of the celebrated “kampong boys” – executive sous chef Abdul Razak with his homemade delight of Laksa Johor, chef de cuisine Suhalmi Tasir with his favourite kampong dish of nasi minyak rendang tok, banquet chef Yusof Salamat with his spin on the asam pedas daging tetel, malay chef Yusman Yahaya with the heartwarming reminisce of udang masak lemak cili padi, and executive pastry chef with the nostalgic apam balik.
Explore the heritage reminiscent dishes of the five celebrated “kampong boys”:
1. Executive sous chef, Abdul Razak – Laksa Johor
Describing the homemade delight as rich and flavourful as opposed to the sour savour of customary laksa variations, Chef Razak owes the signature recipe of Laksa Johor to his ancestral roots. A pleasant slurp passed down within the generations, the executive sous chef practices great care in maintaining the authentic flavours of his homeland, noting that the precise aromas to the dish is one that is hard to obtain, within the province of Kuala Lumpur.
2. Chef de cuisine, Suhalmi Tasir – Nasi Minyak Rendang Tok
Identifying himself as a true kampong boy, Chef Suhalmi describes his favourite kampong dish, the nasi minyak rendang tok, to be slightly sweet and full of spice. A scrumptious “get-together” dish, Chef Suhalmi relates the dish to uplifting sentiments, whereby family members and neighbours come together to whip up the cuisine in an enormous pot over a strong blazing
flame; a harmonious ambience which inspires the chef de cuisine to this present day.
3. Banquet chef, Yusof Salamat – Asam pedas daging tetel
Citing that his robust palate for such flavours is largely due to his family preferences since young, the banquet chef notes that the asam pedas daging tetel is a spin-off to the customary asam pedas cuisine, which utilises the fish. The classic dish, bursting with the fragrance of chilli, shallot, lemongrass, tamarind juice, and ginger flower, is a great twist with its addition of the beef, comprising a thick gravy savour not to be missed.
4. Malay chef, Yusman Yahaya – Udang masak lemak cili padi
Relating the cuisine with his love for spices, Chef Yusman correlates the udang masak lemak cili padi to cheery memories of his mum’s cooking, whereby the dish is of a homecoming cuisine, particularly enjoyed by his dad during dinner, after a day of hard work. Seeing the dish as a cuisine where love is made visible, the great relish signifies the Malay Chef’s own personal narrative.
5. Executive pastry chef, Chan Eng Hua
Inspired by an aunt within the baking trade, Chef Chan carries nostalgic memories of lively kuih (cake) baking days, whereby the family will continuously help out, from assembling the ingredients, to beating batters, with whiffs of fresh bakes lingering in the air. Having exercised a delicate palate, the executive pastry chef recalls a particular dessert from his Peranakan home; a signature recipe to the apam balik. Though lost amongst time, enjoy the executive pastry chef’s adaptation to this tender bake, similarly delighting palates with its moist, fluffy texture.
Further harmonising the exquisite experience of traditional home cooked savour, three menus are available on rotation, with extensive buffet specialty featuring salad stations of kerabu selections, assortments of ulam kampong and jeruk, classic favourites of the bubor lambok ayam and gulai kawah tulang rusuk, main course medleys such as gulai ikan tongkol, rendang pedas ayam, ketam berlado, tempoyak ikan, alongside signature favourites in the likes of rojak pasembur, dessert delights of kuih seri muka pandan, putu piring, tapai pulut, tepung pelita, and “dusun” stall featuring tropical fruit attractions and fresh durians.
Awaken your senses with a fresh perspective and tantalizing culinary experiences at Serena Brasserie. Special rates apply for pre-purchased bulk vouchers. For more information or to make a reservation, please call Serena Brasserie at 03 – 2782 6228 or e-mail firstname.lastname@example.org. Visit us at kualalumpur.intercontinental.com/. Follow us on Facebook and Instagram @intercontinental.kualalumpur, and tweet us @ interconkl.