Latest news with #Nyonya
The Star
a day ago
- Entertainment
- The Star
Where Malay flair meets Nyonya elegance
BOLD new Malay flavours amid Baba-Nyonya heritage are what awaits guests at a serene dining enclave in Putrajaya. With new additions to its menu, Madam Lee Nyonya Private Dining promises a unique dining experience. Located in Palm Garden Hotel, the restaurant is set in a three-storey standalone building adjacent to the hotel's Rafflesia Ballroom. The new menu continues to honour classic Nyonya favourites while introducing five new Malay-style cooking methods. These are masak lemak Minangkabau, masak kicap, bakar bakar, sambal cili api and goreng berempah. (Clockwise from top) Udang Goreng Berempah, Daging Masak Kicap, Oxtail Sambal Cili Api and Bakar Bakar Seabass. New creations to try include the Siput Sedut Masak Lemak Minangkabau, Paru Sambal Cili Api, Oxtail Masak Kicap and Bakar-Bakar Udang Harimau. These dishes complement existing signature dishes like Ayam Kapitan, Tamarind Prawn, Peranakan Beef Rendang and Nyonya Chap Chye. There are also new Nyonya items to choose from such as Chilled Otak-otak, Inchi Kabin (Nyonya-style fried chicken) and asam laksa. Chef de cuisine Muhammad Shaharizal Ahmad Sobry, known as Rizal, leads the restaurant's culinary team. He is known for his passion for authentic traditional Malaysian cuisine. With past experience in prestigious five-star hotel kitchens, Rizal ensures that all pastes are prepared in-house using fresh local ingredients. Diners can also indulge in reimagined Nyonya fusion desserts. Highlights include Sago Cha Cha with Taro Ice-Cream, Pineapple Pulut Hitam Creme Brulee, Onde-Onde Cake with Vanilla Ice-Cream, Coconut Cendol Cheesecake and Pulut Tai Tai with Caramelised Banana. The eatery's semi-fine dining concept is paired with cultural charm. From the elegant reception area adorned with Nyonya antiques to the airy middle-floor dining hall and the al fresco Baba Bar, every detail has been curated to celebrate Peranakan elegance. The restaurant features private rooms while the entire venue is available for weddings, anniversaries or family celebrations. Madam Lee Nyonya Private Dining is open daily from 10am to midnight. For reservations or event bookings, call 03-8943 2233 or 012-871 4101 or email
Hype Malaysia
3 days ago
- Entertainment
- Hype Malaysia
From Parkview Café To ATAS @ The RuMa Hotel: New Dining Menus To Check Out In KL
If you're a foodie and always on a lookout for new menus, this month brings a fresh lineup of exciting new dishes to try at some of Kuala Lumpur's hottest restaurants and cafés. Whether you're planning a romantic date night, a casual catch-up with friends, or a solo foodie adventure, these newly introduced menus are worth adding to your list. Here are some the best new dining spots to explore in KL this month! Parkview Café @ Kuala Lumpur Convention Centre Tucked within the iconic Kuala Lumpur Convention Centre is the Parkview Café, a newly rebranded café offers a cosy yet elevated setting with stunning views of the PETRONAS Twin Towers. From now until 30 June, Parkview Café is hosting Tiffin Tales, a heritage-inspired dining experience featuring classic Malay and Nyonya dishes, beautifully presented in traditional tiffin carriers. Blending old-school charm with modern presentation, it's a lovely story angle for those who appreciate culture, culinary tradition and visual appeal. The weekly rotating menu features comforting favourites in a portion that perfect for sharing. The menu is as follows: Nasi Bunga Telang, Chicken Curry Kapitan, Nyonya Asam Udang Nasi Bawang Putih, Lamb Rendang, Sambal Udang Petai Each set is served with Nyonya Pai Tee, Sago Gula Melaka and Kasturi Fizz Mocktail. The Tiffin Tales menu is available for a limited time, from now until 30th June. Zipangu by Nadaman @ Shangri-La Kuala Lumpur Zipangu by Nadaman at Shangri-La Kuala Lumpur invites diners to explore a new chapter in its culinary journey with the launch of an inspiring new menu. Curated by Executive Japanese Chef Kazuo Takizawa, the updated offerings pay tribute to Japanese tradition while embracing bold flavours that resonate with Malaysian tastes. Among the menu's highlights is the inclusion of Inaniwa Udon, Salmon and Avocado marinated with Salted-Kelp Wasabi Soy Sauce, Grilled Prime Tuna Collar with Spicy Herbs and Zipangu's Special Japanese-style Spicy Chicken Curry. For guests seeking a more intimate and elevated dining experience, Zipangu by Nadaman also offers an Omakase Kaiseki menu, a refined multi-course journey that captures the essence of traditional Japanese haute cuisine. Adding to the excitement, Zipangu will present a special Four-Hands Dinner Experience on 13th and 14th June 2025, featuring a collaboration between Chef Takizawa and Michelin-starred Chef Matteo Alberti from Origio. Known for his innovative Italian cuisine and respect for seasonal ingredients, Chef Alberti brings a European flair that blends seamlessly with Chef Takizawa's refined Japanese style. This exclusive collaboration is available for MYR 450 nett per person, with an optional sake pairing at MYR 120 nett. For dining reservations and inquiries, please contact Shangri-La Kuala Lumpur at +603 2786 2378 or email at Le Midi @ Crowne Plaza Kuala Lumpur City Centre Le Midi, the stunning French Brasserie, Bar, and Terrace at Crowne Plaza Kuala Lumpur City Centre, invites guests to indulge in its debut afternoon tea experience, the 'Garden Allure Tea Soirée'. Available from every Tuesday to Sunday, between 3PM and 6PM, this elegant affair combines the charm of a Parisian garden with breathtaking city views from its Level 32 perch. Priced at RM168+ per set for two, the experience is a feast for the senses, presented on a picturesque grass wooden tray designed for Instagram-worthy moments. The curated selection includes: Petite Decadence: A symphony of sweet delights such as Chocolate & Coffee Pecan Mousse, Strawberry Shortcake, Raspberry Choux with Fruit Jelly, and Mango & Pandan Cake. Trio Savouries: Delicate bites including Mini Smoked Salmon & Egg Croissant, Pesto Caprese Sandwich, and Japanese Egg Sando. Classic & Creative Pairings: Exotic Fruit Salsa with Lemon Curd Meringue in a glass jar, alongside must-have scones with clotted cream and jam. Click here for reservations or contact Crowne Plaza Kuala Lumpur City Centre at +603 2782 8888. ATAS @ The RuMa Hotel and Residences ATAS at The RuMa Hotel and Residences proudly unveils a bold return to its culinary roots with a refined new menu that pays homage to Malaysia's rich, diverse food heritage, reimagined for the modern, discerning diner. Led by Executive Chef Suhalmi Tasir, whose mastery of Malaysian cuisine shapes every dish, ATAS now offers an elevated expression of local flavours through heritage techniques, expressive presentation, and contemporary finesse. Think slow-braised Beef Rib Rendang Tok, vibrant Udang Galah Otak-Otak, and dessert classics reimagined as Bubur Cha-Cha Parfait and Nangka Crème Brûlée. This relaunch isn't just a menu refresh – it's a renewed commitment to cultural authenticity and storytelling through food. The Executive Set Lunch and à la carte lunch are available from 12:00PM to 2:30PM, Monday to Saturday. Meanwhile, à la carte dinner (6:00PM to 10:00PM) will be available daily. For enquiries or reservations, please WhatsApp or call us at +603 2778 0763, email atas@ or visit for more information. Mosaic @ Mandarin Oriental, Kuala Lumpur Mosaic at Mandarin Oriental, Kuala Lumpur is delighted to present a buffet that showcases the finest of Southeast Asian cuisine. Guests are invited on an immersive culinary journey through the rich and diverse flavours of the region. Guests will have the opportunity to savour dishes such as Filipino Leche Flan, Indonesian Ayam Penyet, Laotian Shrimp Rice Paper Rolls, Myanmar's Tea Leaf Salad, Singaporean Chili Crab, Thai Mango Sticky Rice, Vietnamese Banh Mi and many more – enveloping a tapestry of Southeast Asian cuisine. Set in the contemporary ambiance of Mosaic, the buffet offers a multi-sensory experience that goes beyond taste, celebrating the regional ingredients, cooking styles and cultural identity of each country. This culinary showcase not only highlights the diversity of the region but also offers patrons a unique opportunity to experience authentic dishes from across the region in a single setting. The SEA Series buffet will be available from 1 to 30 June 2025, for lunch and dinner service priced at RM205 nett and RM245 nett respectively. For more information, please contact +60 (3) 2330 8888 or email mokul-fb@ BONUS: MarryBrown Malaysia's favourite homegrown Halal Quick Service Restaurant (QSR), Marrybrown®, has brought back its highly anticipated Hallyu-inspired limited-time menu – the MB Gangjeong Chicken! This bold fusion of Korean flair and local taste has returned to tantalise Malaysian taste buds with its signature sweet, tangy and spicy kick, available at outlets nationwide starting today. Originally launched as a seasonal item, MB Gangjeong Chicken quickly established itself as a fan-favourite among loyal customers. The irresistible sweet, tangy and spicy glaze has consistently resonated with Malaysians seeking bold, adventurous flavours. Following overwhelming customer demand for Marrybrown®'s signature twist on 'something different', the menu has made several successful returns over the years. What's your Reaction? +1 0 +1 0 +1 0 +1 0 +1 0 +1 0
Malay Mail
4 days ago
- Lifestyle
- Malay Mail
Dragon Boat dumplings: An ode to Cantonese ‘zung'
COMMENTARY, May 31 — Today is the Dragon Boat Festival or Duen Ng Jit (or Double Fifth Festival in Cantonese). The fifth day of the fifth month in the Chinese lunar calendar, when we commemorate how the ancients threw dumplings into a river where a beloved poet had drowned himself to prevent the fish from eating his corpse. Which sounds a bit macabre but what we are most mindful of today aren't dragon boat races or long-lamented poets but the delicious dumplings. This is my ode to the Dragon Boat dumplings, specifically my favourite Cantonese zung. The most common triangular or pyramid shaped 'zung'. — Picture by CK Lim Let us begin with its iconic shape (and the appetite-whetting thrill we get when we recognise it, even from a distance.) The most common zung you'd see is likely to be triangular or pyramid shaped. A tetrahedron, really. There are, of course, variations. The Northern Chinese zung is shaped like a log. In Japan, their version of zung, called chimaki, is sweet and has a long conical shape, typically eaten on Children's Day. A Northern Chinese 'zung' is shaped like a log. — Picture by CK Lim Those who grew up Malaccan, as I did, care less about the shape and more about the colour of the zung. Our Nyonya version is partially dyed blue thanks to the use of blue pea flower; the filling is simpler too — a sweet blend of minced pork and candied winter melon. But there's nothing quite like the stuffing of a formidable Cantonese zung. Full of goodness within, from shiitake mushrooms and mung beans to marinated pork belly and tender chestnuts. A bit of decadence when you add Chinese sausages and salted egg yolks. Plenty of aged umami from dried shrimp and dried scallops. Don't forget the sugar, salt and Chinese five spice. The secret ingredient, I've been told, is some chicken bouillon powder (the same secret ingredient to a fantastic fried rice, come to think of it). It's like the greatest hits from a well-stocked Cantonese pantry. Full of goodness within, from mushrooms to chestnuts. — Picture by CK Lim This might sound blasphemous to some but consider pairing your favourite savoury zung with some chilli oil. Really, don't knock it till you've tried it. Some folks like to dip their zung into a saucer of granulated sugar; me, I prefer some fragrant laat ziu yau. My favourite chilli oil is laden with fermented soybeans for an extra umami kick. Experiment with different types of chilli oil — anything from chilli crisps with fried garlic flakes to a hot honey chilli crunch. Honestly, it doesn't taste as spicy as you might fear (not when you have grown up eating cili padi!). The spice doesn't threaten unbearable heat; instead it deepens the savouriness of the zung. Your taste buds will thank me, as will you. Pair your favourite savoury 'zung' with some chilli oil. — Picture by CK Lim Of course, if you truly crave something fiery, you can always spice things up with some Sichuan mala powder. The mixture of Sichuan peppercorns, dried chilies, salt and a good dose of aromatic spices such as cardamom, cumin, cloves and star anise will electrify your palate. Not too much, but just enough to make you appreciate a soothing slice of shiitake mushroom or a fatty morsel of pork belly. You might be delusional from the numbing spices but you swear these gelatinous textures help to cool your tongue, now on fire. Spice things up with some Sichuan 'mala' powder. — Picture by CK Lim At the end of the day though, I'm happy to enjoy my zung as is. Slowly peeling the greasy bamboo leaves away to reveal the glutinous pyramid within. Slicing the now naked dumpling to unearth its treasures. Which should I taste first? The collagen-rich pork belly? The sweet chestnut? The seductive salted egg yolk? Perhaps start simply, with a few grains of the sticky rice, as well seasoned as a good life.
The Star
22-05-2025
- Entertainment
- The Star
Spotlight on Peranakan cuisine
Nyonya 'popiah' is more complex to make because of its delicate wrapper, rich filling and signature 'sambal'. — Photos: Bernama Association showcases Baba Nyonya classics made from time-honoured recipes WHILE the Peranakan delicacy Nyonya popiah may resemble the spring rolls sold at street stalls or night markets, its wrapper, richer filling, signature sambal and sweet sauce tell a story rooted in cultural heritage. Peranakan Baba Nyonya Kuala Lumpur and Selangor Association's (PPBNKLS) cultural and social committee member Jennifer Lee Choo Neo told Bernama that the delicate wrapper and rich filling reflected the culinary traditions handed down generations by the Peranakan Chinese or Baba Nyonya community. 'Nyonya popiah is more complex to prepare. The wrapper is made from wheat flour, tapioca flour, eggs, warm water and salt. 'The batter is rested for 30 to 60 minutes for a softer, more flavourful texture – unlike regular spring roll wrappers which use only flour and water. 'To create the wrapper, the batter is gently spread in a thin layer over a flat pan,' she said during a Peranakan Chinese cooking demonstration in Shah Alam for the media. Lee said the filling was made from fresh ingredients such as jicama (sengkuang), cucumber, bean sprouts, omelette, fried tofu and prawns, combined with sautéed fermented soybean paste (taucu) and garlic, resulting in a complex blend of sweet, spicy and aromatic flavours. She explained that the sambal was made using either fresh or dried chillies, garlic, toasted wheat flour and palm sugar (gula melaka), while the sweet sauce was made from a mixture of palm sugar, flour and a bit of soy sauce. Lee (left) demonstrating the way to assemble the 'popiah'. 'Although slightly tedious to prepare, this delicacy is often a special choice for various events, including birthday celebrations or weddings,' said Lee, who is a third-generation Nyonya. Nyonya popiah is one of 15 traditional Peranakan Chinese dishes featured at the 'Baba Nyonya Heritage' promotion at The Saujana Hotel Kuala Lumpur in Shah Alam, Selangor, throughout this month. The hotel's general manager Jasmine Ong Li said the campaign was not only aimed at promoting Baba Nyonya cuisine but also served as an important platform to revive time-honoured recipes that were rich in stories and cultural values. Other featured dishes included buah keluak, lobak masak lemak (braised radish in coconut gravy), nasi kemuli, pai tee, stuffed cencaru (fish), ee pioh soup, pajeri eggplant, Nyonya sambal belacan, fried tamarind prawns and various traditional kuih. Ong said each dish was curated to ensure authenticity in terms of its use of cooking techniques, secret ingredients, and traditional preparation methods inherited from the Baba Nyonya community's ancestors. PPBNKLS president Vivienne Lee @ Lianah Abdullah said that to support the initiative, the association had provided intensive training to the hotel's culinary team, covering the ingredients and preparation methods. 'Our collaboration is grounded in a shared goal – to preserve and elevate Peranakan heritage for future generations. 'To us, this partnership is about safeguarding and reintroducing Peranakan heritage, because each dish carries meaning, not just flavour,' she said.
Barnama
21-05-2025
- Business
- Barnama
MAHB Ready To Welcome Delegations For 46th ASEAN Summit
The 'Heritage Lane', featuring displays of photographs showcasing the country's historic building structures, traditional business premises such as nasi kandar stalls and old-school barber shops, exhibitions of traditional Baba and Nyonya attire, as well as cultural performances including traditional dances at several airport terminals. (Credit: MAHB) A Bernama survey found that the decorations along the KLIA Highway, Maju Expressway (MEX), Sungai Besi Highway, and the surrounding areas of Putrajaya not only add vibrancy to the atmosphere but also offer an early glimpse of Malaysia's warm hospitality as the host nation. The route from Kuala Lumpur International Airport (KLIA) to the capital city centre is now adorned with ASEAN-themed banners and billboards, seemingly welcoming the arrival of leaders and delegates attending the ASEAN Summit 2025. By Amanina Mohamad Yusof and Muhammad Adil Muzaffar Mohd Fisol SEPANG, May 21 (Bernama) -- Malaysia Airports Holdings Bhd (MAHB), the country's airport operator, is actively finalising preparations to welcome the ASEAN delegations attending the 46th ASEAN Summit at the Kuala Lumpur Convention Centre (KLCC). MAHB Managing Director Datuk Mohd Izani Ghani said among the major preparations being carried out are the enhancement of facilities and protocols at Kuala Lumpur International Airport (KLIA) Terminal 1 and Terminal 2, as well as several other airports nationwide that will be involved in receiving distinguished guests from ASEAN countries. 'The key initiatives include upgrading the VIP Room and Bunga Raya Complex at KLIA, providing dedicated immigration lanes and exclusive reception counters, and coordinating the arrival of delegations travelling on commercial flights in a more organised and seamless manner. 'Additionally, promotional materials for ASEAN 2025 have started appearing across various platforms, including the Flight Information Display System (FIDS), KLIATV, and official social media channels,' he told Bernama. As part of efforts to promote Malaysia on the international stage, Mohd Izani said MAHB is also stepping up initiatives to showcase the country's rich arts, culture, and heritage across its airports. This includes the introduction of a 'Heritage Lane', featuring displays of photographs showcasing the country's historic building structures, traditional business premises such as nasi kandar stalls and old-school barber shops, exhibitions of traditional Baba and Nyonya attire, as well as cultural performances including traditional dances at several airport terminals. Specifically for the ASEAN delegations, he said the Bunga Raya Complex and VIP waiting areas at several airports have also been redecorated with elements that reflect Malaysia's unique identity, culture, and traditions, creating a welcoming atmosphere that embodies national pride and respect for the delegates.
