Sunday, 17 May 2020


MCO delights from Maya

May 18, 2020

My kampung was, on Sunday, inundated with talk that a stall keeper at the TTDI market had tested positive for Covid-19. While the rumours hadn’t been confirmed by the Ministry of Health, everyone was worried. I, who am very susceptible to infections of any kind, suffered anxiety and felt very traumatised.
Not in the mood to cook and having eaten just bread and instant noodles for a couple of days, I finally pulled myself together and decided to order delivery instead. 
The menu from Maya Hotel was lying around and, since I had delicious memories of its ayam masak merah, steamed herbal chicken and yin yong noodles, I decided to make another order. Delivery is free for 5km radius with orders of RM60 and 10km for orders of RM80.
This time, I went for dishes from the a la carte menu which had categories such as salad, soup, western, Malaysian, Japanese, vegan, gluten-free, dessert and even bottled/canned beverages.
Earlier, I ordered Steamed Salted Chicken (RM18) and Cantonese-style Yin Yong Noodles (RM20) as a special treat for Mother’s Day.
Steamed herbal chicken leg with gravy and salad
Both proved excellent. The whole leg of chicken steamed just right to maintain texture and taste. The nourishing herbs of pak kei (Astragalus root), dang gui (Angelica root), goji berry and red date gave the dish a lovely aroma. There was extra gravy on the side as well as a salad with goma (sesame) dressing and the kitchen was more than generous with the portion of rice.
Yin-Yong Noodles (kway teow and crispy bihun) with egg gravy on the side
The Yin-Yong Noodles, comprising deepfried vermicelli (bihun) and kway teow (flat rice noodles), came with gravy and sliced fresh chilli in soya sauce in separate containers. The vermicelli was still crisp while the kway teow had a pleasing mild smoky aroma. The thickened gravy had prawn, sliced chicken, carrot and two types of mushroom, shitake and himeji. As a final touch, beaten egg was added to give it a silky smooth texture. I love that despite the 9km journey from the hotel to my house, the egg was not overcooked. Kudos to the chef. No wonder this dish is marked as a Chef’s Signature Dish on the menu. I’d order this again in a heartbeat.
This time, I will get more items.
So my order comprised Grilled Unagi (RM48), Deepfried Sea Bass Fillet with Mamite (RM18), Maya Chicken Burger (RM17) and Braised Shitake Mushroom with Tau Kan & Broccoli (RM15) for the vegetarian among us.
Grilled unagi with rice, miso soup and salad as well as goma dressing
Unagi (grilled eel) has always been my favourite in a Japanese restaurant and the Maya chefs do this very well. Comes with sushi rice and a salad with goma dressing on the side as well as a container of miso soup with tofu and kelp.
Boneless sea bass fillet cooked with marmite
The sea bass fillet is easy to eat. No bones, so it is perfect for young children and Marmite is a good source of Vitamin B12, thiamin and riboflavin. There is extra Marmite sauce and salad on the side. Again, the portion of rice is more than generous.
Great for vegans: Sliced tau kan with mushrooms and broccoli
What surprises me is how yummy the vegan option is. The sliced tau kan (made from soya bean) is soft and cooked in a delicious and smooth mushroom gravy. Of course there are slices of carrot, whole shitake mushrooms, broccoli florets and garden salad leaves on the side. Also served with white rice.
Chicken burger with egg and cheese
The Chicken Burger is a little disappointing. It obviously doesn’t travel well. The patty is dry and the bun rather soggy. It comes with a sealed packet of potato crisps.
Customers can order by calling 012-282 8187 or email to They can also place orders through Storehub; there is a 10% store cashback on the next order. Delivery is free with a minimum order of RM60 within a 5km radius or a minimum order of RM80 within a 10km radius. 



138 Jalan Ampang
Kuala Lumpur

012-282 8187

Delivery menu: Prices listed subjected to prevailing taxes.

Wednesday, 4 March 2020

STILL WATERS @ Maya Hotel Kuala Lumpur

Only on Saturday afternoons

February 29, 2020

I am excited at the thought of meeting My Best Friend and a few others at Still Water’s Saturday-only Japanese buffet in Maya Kuala Lumpur.  
The sun is quite merciless these days and despite the air-conditioning on at full blast in the car, I am beginning to sweat as I walk up a short flight of steps to the restaurant. So I am glad to see iced green tea and quickly grab a drink before I turn my attention to the buffet spread. 
Sashimi selections, marinated octopus, edamame and salad choices
Having cooled down, my eyes are drawn to the spread of colourful sushi and sashimi. There are four types of sashimi fish – ahi (tuna), abura bozu (butterfish), sake (salmon) and yellowtail – as well as octopus.
Inari sushi or tofu pockets

Wide range of sushi on the buffet spread

My pick of sushi, sashimi and pickles
Unagi handroll made to order
Alongside these are salads, inari sushi (stuffed tofu pockets), marinated wakame (green seaweed), jellyfish and my favourite baby octopus. Next to this, a chef is making handrolls to order with fillings such as soft-shell crab, unagi and salmon.
On another table, I see maki sushi, nigiri sushi such as salmon, tuna, ebi (prawn), octopus and tempura prawn, and dragon uramaki with deepfried prawn topped with barbecued salmon and fish roe. What I appreciate most is that the fish is extremely fresh and yummy.
Grilled chicken with teriyaki sauce
Grilled Pacific mackerel with salt
Deep fried gyoza
Don’t worry if you prefer hot or cooked food as you’ll be spoilt for choice with juicy deepfried breaded chicken cutlet, oden (braised stew), grilled chicken with teriyaki sauce and Australian beef sirloin, panfried salmon with teriyaki sauce, grilled Pacific mackerel with salt, skewers of deepfried shishamo and chicken wings with aubergine, tempura prawn and assorted vegetables and deepfried gyoza (dumplings). 
Teppanyaki Australian beef sirloin
Skewers of shishamo and chicken wings with aubergine
I head for chawanmushi (steamed egg custard) kept warm in a steamer. This is my all-time favourite dish in a Japanese restaurant. The egg custard is silky smooth but unfortunately, it lacks salt that would have otherwise made it so perfect.
Ramen with condiments in miso soup (left) and fish head miso soup
Next to the chawanmushi steamer are udon, ramen and green tea noodles with condiments. Customers blanch the noodles lightly and add Japanese fish cake, cubed tofu, chicken, crabstick, scallions and seaweed. Then pour over the hot miso or clear soup. There’s also a pot of miso soup with chunks of salmon head that you can add to the noodles if preferred.
Yaki udon is fried with assorted vegetables and topped with bonito flakes. There’s also Japanese garlic fried rice.
For dessert, I’m having a bowl of hot soya bean milk cooked with barley, ginkgo nut and fu chuk (beancurd sheet). This is more of a Chinese-style dessert rather than Japanese, but nevertheless, I enjoy it thoroughly.  
Part of the dessert spread
There is freshly cut fruit, mochi, cakes, mango pudding and six flavours of gelato with a range of toppings, from colourful sprinkles to chocolate buttons.
The Saturday lunch buffet is priced at RM78 nett (adult) and RM40 for senior citizen and children aged 5-12. Diners who share a photo on instagram and tag @hotelmayakualalumpur with #eatatmaya will get 20% off the bill.
Executive sous chef Zainurin feels the price factor and quality food give Still Waters the advantage over other Japanese buffets in the city. The chef also gives a demonstration on prepping a whole fresh salmon as well as offer tips on how to tell if the fish is fresh.

STILL WATERS (no pork served)

Level 1, Hotel Maya
138 Jalan Ampang, KL

+603-2333 1360

Opening Hours
Monday - Friday
Lunch: Noon to 2.30pm
Dinner: 6pm to 10.30pm

Japanese Buffet
Saturday: Noon to 3pm

RM78 nett. RM40 for senior citizen above 60 and child (5-12)