This month, Concorde’s Melting
Pot Café embraces the flavours and smells of Peranakan cuisine. Lending their culinary skills to the kitchen team are Adriana Tan and her husband, Ng Joon Tai from Malacca. Both are home chefs who operate a catering
service for parties and events.
|Adriana Tan and Ng Joon Tai|
The promotion is available for
both lunch and dinner. Not only can you expect a variety of home nyonya recipes
but you can have fun too, filling Pie Tee shells with a variety of ingredients,
from shredded yambean and omelette to blanched beansprouts and julienned
cucumber. Add a dollop of Adriana’s special chilli sauce and you’re in for a
|Filling pie tee shells|
Hot dishes include a delectable Prawn-Petai
Sambal and the couple’s version of dry chilli crabs. Then there’s the ubiquitous
nyonya Ayam Pong Teh and steamed Cincaluk Egg Custard. White rice is a perfect
foil for these and the various curries such as Asam Pedas Fish and Kapitan
Curry Chicken. Other items on the buffet table include Mee Siam, Ayam Tempra, Grilled Stingray and Chap Chye (mixed vegetable).
|Chilli Crab |
|Chicken pong teh |
|Asam pedas tenggiri fish |
|Prawn petai sambal |
|Mee siam comes with gravy|
Adriana’s Nyonya Laksa is a must.
A fragrant, creamy gravy is poured over blanched yellow noodles and beansprouts
that’s topped with tofu pok, squid, prawn and hard boiled egg. If you like it
hot, Adriana has made a special sambal to go with it.
|Nyonya laksa with prawms, squid, tofu and egg |
COLOURFUL KUIHThe range of kuih on the dessert
table proves irresistible. There are reds, black, neon blues, green, white and
packages of promises in Rempah Udang and Kuih Bongkong.
We nibble on mini Ondeh Ondeh
which explodes in the mouth to release a generous amount of sweet gula melaka
trapped inside. There’s Kuih Ang Koo, filled with crushed peanuts and Kuih Or
Koo (coloured black with dried ramie or Boehmeria nivae leaves)
filled with green pea paste. Abok Abok Sago and Pulut Tekan are dyed neon blue
with bunga telang (butterfly pea flower), the later eaten with coconut jam.
Kuih Putugal Ubi is pretty; the tapioca pastry has banana stuffed inside.
|Abok Abok Sago |
|Kuih Putugal Ubi with banana stuffing (centre) with Kuih Or Koo and Kuih Ang Koo|
MELTING POT CAFÉ
Concorde Hotel Kuala Lumpur
When March 6-26, 2017
How much: Buffet lunch, RM80 nett per
person: 11.30pm to 2.30pm
Buffet dinner, RM110 nett per
person: 6.30pm to 10pm
Reservations, call 603-2717 2233
These are perfectly OK until the spirit or the candle dies and we want to continue eating. fondue potReplyDelete