Thursday 9 March 2017

Baba and Nyonya come to Melting Pot

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 treat.

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

Ondeh Ondeh


Concorde Hotel Kuala Lumpur
Jalan Sultan Ismail, KL

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


1 comment:

  1. These are perfectly OK until the spirit or the candle dies and we want to continue eating. fondue pot