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.
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 info@hotelmaya.com.my. 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.
MAYA HOTEL KL (halal)
138
Jalan Ampang
Kuala
Lumpur
Telephone
012-282
8187
Email:
info@hotelmaya.com.my
Promotion
Delivery
menu: Prices listed subjected to prevailing taxes.
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