Cover Dishes from the Malaysiaku experience inspired by the tale of Puteri Santubong and Puteri Sejinjang
Dishes from the Malaysiaku experience inspired by the tale of Puteri Santubong and Puteri Sejinjang
1 / 1
Celebrate this Merdeka with The St Regis Kuala Lumpur’s Malaysiaku experience
In celebration of Merdeka, The St Regis Kuala Lumpur has reintroduced its Malaysiaku: Culinary Tales of Folklores and Fables. Since its 2020 debut, Malaysiaku has become a staple tradition of the hotel and continually allows executive sous chef Norazizi Taslim to present plates that pay homage to his local, provincial upbringing.
An immersive dining experience that showcases Malaysia’s diverse culinary traditions and the stories behind them, Malaysiaku proves to be the ultimate tribute to home. Diners can expect a menu guided by recipes from 14 different states, each one prepared with time-honoured cooking techniques and local harvests.
Above A duck-forward course inspired by Kisah Itik Bertelur Emas
A duck-forward course inspired by Kisah Itik Bertelur Emas
1 / 1
This year’s feast tells the stories of Puteri Santubong and Puteri Sejinjang, Kisah Itik Bertelur Emas, Kisah Tiga Ekor Kambing, and other folklores and fables. Elements of each dish are explained in relation to each fable, with the Kisah Itik Bertelur Emas course housing three duck-forward plates from duck egg with masak lemak-inspired gravy to duck bergedil with curried mayo.
Above Dishes that draw from the recipes of 14 Malaysian states
Above Grilled stuffed fish, sambal petai, and nasi bario ulam
Dishes that draw from the recipes of 14 Malaysian states
1 / 2
The menu is carefully organised by the origins of each dish, beginning with a keropok lekor tartlet from Terengganu and hinava-style poached clams from Sabah before travelling north with a main course inspired by Penang’s grilled stuffed fish and nasi bario ulam.
See also: 7 cafés in Kota Kinabalu, Sabah for your coffee needs
Above Petit fours and a dessert that take inspiration from Kuala Lumpur and Johor
Petit fours and a dessert that take inspiration from Kuala Lumpur and Johor
1 / 1
Sweet courses take inspiration from the fable titled Lagenda Pisang Raja Udang and the cuisines of Johor and Kuala Lumpur, seeing a caramelised banana chocolate ganache with banana ice cream and petit fours of a pineapple tart, pandan coconut madeleine, and 70% chocolate bon bon.
Above Mango urap with Oscietra caviar, scallop brandade and dehydrated sambal
Mango urap with Oscietra caviar, scallop brandade and dehydrated sambal
1 / 1
Malaysiaku: Culinary Folklores and Fables will be available for four evenings throughout August and September. Head to The Brasserie on August 30, August 31, September 6, or September 13 to experience a Merdeka celebration like no other.
NOW READ
Merdeka 2024: The ultimate guide to dining out and festive eats
10 new restaurants, cafés, and bars in Malaysia to visit in September 2024
Inside the first Gordon Ramsay Bar & Grill in the Philippines
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
