COLONIAL CAFE,
The Majestic Hotel Kuala Lumpur,
5, Jalan Sultan Hishamuddin,
Kuala Lumpur.
Tel: 03-2785 8000
Business hours: Noon to 2.30pm,
6pm to 10pm, daily.
OLD colonial buildings serve as a historical reminder of colonialism and these are visible especially in Taiping, Ipoh, Malacca, Penang and Kuala Lumpur.
Hotel Majestic on Jalan Sultan Hishamuddin, which hosted many extravagant parties of contemporary society back in its heyday, is one such notable landmark.
The set-up of the restaurant exudes a charming and cosy environment.
Although it faded out of the limelight in the 1970s when newer hotels entered Kuala Lumpur’s property landscape, the Majestic was eventually recognised as a heritage building and gazetted under the Antiquities Act.
It would take almost 30 years later for this phoenix to rise again, making a comeback in December 2012 as part of The Majestic Hotel Kuala Lumpur under YTL Hotels.
One of the restaurant’s specialities which can be ordered from the ala carte menu — Hainanese Chicken Chop.
Eager to try what The Majestic had to offer in terms of food and beverage, its restaurants; The Colonial Cafe, The Bar and The Tea Lounge and Contango Restaurant welcomed gourmands from all over the country, almost as soon as the doors opened for business.
It was not long before The Colonial Cafe’s classic colonial cuisine of Hainanese origin, pricier than other places, became the talk of the town.
This posh, yet warm and inviting place, with accents of timber, leather and rattan in its interior, is certainly classy.
The dining ware is white, just like the crisp and clean tablecloth that complement the pastel coloured walls, decorated with black and white stills of old Kuala Lumpur.
With the onset of spring, the restaurant is presenting a special one-for-one offer for its set lunch, every Monday to Wednesday.
The Old- Style Hainanese Chicken Rice Ball is reminiscent of the same dish popular in Malacca.
This is quite a deal if you do not mind forking out more than RM100 for lunch.
Customers can choose between a three-course (RM90++) or a four-course meal (RM120++) that include a starter, main course and dessert. The menu changes daily.
Traditional Beef Wellington, Pepper Crusted Roast Rack of Romney Marsh Lamb and Roast Atlantic Codfish, Prime Rib of Angus Beef crusted with Rock Salt and Black Pepper are some of the choices for lunch.
Having dined there recently, Colonial Cafe’s chef Chew Hock Seng served the exciting taste of Avocado and Crab with Mango Salsa and Japanese Pickled Cucumber Miso Style Dressing, Tuesday’s starter to kick-start our lunch.
With crunchy rocket leaves atop crab and mango salsa, the avocado’s creaminess helped balance the tanginess of the salsa and miso dressing.
The Pepper Crusted Roast Rack of Romney Marsh Lamb is one of the main courses on the set lunch menu.
The Creamed White Asparagus and Escargot Ravioli is the second course if you opt for the four-course menu, followed by the Pepper Crusted Roast Rack of Romney Marsh Lamb with Braised Savoy Cabbage Boulangere style Potatoes and a Light Rosemary Jus for the main course.
The medium done lamb served with fluffy potato mash made for a sumptuous lunch which ended with a decadent English Summer Trifle with Honeycomb Crust.
English Summer Trifle with Honeycomb Crust.
Diners who want to savour the restaurant’s colonial fare can browse through the ala carte menu for specialities like Hainanese Chicken Chop (RM75), Hainanese Boiled Beef (RM130) and Chicken Rice Balls (RM55).
Chef Chew said sirloin, brisket or back ribs were used to make the beef balls, hence the pricing.
These dishes, according to public relations manager Nigel Gan, were authentic recipes handed down through the generations by Hainanese chefs from the colonial era.
“The recipes have been carefully passed on to the chefs at Colonial Cafe by Puan Sri Kai Yong Yeoh.
“She also took great care to train our chefs in the correct preparation of these dishes.
Baked Honey Glazed Cod Fish with its silky white flesh and slightly caramelised outer layer is priced at RM130.
“These have now become our signature dishes and are also among the more popular orders at Colonial Cafe,” Gan said.
The Baked Honey Glazed Cod Fish (RM130) with its silky white flesh and slightly caramelised outer layer, was simply outstanding, especially when relished with the savoury sweet sauce of honey, maltose and soya sauce.
Chew said in order to get the sauce right, it was important to have the right balance of each ingredient so one ingredient would not overpower the other.
The set lunch or dinner meals are available, every day.
This is the writer’s personal observation and not an endorsement of Star Metro.
