HALIA,
Sime Darby Convention Centre,
1A Jalan Bukit Kiara 1,
60000 Kuala Lumpur
Tel: 03-2089 3799
Business hours: 11.00am to 10.00pm daily.
THE most important element in nasi kandar is the curry, which is cooked differently from regular curries.
“There is no coconut milk and there is a lot of tomatoes to give it that sourish taste,” said Halia executive sous chef Zainuddin Abu Hassan.
Efforts paid off: Zainuddin with his creations for Halia.The 41-year-old Penangite is no stranger to nasi kandar as it is popular in the state.
“I am very familiar with nasi kandar but I still had to fine-tune the recipe to get the right taste. It did take time,” he said.
The Halia restaurant will be featuring the Malaysian favourite for lunch throughout April at RM18++ per set.
Zainuddin said customers can choose two types of deep-fried items from a selection of chicken, fish, prawn, squid or quail as the main dish.
“The meal is also served with curries, vegetables, acar, mango chutney and dalca,” he said.
Deep-fried vegetables like the fried bittergourd is a good accompaniment for the nasi kandar.
Chef Zainuddin also prepared deep-fried potato strips to go with the set.
For those with a hearty appetite, the nasi kandar set can be ordered at an additional RM10 per set when they order the regular Halia buffet lunch priced at RM45++ per person.
Diners can also look forward to a Middle-Eastern food promotion in May, featuring dishes prepared by Egyptian chef Ayman Ibrahim.
This is the writer’s personal observation and is not an endorsement by StarMetro.
