Dondang Sayang,
Corus Hotel Kuala Lumpur,
Jalan Ampang,
50450 Kuala Lumpur.
Tel: 03 2161 8888
THE arresting aroma of Ayam Percik that whiffed through the air at the Dondang Sayang coffee house at the Corus Hotel is enough to make you want to savour this delicious dish.
No wonder many regulars flock to the coffee house every Ramadan as this grilled chicken is among the many Ramadan attractions at Dondang Sayang, which is situated in Jalan Ampang.
“The Ayam Percik is our signature dish and best seller every Ramadan. In fact, our menu can’t go without it. Last year, we had Ayam Percik from Kelantan but this year we are having Ayam Percik from Terengganu for a change,” said chef de partie Zulkifli Muhammad who has served the hotel for the last 26 years.
The 43-year-old chef explained that the popular dish is first simmered in a special sauce made with thick coconut and a few spices like cumin, candlenut, chillies, lemongrass and galangal. The taste is very zesty because of all this mixture. Its best grilled over charcoal to get the best effect.
Azhar and Zul showing off some of the dishes.
“If you grill the Percik over charcoal, the taste will be even better and the chicken will turned out more tender and flavourful. Ayam Percik with loads of gravy is best taken with coconut rice or Nasi Lemak,” said Zulkifli who is assisted by five other chefs including sous chef Azhar Ashaari.
According to Zulkifli, Ayam Percik Terengganu is orangey in colour, while the one from Kelantan is creamy white.
Even the Gulai Ikan Tongkol, which is served here, is slightly different, according to Azhar.
“We don’t use the readymade curry powder. Instead, we blend the spices and chillies and the mackerel used is of a good grade.
“For this year, we are highlighting kampung dishes from the various states like the Udang Berlado, Ikan Keli Masak Sambal Hijau, Mutton Briyani, Asam Pedas Ikan Pari, Gulai Ikan Tongkol from Kemaman,” said Azhar.
Besides the kampung dishes, there will be different types of Nasi Beriyani such as Beriani Gam, Moghul Briyani, Prawn Briyani and others on a rotation basis.
Azhar explained that the Udang Berlado is another Dondang Sayang signature dish. The prawns are cooked with four types of chillies on slow fire until it’s all dried up.
Gulai Ikan Tonggol.
Apart from the delicacies, patrons can feast on more than 90 authentic favourites such as the Ikan Bakar Pak Raja, Bubur Lambuk, Ayam Panggang Para Kuah Perak, Daging Masak Kawah, Beef and Chicken Satay and the succulent barbecued lamb marinated with the chef’s special sauces at the buffet stations.
Those who have sweet tooth, there is a wide variety of traditional desserts to choose from Kuih Lompang, Puteri Mandi, Lompat Tikam just to name a few.The Kampungku Ramadan buffet dinner is priced at RM89++ (Adult) and RM45++ (child).
There will also be a 20% discount off the normal buffet price for early bird guests from 24 July to 18 August 2012.
