DELICIOUS CAFES,
Bangsar Village II,
Bangsar, Kuala Lumpur
Tel: 03-2287 1554
Business hours: Daily: 10.00am to 10.00pm
Other cafe outlets in Klang Valley are
Dua Residency (03-2166 2066),
Marc Service Residences (03-2166 9099),
Mid Valley (03-2287 5770) and
1Utama (03-7724 1086).
THROUGH this holy month of Ramadan, The Delicious Group is offering Muslim customers traditional Malay dishes for dinner.
Unlike the rest that serves mostly buffet spreads, the group’s executive chefs are providing diners with two tiffin sets to choose from. They are also available for all-day dining (for non-Muslims).
“All dishes featured are a blend between traditional dishes served during Raya season and kenduri kahwin in northern parts of Malaysia like Perak and Kedah,” said Delicious Group Sdn Bhd marketing and public relations manager Samantha Sam.
The Delicious Group is now a wholly-owned subsidiary of Eastern & Oriental (E&O) Berhad.
Sam said all dishes were creations of the chefs and produced in the group’s central kitchen.
The two sets are called Set Raya and Set Fitri respectively, served delightfully in tiffins.
For Set Raya, it comprises the Ayam Masak Merah, Dalcha Kambing, Daging Dendeng, Acar Jelatah, Acar Ikan Kurau, Nasi Pilaf, Papadom, dates and Nyonya kuih for desserts.
The Ayam Masak Merah, which is braised chicken and peas in coconut and chilli sauce garnished with tomato wedges and onion rings, is tender and flavourful. We also enjoyed the Dalcha Kambing where cuts of lamb are slow-cooked with vegetables in lentil curry.
The Daging Dendeng piqued my curiosity, mostly for its name, but those tiny cuts of beef, cooked to a dry consistency, actually packs a flavour!
It is said to be a traditional Javanese dish but commonly served in Johor.
The recipe for the version served at Delicious is by its group executive chef Bob @ Ibrahim Zakir, who improvised on his grandmother’s recipe.
“The ingredients are simple with just meat, soya sauce and chilli, but the cooking process itself is time-consuming,” said Ibrahim.
“The meat has to be first boiled in herbal broth, then sliced thinly and pounded to be thinner. It is deep fried until crispy similar to beef jerky before being wok fried with chilli paste.”
The Nasi Pilaf is typical nasi minyak in Kedah usually cooked/served during wedding ceremonies.
Another group executive chef Kasdi Dahari cooks the Basmati rice with butter, milk and cardamon — a recipe passed down by his late grandmother.
A zesty accompaniment to the set is the Acar Jelatah which is made of tangy, pickle-like salad consisting of cucumber, pineapple, sprinkles of red chilli, red onions and lemongrass infusion.
Moving on to the Set Fitri, there’s the Ayam Kampung Panggang, Rendang Tok, Gulai Daging Kawah, Kerabu Mangga, Nasi Putih, Keropok Belinjao, Telur Masin, dates and Nyonya kuih.
The Ayam Kampung Panggang is grilled chicken Balinese-style, while the Rendang Tok or slow-cooked dry beef rendang — an ubiquitous dish during Raya — is something not to be missed.
The taste of the Gulai Daging Kawah or slow-cooked beef curry is testament to the laborious hours of cooking to get the texture and flavour right.
Both sets are with the accompaniment of rose syrup as drinks.
Each set is available at all Delicious cafes till end of Ramadan for RM49.90++ (for two persons).
This is the writer’s personal observation and not an endorsement by StarMetro.
