In Penang, Malaysia, there is a seemingly endless array of local food to choose from. With its multi-racial population, Penang offers the best of the varying cooking styles and tastes of the Chinese, Malay, Indian, and Nyonya (fusion of Chinese and Malay) cuisine. However, the richness and diversity of the sumptuous exotic fare unique to this Malaysian state have not been fully known to us Filipinos. Thus, The Richmonde Hotel has partnered with Tourism Malaysia, Where2Book Travel, and City Bayview Hotel Penang to bring to Manila the food paradise that is Penang.
From July 10 to 23, the Richmonde Grill’s lunch buffet spread will feature a caravan of Penang dishes, from hawker food to haute cuisine. Preparing these mouth-watering dishes are Chefs Ong Keng Siew and Faizal Abdullah, Sous Chef and Demi Chef, respectively, of City Bayview Hotel Penang. Both Malaysian chefs specialize in Penang Cuisine and have participated in international food festivals held in Switzerland, New Guinea, New Zealand, Australia, and Singapore, to promote their delicacies. They bring with them a wealth of talent, experience, and not to mention, authentic Malaysian ingredients to bring to life the unique flavors of each original dish.
Expect a cornucopia of tastes and not just the usual curry variations Malaysian fare is usually known for. Among the delightful dishes to be served are hawker favorites such as Char Koay Teow (flat rice noodles with bean sprouts, egg, prawns, Chinese sausage, cockles, and chili), Hokkien Mee (wheat based mee in special prawn-enriched soup garnished with bean sprouts, kangkong, prawns, and egg), Asam Laksa (coarse rice noodles in a sour-based fish soup with asam, bunga kantang shavings, onions, chili, cucumber, and pineapple with thick, black fish paste), and Pasembor (Indian salad comprising of shredded cucumber, turnip, bean sprouts, bean curd, and potatoes topped with prawn fritters and covered with a generous spread of spicy nutty sauce). Nyonya specialties such as Otak Otak, Kerabu, Curry Kapitan, Lokak and Indian-inspired items such as Nasi Briyani and Roti Canai will likewise be prepared. Also worth discovering are the popular and flavorful Penang fare influenced by the Malay culture like Ikan Panggang (roasted skate with a hot and sourish dip made with tamarinds, chili, and onions), Gado-gado (deep friend prawn fritters and tankua served with sweet peanut sauce), Ulam (Malay-style salad of fresh greens), and a host of other dishes commonly spiced up with Sambal Belacan, a concoction of prawn paste, chilies, and lime juice, creating a sweet, zesty and savory taste.
Indeed, there is a lot more to Penang cuisine than what many people know about. So take this gastronomic trip to Malaysia and explore the many facets of the country’s multi-racial culture by sampling their divine dishes and delicacies.
The Penang Food Caravan is priced at P800net per person, inclusive of coffee or tea. Lunch buffet is served at the Richmonde Grill every Sunday until Friday, from 11:30 am to 2:00pm.
|
