Long-forgotten recipes with herbs from highland gardens
THIS Ramadan, Resorts World Awana (RWA) in Genting Highlands will transport guests to the heart of Malay gastronomy with a selection of epicurean treasures from Malaysia’s east coast.
Executive chef Ahmad Rosnie will be presenting iconic and long-forgotten traditional recipes with a twist of spice and organic herbs derived from the resort’s gardens.
Highlights include the smoky charcoal-tinged Ayam Percik and herb-infused nasi kerabu
as well as an array of festive favourites such as Sup Gearbox, Kambing Bakar, Rendang Tok, Singgang Kelantan, Ayam Cincalok, Urab Nangka and tempeh.
End the meal on a sweet note with assorted traditional kuih, ais kacang, cakes and cookies.
The“Jom Makan Awana” promotion at RWA is available until April 9.
It is priced at RM118 per adult and RM98 per child or senior citizen.
For reservations, call 03-6436 9000 ext 7605 or email awanaf&b@rwgenting.com
For a taste of Middle Eastern flavours, head over to Ayu Awana and share in the joy of Ramadan with its Nasi Arab Dulang.
This communal-style dish that serves five to six persons is priced at RM299.
It is served with a selection of dishes, namely lamb shank, oxtail stew, charcoal-grilled tilapia and Lebanese baked chicken.
These can also be ordered separately as a la carte items, priced from RM42 onwards.
Guests can also elevate their menu with additional sauces and side dishes such as raita,
Arabic salsa, salad and Lemon Tahini Grilled Vegetables.
The“Selera Ayu” dinner menu at Ayu Awana is available until April 14, from 6pm to 10.30pm.
For reservations, call 019-390 3738.
Meanwhile, Resorts World Genting (RWG) is presenting the heritage-inspired flavours of talam, a kampung-style communal platter curated by chef Hapizi Hussain.
It is available at “Jom Makan
Skyavenue”, Level G of
Skyavenue, until April 9.
One dulang (tray) set is priced at RM75 and serves three persons.
It features authentic and traditional Malay specialities.
These include Kerabu Perut Lembu, a northern-style dish comprising shredded beef tripe tossed with shallots, chilli, long beans, belacan, lemongrass, ginger flower and desiccated coconut, and Kuih Badak Berendam which is an east coast-style delicacy of glutinous rice balls stuffed with gula melaka-drenched coconut filling in coconut milk.
For details, visit rwgenting. com