Chef Debbie Teoh, a Nyonya chef extraordinaire is no stranger to most Malaysians. As a true-bred Nyonya who hails from Malacca. Chef Debbie Teoh takes pride in her Nyonya recipes which requires tedious preparation effort. Her father is a Baba from Malacca and her mother is a Nyonya from Penang; so she grew up with a lot of culinary influences.
Apart from being a culinary expert, Chef Debbie Teoh also wears multiple hat as a foodie, author, food stylist, ambassador for the Nyonya cuisine and culture. How does she do that? It’s amazing!
This year, Chef Debbie Teoh and Park Royal Kuala Lumpur brings us a promotion entitled “A Touch of Nyonya Influence” from 11 May till 10 June 2012. The promotions includes a buffet spread of her Nyonya dishes at Chatz Brasserie, cooking demonstrations and interactive cooking classes for fathers and kids.
Nasi Ulam. Our feast started out with nasi ulam, a beautiful rendition of steamed rice with finely chopped herbs and vegetables such as lemongrass, shallot, turmeric leaves, ginger torch and kaffir lime leaves and chilies. The addition of fried dried shrimp and salted fish gave the dish an extra kick too.
Nyonya Sambal. I’ve not been a great fan of raw greens but I do enjoy Chef Debbie Teoh’s version. It was mainly attributable to her special sambal recipe.
Gulai Tumis Ikan Pari. The tamarind-based gravy was so rich and creamy; and went really well with my plate of nasi ulam.
Ayam Buah Keluak is a classic dish of the Peranakan that is truly memorable for its acquired yet robust flavour and taste. Chef Debbie Teoh told us that the dish isn’t a simple one to make; and good quality rempah alone can cost a bomb. I really enjoyed the buah keluak – it was bittery and buttery; almost like dark chocolate.
Itek Tim. It was my first time trying this simple, amazingly flavoursome duck soup with salted mustard greens. It was a little sourish so it whetted my appetite a bit.
Lemak Nenas Ikan Sepat. My mouth watered as I was typing this. Imagine having rich and creamy curry, chunky pieces of pineapple and piquant salted fish all in one!
Terung with Sambal Udang Kering. Topped with a special concoction of sambal and fried shallots, the egg plant dish imparted excellent flavour.
The puluts were stuffed with a generous amount of sambal dried shrimps and came with a nice smoky aroma.
Chunky Seafood Otak-Otak
Chef Debbie Teoh’s version is a tad different as she uses prawns, squids and fish paste. I liked the woobly consistency of the otak otak, almost like custard.
Kueh Seri Muka. Noticed the white layers? Chef Debbie Teoh uses yam paste instead of the usual coconut milk. Kudos to her creativity!
Cendol – a perfect ending to our meal
Thanks chef Debbie Teoh and Park Royal Hotel for the scrumptious spread. I’ve never had such good Nyonya food for as long as I could remember. James concurred.
From 11 May to 10 June 2012, enjoy authentic Nyonya Flavours through deliciously prepared buffets by guest Chef Debbie Teoh.
Monday to Friday
12.30pm until 2.30pm
Child RM31++ Buffet Dinner
6.30pm until 10.30pm
From 12.30pm until 4pm
Chils RM29.50++ Mother’s Day Brunch
13 May 2012, from 12.30pm to 4pm
Chatz Brasserie @ PARKROYAL Kuala Lumpur
Jalan Sultan Ismail, Kuala Lumpur
For reservations/enquiries : +603-2147 0088.