I was very pleased to be able to spoon into the Nyonya Debbie’s refined Nyonya cooking recently. This little petite lady truly caught me naked with her such dazzling cooking filled my air with wholesome aroma of fresh Asian herbs and spices. I got to confess that her dishes that evening was terrific and spot on, every dish was carefully crafted by herself. Her “Ikan Perut” was beautifully done and her “Rempah Udang” a sweet that left me craving for more.
To begin that evening, we laid our fingers on the “Ju Hur Char” a fried braised julienne of turnips with fragrant dried cuttlefish and eaten with lettuce leaf wrap with a touch of hand pounded “sambal belacan”. Here I liked the refinement of the carefully sliced turnip and braised to tender and balanced well with fried cuttlefish. An excellent journey to begin with.
As for the second dish had captivated me and I just gave in myself to this soup dish, “Hu Pio” soup that came with fish maw and prawn ball. What I was intrigued with, the warmness of the soup and truly refresh my whole system and felt truly rejuvenated . . . I felt fresh and warm. It was deliciously nice.
On my plate I had some spoons of Nyonya Herbs Rice “Nasi Ulam” and cleverly paired it with Debbie’s “Ayam Buah Keluak”. It was very tasty and unique. The chicken was tenderly cooked while the Buah Keluak took the centre stage for its unique taste like fermented black bean. Yummy it was.
My favourite was the Penang Pickled Fish Stomach Curry with was so unbelievable delicious. I just love the huge amount of julienne fresh Asian herbs that was put into the play for this dish. The biting of the pickled fish stomach was just brilliant. The dish came tangibly sweet and sour yet filled with filthy excellent flavour of fresh Asian herbs. Just terrific.
As my next spooning was the debateable steamed Pangium Edule paste which was not to my liking as I find it rather strong in taste that did not jive well with me but my neighbour liked it a lot.
I always wanted to taste poached banana heart and my dream came through that night and it was brilliant executed by Chef Debbie. The banana heart was tender and had a good biting texture. The sauce was played well to lift up the whole dish to taste while the prawn gave a good biting texture and taste. It was a great surprised and came very well. Nice touch.
Tangy it was, the Nyonya Pineapple Fish Curry, the taste was good but what I liked about it was the curry sauce. It was light and tasty and massaged well into the rice.
“Ayam Pongteh” had a fabulous robust taste, and stewed to perfection, Chicken was tender while the potato and Chinese mushroom played their role well. The used fermented bean in this dish had played well in energizing the taste of this fantastic dish.
Just love the Nyonya sweet desserts prepped by Chef Debbie as they came so intense with flavour and taste. All the dessert that evening was excellent.
If you love Nyonya cooking definitely Debbie’s cooking with charm you right away just like what she did to me . . . . . . . .. . Sidney Kan
From 5th September to 12th Ocotber 2014
BEST of Malaysia: Nyonya Cuisine by Chef Debbie Teoh
Chatz Brasserie PARKROYAL Kuala Lumpur
Buffet Dinner on Friday & Saturday
Normal Price : RM125 net per person
PROMOTIONAL PRICE : RM85 NETT PER PERSON ONLY
High Tea on Saturday & Sunday
RM78 net per person
Inclusive of Sunday Cooking Class with prior reservation
For reservations and enquiries, please contact 03-21470088