Taste of Malaysia

Malaysian are never short of food. With our diverse cultures, there is bound to be plenty of interesting eats just about everywhere in Malaysia. The Living Room @ The Westin KL now presents Taste of Malaysia which will bring diners on a culinary journey of Malaysia's awesome cuisines.

Led by Chef Hamdan, Taste of Malaysia will focus on a different state every week. Available for lunch, hi tea and dinner on different days, this is definitely an interesting way to discover the glories of our Malaysian cuisine. During the launch of Taste of Malaysia, I journeyed through 14 states of Malaysia. 

Here's a preview of what you can expect throughout the entire Taste of Malaysia theme at The Living Room with a different state each week and do head into the FB album Taste of Malaysia for more yummy pics!

Negeri Sembilan
Negeri Sembilan is known for its hot and spicy dishes with Cili Padi being typically used in its cuisines.
Specialities from this state includes Masak Lemak Cili, Lemang and Rendang.
• 5 September - Dinner Buffet
• 6 September - Lunch Buffet
• 7 and 8 September - Hi-Tea
Rendang Daging Pucuk Ubi
Gulai Nenas Udang Galah - A curry of coconut gravy with prawns and pineapple

An amazing fusion of flavours combining the influences of both Malay, Chinese and Nyonya and is oftenknown as Peranakan. famous dishes include Melaka is famous for its Chicken Rice Balls, Satay Celup, Chicken Kapitan, Ayam Pongteh and Cendol.
• 20 and 21 April - Hi-Tea
• 12 September - Dinner Buffet
• 13 September - Lunch Buffet
• 14 and 15 September - Hi-Tea
Tulang Rawan Asam Pedas - Braised Beef ribs cooked in a spicy and sour preparation with a lovely ginger flower aroma to it.

Dishes from Johor are highly influenced by the Arabs, Javanese and countries around the Malay Archipelago due to the historically high number of settlers in the state. Must haves from Johor include Mee Rebus, Nasi Beriani Gam, Laksa Johor and Roti Jala.
• 25 April - Dinner Buffet
• 26 April - Lunch Buffet
• 27 and 28 April - Hi-Tea
• 19 September - Dinner Buffet
• 20 September - Lunch Buffet
• 21 and 22 September - Hi-Tea
Sambal Goreng Jawa - Prawn sambal

Culinary influences from the Indians, Chinese and Arabs, who came as traders during the busy Spice trade has added further variety and style to Pahang’s cuisines. The popular dishes are Nasi Tomato, Paceri Nenas, Nasi Kebuli and Ikan Patin Masak Tempoyak.
• 2 May - Dinner Buffet
• 3 May - Lunch Buffet
• 4 and 5 May - Hi-Tea
• 26 September - Dinner Buffet
• 27 September - Lunch Buffet
• 28 and 29 September - Hi-Tea

Its geographical location and historical back ground makes sees Thai culture and influences in  Terengganu dishes. Rice based dishes such as Nasi Dagang, Nasi Kunyit, Nasi Kuning, Nasi Berlauk and Nasi Kerabu are specialties that one must savour in Terengganu.
• 9 May - Dinner Buffet
• 10 May - Lunch Buffet
• 11 and 12 May - Hi-Tea
• 3 October - Dinner Buffet
• 4 October - Lunch Buffet
• 5 and 6 October - Hi-Tea
Celebrity Chefs Dato Ismail and Aunty Florence were also present to support the event and prepared Nasi Kerabu.
Nasi Kerabu - rice mixed with salted fish, sambal belacan and assorted vegetables.

Situated in the northeastern corner of peninsular Malaysia, Kelantan borders southern Thailand. Popular among Malaysians are dishes such as budu, Ayam Percik, Nasi Dagang and Nasi Kerabu.
• 16 May - Dinner Buffet
• 17 May - Lunch Buffet
• 18 & 19 May - Hi-Tea
• 10 October - Dinner Buffet
• 11 October - Lunch Buffet
• 12 and 13 October - Hi-Tea
Nasi Dagang - rice with tuna curry and pickled vegetables. The fish cracker is addictively good to be eaten together with Nasi Dagang or even on its own.

Known as the Rice bowl of Malaysia because it is the main source of our country’s rice supply. Traditional local favourites are Ayam Golek, Gulai Nangka, Sayur Keladi and Pekasam.
• 23 May - Dinner Buffet
• 24 May - Lunch Buffet
• 25 and 26 May - Hi-Tea
• 17 October - Dinner Buffet
• 18 October - Lunch Buffet
• 19 and 20 October - Hi-Tea
Ayam Kampung Gulai Nangka - chicken and young Jackfruit curry.

The smallest state in Malaysia, Perlis has a wealth of natural, cultural and historical splendours that rival the bigger states.  Ikan Bakar, Laksa Perlis, Pulut or sticky rice are local specialities which is are must-try dishes in Perlis. 
• 30 May - Dinner Buffet
• 31 May - Lunch Buffet
• 1 and 2 June- Hi-Tea
• 24 October - Dinner Buffet
• 25 October - Lunch Buffet
• 26 and 27 October - Hi-Tea
Som Tam Padang Besar - A salad of green papaya, dried shrimps and shallots.
Itik Golek Bergolek - Roasted duck marinated in a variety of spices

Pulau Pinang
Known as the Pearl of the Orient, Penang has always been famous for its hawker or street food. Among its irresistible hawker delights are Laksa, Nasi Kandar, Char Kway Teow, Pesembor, Loh Bak
and Roti Jala.
• 6 June - Dinner Buffet
• 7 June - Lunch Buffet
• 8 and 9 June - Hi-Tea
• 31 October - Dinner
• 1 November - Lunch Buffet
• 2 and 3 November - Hi-Tea

Roti Jala

Perak, which means silver in Malay was famous for its tin-mining activities in the 1890s and was one of the favoured destination for Chinese immigrant workers who brought in many flavours from China. Ipoh is famous for Sar Hor Fun, Hakka Mee and dim sum. Ipoh is also famous for Malay dishes such as Beef Rendang Tok and Tempoyak - durian fruit paste dish.
• 13 June - Dinner Buffet
• 14 June - Lunch Buffet
• 15 and 16 June - Hi-Tea
• 7 November - Dinner Buffet
• 8 November - Lunch Buffet
• 9 and 10 November - Hi-Tea

Selangor and Wilayah Persekutuan
Popular dishes for Selangor and Kuala Lumpur encompasses a combination of all 14 states of Malaysia. Some of the which includes Mee Jawa, Satay, Rojak, Laksa, Chee Cheong Fun and Nasi Ayam.
• 20 June - Dinner Buffet
• 21 June - Lunch Buffet
• 22 and 23 June - Hi-Tea
• 14 November - Dinner Buffet
• 15 November - Lunch Buffet
• 16 and 17 November - Hi-Tea
Siput Sedut - River snail cooked in coconut and tumeric gravy

Sabah and Sarawak
Sabah’s diverse dishes range from Chinese, Malay and traditional Kadazan specialties. One of the
favourite local picks is known as the ‘Ngiu Chap’ which means mixed beef. Sarawakian specialties include Umai, a traditional Melanau dish and a popular Iban delicacy called Pansoh Manok. There are also the more commonly known dishes such as Sarawak Laksa, Kolok Mee, Tomato Mee and Layered Cake.
• 27 June - Dinner Buffet
• 28 June - Lunch Buffet
• 29 and 30 June - Hi-Tea
• 21 November - Dinner Buffet
• 22 November - Lunch Buffet
• 23 and 24 November - Hi-Tea
Umai Umai Miri - marinated fresh fish with chili and lime

There is also a section dedicated to Malaysian favourite desserts but I was most pleased to see the good old fashion ais krim potong (ice cream) in assorted flavours including childhood favourites of red bean. I am not a durian fan in general, but the bubur durian served at The Living Room is a must try for durian lovers as seen among the diners who lap it up happily and with multiple refills!
Bubur durian - a dessert made of durians and served with some glutinous rice.
Old fashion ice cream!

Now hurry on over for Malaysian yummies under one roof with a unique focus on a different state every week!
Taste of Malaysia @ The Living Room:
Every Thursday - buffet dinner from 6.30 pm to 10.30 pm
Every Saturday, Sunday and Public holidays - Hi-Tea from 12 noon to 4 pm
Price: RM128++ for dinner and RM98++ for Hi-Tea

The Living Room
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
Kuala Lumpur
T: +603 2773 8338
GPS: N 3.147794 E 101.714548

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More pics in the album: Taste of Malaysia
Of course all time Malaysian favourite Nasi Lemak is also on the list of Malaysia's must have!