CHASING FOOD DREAMS: Paya Serai, Hilton Petaling Jaya: Uniquely Perak

Perak Darul Ridzuan, the second largest state in Peninsula Malaysia was also known as Land of Grace. One can now experience its culture and cuisine with the current ‘Uniquely Perak’ promotion at Paya Serai, Hilton Petaling Jaya with Chef Jumaris Rosman.

* Picture courtesy of Hilton Petaling Jaya

Perak dishes are known for richness and spiciness due to the use of various sauces and extensive ingredients. Being the Deputy Chairman of Perak Chef’s Association, Chef Jumaris is undeniably one of the perfect spokespersons to present the essence of Perak cuisine. Also a restaurant owner himself, the chef has been diligently sharing his vast knowledge and promoting traditional Perak cuisine through recipe books and workshops.

Armed with over 10 years of experience, well-trained Chef Jumaris proudly presents an authentic array of Perak dishes at Paya Serai, Hilton PJ.

I was so looking forward to savoring Perak’s cuisine at its best! There was such a lovely spread of traditional dishes gorgeously lay out on the restaurant’s buffet counter that I just don’t know where to start… J

I guess starting with its lovely spread of authentic dishes is the way to enjoy the experience, hence check out the customary dishes by Chef Jumaris.

Rustic and delicious, Kerabu Daun Selom was laden with lots of herb leaves, onions, grated coconut and spices. Yum…

Kerabu Pucuk Paku Kerang was another traditional dish to showcase Perak cuisine. If you like cockles, this would certainly please your palate. Poached cockles, bean sprouts, herbs of pucuk paku were united with chili and lime, lending a slightly spicy and sour flavor to the dish.

I adore the Daging Rendang Tok Bandar Baru Klebang. So complex in flavors but scrumptious in taste, the dish comprises of a long list of spices and ingredients, slowly braised for hours to infused the beef. The version here is truly authentic as I piled the thick creamy gravy on pieces of ketupat!

Ayam Goreng Kampung Tanjung Malim was chicken marinated in spices and fried with some chilies. A bit dry but taste wise was beautiful with the fragrant spices.

Lovely Udang Tumis Jawa Sungai Manik was a mouthful but the creamy and ‘lemak’ flavors were unique. Big prawns coated nicely with the thick gravy were mild and flavorful.

Isi Ikan Patin Goreng Masak Cuka was a truly traditional dish of Patin fish fried and smothered in a blend of rich spicy sauce with a vinegar undertone.

Siput Sedut Masak Lemak Cili Api Gopeng was another mouthful name but if you love this crustacean, you would enjoy sucking out its lovely bits of meat. Beautifully colored from the turmeric and brighten by the red chili padi, this dish is creamy from the coconut and spices.

There is also a noodle dish of Mee Kuah Batu Gajah, with lovely yellow noodles in slightly thick gravy and adorned with boiled egg, prawns, boiled veggies and a squeeze of lime.

Besides the lovely main dishes, one can enjoy a wide spread of other delicacies from various local and international salads, soups, cold seafood, mains, grilled meats, sate, and gorgeous desserts!!

Assorted Ulam Rampai with Serundings… yum!

Left to right: Four Angle Bean salad, Acar and Paru-Paru Goreng Kunyit

Clockwise from Top: Kerabu Pucuk Paku Kerang, Sambal Tumis Tempeh and Tauhu Sumbat

Must have Sambals: Sambal Tempoyak and Sambal Belachan

Cold Seafood Spread from Fresh Oysters, Prawns to Crabs

I just love the rows of spices decorating the buffet counters…

Let me show you some of its luscious arrays of desserts!

Assorted Kuih Muih to tempt your local appetite

Stunning cakes and even a magnificient French Croquembouche!

Rows of lovely bite size delights… J

Ice Creams and also local Ice Kacang

There were some honoraries such as YB Dato’ Zainol Fadzi Bin Haji Paharuddin, Executive Councilor of Arts, Culture, Youth and Sports State of Perak, Abdul Mutalib Bin Abdul Rahman, Director of Department of Arts and Culture Perak and Siri Neng Buah, Director of Intangible Heritage, Department of National Heritage to join us during the promotion launch on 5 April.