Hilton brings the rustic cuisine of Malaysia to Bengaluru

The menu has usual suspects like Nasi Lemak, Laksa and Satay, but also includes lesser known dishes 

Rashmi Rajagopal Lobo Published :  09th March 2018 12:00 AM   |   Published :   |  09th March 2018 12:00 AM

Aside from the skyscrapers of Kuala Lumpur and the golden beaches of Langkawi, the coming together of Chinese, Indian and native Malay influences in the nation’s foodscape is a huge draw for those seeking a gourmet adventure. Hilton Bangalore at Embassy Golf Links gives locals an authentic Malaysian culinary experience with its first Malay Food Festival, which is helmed by chefs Mifzal and Karim, from Hilton Kuala Lumpur. Set within the IT Park, with its neatly maintained roads, manicured lawns and gleaming multistorey buildings, you’d be forgiven for thinking that you were in fact on the streets of Kuala Lumpur. But if that doesn’t transport you, the food surely will, as we found out.

In soup
At the live station, one may choose between the Satay or Curry Laksa, or try a bit of both. The Satay is smoky and well cooked, but the accompanying peanut sauce, sweet, savoury and tangy, completes the dish perfectly. The Laksa, an aromatic coconut broth brimming with soft noodles, eggs, spring onions, shrimp paste and an assortment of other condiments, is great for those nursing a sore throat. 

From the appetisers section, we recommend the Ayam Goreng Berempah. Boneless chicken is coated with a Malaysian marinate (we detected ginger, garlic and chilli) and deep fried till crisp on the outside and succulent on the inside. Sort of like an Indian kebab, this was well received at the table. The Sambal Udang Nenas, prawns cooked with pineapple and chilli paste, was our favourite. We thoroughly enjoyed the pairing of spicy and sweet notes in this traditional Peranakan dish (the cuisine of the country’s early Chinese migrants). We then sampled the Ikan Bakar Balut Daun Pisang (baked Red Snapper wrapped in banana leaf), which also ticked all the boxes. 

For mains, we tucked into the Ikan Siakap Assam Pedas (Sea bass cooked with hot and sour tamarind juice). This was aromatic, punchy and tangy, with a distinct taste of shrimp paste, which is indispensable in the Malaysian kitchen. Paired with the ubiquitous coconut and pandan leaf rice — Nasi Lemak (served with peanuts, fresh cucumber, sambal paste and eggs),  this was comforting and simply delicious. 

If you have a sweet tooth, a must try is the Malaysian crepe, which is pancake stuffed with dessicated coconut and sugar — a dish that is simple yet appetising.

With their rustic and hearty offerings, we believe that the chefs have done justice to the flavours and cuisine of the country.

Rs.1,850++ . At Ministry of Food, Hilton Bangalore at Embassy Golf Links, Domlur