A taste of Malaysia literally fit for royalty is coming to Singapore when Malaysian Celebrity Chef Wan makes a return this March.
Specially for Ramadan, the face of Malaysian cuisine will be collaborating with Ginger at PARKROYAL on Beach Road to present the best of Malaysia’s Palace Cuisine, served in a special showcase across four dishes. Featuring heritage recipes from different states, Chef Wan learned the recipes while cooking at the various sultanates. Chef Wan also pays homage to his grandmother by presenting her rendition of Kerabu Mee Hoon Nyonya.
This marks his first return in five years, bringing with him royal recipes that are not commonly available in Singapore. Available from 5 March to 23 April 2023, the dishes promise an authentic taste of Malay royalty as served in palaces.
General Manager of PARKROYAL on Beach Road Mr. Kung Teong Wah says, “It gives us immense pleasure to welcome Celebrity Chef Wan back to Singapore after five years and to serve his exclusive recipes celebrating the best of Malaysian Palace cuisine at Ginger. At our restaurant that strives to serve the colorful diversity of Singapore and the region, his additions to our halal buffet lineup will bring flavors from our neighbors Malaysia that I am sure will intrigue and entice our guests from all walks of life.” Mr. Kung further adds, “His presence and personality will also add to the experience, especially for those lucky enough to catch his cooking demonstration ahead of a taste of the food! Come by for a taste of Kampong Glam in Ginger’s stunning modern setting that really brings home the taste of tradition.”
Ahead of the holy month of Ramadan, grab your chance to meet and greet this royalty in Malaysian cooking and taste the flavors of Malaysia’s Palace Cuisine.
A Taste Fit for Royalty
Malaysia’s Malay Sultanate spans from North to South, borrowing influences from the different cultures and traders that came their way. As such, expect different flavors and use of spices as you tour the Peninsular, a geographical feat Chef Wan tries to consolidate in a menu of four items, available for a limited time only from 5 March to 23 April 2023.
From the Northern state of Kelantan, the Ayam Percik Kelantan brings a punchy chicken dish first simmered in a potent spiced gravy of coconut milk, red chilies, shallots, garlic, ginger, turmeric, candlenut, and Fenugreek seeds for a fragrant marination. After 30 minutes of cooking, the chicken is removed, now well coated in the spice, and oven-grilled for a smoky char kept juicy with constant meticulous basting. Before serving, it is returned to the gravy and simmered down to a thick paste. On the palate, it requires little else than turmeric leaves as garnishing and welcomes all to dig right in.
From the middle of the Peninsular in Perak, Rendang Udang Galah Perak sees king prawns cooked with shallots, ginger, lemongrass, turmeric leaves, dried chili, and condensed coconut milk. Once all the ingredients come to a boil, the heat is lowered to a simmer and the prawns are left to bubble in the flavourful gravy until it thickens out before being served piping hot with little more than finely sliced turmeric leaves.
Moving all the way South to the tip of the Peninsular in Johor, the Kuzi Kambing Johor brings mutton cooked with over 20 ingredients including mixed spices, ghee, tomato purée, and more. The paste is first wok-fried to release its best fragrance before adding the mutton and tomato purée and cooking in low heat. When the concoction has reduced, yogurt is stirred in for a bit of sweetness and sourness before it is scooped into hearty bowls for serving, finished with crisp-fried shallots and kaffir lime leaves.
Also from Johor is the famed Laksa Johor, a hearty spaghetti noodle dish doused in a delightful fish-based laksa broth made from the careful boiling of dried prawns, coconut cream, desiccated coconut, finely minced prawns, galangal, mackerel fillet, asam gelugur, shallots, and garlic. A topping of julienned cucumber, Vietnamese mint, bean sprouts, onions, long beans, and fresh mint leaves lend a sweet crunch and a spritz of kalamansi lime cuts through the richness of the coconut cream and milk. Served with sambal belacan on the side, this noodle dish will leave you wanting more.
From his fondest memories of his late grandmother, Chef Wan also serves up her Kerabu Meehoon Nyonya, a tart and spicy rice vermicelli salad flavored by thorough cooking with sambal belacan, fish sauce, fresh prawns, dried shrimp, and fresh tomatoes. A quick toss of all the ingredients together with freshly minced kaffir lime leaves, fried tofu, lemongrass, shallots, and ginger flower make for a mouth-watering starter that will effectively whet the appetite, topped with fried onions, peppermint, and Vietnamese coriander.
The Perfect Match with Ginger’s Buffet Spread
Taste the above as the perfect additions to Ginger’s Ramadan Festive Lunch and Dinner Buffet that features a myriad of cuisine from diverse ethnicities and food cultures in Singapore, cooked up from a fully-certified halal kitchen. Expect explosive and authentic flavors with a focus on traditional Malay flavors, especially for the occasion.
Starters tempt with a full-on salad bar from which you can build your own salad as well as a whole seafood on ice counter carrying Flower Clams, Cooked Prawns, Shell-on Scallops, Half-shell Green Mussels, and Boston Lobster.
Move on to the sushi that has the full works of Unagi, Tamago Egg, Mini California Maki, and fresh sashimi of salmon, tuna, and octopus. Dig in to carefully steamed dim sum before you proceed to the live-action corner where you may order your Singapore Rojak, Kueh Pie Tee as well as Whole-baked Barramundi with local spices and pickles a la minute.
A Barbecue Counter cooks and carves up Lamb Chops, Otak in Banana Leaves, Old School Chicken Wings, Chicken, Lamb Satay, and a variety of Barbecued River Prawns Black Angus Striploin to order. Savour both local delights and western dishes such as Herbal Prawns, Beef Rendang, Roasted Pumpkin, and Baked Salmon with Seafood Saffron Sauce. A special addition to the lineup for Ramadan is local favorites such as Bubur Lambuk as well as Crispy Prawn Paste Chicken, Steamed Seabass with Garlic, and Stir-fried Beef with Sarawak Black Pepper. Perfect to go with them are noodles the likes of Mee Siam, Singapore Laksa, and the famed Beach Road Prawn Noddles Soup and rice dishes like Seafood Fried Rice and Nasi Goreng Kampong with Ikan Bilis.
An exclusive Premier menu brings to the table Salted Egg Yolk Crab, Singapore Chilli Crab as well as White Pepper Lobster and Baked Boston Lobster on rotation. A selection of prized Hong Kong Roasts makes for an unforgettable dining experience with Roast Duck, Chicken Rice, and an assortment of roasts. Wash it all down with soups galore of Western flavors like Lobster Bisque and Wild Mushroom Soup as well as Double Boiled Asian varieties like Lotus Root and even Mutton Sup Kambing.
Sweet temptations end your dinner with assorted kuehs, desserts, a mix of soft-serve ice creams as well as a medley of fresh fruits, cut or served whole to your choice. Wrap things up on a truly Southeast Asian note with Milo ‘Dinosaur’ Soft Serve, complete with condiments of sea coconut, almond flakes, chocolate chips, marshmallow, corn, grass jelly, or caramel chips of your choice to dress it up.
Full menu here: https://www.panpacific.com/en/hotels-and-resorts/pr-beach-road/offers/iftar-at-ginger-2023.html
Ramadan Festive Buffet Price List
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