Malaysian Food Festival @Sheraton Grand Bangalore Hotel, Brigade Gateway

Feast at Sheraton Grand Bangalore Hotel, Brigade Gateway is featuring Malaysian Food Festival till Feb 25th 2018. I was hosted by Sheraton for this event. All I knew about malaysian food is nasi lemak, fried chicken, laksa and chicken curry. I've never really explored much in the cuisine until I meet Chef Kuan from Malaysia he spoke to us all about Nyonya cuisine which was very new to me.

About Sheraton Grand Bangalore Hotel at Brigade Gateway:
The Sheraton group of hotels has their outlet called the Sheraton Grand Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at Sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 

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Chef Kaun says, This trip beside being traditional Malay, Chinese and Indian food , I particularly focused on the unique Peranakan Nyonya Cuisine from Malaysia , the intermingling of the cultures has given birth to new cuisines.  which evolved over hundreds of years as migrant Chinese settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.  

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf, Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together. Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies.

For detailed info visit wikipedia.
I started my food tasting with Malaysia Laksa my favorite coconut and curry flavored soup with choice of noodles served with seafood or vegetarian is optional.

I chose egg noodles, egg, shrimp, lime, chilly and herbs in my laksa...Yumm.

Coriander King Cocktail to pair with all the dishes...
Gin and tonic slightly tangy with subtle flavors of coriander and galangal...

From Live Grill Station: paneer, chicken and lamb satay marinated and ready for grilling as per order.

Lamb satay with peanut sauce, rice cakes, cucumber and onion...I liked the flavors of lemongrass, lime and chilly grilled with lamb literally melted in my mouth.

Chicken Satay served with rice cakes, onion, cucumber and peanut sauce. Chicken tenders were perfectly marinated with ginger and chillies the meat was very juicy perfect combo with rice cakes.
Ladies Finger Kerabu- Okra Salad with Dried Shrimp Sambal. Very healthy salad raw okra with spicy shrimp, onion and chillies something very different and new I tasted.

Meehoon Kerabu- Rice Vermercili Salad with Roasted Coconut & Culantro.
I have never tasted a cold  rice vermicelli salad with eggs this was new to me, spicy with perfect blend of herbs and seasoning.

Shrimp Crackers 

Achar: Pickled vegetables and pineapple. Perfect condiment for rice or grilled chicken.

Malay Samosa: I liked the sauce with the samosa which had good amount of lemon grass and cumin.
Ikan Asam Pedas- Nyonya Style Fish Curry cooked with Okra flavoured with tamarind & Daun Kesum.

Chinese New Year Dish- Soya Braised Pork Leg 

Nasi Goreng Kampung - Malay Style Fried Rice with Shrimp Paste and Caramel Chicken.

Salt Pepper Crispy Shrimp

Roasted Chicken - Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock, served with Chef Kuans recommended condiments and sauces.

Sesame roasted Chicken

Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock.

Vegetarian Koiy Toew Noodles

Mixed Vegetables Garlic Stir Fry

White Pumpkin with Snow Fungus

Jasmine Rice

No words the food was stunning simple yet rustic flavors and taste was very different a never seen blend of ingredients chef Kaun and team have truly shared a slice of malay cuisine we are not familiar too. The buffet spread had perfect balance of veg and nonveg dishes. 
Almond Mud Pudding 
Coconut Tarts 
Kiwi Cakes

Espresso Mousse with Hazelnut.

Kiwi cake and mud pudding perfect end to my malay food experience, must visit food festival if your in Bengaluru.



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