Explore the great culinary diversity of Sarawak cuisine with Chef Jamilah at Paya Serai, Hilton Petaling Jaya today!

 

Meanwhile, learn more about Sarawak culture with the handicraft exhibition and demonstration held in front of the restaurant.

The important guests upon arrival

Sarawakian cultural dance

Sample the distinctive and authentic dishes of Sarawak as Guest Chef Jamilah, who has flown from Hilton Kuching, will be sharing her vast knowledge and skill here. Famed for its multi-ethnic population of Malay, Chinese, Indian, Iban, Penan, Kayan and other indigenous people, the culinary palate hints slight influences from each culture.

Contrary to West Malaysian food, Sarawak cuisine is less spicy, lightly prepared and subtle yet just in taste. Due to its geographic location, fresh seafood and sparingly used of natural plants such as turmeric, lemongrass, ginger, lime, and tapioca leaves are common ingredients in East Malaysian cuisine. Not only the ingredients are easy available, they also give another aromatic dimension, texture and freshness to the delicacies.

Time to dig in! 😛

*Photo credits to ericyong77.com

Appertizer

Umai Ikan dengan Kerang dan Sago

Kerabu Umbut Kelapa

Terubuk Masin

Main Course

Pansoh Ayam

Udang Galah Rebus Berserai

Daging Masak Lada Hitam Sarawak

Sayur Rebung Tumis Kering

Nasi Putih Bario

Nasi Merah Bario

Chef Jamilah cooking us authentic Sarawak laksa

Incredibly delicious! ♥ My Rating: 7.5/10

All photos are taken by foodpoi.com

 

 

 

 

Sarawak Cuisine with Guest Chef Jamilah

 

7th February – 28th February 2011

 

The buffet spread is available for lunch at RM68++ for adult, and RM45++ for child (below 12 years old) and dinner at RM75++ for adult, and RM45++ for child (below 12 years old).

 

Paya Serai opens from 12noon until 3pm for lunch, and 7pm until 10.30pm for dinner.

 

 

 

 

 

 

 

 

 

 

Eat Love Share, Esty.