A Mamak-themed dinner at Mutiara. Chef Boon-lai has been fine tuning his latest dish which will appear on the menu next week. It’s a Mamak-style Ayam Goreng (fried chicken). So when the invite came came to try it out, Uncle was there in a flash, with bells on. Food book publisher Patrick Lee-Lo was fellow tester. The chicken thighs have been marinaded overnight, in a mix of rempah, herbs, cream, ginger and onion. It was served with a Mamak-style tomato rice, a mix of purée lends a tomato flavour to the rice - a perfect match to the Ayam Goreng which was also served with a Malaysian slaw. If you find fried chicken irresistible, this is next level crunchy-skinned deliciousness. There was a starter of Golden Triangles, buttery bread sandwiched with chicken, mushroom, onions and spices, then toasted. Normally the filling is crabmeat but Chef is well aware of Uncle’s SDRs. We had teh tarik to go with the meal. This is a Mamak drink, tea “pulled” until there’s a top layer of froth. As an added treat, the teh tarik has pandan flavour infused in it. Dessert is bubur chacha, that lemak treat of sweet potato (kumara) and yam, with sago pearls cooked with coconut cream. Tonight there are 3 types of kumara, orange, purple and gold. As a surprise we find (fresh) apricot slices in the bubur. We are so honoured Chef Boon-lai trusted us enough to savour his new creations. Makan was sangat sedap! #goldentriangles #ayamgoreng #mamak #nasitomato #buburchacha #tehtarik #makan #sedap (at Mutiara Malaysian Restaurant) https://www.instagram.com/p/Bse8CeiFjJm/?utm_source=ig_tumblr_share&igshid=1sydvaxdmer73
