GOASIAPLUS September 2019
It is about time we give Selangor the tourism shoutout it deserved through our exclusive interview with Y. B. Datuk Abdul Rashid on Selangor Tourism's initiatives and plans for the state. Also featured is our first collaboration with Lokalocal in a humble home dining experience for a different kind of dinner! May Kandy, Sri Lanka or Moyo Island in Indonesia spark some travel inspirations in you.
It is about time we give Selangor the tourism shoutout it deserved through our exclusive interview with Y. B. Datuk Abdul Rashid on Selangor Tourism's initiatives and plans for the state. Also featured is our first collaboration with Lokalocal in a humble home dining experience for a different kind of dinner! May Kandy, Sri Lanka or Moyo Island in Indonesia spark some travel inspirations in you.
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FOOD<br />
Check out lokalocal.com for more experiences, tours and workshops in Malaysia!<br />
Home Dining with Chef Dyllon<br />
THE SRI LANKAN CHEF JOINS KUALA LUMPUR’S PRIVATE<br />
HOME DINING SCENE WITH HIS SERIOUS GASTRONOMIC<br />
HERITAGE AND STRONG MALAYSIAN INFLUENCES.<br />
Text & photos JESSY WONG<br />
Dining in the home of an unfamiliar<br />
person may be daunting if it was<br />
suggested 5 years ago but now, diners<br />
are looking for new dining experiences–one<br />
that involves an authentic dinner in a new<br />
social environment.<br />
Within reach, home restaurants are<br />
starting to trend up among the community<br />
that is built around food. Strangers can<br />
dine as friends and as Chef Dyllon has put<br />
it, “food is universal” in connecting people<br />
around the dining table.<br />
Therefore, Dyllon’s Kitchen is more than<br />
just a casual dining session. Taking a home<br />
route, it is an opportunity for Chef Dyllon to<br />
prepare his guests to embark on a creative<br />
cross-culture phenomenon like no other.<br />
HEALTHY FUSION FOOD<br />
Would you believe it if I said it was<br />
a completely oil-free home-cooked<br />
five course dinner? Chef Dyllon’s take<br />
on a healthier cuisine completely<br />
knocked my socks off–especially<br />
when both Sri Lankan and Malay food<br />
are predominantly oily in nature.<br />
Malay Sri Lanka fusion dining is<br />
Chef Dyllon’s way of presenting an<br />
alternative cooking method that uses<br />
no oil and brown sugar on cultural<br />
foods without compromising their<br />
vibrant flavours. As he explained,<br />
understanding the science behind<br />
food preparation helps him to<br />
advocate healthier eating.<br />
Recipe like chicken rendang is cooked<br />
using the naturally-sourced oil from<br />
the meat; pop it in the pressure cooker<br />
until the chicken fibres break up and oil<br />
come to the fore. Although I was initially<br />
skeptical for the “oil-less” mutton curry, I<br />
had to say I was definitely surprised. The<br />
all-rounded rich flavour is well-captured<br />
by Chef Dyllon who uses a pressure cooker<br />
to simmer the mutton curry.<br />
With that said, the chicken sausage<br />
pastry appetizers are healthy homemade<br />
sausage sauteed with herbs. If some are<br />
overwhelmed with a five course meal,<br />
there are breaks in between each serving<br />
so you may even chat with Chef Dyllon to<br />
get some cooking tips.<br />
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