TROPICANA MAGAZINE Jan-Feb 2020 #128 The Love Issue

Ikan Bakar with Kerapu
wrapped banana leaf, sambal,
coconut, air asam sauce
and adjacent to the award winning 27- hole golf course.
Guests to the clubhouse will be spoilt for choice when it comes
to selecting a good meal while enjoying world class facilities.
Whether it is a light snack, fine dining, catering, wedding
banquets or even the legendary Santapan Buka Puasa, there
is always something here to fit everyone's fancy.
“From my experience working and partaking in culinary
events internationally, I’d like to bring in the authentic taste
of each locale while adapting it to the Malaysian palate,” he
shares with us. “At every place I travelled to, I try to eat as
much of the local food as possible to immerse myself in the
cuisine and really taste and familiarise myself with the local
taste and flavours.”
With this vision, Chef Zaihari has created some preview
dishes that gives a taste of what he can offer and might add
to the direction of Tropicana’s F&B outlets. These include
delightful fusion dishes such as Lobster Quinoa, Chili Beef
Carpaccio, Beef Tenderloin, Asam Seafood Risotto, Ikan
Bakar Kerapu, Jenahak Asam Madu, Gulai Udang Tumis
Darat as well as the famous Rendang Daging "Tok Su".
It looks like these food establishments at the Tropicana
Golf & Country Resort are set to be the spots to head to for
exciting new flavours for those who are always on the lookout
for some adventures in gourmet.
Lobster Quinoa with red quinoa, poached lobster, ikura, mango,
avocado, pickles, lemon dressing
Chef Zack willl be working in tandem with executive
sous chef, Chef Lawrence to elevate the dining
experience at Tropicana Golf & Country Resort
Gulai Udang Tumis Darat with tiger prawn curry, coconut santan, pineapple
101 JANUARY/FRBRUARY 2020 | TM