Tropicana Jul-Aug 2020 #131 The Beauty Issue

THE DISHES | DINING
The salted fish chicken with eringi
mushrooms and water chestnut
Comfort Food For The Soul
The focus on the menu is mostly on comfort food, but
apparently with a twist. “It’s your go-to spaghetti bolognaise,
or steak, or grilled fish. Your simple favourites, but slightly
different,” the chef explains.
One example would be the new Nasi Goreng Ulam at
The Palm – the typical fried rice but with enhanced flavours
and a side of raw local vegetables to enhance the dining
experience. Another would be your staple dish of black
pepper beef, but something would have been tweaked to make
it slightly different.
“Even staples have been revamped in terms of
ingredients,” says Chef Zaihari. “What has been missing
before, you would taste it now. Or we might use a different
cooking technique, or a new presentation to make it more
exciting.”
If you’re looking forward to trying out completely new
items, then you’ll want to check out the Chef ’s Creations
section from the Breakfast Menu at Twenty7. Dishes like
Apam Pisang Madu – a banana pancake with almond flakes,
honey, and tropical fruit salad; Gula Melaka Oat, with palm
sugar, cashew nuts and coconut milk; and Avocado Tartine,
which is charcoal toast bread with mashed avocado, poached
egg, asparagus and cherry tomatoes, should give you that
boost at the start of the day.
Clockwise from top: Steamed
Siam white rice, “Assam” fish,
Sayur Campur and lamb varuval
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