Kelantan Delights MIGF @ Wisma Consplant, Subang Jaya

Kelantan Delights, a truly Malaysian eatery serving authentic taste from Kelantan that has been passed down for generations. This restaurant has been around the town for 10 years, with two branches in Sooka Sentral KL and Wisma Consplant Subang.

The branch in Wisma Consplant Subang boosts a bright, spacious and airy environment. Stepping into the restaurant, diners will be welcomed with a contemporary design and traditional architecture- bright glossy white floor tiles with high ceiling, wooden carved decorations contrasting white curtains and long red cloth elegantly hang across the ceiling from one end to another. Shadow puppetry, carved wooden lamps, giant placard of traditional wet market, etc. are part of the details you will come across as you slowly appreciate around.
While the surroundings are attractive, dishes served in Kelantan Delights are equally marvellous. It is a pleasure that the restaurant has joined in Malaysia Gourmet Festival(MIGF) 2013, first time for the past 10 years since establishment. Their appearance in MIGF has made them the local representation in this festival, giving more exposure of Kelantan traditional cuisines to the public.
The man behind these great dishes is Chef Muslim Sadli, a man at his middle of 20s. Though young, the chef has already gathered all the experience in cooking Western, Chinese and local fare. He has been trained in different hotels, convention centres and other establishments, but finally choose to settle down in Kelantan Delights, second home for him as he enjoys cooking and serving dishes of the place where he comes from- Kelantan.
Four years in Kelantan Delights, the chef constantly raising the fame and reputation of the restaurant. This year, the restaurant and chef make a move into the family of MIGF, showcases the best of what is on the restaurant’s a la carte menu, the traditional flavours that represents gastronomic herritage from East Coast Malaysia.
Kelantan Delight’s Menu is priced at RM99 for full menu, and RM49 for light menu. The set comes with bottomless Air Serai Wangi, and diners will get a chance to savour complete meal from appetisers, soup, main courses to dessert.
Appetisers:
From left: Sirih Daun Kadok, Kerabu Soo Hoon Udang Harimau, Kerabu Pauh Muda
Sirih Daun Kadok
A classic Kelantanese appetizer where Peanuts, dried shrimp, lemon peel, ginger, birdseye chilli, roasted coconut flakes wrapped in whole Betel leaf and drizzled with signature sauce. Kelantan Delight adds in extra texture by encasing them in deep fried wanton skin, giving more crisp texture, and flavours.
Kerabu Soo Hoon Udang Harimau
Together with influence from Thai Northen border, this kelantanese delights combined a sweet, sourish an spicy concoction. Glass noodles is springy, heavily coated in tangy sauce with spicy kick, immediately whet up our appetite. Laced with a succulent, fresh Tiger prawn.
Kerabu Pauh Muda
A light, simple appetizer having shredded green young mangoes tossed with sweet chilli sauce. Full of texture with sweet, tangy and spicy concoction that will wake up your tastebud senses.
Soup:
Sup Krim Ikan Parang
Looking at the Sup Krim Ikan Parang, or generally known as Laksam, we found that the dish can be breaking down into few components- The noodle, gravy, sambal and ulam. The rich and thick white gravy proves to be the centerpiece of the dish, made primarily with Ikan Parang(Wolf-Herring) and blended with coconut milk for a creamy, coconuty soup base.
The noodles, made using mixture of rice flour and wheat flour, are rolled up in bite size then drenched in the flavoursome soup, absorbing the sweetness and essence. For texture, the noodles are soft with subtle springiness. Topping over the noodles are ulam, halved boiled egg and a dollop of sambal for spicy kicks, finished with pinch of beef serunding for extra savouriness.
Main Courses:
Nasi Kerabu served with Ayam Percik Buluh
Rice is steamed with blue Clitoria flowers, the principale ingredient that contributes vibrant blue colour to the fluffy, soft fragrant Nasi Kerabu. The rice comes with traditional salad consisting bean sprouts, cucumbers, selon leaves, pennywort, Vietnamese mint, ginger flowers, cabbage, salted egg, fish crackers, grated coconut and fish sauce. Complicated texture and flavours that tickle the senses. Especially love the the sweet, rich brown sauce topping over, adding extra zing into this traditional staple.
Along with the blue rice served Ayam Percik Bulun, which is charcoal grilled chicken drizzled with special coconut sauce. Enjoy the slightly charred surface of the chicken, flavourful on the outer layer but the meat tend to fall short of flavour, and rather dry. But the creamy coconut sauce manage to fix the miss.
Daging Paha Kerutuk
Prime cut beef slow cooked in a rich spicy coconut based sauce. Packed with flavours, aroma of spices, and texture wise it isn’t on the easily melt in mouth side, so expect some meaty firm bites for this dish. To us, it would better if the meat could be more tender and softer.
Kerabu Pucuk Paku
Traditional Malay salad made out of fern shoot(pucuk paku) , lime juice, onion slices and grated coconut. Simmered in coconut sauce and lightly seasoned with salt, the end result is a combination of soft vegetables and crisp onions mingled with fragrance of coconut. The dish is that simple,but the girl loves it, giving high score.
Ikan Siaka Asam Lintang
A highly recommended dish with contrasting flavours, where the mild steamed sea bass is wrapped with a bed of yellowish, relatively thick sauce that releases very bold flavours-spicy, creamy, and sourish. Made using chilli,onions and pineapple, the piquancy and tang of sauce is tastebud awakening, enhances the overall taste and colours. Thumbs up!
Sambal Udang Petai
Red hot chilli stir fried with stinky beans, a Malaysian favourite that is no longer unfamiliar among locals.
Gulai Kawah
Generous portion served in a complete set, with rice, beef gulai kawah, ulam and toasted baguette coming together. Gulai Kawah is a traditional Kelantanese dish with prime beef cuts, potatoes, herbs and spices simmered in huge wok (kawah) for hours, resulting in wholesome pot of succulent beef infused with mild spicy flavours of curry. A taste of nostalgic.
Telur Dadar
Telur Dadar seemed to be the simplest dish among all but surprisingly, it isn’t shadowed by others but shine its way towards being one of our favourites. Fluffy in texture with a hint of fragrance from onions and spices, the omelette is so good that we are allured to tuck into second, and third piece. Simple at its best.
Dessert:
Pisang Bakar Sira Served with Santan
Coming to dessert, Pisang Bakar Sira is presented. Pisang sira literally means banana cooked in syrup. Kelantan Delight makes a twist by first grilling riped banana, then caramelize it and dress over with coconut milk. Garnished with Jala Emas. Sweet, moist, aromatic.
Kelantanese Classics: Jala Emas, Buah Tanjong, Akok and Tahi Itik
The final dish in the menu introduces Kelantan Classics that combines Jala Emas, Buah Tanjong, Akok and Tahi Itik in one plate, where the main ingredients to prepare them are inter-related.
Duck egg is the essential ingredients, where the akok in brown colour is made using egg white, soft and chewy in taste. The tahi itik in white colour, is also made using egg white. So what happens to the egg yolk? They are not wasted but instead being used to make into shredded jala emas and round shaped buah tanjong. Hence the bright golden yellow colour comes from the yolk, not colouring. Interesting.
To sum up, for the price less than RM100, this MIGF menu from Kelantan Delights has brought us to explore further into the background of every Kelantanese dish, definitely a worthwhile gastronomic journey that worth every penny.
Festival Menu:
Full Menu (RM99 without wine)
Appetisers:
Sirih Daun Kadok
Kerabu Soo Hoon Udang Harimau
Kerabu Pauh Muda
Soup:
Sup Krim Ikan Parang
Laksam served with Ulam Mentah, Serunding Daging and Telur Rebus
Main Courses:
Nasi Kerabu served with Ayam Percik Buluh
Daging Paha Kerutuk
Kerabu Pucuk Paku
Ikan Siaka Asam Lintang
Sambal Udang Petai
Gulai Kawah
Telur Dadar
Dessert:
Pisang Bakar Sira Served with Santan
Kelantanese Classics: Jala Emas, Buah Tanjong, Akok and Tahi Itik
Drinks:
Bottomless Air Serai Wangi
Light Menu (RM49 nett without wine)
Appetisers:
Sirih Daun Kadok
Kerabu Pauh Muda
Soup:
Sup Krim Ikan Parang
Laksam served with Ulam Mentah, Serunding Daging and Telur Rebus
Main Courses:
Nasi Kerabu served with Ayam Percik Buluh
Daging Paha Kerutuk
Kerabu Pucuk Paku
Gulai Kawah
Telur Dadar
Dessert:
Pisang Bakar Sira Served with Santan
Drinks:
Bottomless Air Serai Wangi
Festival Offers:
Door Gifts
Complimentary welcome drink for MIGF diners
Beverage Offers
Enjoy 20% discount on any beverages and mocktails when ordering from the Festival Menu
Free flow of tea, coffee, and house traditional drinks for festival diners
Block Booking Discount
Book six or more seats and dine in a private room (subject to availblity)
Christmas And Year End Specials
Priority booking for Festival Diners who can choose the best seats for Christmas and New Year, with a 10% discount on the year-end package menu.
Birthday Offers
Free desserts for all Birthday celebrants
Future visit
Spend RM500 during the Festival and get a 10% discount on your next visit
Address:
Kelantan Delights
Wisma Consplant, SS16/4,
47500 Subang Jaya, Selangor.
Business:
For reservations:
website: www.kelantandelights.com
Email: sales@kelantandelights.com
Contact: 012-6027845