Makan Kitchen, the signature all-day dining at DoubleTree by Hilton Kuala Lumpur, comes with cuisines of diverse culture, flavour and taste.
The true showcase of Malaysian dining, Makan Kitchen, is a gastronomic introduction to the versatility that is truly Malaysian cuisine, says a Media OutReach forwarded statement on Wednesday.
Diners who enter Makan Kitchen are offered with signature Malaysian dishes and at the same time, introduced to new offerings.
Makan Kitchen also introduces the use of local influences such as the Malay, Chinese and Indian cuisines that are popularly known across Malaysia and to and foreign visitors.
Beyond these local popular cultures, Makan Kitchen also highlights an array of authentic taste to Malaysia through the cultures of Kristang, Peranakan and Iban cuisines.
Come and journey through the culture of Kristang, a Creole ethnic group of people of mixed Portuguese and Malaccan descent based in Malaysia as well as Singapore.
The Kristang culture fuses both Portuguese and local flavors, inspired from local Malay, Chinese and Indian spices used to cook the ever popular dish Cari Debal also known as Devil's Curry, a very spicy curry flavoured with candlenuts, galangal and vinegar.
Adventure through the Peranakan section at Makan Kitchen, made up of people who are descenders of Chinese immigrants who came to the Malay Archipelago used to be known as British Malaya (now Malaysia and Singapore, where they are also referred to as Baba-Nyonya).
The Peranakan cuisine came about thanks to the union of Chinese ingredients and distinct spices and cooking techniques used by the Malay, Indonesian and Chinese community.
A dish famously known is Nyonya Laksa, a dish with the presence of coconut milk that adds a distinctive richness to it.
Explore the Iban culture, a branch of Dayak (native people of Borneo).
Most Ibans live in Sarawak, with a small portion based in Sabah and some in West Malaysia.
The traditional Iban food are usually meats, chicken, fish, vegetables and even rice cooked together with spices and are all put together into a bamboo stem, then directly placed over an open fire to be cooked.
Called "Pansuh", which translates to food, cooked in a bamboo stem this dish is a must have and tastes oh so heavenly.