Sajian Merentasi Zaman is not your ordinary Ramadan buffet. This holy month, Curate in Four Seasons Hotel is turning into a heritage food centre. Kelamai, serabai, lepat liat tok maneh are some of the food that that have been lost in the mists of time and are rarely found on restaurant menus. Four Seasons collaborates with celebrity chef Dato’ Fazley Yaacob to bring back these Malaysian dishes from the past. Dato' Fazley recreates traditional delights right from the Malay farming generation such as Nasi Tumpang Ayam Bakar Pasu, Puyuh Salai, Kulit Rambai and Urap Daun Kaduk & Telur Masin. Each dish is prepared using healthy cooking techniques so diners can indulge without counting calories.
Aside from teasing my tastebuds with interesting dishes that I have never heard of, I was educated about the history of the food. Nasi Tumpang, for example, is rice with layers of side dishes wrapped in a conical shape with banana leaf for a packed meal when farmers work at the fields. Now, Nasi Tumpang lands on the plates of one of KL's most prestigious hotels. It is amusing to know that people of yesteryear were actually environmentally friendly, using totally biodegradable packaging. It is one of those things that should have been inherited to today's generation.
Along with herbs and spices, Chef Dato’ Fazley seasons his dishes with a liberal sprinkling of gratitude and joyfulness. Other than food that is close to extinction, Sajian Merentasi Zaman will also feature beloved recipes from Chef’s childhood days, offering a precious opportunity for the whole family to reconnect. Dust off old memories and share stories as you rediscover long-forgotten tastes and introduce the younger generation to Malaysia’s buried culinary heritage.
End the meal on a sweet note with an array of desserts, including crowd-pleasers like Serabai with Gula Melaka, Penjan Ubi Kayu dan Pisang and Lempeng Kelapa .
“Nothing unites us Malaysians more than our shared culinary heritage – I’m so thankful that my job allows me to evoke that wonderful sense of belonging and togetherness.” Dato' Fazley expresses.
Sajian Merentasi Zaman will be hosted in the warm and welcoming ambience of Curate. Local childhood snacks take guests back in time to simpler, carefree days.
 |
| Going back times with authentic traditional Malay food |
Sajian Merentasi Zaman is available from April 24 to May 23, 2020 at Curate. Chat with the restaurant via the Four Seasons App or through WhatsApp at +60-323828888 to book your table. Pricing:
April 24 to 30, 2020: MYR 189 per adult, MYR 94.50 per child (ages 6-12)
May 1 to 23, 2020: MYR 218 per adult, MYR 109 per child (ages 6-12)
Each table will also receive a bottle of homemade sambal, compliments of Chef Dato’ Fazley.
 |
| At the Four Seasons Hotel Kuala Lumpur overlooking the KLCC park |
 |
| Curate Restaurant at Four Seasons |
 |
| Which one can you recognize having during your childhood days |
 |
| Chef Dato’ Fazley expressed that cooking is an act of love that’s passed down from generation to generation to him. His grandmother was the heart of his family and her food brought the whole family together. |
 |
| Watch Four Seasons chefs led by Executive Chef Junious Dickerson (left) in action and savour smoked delicacies such as crab, prawns and split gill mushrooms. |
 |
| Arab selection: Grilled prawn majboos, spinach fatayer, arabic whole lamb kabsa rice |
 |
| Flat breads, humus and cheese |
 |
| A truely Malay heritage platter |
 |
| Nasi Tumpang |
 |
| Nasi tumpang is rice dish that origin from Kelantan, Malaysia. Nasi tumpang is rice with different layer of dishes wrapped in a cone shape with banana leaf packed. Traditionally, it was staple food for travelers or farmers in Kelantan to bring to work |
 |
| Ayam Bakar Pasu |
 |
| Pigeon, beef and prawns |
 |
| The chef preparing puyuh salai |
 |
| Clockwise from top left: pajeri kedondong, puyuh salai & kulit mangga muda bakar emak cili api, rendang daging cili padi |
 |
| Lontong darat |
 |
| From left: Urap daun kaduk and telur masin, sambal hijau jering ketuk & ikan bilis garing |
 |
| Cendawan Kukur Salai |
 |
| A full offering of ketupat, lemang and nasi impit with kerisik and rendang |
 |
| Top to bottom: Terasek kacang panjang and satay padang ayam dan daging |
 |
| Hot smoked whole tenggiri with gremolata sauce |
 |
| From left: Grilled fish fillet with shrimp etourffee and steak au poivre on burnt shallot cream jus |
 |
| From left: Sauteed baby octopus vindaye, pommes anna with raclette gratin |
 |
| From left: honey roasted carrots with sage honey butter, swedish beef meatball with lingonberry sauce |
 |
| An assortment of very appetizing kerabu |
 |
To name a few, kerabu telur ikan, kerabu kulit tembikai dengan kacang tanah panggang, urap jantung pisang udang gerangau, puchuk mangga muda hijau denagn udang gerangau, kerabu udang tomato hijau, kerabu pucuk paku daging salai |
 |
| Continued with grilled prawns and young mango salad with belacan and seagrapes, grilled duck salad with young jackfruit acar and nasturtium sambal, kerabu petai with grated coconut sambal and dried shrimps |
 |
| Everybody's favourite |
 |
| Jeruk buah salak |
 |
| A variety of ulam -ulaman |
 |
| Traditional Malay dips and condiments |
 |
| Steamed potatoes eaten with toppings |
 |
| Sweet, sour or salty? |
 |
| Have fun creating snacks of your flavour |
 |
| Good old thirst quenchers in plastic containers |
 |
Four Season showcases some of the most rare and exotic
Malay cakes and desserts that urbanites never had a chance to even hear bout. |
 |
| Have you heard of apam johol, kelamai or lempeng kelapa? |
 |
| Kuih Sopang |
 |
| Lepat liat tok maneh |
 |
| Sira labu |
 |
| Penjam ubi kayu |
 |
| Bringing back the nostalgia in these biscuits |
Sajian Merentasi Zaman is available from April 24 to May 23, 2020 at Curate. Chat with them via the Four Seasons App or through WhatsApp at +60-323828888 to book your table. Pricing:
April 24 to 30, 2020: MYR 189 per adult, MYR 94.50 per child (ages 6-12)
May 1 to 23, 2020: MYR 218 per adult, MYR 109 per child (ages 6-12)
