Tuesday, November 29, 2011

Kelantan Delights @ Wisma Consplant, Subang Jaya

I always remember my trip to Kota Bahru back in 2007 with a dear old friend of mine with great fondness.  I miss the wonderful East Coast hospitality from the folks there and of course - the food!  You can check out my older Kota Bahru posts HERE.  Ever since then, I've been on the search for great tasting food from the East Coast right here in the Klang Valley; while it's good, they just can't measure up to the real experience of dining in East Coast itself.  So, when I got an invite from Pure Glutton for dinner at Kelantan Delights, I just had to go.

Kelantan Delights

While of course, eating in Kota Bahru has been more of street/hawker fare, dining at Kelantan Delights was a different experience altogether.  I could see how the fine dining concept would work well for this restaurant; there is only a handful of such fine dining Malay restaurants in Klang Valley.

Kelantan Delights

Kelantan Delights
The deco, the well spaced out layout and high ceiling gives an added grandeur to Kelantan Delights, most apt for corporate events & celebrations.

We started off with some appetizers - the lovely Keropok Lekor and some kuih together with Gula Nisseh.  The Keropok Lekor was my main focus here, for someone who's not keen on fish - I sure love this finger food snack; piping hot and eaten with the accompanying sweet chili sauce.

Sirih Daun Kadok
Sirih Daun Kodok (RM21.50) - a D.I.Y dish of several accompaniments (Chilli padi, dried shrimps, peanuts, shallots, galangal, lime peel, palm sugar), wrapped in a betel leave (are those indeed betel leaves?).  It's an East Coast version of the traditional Thai snack, "Mieng Kam".

Then the rice dishes were served.  Yes, the East Coast is well known for their different rice varieties, be it main meals or as desserts or snacks like the ones I had in Kota Bahru.  It was no different here as there were plenty to choose from ...

Nasi Dagang
The Nasi Dagang (Trading Rice!) with Kerutuk Daging (RM20) - served with pickled vegetables and hard boiled egg.  This is a well known dish from the East Coast and I enjoyed every bite of it.  The "dry curry" beef was lovely; full flavour tender beef chunks with aromatic rice.

Nasi Tumpang
Nasi Tumpang with Fried Chicken (RM18); authentic as the real thing from East Coast.  Hmm..I can sure travel with a few of these Nasi Tumpang in my bag, haha!

Nasi Kerabu
The Nasi Kerabu (RM19) is always a lovely sight to behold.  The bluish rice gets its colour from Bunga Telang (Clitoria Flower).  The Rice Salad is served with finely shredded vegetables; a mix of herbs, leaves and cucumber on the side together with some salted egg and fish crackers.  The Daging Bakar (Roasted Beef) is of a slight chewy texture and is something of an acquired taste. I much prefer ...
Nasi Kerabu with Ayam Percik
Nasi Kerabu with Ayam Percik.  As good as it was though... I'm still pining for the ayam percik from Yati's in Kota Bahru. Sigh...

Then there's Laksam, the rolled up rice flour is similar to Chee Cheong Fun; though heavier in density.  It's served with a  spoonful of daging serunding (beef floss) and creamy coconut fish curry together with the herbs and vegetables.  It appeals to me as I love Chee Cheong Fun and so, I love the Laksam :o)

Puyoh Goreng, Belut Goreng Chilli Kering, Gulai Kawah
The dishes started rolling in...
The Puyuh Goreng (Fried Quail RM23) was deep fried to perfection; crispy and tasty.  Next was the Belut (eel) with dried chillies (RM24), and at the bottom, part of FBB's order of Nasi Budu, Gulai Kawah which was served together with a fried kembong fish & ulam vegetables with budu (fermented anchovies) ...
Ulam with Fried Fish (Kembong) & Budu, Ikan Siakap (Baramundi) with Serai (Lemongrass) or Daun Kadok (Betel Leaves)
Next up were two different variety of the Barramundi fish, Ikan Siakap (RM49) with Lemongrass (on the left) and on the right, with Betel Leaves (Daun Kodok).

Tomyam Kelapa Muda (Tomyam in Young Coconut)
The Tom Yam Kelapa Muda (Young Coconut) was a hit.  Spicy enough and with sweet young tender coconut flesh which helped the balance the spiciness of the soup.

Of course, the night would not be complete without some pencuci mulut (desserts).  
Starting from the top, that's the Gula Melaka being drizzled onto the Lopes (RM7), made from glutinous rice.  Then there is the Pulut Durian (RM9.50) - glutinous rice in a pool of coconut and durian sauce (slurp!) with durian flesh ... strong stuff here. Ah, then there is my favourite Akok ... those are the round brownish kuih you see in the pic at the bottom from the Royal Plate.  It's made from a batter mixture of egg, sugar (or gula melaka) and coconut milk, like a richer version of kuih bakar.  It's sweet but it's just plain GOOD! Hahaha...The rest of the Royal Plate is made up from apam & the golden strands are called Jala Mas (Golden Net) which is made from the duck's egg yolk, while the Tahi Itik (a white blob at the bottom corner) is made from the duck's egg white.  As for the green and red dessert, that's Lompat Tikam, coloured glutinous pudding served with palm sugar and coconut milk.

As usual, as full as we were, we always have room for desserts to end the night on a sweet note.  Thank you Pure Glutton once again for the invite and to En Ashari for being a great host to us that night! 

Kelantan Delights (Website)
Ground Floor, East Wing
Wisma Consplant 1
No. 2 Jalan SS16/4
47500 Subang Jaya
Tel : 03-5590 2753/019-217 4774 (Intan Razak)

Open Daily from 11 am - 11 pm


security equipment said...

This is not the first of your posts I've read, and you never cease to amaze me. Thank you, and I look forward to reading more.

Anonymous said...

Wow-I should visit this during one of my trips. Looks lovely. Very busy, huh?
Take care-mrs.pitt

Al-Scheira said...


wmw said...

SE : Thanks for the compliments

Mrs Pitt : Yes, rather...sent you an email!

Al-Scheira : Try it!