As food enthusiasts, we had the opportunity to attend ‘A Celebration of Malaysian Culinary’ at Shangri-La Colombo recently, a Festival that showcased the vibrant and diverse flavours synonymous with Malaysian cuisine. Helmed by the eminent Chef Mohammad Safril Bin Abdur Rahman from Shangri-La Kuala Lumpur and Chef Yusof from Traders Hotel Kuala Lumpur, this culinary extravaganza was a feast for the senses.
On making our entry to the Central Restaurant, the aroma of spices enveloped us, setting the stage for the delectable offerings that awaited us. Each dish was a testament to Malaysian cuisine, curated to reflect its multicultural influences.
Starting with Soto Ayam, – the aromatic chicken soup, brimming with flavour was the embodiment of solace on a plate. Chef Safril said, “Soto Ayam is a dish that brings families together; its warmth and spices connect generations.” His recipe, infused with a harmonious blend of herbs, was both soothing and invigorating.
Next, the Kerabu Manga, a simple yet flavourful young mango salad, took centre- stage. The addition of dried shrimp and belacan elevated the dish, while the infusion of tender herbs such as torch ginger flower (Native to Southeast Asia, particularly Malaysia and Indonesia, and is one of the most beautiful tropical flowers) and lemongrass offered a refreshing burst of flavour. Chef Safril said, “This salad is a representation of the fresh produce in Malaysia, vibrant and full of life, just like our culture.”
The star of the show, Nasi Lemak Bungkus, arrived next. This authentic Malaysian dish, where rice is steamed in creamy coconut milk, was served with crispy anchovies, roasted peanuts and sambal. Each element harmonised with the spicy sambal igniting our taste buds and enhancing the overall experience. Chef Safril passionately described it as, “The heart of Malaysian cuisine, Nasi Lemak is not just a dish; it’s an emotion that speaks of home.”
The experience continued with Fish Head Curry, where tender red snapper head was simmered in a delightful coconut curry, coupled with okra and eggplants. The richness of the broth, combined with the freshness of the vegetables, was outstanding, an ideal dish for sharing, which is a tradition deeply woven into Malay culture. “Cooking fish head is an art; it’s about balancing flavours and textures, allowing the natural sweetness of the fish to shine,” Chef Safril explained.
Lastly, we indulged in Roti Jala with Chicken Curry, a delightful traditional Malay snack that captures the essence of Malaysian hospitality. The lace-like pancakes paired perfectly with the rich, spiced chicken curry, providing a wonderful finish to the meal. The combination of textures was utterly delightful, and we found ourselves wishing for just one more piece. “We make Roti Jala for celebrations; it’s about sharing, and that’s what makes it special,” Chef Safril said.
“It’s a delightful experience to come to Shangri-La Sri Lanka and host this culinary Festival. The customer feedback has been amazing and very encouraging. Malaysian cuisine is not unfamiliar to the Sri Lankan people, considering the diverse nationalities living here and the many tourists who visit from around the world. Sri Lanka has been a wonderful destination on my culinary journey as a chef, where I have received numerous positive comments and had the opportunity to collaborate with local chefs as well as those with international experience. I look forward to coming back,” he further added.
Overall, the culinary Festival at the Shangri-La Colombo was a remarkable journey into the heart of Malaysian cuisine, expertly guided by the talented Chef Mohammad Safril and Chef Yusof. Every dish told a story, weaving together history, culture and passion. We left not only with a satiated appetite but with a newfound appreciation for the intricate flavours of Malaysia we will cherish for years to come.
