Makan Makan Malaysia: Chapter 1 showcases our Malaysian food heritage with iconic dishes in the Oriental Group of restaurants. It celebrates Malaysian flavours with flair in conjunction with Visit Malaysia Year 2026.
Crispy Muar Seafood Otak Otak Roll
Iberico Pork Satay
Forest picked Paku Pakis Salad with traditional dressing
Kajang satay is reinvented with Iberico Pork Neck, Muar Seafood Otak Otak gets sheathed in a super crispy roll, Cameron Highlands sweet white corn is fire roasted and sprinkled with savoury spices, and Paku Pacis Salad is all tangy and piquant, and topped with crispy sotong.
Fire-roasted Cameron Highlands Sweet Corn
We are off to a superb and scrumptious start with these four appetisers that channel the Malaysian vibe. They are in a specially curated menu of eight iconic dishes celebrating our food heritage.
Sharksfin and pork stomach stuffed in white radish ring
The Double-boiled Sarawak White Pepper Sharksfin Soup in Cameron Highland’s White Radish has the expected punch and heat from this pepper, like in a cherished pig’s stomach soup. Indeed slices of the stomach is stuffed into the ring, with a generous portion of sharksfin and some wolfberries.
Signature Nanyang Curry Roasted Suckling Pig
Then comes the Signature Nanyang Curry Roasted Suckling Pig. It rests on a deeply rich and spicy curry, with the crispiness of its skin intact. It’s curry on the meat to savour, after the crackling of the roasted skin.
Large Tanjung Tualang Freshwater Prawn with Chef’s Special Sauce
The Large Tanjung Tualang Freshwater Prawn with Chef’s Special Sauce is bouncing fresh, with sweet succulent meat. It glistens with the top grade, 18-month-old light soya sauce and other condiments it had been fried lightly with. It’s a prawn to enjoy till the shell is clean of the meat and the delicious sauce.
teamed Pantai Remis Pomfret, Qilin Style
Deep fried pomfret bones
Steamed Pantai Remis Pomfret, Qilin Style presents slices of firm pomfret sandwiched with a slice of Jinhua ham, abalone and celtuce, and finished with a light sauce. The bones are deepfried till crispy for some delightful snacking. The flavourful ham gives a salted lift to the fish, and sweet celtuce balances it.
Organic Free-range Chicken with Ipoh Beansprouts & Melaka Rice Balls
Ipoh beansprouts
Couldn’t have asked for a more delicious and complete chicken rice than the Local Organic Free-Range Chicken with Ipoh Beansprouts & Melaka Rice Balls. The chicken is sumptuous, beansprouts are fat and short and the Melaka rice ball was packed with flavour, not to mention the fragrant ginger paste and chilli sauce.
Dessert — Happiness Forever in sago balls, Musang King Durian Pudding
It’s surely Happiness Forever with the pretty dessert tree of a purplish sago ball layered with sweet potato and filled with coconut and gula melaka. It’s encircled with the wonderful Musang King Durian Pudding.
Makan Makan Malaysia: Chapter 1, at RM2600++ will take place at various restaurants in the Oriental Group from August 17 to August 28. Call to book 012 811 8812. Website: orientalrestaurants.com.my
Oriental Star – 17 Aug, Ruyi (pork-free) – 18 Aug, Tang Room – 19 Aug, Oriental Pavilion – 20 Aug, Han Room – 21 Aug, Oriental Treasure – 22 Aug, Oriental Parade – 24 Aug, Oriental Sun – 25 Aug, Ming Room – 26 Aug, Noble House – 27 Aug, Noble Mansion – 28 Aug
It celebrates Malaysian flavours in conjunction with Visit Malaysia Year 2026.