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Starting from 13 May till 3 July 2011, embark on a Nyonya cultural journey at Chatz Brasserie in Park Royal Hotel, Kuala Lumpur with lavish Nyonya cuisine. Chatz Brasserie welcomes Chef Debbie Teoh, a leading Nyonya culinary expert into its kitchen as a guest chef to present the diners with array of eclectic dishes that focus on authentic Nyonya flavors.

Nyonya cuisine is the result of unique blending between the Chinese and Malay cooking techniques that originated during the early descendants of Chinese migrants who settled in Malaysia and Singapore, inter-marrying with local Malays. Cooking Nyonya food is no simple affair with its recipes that are usually handed down from one generation to the next.

These exquisite and highly flavorful cuisine requires abundant amount of time, patience and skills. The unique flavor of Nyonya recipes is determined by the rempah, a combination of spices pounded for hours with pestle and mortar into very specific texture and density.

Armed with more than 15 years of experience, Chef Debbie Teoh is a perfectionist, author of numerous acclaimed cookbooks and the Queen of Nyonya cuisine. A true bred Nyonya from Malacca; whose father is a Baba from Malacca while her mother is a Nyonya from Penang with both sides of her family being inspiring cooks. Naturally, Debbie's forte lies in both Southern and Northern Nyonya styles - the use of coconut milk sets the Southern Malacca Nyonya dishes apart from the Northern counterpart of Penang which is more influenced by Thai cuisine with the usage of sourish tangy flavors.

Located at the lower lobby of Park Royal Hotel Kuala Lumpur, Chatz Brasserie is a cozy and trendy restaurant that brings you traditional comforts in a contemporary setting. This restaurant offers all-day lavish local flavors and international cuisines via their buffet spreads alongside with an extensive ala-carte menu.

Luckily, I was one of the privileged few foodies invited along to embark on a Nyonya culinary adventure together with Chef Debbie Teoh and her specially created mouth-watering menu.

For appetizer, the eye-candy and alluring gorgeous pie tee treats; deep-fried crispy thin cup shell with deliciously cooked shredded jicama, carrot, shallot, chopped prawn and crab meats. Making a great pie tee is no small feat, the cup shell was aesthetically delicate and crispy with brilliant combination of fresh ingredients assembled together. According to Debbie, the original pie tee supposedly has prawn and crab meats but due to cost constraint, most of the pie tee outside has taken it off or substituted it with something cheaper. Great things do come in small packages!

Kapitan chicken, a distinctively Nyonya flavored thick chicken curry dish which conjured up some of the olden Malacca atmosphere. With key ingredients like lemongrass, belacan, coconut milk and kaffir lime leaves, we couldn't help smelling the wonderful aromas wafting all over the table. It was perfect combining it with a bowl of steamed white rice with all the symphony of flavors that parade down your throat.

Hu pio (fish maw) soup with rich mixture of cabbage, carrot, jicama and handmade prawn balls in a clear chicken broth. We didn't expect this was a Nyonya dish at all. Debbie said, it is actually a very popular home-style soup for big occasions like the Chinese New Year. Let's not forget, the Nyonya is mainly Chinese too.

The clear sweetness of the soup from the assorted vegetables were very hearty and comforting. Plus, the handmade prawn balls were fresh and flavorful with a bouncy texture.

Steamed lady fingers served with superior soy sauce in garlic-infused oil and tangy spicy chili sauce with belacan prawn paste. Surprisingly simple dish but deeply imprinted in my mind as one of my favorite. I specifically adore drizzling it with the flavorful and fragrant superior soy sauce in garlic-infused oil!

Sambal kiam hu (dried salted fish chili paste), the aromatic saltiness and spiciness from this dish really brings out the appetite in gobbling up bowls of steamed white rice.

Prawn sambal, full-bodied creamy gravy made from coconut milk, kaffir lime leaves, belimbing assam, nutty blends of cashew nuts and succulent fresh prawns. It was bursting with authentic Southern Nyonya flavors that exhibits a greater Indonesian influence.

For desserts, we had the o'giou / ogio jelly topped with bits of calamansi lime zest and ice shavings. The jelly was mild in taste but with a firm slithery bouncy texture and served with honey lemon juice. It was refreshing, cooling and zesty after a sumptuous meal. Not too quite sure how it is related to Nyonya but it tasted quite similar to the Taiwanese lemon honey jelly or also known as ai yu ping (愛玉冰).

Nyonya kuih is a very popular delicacy and it comes in different shapes, colors and textures with a selection of sweet and savory taste.

Kuih seri muka, a two-layered dessert with steamed blue glutinous rice forming the bottom half and a green custard top layer made with fragrant pandan juice. The kuih was indeed top notch quality with the firm sweet and salty contrast layers.

Not forgetting a refreshing glass of teh tarik to cherish together with the Nyonya kuih.

This promotion offers a rare opportunity to learn about the unique authentic Nyonya cuisine priced at RM 58++/person for buffet lunch, RM 78++/person for buffet dinner, RM 52++/person for weekend hi-tea and also available in selected ala-carte menu. For UOB, Amex, Park Royal Prestige cardmembers and as well as guests staying in, there will be a 20% discount off.

Moreover, during Father's Day on 19 June, kids get to become "Little Nyonyas" and cook up some delicious Nyonya dishes for their dad with Chef Debbie Teoh. This Father's Day brunch package inclusive of cooking class for kids is priced at RM 65++/adult and RM 32.50/child.

For enquiries and reservations, please call 03-2782 8301 or email to

Verdict: Authentic Nyonya cuisine that was once nearly disappeared and in danger of near to extinction since not many willing to learn in preserving its traditional roots. Better not miss out this golden opportunity to taste this authentic cuisine well-known for its spices and heritage characteristics in the center of hustle and bustle of Kuala Lumpur.

Park Royal Hotel,
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8301
Promotion Period: Daily from 13 May - 3 July for lunches, hi-teas and dinners
Pork Free: Yes
GPS: 3.14422, 101.71232

View Eat Lah Food Map in a larger map

17 Response to 'A Touch of Nyonya Influence by Chef Debbie Teoh'

  1. Nick Said,'> May 6, 2011 at 11:28 AM

    oh my god.. so tasty!!!!


  2. Food Dreams Said,'> May 6, 2011 at 11:42 AM

    Still drooling over this... sigh with happiness!


  3. russel Said,'> May 7, 2011 at 1:20 PM

    Not to mention the jam :P


  4. Steve Said,'> May 8, 2011 at 3:48 PM

    That Kapitan chicken looks to die for!!


  5. CUMI & CIKI Said,'> May 9, 2011 at 10:15 AM

    Isn't her food just fabulous. People like Debbie are a daying breed. They are artists in their own right:)


  6. CUMI & CIKI Said,'> May 9, 2011 at 10:15 AM

    sorry dying breed.. LOL, typo;)


  7. russel Said,'> May 9, 2011 at 11:34 AM

    Steve: Yeap and the sambal kiamhu! I'll only need these 2 to go with all the rice and I'll be happy ;)

    Cumi & Ciki: Yeap and a pretty young chef for such an old traditional cuisine ;)


  8. choi yen Said,'> May 9, 2011 at 1:55 PM

    All those dishes went well with diet plan ruined!!!


  9. russel Said,'> May 9, 2011 at 4:45 PM

    choi yen: LOL How to have diet plan with Sidney's food trails? He text-ed me like 2 days after this Nyonya cuisine for a buffet last Friday. I was like....*dot dot dot* Nyonya stuffs haven't even digested yet...Hehe :P


  10. Anonymous Said,'> May 12, 2011 at 10:36 AM

    whats the price range per dish for this restaurant in park royal?


  11.'> May 12, 2011 at 2:04 PM

    Good question, I think its best to give them a call since they're starting tomorrow, May 13th onwards ;)


  12.'> May 12, 2011 at 3:17 PM

    Hi Anonymous,

    The average price range per dish in Chatz Brasserie is between RM22 - RM45.
    You could also try out the Nyonya dishes in our buffet:
    Buffet Lunch (12 noon – 2.30pm)
    RM 58++ per adult
    RM 29++ per child
    Buffet Dinner (6pm – 10pm)
    RM 78++ per adult
    RM 39++ per child
    Weekend Hi-Tea (12 noon – 4pm)
    RM 52++ per adult
    RM 26++ per child

    Also, check out our Father's Day Brunch (19 June) with Chef Debbie Teoh's Cooking Class for Kids!
    12 noon – 4pm
    RM 65++ per adult
    RM 32.50++ per child


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