"Treasures on Ming, Flavours of a bygone era"




Enak Restaurant in collaboration with NMA Marketing, is proud to host a 5-course dinner event with old Johore recipes from a bygone era, set on complete antique 550-year-old to 180-year-old genuine, antique ceramic dinner service. Indulge in delicate kerabu daging and selincah with ayam percik served on blue-and-white spoons. Slurp hearty seafood soup of clams, tiger prawns and fish in a Qing batik bowl whilst delighting your eyes with a lotus Celadon dish filled with water and floating flowers. Tantalise your tastebuds with ayam cendawan sisik richly flavoured with wild fern shoots and ground spices served on a Ming medallion with springtime motifs. Guests will also enjoy our aromatic “botok-botok” fish and savour an age-old favourite ubi kayu dessert, again on Ming and Qing pottery.


This special and unusual dinner experience is by reservation only at Enak Restaurant from 29 October – 14 November, 2010. For RM250 nett per person, guests will enjoy a 5-course dinner from old Johore recipes, along with a door gift. Genuine blue-and-white Ming and Qing antique porcelain will be used in the table setting and dinner service.


For antique enthusiasts, Enak Restaurant will also be hosting an Exhibition & Sale of the abovementioned antique ceramics. 385-year-old Ming kendis, gourd bottles, kraak ware, covered boxes, blue-and-white bowls with landscape motif, 550-year-old Celadon dishes and ringhandled bottles, 190-year-old Qing flower dishes, bowls, Yixing teapots and earthernware will grace the restaurant.
Book your place today.. Call 6012 203 9126

Find out more... details on my olders posts.

From the Desaru Shipwreck c1830


Blue-and-white flower spoons

From the Wanli Shipwreck c1625


Kraak plate in spring time motif

From the Desaru Shipwreck c1830


Blue-and-white flower bowls

Appetiser

Percik & kerabu
The traditional ayam percik paired with kerabu daging and selincah ... both served with Enak KL's signature touch

Soup course

Sup lautan masam manis
A hearty saefood soup with clams, prawns and fish, and a dash of freshly squeezed lime juice

From the Desaru Shipwreck c1830


Blue-and-white flower dish

Main Course

Gulai ayam cendawan sisik
Chicken grilled with a richly flavoured gravy redolent with ground spices served with wild forest mushrooms sauteed with wild fern shoots and garlic


From the Wanli Shipwreck c1625


Kraak plate


Second main course

Botok botok
A recipefrom generations back... fish wrapped in aromatic ground spices and 9 different herbal leaves including papaya, laksa leaf and cassava shoots

From the Desaru Shipwreck c1830


Blue-and-white flower spoon

From the Wanli Shipwreck c1625


Peony Kraak Dish

From the Royal Nanhai Shipwreck c1460


Celadon dish
Dessert


Ubi kayu kelapa muda
A recipe dating back generations... tapioca with a young coconut filling complimented by a condiment of anchovies


Treasures from the Deep


Imagine a lazy Sunday afternoon many eras ago. The air is warm, heavy with the aroma of sauteing shrimps and anchovies. The children are waiting impatiently for their Sunday favourite... steamed tapioca with the savoury sauteed shrimps and anchovies...