A Taste of East Coast Heritage: ENAK’s Kelantanese Feast at Pak Awee by Sujata Lulla
A turnout of 24 Enak! members gathered at Pak Awee in TTDI . members were treated to an authentic, comforting Kelantanese cuisine lunch with a cozy, welcoming ambiance.
The restaurant has a rich legacy of traditional recipes backing it. From a home kitchen to a restaurant in TTDI. It’s a family owned establishment , the restaurant serves recipes passed down through generations. Restaurant manager Michelle Chiam and her team set a welcoming tone, providing exceptional hospitality and insightful explanations for every dish served.
The meal, priced at RM40 per person inclusive of taxes, began with a serving of refreshing warm lemon ginger tea and three starters. Hosts Rosemary and Corrine’s attention to detail and thought spent while planning the event and lunch was evident.
Keropok Lekor served with a dipping sauce , Khiam Kuih a beautiful and delicate wobbly steamed caked served with a mixture of prawns on top and Fried Popiah which was served with vibrant chilly dipping sauce
There was a choice of mains from which we each chose one
Khao Jam (or Khao Yam) – This is the restaurants signature dish , a colourful rice dish made with shredded fish, fresh herbs, vegetables and fragrant toasted coconut, finished with a flavourful budu dressing. Michelle demonstrated how the dish should be mixed and eaten it was a lovely interactive gesture that added to the experience.
Nasi Dagang Ike– steamed rice cooked with coconut milk and served with a rich, complexly spiced fish curry with vegetables. The flavour is morishly addictive and you keep going back for more.
Lakso (Kelantan Laksa) – This lakso Lakso features rice noodles served with a creamy fish broth, coconut milk, and aromatic spices. The dish is garnished with finely sliced herbs, torch ginger flower (bunga kantan), fresh vegetables and a dollop of sambal for extra brightness and heat.
Nasi Lemak with Chicken & Sotong – Rich, fragrant coconut rice paired with grandma’s signature rich, slow-cooked sambal, crispy anchovies, roasted peanuts and boiled egg with chicken and sambal sotong (squid in sambal)
Dessert was a simple classic sweet red bean soup.
Many thanks to Sujata Lulla for the review.
