A Taste of Sarawak, Elevated: Le Méridien Petaling Jaya Presents an Exclusive Culinary Collaboration.
This Merdeka season, Le Méridien Petaling Jaya presents the authentic flavors of Sarawak through an exclusive collaboration that marries tradition with modernity. This culinary partnership involves two award-winning chefs: Chef Ramos Jalang Nyawai, an ambassador of Sarawak’s indigenous culinary traditions; and Le Méridien Petaling Jaya’s Executive Chef Aris Fadilah, a veteran with over 20 years of expertise.
Head to PJ’s Bar & Grill on Level 30, the hotel’s signature rooftop venue with breathtaking views of the city skyline. The limited-time course meal combines Sarawak’s rich flavors with contemporary sophistication. Using premium ingredients sourced directly from Borneo, the chefs have crafted 10 exquisite dishes that honor heritage while appealing to the modern palate.
Petit Plates from the La Vie Menu
During tonight’s media preview, the Petit Plates from the hotel’s La Vie menu serves as the opening course.
The Glazed Meatballs with Cheddar Cheese are defined by the cheese’s sharp and creamy finish, creating a deeply comforting and robust flavor profile.
The satisfying crunch of Panko-Crusted Shrimp gives way to the natural sweetness of the shrimp, while hints of mayo enhance its fresh notes.
The Fried Breaded Mushrooms with Dips deliver an earthy flavor. This vegetarian dish features a crispy crust that gives way to a surprising crunch inside.
The Petit Plates trio is paired with a glass of Chateau d’Esclans Whispering Angel, whose bright acidity and crisp notes cut through any richness. The soothing wine prepares the palate for the more exotic courses to follow.
Amuse Bouche
The Fresh Water Prawn Umai is presented like a delicate sashimi. Zesty lime juice accentuates the prawn’s natural sweetness.
To enhance the taste, a fine mist of tuak (traditional East Malaysian rice wine) is lightly sprayed over the dish just before consumption.
Soup
The Terong Asam Soup with Smoked Ikan Lumek is a comforting yet refined broth. This unique eggplant and local fish combine to create a delicate balance of tangy and smoky notes.
Noodle
Laksa Sarawak features rice noodles in a rich, spicy broth blended with creamy coconut milk. The dish is served with shredded chicken and a plump tiger prawn.
The accompanying belacan delivers an intense spicy kick, making it the perfect condiment for true heat seekers!
Main
The evening’s main course is Chicken Pansuh with Dabai & Bario Fried Rice. Known as “Manuk Pansuh” in Iban (manuk = chicken, pansuh = cooking in bamboo), this dish features chicken cooked in bamboo over an open fire.
A truly authentic Manok Pansuh isn’t complete without daun bungkang and tepus!
🌿 Daun bungkang acts like nature’s MSG, adding savory flavors and a wonderful aroma to the chicken.
🌿 Tepus (known as tuhau in Sabah) kicks the umami up a notch, giving the dish its signature bold, aromatic punch!
Once cooked, the bamboo is split apart and served. The steaming poultry dish releases an irresistible, fragrant aroma that tantalizes the senses.
The Bario Fried Rice is a dish with a unique, slightly rough yet tender texture. The taste is enriched with the tangy flavor of dabai, the celebrated “Sarawak olive”. The rice is topped with fried sliced tepus and accompanied by kerabu midin, two indigenous ingredients that evoke the freshness of Borneo’s rainforest.
Dessert
The dessert is velvety Cream Caramel Gula Apong flavored with the rich flavor of Gula Apong (Sarawak’s attap palm sugar). Served on the side is the fabled Kek Sarawak, the state’s iconic layered cake.
A Taste of Sarawak, Elevated is available only for a limited time: from 31 August 2025 to 16 September 2025. Savor this exquisite gastronomic experience with authentic ingredients sourced directly from Sarawak. Reservations are highly recommended as seats are limited. To secure your spot, book a table through WhatsApp today!
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Directions to Le Méridien Petaling Jaya
