As The Langham, Hong Kong introduces a menu of Malaysian and Singaporean hawker delights, the hotel's new executive sous chef Ng Tzer Tzun discusses his favourite flavours from his hometown of Kedah
Diners can now enjoy an enhanced taste of Malaysian and Singapore hawker delights courtesy of the new executive sous chef at The Langham, Hong Kong. Hailing from Malaysia and bringing with him seven years of experience garnered working in Singapore and the Philippines, chef Ng Tzer Tzun has introduced a new menu at the hotel’s Palm Court restaurant that is bursting with comforting classics from both Malaysia and Singapore.
Highlights include his wagyu beef rendang with nasi lemak, which he says delivers a “more tender and quality taste” courtesy of the carefully selected wagyu beef, while his lobster laksa is an elevated version of the classic noodle dish featuring rice vermicelli, prawns, tofu puffs, bean sprouts, fish cake and hardboiled egg alongside meaty Boston lobster in a spicy coconut milk broth. He also spotlights his seasonal fruit rojak starter made from cucumber, sweet turnip, pineapple, fried bean curd and green mango tossed with a specially made chilli paste.
These are just some of the dishes that encapsulate familiar flavours for Ng, who is originally from Kedah in northwestern Malaysia, which not only shares a border with Thailand but also boasts an extensive coastline. It was early 2020 that Ng was last in his hometown, visiting his mother, who was his original inspiration for his culinary journey, and setting up a small bakery in the state. Reminiscing about flavours from Kedah, Ng highlights some of his favourite culinary haunts.
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What food and drinks do you miss the most when you’re away from Malaysia?
The food I miss the most is my mother’s cooking. She is very good at cooking and you can go a month without her repeating the same dishes. My mother inspired me to pursue a professional career in the culinary arts. My favourite dish of hers is vinegar pork leg, which is best enjoyed with rice—I can always eat three whole bowls whenever she prepares this dish.
What is the first dish you eat when you return to Malaysia?
Gan lao mian, a type of dry noodles, is the first dish I eat whenever I return to Kedah in North-West Malaysia. There are different kinds of noodles in Malaysia, however my favourite is specific to Kedah, whereby the noodles are served with shredded chicken, sliced garlic, chilli, and mixed sauces and spices.
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