Thursday, 22 November 2012

Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia

Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Di Atas Sungei, Tanjong Jara Resort
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Seating Area
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
More seating
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Banana Pancakes
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
French Toast
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Cooking Class on the deck
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Chef Ann
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Ingredients for prawn dish
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Roselle Chicken
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Buttermilk Prawns
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Steamed Green Vegetables with Garlic

Di Atas Sungei, Tanjong Jara Resort, Terangganu Malaysia

Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Beef Rendang
Ensconced between giant vine covered trees, the Malay architecture of Di Atas Sungei blends discretely into the natural environment. A dark timber deck dotted with white umbrellas offers a sunny space overlooking the river, while the high ceilings and cooler interior provides respite from the heat. This is where breakfast is served, cooking classes transpire and, a unique dinner experience awaits the adventurous.

The day begins with a semi buffet offering the usual fruit, cereal, breads, noodles and freshly squeezed juices. Your main dish is ordered from a menu of a select few items and the chefs will do their best to cater to your individual preferences such as my order of “egg white omelette with veges, cooked with no oil or butter.” Hubby was content with banana pancakes with syrup and I also enjoyed thick slices of French toast.

Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Mango Salad
In the evenings, Chef Ann and her crew of Menu Masters wander the tables telling of what has been brought fresh at the market that morning. They check in with you how you feel: are you a little or a lot hungry; like spicy or not; want western or Asian; healthy or deep fried; seafood or meat; vegetables? Quite the character, Chef Ann herself is an attraction. Knowing her product, cooking method and customers well, she pleases the palates of the masses with a few quick questions.

For appetizer we began with a tangy mango salad. Loving that we had the option of customizing to our tastes we chose no prawns and just a touch of chili. We’d heard wonderful things about the Buttermilk Prawns and seeing they were one of the items picked up that day from the market we had no hesitation in ordering them. The prawns are quickly deep fried in whipping cream from London (we were told the quality of the cream is very important) then topped with egg yolk that his been whisk fried in hot oil producing hairy like strips and intertwined with curry leaves. This dish is a must order in my books. Roselle (also known as hibiscus), the local flower, had to appear in some dish and Chef Ann recommended the Roselle Chicken. Similar to sweet and sour, you experience a slight lip pursing sourness, saliva producing sweetness and a nose clearing bite as an aftershock. Seasonal vegetables steamed with garlic were our feeble attempt at balancing out our unlean options.

Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Prawns Coconut Milk & Lemon Grass
If you’d like to spend a little more personal time with Chef Ann or discover what goes into some of the local dishes, a Cooking Class is just the right option. Held on the deck of Di Atas Sungei in good weather (or inside in rain) this is exactly the type of lesson I like to take. Basking in the great outdoors, everything is already chopped for you and the cleaning too taken care of. All you have to do is focus on mixing the ingredients together and eating them afterwards. If only cooking at home could be so easy.

Cooking classes are scheduled daily at 1:30pm at a cost of RM150 which includes, the class, refreshments, the meal, a souvenir apron and quality time with Chef Ann. Meals can be ordered a la carte at Di Atas Sungei or come as part of an all inclusive package (highly recommended).
Di Atas Sungei, Tanjong Jara Resort, Terangganu, Malaysia
Cooking Class

Celebrity Chef Ann, excellent service and a unique ‘no menu’ experience make Di Atas Sungei a noteworthy place to dine if on the East Coast.

Reason to visit: a unique ‘no menu’ experience, cooking class with the good humoured celebrity Chef Ann, tranquil natural setting over the creek

Di Atas Sungei
Tanjong Jara Resort
Batu 8 off Jalan Dungun
23000 Dungun
Terangganu, Malaysia

YTL Travel Centre
+6 03 2783 1000

9 comments:

  1. Wow! so delicious foods... I really like the banana pancakes so much. I enjoy reading with you post and the foods are looks so great. How i wish to come there and to try that foods.


    Kind regards
    KIAN

    ReplyDelete
  2. I adore outdoor cooking; it's so fun! Love the ambience, feeling the breeze & enjoying the food sitting outside :)

    ReplyDelete
  3. I love that peaceful environment you can enjoy while having a hearty meal! =)

    ReplyDelete
  4. oh noooooo ... you're doing it again! you're torturing us with such tantalizing photos and descriptions of a paradise that seems so elusively far away from the grind of KL right now. we wanna go to tanjong jara too! :D

    ReplyDelete
  5. The banana pancakes look terrific!

    ReplyDelete
  6. Food looks so good! Will KIV this place...if and when I visit Trengganu. Never been to that part of the country - longing to go over one day.

    ReplyDelete