|Di Atas Sungei, Tanjong Jara Resort|
|Cooking Class on the deck|
|Ingredients for prawn dish|
|Steamed Green Vegetables with Garlic|
Di Atas Sungei, Tanjong Jara Resort, Terangganu Malaysia
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.
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.
|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).
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
YTL Travel Centre
+6 03 2783 1000