Ayam Bambangan

Ayam Bambangan

Le Meridien Kota Kinabalu’s Circle restaurant brings you the Taste of Discovery,an a la carte menu featuring traditional Kadazandusun cuisine, ranging from appetisers to mains. 

Hinava

Whet your appetite with one of the most well-known traditional dishes in Sabah, Hinava. Marinated tenggiri or mackerel fish with lime, ginger, and chili, the Traditional Hinava Appetiser is one of the must-tries on the menu. Slow braised mackerel in taco baco sour gravy, the Pinasakan Sada in Wild Borneo Herbs is served with lime chili, hill rice and discovery condiments such as bambangan and tuhau. Originating from the interior parts of Sabah, namely Tambunan, Keningau and Ranau, Tuhau is consists of wild ginger that is finely diced, mixed with diced chili and scallion, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything but some agree it’s an acquired taste!

Pinasakan Sada

 The only chicken dish on the menu is their baked spring chicken, Ayam Bambangan. The chicken is marinated in bambangan, lemongrass gravy, served with steamed hill rice and stir fried wild fern shoot. Bambangan is a type of wild mango that comes with a distinctive and citrusy smell. It is normally harvested raw to be pickled using salt mixed with grated bambangan seed and slices of chilli. Why not opt to sample a bit of everything by ordering a mix of traditional Hinava, Tiger Prawn in Banana Leaf and Ayam Bambanganserved with steamed hill rice and an array of Discovery condiments?

There's always room for dessert. Indulge in a serving of sago pearls drenched in a combination of sweet gula melaka (palm sugar) and fragrant santan (coconut milk), served with a scoop of Haagen Dazs vanilla ice cream - a dessert known as the Sago Discovery.

The restaurant also offers an array of Western, Asian and Italian dishes.

SOURCE: CLICK HERE

Le Meridien Kota Kinabalu’s Circle restaurant brings you the Taste of Discovery,an a la carte menu featuring traditional Kadazandusun cuisine, ranging from appetisers to mains. 

Whet your appetite with one of the most well-known traditional dishes in Sabah, Hinava. Marinated tenggiri or mackerel fish with lime, ginger, and chili, the Traditional Hinava Appetiser is one of the must-tries on the menu. Slow braised mackerel in taco baco sour gravy, the Pinasakan Sada in Wild Borneo Herbs is served with lime chili, hill rice and discovery condiments such as bambangan and tuhau. Originating from the interior parts of Sabah, namely Tambunan, Keningau and Ranau, Tuhau is consists of wild ginger that is finely diced, mixed with diced chili and scallion, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything but some agree it’s an acquired taste!

The only chicken dish on the menu is their baked spring chicken, Ayam Bambangan. The chicken is marinated in bambangan, lemongrass gravy, served with steamed hill rice and stir fried wild fern shoot. Bambangan is a type of wild mango that comes with a distinctive and citrusy smell. It is normally harvested raw to be pickled using salt mixed with grated bambangan seed and slices of chilli. Why not opt to sample a bit of everything by ordering a mix of traditional Hinava, Tiger Prawn in Banana Leaf and Ayam Bambanganserved with steamed hill rice and an array of Discovery condiments?

There's always room for dessert. Indulge in a serving of sago pearls drenched in a combination of sweet gula melaka (palm sugar) and fragrant santan (coconut milk), served with a scoop of Haagen Dazs vanilla ice cream - a dessert known as the Sago Discovery.

The restaurant also offers an array of Western, Asian and Italian dishes.

- See more at: http://www.sabahtourism.com/eateries/taste-discovery-circle-restaurant-le-meridien#sthash.cQUXHItZ.dpuf

Le Meridien Kota Kinabalu’s Circle restaurant brings you the Taste of Discovery,an a la carte menu featuring traditional Kadazandusun cuisine, ranging from appetisers to mains. 

Whet your appetite with one of the most well-known traditional dishes in Sabah, Hinava. Marinated tenggiri or mackerel fish with lime, ginger, and chili, the Traditional Hinava Appetiser is one of the must-tries on the menu. Slow braised mackerel in taco baco sour gravy, the Pinasakan Sada in Wild Borneo Herbs is served with lime chili, hill rice and discovery condiments such as bambangan and tuhau. Originating from the interior parts of Sabah, namely Tambunan, Keningau and Ranau, Tuhau is consists of wild ginger that is finely diced, mixed with diced chili and scallion, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything but some agree it’s an acquired taste!

The only chicken dish on the menu is their baked spring chicken, Ayam Bambangan. The chicken is marinated in bambangan, lemongrass gravy, served with steamed hill rice and stir fried wild fern shoot. Bambangan is a type of wild mango that comes with a distinctive and citrusy smell. It is normally harvested raw to be pickled using salt mixed with grated bambangan seed and slices of chilli. Why not opt to sample a bit of everything by ordering a mix of traditional Hinava, Tiger Prawn in Banana Leaf and Ayam Bambanganserved with steamed hill rice and an array of Discovery condiments?

There's always room for dessert. Indulge in a serving of sago pearls drenched in a combination of sweet gula melaka (palm sugar) and fragrant santan (coconut milk), served with a scoop of Haagen Dazs vanilla ice cream - a dessert known as the Sago Discovery.

The restaurant also offers an array of Western, Asian and Italian dishes.

- See more at: http://www.sabahtourism.com/eateries/taste-discovery-circle-restaurant-le-meridien#sthash.cQUXHItZ.dpuf