A Taste of Malaysia comes to New World Saigon Hotel

The Petronas Towers, gorgeous beaches and Michelle Yeoh.

If this were a Jeopardy clue, the answer would certainly be, “What is Malaysia famous for?”

But a much more delicious clue could equally be “nasi lemak, biryani chicken and beef satay”.

Gado Gado with homemade Peanut Sauce

Once again, New World Saigon Hotel is partnering with Tourism Malaysia Ho Chi Minh City to bring a taste of Malaysia and cultural experience to the heart of Ho Chi Minh City. Chef Saad of the Seri Pacific Hotel (Kuala Lumpur) is putting his culinary Midas touch to a host of Malaysian delicacies at New World Saigon Hotel from 11 to 22 September 2013.

All of the hotel’s restaurants will feature Malaysian standouts.

Mutton curry with tumeric pancakes

Visit Parkview and enjoy specialties like Nasi Lemak, Chicken Masak Merah, Mutton Curry, Melaka Chicken Rice Ball and more.

Dynasty, normally known for its excellent dim sum and Peking duck will feature Malaysian specialties such as Sui Kow Dumplings, Steamed Spicy Chicken and Prawn Dumplings with Soya Sauce, Red Bean Malaysian Dumplings. The Lounge will have sizzling skewers of Chicken Satay with Peanut Sauce, crunchy Cucur Udang and sweets like the  traditional Malaysian Tapioca Cake at The Lounge.

Chao Tom

As a bonus, traditional dance performances will take place live at Parkview daily at lunch and dinner by dance troupe Wandie Art Productions, showcased by Tourism Malaysia Ho Chi Minh City.

Best of all, visit New World Saigon Hotel and enjoy lunch or dinner to be in with a chance of winning two return tickets from Ho Chi Minh City to Kuala Lumpur, courtesy of Malaysian Airlines.

If tasting Chef Saad’s famous chicken satay leaves you hungering for more, scroll down for his recipe to make at home.


Parkview Restaurant: Served daily from 11:45 a.m. to 2:30 p.m., lunch will be priced at VND500,000, and from 6 to 10 p.m. dinner will be priced at VND820,000, including free flowing Teh Tarik milk tea and Bandung rose milk drink.  On Sundays, join us for a Malaysian Brunch Buffet for VND910,000 including unlimited wine, beer and soft drinks, or VND1,200,000 with additional free flow champagne.

For further information, contact New World Saigon Hotel at +84 8 3822 8888 or email saigon@newworldhotels.com.

Chicken Satay Recipe


4 Chicken legs and thighs

1 tsp Coriander powder
2 stalks lemongrass, (white parts only)
6 Peeled shallots
2 Cloves garlic (peeled)
4 tbsp Cooking oil
1 tsp Chilli powder
1 tsp Turmeric powder (kunyit)
Chopped galangal
Bamboo skewers (soaked in water for 2 hours to avoid burning)

Cooking method:

Slice the chicken into small cubes.

  1. Grind the spice paste in a food processor. Add in a little water if needed.
  2. Marinate the chicken pieces with the spice paste for 10 to12 hours. Thread the meat onto the bamboo skewers and grill for 2 to 3 minutes on each side. Serve hot with the fresh cucumber and onions.

Malaysian Satay Peanut Sauce Recipe


1 and ½ cup Unsalted dry roasted peanuts
1 cup Water
1 and ½ tbsp Sugar
1/8 tsp Salt
¼ cup Oil
¼ cup Tamarind

1 inch galangal
½ cup Coconut milk                                                                            

1 Pandan leaf

Spice Paste

6 to 8 Dried Seeded Red Chilies
3 Cloves of garlic
3 Shallots
2 Lemongrass

1 tsp Shrimp paste

Cooking method:

  1. Crush the peanuts coarsely with a mortar and pestle
  2. Chop the spice paste ingredients and blend until fine. Heat the oil and fry the spice paste until its smells spicy.
  3. Add the peanuts, tamarind juice, water, sugar and stir thoroughly.
  4. Simmer on a low heat and continue to stir for three minutes until the peanut sauce turns smooth. Serve at room temperature with the satay

Malaysia definitely has a lot more to offer other than just food, especially in terms of lifestyle, check out Adam’s life in Malaysia as an expat.


Cucur Udang

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