Experience the Essence of Penang’s Nasi Kandar at Ginger’s All-You-Can-Eat-Buffet Dinner in PARKROYAL on Beach Road

PARKROYAL on Beach Road prepares for a season of unity with an exclusive partnership featuring Nasi Kandar Jamal Mohamed all the way from Penang, Malaysia, for an unforgettable iftar experience. Ginger, the all-day dining venue is thrilled to showcase ‘Flavours of Curry & Tradition: A Nasi Kandar Affair,’ showcasing the popular northern Malaysian cuisine from Penang. This culinary celebration will take place from March 11 to April 9, exclusively during the dinner buffet hours.

Origin of Penang’s famed Nasi Kandar

Nasi kandar is said to have derived its name from the way it was served back in the days, from baskets balanced on poles hefted (bergandar) onto the shoulder of its street seller. Rice and curries are dished from these roaming peddlers, served by the road, on the go, and enjoyed by people from all walks of the working class. Its rice gets its distinct flavours from being steamed in wood and the curries are heavy rich, thick, and aromatic, often cooked to the recipes of Tamil Muslim families. Mutton, squid, chicken, quail, tongue, beef or oxtail and vegetables are cooked in curry sauces, which range from butter-rich, pale, and creamy, to original dark gravy with a hint of aniseed. By the mid-20th century, the traditional approach of transporting the rice and dishes on the shoulder began to wane off, as many sellers moved towards selling nasi kandar in stalls and alleyways. In the 1970s more vendors invested in the restaurant industry, further departing from the mobile eatery origins of nasi kandar.

An original name in nasi kandar, Nasi Kandar Jamal Mohamed has been serving up its robust curries ladled in generous portions and potency onto plates of meats, seafood, and more, since 1988. Beginning as a small pushcart along Jalan Kampung Benggali in Butterworth, mainland Penang, its location under a giant Ketapang tree quickly won it the nickname of ‘Nasi Kandar Pokok Ketapang’ as a local reference. It opened its second outlet on the island spurred by popular demand, where its fame skyrocketed and quickly fueled the subsequent three others in Kuala Lumpur. Today a full-fledged chain operating 24 hours across the country, its renown has made many ardent fans and long queues.

Flavours of Curry & Tradition: A Nasi Kandar Affair

Weaved into Ginger’s existing all-you-can-eat dinner spread will be exclusive mamak dishes rarely found outside of Penang mamak shops. Novices will enjoy authenticity in the addictive flavours while loyalists will be brought back to their roots with multiple servings of their favourite nasi kandar with kari banjir (flooded curry).

Begin with options of Nasi Minyak, steamed ghee rice; Nasi Biryani, spiced basmati rice; or Blue Pea Flower Coconut Rice that will best accompany the medley of curries available. Chicken comes in options of Ayam Goreng Bawang fried chicken with onions, a marque signature dish since its opening, or Ayam Masak Madu chicken cooked in sweet, caramelized honey. Eat your greens with the Kubis sauteed shredded cabbage with mustard seeds as well as Bendi poached lady fingers that will effectively soak up the best flavours of your curry of choice.

L: Ayam Masak Madu (chicken cooked in honey sauce)
R: Daging Masak Kicap (beef brisket cooked in dark soy sauce)

Bring on the meats like Daging Masak Kicap, another house signature dish of beef brisket cooked with dark soy sauce for hours, resulting in fall-off-the-bone tenderness. It is accompanied by Perut Kambing* lamb tripe curry or Kambing Shank lamb shank curry offered on rotation offering off-cut parts simmered to incomparable flavour in a rich, spiced kuah gravy.

Seafood is equally tempting with Kari Ikan, a staple fish curry exploding with flavours. If you love prawns, miss not the Sambal Udang, a fiery dish of river prawns cooked in thick sambal sauce that permeates the shell and richly lends to the sweetness of the prawns. The Sotong Bawang is also delectable to the last bite with large juicy whole squid cooked with onions. Bring things up a notch with premium orders offered on rotation, such as Sambal Ketam* whole crab cooked with fragrant sambal and Mamak Style Baby Lobster^ poaching whole baby lobsters to incomparable savouriness.

The Perfect Match with Ginger’s Buffet Spread

Taste the above as the perfect additions to Ginger’s dinner buffet that features a myriad of cuisine from diverse ethnicities and food cultures in Singapore, cooked up from a fully-certified halal kitchen.

Starters tempt with a build-your-own salad bar and other local renditions of salads such as Singapore Rojak DIY, Nonya Achar, Smoked Duck Breast with Mixed Beans, and Mango salads.  Move on to the sushi that has the full works of Tamago Egg, assorted Maki, and fresh sashimi of salmon, tuna, and octopus. Dig in to carefully steamed dim sum before you proceed to the roast carvery section where slow-roasted wagyu beef and lamb chop^ alongside chicken and lamb satays are available for the meat lovers. Western delights such as Spanish style beef brisket and tripe stew, roasted root vegetables, En Papillote barramundi and baked cheesy boston lobster^  are available as well. Sweet temptations end your dinner with assorted Nonya kuehs, desserts, a mix of soft-serve ice creams as well as a medley of fresh fruits.

Check out the Full menu here. *Only available from Mon to Thu and ^Only available on Fri, Sat & Sun

Ginger’s ‘Flavours of Curry & Tradition: A Nasi Kandar Affair’ is priced at $75++ per adult and $37.50++ per child from Monday to Thursday; $85++ per adult and $42.50++ per child from Friday to Sunday, public holidays, and eve of public.

Exclusive March Promotions at Ginger

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