As colorful as Ais Kacang, Jom Jom Malay feels nothing short of breathtakingly energizing. With pinewood interiors, happy depictions and artifacts from Bali on the wall, puppets, a distinctive Malaysian rickshaw and the lush verdant enveloping the snug space, this Malaysian restaurant is ready to capture your hearts and soul, quite literally! Situated in the heart of the capital city, at the erstwhile south campus-stomping ground and smartened up-present day gourmet hub, Ansal Plaza, it is already enticing people to taste the authentic flavors of the Malaysian cuisine.
Asian cuisine has never failed to leave a lasting impression on the epicures across the globe and Delhi doesn’t fit the exclusion. With the increase of the growing appetite for the cuisine from Thailand, Japan, Korea, Singapore and the yearn for the Oriental restaurants, Jom Jom Malay, Delhi’s first Malaysian restaurant, hopes to only replicate what its name denotes – Let’s try this Malay or Jom Jom Malay.
We were welcomed by the warm and cordial Director of the restaurant, Anhad Sethi. After spending over five years working in kitchens across Vietnam, he has now recreated a refined version of Malaysian street fare.
So, to begin with, in traditional Malay style, we were given the paraphernalia on our tables to make our own chili – left to us to settle on how strong or mild would we like it to be depending upon our power to take in and mood for the evening. Well, as mundane tales have it – my friend and I had two different versions ready, one swelteringly spicy for him and one tolerably fiery for me.
The first on the table were the satays (grilled chicken/mutton/fish with sprinkled nuts and peanut sauce) – beautifully seasoned with rich Malaysian herbs and flavours, succulent and zesty!
The Murtabak were understated classics – not something avid spice lovers would like – they might find it bland and insipid but I loved it owing to my love for things modestly linear. The minced meat perfectly combined with the garlic and spices came through lusciously in each bite.
The Main course had the Mee Goreng (noodles with seasoning) and Nasi Lemak (rice cooked with coconut and pandan leaves, served with boiled egg and fried chicken). The noodles were delicious and despite the fact that Malaysian cuisine is culpable for liberal use of oil, Jom Jom, under Chef Honey Mishra and his team, doesn’t make any dish look overtly greasy or unhealthy. Jom Jom Malay brings you big bang flavours that are true to their origin with pastes being made from scratch in the kitchen and is big on use of ingredients like galangal, lemongrass and kafir, along with coriander, fenugreek and chilli.
You’d not be disappointed with the Malaysian hospitality and culinary experience at this really lively place.
Casa:Ansal Plaza, August Kranti Marg, Hudco Place, Andrews Ganj Extension, Andrews Ganj, New Delhi, Delhi 110049
Meal for two-Rs 1800 (inclusive of taxes)