The Golden Peacock - Journey Through God's Own Country

Eat Your Way to God’s Own Country

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The Kerala state, located in south-western India, is nicknamed "God's Own Country" because of its picturesque landscape. In celebrating Vishu, Kerala's traditional New Year's Day, on April 15 this year, the Michelin-starred Golden Peacock at the Venetian Macao will offer its patrons the opportunity to levitate to God's Own Country between April 10 and 20, by enjoying a limited offer dinner-only set menu created by the restaurant's head chef and Kerala-native Justin Paul.

Determined to bring the original taste of Kerala to Macau, Chef Paul explains that all the vegetables and fruits are directly shipped from his home state in order to ensure the authenticity of the dishes. The chef told CLOSER that nobody in Macau and Hong Kong does this menu. He also believes that there are a lot of similarities between Portuguese cuisine in Macau and Indian cuisine and says that the special menu, which contains plenty of seafood, will certainly appeal to local customers.

The starter of the five-course menu is Kozhi Adda, Chara Kada Pettyappam, Chemmeen Kozhukkatta (with French chicken breast, shredded quail, prawn, rice flour, curry leaf, pumpkin, tapioca pearl, charred herb and coconut foam). The chicken breast is sealed in a deep-fried dumpling; the quail is wrapped in a rice pancake before being steamed; and the prawn is stuffed in a small ball that is cooked in an oven. All three of them are served in different shapes and will give you a rush of curry flavour the moment you bite into them.

The second dish is Thakkali Malliella Rasam (with organic black pepper corn, tomato, cilantro, asafoetida, tamarind pulp).  This is a clear tomato soup that is healthy because there is no cream and has only some spices in it. The soup is spicy, but the spicy taste fades away after eating the vegetable side dish, while the strong taste of tomato lingers deliciously in your mouth.

The third dish is Appam with Lamb Stew (with Appam (hopper), Australian lamb chop, coconut milk, star anise, cinnamon). The white sauce has the flavour of both lamb and coconut. The lamb chop is served with a rice pancake. Chef Paul explains that they do not add any baking powder to the pancake and only put an ingredient called toddy into it and let it ferment naturally. They also use a wog to cook it without adding oil or water so that the pancake can come out crunchy outside and soft inside. Chef Paul can also use other types of meat such as chicken to cook the dish.

The main course is Meen Pollichathu, Kerala Konchu, Kariveppila Koonthal (with cod fillet, shallots, curry leaf, pearl onion chutney, organic virgin coconut oil, chayote, coconut apple, tapioca). The sauce is made with green mango and coconut juice, which makes it sweet and full of flavour.

Finally, for dessert, Organic Carrot & Eendappazham, Pazham Jelly, Palada & Jackfruit Payasam (with carrot & Arabian date rich cake, organic volcanic pilinuts macaron, golden banana ravioli, young coconut ice cream, rice flakes). This intriguing dish contains a carrot cake and a warm soup that is similar to the Chinese red bean soup. The soup is made with rice flakes and jackfruit, giving the trip to the wonderland a perfect ending.

The Journey Through God's Own Country set menu has both non-vegetarian and vegetarian versions, both costing MOP388 plus 10 percent per person. Guests ordering the set menu also get to enjoy the one-of-a-kind 101 Pickles Station, where they are free to pick their favourites from a total of 101 pickles and preserves. All are homemade, requiring at least one-month’s preparation, and are available in both vegetarian and non-vegetarian types, providing a wide range of options for all tastes. The 101 Pickles Station is the largest ever pickle station in Macau and Hong Kong, and is a first for the two cities.

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