Christmas is literally around the corner which means one thing – food, oh glorious food. Eat all you want and pile on them pounds. With three Fridays left till Christmas and what a way to celebrate it by sampling Nings’ Christmas menu. Ning Malaysian Restaurant have created a three course banquet, valued at £28.95, with a choice of four from each course.
I was given the opportunity to review Nings Christmas menu that will be on offer this December. This year, Chef Norman Musa has made a full feast that showcases the kinds of Malaysian cooking taking care of business however with a bubbly turn.
Away from the hustle and bustle of Northern Quarter lies Ning Malaysian restaurant next to Frog and Bucket comedy club. The striking pink setting against the black backdrop made the place look very elegant. You’d have never thought you’ve stepped into a restaurant in Northern Quarter.
Upon entry, we were welcomed with Prosecco (OJ for me as i was driving) and given the Christmas menu to browse over. The staff was very attentive and kept our drinks flowing. Norman Musa the head chef at Ning and creator of the menu came to greet us, and what a delightful handsome young chap he was.
For starters we sampled Malaysian Venison spring rolls, this had white radish, carrots and venison, wrapped with tofu sheet. Chicken Satay skewers with peanut sauce and the colourful ‘Yee Sang’ seafood salad which was nicely presented.
Onto the mains, we attempted the King Prawn Pineapple Rendang. It was infused with rich Malayasian herbs, giving it a rich flavour. The Cumin and Coriander Chicken was flawless, so to say. Chicken was juicy, again rich with flavour. If you don’t like coriander then this dish may not be for you as it is quite intense. Next up was the Braised Beef, stewed with star anise, cinnamon, nutmeg and other herbs. To wrap things up, my favourite was the Seared Seabass, infused with turmeric, ginger and lemongrass sauce on a bed of kaffir lime. All main courses are served with Jasmine rice.
For dessert, you can pick a warm Christmas Pudding with brandy, Molten Chocolate, Fresh Fruits with Rose Jelly or Tai Tai with Mango and Coconut Jam (Malaysian Kaya Jam). If you fancy something different i’d recommend the Tai Tai. It’s sweet yet savoury, it was weird, but a good weird. Nevertheless i enjoyed it. I think dessert was everyone’s favourite, hence the lack of photos!
Alternatively there is a vegetarian Christmas menu available. Both menus can here found here: http://www.ningcatering.com/christmas.php#img1
Malaysian Restaurant & Cookery School,
The Burton Building,
92-94 Oldham Street,