There is something about food that binds us as Malaysians. It is not just about what we eat, but the stories, memories and conversations that unfold around it.
Every region has its signature dish, every family its own recipe passed down, and every hotel or restaurant its way of interpreting tradition.
‘Taste of Impiana’ is a celebration of precisely that: timeless flavours crafted with care, brought together by Magma Hospitality Management across Impiana KLCC Hotel, Impiana Hotel Ipoh and Impiana Hotel Senai.
Unveiled at Cedar Restaurant in Impiana KLCC, 11 dishes were carefully chosen signature dishes that pay tribute to the nation’s rich culinary identity.
The Impiana brand takes its name from the Malay word Impian, meaning “dream.” That dream, according to Magma Hospitality, is about sharing authentic Malaysian hospitality with the world; a blend of heartfelt service, storytelling and most importantly, food that lingers in memory.
Each hotel under the group now carries this culinary narrative forward in their restaurants: Tonka Bean Cafe and Deli (Impiana KLCC), The Coffee House (Impiana Ipoh) and The Tiffin Restaurant (Impiana Senai).
From Kuala Lumpur’s bold Brangus Oxtail Soup to Ipoh’s Asam Pedas Daging Tetel and Senai’s flavourful Lamb Masala, ‘Taste of Impiana’ is designed as a curated showcase that unites local traditions under one umbrella.
A Preview of the 11 Signature Dishes
The menu is a mix of soups, mains and dessert, spanning three cities:
Kuala Lumpur
- Brangus Oxtail Soup
- Mee Goreng Mamak
- Sang Har Noodle
Ipoh
- Asam Pedas Daging Tetel
- Impiana Nasi Kenduri
- Satay Goreng
- Sup Kambing Berempah
Senai
- Ayam Percik Seri Maharani
- Lamb Masala with Jeera Rice
- Seafood Kam Heong Man Tao Bun
- Kolak Pisang and Ubi Keledek
A Taste Test Journey
At the tasting session, the dishes revealed just how carefully the chefs had crafted balance and flavour. Here is my personal take on all 11:
Brangus Oxtail Soup
This one stood out instantly. The meat was tender, juicy and the soup itself surprisingly light yet flavourful, without any greasiness. It hit every note beautifully, a hearty yet elegant dish.
Sup Kambing Berempah
Also tender and juicy, though a little on the mild side for me compared to the oxtail soup. Still, comforting and aromatic, just not as punchy.
Satay Goreng
My first time trying satay done this way, fried with breadcrumbs. I was worried it might be oily, but it was not at all. The coating was thin, just enough to add crispness. Paired with a rich, slightly spicy kuah kacang that was perfectly blended, this dish was one of the highlights.
Sang Har Noodle
The signature of the day. Served with yee mee and a generous prawn, the sauce was thick and rich. My only critique is that some noodles had not fully softened, possibly because it had cooled slightly by the time I tried it. Still, the prawn was okay.
Mee Goreng Mamak
A good, no-frills mee goreng. It did not reinvent the wheel, but it was hearty, satisfying and came with crunchy prawns that added a nice touch.
Seafood Kam Heong Man Tao Bun
Packed with spices yet balanced so they did not overwhelm, this dish had juicy, fresh mussels and an addictive richness that paired well with the soft bun.
Asam Pedas Daging Tetel
Even though I usually avoid fatty cuts, this won me over. Both the meat and fat were tender, soaked with flavour. The broth was a perfect blend of spicy and sour, without tipping too far in either direction.
Ayam Percik Seri Maharani
Not your average pasar malam ayam percik. This was elevated, rich and slightly sweet. The chicken, like every other meat dish, was incredibly tender and juicy.
Lamb Masala with Jeera Rice
The fragrant jeera rice was delicious even on its own. Paired with lamb masala that was tender, juicy and perfectly spiced without being overpowering, this was one of the standouts of the whole tasting.
Kolak Pisang and Ubi Keledek
Mildly sweet and comforting, this dessert was so good I had two servings. Personally, I would have preferred more banana slices compared to sweet potato, but that is nitpicking. A strong, heartwarming way to end the tasting journey.