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NEWS
SOUP FOR THOUGHT
Saturday January 27, 2007
The Star
Restoran Sup Adabi
Lot 27, Jalan Melati Utama 4
Taman Melati Utama
Setapak
Kuala Lumpur
Tel: 03-41068006
Business Hours: Daily, 8am to midnight
Mention “Adabi” and the first thing that will comes to
mind is an array of spices.
Whether it is curry powder, ready-to-cook spice mixes, or
sup bunjut (soup ingredients packed in thin cloth bags)
- the brand's products are found in many kitchens as they are a
boon to harried cooks who have to prepare home-made dishes in a
jiffy.
But those who prefer to enjoy the dishes in a restaurant
can now do so at Restoran Sup Adabi
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Traditional Indonesian recipe:
Although
Sup Ekor Nusantara looks clear and thin, it is
flavourful. The oxtail is cooked for two hours to ensure
the tenderness of the meat. |
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Location in Taman Melati Utama in Setapak, the
newly-opened restaurant offers a variety of dishes, but, as the
name suggests, it is better known for its soups.
"We are trying out the range of soups
first because we feel there is a market for it.
"Not many restaurant
in the city specialise in soup," said Adabi Franchise Sdn Bhd
sales and marketing executive Sazali mohd Yusoff.
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The menu offers 13 varieties of soup,
each with its own identity and appeal to attract
customers to come back for more.
The list offers much more than the usual chicken and
beef soup.
The beef and soup come in two versions - a
clear, thin broth called Warisan and the thicker sup
pekat, which has additional spices for extra kick.
"The
sup pekat also comes with vegetables like carrot
and onion, and hearty meal on its own," said Sazali.
Customer can choose to have mutton, chicken, beef or
bones in their Warisan and sup pekat.
Other varieties available are sup ayam kampung (free-range chicken,
oxtail and "gear-box" (cow's knee)
soup.
"The oxtail soup uses an Indonesia recipe.
Fish soup, which is rarely available elsewhere, comes in
two options at the outlet |
Informative decor: The restaurant can accommodate up to 120 people.
Posters with information on spices and Adabi's history decorate the wall.
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There is sup ikan merah (red snapper) for those who
prefer a lighter and less oily soup and sup ikan haruan
(snake head fish), which is believed to promote the healing of
wounds.
“Diners usually have fish soup during the day and the oxtail
or some other, thicker soup at night,” said Sazali.
The restaurant's senior chef, Mohamad Zainun, said the soup
recipes were their own, though some used the brand's
ready-to-cook soup spices available in the market.
“Those who prefer to cook the soups at home can try our
ready-to-cook packages or sup bunjut,” said Mohamad.
"We have, however, adapter some of them to come up with
our own special recipe.
Every order of soup comes with steamed rice, kangkung belacan,
omelette, sambal belacan and spicy soy sauce dip.
Other offerings at the outlet include an array of
hawker-type dishes like fried rice and noodles as well as
kampung-style dishes like masak lemak, daging
salai, curry and even ikan bakar.
A variety of local kuih, cucur, rojak,
bubur and pengat is available in the evening.
The restaurant, which can seat about 120, sports interesting
interior decoration.
Posters with information on spices and the company's
(Adabi's) history decorate the wall so diners leave not
only with a full stomach but also knowledgeable about
spices. |
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Man at he helm: Chef Mohamad Zainun with
some of the soup offered at the outlet. |
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