{"id":1693,"date":"2019-08-20T13:23:05","date_gmt":"2019-08-20T05:23:05","guid":{"rendered":"http:\/\/hapa.asia\/?p=1693"},"modified":"2020-02-19T15:54:16","modified_gmt":"2020-02-19T07:54:16","slug":"every-malaysians-favourite-dish-at-oakwood","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/every-malaysians-favourite-dish-at-oakwood\/","title":{"rendered":"Every Malaysian\u2019s Favourite Dish at Oakwood"},"content":{"rendered":"\n<p>Head Chef Syaiful Alwi at Oakwood Hotel and\nResidence Kuala Lumpur does not deviate too much from a traditional recipe in\nhis preparation of the local favourite, curry laksa. It is served with creamy\ngravy comprising a flavourful mix of blended curry paste and a splash of coconut\nmilk. Chef Syaiful prepares his laksa with a combination of yellow mee and mee\nhoon. These are topped with cockles and taufoo pok (fried taufoo), shredded\nchicken, beansprouts and prawns. The chef has extensive experience in the hotel\nindustry, having worked 18 years in hotels around Kuala Lumpur. His delicious\ncurry laksa is available the whole day at the hotel\u2019s trEat Restaurant and Bar\nall-day dining outlet. Guests can dine here and enjoy beautiful pool views.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Head Chef Syaiful Alwi at Oakwood Hotel and Residence Kuala Lumpur does not deviate too much from a traditional recipe in his preparation of the local favourite, curry laksa. It&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/every-malaysians-favourite-dish-at-oakwood\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1694,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1693","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bespoke-chefs"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1693"}],"version-history":[{"count":1,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1693\/revisions"}],"predecessor-version":[{"id":6193,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1693\/revisions\/6193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1694"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1693"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}