Travel Media Escape @ KEJORA from a foodie perspective – Part One

By Laura Lee

A group photo at Matic Jalan Ampang, Kuala Lumpur before our departure to Desaru, Johor on 26 March 

My three-day trip to the southeast parts of Johor covering its eco-tourism products in Bandar Penawar, Desaru, Tanjung Balau, Tanjung Sedili, Teluk Sengat and Johor Lama turned out to be like most media familiarisation (fam) trips. It was filled with lots of wonderful food experiences throughout the three days.

Upon arrival at our first stop at Teratak Penawar in Bandar Penawar, Kota Tinggi, we were greeted by the local boys playing kompang and ushered to have our lunch at the bottom open section of this elevated traditional Malay house which operates as a farmstay.

The nasi ambeng laid out on the enamel trays were placed on the mengkuang or weaved screwpine leaves floor mats.
Since each tray has four sets of rice, we were eating in groups of three or four with our hands dishes such as chicken, fried bee hoon or rice noodles and serunding, the Malay version of our Chinese meat floss except that theirs is spicier.

Sharing the nasi ambeng with Nurul and her husband Kamarul Mansor from Malaysianews TV, who was busy taking video

While we ate, we were entertained with melodious numbers played by a live band comprising young men and a female member.

Datuk Azlie Halim flanked by tow of the participants from Batam

After our meal, to cuci mulut, we were served sliced oranges and locally grown rock melons.

We could see from atop Teratak Penawar the greenhouses belonging to Taman Fertigasi KEJORA (TFK) where jade and rock melons are grown and harvested. These melons are graded and packed at a store near TFK's entrance.

According to South East Johore Development Authority or KEJORA website, TFK was established in 2012 with agrotourism in mind. It uses the fertigation system whereby water and fertilisers are applied simultaneously via an irrigation system.

This system can produce about 1.5 tonnes of jade melons from 2,280 crops in two months. Alas, there weren’t any jade melons during our visit. Only rock melons with their orange sweet and juicy flesh.

The staff cut some for us to taste. They were juicy and sweet, which encouraged me to get one.

Just because mine had a tiny scar, its price was knocked down from RM7 a kg for top grade to RM5 per kg. I happily paid RM10 for my two kg rock melon.

Since I have covered it the review on my dinner at Els Club on my Facebook during the trip, I will skip it here. If you are wondering what was my verdict, I gave it a thumbs up.  

The next morning when we were back at this golf clubhouse for the Ocean Course for a briefing on the projects undertaken by Desaru Development Holdings Sdn Bhd at Desaru Coast, I looked out for its chef.

Shaiful Lizam, its Chef de Cuisine gave credit to his team as well but revealed that his secret lies in using fresh ingredients and preparing the food three to four hours before our dinner.