Malaysian High Tea Experience in Prenzlauer Berg

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The experience in a nutshell

Type of the event

Tea time, Malaysian

Maximum guests

20 guests

Time of the event

4:00 PM (4 hours)

The host speaks

English, German & 1 more

Drinks & Beverages

Guests can bring alcohol, No Alcohol, Coffee, Tea, Water

A word about the experience

The "high tea" has its origins as a meal of the British working class in the 19th century. While the upper class enjoyed the luxury of afternoon tea, workers only had time to eat and drink in the evening. This is how the “High Tea” developed with a focus on hearty dishes. People needed substantial nourishment after a hard day at work, and therefore the food was often hot and filling. By eating late, "high tea“ turned into dinner - reason why many Brits would say „tea“ when they mean „dinner“. This typical form of a British meal also caught on in the colonies, including Malaysia. In the meantime, the British have left, but the “high tea” has stayed. The locals have adapted the tradition and made it suit their palate. The hotels and restaurants have turned it into amazing buffet spreads.

daundaun's "high tea" is made up of various salty and sweet warm and cold Malaysian delicacies, featuring among others the oh-so-popular Malaysian satay (grilled chicken or mushroom on skewers) with spicy peanut sauce (the Malaysian version is very different to the ones you get in most places in Berlin). The repertoire includes the pulut panggang (glutinous rice with chili coconut filling wrapped in banana leaves and grilled), the beef or fried tofu rendang (a thick coconuty sweet spicy goulash-like dish), bugis salad, lodeh (vegetables and dried tofu strips cooked in coconut milk and kurkuma), kurkuma glutinous rice, pressed rice, coconut milk rice and sweets like the lepat pisang (steamed banana coconut palm sugar cakes wrapped in banana leaves) and the kuih koci (black glutinous rice balls filled with palm sugar and coconut served with salted coconut milk cream).

We would love you to get to know some variations and traditions of the Malaysian cuisine. We have more stories to tell about the food during the event.

Why we love this experience

Vegan menu available

Guests are welcome to BYOB

See the menu

MALAYSIAN HIGH TEA BUFFET

Chicken Satay
Coal-grilled chicken on skewers, marinated in aromatic spices, roots and herbs, served with peanut chili sauce, pressed rice and cucumber

Tembosa
Pastry filled curried potatoes, peas, onions and coriander, served with homemade
sweet chili sauce

Pie Tee (Top Hats)
Crispy fried “hats” filled with stir-fried diakon, carrots, beans, tofu, garlic and fermented soya, topped with crushed peanuts (optional), shredded egg omelette (optional) and fresh chili ginger sauce

Pulut Panggang
Fried grated coconut in chili, rolled in glutinous rice, wrapped in banana leaf
and grilled

Kuih Koci
Black and white glutinous rice dough filled with grated coconut cooked with palm sugar on a bed of coconut milk, wrapped in banana leaf and steamed.

Kuih Bakar
Baked pandan-infused (gives flavour and natural green colouring) egg custard cake topped
with sesame.

Cancellation Policy

You will not be eligible for a refund if you cancel your booking.

If you privatize the event, you will not be eligible for a refund.

$38 Price per guest