Eating Out

Published: Friday July 4, 2014 MYT 12:00:00 AM
Updated: Friday July 4, 2014 MYT 10:46:12 AM

Flavours of Malaysia at Kembali Kitchen

A Penang dish, the Daging Gulai Kawah served at Kembali Kitchen uses beef ribs. - Photos MUHAMAD SHAHRIL/The Star

A Penang dish, the Daging Gulai Kawah served at Kembali Kitchen uses beef ribs. - Photos MUHAMAD SHAHRIL/The Star

Five menus rotated daily feature food from various states.

Best Western Premier Dua Sentral’s Kembali Kitchen is offering a smorgasbord of 150 traditional Malay as well as Indian, Chinese and international cuisine to mark Ramadan.

Berbuka Puasa Buffet 2014 boasts five menus rotated daily featuring food from various states.

A few signature dishes to look out for are the Daging Rendang Tok, a dish from Perak that is reminiscent of home-cooking, said Kembali Kitchen sous chef Mohd Bahar Abdullah.

“It has a long cooking process of about two-and-a-half hours on low flame to make the beef tender with traditional homemade spices,” he said.

The appetising spicy casserole dish which is cooked at a stall, is infused with coriander, cumin and fennel which are first lightly stir fried to bring out their aromatic fragrance, giving the rendang dish its signature fibrous texture.

Nasi Minyak Bergajus, cooked with cashew nuts, one of the dishes served at Best Western Premier Dua Sentral's Berbuka Puasa Buffet 2014 in Kembali Kitchen.
Nasi Minyak Bergajus, cooked with cashew nuts, is one of the dishes served at Best Western Premier Dua Sentral's Berbuka Puasa Buffet 2014 in Kembali Kitchen.

Another tantalising dish is the Daging Gulai Kawah which is a lighter brown but has a richer, heavier sauce.

A Penang dish, the Daging Gulai Kawah uses beef ribs as it is less fatty but provides a fuller savoury taste, and is cooked with curry paste, spices and left to simmer with desiccated coconut that thickens the sauce, said Mohd Bahar.

The Malaccan dish, Ikan Assam Pedas, uses soft boneless red snapper fish. The hint of sourness from the tamarind pleases the palate.

“We wanted to include some of our customers’ favourite dishes, the ones they keep coming back for, and a few from the different states so that they can taste a diversity of flavours,” said Mohd Bahar.

The flavours from these sauces are complemented and enhanced with the rich but neutral taste of the Nasi Minyak Bergajus.

Appetisers to whet the appetite include a range of soups and kerabu from the traditional Kerabu Pucuk Paku and Kacang Botol to the unique Kerabu Nangka Muda.

Strawberry Fruit Tartlets and an assortment of desserts at Best Western Premier Dua Sentral's Berbuka Puasa Buffet 2014 in Kembali Kitchen.
Strawberry Fruit Tartlets are part of the assortment of desserts.

In addition to these signature dishes, the buffet also has several other stations for noodles and laksa from different states as well as a carving Roasted Whole Lamb station.

There is also a station dedicated to chapati made on the spot by North Indian chef Sadaquat Khan with Channa Masala, Lamb Keema and other delights.

A satay stall serves chicken and beef satay while dessert features an assortment of cakes, tarts and Malay kuih as well as an ice kacang stall.

The buka puasa menu is available daily from 7pm to 10.30pm until July 25.

Prices are RM98++ per adult, RM58++ per senior citizen and RM39++ per child 120cm and below. After 9pm, the menu is priced at RM58++ per adult and RM28++ per child 120cm and below.

KEMBALI KITCHEN, Best Western Premier Dua Sentral, 8 Jalan Tun Sambanthan 1, Brickfields, Kuala Lumpur. (Tel: 03-2272 8888 ext. 8937/8781 / fb2sentral@bestwestern.com.my). Business hours: 6am to 11pm daily. Halal.

This is the writer’s personal observation and not an endorsement by StarMetro.

Tags / Keywords: Lifestyle, ramadan, buffet, food, best western premier

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