A bounty of wholesome delights

To liven up the atmosphere, there are live cooking stalls serving pasta, barbecued items, yong tau foo and murtabak. — Photos: LOW LAY PHON/The Star

THE secret to creating a buffet line that appeals at first sight simply boils down to one word – experience.

Having grown up watching his mother run her mee jawa stall in Taman Sri Andalas, Klang, plus his 22 years of experience in the hotel line, Element by Westin Kuala Lumpur executive chef Mohd Taib Ridhwan knows just how to tickle diners’ taste buds.