Modern picks amid traditional fare

Assorted kerabu, ulam and salads as appetisers.

ALTHOUGH its buffet theme pays a nod to heritage, a hotel in Petaling Jaya is taking on a “traditional with a hint of modern” approach in its Ramadan menu this year.

Traditional favourites such as Gulai Daging and Gulai Patin Tempoyak are must-haves during the fasting month, said Feast sous chef Firdaus Kamaruddin from Sheraton Petaling Jaya Hotel.

“But we are also introducing some modern dishes such as our version of lamb shank for those who want something new.

“We have a generous spread of Malay cuisine with specialities from different Malaysian states as well as dishes from Indonesia, Singapore and Thailand.”

He said more dishes are being included in this year’s Ramadan menu compared to last year in anticipation of a larger crowd who will break fast at the all-day dining restaurant and ballroom.

Firdaus with the Gulai Daging and lamb shank.Firdaus with the Gulai Daging and lamb shank.

Firdaus’ personal recommendations include Sup Merah Temasik Bengkulu and lamb shank, both of which were inspired by dishes served in Singapore.

“Sup Merah Temasik Bengkulu is our interpretation of a dish commonly available in Singapore.

“My version uses a beef-based broth, although the Singaporean recipe usually features lamb.

“Diners can enjoy the soup with their favourite lamb or beef condiments, such as tendon, tripe and oxtail.”

The lamb shank is braised with spices such as cinnamon, cardamom and fennel powder. The reddish hue is from the generous use of tomato and chilli sauces.

Firdaus’ other recommendations are Arab-style Ouzi Lamb, a dish of baked lamb and spiced rice, and Gulai Daging which a beef dish slow-roasted with assorted spices.

Arab-style Ouzi Lamb has baked meat and spiced rice.Arab-style Ouzi Lamb has baked meat and spiced rice.

The Ouzi Lamb is served with Arabic Rice and Vegetable Saloona.

“The rice is unique because it is cooked with a special spice paste brought in from the Middle East by a supplier,” he added.

These are served alongside Burung Puyuh Goreng Berempah, Kepah Masak Paprik and Udang Masak Sambal, as well as bubur lambuk, lemang, serunding, murtabak and Roti John.

The Sajian Warisan menu at Feast includes a diverse selection of international food, such as fresh seafood on ice, Japanese sushi and sashimi, Wok-fried Mee Hoon, Black Pepper Crab and Stir-fried Prawns with Dried Chillies at the Chinese section, as well as Beef Tenderloin with Rosemary and Peppercorn Jus, Breaded Chicken Cordon Bleu and pasta cooked a la minute at the Western section.

Burung Puyuh Goreng BerempahBurung Puyuh Goreng Berempah

For sweet endings, the dessert corner offers assorted local kuih, Western-style desserts, a chocolate fountain, ice cream and fresh fruits.

The buffet dinner at Feast is available from March 23 to April 21. It is priced at RM168 nett per adult and RM84 nett per child.

An “Iftar Nusantara” dinner is also being served at the grand ballroom from March 27 to April 18, priced at RM138 nett per adult and RM69 nett per child.

For those who prefer dining in the comfort of home, the hotel has an Iftar at Home Takeaway Set Menu priced at RM280 nett for five people.

Local kuih and decadent desserts.Local kuih and decadent desserts.

A 24-hour advance booking is required.

Hari Raya gift boxes filled with traditional snacks, biscuits and cakes are available for gifting, priced at RM188 nett and RM288 nett per box.

Dinner hours are from 6.30pm to 10.30pm. Guests are encouraged to purchase dinner vouchers and place their takeaway/ gift box orders via

FEAST, Level 3, Sheraton Petaling Jaya Hotel, Jalan Utara C, Petaling Jaya. (Tel: 017-228 6098. Email: Business hours: 6.30am-10pm, daily.

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

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