A variety of kerabu can be found among the appetisers.
TRADITIONAL dishes are always a hit with locals during the fasting month.
Kampung favourites such as gulai kawah (curry cooked in a large wok) are extremely popular as the flavours take us down memory lane.
In the old days, villagers would come together as a community to cook for celebrations.
Dishes were prepared in large quantities in a kawah over charcoal fire.
Kawah-style dishes are known for their well-rounded taste but it does require some expertise and skill to cook large amounts of food in an extra large wok.
Gulai kawah is among the dishes being served up in the Selera Juadah Kampung buffet at Thyme in Parkroyal Collection Kuala Lumpur.
Executive sous chef Kamaruddin Kamin said the highlights included Gulai Kawah Telur Itik and Gulai Kawah Mutton Rendang.
Malay dishes are popular with diners for the break of fast.
“We are using the Penang-style of cooking, which is rich in flavour, for our kawah dishes,” he said.
Besides the wok-style mutton rendang, diners can also have rendang tok with either ketupat or lemang.
Kerabu (local salad) is a dish that the chef is mindful of when curating a Ramadan menu.
To him, a Ramadan menu is incomplete without kerabu.
There are 22 types of kerabu on Thyme’s rotating menus.
So expect to see kerabu tossed with prawns or beef or even the ever popular kerabu mangga (mango salad) made with unripe fruit.
In catering to the Malaysian appetite for rice, Kamaruddin has included Penang nasi kandar, Hainanese chicken rice, nasi kerabu and briyani to the menu.
Another thing that is typical of Ramadan and Raya is serunding.
Serunding is a type of floss, popularly made using beef or chicken, which is a must-have as this condiment goes well with ketupat and lemang.
Kamaruddin has included rice dishes such as Penang nasi kandar, Hainanese chicken rice, nasi kerabu and briyani to cater to Malaysians’ love for rice.
Interestingly, the chef has also prepared serunding ikan (fish floss) to cater for pescatarians.
The seafood corner is not to be missed as there are cold cuts as well as imported oysters from Ireland to dig into.
For more seafood selections, head to the Japanese section for some sushi and sashimi which are replenished rather often due to demand.
Guests can also look forward to the hawker-style dishes such as char kuey teow and murtabak being whipped up at the action stalls.
“We do not want guests to be bored with the same dishes every day so we have several menus on rotation.
“There are about 50 main course dishes on the buffet,” said Kamaruddin.
While Malay food is a highlight in the buffet, the hotel also has a variety of international dishes.
Colourful kek lapis from Sarawak at the dessert corner.
For desserts, one will find Middle Eastern sweets such as halwa and baklava.
Then there are local favourites such as kuih lapis and traditional biscuits as well as the popular English bread and butter pudding.
The Selera Juadah Kampung promotion is priced at RM228nett for adults and RM114 nett for children (aged between six and 11 years old).
PARKROYAL COLLECTION Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. (Tel: 03-2782 8493 / 8411 / 8391 / 8465 /8491 / 8413) Business hours: 6.30am to 10.30am, noon to 2.30pm, 6.30pm to 10.30pm.
This is the writer’s personal observation and is not an endorsement by Star Metro.
