Roasted Big Bird with Sweet Turmeric Sauce features a fusion touch.
HAVING seen multigenerational customers walk through the doors of Paya Serai restaurant, chef Ridzuan Malek feels it is important to serve a festive menu that caters to different palates and preferences.
“Our year-end holiday menu features a mix of traditional classics and modern or fusion creations,” said the Hilton Petaling Jaya executive chef of its holiday spread at Paya Serai.
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