IN a culinary world often cluttered with heavy sauces and complex molecular techniques, there is something profoundly satisfying about returning to the basics.
At The Living Room in The Westin Kuala Lumpur, weekend buffet spread “Garam & Api” strips away the pretension to focus on the two most fundamental elements of cooking – salt and fire.
The concept is a masterclass in “less is more”.
Chef de cuisine Lee Tyng Gio said the menu was built on the philosophy of using simple ingredients to allow natural profiles to take the lead.
“There is no need for complex flavourings,” said Lee.
“We use sustainable ingredients, focusing on secondary cuts of meat rather than just the typical premium selections.”
While most diners gravitate towards the familiar tenderness of a striploin or tenderloin, Lee advocates for the character found in “secondary cuts” such as intercostal meat (the marbled treasure found between the ribs), chuck and skirt steak.
“Secondary cuts are technically harder to cook because they can be tough and contain less fat than primary cuts,” Lee said.
“The temperature control is vital.
“When handled correctly over the flame, these cuts offer a much deeper, more robust beef flavour that you simply don’t get with softer cuts.”
The result is a smoky, charred indulgence.
The Chicken Shish Tawook Flat Skewers, marinated in tangy cumin, and Grilled Free-range Chicken Skewers with a light teriyaki glaze, showcase the kitchen’s restraint.
The meat is the star, seasoned just enough to sing.
The salt aspect is most evident at the seafood station.
The Ocean Galore on Ice is a tribute to the sea featuring snow crab, flower crab, siput gonggong (sea snail) and asari clam.
Over at the grill, the seafood include scampi and grilled prawns, seasoned lightly with salt.
“We don’t drench the seafood in heavy sauces,” said Lee.
“We want guests to taste the freshness.”
For those who do enjoy an extra kick, a variety of signature sauces like Sarawak pink peppercorn, salsa verde and the garlic-heavy toum are available on the side.
A standout dish that bridges the gap between the grill and carving station is the Oven-baked Portuguese-style Fish.
This is a spicy, aromatic nod to local heritage that remains juicy under its piquant crust.
Beyond the flames, the buffet offers a well-rounded international journey.
The Jambalaya is a particular highlight. This Cajun-Louisiana staple is savoury and seafood-forward, offering a hearty, spiced rice base that complements the grilled meats.
Other notable mentions include the Cauliflower Tempura.
For those craving variety, there are Chinese and Indian hot dishes, ensuring that traditional local palates are well-catered for.
To conclude the evening, the dessert bar has a refined selection of “Petite” treats.
The Sea Salt Chocolate Brownies tie the theme together perfectly, while the Soya Panna Cotta with Red Bean Jelly and Raspberry Tomato Mousse offer a refreshing, creative end to a grilled feast.
The buffet is priced at RM198nett per person for adults and RM99nett per child aged seven to 12. Children six years old and under dine for free.
THE LIVING ROOM, The Westin Kuala Lumpur, Jalan Bukit Bintang. (Tel: 03-2773 8015, WhatsApp: 012-305 1715, e-mail: westindining@westin.com)
Business hours: 6am to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
