RAMADAN buffet spreads are much-anticipated in Klang Valley as hotels and high-end restaurants try to come up with new ways and menus to attract people to their establishments.
This year, Four Points by Sheraton Kuala Lumpur is presenting food from diverse culinary traditions to satisfy diners’ taste buds. Quan’s Kitchen, which is situated on the hotel’s level eight and overlooks the sparkling city lights at night, is an ideal place to head to for the break of fast.
The chicken and beef rendang dishes that sat atop a counter near the entrance are the first dishes to catch my eye when I visited the restaurant for dinner.
Next to them was Uzbek Plov, a traditional pilaf rice dish from Uzbekistan which is cooked with a generous amount of meat and grated carrots and onions that lent the dish a pleasant aroma.
The rendang was splendidly done. The beef rendang was not too spicy and contained the right mix of herbs and spices.
The meat was delicate and went nicely with the pilaf rice or even the white rice.
The fragrance of lemongrass lent obvious herbal notes to the chicken rendang which made it inviting when savouring the succulent and juicy meat.
Mounted next to the pilaf rice was Cumin Slow-roasted Whole Lamb, a traditional dish from Xinjiang, China, that was served alongside some barbecue sauce.
The smoky-tasting sauce went well with the lamb. This combination was best eaten with the pilaf rice.
I also enjoyed the paru goreng, which was crispy and flaky but not too spicy.
Eager to add more cultural variety into the spread, the restaurant offered Lan Zhou La Mien, a traditional Chinese noodle that was prepared live in the kitchen.
It was interesting to watch the friendly chefs using their expertise to twirl, stretch and manipulate the ribbons of noodles, before sending them flying into a pot of boiling water.
The noodle was served alongside steamed dumplings with piping-hot light bone broth.
The restaurant did remarkably well with its chicken and beef satay.
The caramelised meats were tender and juicy and made for a splendid pairing with the mildly sweet kuah kacang.
There were also some lemang, nasi himpit, otak-otak and a Ramadan bazaar favourite, roti john, which was prepared upon order for diners.
Several other traditional Malay dishes were here too such as Sup Berempah Tulang Rawan, Ikan Patin Tempoyak, Sambal Udang Petai, Kari Kambing, Sup Tulang Rawan and Sayur Lodeh.
Slathered in a savoury kuah was the must-try smoky-tasting ayam percik.
Seafood lovers can get fresh prawns, scallops, mussels and crabs at the Seafood on Ice counter, in addition to plenty of fruit and vegetable salads.
As for desserts, plenty of colourful and eye-catching treats were available, including kuih bakar, kuih lapis, kuih ketayap and bahulu, to name some.
I found the kuih bakar to strike the right balance between being sweet and velvety.
My favourite was the crunchy Sohan-e Qom, a traditional Middle Eastern treat that looked like an oversized biscuit.
This thin, brittle candy was studded with pistachios and almonds and scented with saffron and rose water.
They are perfect to nibble on while chatting with friends over dinner.
Ais kacang, cendol and ais krim goreng are available for those who prefer something a little cooler.
Those looking for something fruity can dig into the rojak buah.
This dining experience, priced at RM158nett, is available daily until May 12 from 6.30pm to 10.30pm.
QUAN’S KITCHEN, Four Points by Sheraton Kuala Lumpur, Jalan Balai Polis, Kuala Lumpur City Centre. (Tel: 03-2035 7333,012-507 3327 [WhatsApp]). Business hours: 7am to 10pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.