Melting pot of flavours in one destination

Roast Whole Lamb Arabic Style is a signature dish.

MALAYSIA’s melting pot of flavours certainly makes for an interesting dining experience.

And what makes any buffet all the more vibrant is that one may also find dishes from Indonesia, Japan, Thailand, the Middle East and the West, as Malaysians are no strangers to these cuisines in their diet.

As it happens, Le Meridien Putrajaya is presenting selected dishes from around the world for its buka puasa buffet.

Themed “Destinasi Rasa”, the spread at the hotel’s Latest Recipe presents hawker favourites

such as fish, chicken, beef and lamb curries, roti canai, char kuey teow, various types of rice alongside international dishes such as sushi, cold cuts and Thai salads.

Standard operating procedures has to be adhered to at the Le Meridien Putrajaya’s ‘Destinasi Rasa’ Ramadan buffet. Standard operating procedures has to be adhered to at the Le Meridien Putrajaya’s ‘Destinasi Rasa’ Ramadan buffet.

Apart from the chef’s regular speciality of daging dendeng, nasi lemak and satay, one should give the Arabian delicacy of Roast Whole Lamb Arabic Style a try.

A whole lamb is marinated for a day before being steamed for four hours to make the meat soft and succulent.

The meat, which is easily pulled apart after cooking, is served with fragrant mandy rice, hummus, fattoush and tomato salsa.

Executive production chef Irwan Sutan Chairul recommends the daging dendeng, which is his grandmother’s recipe that has its origins from Perak.

He said the beef was better eaten with mandy rice.

Daging dendeng is  a speciality from Perak and this one uses the recipe of Irwan’s grandmother.Daging dendeng is a speciality from Perak and this one uses the recipe of Irwan’s grandmother.

A newly added hawker fare that diners will enjoy here is the Roti Sarang Burung (bird’s nest roti canai).

This is basically roti canai with a sunny-side-up egg placed in the centre of the flatbread.

It is especially satisfying with home-made chicken or sardine curry, or even dhal.

Irwan and his team also produced a different take on ayam penyet – using quail.

Serawa durian is eaten with steamed glutinuous rice balls.Serawa durian is eaten with steamed glutinuous rice balls.

The bird, being smaller than chicken, provides diners with crunchy bite-size pieces to chew on, which was a refreshing change.

Durian lovers are in for a treat at the buffet as this is the best dessert to end the evening with.

The Musang King durian ice cream served was almost akin to eating the pulp of the King of Fruits itself. One scoop is never enough.

Two other durian treats to look forward to are durian cheesecake and serawa durian –- a durian porridge with balls of steamed glutinous rice.

Burung Puyuh Penyet is a crispy delight.Burung Puyuh Penyet is a crispy delight.

Other desserts to look out for include macarons, traditional Nyonya kuih and cakes.

Young ones will enjoy dipping cut fruits and marshmallow into the chocolate fountain.

The buffet, from 6.30pm to 10pm, is priced at RM178nett (adult) and RM89nett (child aged between five and 12) and is available until May 12.

LATEST RECIPE, LE MERIDIEN, PUTRAJAYA, Lebuh IRC, IOI Resort City, Putrajaya, Sepang (Tel: 03-8689 6888). Business hours: 6.30am to 10pm.

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

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