‘Siput sedut’ is among the seafood delights. — Photos: SHAARI CHE MAT/The Star
PRIME cuts of meat are to be expected when dining at a fancy restaurant or steakhouse where the best cuts with textured marbling and melt-in-the-mouth appeal are plated up.
It is rare to see expensive cuts such as prime rib, short rib, rib-eye or tenderloin on a buffet but Hilton Petaling Jaya executive chef Ridzuan Malek describes this as an opportunity to welcome diners to a value-added experience while pampering taste buds at the break of fast.
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