More than 200 dishes are available at the Santapan Warisan buffet.
Inspired by their respective state cuisines, hotel chefs combine the best elements for signature dishes
AT most Ramadan buffets in hotels, grilled whole lamb on a spit is often the main attraction.
Skewered, on full display, the prized protein is usually the focal point of the buffet with a chef manning the serving station.
At The Birch restaurant, chef Haris Amir has drawn from the cooking styles of his home state Johor as well as those of his two assisting chefs to make the lamb stand out.
“Two of my chefs come from Perak and Penang. So, we combined the best elements from our respective local cuisines.
“Johor is known for spices like cumin, besides the use of kerisik (toasted grated coconut).
Haris says the buffet highlights the traditional dishes of various states.
“To give the meat some kick, we also included Perak-style sambal that is further accentuated by an element of Penang cuisine which is the sweet and sourish limau kasturi to boost the flavours of the lamb marinade,” he said.
As a finishing touch, a dark sauce made of honey, tomato puree and liquid smoke is brushed on the chunks of meat.
The result? Grilled aromatic lamb with smokey, charred flavours balanced by the natural sweetness of the meat.
It’s one of the signature dishes of the “Santapan Warisan” Ramadan buffet at KSL Esplanade Hotel in Bandar Bestari, Klang.
Guests can savour traditional popular dishes from each state such as Lala Singgang from Perak, Ikan Patin Tempoyak from Pahang, Asam Pedas Melaka and Siput Sedut Minyak Cili from Negri Sembilan.
“We have also included beverages found at Ramadan bazaars such as soybean milk, sirap bandung, sugar cane juice and a drink made of sweet dates,” said Haris, who is also the hotel’s head chef.
There are more than 200 selections for the buffet menu.
Grilled flower crab.
You can start your meal with a piping hot bowl of sup gearbox with flavourful chunky beef bone marrow.
Many people may find the strong flavour of bone marrow to be an acquired taste but those who enjoy it, often cannot get enough of it.
The appetising Udang Masak Lemak is another dish of note, especially with the addition of pineapple and the firm yet delicate texture of the prawns being complemented by a velvety gravy.
Visitors can also try the Chilli Eggplant, Soy Sauce Bok Choy, Sotong Sambal, Beef Kurma, Patin Asam Pedas, Ayam Percik and Arabic Chicken Shawarma.
The “Santapan Warisan” buffet is priced at RM118 nett for adults and RM59 nett for children.
Senior citizens aged 60 and above enjoy a discounted rate at RM78 nett per person.
The buffet is available until April 19.
THE BIRCH, KSL Esplanade Hotel, 1 Persiaran Bestari 2 / KS09, Bandar Bestari, Klang. (Tel: 03-3000 2288) Business hours: 6.30am to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by Star Metro.
