Muhammad Ayub showing off the Red Lamb 69. — Photos: RAJA FAISAL HISHAN/The Star
Traditional dancers moved gracefully to soothing gamelan sounds.
Staff dressed as Malay warriors greeted diners at the entrance of the eatery.
The restaurant manager and his assistant walked about in baju Melayu and headgear.
This elaborate role play evoked the feel of dining in a royal palace and set the mood for the Ramadan buffet at JP Teres in Grand Hyatt Kuala Lumpur.
According to head chef Muhammad Ayub Abu Hassan, 40, the selection of dishes is not merely thematic in concept.
“The recipes for these dishes have actually been sourced from the kitchens of royal households.
“Our team learned these recipes from chefs who have cooked for royalty,” Muhammad Ayub said of the buffet themed “Sajian Istana: The grand artistry of royal delicacies”.
From Perak, there is beef pesamah that is similar to rendang but with the addition of tamarind paste to give a lemony and caramel-like hint.
From Negri Sembilan, there are large freshwater prawns cooked in fresh chillies, onions and lemongrass.
From Pahang, there is free-range chicken cooked in coconut milk mixed with ground peanuts and palm sugar, and fragranced with screwpine leaves.
The signature dishes in this spread are the Whole Roasted Red Lamb 69 and Balinese-style Barbecued Short Ribs.
According to sous chef Mohamad Nazib Omar, 49, the grass-fed Australian lamb is first braised in a huge pot for an hour before roasting.
The list of aromatics used is an extensive one that includes shallots, ginger, cinnamon, star anise, cardamom, clove, lemongrass and screwpine leaves.
To redden the meat, tomato paste, chilli sauce and palm sugar are added.
“We’ve added the numeric “69” in the naming of the dish to depict the cooking method which requires the whole lamb to be constantly turned around as it is being cooked in a pot.
“This is a heavy job that requires a pair of strong hands.
The Opor Ayam Kacang is a recipe from the Pahang palace kitchen.
“After that, we need two people to put the lamb into the oven where it will be roasted at 180°C for two hours.
“To keep the meat moist, we baste it using the braising sauce,” said Mohamad Nazib.
The flavourful grass-fed Australian beef ribs get a shiny brown coating from caramelised palm sugar, which is one of the ingredients used during a three-hour braising process that tenderises the meat.
To get that crisp outer layer, the beef is then roasted for an hour.
In the spread that fully occupies the all-day dining outlet’s indoor and outdoor area, there are a few things to look out for.
One is the passionfruit sambal served in the starters section where the kerabu (Asian salads) are found.
Sweet and spicy, this condiment is a must-try for the adventurous.
There is also the squid ketupat, which comes in a gravy of coconut milk, and is stuffed with glutinous rice, and palm sugar.
Look out for this at the eatery’s outdoor section.
The third star dish, to be found in the Indian section, serves up chicken drumsticks marinated in yoghurt, green chillies, lemon juice and garam masala.
The royal recipe Udang Galah Sambal Lado.
Not to be missed is the dessert section where durian Swiss rolls and raspberry coconut tarts in Belgian dark chocolate await.
For those who are fond of nostalgia and childhood memories, do look out for bottles of Sarsi chilling in an ice bucket in the drinks section.
There is also a cart located near the eatery’s entrance where you’ll be able to find things like Smarties packed in eyeglass-shaped blister packs.
“Sajian Istana: The grand artistry of royal delicacies” is available from 6.30pm to 10.30pm until March 30.
From March 8 to March 27, prices are RM248nett per adult and RM124nett per child for indoor seating.
For outdoor seating, it is RM228nett per adult and RM124nett per child.
JP Teres assistant manager Muhammad Hasif Johar (right), with Suriati AJ Ali in traditional Malay attire.
Prices are RM198nett per adult and RM124nett per child from March 28 to March 30.
Group bookings of a minimum of 10 adults are RM228nett per adult for indoor seating and RM208nett per adult for outdoor seating.
Private lounges are available starting from a minimum spend of RM2,000 for eight guests.
JP TERES, Ground Floor, Grand Hyatt Kuala Lumpur, Jalan Pinang, Kuala Lumpur.
Tel: 03-2203 9188. Business hours: 9am to 11pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
