WITH a range of distinct culinary traditions across Malaysia, a Ramadan buffet in the capital city offers a vibrant snapshot of the country’s food diversity.
Capturing this spirit, Quan’s Kitchen at Four Points by Sheraton Kuala Lumpur in Chinatown is serving up a spread inspired by cuisines from across the country.
At its “Destinasi Citarasa Kita” buffet, diners can savour a rich selection of beloved recipes.
Head chef Mohd Fahmi Samsudin said the dishes are prepared using fresh ingredients to ensure an authentic taste.
“Our goal is to bring the flavours of Malaysia’s states to one table so every guest can experience the culinary heritage that makes our country unique,” he said.
The hearty mains set the tone beautifully.
Smoky aromas rise from the Daging Salai Masak Lemak Cili Api, signalling the assertive flavours to come.
The beef is tender and well-coated in creamy coconut gravy punctuated by the sharp heat of chillies.
Gulai Patin Tempoyak is not for the faint of heart, but it is rewarding for those who appreciate a fermented depth.
Soft and delicate, the fish absorbs the pungent tempoyak gravy, balancing sourness with savoury undertones.
A change of pace arrives with Laksa Sarawak, which offers an aromatic and comforting broth.
The soup strikes a pleasing balance between spice and creaminess, with subtle layers of sambal, coconut milk and spices unfolding gradually on the palate.
The vegetable-based Gulai Nangka Madu holds its own, with young jackfruit mimicking the texture of meat while soaking up fragrant coconut gravy.
Mildly sweet and tender, it provides a gentle counterpoint to the bolder offerings.
Meanwhile, soft and silky slices of eggplant define the Pajeri Terung, which leans more towards warmth than heat.
The thick gravy, enriched with spices, clings to the brinjal, making it a comforting accompaniment to rice.
The Gulai Kawah Kambing delivers what the name promises – depth, richness and slow-cooked satisfaction.
The tender mutton is infused with a medley of spices, resulting in a flavourful gravy.
Rounding off the savoury dishes is Sambal Udang Petai, where prawns are coated in spicy sambal, while the petai adds a bitter crunch.
Other mains include Ayam Goreng Serai Berempah, Sambal Hitam Belimbing Buluh, Nasi Ambeng, Tempoyak Daun Kayu, Kari Ikan Bagan Lalang, Sambal Goreng Jawa, Ayam Masak Merah, Kerutuk Ayam and Daging Masak Kicap Berempah.
A number of comforting treats round off the experience nicely.
Pengat pisang delivers mellow sweetness with a fragrant finish, thanks to ripe bananas simmered in coconut milk and palm sugar.
Equally satisfying, bubur pulut hitam offers a thicker texture, with the black glutinous rice lending a nutty character.
Kek batik adds charm to the dessert counter; its layered texture of biscuits and cocoa makes it a favourite.
The Cara Berlauk has a soft and savoury filling, delivering subtle sweetness without overwhelming the palate.
A variety of kuih, including dodol durian, kek lapis, kuih keria and kuih lapis, is also available.
This dining experience is available until March 18.
It is priced at RM218nett per adult and RM109nett per child below 12 or senior citizen above 60.
QUAN’S KITCHEN, Level 8, Four Points by Sheraton Kuala Lumpur, Chinatown, Jalan Balai Polis, Kuala Lumpur. (WhatsApp: 012-507 3327, e-mail dining@fourpoints.com) Business hours: 7am to 10.30pm.
This is the writer’s personal observation and not an endorsement by StarMetro.
