KL hotel buffets from Ramadan bazaar treats to Arab, Malay, Western favourites
DURING Ramadan, Nasi Briyani Johor is what chef Shahrul Nizam Zainon looks for.
The delicate fragrance of the rice with spices and cashew nut is the ultimate comfort food for the hotel chef de tournant (a highly versatile chef who rotates through various kitchen stations).
“The difference between Nasi Briyani Johor and the common variety is the specific use of spices and addition of cashew nut, which makes it slightly sweeter.
“It is something I grew up with back in Batu Pahat, Johor, and I simply cannot live without it.
“My family loves it too, which inspired me to learn the original recipe,” he said.
The dish is known for its distinct spice profile and fragrant aroma, which hits you the moment you approach the stall.
Pairing the rice with various side dishes such as rendang at the EQ Bazaar live stations creates a hearty, soul-satisfying meal.
This year, EQ is doubling down on nostalgia by presenting two curated dining experiences.
While EQ Bazaar on Level 3 transports diners to the vibrant atmosphere of a street-side Ramadan bazaar, “Citarasa Nipah” buffet draws deep inspiration from Malaysia’s rich culinary tapestry in a refined setting.
The bazaar focuses heavily on authenticity, featuring 12 live food stations and two beverage counters.
Highlights include shawarma and grilled skewers spanning Arabic, Malay and Western influences such as shish tawook, shish kebab, Ikan Pari Bakar and succulent lamb shoulder.
At Nipah Restaurant, whole roasted lamb infused with local spices remains a quintessential part of the spread.
Marinated and slow-roasted to perfection, the meat is incredibly aromatic and falls off the bone with ease.
The richness of the lamb, paired with the culinary team’s signature condiments, creates a well-balanced profile.
Meanwhile, hotel chef de cuisine Mohammad Rizuwan Mohammad Rusli elevates the experience with Grilled Beef Tomahawk, a true showstopper.
“I wanted to take it up a notch by offering guests something premium; a grilled tomahawk is quite uncommon at Ramadan buffets.
“We use a marinade of coriander seeds, cumin and chilli powder, seasoning the meat for three days.
“It is then sous vide for 24 hours before being baked,” said Rizuwan.
The result is a majestic cut that serves as the centrepiece of the carving station, boasting a perfectly charred exterior and tender, juicy centre.
The spread is further bolstered by traditional Malay kerabu, comforting bowls of savoury bubur lambuk and selection of smoked meats.
These are complemented by a seafood-on-ice counter and interactive live cooking stations.
To end the meal on a sweet note, try the serawa durian – creamy durian sauce served with fluffy pulut (glutinous rice) and fragrant pandan bread.
Priced at RM198+ per adult and RM99+ per child aged six to 12, EQ Bazaar buffet runs until March 20, 6.30pm to 10.30pm.
Group bookings of a minimum of 25 persons can enjoy a promotional rate of RM168+ per adult.
An early bird promotion of RM168+ per adult is available until March 1 as well as on March 19 and 20.
“Citarasa Nipah”, priced at RM248+ per adult and RM124+ per child aged six to 12, runs until March 20, 6.30pm to 10.30pm.
Group bookings of a minimum of 15 persons can enjoy a promotional rate of RM198+ per adult.
The early bird rate for March 19 and 20 is RM198+ per adult.
NIPAH RESTAURANT, EQ, Equatorial Plaza, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2789 7839) Business Hours: 6.30am to 11pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
