Rare ‘ulam’, new twist on classics among ‘buka puasa’ highlights
FOR something different this Ramadan, try traditional dishes presented creatively or with rare ingredients.
Le Meridien Kuala Lumpur’s “Sajian Santapan Rasa Warisan” Ramadan buffet at Latest Recipe features over 200 local and international dishes.
First off, there are the various kerabu and salads to awaken taste buds.
Among the highlights are Abalone and Fish Roll with Cold Sauce, Indonesian Gado-Gado and Mini Baked Potato Salad with Smoked Chicken.
The star here is the Mini Baked Potato Salad with smoky, tender chicken tossed in a creamy, salty-sweet mayonnaise.
Another salty-sweet option is the Indonesian Gado-Gado with fluffy tempe, tofu and potato.
Meanwhile, onions add zest to the pleasantly chewy Abalone and Fish Roll starter.
For mains, taste the Botok-Botok Ikan Tenggiri highly recommended by sous chef Adzlan Shafik Azmi.
It combines Spanish mackerel with herbs or ulam that “are sold in markets, usually in a very small quantity.
“Some of them are daun cahya, or we call it daun ajinomoto due to its strong umami flavour, bunga lempoyang and temulawak.”
Meanwhile, the flavour of tender Roasted Lamb with Waqas Spices, Lime Salt, Original Jus and Tomato Mint Chutney is amplified by coriander mayo and creamy mustard dipping sauces.
Adzlan said the lamb was left to marinate in waqas spices, which include coriander, turmeric and chilli powder for a day.
“It is then roasted in a 160°C oven for 45 minutes before the temperature is raised to 180°C. The lamb is roasted for another 30 minutes to ensure tenderness.”
Adzlan got creative with the traditional Sayur Goreng Johor.
“It usually comes with gravy and goes with rice, but we decided to make it dry and pair it with tortilla.
“The dish’s taste is still authentic, but with a modern presentation. It is also vegetarian-friendly,” he said of the dish featuring Sarawak peppercorns and sambal kunyit.
Another standout is the Gulai Merah Daging Korban Cincang with Terung Telunjuk, Daun Jeruk Asam and Santan.
For dessert, the Onde-Onde is a treat with melted gula melaka centre and coating of fragrant shredded coconut.
Another perfect match is the Roti Jala with Serawa Durian.
Various other traditional desserts such as Apam Balik and Kuih Lapis are on the buffet too.
The Latest Recipe buka puasa experience ends March 20, with prices changing throughout the fasting month.
Until March 1 and from March 16 to March 20, the buffet is priced at RM218nett per adult and RM99nett per child.
From March 2 to March 15, it is RM228nett per adult and RM99nett per child.
Meanwhile, the Hari Raya buffet dinner is RM218nett per adult and RM109nett per child on March 21 and 22.
LATEST RECIPE, Le Meridien Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2263 7434). Business hours: 6.30am to 11pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
