RAMADAN hotel buffets tend to keep core staples, and one hotel does while retaining diners’ favourites as well as keeping things new.
Parkroyal Collection Kuala Lumpur executive chef Kamaruddin Kamin said the “Seloka Ramadan” buffet has kept its most popular dishes, including rendang tok, bubur lambuk, nyonya laksa and asam pedas.
Alongside the main draw of kambing golek (roast lamb), he said the kitchen’s approach was to retain dishes that consistently received good feedback, then build around them with a few additions.
Special treats for the buffet at Thyme include durian, selected seafood items and special dessert items.
Kamaruddin said that among the standout dishes at the hotel’s buffet was bubur lambuk, which has remained on the menu over the past few years and is based on a Terengganu-style recipe.
“We compared bubur lambuk from other states and we realised that Terengganu has the best taste,” he said.
“This version has the best flavour profile and the guest response has been strong,” he said, adding that diners also returned specifically for the spiced porridge.
It has a hearty, savoury flavour, with a fuller spice character than other versions, and is best enjoyed with a spoonful of bird’s eye chilli.
Nyonya laksa remains one of the buffet’s signature items, its broth richer and creamier and the spiced coconut base and tangy edge giving diners a stronger, more rounded soup.
Kamaruddin said Sup Gearbox, chicken rice, Asam Pedas Fish Roe and Singapore chilli crab were among dishes returning guests should look forward to.
He said the buffet concept was built over four years, with the team refining the lineup based on guest feedback and keeping the strongest dishes in rotation.
Rather than limit the spread to one state or one regional style, Kamaruddin said the team also assembled dishes from different places, including rendang from Perak and asam pedas from Melaka.
“We tested and chose the best from each,” he said.
The kerabu station is another major part of the line-up, with a broad mix of traditional and seafood-based local salad, as well as this year’s special, freshwater prawn kerabu prepared live.
The buffet also features seafood on ice, grilled items and local kuih, while the dessert stack gets a boost with Baskin Robbins ice-cream.
Also new is D24 durian, which Kamaruddin expects to be a major draw for this year’s Ramadan spread.
The “Seloka Ramadan” buffet runs until the end of Ramadan, 6.30pm to 10pm, priced at RM258nett per adult and RM129nett per child aged six to 11.
The buffet also includes live ghazal entertainment.
Raya dining and banquet packages are also available. For reservations, WhatsApp 010-229 7156 or e-mail dining.prckul@panpacific.com
THYME, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 010-229 7156). Business hours: 6.30am-10.30pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
Kamaruddin putting the finishing touches on the roast lamb, the main draw for the Parkroyal Collection Kuala Lumpur buffet, while introducing treats such as D24 durian
D24 durians.
Seloka Ramadan’ station with fresh seafood ready for the break of fast at the hotel in Kuala Lumpur.
A chef preparing ‘kerabu udang galah’.
which this year adds to the array of local salad
