Grand Seasons Hotel Kuala Lumpur,
72, Jalan Pahang, Kuala Lumpur.
Tel: 03-26978888 ext 8819 / 8801
Business hours: 6.30am to 1.00am daily.
With more than 70 dishes and seven rotating menus, the buffet preparations are led by Malay kitchen chef Mohamad Fauzi Moktar, who has more than 20 years of experience, and his team of cooks.
“The concept behind the buffet is ethnic
cuisine to reflect the colourful background of Malaysians,” said Fauzi.
Diners will be spoilt for choice with dishes such as murtabak, Penang assam laksa and dim sum.
As for the Malay dishes, expect to sample flavours and cooking styles from the various states such as Perak and Negri Sembilan as well as the Nyonya cuisine from Malacca.
Some notable appetisers to look out for are the Exotic Thai Chicken Roll, Prawn Honey Salad, Betik Muda Ikan Bilis and Pasembor. Traditional dishes such as ulam and kerabu are also on the menu.
Fauzi recommends the must-try house specialty, Sup Gearbox, a savoury broth made from beef ribs that are simmered until the meat is tender and has a melt-off-the-bone texture.
Other must-haves include the Nasi Briyani Gam Ayam, Nasi Ulam and whole Australian roast lamb.
Chef Fauzi said up to four lambs are served per day as the tender succulent cuts prove to be a crowd favourite.
Other mains to look out for are the Ayam Percik, Penang Nasi Kandar, Ikan Bakar (grilled fish), Udang Masak Merah and Ketam Masak Lemak.
The crab, which comes in a spicy sauce, is easy to eat as the shells are cooked until soft. Although they do not require too much cracking, the flesh of the crab remains fresh.
“Most of the dishes are inspired by recipes handed down through the generations by our mothers and grandmothers.
“We modify and give them a modern twist to suit the tastes of people today,” said head chef Randy Liow.
However, classic recipes, such as the Rendang Tok, which remind diners of their grandmothers’ cooking, remain unchanged.
Fried food such as banana fritters, jackfruit, and the cafe’s specialty of dates (goreng buah kurma) will ensure diners finish their meals on a sweet note.
This year marks the first time Seasons Cafe is featuring Japanese food in the Ramadan buffet, with eight items per day rotated on a daily basis. Japanese specialty chef Nik Ahmad Noorman Syah recommends the Fusion Japanese sushi roll for starters.
“Since it’s the month of Ramadan, we have Malay elements incorporated into Japanese dishes, such as the Satay Sushi Roll and Satay Maki,” he said.
Diners will also get to savour authentic Japanese dishes such as tempura and live teppanyaki demonstrations at the stalls. Dessert includes Tofu Cheesecake and Tokyo Tiramisu.
The buffet dinner is on until Aug 7. It is priced at RM79 ++ per person. Children aged four to 12 pay half price.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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