Swiss Garden Hotel and Residences Kuala Lumpur chef Faizuddin Zahari’s sole job is to make roti canai every day.
Met recently while making roti tissue at the special Ramadan preview at the hotel’s Flavors Restaurant, his 30 years of experience was evident with every bite.
“I use milk, sugar, and butter for the dough before adding in margarine when tossing it.
The milk makes the dough soft while the sugar makes the roti crispy when we cook it,” he said.
Faizuddin’s murtabak and roti tissue is best eaten with the Salmon Fish Head Curry at the hot dish counter.
Spicy, flavourful and with just a hint of tanginess, the curry goes really well with the breads and is Malay Chef Mohamed Firdaus Redzuan’s family recipe.
In charge of the concept for this year’s Ramadan A’la Negeri promotion, Firdaus has brought some of the best dishes across the peninsula for diners.
There are seven menus, one for each day, with 10 action stalls including Chicken and Duck Rice, Laksa counters, Lok Lok and Grilled Lamb.
Even the appetisers do not disappoint, with a number of local and international salads such as kerabu sotong, rojak buah and chef’s special achar buah.
The ulam is also accompanied by various sambal that bring back memories of good old kampung food with each bite.
There are cold cuts, fresh seafood as well fresh salads with different types of dressing.
Swiss Garden’s signature bubur lambuk is also available and has been expertly made to reflect its true flavours.
“We have one dish at least from each state, some of the must tries are Nasi Kerabu Kelantan, Laksa Johor, and Daging Rendang Tok from Perak,” he said.
The blue Nasi Kerabu Bunga Telang and its condiments is mouth watering and best eaten with the Udang Sambal Petai for an added kick.
The BBQ Oriental Lamb is quite a delight with the meat marinated in a variety of herbs. The herbs bring out a delicate sweetness from the meat that is succulent and juicy.
Authentic kampung dishes such as Daging Salai Belimbing, Otak Otak Muar Johor and Ayam Percik can also be seen in the line-up.
The Ayam Percik is tender while the gravy is thick, with a hint of heat and a delectable creaminess.
Soup lovers can also choose from four different types of soup served everyday; Sup Rempah, Sup Tulang Rawan, Sup Ekor and Sup Kambing.
“The Sup Rempah is different from the rest because it’s a northern recipe and a little spicy but is absolutely delicious,” Firdaus said with a smile.
There are also the Ramadan staples – lemang, ketupat and satay with peanut sauce.
To end the meal on a sweet note, he recommended the sweet porridges, like Bubur Cha Cha, Red Bean as well as the sought after Tapai Pulut.
There is also a variety of local kuih, including kuih lapis and kuih keria.
Western desserts consist of cakes, jellies, tarts and mousse.
The dinner buffet is priced at RM98nett per adult and RM45nett per child (under 12 years old) and is available from 6.30pm to 10pm daily until July 15.
FLAVORS RESTAURANT SWISS-GARDEN HOTEL AND RESIDENCES KUALA LUMPUR. (Tel : 03-2141 3333) Business hours : 6.30am to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.