Al-Hafiz (seated) and Firdaus are the masterminds behind the Grand Blue Wave Hotel Sinaran Ramadan buffet.
GRAND Blue Wave Hotel executive sous chef Firdaus Ismail and senior chef de cuisine Ahmad Al-Hafiz Redzuan have prepared seven varieties of gulai kawah for the Sinaran Ramadan buffet promotion.
Served bubbling hot, this section is touted to be a major attraction in a buffet line that will snake all the way from the lobby into the Royale Songket coffeehouse.
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