Smaller spread but big on flavours

The chef’s Slow Braised Beef Shin Rendang takes centre stage on the buffet line at Nook’s Carving Station.

QUALITY over quantity is what Nook’s sous chef Ahmed Zaki Harun believed in when designing the menu for the Ramadan buffet at Nook, Aloft Kuala Lumpur Sentral’s all-day dining restaurant.

The restaurant’s 150 dishes may be dwarfed by some other places that offer up to 300 dishes but Ahmed Zaki believes that diners can appreciate the taste of food better with a smaller spread.