Diversity in flavours for all


The assorted deep-fried items such as cucur pisang and pisang goreng is available at the buffet.

The assorted deep-fried items such as cucur pisang and pisang goreng is available at the buffet.

IF THERE is one thing that speaks volumes about Malaysia, it is the food.

Like the melting pot of cultures that exist in the country, diversity in food is reflected through the various cuisines. This is what the Ramadan buffet at The Courtyard in Pavilion Hotel Kuala Lumpur managed by Banyan Tree is all about.

It is a presentation of local favourites and traditional dishes for buka puasa.

Zaharullail carving the lamb. — Photos: GLENN GUAN/The Star
Zaharullail carving the lamb. — Photos: GLENN GUAN/The Star

Chef de cuisine Zaharullail Ashari has prepared four rotation menus, stressing on much enjoyed local flavours for diners to enjoy with friends and family this Ramadan.

“We have about 160 dishes in our ‘Muhibbah Feast’ menu and will be showcasing delicacies from across Malaysia.

“There will also be nine action stations.

“Courtyard is a restaurant that gives diners a truly Malaysian culinary experience so it is not unusual to see only a few international dishes,” said Zaharullail from Perak who has 21 years of experience as a chef.

A wide variety of local kuih at the buffet.
A wide variety of local kuih at the buffet.

Several varieties of air-flown dates from the Middle East will be served as well.

What is special on the buffet is the array of sambal.There are Sambal Tempoyak Daun Kesum, Sambal Ikan Bilis Tumbuk Cili Api, Sambal Gesek Hitam, Sambal Belacan Melaka and Sambal Pusu, which open up a plethora of flavours of sweet, sour, savoury and spicy. Some of the sambal can be used as dip or to complement your meal.

The special roast lamb slow-cooked to perfection is marinated in a flavoursome marinade.

Lamb kuzi cooked with tomatoes and chillies is aromatic.
Lamb kuzi cooked with tomatoes and chillies is aromatic.

“We use coriander seeds and smoke the lamb in a compact oven to give it a nice aroma.

“The marinade has turmeric and other ingredients,” he said.

The succulent lamb was colourfully displayed with yellow capsicum and cherry tomatoes.

A wide array of sambal to go with the kerabu.
A wide array of sambal to go with the kerabu.

The good amount of fat helps  enhance the meat’s flavour.

I particularly liked the lamb kuzi, a Johor delicacy where lamb cubes are cooked in tomatoes and chillies.

Marinated with chilli paste and cumin, the aromatic lamb dish also has star anise, cinnamon, cardamom and cloves in its making.

The thick and creamy gravy has cashew nuts and fried onions in it, lending a sweet and appetising taste.

For an additional kick, the Sotong Berlada is recommended. What I enjoyed about this dish is its piquant and sharp spiciness.

Assorted fruits including durian are available at the buffet.
Assorted fruits including durian are available at the buffet.

Other dishes include Beef Simmered in Mild Curry with Potatoes and Spices, Eggplant with Assorted Spices, Prawn Masala, Deep-fried Mackerel with Curry Leaves and Spicy Sour Braised Oxtail.

Durian lovers are in for a treat as the buffet will have the King of Fruits.

Desserts include tapioca compote, larva bee shaped glutinous flour congee, bread and butter pudding with vanilla sauce and a good spread of Malay kuih.

The promotion is until June 2 from 6.30pm to 10.30pm

It is priced at RM135 nett per adult and RM49 nett per child.

Two adults get to dine for free for every eight paying adults.

THE COURTYARD, Level 8, Pavilion Hotel Kuala Lumpur managed by Banyan Tree, 170, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2117 2821). Business hours: 6.30am to 10.30am, noon to 2.30pm, 3pm to 6pm and 7pm to 10.30pm.

This is the writer’s personal observation and is not an endorsement by StarMetro.

Central Region , ramadan , pavilion , hotel