THE chance to take a trip down memory lane best describes the effort chefs put in when planning a Ramadan menu.
The same can be said of the culinary team at InterContinental Kuala Lumpur which works hard to prepare 100 dishes daily.
These include treasured family recipes as well as childhood favourites for its Warisan Tradisi buffet.
The buffet at Serena Brasserie is a melting pot of local cuisines, bringing together the best of the multicultural food heritage of Malaysia.
Diners can whet their appetite with savoury Malay appetisers such as various kerabu before sampling ocean-fresh seafood including slipper lobsters, oysters, scallops and mussels.
For a different starter, look no further than the tasty rojak buah with different fruits mixed in a tangy sauce of prawn paste, sugar, roasted peanuts and chilli paste.
Then, partake in some of the signature dishes in line with the theme, Warisan Tradisi di Serena, named after the chefs and their take on family recipes that bring back memories close to their hearts.
They include Pak Cik Mortaza’s Ikan Merah Tiga Rasa and Uncle Wong’s Stir-fried Tiger Prawns with Butter Sauce and Egg Floss.
The firm flesh of the red snapper prepared by chef Mohd Mortadza Abdul Ghaffar in the Ikan Merah Tiga Rasa delights the senses with its sweet, sour and spicy taste while the savoury sweetness of chef Wong Lian You’s sauce perfectly complements the succulent stir-fried tiger prawns.
For those who prefer lamb, chef Mohd Yusof Salamat’s Kibas Bakar is marinated overnight to bring out its aromatic flavours. It is then roasted until tender and juicy on the inside and crispy on the outside.
Or try the Sup Kawah Gear Box, a Malay version of lamb shank soup. The rich and hearty soup is boiled over low heat with cinnamon, star anise and other herbs, with chef Fakhrul Syarikin Ayup’s addition of a secret ingredient to elevate the taste as taught by his mother.
Chef Royzat Rahim’s murtabak is also worth a mention, especially when the freshly made toasted flat bread – filled with a mixture of eggs, meat, onions and spices – is eaten with the accompanying chicken curry or dhal curry.
In addition, the extensive buffet spans eight action stations with on-demand specials prepared fresh, including items such as roti John, shawarma and tandoori.
Other stations include the grilled station – featuring seafood, lamb shoulder and beef steak – deep-fried options and dessert corner to finish off on a sweet note.
Aside from perennial favourites like ice kacang and cendol, the dessert station also highlights a unique item, chef Teh Sze Wei’s homemade tau foo fah and chef Chan Eng Hua’s ice cream potong.
The silky tau foo fah with ginger syrup is the perfect palate cleanser after a heavy meal and just the dessert to cool down your body in hot weather.
Diners can choose from a range of different flavours of ice cream potong which will be cut from a large block into smaller shapes and then served in a slice of bread, reflecting Chan’s childhood memory.
There are also Western-style desserts such as a chocolate fountain, assorted cakes as well as local kuih muih, cookies and pastries such as kuih talam, kuih lapis and onde-onde.
The Warisan Tradisi di Serena buffet is available until June 4, from 6pm to 10pm.
It is priced at RM188 (adult) and RM69 (child) on weekdays and RM158 (adult) and RM55 (child) on weekends.
SERENA BRASSERIE, InterContinental Kuala Lumpur, 165 Jalan Ampang, Kuala Lumpur. (Tel: 03-2782 6228). Business hours: 6am to 10pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.