Ingredients that reflect Malaysia’s culinary heritage

  • Eat And Drink
  • Tuesday, 28 May 2019

Azizul and his team have prepared a multicultural spread at Bayou Lagoon Park Resort.

EXECUTIVE chef Azizul Hakim is serving a multicultural spread this Ramadan at Bayou Lagoon Park Resort, Bukit Katil, Melaka.

The 35-year-old and his 12-member team are taking turns to prepare different menus for the buka puasa buffet.

Azizul said the Malay and Javanese-influenced dishes also featured Chinese sauces and Indian spices.

“I want to win Melakans’ hearts through their stomachs.

“I am confident locals and visitors will enjoy these dishes as we have put our heart and soul into cooking them.

“The condiments and ingredients used reflect a truly Malaysian taste,” he said.

Azizul, who has 19 years of experience under his belt, has also introduced Portuguese-style delicacies to his Ramadan spread.

“We cannot ignore the fact that Melaka is the melting pot of cultures,” said Azizul, who hails from Telok Mas in Melaka.

He started as a kitchen helper and had worked in other states as well as overseas before returning to his hometown.

The buffet’s must-try dishes include curry chicken, kampung fried rice and a variety of fish crackers.

For reservations, call 06-2330 888.

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