Guests admiring the assortment of desserts at Paya Serai’s buffet line. — Photos: CHAN TAK KONG/The Star
CHRISTMAS is more than just carols and twinkling lights; it’s a grand feast and celebration centred around sumptuous food.
This elevated concept is precisely what chef Ridzuan Malek brings to the table this year, promising a lavish and unforgettable holiday dining experience.
The menu features imported prime ribs and lamb, alongside the return of roasted turkey, a festive dish that was notably absent last year.
Its reappearance at Paya Serai, Hilton Petaling Jaya, is sure to delight guests who yearned for it during the previous festive season.
“We have ordered 100 birds this year to be served over the festive period, particularly on Christmas Eve, Christmas Day and Boxing Day,” said Ridzuan, the hotel’s executive chef.
“We want to showcase the traditional dishes that are often savoured during Christmas, including premium ingredients such as prime rib as well as roasted lamb and turkey.
“We want our guests to revel in the season and enjoy a wide variety of dishes when dining here,” he said about the hotel’s festive menu themed “The Season to Savour” at Hilton Petaling Jaya, which is ongoing until Jan 4, 2026.
Ridzuan carving up the roasted whole lamb.
After quickly scanning the opulent line-up at Paya Serai, the restaurant renowned for its vibrant buffet spread, the roasted turkey instantly caught my eye.
As the chef carved out a piece, the crisp, golden skin and tender meat of the roasted bird were revealed.
It was a delightful surprise; the juicy meat is a pleasant change from the usual dry turkey that often disappoints.
Instead of the usual giblet sauce, I chose miso mushroom sauce, which provided a burst of soybean umami.
“The locally sourced turkey went through a stock brine with herbs before a lengthy slow-cook method ensured the meat retained its moisture,” said Ridzuan.
Other dishes to look out for are the 24-hour Slow-Cooked Beef Brisket with Paprika Corn, Braised Short Ribs with Polenta, Honey-Glazed Chicken Loaf with Tomato Confit and Classic Beef Wellington.
According to Ridzuan, the beef brisket is braised at a low temperature with an assortment of herbs, orange juice and whole orange pieces.
“The natural sugar of the fruit lends a great sweetness to the meat,” he said.
“Combined with the long braising process, which melts tough collagen into gelatin, the fruit’s citric acid breaks down the protein, resulting in meat so tender it melts in your mouth.”
Roasted turkey pairs well with miso mushroom sauce.
Another personal favourite was the Roasted Quail with Mushroom Mash and Cranberry, with the mushroom giving the dish a hint of earthiness and cranberry lending a welcome sourish acidity to the poultry.
Beyond the festive carvery items, guests can also enjoy hearty servings of Creamy Pumpkin Soup or rich Seafood Chowder, which is filled with prawns, oysters, chopped celery and carrots.
Both soups are well-seasoned and certainly whet the appetite.
There is also a wide selection of desserts, including the festive Yule Log, Christmas Stollen, cream puffs and ice cream in assorted flavours.
The Christmas Eve Dinner Buffet, Christmas Day Dinner Buffet and New Year’s Eve Dinner Buffet are each priced at RM238nett per adult.
Meanwhile, a Festive Buffet Dinner is available on Saturdays until Jan 3, at RM168nett per adult.
The Christmas Day High Tea Buffet and New Year’s Day High Tea Buffet are each priced at RM198nett per adult.
Meanwhile, a Festive High Tea Buffet is available on Saturdays and Sundays until Jan 4. It is priced at RM148nett per adult.
High tea is served from 12.30pm to 3pm, while dinner is 6.30pm to 10.30pm.
PAYA SERAI, Level 1, Hilton Petaling Jaya, Jalan Barat, Petaling Jaya. (Tel: 03-7955 9122 ext 4060). Business hours: 6am-10.30pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
