Fahmi presenting the Christmas Prime Roast Station at Quan’s Kitchen, — CHAN TAK KONG/The Star
THIS Christmas, diners in Kuala Lumpur can look forward to a festive spread that leans into nostalgic holiday flavours with a local twist.
A halal-certified turkey stuffed with smoked meat takes centre stage at the year-end buffet at Quan’s Kitchen, bringing together classic Western elements and familiar Malaysian aromas.
Grilled whole and seasoned with a house-made marinade, the bird is roasted to a tender finish with golden, crisped skin.
Chef Fahmi Samsudin, who recently took over the kitchen at Four Points by Sheraton Kuala Lumpur, Chinatown, said smaller, locally sourced turkeys provided better results.
“The salai meat gives it a different kind of warmth,” he said.
“We use local turkeys for halal certification, so they’re smaller than imported birds, but the flavour more than makes up for it.”
There is the same balance of tradition and regional flair across the buffet.
Roast beef is glazed with a barbecued meat marinade, left to soak in a 48-hour mix to deepen the aroma and taste.
Seafood on ice includes prawns, mussels, scallops, yabbies and flower crab, while the Barbecued Seafood Station serves grilled prawns, squid, clams and fish with assam pedas or garlic-herb butter.
For those seeking lighter options, there are choices such as Waldorf salad with roasted mixed nuts and quinoa and winter vegetable salad with ginger dressing.
The Crushed Herb Baked Whole Salmon is roasted with thyme, sage and parsley, a blend that adds freshness without overwhelming the fish.
One of the more playful additions appears at the croffle station, topped with chicken rendang or cubes of laksa-flavoured smoked duck.
Desserts range from Christmas bakes to local favourites, including house-made butter cookies, Black Forest cake, Dresden Stollen and a fruitcake with goji berries – a subtle Asian touch.
“The fruitcake is our signature. We kept it classic but added some goji berries for a twist,” said junior sous chef Gilbert Low.
Other sweets include pecan nut tart, Christmas mince pie, tau fu fa mousse, berry pannacotta and assorted Malay kuih.
A warm sticky toffee pudding and a chocolate fountain with cookies, marshmallows and ladyfingers will also be available.
The Festive Dinner Buffet on Dec 24 and 27 (6.30pm to 10.30pm) is priced at RM198nett per person (35% off festive buffets until Dec 14).
A Festive Brunch will be available on Dec 21, 25 and 28 at RM178nett per person, with Moroccan-style roast lamb leg.
Lady Yi’s Tea House will offer a festive afternoon tea (2pm to 6pm), featuring Christmas-themed sweets and a Peranakan-inspired savoury croffle topped with Itik Sio.
The tea set is priced at RM178nett per set for two persons and RM105nett per set for one.
It is available until Dec 31.
For reservations, WhatsApp 012-507 3327.
QUAN’S KITCHEN, Four Points by Sheraton Kuala Lumpur, Chinatown (Tel: 03-2035 7333; ext 3055). Level 8, 2 Jalan Balai Polis, Kuala Lumpur. Business hours: 7am to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
