Diners at Flock can begin their meal with a wide variety of appetsiers, including Saigon Rice Paper Rolls, local salads and ulam as well as sushi and California rolls. - RAJA FAISAL HISHAN/The Star
BUOYED by the success of its night bazaar-themed menu last year, the all-day dining restaurant of a Kuala Lumpur hotel is bringing it back.
Diners can enjoy a gastronomic spread featuring fresh takes on signature dishes and creative interpretations of festive favourites this Ramadan at Flock, W Kuala Lumpur.
In line with its “Bazaar Malam” theme, the menu is inspired by vibrant night markets and highlights the flavours, textures and colours of both Malaysian and international food.
Sous chef Suhalmi Md Tasir, a self-confessed laksa fan, recommends the Laksa Kawin, which marries two types of noodles, laksa and laksam, and is served in a herbal creamy gravy made from tenggiri fish.
He explained that laksam is a flat, rolled rice noodle while laksa is a rice noodle.
“If they prefer something more sour and spicy, diners can request for Laksa Kawin to be served with Laksa Penang soup,” he said.
“The other one I recommend is Laksa Mee Pangkor, which comes in a clear soup that is spicy and tangy.”
Executive chef Haznizam Hamzah paid homage to his Javanese roots with the Ikan Pari Kencur dish.
“The stingray fish is first grilled, then braised with kencur, chilli and asam keping,” he said, adding that kencur is a kind of aromatic ginger.
It is served alongside other kampung-inspired dishes such as Itik Salai Masak Lemak, Gulai Daging Rawan, Rendang Kerang, Ayam Goreng Berempah, Sayur Sambal Goreng Jawa and Pucuk Paku Goreng at the hot dish section.
The Saigon Rice Paper Rolls, featuring spring rolls made with fresh vegetables, herbs, shrimp or chicken and served with assorted dips, make for a healthy appetiser.
Haznizam said the Sorghum Bubur Lambuk is the hotel’s take on bubur lambuk, a heartwarming dish popular during Ramadan.
“Sorghum is a type of gluten- free grain, sometimes viewed as a healthier alternative to rice or wheat.
“Our bubur lambuk is a chicken- based broth that has cumin, fennel, coriander and lemongrass,” he said.
“We also have an extensive grill section that has been the hotel’s signature Ramadan feature.”
The seafood grill section offers seafood like seabass, squid, tiger prawn, mussel and slipper lobster with a spicy and aromatic Thai marinade.
Options at the Middle Eastern grill section include Slow-roasted Moroccan Spiced Leg of Lamb, Wagyu Beef Kofta and Ras El Hanout Chicken Kebabs, served with Arabic Saffron Rice, Chickpea Stew and assorted dipping sauces.
Fans of roti john will enjoy the hotel’s version of the soft and crispy bread that comes with a variety of fillings such as lobster, chicken and lamb, finished off with a creamy cheese topping.
For more creative interpretations of popular dishes, look out for the platter of Beef Rendang Maki Roll and Chicken Satay Roll at the appetiser section.
Diners should ensure they have room for dessert as there are beautifully crafted treats prepared by pastry chef Kevin Yong.
“I’m using this opportunity to highlight locally grown fruits and ingredients. Guests may be surprised to learn that some of these fruits are grown here, such as figs sourced from Selangor,” he said.
“The pastries are also bite-sized, as I believe diners will want to try an assortment of items from the buffet line.”
The delectable desserts include Local Figs Torte, D24 Durian Petit Gateux, Red Dragon Fruit Mousse, Sarawak Layer Pineapple Cheesecake, Rose Lychee Sphere, Kacang Keping Brownies, Soya Cincau Pudding, Soursop Jelly and Guava Panna Cotta.
Other local desserts available are Serawa Durian served with Tapai Pulut, ais kacang and cendol with assorted toppings.
The buffet dinner at Flock is available until April 21, from 6.30pm to 10.30pm. It is priced at RM288 nett per adult and RM144 nett per child.
FLOCK, Level 8, W Kuala Lumpur, No. 121, Jalan Ampang, Kuala Lumpur. (Tel/ WhatsApp: 012-347 9088. Email: bf.wkualalumpur@whotels.com). Business hours: 6.30am-10.30pm, daily.
This is the writer’s observation and not an endorsement by StarMetro.
Diners at Flock can begin their meal with a wide variety of appetsiers, including Saigon Rice Paper Rolls, local salads and ulam as well as sushi and California rolls. - RAJA FAISAL HISHAN/The Star
Options at the Middle Eastern grill section include Slow-roasted Moroccan Spiced Leg of Lamb, Wagyu Beef Kofta and Ras El Hanout Chicken Kebabs. – Photos: RAJA FAISAL HISHAN/The Star
Options at the Middle Eastern grill section include Slow-Roasted Moroccan Spiced Leg of Lamb, Wagyu Beef Kofta and Ras El Hanout Chicken Kebabs. - RAJA FAISAL HISHAN/The Star
A highlight at the dessert section are the bite-sized treats using locally grown fruits and ingredients. (Right) Diners at Flock can begin their meal with a wide variety of appetisers.
A highlight at the dessert section are the bite-sized treats using locally grown fruits and ingredients. - RAJA FAISAL HISHAN/The Star
