One of the attractions at Makan Kitchen is the salad bar, where patrons can snip salad leaves straight from the pot.
MAKING sustainable everyday choices has become a lifestyle for most people today.
While options are aplenty when buying goods, there may be fewer choices when it comes to cooked food.
Rarely do consumers know where and how ingredients are sourced for the food they are being served.
That is what sets Makan Kitchen at DoubleTree by Hilton Kuala Lumpur apart from other restaurants.
Makan Kitchen is known for its green initiatives, namely in prioritising local produce and reducing waste.
Doubletree by Hilton Kuala Lumpur executive sous chef Murli Pillay (left) and executive chef Gerald Chong with some of their creations for Sustainability on a Plate buffet. — Photos: SHAARI CHEMAT/The Star
Hotel assistant food and beverage manager Chua Wei Seong said its ‘Sustainability on a Plate’ buffet, which had been around for some time, was the result of conscious choices made by the management to preserve the environment.
He said they were guided by three pillars.
“Firstly, the seafood is sourced only from certified sustainable fisheries to ensure marine life continues to thrive.
“Secondly, we do our best to source produce from within a 80km radius to reduce the carbon footprint in transport and logistics.
“Lastly, we donate leftovers to animal welfare organisation Voice For Paws and also send food waste to our rooftop garden to be turned into compost.
“We aim to reduce food waste by 50%,” he said.
Liew said one of their attractions was the salad bar, where patrons could snip the salad leaves from the pot themselves, to add to their plates.
Sea salt chocolate brownies to end a scrumptious meal.
“It does not get any fresher than that.
“It is also an interactive way to get more people, especially children, to eat the greens.
“That method also reduces wastage as the leaves are kept fresh for longer,” he said.
The restaurant is known for its variety of Malaysian cuisine, namely Malay, Chinese and Indian food.
Each cuisine has its own section.
One of the highlights this time is Ayam Percik from the Malay food section, cooked using free range chicken that is flavourful and less fatty.
From the Indian food section, Seabass Varuval is a must-try for a kick of spices on fresh seafood, while the Steamed White Perch from the Chinese section brings out the fresh fish taste.
Start off your meal with a variety of colourful salads such as jicama and pomelo kerabu, beetroot, octopus, glass noodle and plant-based options.
On the main menu, there is Ikan Asam Pedas, Ayam Goreng Sambal Kelulut Madu, Kupang Masak Serai and Kunyit, Ketam Bunga Sambal Minang and Pajeri Terung, just to name a few from the Malay section.
In the Indian section, there are items like butter chicken and prawn tandoori, while in the Chinese section, there’s double-boiled village chicken with ginseng and roasted free range chicken.
Delectable desserts like mango mousse cake, coconut flan, burnt cheesecake, sea salt chocolate brownie, marble butter cake, lemon meringue tart, strawberry cream cake and blueberry panna cotta are available to complete the meal.
The buffet dinner is available from 6.30pm to 10pm, from Tuesday to Saturday.
Prices are RM118nett per adult and RM59nett per child from Tuesday to Thursday; and RM148nett per adult and RM74nett per child on Friday and Saturday.
MAKAN KITCHEN, Doubletree by Hilton Kuala Lumpur, Level 11, The Intermark, 348, Jln Tun Razak, Kampung Datuk Keramat, Kuala Lumpur.
Business hours: 6am to 10pm (Monday to Saturday) and 6am to 4pm (Sunday). Tel: 03-2172 7272.
Email: KULDT_FB
Reservations@hilton.com
This is the writer’s personal observation and not an endorsement by StarMetro.
