An assortment of Malay kuih featured in the Ramadan buffet. — Photos: MUHAMAD SHAHRIL ROSLI
Professional cooks are often inspired by their family members and home recipes. For festive buffets, many chefs draw inspiration from the dishes they enjoyed in their youth.
Such is the case for Mohd Aris Daim, who is senior chef de partie at Four Points by Sheraton Puchong in Selangor.
