Muhammad Safril (above) carving out slices of Kambing Bakar Meletup, while Rasyafiq (right) assembles his signature Laksa Johor for the ‘Sajian Istimewa Ramadan Buffet’ at Lemon Garden. — Photos: ART CHEN/The Star
The allure of traditional Malay cuisine lies in time-honoured recipes passed through generations as well as its ability to evoke nostalgia and comforting thoughts of home.
In this spirit, five talented chefs from Shangri-La Kuala Lumpur have curated a break-of-fast buffet that embodies the culinary heritage of hometown flavours.
Each dish resonates with the chef’s personal story and provides a glimpse into their experiences.
Rasyafiq assembling his signature dish of Laksa Johor.
“Roast lamb is a quintessential dish during Ramadan,” said Malay sous chef Mohammad Safril Abdur Rahman.
“Kambing Bakar Meletup is inspired by my family’s tradition of preparing roast lamb from sacrificial offerings during Hari Raya Haji at my home in Gombak, Selangor.
“We marinate the lamb with a blend of local spices for one day before slow-roasting the meat for up to four hours to create an explosion of flavours,” he said.
Muhammad Hafiz with his Ikan Patin Masak Tempoyak at one of the outdoor stalls featured at the hotel in Kuala Lumpur.
Indeed, the tender, juicy lamb is infused with bold spices and a citrusy kick of lemon.
It is served alongside fragrant Malaysian-style briyani rice and saffron-infused eggs, making it a must-try for meat lovers.
The roast lamb is one of the highlights at the hotel’s “Sajian Istimewa Ramadan” buffet being served at Lemon Garden until March 31.
This year, Shangri-la Kuala Lumpur is embracing the essence of Ramadan with a warung-style bazaar at its outdoor area.
Amid this nostalgic setup, the highlights are popular dishes from the states of Perak, Pahang, Johor, Penang and Selangor.
For those who crave a taste of royal heritage, chef Nahar Shabuddin Ahmad is featuring Rendang Tok Daging Tulang Rusuk.
Dessert pavilion.
Originating from Perak, this dish was once only served to the state’s royal family.
Nahar shared the secret to this dish – its use of short ribs which are known for their tenderness compared to other cuts of meat.
“Unlike regular rendang, our rendang tok has a slightly sweet note as we use palm sugar.
“It can be paired with lemang or ketupat,” the Malay chef de partie said.
With the dish having been slow-cooked for eight hours, the meat was tender and infused with rich, caramelised flavours of toasted coconut, coconut milk and aromatic spices.
An international range of sweet treats are also available.
Also worth looking out for is chef Rasyafiq Sabri’s Laksa Johor.
This dish features a rich, fish-based gravy paired with spaghetti to create a unique twist on traditional laksa.
Another highlight is chef Muhammad Hafiz’s Ikan Patin Masak Tempoyak.
In it, ikan patin (silver catfish) is cooked in tempoyak, a fermented durian paste that gives this offering its bold, aromatic flavour.
Beyond these signature dishes, the buffet also offers an array of Malay favourites including bubur lambuk, satay, nasi ulam, nasi kerabu, cendol and pengat pisang.
For another dessert option, look out for Kuih Bakar Dangai by chef Fazriza Che Zainuldin.
It is made with glutinous rice flour, grated coconut, palm sugar and a touch of salt.
According to Fazriza, this dessert is commonly found in northern Malaysia.
“To bring out the rich caramelised flavour, I use palm sugar instead of regular sugar,” the pastry chef said.
With a crispy exterior from the grated coconut and a soft, sweet centre from the palm sugar, this delicacy delivers the perfect bite of indulgence.
Variety-wise, the buffet features a wide selection of international cuisines including Western delicacies and Asian-inspired creations, fresh seafood and a dessert pavilion.
The buffet is priced at RM260nett per person (Monday to Thursday) and RM308nett per person (Friday to Sunday and public holidays).
LEMON GARDEN, Shangri La Kuala Lumpur Hotel, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2786 2378) Business hours: 6.30am-10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
