FOR those who love a zesty twist in their dishes, a meal packed with fruity surprises ticks all the right boxes.
Tangy, sweet and citrus-infused dishes are taking centre stage at Vasco’s, the all-day dining restaurant at Hilton Kuala Lumpur, where chefs are elevating classic dishes with inventive fruit-infused creations.
The Golden Snapper Otak-Otak with Passion Fruit Salad is a perfect example.
The passion fruit provides a refreshing, sweet-sour lift to the delicate otak-otak.
In the Slow-baked Short Ribs with Coconut Floss and Sambal Strawberry, the fruit adds sweetness and slight tartness to mellow the spicy kick of the sambal.
Even the Roasted Jumbo Chicken has a citrusy touch with Mexican Citrus Mojo, while the Lambassador Smoke Paprika Beef Shank Hammer pairs tender meat with naturally sweet roasted pumpkin.
This year’s buffet spread boasts over 180 dishes, with Slow-roasted Venison with Rempah Panggang among the new additions.
Infused with aromatic herbs and spices, it offers a robust, tangy kick that lingers on the palate.
Executive sous chef Ridzwan Rasit said the meat is marinated with a special spice-mix, before being roasted for six hours.
Over at the live action stations, a highlight is the Petai “ASC” (Aquaculture Stewardship Council) Tilapia Fillet.
The tilapia fillet, marinated with tom yam-inspired flavours, has a delicate texture.
To give it a special edge, it is complemented with petai (stink beans).
For a more balanced flavour, the fillet can be paired with mint chutney, which adds a subtle sour and spicy note.
Classic dishes such as rendang and satay, available in both chicken and beef options, are also a must-try.
The Beef Rendang Tok offers a gentle balance of savoury and sweet flavours, delivering a rich and satisfying taste.
The chicken satay is tender enough to slide effortlessly off the skewer, its savoury richness perfectly complemented by the indispensable sweet peanut sauce.
Not to be missed is the Keropok Cita Rasa Laut – a crispy cracker made from processed seafood shells and spices.
The shells are cleaned, roasted, dehydrated and ground into a flavourful powder, then mixed with tapioca flour, coriander, oyster sauce and white pepper.
For dessert, durian steals the show with Durian Fritters, Serawa Pulut Durian Musang King and Durian Crepe.
Vasco’s Ramadan buffet is available until March 19.
It is priced at RM238nett per adult and RM119nett per child (six to 12 years old).
VASCO’S, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2264 2264). Business hours: 6am to 10.30pm, daily.
This is the writer’s personal observations and is not an endorsement by StarMetro.
