Breaking fast with kampung flavours

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  • Friday, 22 Sep 2006

Chef Azharuddin willhelm the culinaryteam for an all-outbuka puasa feastthis Ramadan.

BREAKING FAST at the Tonka Bean will involve a spread of kampung fare and contemporary delights this Ramadan.  

“We've decided on the balik kampung theme, so diners can expect a host of kampung delicacies from all over the country, including some that we have modified slightly,” said Impiana KLCC executive chef Azharuddin Mohd Isa.  

Azharuddin and his crew have spent a considerable amount of time raking their brains to come up with dishes that will leave a lasting impression on the palate this Ramadan - and for good reason, too.  

“This is our first buka puasa buffet since the hotel opened not too long ago, so we want to start off with a big bang by offering our best and a diverse range of food for our patrons,” said Azharuddin. 

Diners will be tempted to come back for more every day of the week as the chefs have decided there will be seven rotating menus with more than 100 dishes served daily, inclusive of appetisers, mains and desserts. 

Interesting features of the buffet include 10 types of kerabu, the quintessentially Ramadan bubur lambuk and nasi briyani.  

The varieties of kerabu include the popular Kerabu Mangga, as well as Kerabu Perut, Kerabu Jantung Pisang, Kerabu Kerang.  

Chicken Percik ispopular with thosebreaking fast

Kerabu is healthy and a very Malaysian starter, hence our attention to the dish for the buffet,” said Azharuddin. 

Bubur lambuk, meanwhile, is a staple when it comes to breaking fast. We'll be maintaining the basic recipe, but with a slight twist - we're going to use venison in the porridge instead of the traditional beef.  

“The porridge tastes sweeter with venison and I believe we're the first in Klang Valley to attempt this,” he said.  

For a heavier course, Azharuddin recommends the meticulously prepared Nasi Briyani Cooked With Lamb.  

While a whole lamb is roasted separately, basmati rice is boiled until half-cooked before it is stuffed into the lamb to be cooked for about two hours.  

Prepared in Arabic style, the lamb is marinated with paprika and chilli powder, crushed black pepper and yoghurt and garnished with coriander leaf and English parsley. 

“Stuffing the rice into the lamb gives the briyani - which is already fragrant with spices and ingredients such as cinnamon, shallots, garlic, rose water and ghee oil - a very nice aroma,” said Azharuddin. 

Other dishes that come highly recommended are Chicken Percik and Ikan Bakar Daun Pisang.  

For a heavier meal, try the mouthwatering Lamb Briyani.

During the fasting month, diners will be able to enjoy live ghazal performances, as well as have the opportunity to learn and indulge in traditional Malay games such as the congkak and batu seremban.  

The Impiana Balik Kampung Buffet is available from Sept 24 to Oct 23 at RM78++ (adults) and RM39++ (children aged five to 12).  

  • TONKA BEAN, Impiana KLCC Hotel & Spa, 13 Jalan Pinang, KL (tel: 03-2147 1111). Business Hrs (for Ramadan buffet): Daily, 6.30pm - 10.30pm.  

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