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BIJAN BAR & RESTAURANT FINE MALAY CUISINE,
3, Jalan Ceylon,
Kuala Lumpur.
Tel: 03-2031 3575
Business hours: 4.30pm to 11pm, daily.

THERE is something about authentic Malay cuisine that brings a sense of nostalgia and yearning, which is what Bijan Bar & Restaurant hopes to evoke this Ramadan.

Their Selera Ibunda buffet spread will be bringing back dishes of yesteryear but amping it up with contemporary ingredients and cooking styles.

Sous chef Mohd Shawal Bashry said Bijan’s cuisine is an inspired take on traditional kampung fare.

“This year, we have drawn inspiration from various states in Malaysia, including Kedah, Negri Sembilan and Terengganu,” he said.

He said some of the new dishes guests can look forward to include opor ayam and nasi kerabu.

“They have been quite popular, so we will be including them in our menu,” Mohd Shawal said.

Opor Ayam is chicken cooked in coconut milk with galangal, lemongrass, cinnamon and other spices.

Opor Ayam is chicken cooked in coconut milk with galangal, lemongrass, cinnamon and other spices.

With more than 100 dishes on the menu, guests will be spoilt for choice.

Notable local appetisers include Ayam Bungkus Kelapa Manis, Sata Terengganu and Ubi Rebus Getuk.

During a recent sampling of the buffet, a personal favourite was the Rusuk Kambing Masak Hitam and Ikan Kurau Cili Padi Pisang Kapas.

The Kambing Masak Hitam is a Pahang recipe, but cooked in a Mamak style.

The Kambing Masak Hitam is a Pahang recipe, but cooked in a Mamak style.

“The lamb dish is a Pahang recipe, but cooked mamak-style.

“Ordinarily, we would use lamb ribs, but for the buffet, we will use lamb shoulder.

The lamb dish had a distinct smokiness and charring that went well with slices of fresh tomatoes.

“For the fish, one of our cooks brings pisang kapas from Negri Sembilan as this type of banana is not easily found here,” Mohd Syawal said, adding that the fish dish is native to the state and was cooked using only a chilli paste and turmeric.

The Ikan Kurau Cili Padi Pisang Kapas is cooked using only a chili paste and turmeric.

The Ikan Kurau Cili Padi Pisang Kapas is cooked using only a chili paste and turmeric.

Other dishes include Gulai Lemak Daging Salai Jantung Pisang, Ketam Masak Cili, Masak Lemak Udang Nenas and Pucuk Paku Cendawan Sisir.

Desserts include an assortment of traditional Malay kuih such as kuih keria, sago gula Melaka and Chocolate Durian Cake.

There will also be live carving and grill stations throughout the promotion.

Desserts include an assortment of traditional Malay kuih like Kuih Koci.

Desserts include an assortment of traditional Malay kuih like Kuih Koci.

The Ramadan Buffet is available from June 10 until July 3, from 6.45pm to 9.30pm.

The promotion is priced at RM90++ per person with a special early bird rate of RM78++ per person for confirmed reservation before June 10.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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