• Views28 Views
  • Comments no responses
2884E268DFCF497E9C1B39D293D91A1E

Latest Recipe,
Le Meridien Kuala Lumpur,
2, Jalan Stesen Sentral,
50470 Kuala Lumpur.
Tel: 03-2263 7888
Business Hours: 6.00am to 12.00am.

[google-map]

THIS Ramadan, head for the Latest Recipe Restaurant at Le Meridien Kuala Lumpur, as executive sous chef Zubir Mohd Zain brings you his very own inspired recipes that would tantalise your taste buds.

Hailing from Kulim, Kedah, Zubir, who has about 25 years of experience in the culinary industry, said although his speciality has always been Western cuisine, he has brought in some famous recipes from other states in the country to make breaking fast a memorable experience for diners.

A true believer in simplicity and authenticity, Zubir is no doubt a celebrity in our local media network scene, as he has starred in a series of episodes of MasterChef Malaysia.

76265BBB940B471886094B0C5E8E2086Ready to carve: Zubir cuts into the lamb as he explains the spices used in the dish.

 

“I am driven by the satisfaction my guests experience when they dine at our hotel. Most of them enjoy simple dishes made from top quality ingredients,” said Zubir when asked what inspires his culinary creations.

In addition to Japanese, Western, Chinese and Indian live cooking counters, guests will have the joy of savouring 10 favourite local dishes created by Zubir.

Indulge in Sup Jernih Udang Galah, Rendang Ayam Pencen Pucuk Ubi, Ikan Kerapu Rangup Sos Berlada Bunga Kantan, Satay Kepal Udang dan Ikan a ala Thai, Sizzling Makanan Laut Sis Kacang Hitam, Rusuk Lembu Panggang a la Monggolia, Solok Sotong Bakar Lemak Kuning, Pengat Durian dengan Pankek Gulung and many other mouth-watering dishes.

These dishes are a reflection of Zubir’s happy childhood memories where family gatherings revolved around his mother’s delicious cooking.

“I would recommend our signature dish — the Roasted Whole Lamb with Arabic Spices, Bukhara Basmathi Rice, Nuts and Mint. This is best served with light rosemary garlic juice and tarator sauce,” said chef Zubir, adding that the lamb is marinated for two days in Arabic spices and vinegar, which makes it an outstanding and popular dish among diners.

In addition to that, he also recommends the Tandoori Murgh, which is available at the Live Indian Counter, the different types of kerabu, bubur cha cha and Bihun Sup Utara (beef shank is used to give the dish the aroma it deserves).

“The tandoori chicken here is different. The chicken is marinated with yogurt, ginger and Indian spices, and diners are sure to head to the counter for a second time,” he said, adding that seven menus will be rotated on a daily basis throughout Ramadan.

In the International Composed Salad section, try the Terong Berlado, an Indonesian-style eggplant salad with pounded chilli. It is just amazing to find that the ingredients used in creating this dish blend well and the amount of salt and chili was appropriate.

The Dhalca Kambing Pulau Pinang Tumis Darat Kacang Mungai (Lamb Stew Penang Style with Local Spice and Drumstick Beans) in the Hot Buffet Dishes section is a must-try. The lamb is cooked to perfection, and the drumstick beans used complement the meat well.

For those who prefer to go vegetarian, try the Baigan Kalongi (Egg Plant Tempered in Tangy Onion Seed and Tamarind Gravy) and Kadai Paneer (Cottage Cheese Cooked with Fresh Onions, Tomatoes and Capsicum), while those who crave for Western delights will be please with the variety of dried and homemade pastas at the buffet counter.

Desserts are usually last, but I was informed by my Muslim friends that they would start off with something sweet before heading for the main dishes when breaking fast. At Latest Recipe, a wide variety of kuih-muih and exotic fresh dates are available for diners. Apart from buah Melaka, the kuih sago, agar-agar and pulut inti are among the choices that diners have at the restaurant.

9C4C5EEBDA4B4CDFA43411B6B523A88EPlenty of choice: Some of the delicacies available on the buffet spread.

 

Well-known local beverages to be savoured on the buffet include Air sirap bandung, air tebu, air kurma, ice lemon tea and teh tarik panas.

Zubir has participated in various competitions and has done Le Meridien Kuala Lumpur proud by leading his team to win “The Most Outstanding Hotel Team Award” in the Malaysian Salon Culinaire competitions in 2005 and 2007. Having been with Le Meridien for the past eight years, he has spearheaded the level of excellence in food preparation. He has also participated in many culinary stints and cross exposure on the international culinary platform.

The Ramadan Buffet dinner is available until Aug 17 and is priced at RM128++ per person (from Mondays to Fridays), at RM118++ per person (on Saturdays and Sundays) and at RM88++ per person (for bookings after 9pm from Mondays to Thursdays).

For reservations, visit www.discoverlemeridien.com or e-mail dining.lmkl@lemeridien.com.

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

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *