Parkroyal Kuala Lumpur,
Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2147 0088 ext 6350
Business hours: 6.30am to midnight.

Buffet offers a wide spread of kampung specialities.

HOME-cooked Malay food prepared the traditional way is something most people look forward to during trips to their hometowns or at family gatherings.

With this in mind, Chatz Brasserie at Parkroyal Hotel Kuala Lumpur is offering a wide spread of kampung dishes to satisfy the taste buds of those, far from home.

Themed Juadah Kampung, there will be four rotating menus featuring more than 150 traditional dishes on the buffet.

“We decided to come up with this concept as we want to provide our customers with a taste of home, away from home,” said sous chef M. Maniam, who has more than 10 years of experience in the kitchen.

Some of the savoury curry dishes available at Juadah kampung buffet.

Some of the savoury curry dishes available at Juadah kampung buffet.

The buffet spread will be prepared by a team of 12 chefs.

“Many of our Malay kitchen chefs grew up eating traditional kampung fare and have learnt the recipes from their families. So, we are confident they will be able to serve the same quality of food like what they savoured at home, to our guests,” said Maniam.

Patrons will be spoilt for choice with the variety of kerabu such as Kerabu Ikan Bilis and Ulam Nangka Muda and ulam like pucuk pegaga (Asiatic pennywort) and terung pipit (turkey berry).

Have a warm bowl of Bubur Lambuk Sayuran — a porridge cooked with mixed herbs and spices, before tucking into the main course.

Maniam recommended the Nasi Briyani and Daging Tanam (top pic), which is briyani rice served with beef.

The Rendang Paru dan Hati has a chewy texture and is cooked in a creamy, spicy sauce.

“The meat has to be cooked an hour earlier and marinated with spices such as ginger, garlic, briyani powder and serai to make it tender and juicy,” said Maniam.

The briyani rice was cooked to perfection, and I was able to taste the harmonious blend of spice in each grain of rice .

Maniam also recommended the Daging Tetel, which is beef trimming that was slow-cooked in a large wok.

The meat with a good balance of fat and lean meat in savoury curry sauce went very well with white rice.

The Ikan Tongkol Masak Gulai, which was soft and had a melt-in-the-mouth texture was also enjoyable as was the Ayam Percik, which had been roasted to perfection with spices and sauces.

Ayam Percik.

Ayam Percik.

“The chicken is marinated a day earlier to allow the meat to absorb all the flavours,” said Maniam.

One of my favourites was the Rendang Paru dan Hati (lung and liver rendang), which had a chewy texture, and was cooked in a creamy and spicy sauce.

There are also assorted fish and cockles grilled to order and served with homemade sauces such as assam sauce, spicy soy sauce and Thai chilli sauce.

Satay lovers should not miss out on the KL satay — where chicken, beef and tripe on skewers are prepared on the spot and grilled to tender, juicy perfection.

For desserts, there are an assortment of kuih, such as apam balik that is filled with cream corn, ground peanuts and sugar, kuih lapisonde-onde and lepat pisang.

The Juadah Kampung promotion, priced at RM125 nett per adult and RM62.50 nett per child, is available until July 27. The buffet is from 6.30pm to 10.30pm.

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

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