Ancasa Hotel & Spa,
Jalan Tun Tan Cheng Lock,
Kuala Lumpur.
Tel: 03-2026 6060
Business Hours: Daily.


THIS fasting month, Ancasa Hotel & Spa Kuala Lumpur is dishing out something magical in a pot for their patrons.

Junior sous chef Sudin Ahmad and Malay chef Mariam Ibrahim are preparing some of their best dishes during the Belanga Ajaib Chef Sudin Ramadan buffet.

6E1409AA35BA4C879E723945501F7FF9Lots to savour: Mariam and Udin want patrons to savour the magic of their food with the Belanga or pot.


There are over 100 dishes of local and international delights with Kampung flavours everyday at Ancasa. With eight menus, 14 live stalls and food from all over Malaysia awaiting patrons for this fasting season.

A must have bubur lambuk along side sup ayam berempah, tom yam soup, cream of mushroom and minestrone are lined up to tease the taste buds. Then head on to the appetizer section where there’s an array of salads, kerabu, dates, jeruk, Ikan Masin and cold cuts as well as cold fry.

From the magic wok, the main course such as nasik kuning, nasi kerabu, nasi briyani, gulai gading nangka muda, sambal tumis udang petai, Indian Style Fish Curry, sotong masak pedas, kambing masala, ayam masak merah, lamb kebab, ketam nenas and sambal telur are just a few of the dishes prepared during the month.

Look out for roasted whole lamb with spices, Nyonya curry laksa, mee rebus, ikan panggang with dips, lok-lok with peanut sauce, lempeng pisang, sotong kangkung, pengat labu, badak berendam, mee mamak, roti jala, deep fried seafood wanton, cantonese kway teow, chicken tandoori, cheese naan, chicken and beef satay.

For those who love to sink their teeth into the sweet stuff, the dessert counter has 16 types of Malay kuih, rempeyek, jelly santan, bahulu, wajik, dodol, marshmellow with chocolate fountain, pavlova with custard, sago gula melaka, tapai ubi and fresh fruits.

According to chef Sudin the reason behind the “belanga” concept was to get a back-to-basics vibe.

He said in the olden times and villages, people are served using these ‘belanga’.

“There is a difference in taste when you serve people using the pot and steel containers. So this is the magic here, which we want people to unravel during the fasting month.

“Nowadays you don’t see much use of these belangas, so we wanted to introduce them back to the people.

“We have live cooking stalls with hot apam balik, our signature bread and butter pudding, home made doughnuts and an array of traditional dishes,” he said.

The Belanga Ajaib Chef Sudin’ Ramadan buffet will be available throughout the fasting month at Saffron Brasserie, Lobby Level from 6.30pm to 10pm. The buffet is priced at RM70 nett (adult) and RM45 nett (child).

Early birds would be able to enjoy RM50 nett for the buffet.

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

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