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FLAVORS RESTAURANT,
SWISS GARDEN HOTEL & RESIDENCES KUALA LUMPUR,
117, Jalan Pudu, Kuala Lumpur.
Tel: 03-2785 1111 ext 1190
Business hours: 6.30am to 11pm, daily.

TAKING centre stage at the Ramadan buffet dinner at Swiss-Garden Hotel & Residences Kuala Lumpur is the sweet, sour and spicy assam pedas.

Hotel executive chef Othman Abu Bakar said the buffet spread showcased more than 100 dishes butassam pedas was a signature item at Flavors Restaurant.

Assam pedas is popular among our customers,” he said.

The Asam Pedas Ikan Merah with its thick and spicy gravy is delightful to have especially with white rice.

There are many other dishes to savour for the break of fast including freshly prepared salads, kerabu, soups, hot dishes, desserts and beverages.

Othman said the restaurant was also known for its Roasted Whole Lamb on Pit which paired nicely with nasi briyani or nasi Arab.

“It is a favourite and a hit among our customers. They look forward to it every Ramadan,” he said.

One dish that intrigued me the most was the Bubur Lambuk Unta (camel meat porridge).

The Bubur Lambuk Unta was a personal highlight and the saying that it taste like chicken whenever trying new meat rings true.

The Bubur Lambuk Unta was a personal highlight and the saying that it taste like chicken whenever trying new meat rings true.

When asked if this dish was common here in Malaysia, Othman said, “Adding camel meat to the porridge is a twist to the traditional bubur lambuk. It (camel meat) is a staple for the Arabs,” he said, adding that the meat was a product from Australia.

Othman said he introduced this particular bubur lambuk in Kelantan more than 10 years ago and it was well received by diners.

Sliced onions, cinnamon stick, cardamom and star anise are sauteed in ghee until the onions turn a light brown, before a blended mixture of garlic, ginger, dried shrimps and black pepper are added to the pot.

“Cook the porridge first before adding coconut milk to it. The camel meat is boiled separately and ground before being mixed with the porridge.

The dish was a personal highlight and the saying that “it tastes like chicken” whenever trying uncommon meat, rings true.

But the texture was a bit tougher compared to chicken.

It was, however, very tasty so it is best to be cautious not to overindulge.

Another dish that was a personal favourite was the Kambing Kuzi, which is famous in Kelantan.

Othman used his mother’s recipe which calls for blended fried shallots mixed with blended ginger, shallots, fennel seeds and black pepper.

“All of these are cooked together with the mutton until the meat is tender. Chilli sauce, tomato sauce, dark soya sauce, salt and pepper and lime juice are then added,” he said.

It is finally garnished with cashew nut and raisin with some evaporated milk.

To bring a sweet end to a huge array of main dishes, one should try the Durian Cake or at least take the time to admire the artistry of it.

The durian cake is a winner in terms of presentation. Pretty to look at and yummy to eat.

The durian cake is a winner in terms of presentation. Pretty to look at and yummy to eat.

One can see that meticulous work was done to make it look realistic with the different shades of cream for it to resemble a durian.

The sponge cake was light and good for seconds. Even the chocolate mousse cake was light and not too sweet.

There are also other local dishes such as bubur cha cha Nyonya Melaka, serawa durian and Nyonya kuih.

A selection of local desserts for those who crave for local delights.

A selection of local desserts for those who crave for local delights.

The buffet dinner, priced at RM118 nett per adult and RM59 nett per child, is available from 6.30pm to 10pm, until July 5.

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

 

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