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MAKAN KITCHEN,
11th floor, DoubleTree by Hilton Kuala Lumpur,
348, Jalan Tun Razak, Kuala Lumpur.
Tel: 03-2172 7272
Business hours: 6.30pm to 10.30pm, daily
Halal.

Chefs ‘reinvent’ recipes using new ingredients to accentuate the taste.

KNOWN as a restaurant that takes pride in its local fare, Makan Kitchen takes a few dishes to the next level in taste and extravagance while still retaining originality in flavour.

The key to their approach lies in introducing premium ingredients to a simple dish, and taking the time to prepare them just as how they have been cooked over the years.

One of the dishes that has been given due attention is the succulent Long Rib Beef Rendang where meat falls off the bone easily, showcasing tenderness which melts in the mouth with every bite.

One of the dishes that has been given due attention is the succulent Long Rib Beef Rendang where meat falls off the bone easily, showcasing tenderness which melts in the mouth with every bite.

One of the dishes that has been given due attention is the succulent Long Rib Beef Rendang where meat falls off the bone easily, showcasing tenderness which melts in the mouth with every bite.

It is not common to use ribs in a rendang dish but here, it proves itself to be just as good as any other cut, after the chefs work their magic on it.

Alaskan King Crab, turned out to be wonderfully flavourful with a simple method of boiling the meat, and slathering it with melted butter.

The crustacean meat meets otak-otak (top pic) in the next dish, which turns out to be a surprisingly good match.

The meaty crab adds a slight element of creaminess to the savoury otak-otak that tastes heavily of spices with flakes of mackerel.

Another dish that stood out was the Pansoh Manok, a traditional Iban recipe where chicken is slowly cooked inside a bamboo over fire.

The Pansoh Manok, which is cooked on the grill while inside the bamboo, a process that results in a tasty chicken soup with hints of lemongrass.

The Pansoh Manok, which is cooked on the grill while inside the bamboo, a process that results in a tasty chicken soup with hints of lemongrass.

The dish is recreated here to give diners a tasty soup, that can be a little oily, with a pleasant fragrance underlined by lemongrass and peppered with chicken pieces.

From the Chinese corner, we savoured the Peking Duck Roll.

This is made fresh at your table, as a cart pushed around the restaurant, enables diners to customise their rolls according to their taste.

The fresh concept is also applied to the Tandoori Prawn dish that arrives before the diner, hot, fresh and full of flavour, thanks to the overnight marination process.

Tandoori prawns.

Tandoori prawns.

Last but not least, there is the Braised Spicy Venison Ribs, an original dish which is slow cooked for eight hours in aromatic spices to give that unmistakable Asian taste.

Makan Kitchen sous chef Prem Kumar said the dishes were six months in the making but it has been worth their while.

“We had a similar promotion before with the dishes becoming a part of our regular buffet menu, after that.

“Guests loved that and these six new dishes too, which we started serving since May,” he said.

He said the dishes were available at no extra cost, alongside the regular dinner buffet, which features more than 100 dishes across three interactive kitchens.

“They can order these new signature dishes anytime, and as often as they like, while enjoying the buffet,” he said.

The price per person for the dinner buffet, which includes the above-mentioned new signature dishes is RM108++ per person.

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

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