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VISTANA HOTEL KUALA LUMPUR
No 9, Jalan Lumut Off Jalan Ipoh,
50400, Kuala Lumpur,
Tel:03-40428000 ext 8208
Business hours: Buka puasa till 10.00pm.

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FINDING a spot ideal for the entire family to break fast can be a difficult task.

Vistana Hotel Kuala Lumpur fortunately provides the perfect venue and a wonderful buffet spread that is ideal for the entire family.

This year, Malay Chef Hamdan Harun, and his team of 12 have come up with a theme called “Asean dan 1Malaysia” that revolves around delicacies from the various ethnic groups in Malaysia and Thailand.

For appetisers alone, Hamdan has outdone himself with Fruit Rojak, Thai Papaya Salad, Chicken Feet Kerabu, Mango Sambal, Gado Gado with Peanut Sauce and Cencalok.

“I have also put in a number of sambal for appetisers that will complement the various ulam. Apart from that we also have western salads; Garden Salad and Potato Salads,” he said.

Looking to introduce something different, chef Hamdan decided to include a special buffet line for Nasi Kandar with Indian dishes like Fish Curry and Ladies Finger, Potato Varuval, Mamak-Style Stir-Fried Cabbage and pappadam.

Hamdan said the Nasi Kandar fit the 1Malaysia concept while the Thai appetisers were ideal to represent the Asean dishes.

The briyani is his own recipe with seven different types of spices, including turmeric, meat curry powder, white fennel, kurma spices and briyani spices.

The secret of the tasty briyani, is the preparation style that is unique to Hamdan.

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Sweet, sourand crunchy:Variousappetisers fromMalaysia andThailand onVistana Hotel’sRamadanbuffet.

“We cook the rice on the stove and stir it for about 10 minutes till the curry dries up, then we put the rice into a steamer,” he added.

Apart from that, there will be 160 dishes each day including beef and chicken satay with thick peanut sauce and ketupat.

A famous dish with patrons at the hotel is the succulent Grilled Lamb, that is marinated for an entire day before it is grilled slowly till the meat is juicy and tender.

The spices used in the marination are ginger, lemongrass, galangal, shallots and Cajun spice.

For dessert, Hamdan has included lots of fruits in his line-up. Among the Malaysian favourites are the Pengat Pisang Dengan Sago as well as the Chinese sweet dessert, Leng Chee Kang.

There is also a variety of cakes including the newly introduced, Peppermint Cheese Cake and the all- time favourite Tiramisu cake.

The buffet is priced at RM43++ per person (per adult) and RM28++ per child (six to12 years old). The spread is on till the end of Ramadan.

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