Level 11, DoubleTree by Hilton,
182, Jalan Tun Razak, Kuala Lumpur
Tel: (03) 2172 7272 / 7680
A lavish all-Malaysian high tea spread prepared by chefs Azri, Kua and Prem awaits Daddy Dearest at Makan Kitchen at DoubleTree by Hilton.
IMAGINE treating your beloved Dad to a sumptuous all-Malaysian buffet prepared by three fathers for Father’s Day. Dad can even dine for free at Makan Kitchen, provided he is accompanied by three other full-paying adults.
Chef de cuisine Ahmad Nurul Azri says that over 60 dishes comprising Malay, Indian, Chinese, Nyonya, Kristang (Malaccan-Portuguese) and Iban savouries and sweets would be prepared. It is going to be a celebratory feast fit for a king.
“What makes our buffet unique is our focus on Malaysian delights only, from the ingredients, condiments and sauces to the way the dishes are cooked and presented, in line with Makan Kitchen’s locally-inspired culinary concept,” says Chef Azri.
“I daresay our hearty offerings not only appeal to family patriarchs but also to everyone else in the family.
Among the highlights are popular street food like Nasi Lemak Bungkus, Roti John (local omelette and marinated mince meat sandwich with condiments), Satay, Mee Kari, and a Ramly burger action station.
“We anticipate this truly Malaysian offering featuring beef and chicken burgers, as well as hot dogs made a la minute, will be a big hit with many diners,” Chef Azri adds.
Diners can also look forward to relishing traditional treats such as spicy Sambal Kerang (cockles cooked with dried chilli paste), Sambal Udang Petai (prawns and stink beans in chilli paste), Rendang Limpa (ox spleen braised in spicy coconut gravy), Bergedil Daging (minced beef and potato cutlets) and Laksa Johor from the Malay kitchen.
Not to be outdone, Chef Kua Beng Hooi plans to entice fathers to his Chinese kitchen with myriad afternoon delights that range from nifty finger food to piquant Nyonya specialities.
“I’d recommend you start with some light palate pleasers like the assorted Dim Sum: Barbeque Yam Puffs, Deep Fried Wantans and Yau Char Kwai (dough fritters stuffed with squid paste) and Prawn Spring Rolls before moving on to heartier stuff,” says Kua.
“A variety of hearty, home-style dishes such as Braised Duck with Foo Chuk (beancurd skin rolls), Lotus Leaf Rice, Teow Chew Fried Chicken Wings and Spicy Chicken Chop with plum dipping sauce would also be served. If you like robust flavours, then try some Pie Tee (crispy pastry shells filled with braised vegetables and sweet barbecued chicken) or a bowl of Yam and Chicken Soup.”
“Remember to leave some space for my Squid 65,” Chef Prem Kumar Jeyaraman interjects. “The ultra-crunchy, deep-fried, spice-marinated squid is delicious!”
The spice master also promises to spice up Father’s Day further with his oven-fresh Naans, Chicken Briyani (rice cooked with chicken, cumin seeds and ghee butter oil), Lamb Karaikudi (South Indian lamb curry) and Chicken Madurai (deep-fried chicken with Indian herbs and spices).
“You mustn’t forget dessert, especially our Goreng-goreng selection: bananas, buah sukun (breadfruit), kuih bakul (steamed glutinous rice cake) sandwiched between sweet potato and yam slices that come hot off the wok!” adds Chef Azri.
Another must-try here is Ice Cream Teppanyaki, which is all the rage right now. Just pick your choice of ice cream flavours and toppings (almond flakes, candied lemon peel, chocolate chips or raisins), and the chef on duty will “cold fry”’ the creamy concoction on a freezing stone slab for you on the spot!
Have a penchant for perennial local sweets?
Then the plethora of Sesame Balls with Red Bean Paste, Malay Kuihs, ABC (shaved ice topped with syrups and toppings), Cendol (screwpine-flavoured glutinous rice flour strands in coconut milk and palm sugar syrup) and Bubur Cha Cha (coloured rice vermicelli with yam and sweet potatoes served with palm syrup and coconut cream) should leave Dad and you completely spoilt for choice.
Priced at RM45++ per person and RM22++ per child below 12 years old, the Father’s Day Malaysian High Tea buffet is available from 12.30pm–4pm. Prior reservations are advised.