The Mill Cafe,
First floor,
Grand Millennium Kuala Lumpur,
160 Jalan Bukit Bintang,
Kuala Lumpur.
Tel: +603-2117 4163/4164 or
Business hours: 6.00am-11.00pm;
Ramadan buffet: 6:30pm – 11.00pm.

FOR diners who are looking forward to indulge in a sumptuous and delectable spread of local cuisine, especially spicy dishes, should look to The Mill in Grand Millenium.

Featuring the uniqueness of a wide range of spices, the hotel’s Indian chef Markhan Rawat serves a variety of dishes that is showcased at the Germesik Selera buffet.

FE0B32A005A6471BB3AAEA73F620B9D2Long preparation: Indian chef Markhan Rawat is holding the Whole Lamb Carving With Mint sauce And Rosemary Hollandaise.


“The highlight of the buffet is the spiciness of each dish that blends harmoniously with different ingredients,” said the chef who is from northern India.

“The dishes in my country are a lot hotter than the ones here. We tried to play it down a little to suit local customers as well as international tourists staying here,” he said.

The buffet is the joint effort of several chefs featuring a wide range of local dishes consisting of appetizers, main courses, and desserts.

We started off with a mixture of appetizer, the kerabu perut, kerabu manga muda, kerabu jantung pisang. Each dish is exclusive in its spiciness.

The saltiness, sourness and spiciness of the dishes blends harmoniously together.

The light tease of lime juice in the kerabu manga muda enhances the taste even more, bringing a dynamic flavour to the dish.

The aneka gorengan is a dish of deep fried squid in turmeric, quail and spicy chicken served with tomatoes and coriander yogurt dressing.

It was rather dry eating the deep fried items alone. However, the cool yogurt helped bring it to a perfect balance.

The writer dug into the chef’s signature dish — Lamb Kofta with Naan bread.

The naan bread that was accompanied by a generous sprinkle of coriander leaves exudes a pleasant fragrance and is a heavenly match with the Lamb Kofta, perhaps the best curry combination.

“I marinated the minced meat with ginger, garlic, coriander leaves, masala salt and a whole lot of spices to add to the taste before bringing the mixture to a rolling boil.

“I also add turmeric, onion and tomato to give an extra taste to the food,” he said.

It was indeed a grand presentation of a whole roasted lamb carving served with mint sauce and rosemary hollandaise garnished with cherries and long beans.

6DDF505C50BE44EC8F7F3269D96E37ABPerfect: The Lamb Kofta With naan bread is a heavenly match.


The lamb was tender and juicy; it melted almost instantly upon entering the mouth. The mint sauce was slightly mild in taste and dipping it into the hollandaise sauce brought out the barbecue flavour of the lamb.

“The lamb is marinated with ginger, garlic amd, other ingredients and was roasted for half an hour,” he said, commenting that the lamb must be cooked evenly to have a fine balance to the taste.

The Germesik buffet line-up also offers an extensive selection of traditional Malay dishes and regional specialities like the nasi kerabu with a generous sprinkle of condiments, Ikan Patin Masak Tempoyak, Ayam Percik, Rendang Udang Berkerisik, Arabic Dates as well as an assortment of Malay kuih.

Diners can also tuck in to some of the savoury desserts after the buffet with some of the unique desserts like the tab tim grob (Thai Red Rubies), Semolina Milk Pudding, Mango Cheese cakes as well as the traditional pisang goreng and cempedak goreng.

The buffet also features some international cuisine such as the Japanese sushi and maki roll, pizza and pasta to cater to walk-in tourists.

The Ramadan buffet is priced at RM98 ++ per person.

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

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