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Warisan Cafe,
The Royale Chulan,
73, Jalan Raja Chulan, Kuala Lumpur.
Tel: 03-2688 9639/9702) or email royaleramadanbazaar@theroyalechulan.com.my
Business hours: 6.30am to midnight
(Ramadan: 6.30pm to 11.00pm).

AFTER last year’s OIC-themed (Organisation of Islamic Countries) buffet for Ramadan, The Royale Chulan returns to its traditional Selera Kampung recipes for this year’s Iftar meal.

According to Royale Chulan’s executive chef Sabri Soid, this might be one of their largest repertoires yet, with slightly over 1,000 selections of condiments, appetisers and dishes prepared for guests.

“We are preparing 20 action stations to serve everything from fritter-type desserts to even Western dishes.

“There are different variants and combinations for each main dish, so basically no diner will be disappointed,” said Sabri.

He explained that with such a wide variety, the menu would undergo rotation, but there would always be 20 “central” main dishes for guests at the courtyard, with 80 main dishes in all for the fasting month.

For the buffet review, we were treated to a selection of traditional kampung dishes.

Aside from staples such as lemang, rendang, serunding made from chicken and beef, there were also fish dishes sampled such as Sup Kepala Ikan Merah and grilled fish wrapped in pandanus leaf.

A4E88B5B286E4554B691261F7752CA5CKeeping it simple: Serunding or meat floss (in bowls), lemang (right, in bamboo tray), pandan-wrapped ikan bakar cutlets (left, in bamboo tray) and the ubiquitious beef rendang (upperleft), are just some of the dishes diners can expect.

 

If one preferred shellfish, there were also prawns cooked in a light curry gravy, as well as deep-fried crab.

The range of kerabu prepared, I was told, can go up to seven, but we were offered prawn and banana kerabu that evening. Which also went well with the briyani rice accompaniment.

Perhaps the best surprise was the fish soup and the prawns.

The former’s simple taste and preparation doesn’t overshadow the firmness and sweetness of the flesh, but at the same time ingredients such as celery and mushrooms also help enhance the soup and fish further.

“It is actually quite simply based on traditional kampung recipe, but it still takes skill so that it tastes like our mothers’ cooking and you don’t want to waste good fish,” said Sabri.

Dishes such as the beef rendang and prawns were also well-prepared. Although some of the reviewers arrived late for cold dishes, the rendang still held its taste.

The prawns were not only large, but firm and well-flavoured by the curry.

Desserts-wise, aside from traditional preparations such as kuih ketayap, pulut or koci, there were also Western desserts.

Next to the dessert glasses, we were also given a preview of two confections which would be served at the buffet.

Aside from a thick chocolate pound cake which should be a guaranteed crowd-pleaser, there was also a mousse made of mango and pistachio.

Light enough so that one doesn’t find it cloying, the mousse’s flavour was well-balanced between sweet and sour, and the pistachio nuts contrasted well with the mango taste.

“Because of the variety of dishes and condiments we are preparing, the stalls start all the way from our Warisan Cafe, and stretches around our central Taman Mahsuri Courtyard. There will also be a ghazal band, Sri Nusantara, playing every night from 8pm till 10pm,” said Sabri.

“Basically our diners will get to enjoy the skylight and view in addition to the air of the courtyard and live music,” he added.

The price for adult diners at the Selera Kampung buffet are set at RM108 nett, while diners below 12 years and above 55 years old enjoy a 50% discount. Reservation is required.

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

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