![]() ![]() Salmon Sashimi, Tuna Sashimi, Poached Octopus, fresh oysters, crabs, prawns, scallop that you shouldn’t miss out too. Grilled Fish Fillet with Paprika, Bake Farfalle al Forno, Saffron Steamed Mussels Cioppino with Potato and Fennel, Slow Cooked Lamb Shank, Roasted Beed Prime Rib, Steak Au Poivre on Burnt Shallot Cream Jus, Swiss Meatball with Wild Mushroom Cream, Sauted Potatoes with Chive Ricotta, to make the spread merrier. …Lamb Satay, Beef Satay, Chicken Satay, Beef Satay, Szechuan Chicken, Penang Fried Kuey Teow with Abalone, Gulai Termenung, Rendang Daging Hitam, Braised Vegetables with Glass Noodles, Bean Curd and Turmeric Coconut Sauce, Ikan Patin Tempoyak Pahang, Pajeri Nenas Timur, Seabass Sayadieh Style, Beef Kafta, Egyptian Vegetable Moussaka, Egyption Muammar Rice. You can pick your favorite protein from poultry to seafood ( salmon is a MUST!), then finish it with ikura salmon roe.Īrabian Mezze, Ramadan Salad Enhancers, Hummus, Section for Seafood Catalana Salad, Taugeh with Sesame Vinaigrette and Chilli Flakes, Pucuk Paku with Smoked Shrimps, Insalata di Riso, Sardine with Sweet Peppers, Young Papaya Salad with Sea Coconut, Pajeri Nenas Timur, Tabbouleh, Labneh, Moutable.Ĭontinue to savour more dishes as we walk through the buffet area, where we had Mushroom Briyani Rice, Tandoori Naan, Northern Fresh Water Prawn Sambal Utara Winged Bean, Ketam Bakar Lemak Cili Api, Ayam Goreng Berlada, Bergefil Kentang, Kobis Bulat Masak Lemak, Lamb Rack Bakar Kuzi, Pineapple Fried Rice with Curry Powder, Tandoori Prawn, Ghobi Manchurian, Fish Masala, Goan Crab Curry, Chicken Tikka. Next up, Summergirl’s favorite – Curry Laksa by the ever-friendly Chef Hanif that is beyond and above the normal. We also love the Sambal Udang Gala here, which have fresh water prawns stir-fried with well-love Malaysian sambal. ![]() ![]() Altantic salmon cooked with such as tamarind, daun kesum and bunga kantan, resulting in bold, spicy, sour flavours that pair really well with the fish. At Four Seasons Kuala Lumpur Sajian Kayangan Kita buffet, Chef Putri will be sharing her signature Nasi Ulam Utara, a classic version, and another one elevated with a touch of freshly sliced black truffle.Īlso must-try will be the Asam Pedas Salmon, a dish that Hotel Manager Sheila Ali loves to enjoy with her family. The first that comes in sight is Nasi Ulam Utara- a traditional Northern specialty that put together a variety of finely chopped fresh local edible greens and spices, creating multi-dimensional flavours that make this dish really unique when mixed together. Various booths will be set up around Curate Restaurant at Four Seasons Kuala Lumpur Hotel, featuring choices including nasi ulam, Sakura Edi Fried Carrot Cake, Sup Daging Berempah, Oriental Style Quzi Lamb, Tuaran Seafood Noodle, Lontong Masak Lemak Cili, Kuih Apam Gula Hangus Karamel Nangka Madu along with Itik Golek Pekan, Ketam Bakar Lemak Cili Api, Ayam Percik ala Kelantan, Soft Shell Crab Mango Salad, Laksa Sarang Kayangan Salmon, Sambal Udang Galah as highlights from the buffet line. Chinese delicacies counter offers Hokkien Fried Mee, Loh Hon Chai with Vegetable Dumpling, Sweet & Sour Prawn Roll, Wok-Fried Squid with Dry Chillies and Cashew Nuts and more.Discover an array of traditional classics with a Four Seasons flair as Chef Putri, Chef Hanif and Chef Alif join hands to bring you on a journey around the region, showcasing festive specials, generational family recipes and nostalgic flavours with uplifted presentation that will set to be a feast to the eyes and palate this season. Western selections in Renaissance Ramadan buffet covers Grilled Chicken Leg with Fresh Herbs and Jus, Grilled Asparagus and Sautted Mixed Mushroom, Grilled Minute Steak with Black Pepper Sauce, just to name a few. The noodle station offers Laksa Johor, Laksa Penang and Laksa Kelantan or Nyonya Laksa. ![]() To further tease your palate, check out the “live kitchen” dishing out a la minute grilled seafood or juicy chicken and beef satays with its classic peanut sauce. Hot selections of local flavours to be discovered in TEMPTationsS in Renaissance Hotel KL include Daging Palimbang, Kuzi Kambing Tulang Rawan, Bawal Masak Tomato, Sotong Masak Cili Kering Kicap Manis, Udang Gulai Nenas, Sambal Tumis Tempe, Pucuk Paku Masak Lemak Cili Padi. All time buka puasa favourites include gado-gado, rojak buah, pasembor, telur masin, acar jelatah, tahu sumbat, lemang and serunding, together with an assortment of crackers, pickled fruits and the must have bubur lambuk is available throughout the fasting month. ![]()
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