Simply Malay Buffet, Bijan

Every year, the one Ramadan buffet that I almost never skip, is the one in Bijan.  Considering there are so many varieties of international cuisine iall over town, it's almost ironic that KL has a dearth of places that serve good Malay food in a nice atmosphere.  Fortunately, Bijan is one of them, and their annual buffet during the fasting month is usually quite consistent.

Their new head Chef Razis and assistant Chef Ujang have come up with some hearty traditional items in the theme this year, SIMPLY MALAY.

The buffet starts on 9th May until 31st May, and is priced at RM120++ per person.  Other collaborations include Fave Pay, Buy 5 get 1 free at RM120++, likewise with Tableapp online reservation.

I was looking forward to my favourite Laksam, which sadly they didn't have at the media review, but it looks like it is not in any of the 3 rotational menus, BUT, the Negri Laksa is excellent.  Chef said it was his mother's recipe.  And well, if it's your mother's recipe, it has to be good right.

The broth is interesting and rich, seems to be a mix between laksa Johor and a tinge of assam laksa.  Delicious. Definitely the first item I will be heading for when I dine there.

The various kerabus and salads and ulams are also worth checking out.  The array of condiments including my all time favourite tempoyak (fermented durian) and cincaluk (ferment tiny shrimp) make for a wonderful accompaniment to the ulams, but alas, requires rice as well.

This gorgeous nasi minyak (oil rice) served in a beautiful claypot, screams out for the neighbouring curries.

Curries

Can't go wrong with Gado Gado, a refreshing "salad" with peanut sauce as a dressing.  I love the different textures in Gado Gado, from the crunch of the turnip, (or Jicama to make it sound more trendy), the soft chewiness of the tofu, the almost hard long beans.  This is a salad I can eat daily.

An interesting selection of Barbecued stuff as well, although this particular fish looks like something that was on display in the museum's ghost and supernatural exhibition a few years back.  (I swear there was a Toyol or "Mermaid" that looked like this. )

So many things to choose from...

What is a Malay buffet without our iconic national dish... Otak Otak....Kidding, Satay of course.

The desserts hmm, frankly, could have been better, but there was that freshly made appam stall that was excellent.

Bijan Bar & Restaurant
3 Jalan Ceylon
50200 Kuala Lumpur
Opening Hours : Mon - Sun 4.30pm to 11pm.
Tel: 03-20313575 Fax: 03-20313576

Should you require any information, please contact:

Selena Mak
Senior Sales & Marketing Manager
Email : selena@goodfoodtrio.co
t: 03-20316568
m: 016-631 2628

Ezah Izzati Othman
(Marketing & Social Media Exec)
Email: marketing@goodfoodtrio.co
t: 03-20316568
m: 0175153439

Lemon Gardens's Festive Dinner Buffet - Specially For the Month of Ramadhan Only

Wishing all my Muslim friends a blessed Ramadhan.  I truly admire the faithful who can pull of a fast, for me, the food part is no problem, but the liquids part would be a great challenge.  I have tried it before, successfully, back when I was in the Fourth Form,.... when I was more malleable and flexible.

Capping off my Ramadhan buffet capers, (although as mentioned, due to some new ruling you cannot ostensibly use that term, hence all the creative names like "festive dinner" or selera kampung or warisan etc etc...but a rose by any other name.....so yeah, this should be my final invited fasting month buffet review for this season, and rightfully, the "finale" was at Lemon Garden Shangrila.

Cutting to the chase, The Festive Dinner Buffet is priced at RM 198 nett per person from Sunday to Thursday and The Festive Seafood Dinner Buffet is priced at RM 228 nett per person from Friday to Saturday.

Early Bird Offer is now available for dining period from 15 to 23 May at RM 175 nett per person and is only valid from Sunday to Thursday.

For more information or reservations call (03) 2074 3900 or email restaurantreservations.slkl@shangri-la.com or visit our site at www.shangri-la-specials.com.

Set up at the terrace area, a wide array of stalls, over and above the normal lavish Lemon Garden spread inside the main area, include Shish Tawouk (Charcoal Grilled Chicken Cubes), Iranian Kubbiedeh (Charcoal Grill Minced Lamb), Iranian Tikka Mastih (Charcoal Grilled Beef), Barbecued Chicken Wings, Fresh Water Prawns Siamese style, Grilled US Oysters and more.

Freshly carved Shawarma Kebabs.....

Served in pita pockets...actually it's a bit too filling so do proceed with caution.... you might not be able to enjoy the other offerings...

Freshly deep fried Tempura assortment...

The quintessential Malaysian Char Kueh Teow, a dish that transcends race and religion...

You know a buffet is of a different class when they serve Macadamia nuts in the buffet... (Macadamias are sooo expensive)..

A cacophony of curries.... In the usual buffet section, a wide array, which squeal for rice, so if you're on a carb free or keto diet, you might as well surrender.. A special mention is deserving for the Beef Cheek Rendang, melt in the mouth and so utterly good that it was the only thing I went back for seconds.  (not that the rest of the stuff are not good, it's just that with limited stomach space, I had to limit my intake but the beef cheek warranted extra space)

Rendang Pipi Lembu (Braised Beef Cheeks with Malay Herbs and Dried Coconut Paste)’,

My favourite of this season, Lemang...Black glutionous rice and the usual type...Pair this with the beef cheek rendang and you'll have shivers down your spine.

A kaleidoscope of Kerabu... Kerabu is a "salad" so to speak, in Malay.  The usual fare of Wild Fern, Mussel Kerabu, Kerabu Taugeh Ikan Masin, ...

The fresh seafood section also never fails to impress...Here's a tip, go early, and you can get crabs almost the size of a dainty girl's palm....

They were particularly proud of their Fishhead curry.  I really wonder if using a fish head as opposed to using any other part of the fish would make a difference to the taste, but fish head curry seems to be an in thing in Malaysia, and very expensive as well, considering the dish probably originated because people didn't know what to do with the fish head

The roast section has a sacrificial lamb with drippings onto a tray of biryani,...which is oh so delish...with racks of ribs and other meats as well..

I have always almost NEVER managed to get the black chicken ginseng soup from the Chinese section...I later discovered that it's made in limited numbers so the early worm gets the bird.

And to finish the job, DESSERT...

This fresh fruit counter (at the annex) was particularly popular, as fresh mangoes were skinned on the spot and served....

Zooming into these babies that look like a pangolin's err... something... the Buah Salak... an acquired taste, but I have been eating it for years and I love it..

Lots of Buburs and Pengats... (I won't even bother with the translation, but basically a dessert stew with a coconut base, and different fillings)

The usual dessert fare is available...

I was particularly delighted with this dessert offering, baklavas... those in the know would know how ridiculouly expensive these middle eastern delights are...layers of filo filled with nuts, usually pistachios, with the aromatics of rose water...

And a wide array of Date offerings, as is the tradition during the fasting month, as dates were the Prophet's favourite break fast food.

The troop of Chefs..

To RECAP

The Festive Dinner Buffet is priced at RM 198 nett per person from Sunday to Thursday and The Festive Seafood Dinner Buffet is priced at RM 228 nett per person from Friday to Saturday.

Early Bird Offer is now available for dining period from 15 to 23 May at RM 175 nett per person and is only valid from Sunday to Thursday.

For more information or reservations call (03) 2074 3900 or
email restaurantreservations.slkl@shangri-la.com
or visit
www.shangri-la-specials.com.

Syiok Malaysia Menu At Makan Kitchen, Doubletree by Hilton

Oh dear, this post is a bit late, which is a pity, and I hope they extend this promotion, cos the food is really rather good, the SYIOK MALAYSIA 3.0 in conjunction with Merdeka and Malaysia Day.  As of now, it extends to 16th September so do hurry, it's priced at RM135 nett per person.

So what is SYIOK MALAYSIA 3.0?  In that already vast buffet that is Makan Kitchen, for this period, from around Malaysia, several chefs are highlighting their various fortes, from their home states in some cases.

Larkin Kacang Pool, a beanie delicacy that is like a local mexican bean soup kinda thing.  Rather unique, and served with a fried egg, and toast to dip, with a lovely side salad of paku pakis (wild ferns)

Welcome three layer tea drink....

A very comforting broth that reminds me a bit of the chinese salted mustard greens soup, (ham choy).  Nyonya Itik Tim, a quintessential peranakan soup. 

Signature Penang fish head curry..... seriously there was too much food that night and  I didnt get to try everything, but the sauce was rich and thick and a perfect accompaniment with rice.

One of their signature dishes has always been the Roast Duck, which is really very very good.  I believe this dish is normally available in the buffet.

Roast Duck roasted to perfection.

It's quite a painstaking process, as you can see, the Chef must be pretty strong to begin with, to have to suspend that duck for such a long time on one hand while basting it with hot oil.

Sarawak Laksa, my favourite dish of the night.  The soup was perfect, not too rich, not watered down, and chocful of ingredients.  Just thinking about it makes me want to troop over to Makan Kitchen for this.  Sarawak Laksa has been really making waves in the Peninsula in the last decade or so, and this version, in my opinion, is very good.

A special briyani, so very rich but so very good and decadent.

Beef Rendang Tok.  It's interesting how each state prides itself with their own versions of rendang, and rendang Tok, one of my personal favourites, hails from Perak, and it actually is supposed to be a dish befitting of royalty.  The difference is this rendang is drier than the other cousins, but so delicious.  Melt in the mouth beef.

Chef Eric introducing the army of chefs to us...

A buffet is incomplete with a teh tarik....

And dessert, ice kacang... for that night, ours was presented with a candy floss covering...a bit too pink and sugary for me.

Hopefully they will maintain some of these wonderful dishes after the promo is over.


CONTACT

Tel: 60-3-2172-7272
Fax: 60-3-2172-7590
Email: KULDT_FBReservations@hilton.com

OPERATING HOURS

MAKAN KITCHEN
Location Level 11
Breakfast 6.00am to 10.30am
Lunch (Weekdays) 12.00pm to 2.30pm
High Tea (Weekends and Public Holiday) 12.30pm to 4.00pm
Dinner 6.30pm to 10.30pm
*All day dining menu available 11am to midnigh