To liven up the atmosphere, there are live cooking stalls serving pasta, barbecued items, yong tau foo and murtabak. — Photos: LOW LAY PHON/The Star
THE secret to creating a buffet line that appeals at first sight simply boils down to one word – experience.
Having grown up watching his mother run her mee jawa stall in Taman Sri Andalas, Klang, plus his 22 years of experience in the hotel line, Element by Westin Kuala Lumpur executive chef Mohd Taib Ridhwan knows just how to tickle diners’ taste buds.
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More photos
Lamb Leg Briyani at the Juadah Selera Kita Ramadan buffet at Trace Restaurant and Bar at Element By Westin.
Sup Utara is served with beef tendon, lung and three types of meat.
The Claypot Coconut and Chilli Gravy section offers diners a choice of smoked chicken, duck and beef.
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