Malay kuih are among the sweet treats at Quan’s Kitchen.
OBSERVING a fasting period brings to mind the need to be grateful for blessings like food, be it a simple meal or a buffet.
Ramadan is also the time when chefs lean on their creativity to offer a variety of tantalising dishes for breaking fast.
At Four Points by Sheraton Kuala Lumpur, Chinatown, the culinary team is collaborating with celebrity chef Naem Ramli for Ramadan.
Naem showing guests how to make Ikan Botok-botok. ― Photos by SS KANESAN/The Star
Besides traditional local dishes, there is an appetising selection of international dishes for “Quan’s Bazar Selera” buffet.
Diners should look out for Naem’s Malay specialities such as Ikan Botok-Botok, Asam Rebus Daging Panggang and Udang Rendang Hijau.
The main attraction is the Ikan Botok-botok featuring flavourful seabass mixed with a variety of herbs and wrapped in a parcel with sweet potato leaf before being grilled.
Naem said the homemade paste comprising onion, garlic, chilli, turmeric, ginger, lemongrass, bunga kantan and daun pegaga were ground together and added to the fish.
The chef also pours in thick santan for creaminess and to bind the ingredients.
“The paste is what makes the dish tasty,” he added.
A delightful serving of curry laksa and vegetable broth can be found at one of the live-cooking stations.
The kitchen has an option of mee or laksa pendek (rat-tail noodle), so make your choice and let the chef add on accompaniments such as bean sprouts, steamed chicken and crispy fried shallots to the bowl.
I opted for curry laksa with laksa pendek and steamed cubed chicken, which could rival my mum’s version as it was rich in taste.
Quan’s Kitchen sous chef Meor Syahir said the curry laksa contained plenty of garlic, onions, ginger, curry powder and coconut milk
“The curry cannot be too thick if mee or laksa pendek is added to it,” he said.
A variety of seafood such as prawns, scallops and crabs for starters.
The rendang hijau is another exciting dish to look out for. Instead of red chillies, the chef adds green ones into the aromatic blend of herb and spices that lends the rendang its moss-tinged shade.
Then there is the darker shade rendang from Perak, a personal favourite, which is good with rice.
This slightly spicy beef rendang has added layers of flavour due to the santan, kerisik and herbs in the recipe.
This dish took me back to my hometown in Kulim, Kedah, where rendang is a must-have delicacy during Hari Raya.
Seafood lovers are not forgotten as there is a variety in the buffet, such as prawns, scallops and crabs to start with.
Make room for desserts because the spread has many delectable treats for the sweet-toothed.
They include a variety of cakes, tarts and puddings as well as a chocolate fountain with marshmallow and fruits that will be an interesting pitstop for children.
The Lychee and Rose Shortcake with its sweet-and-sour combination got me hooked at first bite. The layers of lychee and rose presented a perfect symphony of flavours.
The shortcake is topped with halved strawberries showing off a contrast of pink and white for visual aesthetics.
The much-loved Malay kuih and kuih raya such as london almond, kuih lapis and biskut mazola have a spot in the buffet too.
Priced at RM148+ per adult, the buffet is served from March 23 to April 21, from 6.30pm to 10.30pm.
An earlybird price of RM118+ per adult is available for reservations made before March 22.
Children between six and 12 years old, and senior citizens aged 60 and above enjoy 50% off.
QUAN’S KITCHEN,
Four Points by Sheraton Kuala Lumpur, Chinatown,
2, Jalan Balai Polis, Kuala Lumpur. (Tel: 012-5073327)
Business hours: 7am to 10.30pm, daily.
This is the writer’s observation and not an endorsement by StarMetro.
