Muhammad Syahid says Quan’s Kitchen is featuring Chinese Muslim dishes this Ramadan.
Bridging cultures with Chinese Muslim cuisine in KL, Chinatown
Fusion meals are not unusual in Malaysia, as the number of restaurants offering dishes combining two or more cuisines continues to grow in the Klang Valley.
This year, one chef has taken inspiration from Chinatown for the hotel’s Ramadan buffet.
“Chinese Muslim dishes are popular here and there are a lot of Malays who want to savour dishes that incorporate elements of Chinese cooking,” said junior sous chef Muhammad Syahid Hanif of Quan’s Kitchen in Four Points by Sheraton Kuala Lumpur, Chinatown.
He added that the menu offered familiar dishes such as Kung Po Chicken with Cashew Nuts and Fried Fish with Chengdu Hot Chilli and Chilli Sauce.
The restaurant’s Ramadan buffet transcends borders and bridges cultures as its spread offers an experience that resonates with a sense of familiarity and tradition.
A chef carving up the Mongolian roast lamb. — Photos: LOW BOON TAT/The Star
Try the eye-catching Mongolian roast lamb that has a whole rack on display near the entrance to the restaurant.
Marinated in assorted spices, the aromatic meat is cooked to perfection.
Another likely favourite among diners is the Deep-fried Eggplant with Salted Egg Yolk.
“Malaysians just love salted egg and it pairs well with eggplant,” said Muhammad Syahid.
Usually cooked with soy sauce, garlic or even chilli, this eggplant dish with salted egg yolk is pleasing to the palate.
Instead of a grainy texture, this eggplant dish is velvety, creamy and savoury.
The Fried Fish with Cheng Du Hot Chilli and Chilli Sauce is appetising and savoury.
For a spicier kick, try the Fried Fish with Cheng Du Hot Chilli and Chilli Sauce.
The generous amount of Cheng Du peppers is lip-numbing while the black bean spicy paste goes well with the battered flaky fish fillet.
The Kung Po Chicken with Cashew Nuts here is on point with its flavour profile.
The delightful dish is well-balanced with a spicy kick from the dried chillies, fragrant and appetising sauce, and crunchy cashew nuts adding much- needed texture.
The buffet has three rotating menus, featuring dishes such as Chilli Beef with Chinese Celery, Uyghur Beliq Shorpa (Fish with Minced Chicken), Spicy Tofu Chicken with Black Fungus and Hot Chilli Bean, and Nai Pak with Minced Chicken Sauce with Mushroom.
Diners can also opt for a takeaway set.
Quan’s “Bazar Ramadan Cina Muslim” festive buffet is available until April 9 from 6.30pm to 10.30pm.
It is priced at RM158+ per adult while children aged 12 and below get a 50% discount.
The restaurant also has Quan’s “Bazar Selera” Takeaway that consists of Lotus Root Salad with Spicy Bean Sauce and Nuts, Saffron Rice with Dried Fruits, Spicy Cumin Lamb, Uyghur Beliq Shorpa, Kung Po Chicken with Cashew Nuts, Ma Po Tofu, Yu Xiang Eggplant Cucumber Salad, chicken and beef Satay, Ketupat Palas, lemang and nasi impit along with a variety of traditional desserts.
It is priced at RM128+ per set for two people and a two-day pre-order is required.
QUAN’s KITCHEN, Level 8, Four Points by Sheraton Kuala Lumpur, Chinatown, No.2, Jalan Balai Polis, Kuala Lumpur. (Tel: WhatsApp: 012-507 3327). Business hours: 7am to 10.30pm, daily. Pork-free.
This is the writer’s personal observation and not an endorsement by StarMetro.
