The main course section featuring (front to back) Cumin Basmathi Rice, Butter Chicken Masala, Australian Lamb Varuvel and Crispy Tiger Prawn 65.
THE secret behind an appetising spread lies in the hands of those who cook from their heart.
This is the adage that Oakwood Hotel and Residence Kuala Lumpur executive chef Muhamad Zulfikar Ali Mahdi stands by.
Diners will have a taste of this guiding principle at Treat Restaurant where the 43-year-old Kuala Kangsar native oversees the high-tea spread that will be served on Deepavali day.
Taking centre stage at the buffet line is a flavourful tandoori lamb leg.
Flanked by roasted onions and bell peppers, one can see juices oozing out as it is carved.
Look for the coriander chutney to go with the lamb.
Originally meant for samosas in the starter section, this condiment has an exciting effect on whatever it touches.
We put the chutney on Cumin Basmati Rice as well as on Australian Lamb Varuvel featuring shoulder cuts for tenderness.
At every instance, our palates rejoiced at the chutney’s ability to uplift the taste of just about anything it was paired with.
Adding another delectable touch to the buffet line is the Crispy Tiger Prawn 65.
Herein, Muhamad Zulfikar likes to joke that this crustacean recipe must have derived its moniker from the inventor’s age.
In actual fact, the original recipe, using chicken, had come from the Buhari Hotel in Chennai, India.
Hot off the grill satay is one of the evergreen favourites served at the buffet spread.
The real reason behind the number was to denote the year of the recipe’s origin which was 1965.
The secret behind the prawns’ crackly crunch lies in its batter – a combination of corn, rice and wheat flour.
Northern Indian dishes share a spot in this spread too.
At the soup section, there is Murgh Shorba – a creamy chicken soup.
Make sure to stir up the bottom of the soup pot to get at the diced chicken breast.
There is a rich Butter Chicken Masala where tender breast meat wearing a rich coat of cream is cooked in unsalted butter.
One way to enjoy this dish is to lap up the sauce with soft bread rolls from the soup section.
At the vegetable section, there is the popular Aloo Ghobi – a dry potato and cauliflower dish stir-fried in masala.
Muhamad Zulfikar believes in cooking from the heart. — Photos: FAIHAN GHANI/The Star
The palak paneer features thick chunks of cottage cheese in blended spinach.
In both dishes, the kitchen team shows their proficiency in the blending of Indian spices.
The palak paneer, especially, is creamy but not overly rich.
We were told that this texture is due to the spinach which produces a gummy excretion upon blending.
Giving the element of variety to this festive spread are the addition of evergreen favourites like lamb satay, fruit rojak and pasta.
For the pasta, diners have a choice of tomato or cream sauce.
At the dessert counter, there is refreshing longan and snow fungus in a cold sweet syrup.
A black glutinous rice porridge, thick with coconut milk and sweetened with gula melaka, also appeals.
Scoring high among diners is the onde-onde.
The glutinous rice balls that are filled with melted gula melaka sport a bouncy QQ (chewy) texture.
These charming green delights pop to release sweet, caramelised gooey fillings at first bite.
The Deepavali high-tea buffet is served from noon to 4.30pm on Nov 12.
Prices are RM88+ for adults and RM44+ for senior citizens and children aged between five and 11.
Rates are subjected to 6% sales and service tax.
Treat Restaurant, Oakwood Hotel and Residence Kuala Lumpur, 222, Jalan Ampang, Kampung Datuk Keramat, Kuala Lumpur. (Tel: 03 2720 3827) Business hours: 7am-10pm.
This is the writer’s personal observation and not an endorsement by StarMetro.
