It is almost the time of the year for a blessed Ramadan month! It is a month to promote togetherness, forgiveness and mercy. It is also a tradition for locals to celebrate with family and friends by breaking fast together. For this time, Pullman KLCC has come out with their very own Bazaar Dinner Buffet where they set up numerous stalls outside of the lobby to spoil its patrons with aromatic and flavourful menus.
A roasted whole lamb at one of the counters at the hotel driveway.
Rendang Kok is a must-have in every year's Ramadan menu. Kok means grandmother. This dish is cooked in a big wok with a lot of water and spices. It is boiled for 8 hours and in the end, the cooked beef is flavourful enough, all the spices penetrate deeply into the meat. According to Chef Haslan, they took the original grated coconut and burn until it turns into brown before added into this dish. It is Pullman KLCC's signature dish for every Ramadan as it has gained recognition from its patrons. This special recipe is from Parit Buntar, Perak.
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| Rendang Kok |
Next to it is the Hot Pot soup recipe from Kedah. We also called it "sup meletup" (exploding soup) locally. The soup is cooked with 7 spices and big bones from the cow. Patrons are there to choose what meat they would like to add to their bowl of soup together with the condiments. It is usually eaten with white bread.
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| Hot Pot Soup |
ABC/ ice kacang to quench my thirst ~~
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| ABC/ ice kacang dessert counter |
Ondeh-ondeh is one of the Malaysian traditional desserts. It is palm sugar filling wrapped with glutinous rice flour dough and coated with grated coconut. Now, Pullman has improvised the recipe and filled the inner with musang king durian pulp.
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| Ondeh-ondeh live making station |
Kerisik Belimbing Buluh Bersama Bilis is Chef Haslan's signature dish originated from Kelantan. Bilis is anchovies. Belimbing buluh is from the Averrhoa bilimbi tree which bears extremely sour fruits. This fruit is seldom eaten raw and is frequently used in cooking. Nevertheless, according to Chef Haslan, not everyone knows how to prepare this cuisine and perhaps someone needs to learn it from Kelantanese. He claimed this is a pure "Kampung" dish rarely seen elsewhere that one must try.
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| Kerisik Belimbing Buluh Bersama Bilis |
This Ikan Patin Masak Sambal Tempoyak cuisine recipe originated from Temerloh, Pahang. Ikan Patin Masak Sambal Tempoyak is a Malay traditional dish. Ikan patin is silver catfish while tempoyak means fermented durian.
According to the chef, even though every state has its own unique cooking style, Temerloh in Pahang is still the best. This is because Temerloh is famous for ikan patin which thrives in the Pahang River. The patin fish from the freshwater is served with thick tempoyak gravy together with chilli and turmeric. However, no coconut milk is added thus is quite a healthy cooking way. If you like durian, perhaps this is something for you.
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| Ikan Patin Masak Sambal Tempoyak |
Last year the culinary team came out with bubur lambuk Pantai Timur, while this year they have bubur lambuk semerah padi. The porridge is cooked with pucuk paku,pucuk pegaga, daun kaduk (kaduk leaf), serunding ayam (chicken meat floss), potato, carrot and cooked with 7 spices. This recipe originated from Kedah.
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| Bubur lambuk semerah padi |
Daging Masak Tumis Pedas Petai is the latest addition to this year's Ramadan buffet. It was not on the menu last year. The meat is marinated for a day before the deep-fried process. Then, the meat would be cooked together with their own made chilli paste. It is a 3 steps cooking process which made the meat more succulent.
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| Daging Masak Tumis Pedas Petai |
Throughout Ramadan month, there will be a chef demonstrating the specially curated dish to the patrons. The live cooking station will feature 7 different dishes for the first 7 days and rotate for the following week. This is to ensure that you will not be bored with it. So, if you come on 3 consecutive days, you will able to learn and taste 3 different special dishes from the chef. They also allow you to have the sampling immediately on the spot.
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| Live cooking station |
If you would like to get Malaysia's signature drink, teh tarik (pulled tea) is definitely the right choice!
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| teh tarik station |
Satay is also Malaysia's signature dish and a must-have for every Ramadan buffet. The meat (chicken or beef) is seasoned, skewered and grilled which is then served with peanut sauce. My friend like the satay so much as the meat is so tender to chew.
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| satay station |
At the Japanese food counter, Pullman KLCC surprised us with its colourful "Rainbow-Themed Sushi".This time, they added serunding (meat floss) into the sushi. This new combination of Malaysia-style sushi is something good to try for!
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| Rainbow sushi |
At a corner near the lobby entrance, a variety of durian desserts is displayed in the transparent closed cabinet. It is not a norm to see durian selling in a hotel. In fact, it rarely happens. But I'm sure durian fans would be excited to try it when they see it. Well, not featured in my picture here, there is also a durian drink in the serving.
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| durian dessert counter |
Free flow of durian fruit is available for an additional RM50 per person. The variety of durian is subject to seasonality.
I am very grateful to have had a chat with Chef Haslan who introduces his speciality dish to me. Even though I am staying in Malaysia, some of the things he told me are never heard of. I think I would appreciate more the Malay dishes after his brief introduction to the food preparation method and background.
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| Chef Haslan |
25 March -21 April 2023 (6.30-10pm)
Early bird rate (until 3 March 2023): RM178.50 (adult); RM89.25 (6-12 years old child)
Normal rate: RM238 (adult); RM119 (6-12 years old child)
*All prices quoted are subject to an additional 6% service tax.
All the food looks amazing.
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All the food looks yummy.
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