It’s the beginning of Ramadhan and for those who are observing the holy month, there will be a lot of meaningful get-togethers with loved ones to break fast. Most Malaysians will also be feasting on delicious classic Malay cuisine at Ramadhan buffets during buka puasa events – whether they are with colleagues or a bunch of close friends. Save some space for the real deal during Aidilfitri where the celebrations are the most vibrant and accompanied by overflowing Hari Raya dishes and cookies.
This month, there are a lot of places for great rendang, bubur lambuk and roasted lamb – we have a whole list here. But if you’re thinking of something different but still in the Ramadhan theme, restaurants like Nobu and Saint Pierre have prepared specialty menus that are catered especially for buka puasa. Read on to find out what else is happening in KL this May 2019. (Featured image: Nobu KL)
This is Chef Tyson Gee’s first foray into traditional Malay cuisine especially for the Ramadhan month. On top of the classic daging salai masak lemak and udang sambal petai, come and experience the live station that offers a variety of grilled meats and fish prepared using ATAS’ signature Mibrasa Charcoal Oven. Top it off with an unlimited feast on creamy durian kampung and fresh dodol.
Nobu Kuala Lumpur has curated the special Twilight Symphony menu this month that elevates its signature Japanese-Peruvian Nippon style cooking with hints of Malaysian flavours. Amongst the must-try items are Crispy Shiitake with Betel Leaf, Shiso Crusted Lamb with Torch Ginger Chimichurri Salsa, and the Crispy Sago with Soy Caramel Banana and Coconut Mousse.
Saint Pierre is embracing Malaysian flavours in its repertoire of contemporary French cuisine as it ushers in the holy month of Ramadhan. There is a special 6-course Malaysian-inspired menu comprising Achar, Nasi Lemak, Satay, Ikan Assam, Kari Ayam Kapitan or Kari Kambing, and the Bandung dessert. But don’t be fooled by its name because the dishes are definitely reimagined to showcase the essence of Saint Pierre. Each dish also comes with an optional non-alcoholic beverage pairing featuring concoctions like Spicy Watermelon Yuzu Cooler and Saffron Milk Tea. It is best for large functions and corporate buka puasa dinners.
Hilton Petaling Jaya’s Japanese restaurant Genji will be serving Maguro for the whole month of May and June 2019. The fish, air-flown directly from Japan will be the star ingredient on the menu with classic dishes and few new ones added to the list. Patrons will be able to enjoy the freshest Maguro (tuna) prepared in a variety of styles ranging from sashimi to grilled, teppanyaki to sushi. Order a piece of the tuna steak fired over an iron griddle and served with butter garlic sauce or have it raw with freshly grated wasabi root.
If you’ve not seen the new facelift on the second-floor space of Lisette’s, it’s time to pay the café a visit for its all-you-can-eat Sunday Buffet. While the freshly baked pastries are worth every bite, the homecooked vegan-friendly dishes are what you should be trying here. There are assortments of salads, warm quiches as well as stir-fry dishes available for the picking. Enjoy your weekend brunch here with a great cup of coffee or tea.
Four Seasons KL is pulling all of its muscles to put together one of the most elaborate Bubble Brunch at Curate. Enjoy a wide selection of dishes from its cold seafood table (get the Boston lobster and fresh New Zealand oysters), South American counter featuring Chef Junious’ signature chicken & waffles, the carving station for its roasted whole lamb and juicy duck, and noodle bar for a piping hot bowl of curry laksa. However, the two things that truly stood out for us are the selection of local artisanal cheese from Milky Whey and locally-grown figs and its byproducts from Mutiara Figs. Pair your bubbly brunch with free-flow of champagne or specially-crafted crafted cocktails at the Bar Trigona Pop-up helmed by head bartender Ashish Sharma.
Modern sushiya Sushi Ryu brings 1 Michelin-starred teppanyaki restaurant Ishigaki Yoshida to Kuala Lumpur for an exclusive collaboration. Chef Junichi Yoshida will be hang-carrying fresh seasonal produce from Japan to showcase his take on the rare Kitauchi beef that is farmed on Ishigaki Island of Okinawa Prefecture. The omakase menu comprises seven courses, including Yoshida’s signatures like the Ultimate Crispy Steak, Abalone Liver Sauce Pasta and Special Beef Curry Gohan with Black Truffle. There will be three seatings per day; at 12PM for lunch, 6PM and 8.30PM for dinner.