An ideal meal for the senses

A REALM featuring a harmonious mix of spices and culinary delights awaits guests at a Kuala Lumpur hotel this iftar. Le Meridien Kuala Lumpur is presenting a buffet dinner called “Rencah-Rencah Sajian Selera”, showcasing a beautiful blend of local and international cuisines at its Latest Recipe restaurant. Hotel executive chef Antoine Rodriguez said the culinary team worked on crafting a menu that balances local favourites and festive classics, while incorporating contemporary elements and international influences.

“We strive to serve dishes that everybody loves. For example, the goreng-goreng (deep-fried) items are a must-have in the meals of many Malaysians, which is why we have cempedak and banana fritters. Grilled Chicken in Red Sauce with Sultana Honey, Cashew Cream and Pandan.



“We incorporate modern elements into these local dishes to enrich the customers’ dining experience,” he said. One of the must-try signature dishes is the Lamb with Mukarah Spices and Lime Vinegar. The roast lamb is best savoured with briyani rice and black pepper sauce or tomato-mustard mint dip.

Diners who enjoy having chicken can opt for the signature Grilled Chicken in Red Sauce with Sultana Honey, Cashew Cream and Pandan or Claypot Grilled Chicken. The red sauce that accompanies the grilled chicken has a layer of creamy and nutty sweetness, enhanced with crispy shallots. The Claypot Grilled Chicken’s mildly spicy and creamy essence is similar to the local favourite of chicken rendang.

Claypot Grilled Chicken is reminiscent of chicken ‘rendang’. Le Meridien Kuala Lumpur executive sous chef Budiman Bistari said the chicken was cooked in a tandoori oven instead of the conventional one. “We first marinate the chicken with an in-house blend of spices, then braise the chicken slowly until it is half-cooked, before finishing up the cooking process in the tandoori oven.

“This slow cooking technique also makes the chicken more tender,” he said. The Roti Jala with Durian Cooked in Coconut Milk (serawa durian) is a decadent indulgence. The fluffy roti jala pairs well with the creamy and rich blend of durian puree and coconut milk.

There is also an option of pairing the roti jala with peanut sauce for a nutty and savoury flavour. For something more hearty and comforting, there are Penang Beef Noodle Soup and Fish Ball Soup with assorted toppings. The buffet spread also offers a selection of international dishes such as Japanese teppanyaki items, sushi, sashimi, Aloo Chana (kurma-style chickpea potato curry), Simmered Chickpeas and Potatoes in Spicy Curry Gravy and Wok-fried Black Mussels with Black Bean Special Paste and Spring Onion.

There is a wide variety of local and western desserts to end the meal on a sweet note. A personal favourite was the Nougat Caramel Banana Terrine, enriched with the sweetness of chocolate. Nougat Caramel Banana Terrine dessert is worth a try.

Other desserts include Orange Creme Caramel, Apple Strudel and Cherry Creme Brulee, served alongside local kuih and fresh fruits. The buffet dinner will be served until March 30, from 6.30pm to 10.

30pm. Depending on the dining dates, the meal is priced between RM218nett and RM228nett per adult. For children, it is priced at RM99nett each.

LATEST RECIPE, Le Meridien Kuala Lumpur, Jalan Stesen Sentral 5, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2263 7434). Business hours: 6.

30am-11pm. This is the writer’s personal observation and is not an endorsement by StarMetro..