1 week Ago
WISPS of smoke rise from clay pots, betraying the unmistakable aroma of toasted spices. Those drawn to the source of the scent will discover chunks of chicken sizzling away atop charcoal-filled clay pots. Popularly known as Ayam Pasu, it is among the highlights of the Citarasa G Ramadan Buffet served at Spoon restaurant in G Hotel Kelawai, Penang.
Executive chef Ketut Dodi said the earthenware pots concentrated heat which quickly seared the meat to lock in moisture, at the same time allowing the spice marinade to penetrate deep. “The result is incredibly tender and flavourful chicken packed with smoky flavours that make every bite truly memorable,” he said. The crowd-favourite Ayam Pasu, sizzling away over charcoal in earthenware pots.
Another specialty among the festive spread is Sup Gearbox, a hearty treat known as much for its bold flavours as its curious moniker. Made with cattle knee joints which resemble automotive gearboxes, hence the name, it is slow-simmered for hours in a broth packed with warming spices. This melts the gelatinous bone marrow, which in turn enriches the soup.
Some of it remains within the bone, and for connoisseurs, the joy comes in sucking out every last bit of it. “For many, Sup Gearbox is not just a dish but a unique experience of its own,” noted Dodi, who hails from Indonesia. Equally popular is the hotel’s famous Kambing Golek, which is prepared with spices like black pepper, shallots, garlic and cumin.
This is also slow-roasted so the meat retains its natural juices, then carved to order. Gulai Ikan Siakap could be among the main dishes. Available alongside it at the BBQ Panggang station are beef steaks, grilled chicken, satay, tiger prawns, sausages and squid, to be paired with various sauces.
Other live cooking stations offer local favourites such as Char Koay Teow, Mee Goreng Mamak, Mee Jawa, Cucur Udang, and a daily special Gulai Kawah. Each night features roughly a dozen main courses, with items such as Sambal Tempeh Ikan Bilis, Chilli Crabs, Ayam Masak Kicap, Kambing Rendang, Sayur Lodeh, Bebek Betutu, Kari Ikan Sikap and Nasi Goreng Kampung among the rotating menu. The well-curated selection of festive must-haves such as Bubur Lambuk, Ulam-Ulaman, Kerabu, Nasi Impit, Sup Ayam, Sup Daging, Lemang and Serunding also add joy to the breaking of fast.
Chilli Crabs is a popular dish. For sweet endings, there are a vast array of traditional Malay kuih and international pastries including the signature Durian Cheesecake made with real durian pulp and cream cheese. Also notable are the Chocolate Pudding, Orange Tart, Chocolate Brownies, Pecan Nut Tarts, Apple Mousse Cake, Honeydew Pudding and Baklava.
Otherwise, build your own ais kacang with preferred condiments. The Durian Cheesecake is the star of the dessert section. Assorted ice-cream and a chocolate fountain complete the line-up.
Friday, Saturday and Sunday sessions of the buffet also feature live zapin performances. The Citarasa G Ramadan Buffet is available until March 29, from 6.30pm to 10pm.
It is priced at RM158nett per adult, RM138nett for seniors above 60 and RM79nett for children six to 12. The hearty Sup Gearbox is a treat for connoisseurs. SPOON, Level 2, G Hotel Kelawai, Persiaran Maktab, Penang.
(Tel: 04-238 0000). Business hours: 6am to 11pm. This is the writer’s personal observation and is not an endorsement by StarMetro.
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