Bazaar-style buffet with ghazal band in ballroom
OPPORTUNITIES to sample Malaysia’s rich culinary heritage at one venue can be difficult.

But Le Meridien Petaling Jaya has made it easier with its “Jamuan Bazaar” promotion.

Talented culinary minds have planned it as such that it feels like you are walking through a Ramadan bazaar, with chefs behind the “stalls” serving signature dishes.

The Ayam Golek Pandan definitely attracts guests due to the wonderful aroma.

Le Meridien Petaling Jaya executive sous chef Mohd Ramdhan Mohd Soffian said the marination process involved stuffing the chicken with blended pandan leaves and honey to enhance the aroma and flavour.

(Clockwise from top, left) Mandy Rice with Spring Chicken; Chef Ramdhan showing the Mee Ketam; Ayam Golek Pandan; a wide range of desserts available at Le Meridien, PJ. — Photos: AZLINA ABDULLAH/The Star

“The preparation time alone spans 36 hours. After marinating and individually vacuum sealing the chicken, it will spend a minimum of three days in the freezer and refrigerator before being cooked.

“It is also drizzled with a signature sweet and spicy sauce created by our chef,” he said.

Being a big fan of seafood, I had to approach the stall labelled ‘Mee Ketam’, which translates to Crab Noodles.

The velvety smooth texture of the rich and savoury broth with a spicy and sweet hint hit the right spot.

Ayam Golek Pandan

This dish brings together the richness of crab broth with the spicy punch of chilli crab sauce, creating a blend that is out of this world.

Another memorable dish in this buffet lineup is Sago Durian with Gula Melaka, which is inspired by three-layered tea.

While three layered-tea needs to be stirred, the Sago Durian with Gula Melaka can be eaten as is.

This version is served in miniature portions arranged according to the level of sweetness, said Mohd Ramdhan.

A wide range of desserts available at Le Meridien, PJ. — Photos: AZLINA ABDULLAH/The Star

Gulai Kawah, with various options served in woks at Le Meridien, is a recipe that has been handed down from generation to generation.

Among the other highlights at the buffet are Kambing Bakar 13 Rempah, Sup Gearbox, Roti Canai Durian, Kari Kepala Ikan Salmon, Kerabu Pucuk, Claypot Yee Mee and Mandy Rice with Spring Chicken.

“Jamuan Bazar” is served at two venues in Le Meridien – Pasar Baru, which is its all-day dining restaurant, and the hotel’s Grand Ballroom.

To elevate the dining experience further, a ghazal band will be playing at the ballroom.

Only served at the Grand Ballroom buffet is Claypot Yee Mee, while Kerala Salmon Head Curry, Mee Ketam, Roti Canai Durian and Air Balang Istimewa are only served at the Pasar Baru buffet.

The “Jamuan Bazar” at Pasar Baru (available until April 8) is priced at RM178nett per person.

The buffet at Grand Ballroom, also until April 8, is priced at RM128nett per person.

Pasar Baru, Le Meridien Petaling Jaya, Jalan SS 7/26a, SS 7, 47301 Petaling Jaya, Selangor. (Tel: 012-3909949) Business Hours: 6.30am to 10.30pm daily.

This is the writer’s personal observation and not an endorsement by StarMetro.
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OPPORTUNITIES to sample Malaysia’s rich culinary heritage at one venue can be difficult.