Giving local cuisine prominence
THE good thing about opting for a buffet meal for the break of fast is the varied choices available.

This Ramadan, take your palates on a journey at the “Santapan Nusantara” which is features a plethora of local and international dishes.

Kamaruddin wants to spread the beauty of Malaysian dishes to guests.

Parkroyal Collection and Pan Pacific Serviced Suites executive sous chef Kamaruddin Kamin and his team have specially curated a menu at Thyme for diners breaking fast with friends and family.

Occupying centre spot at the spread are the chef’s special OP Ribs Rendang with Bukhari Rice as well as signature Kambing Golek (Whole Lamb Kabsa).

Kamaruddin said the cooking process was long and tedious in getting the right texture and flavour for the rendang.

“The ribs are slow-cooked at 160°C and then braised to get the meat tender,” said Kamaruddin.

“The process of cooking rendang takes about four hours.”

The Kambing Golek was the winning dish in my eyes.

Thyme’s signature Kambing Golek takes the centre spot at the buffet.

The smokiness of the rice and the sweetness of dates were in perfect harmony, pairing well with the tender slices of lamb.

A chef is stationed at the live action stall to help carve the meat for diners to get their preferred cuts.

Stealing the spotlight are must-tries recommended by Kamaruddin.

Diners who are looking for a spicy and sour kick can try the Kerabu Lobster – the spicy and tangy fresh Thai vegetable salad.

The Kerabu Lobster, he said was also one of the special dishes on this year’s menu.

“Diners can customise the dish by having the lobster with papaya or mango slices,” he added.

Ayam Salai Masak Lemak (smoked chicken in coconut gravy), another recommendation, was another personal favourite.

At the “Salai Kampung” live action stall, one can revisit the comforting taste of their grandmother’s cooking, as the creaminess of the broth topped with a meat of choice fills the stomach with warmth.

Diners can choose from a selection of meat such as chicken, beef and duck as well as fish (keli).

The buffet also features the chef’s selection of Malaysian favourites such as Daging Tetel Asam Pedas, Siput Sedut Masak Lemak, Udang Galah Masak Kerisik, Lamb Kuzi (Kelantan-style lamb curry) and Ayam Kicap Berempah.

Others include Ketam Bercili, Kari Ikan Semilang (catfish curry), Rendang Daging, Ayam Kapitan and Sambal Goreng Kacang Botol.

Sambal Goreng Kacang Botol.

“We play to our strengths and present the beauty of Malaysian dishes to guests,” Kamaruddin said.

In addition to the main dishes, there are a variety of dishes from Chinese, Indian, Western and Japanese cuisines.

To wrap up the journey, diners can help themselves to sweet creations at the dessert corner as well as by the outdoor terrace.

The desserts range from nostalgic childhood treats like ais kacang, apam balik and an assortment of traditional Malay confectioneries and Raya biscuits to platters of Western cakes and pastries.

Kamaruddin encourages diners to enjoy relax and take their time as they eat.

“Santai (relax), chat with friends and enjoy the food,” he said.

“Santapan Nusantara” is available until April 9, priced at RM232nett per person and RM119nett for children aged 11 and below, and for senior citizens aged 60 and above.

For 50 diners and above, a buffet dinner can be arranged in a private dining area on Level 2 of the hotel.

THYME, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. (Tel: 03-2872 8503,). Business hours: 6.30am to 10.30pm, daily.

This is the writer’s personal observation and is not an endorsement by StarMetro.
Thyme,Parkroyal Collection,Ramadan,Kambing Golek,Ayam Salai
Roast lamb, lobster kerabu and salai dishes among chef’s specials on buffet.