Saturday, March 19, 2022

A TASTE OF CULTURE FOR BUKA PUASA AT CURATE



Sajian Tradisi Kita – a flavourful Malaysian sojourn by Chef Dato’ Fazley Yaakob – together with the Four Seasons Hotel Kuala Lumpur team awaits buka puasa diners at Curate this year.

General Manager Alex Porteous (right) says “the fasting month is a special time to renew connections with family and friends, and sharing a meal together is one of the most meaningful ways to do so.

“Chef Dato’ Fazley (right) has once again joined forces with Executive Chef Junious Dickerson (left) and the Four Seasons Hotel KL team, to make each dining experience even more memorable.”


Indeed, the culinary team rolled out the red carpet for recent sneak preview with a plethora of traditional and distinctive delicacies from different parts of Malaysia. 



The curtain-raiser of Sarawak-inspired Umai Umai Seafood Salad alone was mind-blowing. A prettily plated mound of chopped baby squid, prawns and lobster scented with daun kemangi, coconut oil, and native pickles left us eagerly chomping at the bit for more.



Sup Campur was Chef Dato’ Fazley’s more refined version of the popular ‘sup gearbox’ (beef bone marrow soup). Again nicely presented, the chunk of smoked bone marrow was richly flavoured with local spices and kampung herbs.

We also sampled Chef Dato’ Fazley’s Traditional Platters featuring Nasi Dagang with Gulai Ikan Tongkol, and Nasi Kerabu with Ayam Golek Pekan. Each rice platters came accompanied by various condiments customary to the said speciality: fresh ulam (herbs), sambal, crackers, cooked vegetable, and/or pickles.


The dishes’ piquancy and robust flavours were uncompromising; a testament to the chef’s staying true to the theme. Purists will have plenty to cheer about and relish the true tastes of home.



Ingenious combinations of spices and herbs were employed to create more signature offerings to tantalise our tastebuds including Tempoyak Daun Kayu (a show-stopper for die-hard durian fans), Daging Dendeng, Ketam Salai Masak Lemak, Lontong Dengan Sayur, Rendang Rembau, and Lamb Shank Curry among others.

Dessert was no less intriguing. Lovers of the thorny King of Fruits will embrace the luscious Pengat Durian Goreng – a rich and creamy coconut milk-based broth with grilled durian in it.


Rare, uniquely traditional sweet treats such as Ubi Telampong (steamed tapioca in banana leaf served with palm syrup), Puding Di Raj and Lepat Loi (glutinous rice wrapped in banana leaf, a staple of the Bugis community) proved to be memorable discoveries. Seasonal delicacies of Tapai Ubi and Tapai Pulut (fermented glutinous rice and tapioca) were also served.


The Sajian Tradisi Kita dinner buffet (6 pm-10.30 pm) is available from:

April 3 to April 9: RM198 per adult, RM99 per child

April 10 to April 25: RM238 per adult, RM119 per child

April 26 to May 2: RM198 per adult, RM99 per child


For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888.

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