SAJIAN SANTAPAN RASA WARISAN AT LE MERIDIEN KL

Over 200 dishes celebrating timeless local flavours will be the focus at this year’s buka puasa dinner at Latest Recipe, Le Meridien Kuala Lumpur.

 
Spearheaded by Executive Sous Chef Budiman Bistari, the culinary team highlights local herbs and classic dishes of yesteryears hence the Sajian Santapan Rasa Warisan theme.

A notable speciality is Botok Botok, Johor’s version of otak-otak (fish paste) albeit inclusion of more local herbs such as daun kaduk, mengkudu, bebuas, etc. Chef Budiman used tenggiri (Spanish mackerel) flakes to blend with spices and grated coconut then steaming the banana leaf wrapped parcel. Distinctive grassy herbal accents is evident upon the first bite of Botok Botok. A dash of bold spicy sauce dials up its appeal further. 

Threaded on sugarcane skewers, the grilled beef of Daging Kepal Tempayan Berempah, comes stuffed into fluffy soft buns. Layered with fermented cabbage, garlic-chilli sauce, egg mayo, popiah cheese chips and black pepper sauce, the mildly smoky beef ‘sliders’ prove to be a huge flavour bomb.

The kerabu selection is a veritable showcase of locally sourced produce such as tripe, young mango and banana flower among others. My favourite has to be Urap Desa as one of the standouts. Also included is a wide variety of fresh ulam (local herbs) accompanied by sambal, salted egg halves, fried tempeh and salted fish.

Several curries such as Udang & Betik Muda Masak Lemak Putih (prawns and young papaya in creamy coconut milk gravy) and Kerutub Itik Santan Rempah Bawang Wangi (duck stewed with spices, coconut milk and aromatic shallots) also left an indelible impressions. Hearty and deeply flavourful, they’re perfect accompaniments for white rice.

Kambing Bakar Rempah Waqas – a whole roast lamb rubbed with ground cumin, fennel seeds, coriander seeds, star anise and cinnamon – also draws attention. Japanese food lovers can have their fill of sashimi and sushi rolls, piping hot tempura and teppan-cooked seafood. 

Sweets ever after are no less varied, covering a spectrum of local kuih, trad cookies, modern Euro-centric confectionery, fresh fruits and hot dessert broths. 

 
Limited Early Bird Vouchers at RM168 nett per adult and RM78 nett per child (23 Feb-1 Mar), and at RM178 nett per adult and RM78 nett per child (2-15 Mar) are available for purchase from now till 17 February 2026.

 
From 23 Feb to 1 March and 16-20 March, the buffet is priced at RM218 nett (adult) and RM99 nett (child) whilst from 2-15 March, it’s priced at RM228 nett (adult) and RM99 nett (child).

For reservations at Latest Recipe, contact Le Meridien Kuala Lumpur, WhatsApp: +6012 602 1367 or email: dining.reservation@lemeridien.com