THE ART OF LAMB AT DOUBLETREE BY HILTON KL

 

The art of preparing a whole lamb and showing the meat’s versatility inspired the culinary team at DoubleTree by Hilton Kuala Lumpur to place “The Art of Lamb” in the spotlight from 2 October until 28 November.

Every Friday and Saturday night, immerse yourselves in a dining experience where halal Australian lamb is front and centre at the Makan Kitchen buffet.

From familiar favourites to lesser-known cuts, The Art of Lamb explores and displays how different cuts of Aussie lamb can be braised, roasted, grilled, curried and smoked. The philosophy is simple: understanding the ingredient, respecting every cut and allowing thoughtful techniques to bring out its best attribute.
 

Each cut exudes its own character, be it slow-cooked for richness and depth, prepared as a tender loin or served as a classic roast-ready leg. Even lesser-known cuts and offal are celebrated, reflecting an “All Cuts, Zero Waste” approach.

Aside from Malaysia’s multi-cultural take: Australian Lamb Neck Assam Pedas, Sup Kambing Berempah, Malay Curry Lamb Hind Shank, and Cantonese Braised Lamb Ribs, we also sampled contemporary offerings such as Lamb Terrine with Dried Fruits, and Lamb Striploin with Pomelo and Tamarind-Palm Sugar Dressing.

Ideas from different corners of the world brought out Moroccan Lamb Sausage, Roasted Australian Lamb Leg with Gremolata and Figs, Signature Lamb Shoulder Biryani, Lamb Trunk Rogan Josh, Smoked Lamb Ragout Penne, Lamb Merguez Cumberland, Rosemary Braised Lamb with Parmesan Potato Crust, and Lamb Fore Shank Pot with Beancurd and Radish.

 
Learn first-hand from Makan Kitchen chefs on different parts of the lamb through the interactive “Know Your Cuts” corner and discover different cooking methods applicable to each cut. Then put your newfound knowledge to the “Know Your Lamb” test for a chance to take home DoubleTree by Hilton’s cookie tin.

The Art of Lamb dinner buffet is available every Friday and Saturday from 6.30pm to 10pm, priced at RM168 nett per adult and RM84 nett per child. Guests can also enjoy a Buy 4, Free 1 promotion, while Hilton Honors discounts apply.

For reservations at Makan Kitchen, DoubleTree by Hilton KL, call tel: 03-2172 7272, +6012 290 4551 or email:

KULDT_FB@Hilton.com.
 

TASTE & RHYTHMS OF INDONESIAN FESTIVAL AT SOFITEL KL DAMANSARA

Experience the Taste & Rhythms of Indonesian Festival at Kwee Zeen, Sofitel Kuala Lumpur Damansara from 17 to 26 July 2026. In collaboration with the Embassy of the Republic of Indonesia, the exclusive culinary showcase celebrates Indonesia’s cornucopia of vibrant regional flavours and diverse cultural artistry.

Led by Chef Wisnu Untoro whose culinary passion is augmented by his DJ-ing talent, the Taste & Rhythms of Indonesia spotlights the archipelago’s gastronomic delights. Enjoy boldly spiced specialities of Sumatra, the comforting classics of Java and the captivating offerings of Bali and Lombok.

The affable chef deftly cooks up a storm, dishing up Nasi Padang Kapau of West Sumatra as he effortlessly spins and mixes his deck of chosen tunes much to diners’ delight.

Originating from the Minangkabau ethnic community, Rendang Daging – traditionally served for ceremonial occasions and in honour of guests – tops the list of crowd-pullers. Resistance is futile when you're confronted by meltingly tender beef tenderloin cubes lovingly braised in aromatic spices and rich coconut milk.

Another contender is Bebek Betutu, braised Balinese duck with fragrant spices whilst the fiery chilli-forward Lobster Berlado sets the palate alight.

A robust chilli marinated Ayam Bakar Taliwang from Lombok also competes for attention and stomach space in its bid to eclipse Kambing Guling, Balinese spice-rubbed roast lamb served with sweet soy sauce, chopped tomatoes, shallots and bird’s eye chilies.

 

More familiar yet no less appealing are the tenderly resistant Gulai Tunjang (beef tendon curry), Opor Ayam (braised chicken and hardboiled eggs in mildly spiced gravy), Sup Buntut (oxtail soup), Telor Berlado (hardboiled eggs smothered in roughly ground chilli paste) and Pindang Udang (shrimps with fresh herbs).

Complete your Indonesian culinary adventure with delectable Rendang Tulang Rusuk Minang, Gulai Daun Singkong and Gudeg Yogyakarta.

 

In addition, feast on premium seafood on ice, Japanese sushi and sashimi, Malaysian classics, Arabic and Indian specialities, a live carving station and extensive dessert treats that form Kwee Zeen’s signature international buffet. On our visit, we savoured the evening's special of Oyster Rockefeller prepped by table-side.

Taste & Rhythms of Indonesia will be available from now until 26 July 2026 as part of the restaurant’s dinner buffet and weekend brunch. The Weekend Brunch (Saturday and Sunday) is priced at RM138+ per person, while the Weekday Dinner (Monday to Thursday) is available at RM168+ per person. On Friday-Sunday, the Weekend Dinner is at RM228+ per person. 

For reservations and enquiries, call Sofitel Kuala Lumpur Damansara Hotel, tel: 03-2720 6688 or WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com or hanafi.suid@sofitel.com

AUSSIE BEEF & LAMB NUTRITION WORKSHOP

Meat & Livestock Australia (MLA) hosted an Australian Beef & Lamb Masterclass titled Nutrition that Powers Wellbeing for local dieticians and nutritionists recently.

Held at Hilton Kuala Lumpur, workshop attendees including media members were all ears as Aussie master butcher Gary Hine touched on key topics covering the farmers’ hands-on involvement and sustainable practices of raising cows and sheep to the Halal certification and stringent quality controls. Overall, it was a most enlightening and educational session.

Hine then demonstrated the breaking down of beef and lamb cuts whilst sharing useful tips along the way. There was also a question and answer session on the nutritional benefits of Aussie beef and lamb, and other relevant points.

Another highlight of the workshop was cooking demonstrations by Chef and President of the Professional Culinaire Association (Malaysia) Bob Adnin, Head Chef Richard Tay of Calia Restaurant Malaysia and Executive Sous Chef Mohd Ridzwan Mohamed Rasit of Hilton Kuala Lumpur. Each chef showed how simple recipes using Aussie beef and lamb can be replicated at home.

 
To complete the immersive experience, attendees got to sample delicious Aussie beef and lamb creations such as beef rendang, beef pie and Xinjiang lamb with mantao among others.  

For more information on Aussie beef and lamb, visit https://www.aussiebeefandlamb.my/