BERGEMA SEPANJANG MALAM AT CONCORDE HOTEL KL

 

Fanning the balik kampung spirit at Melting Pot, Concorde Hotel Kuala Lumpur, guests will find lots to cherish and savour at the hotel’s Bergema Sepanjang Malam nightly buffet come Ramadan.

 

Available 2-30 March from 630pm - 1030pm, the buka puasa session will integrate the essence of home-cooked meals to the buffet spread, highlighting a cornucopia of cherished kampung favourites, classic Malay and Thai dishes, international specialities and hawker-style offerings.

 

Malay Kitchen Chef Arif Ibrahim and his team will prepare time-honoured recipes such as Asam Pedas Daging Tetel, Rendang Tok, Gulai Tunjang, Nangka Masak Lemak Ikan Bilis, Ayam Bawang, Siput Sedut Masak Lemak, and Sambal Tumis Udang Petai among others.

We recommend sampling unmissable culinary gems such as Telur Itik Masak Lemak Cili Padi, Gulai Ketam Nipah, Ikan Keli Berlada, Sup Gearbox and the inventive Asam Pedas Kepala Ikan Salmon too.

 

From our northern neighbour comes inspired offerings of Thai Sour & Spicy Fish, Thai Red Curry Prawns, Beef Pad Kra Pao (Minced Beef with Basil), and Seafood Tom Yum. 

 

Typical crowd-pleasing Chinese dishes: Kam Heong Lala, Beef with Ginger and Spring Onion, Kung Pao Chicken and Steamed Seabass Fish with Ginger Sauce along with live cooking stations serving Kambing Panggang with Biryani Rice, Murtabak Ayam, Roti Canai Sarang Burung and BBQ Teppan Theatre add further variety to the expansive selection.

 

Appetising Seafood on Ice station proffering oysters, mussels, prawns and bamboo clams clamour for attention in addition to Japanese Sushi Maki Rolls and slices of Salmon, Tuna and Octopus Sashimi. Noodle fans will find satisfaction in Laksa Johor and Creamy Cheese Wheel Pasta, served on the spot.

 

Before calling it a night, indulge in the plethora of dessert: Serawa Durian made using D24 and Musang King durians, Ais Kacang, Kek Batik, Cendol Pudding, Macarons, Assorted Malay Kuih, Durian Cream Cake, Sago Gula Melaka and Chocolate Walnut Dates.

On 2-4 March and 28-30 March, the Bergema Sepanjang Malam nightly buffet dinner is priced at RM178 nett per person. Normal price at RM198 nett per person; 50% off for children 6-11 years old.

 

Guests will be serenaded throughout the evening by the hotel’s Begema 5 Batak Band, creating a festive atmosphere in the spirit of Ramadan.

For bookings or inquiries, please call Concorde Hotel KL, tel: 03-2717 2233 and 012-399 0734.

SAJIAN KAYANGAN KITA AT FOUR SEASONS HOTEL KL

Homegrown talents of Four Seasons Hotel KL (FSHKL) take the limelight this Ramadan at Curate. Chefs Hanif Ahmadiah, Putri Farisya Amirza and Mohammad Alif Muazzam Saffarudin explore and honour Malaysia’s diversity, indigenous ingredients and familial heritage through their renditions of cherished dishes: Curry Laksa, Nasi Ulam and Apam Gula Hangus, to name a few.

Billed as Sajian Kayangan Kita, this year’s buka puasa charge at Curate is led by Sous Chef Hanif’s Curry Laksa. Luxe up with salmon and caviar, he recommends crispy egg noodles for greater textural interest. The santan-rich gravy exudes tantalising scent of ground chillies, lemongrass and local spices.

Using her Perlis-born mother’s Nasi Ulam recipe, Sous Chef Putri Farisya elevates the traditional herbed rice dish by topping it with shaved truffle and century egg; two ingredients rarely eaten by the Malay community.

“Truffle adds a touch of luxury to my version of nasi ulam,” said the young chef. “It lends a depth of flavour to the rice. As for century egg, I’m partial to it so I hope to persuade more guests to try it with nasi ulam. The selection of local herbs used will depend on whatever is fresh in the market: cashewnut leaves, tenggek burung (Melicope ptelefolia) and ulam raja among others.”

 

Chef De Partie Alif is a sweet rebel who dares to rock the crème brûlée boat. Reinterpreting the classic French dessert by adding cubes of yam and sweet potatoes and substituting regular sugar with gula melaka, his Coconut Cha Cha Brûlée emerges as a winsome palate-pleaser.

The young chef also proffers caramelised spongy Apam Gula Hangus; best savoured with jackfruit strips, caramel sauce and coconut ice cream.

Do keep your eyes peeled for Egyptian specialities of Chef Abd El Rahman from Four Seasons Resort Sham El Sheikh. This is a good opportunity to sample distinct delicacies such as Muammar Rice, Vegetable Moussaka, Beef Kofta, Slow-cooked Lamb Shank and Seabass Sayadieh.

In addition, curtain-raisers to break your day-long fast range from Arabian Mezze and Local Kerabu Salads to Assorted Sashimi and Poached Premium Seafood.

To assuage the call of hearth and hometowns, make a beeline for Kambing Panggang Utara, Sup Daging Berempah, Lontong, Tuaran Seafood Noodles and Apam Balik, serve upon request from the festive stalls manned by FSHKL chefs.

The kampung-style plethora of Malay fare includes Rendang Daging Hitam; Beef, Lamb and Chicken Satay; Fish, Beef and Chicken Floss; Curry Puffs; Ketam Bakar Cili Api; Ikan Patin Tempoyak and Pajeri Nenas Timur amongst others.

Spicing up the dinner spread are popular Indian specialities: Mushroom Biryani Rice, Chicken Tikka, Goan Crab Curry, Fish Ghobi Manchurian, Tandoori Prawns Masala and Spiced Lamb Rack.

Continental dishes of Roast Prime Rib, Fish Fillets with Paprika Sauce, Swiss Meatballs with Wild Mushroom Cream, and Steak Au Poivre on Burnt Shallot Cream add international appeal. 

Local dessert broths: Pengat Kacang Hijau and Bubur Pulut Hitam beckon invitingly alongside Malay Kuih, Fresh Fruits, Macarons, Chocolate Dipped Dates, Assorted Baklava, Turkish Delight, dainty servings of Cendol Jelly, Cakes and French Entremets.

 
Priced at RM289 per adult and RM145 per child, Sajian Kayangan Kita buka puasa buffet at Curate is available until 21 April 2023.

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