Nostalgic Ramadan by the beach
RAMADAN is upon us again, and Grand Lexis Port Dickson is inviting Muslims and Malaysians alike to experience the ambience of breaking fast the old-fashioned way at its beachfront resort.
Themed “Nostalgia Ramadan”, the hotel is promoting Buffet Ramadan 2017 at its Duyung Restaurant until June 23.
Priced at RM98 nett for adult and 50 per cent off for children, Grand Lexis also offers the 11th meal free of charge, with every purchase of 10 meals.
Running for three hours starting from 6.30pm, three sets of menu — comprising more than 100 dishes with a variety of appetisers, soups, main dishes, desserts and refreshing beverages — will be rotated daily.
Culinary team leader executive chef Nordin Ahmad said the nostalgia comes from the favourite dishes usually served when breaking fast in the kampung, such as the authentic Gulai Ayam Cili Padi made of thick, rich and spicy gravy.
Other specialties include Nangka Ikan Masin, Sambal Udang Petai, Gulai Perut Rebung Buluh Betong, Ikan Masak Jeruk, Daging Gerang Asam, Ikan Patin Masak Tempoyak, Daging Rendang Padang, Ikan Sembilang Masak Berlada Kampung Talang, Ikan Masin Cili Kering, Betik Muda Gulai Lemak Serai and Ikan Perkasam Goreng Berlada.
“Malaysian Muslims often crave traditional cooking during the fasting month, as that is the food they are used to, to break fast with their family and friends in the kampung,” said Nordin.
“As such, this year, we’re going fornostalgic
spreads, so that both walk-in and in-house guests can indulge in the aromatic and tantalising kampung flavours,” he added.
Guests can savour Ubi Kayu Rebus served with Sambal Ikan Bilis and grated coconut, Lempeng Kelapa, Kuih Serabai, Pulut Kukus Ikan Masin (also with grated coconut), Nasi Kerabu, Ketupat Nasi, Kuah Lodeh and Roti Jala with chicken curry, among others.
“These old-fashioned dishes are made of fresh ingredients to ensure the best quality and taste. I also opted to prepare them the traditional way by blending the spices by hand, instead of using the conventional blender.”
Servings of nostalgic delightful desserts include a variety of bubur, or porridge, like Pengat Pisang, Kacang Hijau, Cha Cha, Pulut Hitam and Jagung, as well as Sago Gula Melaka.
Grand Lexis has also set up hawker stalls at its pool area. Manned by chefs, these stalls offer local favourites like Satay, Murtabak, Roti Canai, Mee Goreng, Rojak Mamak and Laksa.
Deep-fry and carving stations serve “goreng-goreng” like banana and potato fritters, samosa and curry puff, and roasted lamb leg, Daging Gulai Kawah and Ikan Bakar.
“I hope that with the three-rotation menus with a theme of dishes prepared in Negri Sembilan, and from up north and the east coast of the peninsula, guests can enjoy a variety of dishes.”