Wide choice of lo­cal and Western cuisines

The Star Malaysia - Star2 - - Buka Puasa Delights -

NOTH­ING brings Malaysians to­gether bet­ter than the com­mon love for food. Dur­ing the month of Ra­madan, the break­ing of fast din­ner is a good way to strengthen ties.

Hi­dan­gan Warisan is the theme high­light for this year’s buf­fet din­ner spread from now un­til June 26 at The Boule­vard – A St Giles Ho­tel, Kuala Lumpur’s Wild Rice Restau­rant, lo­cated on Level 9.

The menu fea­tures au­then­tic home-cooked Malay flavours and favourite Western, In­dian and Chi­nese cuisines, guar­an­teed to whet the ap­petite af­ter a day of fast­ing.

There are over 100 types of dishes ev­ery day rang­ing from re­fresh­ing ap­pe­tis­ers, fresh sal­ads and au­then­tic hot dishes to sat­is­fy­ing desserts.

Guests can break their fast with a se­lec­tion of buah kurma, along with an as­sort­ment of lo­cal Malay kuih and re­fresh­ing bev­er­ages like air ban­dung cin­cau, air si­rap se­lasih, air tebu, air ja­gung, air ly­chee and air soya.

There is a se­lec­tion of fresh ulam-ula­man such as pe­tai, daun selom, ulam pe­gaga, ulam raja, pu­cuk gajus, jer­ing muda, ka­cang botol, plus an as­sort­ment of acar, ker­abu, jeruk with ac­com­pa­ny­ing condi­ments such as ikan masin, keropok ikan, keropok ma­l­inja, pa­padom, keropok lekur and telur masin, and a Western salad counter with dress­ings and condi­ments.

Ap­pe­tis­ers in­clude gado-gado, pasem­bor, ikan bilis goreng berbawang, so­tong kangkung, telur ikan goreng, ikan bilis goreng berbawang, ro­jak ma­mak, tauhu sum­bat sos cili, paru ber­lada and ken­tang goreng bersam­bal den­gan ikan bilis dan ka­cang.

At the soup counter, din­ers can in­dulge in the au­then­tic sup gear box utara.

The de­li­cious bubur, or rice por­ridge, fea­tured are bubur lam­buk, bubur ashura as well as dessert style sweet tra­di­tional bubur such as bubur cha cha, bubur ka­cang hi­jau, pen­gat pisang, bubur ja­gung, ser­awa durian and bubur pu­lut hi­tam.

De­li­cious high­lights

Among the main high­lights are ayam per­cik, dag­ing goreng lada hi­tam, ikan kukus ki­cap cair, labu masak telur masin, ikan patin masak tem­poyak, udang mentega, sayur pu­cuk paku goreng bela­can, gu­lai asam pedas ekor lembu, sam­bal tu­mis udang pe­tai, kamb­ing masak to­mato, ayam kap­i­tan, and kepah bu­luh masak lemak cili padi.

There is also a se­lec­tion of au­then­tic lo­cal cuisines from the ac­tion stalls that fea­ture dif­fer­ent types of roti such as roti pratha, roti telur, roti john, roti jala and murtabak.

Also avail­able are favourites like satay, le­mang with ren­dang and serund­ing, laksa jo­hor, mee re­bus, mee ban­dung, mee jawa, cu­cur udang, pisang goreng, cempedak goreng and keledek goreng.

The restau­rant also rec­om­mends kamb­ing bakar berem­pah and ayam bakar berem­pah served with nasi briyani, along with ikan goreng ran­gup and ayam goreng berem­pah with nasi pan­dan, all pre­pared a la minute from the ac­tion stalls.

Lastly, an ar­ray of tempt­ing desserts like sago gula me­laka, pud­ing gula hangus, tapai pu­lut, tapai pu­lut hi­tam, tapai ubi with var­i­ous pud­dings, malay kuih and pas­tries con­cludes the meal.

This Wild Rice Restau­rant buf­fet is priced at RM110 nett per adult and RM55 nett for chil­dren, prices in­clude 6% GST.

Bring along the Hi­dan­gan Warisan Buf­fet flyer to en­joy the spe­cial Buy 3 Free 1 pro­mo­tion from now un­til June 11.

Con­tact Wild Rice Restau­rant at 03-2295 8124 for en­quiries and reser­va­tions, or e-mail to fnbblv@ stgiles-ho­tels.com

Over 100 types of dishes are served daily rang­ing from re­fresh­ing ap­pe­tis­ers to au­then­tic hot dishes as well as desserts.

Hi­dan­gan Warisan is the buka puasa theme for The Boule­vard - A St Giles Ho­tel, Kuala Lumpur’s Wild Rice Restau­rant.

Ber­jaya Times Square Ho­tel, Kuala Lumpur of­fers a sump­tu­ous buf­fet spread with over 200 au­then­tic lo­cal cuisines.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.