Festive fare on the menu

> Sunway Resort Hotel & Spa’s Resort Café invites everyone to try out its specially-crafted buffet this Ramadan

THE RESORT CAFÉ at Sunway Resort Hotel & Spa is offering a special buffet menu from May 27 to June 24 that will evoke the flavours of homecooked fare this Ramadan. Resort Café’s chef de cuisine Parthiban Nalliah and his team of 20 specialist chefs have been hard at work preparing traditional favourites, as well as new twists to classic dishes, for those who cannot break fast at home.

As with past Ramadan buffets, the café’s signature sup gearbox turbo and prizewinning bubur lambuk will be on the menu. But this year’s showstopper will undoubtedly be the 18 varieties of rendang (three types served each night) from all over the country.

“[This] year’s theme is Jemput Makan, and we are inviting Muslims and non-Muslims diners to enjoy our Ramadan spread,” said Parthiban.

“We are showcasing rendang from a variety of states, such as rendang Minangkabau from Negri Sembilan and rendang tok from Perak.”

He added that in the northern states, duck rendang is popular, while in Penang, they have rendang daging mamu that uses mutton.

Other rendang dishes to look out for are rendang daging Rembau, rendang daging kerisik, and rendang berempah hitam.

There will also be 18 varieties of rice dishes (also on a rotation basis) such as nasi tomato, nasi hujan panas, nasi kunyit ayam, nasi minyak, nasi biryani ayam, nasi biryani gum, nasi dagang, nasi Arab, and nasi beringin.

With five menus on rotation serving up to 400 delicious dishes each night, there are many local favourites to look out for.

One Malay classic is the asam pedas, and it is one of five signature broths in this menu (the others are assam laksa, tom yam, Sichuan and clear chicken broth).

Two broths will be served each night at the steamboat station, together with 70 accompaniments such as noodles, vegetables, seafood, fish balls and others as well as a selection of 16 types of sauces and condiments.

Meanwhile, the carving station will feature the kambing golek, where the chefs will slice the succulent meat directly onto the diners’ plates.

There will also be live action stations serving fresh and grilled seafood, roasted meats, a variety of side dishes, fresh seafood on ice and a special island for desserts.

This dedicated island buffet of desserts will feature fresh and on-the-spot local delights that many Malaysians grew up with, including apam balik in four filling choices of either traditional corn with nuts, red bean, pulut hitam, or sweet coconut palm sugar; an assortment of agar-agar, and an assortment of puddings as well as traditional Malay kuihs.

A noodle station will also be set up to dish out such classics as mee rojak, mee bandung Sumatra, laksa emak, laksa Johor, prawn mee and pan mee.

At the roti station, you can indulge in murtabak, roti pisang, roti jala and roti tisu which can be enjoyed with a selection of gulai kawah (two types served per night) such as gulai kepala ikan, gulai kambing Kelantan style, gulai assam pedas kupang and gulai rendang tok.

The Resort Café’s signature octagonalshaped wrap-around Salad and Fruit Towers will again made an appearance, filled with a wide range of the freshest greens and local seasonal fruits.