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| Source: KLCC. The creative culinary team behind the Kampung in the City Ramadhan buffet. |
The Kuala Lumpur Convention Centre’s (the Centre) Kampung in the City corporate and public Ramadhan offering is back! This year’s Ramadhan menu features kampung (village) classics such as nasi kerabu tulang rusuk kerutup* bakar (blue rice coloured with the butterfly-pea flower with grilled beef ribs marinated in kerutup sauce), jantung pisang tumis pedas ikan tamban (spicy sardines stir-fried with banana flower), gulai ayam kampung bersama buah betik manis (farm chicken curry with sweet papaya) and nasi daging air asam utara (Northern-style rice with beef cooked in a tamarind sauce).
“We aim to always deliver a unique all-inclusive Ramadhan experience in one of Kuala Lumpur’s most iconic locations, where diners can be assured of world-class service and five-star cuisine,” explained the Centre’s GM Alan Pryor. “To deliver even more value to guests, we have retained our 2015 price point for this year’s offering.”
Focusing on convenience, comfort and cuisine, the Ramadhan offering has been customised by the Centre’s award-winning 52-strong culinary team to offer diners the chance to experience authentic kampung favourites and contemporary buka puasa (iftar) fare. All five of the venue’s kitchens - Chinese, Western, cold, pastry and Malay certified halal by the Department of Islamic Development Malaysia (JAKIM).
The Centre also offers Ramadhan guests a designated prayer room, prayer mats, sandals, on-site ablution facility and an Imam to lead Muslims in their Maghrib, Isha and Taraweeh prayers, allowing guests to comfortably perform their religious responsibilities before breaking fast.
“Our affordable corporate buka puasa banquets offer for 100 pax (editor's note: people) or above, will be available daily throughout Ramadan, from RM115 nett per person. With two customisable menu choices – the delectable Ramadan Al-Mubarak and the exquisite Ramadan Al-Kareem – clients have the option to personalise each spread with various chef action station add-ons,” said Pryor.
“Our public 'buka puasa' (editor's note: iftar) is also very well priced at RM115 nett per person and is available for bookings between 5 to 20 June 2017. With a limit of 250 pax per evening, make sure you book early to avoid disappointment!”
According to the Centre’s Executive Chef, Hisham Bin Jaafar, the centre’s creative culinary team have infused their own traditional home-inspired flavours into every dish served to truly encapsulate the essence of kampung cooking in this year’s Ramadhan offering. In addition to the host of kampung classics, both the corporate and public buka puasa menus offer contemporary and international choices for diners looking for something a little different. Dishes include pita kebab Arab daging cincang (Arabic-style minced beef kebab on pita bread), roasted fish tikka and Mediterranean hickory-smoked lamb served with black pepper and mint sauce.
Chef Hisham said, “Guests can also look forward to our lively chef action stations, where local favourites such as Penang char kuey teow and Hainanese chicken rice will be prepared à la minute. In addition, guests can enjoy chicken and beef satay, bubur lambuk and the staple of all Hari Raya gatherings, succulently-spiced rendang tok complete with nasi impit, ketupat and lemang**.
“A traditional Ramadhan feast would not be complete without the goreng-gorengan (editor's note: frying) station, where diners can enjoy jemput manis, cempedak and sukun fritters, keropok lekor and other deep-fried treats***. Those looking for sweets to finish the night off can visit the ice cool station for ais batu campur (ABC)**** served with an array of condiments and ice cream or delve into the sumptuous bandung crèmeux (rose-flavoured mousse), spiced mango cheesecake, pisang sira haruman cengkih (poached bananas infused with clove essence) local kueh, fresh fruits and many more.”
Interested?
With limited seats for the public sitting and reservations required for corporate bookings, please call +603 2333 2866 or +603 2333 2877 to book a place
*Kerutub is a dish made in Kelantan and Terengganu, and often seen at Hari Raya (Eid).
**Bubur lambuk is porridge cooked during Ramadhan and is typically richer than porridge served at other times. Rendang tok is a dry beef dish from Perak. Nasi impit is compressed rice cooked with pandan leaves that is cut into cubes for serving; ketupat is rice that is cooked in a palm leaf case; lemang is rice cooked in a hollow bamboo stem.
***Jemput manis are deep-fried dough balls; cempadak is a fruit related to jackfruit, while sukun are breadfruit. Keropok lekor refers to fish crackers.
****ABC refers to a dessert of shaved ice, beans and fruit. It is also known as ice kachang.
According to the Centre’s Executive Chef, Hisham Bin Jaafar, the centre’s creative culinary team have infused their own traditional home-inspired flavours into every dish served to truly encapsulate the essence of kampung cooking in this year’s Ramadhan offering. In addition to the host of kampung classics, both the corporate and public buka puasa menus offer contemporary and international choices for diners looking for something a little different. Dishes include pita kebab Arab daging cincang (Arabic-style minced beef kebab on pita bread), roasted fish tikka and Mediterranean hickory-smoked lamb served with black pepper and mint sauce.
Chef Hisham said, “Guests can also look forward to our lively chef action stations, where local favourites such as Penang char kuey teow and Hainanese chicken rice will be prepared à la minute. In addition, guests can enjoy chicken and beef satay, bubur lambuk and the staple of all Hari Raya gatherings, succulently-spiced rendang tok complete with nasi impit, ketupat and lemang**.
“A traditional Ramadhan feast would not be complete without the goreng-gorengan (editor's note: frying) station, where diners can enjoy jemput manis, cempedak and sukun fritters, keropok lekor and other deep-fried treats***. Those looking for sweets to finish the night off can visit the ice cool station for ais batu campur (ABC)**** served with an array of condiments and ice cream or delve into the sumptuous bandung crèmeux (rose-flavoured mousse), spiced mango cheesecake, pisang sira haruman cengkih (poached bananas infused with clove essence) local kueh, fresh fruits and many more.”
Interested?
With limited seats for the public sitting and reservations required for corporate bookings, please call +603 2333 2866 or +603 2333 2877 to book a place
*Kerutub is a dish made in Kelantan and Terengganu, and often seen at Hari Raya (Eid).
**Bubur lambuk is porridge cooked during Ramadhan and is typically richer than porridge served at other times. Rendang tok is a dry beef dish from Perak. Nasi impit is compressed rice cooked with pandan leaves that is cut into cubes for serving; ketupat is rice that is cooked in a palm leaf case; lemang is rice cooked in a hollow bamboo stem.
***Jemput manis are deep-fried dough balls; cempadak is a fruit related to jackfruit, while sukun are breadfruit. Keropok lekor refers to fish crackers.
****ABC refers to a dessert of shaved ice, beans and fruit. It is also known as ice kachang.
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