Buffet fans are in for a treat at 21 on Rajah

I attended a food tasting session for the upcoming Ramadhan promotion at Days Hotel's 21 on Rajah, which is to be an all-you-can eat deconstructed ‘Mediterr-Asian’ nasi ambeng family dining experience. Norman Cross, Executive Assistant Manager, Food and Beverage, for Ramada and Days Hotels, part of the Wyndham Hotel Group, explained that nasi ambeng used to be extremely popular in the 80s but is rare now, hence the decision to reintroduce it to a new generation of diners.

Source: 21 on Rajah. 21 on Rajah deconstructs nasi ambeng Mediterr-Asian style for Ramadhan this year. 

The classic nasi ambeng is extremely photogenic when taken flatlay style (plan view), featuring rice in the middle and surrounded by various spiced meats, curries and vegetable dishes. It is meant to be shared in a group. To help diners get into the nasi ambeng spirit the restaurant will provide platters that diners can fill as they wish from the buffet spread. The favourites from the current Mediterr-Asian buffet will all be available in addition to traditional accompaniments for nasi ambeng.

The nasi ambeng format for Ramadhan will naturally feature more spicy dishes, but Chef de Cuisine, Faustino Picardo Ines Jr assured me that the team at 21 on Rajah will be pleased to whip up a non-spicy pasta or omelette for those who can't take spicy food. Here are the highlights of the meal:

Moroccan lamb leg at carving station.

Trio of salads.

At the lunchtime buffet, which is rijsttafel style, the selection of foods is smaller but offer quite a variety nonetheless. There is a carving station, salads, raw seafood, and quite a few main dishes, plus a dessert section.

The lamb moussaka is very rich and creamy. It will seem bland if eaten after some of the other intensely flavoured dishes, so try a small spoonful of this first. A moussaka is a Greek dish made from minced lamb, brinjals and tomatoes, with cheese on top, so part of the Mediterranean cuisine offered for the Mediterr-Asian buffet.

Maggi goreng - fried instant noodles, originally from the Maggi brand which are typically served boiled - tasted absolutely authentic, both sweet and savoury with spicy overtones. The noodles were just nice, not too soft and not too al dente. Maggi goreng is a new introduction for the Ramadhan buffet, and will be prepared at a live station to the diner's requirements.

I had to try the signature 21 spiced Basmati rice, which was in pride of place at the buffet counter. It is cooked with 21 different spices and herbs, and reminds me of the best briyani rice.

Asam pedas at 21 for Rajah is a fish dish with a thick spicy and sour gravy. It had juicy chunks of fish at the bottom. The ingredients are similar to fish head curry but without the curry. The restaurant also serves ikan gulai, a fish dish whose fish is equally nicely done.

Moroccan tagine beef with prunes was so tender, it melted in the mouth. I didn't really taste the prunes but you could see bits of them in the rich gravy.

Slipper lobster with salted egg yolk sauce. The chewy flesh separated easily from the shell and was coated with just enough sauce to taste the distinctive salted egg yolk flavour.

The beef rendang is sweet and extremely tender. This was my favourite dish and highly recommended, but some may find it too sweet.

Durian pudding served in a shot glass. The sensuous durian puree tasted completely pure, and was perfectly complemented by gula melaka syrup with a fresh raspberry added for acid overtones and crunch. Melvin Lim, Executive Chef, Ramada and Days Hotels, shared that the durian is from Malaysia, and must be steamed and flash-frozen before use. The supplier 21 on Rajah works with provides high quality paste which still contains fibres, whereas some pastes have been blended and cut with flour, changing the taste and texture.

A tasting portion of the bandung fondue together with plain and pandan churros for dipping into the fondue. During the actual buffet, the bandung fondue will be served chocolate-fountain style at the buffet counter, under lamps to keep both the fondue and churros warm, said Lim. He also shared that bandung fondue consists of rose syrup and white chocolate, whereas Milo fondue - which is sometimes served instead - contains milk chocolate, dark chocolate as well as Milo. 

Interested?

Read the Suroor Asia blog post about 21 on Rajah's nasi ambeng buffet for Ramadhan, which includes pricing information

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