Buka puasa at Curate, Four Seasons Hotel Kuala Lumpur this March and April as Chef Putri, Chef Hanif and Chef Alif join hands to present to you a flavourful spread of buffet that highlights generational recipes, classic flavours with modern flair.
This March and April, bring your appetite for Sajian Kayangan Kita Buffet at Curate, Four Seasons Hotel Kuala Lumpur. Indulge into a hearty spread of delicacies – from traditionally rooted flavours to fine balance of culinary artisanship, with a modern twist.
Discover an array of traditional classics with a Four Seasons flair as Chef Putri, Chef Hanif and Chef Alif join hands to bring you on a journey around the region, showcasing festive specials, generational family recipes and nostalgic flavours with uplifted presentation that will set to be a feast to the eyes and palate this season. Various booths will be set up around Curate Restaurant at Four Seasons Kuala Lumpur Hotel, featuring choices including nasi ulam, Sakura Edi Fried Carrot Cake, Sup Daging Berempah, Oriental Style Quzi Lamb, Tuaran Seafood Noodle, Lontong Masak Lemak Cili, Kuih Apam Gula Hangus Karamel Nangka Madu; along with Itik Golek Pekan, Ketam Bakar Lemak Cili Api, Ayam Percik ala Kelantan, Soft Shell Crab Mango Salad, Laksa Sarang Kayangan Salmon, Sambal Udang Galah as highlights from the buffet line.
The first that comes in sight is Nasi Ulam Utara- a traditional Northern specialty that put together a variety of finely chopped fresh local edible greens and spices, creating multi-dimensional flavours that make this dish really unique when mixed together. At Four Seasons Kuala Lumpur Sajian Kayangan Kita buffet, Chef Putri will be sharing her signature Nasi Ulam Utara, a classic version, and another one elevated with a touch of freshly sliced black truffle.
Also must-try will be the Asam Pedas Salmon, a dish that Hotel Manager Sheila Ali loves to enjoy with her family. Altantic salmon cooked with such as tamarind, daun kesum and bunga kantan, resulting in bold, spicy, sour flavours that pair really well with the fish.
We also love the Sambal Udang Gala here, which have fresh water prawns stir-fried with well-love Malaysian sambal. Next up, Summergirl’s favorite – Curry Laksa by the ever-friendly Chef Hanif that is beyond and above the normal. You can pick your favorite protein from poultry to seafood ( salmon is a MUST!), then finish it with ikura salmon roe.
Arabian Mezze, Ramadan Salad Enhancers, Hummus, Section for Seafood Catalana Salad, Taugeh with Sesame Vinaigrette and Chilli Flakes, Pucuk Paku with Smoked Shrimps, Insalata di Riso, Sardine with Sweet Peppers, Young Papaya Salad with Sea Coconut, Pajeri Nenas Timur, Tabbouleh, Labneh, Moutable.
Continue to savour more dishes as we walk through the buffet area, where we had Mushroom Briyani Rice, Tandoori Naan, Northern Fresh Water Prawn Sambal Utara Winged Bean, Ketam Bakar Lemak Cili Api, Ayam Goreng Berlada, Bergefil Kentang, Kobis Bulat Masak Lemak, Lamb Rack Bakar Kuzi, Pineapple Fried Rice with Curry Powder, Tandoori Prawn, Ghobi Manchurian, Fish Masala, Goan Crab Curry, Chicken Tikka..
…Lamb Satay, Beef Satay, Chicken Satay, Beef Satay, Szechuan Chicken, Penang Fried Kuey Teow with Abalone, Gulai Termenung, Rendang Daging Hitam, Braised Vegetables with Glass Noodles, Bean Curd and Turmeric Coconut Sauce, Ikan Patin Tempoyak Pahang, Pajeri Nenas Timur, Seabass Sayadieh Style, Beef Kafta, Egyptian Vegetable Moussaka, Egyption Muammar Rice.
Grilled Fish Fillet with Paprika, Bake Farfalle al Forno, Saffron Steamed Mussels Cioppino with Potato and Fennel, Slow Cooked Lamb Shank, Roasted Beed Prime Rib, Steak Au Poivre on Burnt Shallot Cream Jus, Swiss Meatball with Wild Mushroom Cream, Sauted Potatoes with Chive Ricotta, to make the spread merrier.
Salmon Sashimi, Tuna Sashimi, Poached Octopus, fresh oysters, crabs, prawns, scallop that you shouldn’t miss out too.
To end the meal sweet, check out signature Kuih Apam Gula Hangus Karamel Nangka Madu, from Chef Alif – a talent with strong passion in pastry and all things sweet. Belah El Sham in Sugar Syrup with Pistachios, Red Velvet, Chiffon Cake, Bubur Chacha, Creme Brulee, Assorted Bomboloni, Assorted Baklava, Nyonya Kuih-Muih, Assorted Dates and more.
Sajian Kayangan Kita Buffet
Curate, 6B of Four Seasons Hotel Kuala Lumpur
22 March – 21 April 2023
Price: Rm289+ per person
Contact 03-2382 8888 for more details and reservations
