TFFood NewsTeamwork the key ingredient | The Star
TFFood NewsTeamwork the key ingredient | The Star
Food News

Teamwork the key ingredient | The Star

Chefs’ personal recipes bring heritage to the fore in KL

A SPREAD of family favorites to enjoy from starter to dessert.

This aptly describes the iftar buffet spread at Serena Brasserie, InterContinental Kuala Lumpur.

Teamwork was the key ingredient behind creating this spread, said sous chef Nazatul Nadzirah Jamaludin.

“The theme for this year’s buffet is the ‘Gift of Heritage’ because all the dishes here are family recipes shared by our kitchen team.

“At the planning stage, we started coming up with dishes that would appeal to our appetites.

“What we realized was that, no matter how far we may have advanced, our palates will yearn for traditional flavors such as sea snails in coconut turmeric or beef dendeng,” she said.

Juicy chicken shawarma among the plethora of traditional and well-loved dishes at Serena Brasserie.Juicy chicken shawarma among the plethora of traditional and well-loved dishes at Serena Brasserie.

This year, Nazatul Nadzirah shares her family’s recipe for the whole barbecued beef shank, an impressive 18kg hunk of local beef hind, marinated overnight with 10 different herbs and spices then slow-roasted for eight hours.

The buffet starts at the entrance of the restaurant with three black cast iron woks, each with a different type of rendang.

The first is beef rendang tok with its signature darkish gravy – the result of six hours of slow braising.

The second is green bird’s eye chilli duck and the third, Minang chicken in spicy turmeric gravy.

Further on is seafood on ice, and next to it the kerabu section, where Kelantan-born chef de partie Nur Fatihah Adzhar presents her family recipe for classic Malay salads like chicken feet with young mango, seafood with fern leaves and winged beans with cockles.

Not to be missed is the wide array of sambals – some are made with bird’s eye chillies, shrimp paste, budu and even durian.

It is suggested for diners to pair these condiments with items from the garden stalls.

(Clockwise from top) Deep-fried salted fish, chicken feet kerabu, stuffed beancurd and popiah.(Clockwise from top) Deep-fried salted fish, chicken feet kerabu, stuffed beancurd and popiah.

Stall highlights include the Malay soup station which is headed by chef de partie Balqish Hafizah Sarkawi.

With her spicy and hearty soup is a choice of ingredients featuring cartilaginous cow knee joints, beef tripe, lamb marrow and oxtail.

Served piping hot, the soup can be enjoyed with a dollop of seafood porridge lambuk from the stall next door, a generous topping of spring onions, a pinch of bird’s eye chilli sambal and lime wedge.

This can be enjoyed with a side of grilled fish such as stingray, catfish or mackerel from another nearby stall, best enjoyed with the bird’s eye chillies and tamarind sauce.

Another highlight of the buffet spread is the lamb leg and shank ouzi with basmati rice.

Sporting hints of cardamom and labneh, which is cheese made from double-strained yogurt, one can also taste the sweet, earthy and floral notes of saffron, which has lent the meat a golden, yellowish hue.

Diners can also expect to find other well-loved favorites like red snapper fish head in sour spicy gravy, grilled meats, Nyonya curry laksa, shawarma, stuffed beancurd, popiah and steamed barramundi.

Surf platters for seafood lovers.Surf platters for seafood lovers.

In the Indian section, don’t forget to sample the pineapple raita, garlic aioli and green mango chutney.

Adding a unique touch to the fritter section is deep-fried breadfruit, which is coated in tempura batter.

Ice was used in place of baking soda to achieve an extra crispy texture.

There is also a variety of local fruits for dessert.

To liven up the atmosphere, diners will be serenaded by traditional musicians playing classical Malay songs.

The buffet runs until April 9, from 6.30pm daily, priced at RM278nett per adult and RM168nett per child.

Children below five eat for free.

Gatherings of 50 people or more can also enjoy a 30% group dining discount.

SERENA BRASSERIE, InterContinental Kuala Lumpur, 165, Jalan Ampang, Kuala Lumpur. (Tel: 03-2782 6088). Business hours: 6.30am to 10pm, daily.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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