Embark on a Nostalgic Culinary Journey | Down Memory Lane High Tea Buffet @ Four Points by Sheraton Kuala Lumpur City Centre

Prepare to be transported back in time with the delightful “Down Memory Lane” High Tea Buffet at Four Points by Sheraton Kuala Lumpur City Centre! This exquisite spread isn’t just about delectable treats; it’s a journey through cherished memories, where every bite evokes a sense of sweet nostalgia.

A nostalgic nook behind the lobby overflows with various sweets, snacks and pickles. The mere sight of this triggers sweet memories of childhood visits to the local grocer.

The Mesh

Nestled within the warmth of the Four Points by Sheraton, The Mesh evokes a familiar comfort, reminiscent of homey gatherings and cherished moments.

The soothing aroma of freshly brewed coffee creates a warm and inviting atmosphere.

More than just chairs and tables, The Mesh offers a range of seating experiences to match your mood and occasion. 

For larger gatherings, The Mesh also boasts several elegant private rooms.

Let’s Start “Down Memory Lane” High Tea!

Relive your childhood memories with satay, murtabak, tong sui (Chinese sweet soup), kuih ketayap, ondeh-ondeh, teh tarik and more. This isn’t just a meal, it’s an experience. Whether you are just seeking to reconnect with your roots, or wanting to show your friends what it means to be Malaysian, this buffet is the perfect choice for you!

Get your kids’ tableware here!

More than just a vessel of warmth, the presence of hot water flask is a symbol of resilience.

Tong Sui

Tong Sui (糖水) is a collective term for sweet soups that are typically served towards the end of Chinese meals. In Malaysia, Tong Sui has evolved into a delightful array of comforting desserts, reflecting the rich culinary heritage of the country.

Some Tong Sui desserts are best enjoyed warm, while others are meant to be served chilled.

Let’s delve into each type of dessert in turn!

Bubur Cha Cha (served hot)

Bubur Cha Cha is believed to be inspired by a similar coconut-based Peranakan dessert called Pengat. This popular sweet treat features a delightful medley of ingredients like sweet potatoes, taro and tapioca jelly with coconut milk as the base. Each ingredient contributes its distinct flavor, yet harmoniously melds with the creamy coconut milk.

Sweet Potato and Ginger (served hot)

Sweet potato, albeit a common ingredient, makes this humble dessert a comforting favorite for many. The orange sweet potatoes are soft and buttery, allowing our spoon to glide through effortlessly. Meanwhile, the pungency of young ginger adds depth and complexity to the dessert. Overall, the combination of sweet potatoes and ginger creates a harmonious balance of flavors and warmth.

Bubur Kacang Merah (served hot)

Red beans are simmered until tender, forming a thick and grainy base for the porridge. The addition of coconut milk adds a tropical flair. The harmonious blend results in a creamy, nutty flavor profile that delights the palate.

Bubur Pulut Hitam (served hot)

Bubur Pulut Hitam is a delightful sweet dessert made from black glutinous rice. The rice has a soft and slightly chewy consistency akin to a comforting embrace. Meanwhile, the rich coconut milk transforms this dessert into a bowl of creamy and warm indulgence.

Sea Coconut in Longan Syrup (served cold)

This delightful dessert is prepared using Longan and Sea Coconut. Native to Southeast Asia, longan imparts honey-like sweetness and fruity aroma to the syrup. Meanwhile, sea coconut has a jelly-like consistency and does a great job in absorbing the essence of the syrup. All in all, the combination of these ingredients delivers a refreshing respite under the scorching tropical sun.

Snow Pear & Peach Gum in Longan Syrup (served cold)

Peach gum is a soft, jelly-like resin extracted from peach trees. Peach gum is inherently tasteless, in contrast to snow pears that boast natural juiciness. When combined, the pear’s freshness complements the unique texture of peach gum. Simmered in longan-infused syrup, the rejuvenating blend of flavors soothes both the body and the soul.

Pasta, Noodle & Popiah

The live action stations afford three delightful options: Pasta, Noodles and Popiah. These stations prepare their offerings a la minute, thus ensuring that food remains fresh on the dining table. 

Pasta Station

The pasta dish today is centered around red Thai curry. The origins of Thai curry can be traced back to maritime merchants who traded herbs and spices with the Kingdom of Siam (now Thailand). Over time, Portuguese traders introduced nam prik chilies from the Americas, resulting in the vibrant and flavorful Thai curry that we know today.

The fusion of Western pasta and red Thai curry is indeed a delightful surprise for food enthusiasts. The allure of red Thai curry lies in its symphony of aromatic spices. The medley of flavors dances alongside al dente pasta, delivering a harmony of taste and aroma.

Noodles Station

Laksa can be traced back to the Peranakan culture of Southeast Asia. In fact, the word “laksa” itself is derived from the words “spicy” (辣) and “grainy or sandy” (沙) in Min Chinese dialect. This name aptly captures both the spicy flavor and the slightly grainy texture of laksa, which arises from ingredients like ground dried shrimp or curdled coconut milk.

The essence of curry laksa lies in its aromatic broth. The Curry Laksa here is definitely a harmonious medley of fragrant spices, effortlessly weaving together sweet, spicy and tangy flavors.

Curry Laksa can be complemented with various accompaniments, including Pea Sprouts, Fish Cake and Crabstick. You may also want to add Yong Tau Foo, bite-size pieces of beancurd stuffed with fish paste.

Before serving, a dash of fish sauce and sambal give a final kick.

Popiah Station

Popiah is a delicious snack that consists of a thin flour skin wrapped around finely chopped vegetables and meat. It originated from the Fujian province of China and was introduced to Malaysia by the Chinese immigrants in the early 20th century.

Popiah is typically filled with jicama and roasted peanuts. Before wrapping, the skin is coated with a thin layer of sweet sauce and chili sauce. The skin is sealed at the ends and is usually halved for easier consumption.

The secret to good popiah skin is that it must not only be thin and soft, but also stretchy and does not tear easily. When prepared correctly, popiah delivers a scrumptious melody of tastes within a single bite.

Soup • Staple • Hot Food

The high tea buffet also presents a mouthwatering array of comfort foods cherished by all Malaysians. For those who are detached from their familial roots, these dishes rekindle a sense of nostalgia of what it means to be truly “home”.

Mummy’s ABC Soup

This soup is a lifesaver for many Malaysian housewives. The main ingredients (carrots, potatoes and tomatoes) are readily available, yet the soup has a wholesome and comfortable flavor that many will cherish.

Thai Prawn Tomyam Soup

Tom Yum, a zesty and tangy Thai soup, is believed to have originated from the abundance of freshwater shrimps in the region. Aromatic lemongrass, kaffir lime leaves and galangal contribute to the essence of this flavorful dish. 

The Thai Prawn Tomyam Soup here tantalizes our taste buds with its vibrant acidity, subtle spiciness and balanced sweetness. It is highly recommended for Thai food enthusiasts!

Fish Cake Soup

The Fish Cake Soup is savory and mildly salty. The fish cakes themselves are tender and springy.

Seafood Porridge

The texture of this Cantonese-style seafood porridge is reminiscent of a warm embrace. Gradual breakdown of rice grains releases starch into the congee, resulting an its homogenous consistency. The flavor is predominantly savory, with seafood such as lobster contributing briny notes from the sea. We certainly recommend this delightful dish.

Steamed corn and sweet potatoes

Despite their simplicity, these comfort foods hold a special place among Malaysian during challenging times of the past.

Crab Biryani

Crab Biryani is a delightful rice dish which features succulent crab meat infused with aromatic spices. The outcome is a comforting and harmonious fusion of the sea’s bounty with the rich taste of Indian flavors.

Chicken Curry Potato

Consider pairing Crab Biryani with Chicken Curry Potato for a flavorful meal that harmoniously combines the warmth of Indian spices with the heartiness of potatoes.

Mee Goreng

This stir-fried noodle dish is commonly sold by street vendors and mamak stalls. Essential ingredients include yellow noodles, cabbage and fish cakes. Overall, Mee Goreng boasts a delightful combination of savory and spicy flavors.

Fried Bihun

Fried Bihun, initially inspired by Chinese cuisine, has now become a national favorite. This simple stir-fry dish features rice vermicelli and basic ingredients like eggs and taugeh (bean sprouts).

Appetizers

Malaysian cuisine offers a variety of delicious appetizers and snacks prepared with fresh ingredients from the region.

Aneka Jeruk Pak Faizal

In Malaysia, jeruk refers to the assortment of pickled fruits and vegetables. Jeruk is commonly enjoyed as a snack due to its irresistible sweet and sour taste. The real charm lies in the crunchiness of these pickled treats!

Sotong Kangkung Kampung Baru

Sotong Kangkung is a classic Malaysian dish that harmoniously blends two essential ingredients: sotong (cuttlefish) and kangkung (water spinach). The mixture is dressed with thick and savory shrimp sauce. To fully enjoy Sotong Kangkung, consume it promptly after mixing!

Rojak Buah

Rojak Buah brings together a vibrant mix of tropical fruits including pineapple, guava, jambu air (rose apple) and jicama. This Malaysian fruit salad indeed tastes differently when dressed with shrimp sauce. Sprinkles of crushed peanuts and toasted sesame seeds enhance the taste even further.

Both the Sotong Kangkung and Rojak Buah share the same shrimp sauce. Besides being sweet and savory, the sauce also has a hint of spiciness.

Ulam-ulaman

Ulam-ulaman refers to an assortment of vegetables that are eaten raw, typically with powerful condiments called sambal. Together, these culinary companions celebrate the unique essence of Malay cuisine.

Assorted Kerabu & Salad

In Malaysia, diversity is a cherished quality when it comes to dining. For example, Kerabu Betik Mangga Thai bridges the gap between Malaysian and Thai influences. Next, Acar Jelatak Kak Ros is a beloved classic that graces every festive occasion. Finally, the Western-inspired Waldorf Salad finds a warm welcome in Malaysian hearts too!

Tauhu Sumbat

Tauhu Sumbat consists of crispy fried tofu stuffed with a shredded vegetables like jicama, cucumbers and carrots.

Tauhu Sumbat is doubly enjoyable when rich and nutty Kuah Kacang (peanut sauce) is poured over it.

Aneka Keropok and Kacang Putih

When you are in need of a quick snack, you can’t really go wrong with Keropok and Kacang Putih! Keropok are deep-fried crackers made from tapioca, flour or even fish. On the other hand, Kacang Putih refers to crispy snacks made from seeds, nuts and legumes. They are often seasoned with salt, spices and a hint of chili.

Street Food

Malaysians have a penchant for nibbling outside proper mealtimes. This snacking habit has given rise to numerous little eateries throughout the country.

Dim Sum

Rooted in Cantonese culinary heritage, Dim Sum presents an enticing variety of bite-sized delights. The Siew Mai here stands out for its juicy tenderness and freshness.

Chicken Murtabak

Chicken Murtabak is generously filled with minced chicken. Its doughy crust and juicy fillings make it a delectable snack. Murtabak is often served with pickled onions.

Dulang Petang 1 Malaysia

Dulang Petang 1 Malaysia is an all-star ensemble of popular Malaysian street foods. Whether you are enjoying popiah, samosa or fishcake, each bite tells a story of Malaysia’s diverse heritage.

Satay

Satay is perhaps the most popular street food in Malaysia. Turmeric-marinated meat is skewered and grilled over charcoal, and then served with sweet peanut sauce.

Choices of satay are chicken and beef.

Keropok Lekor

Hailing from Terengganu, Keropok Lekor is an enticing snack made from ground fish and sago flour. The deep-fried cracker is known for its chewy texture and is often dipped in chili sauce.

Mini Burger

These miniature burgers are specially prepared for convenient consumption.

Cucur Dulang Petang Ibunda

During the leisurely hours between lunch and dinner, it is common to snack on Cucur. These tasty fritters are made of various ingredients from potatoes to bananas, and from prawns to eggs. The joy of Cucur lies in its simplicity and the shared moments it creates.

Two other sweet street foods that Malaysians enjoy are Apam Balik and Milo Waffle.

Indeed, the Milo Waffle is more than a mere culinary fusion. It is a nostalgic treat that bridges several generations.

Sweets

The diversity of Kuih-muih reflects the rich cultural diversity of Malaysia. These small morsels of food are not only pleasing to eat, but also enjoyed across all communities.

Kuih Ketayap and Onde-onde

Kuih Cara Berlauk

Pulut Panggang

Apam Gula Hangus

Tepung Pelita

Egg Tarts

Muah Chee

Hailing from Tapah, Chef Alan imparts his hometown’s specialty into the classic Fresh custard. Say hello to the White Coffee Crème Brûlée!

If you have a sweet tooth for Cakes, there are several choices at the desserts counter.

Drinks, Ice Cream & Fruits

These delightful options provide a perfect ending to our culinary journey. So raise your glass, scoop some ice cream and relish the refreshing sweetness of fruits. It is a delightful way to bid farewell to the feast!

A touch of nostalgia fills these vintage enamel mugs. Each mug has its own unique character, marked by chipped paints and bubbles that show the work of artisans.

Choices of Ice Cream

We highly recommend Lime Sorbet, a refreshing treat that effectively cleanses the palate.

There are several flavors of Ice Cream Potong. These popsicles are attached to wooden sticks so that they can be eaten on the go.

ABC stands for Ais Batu Campur, which translates to “mixed ice” in Malay. This beloved treat is often sold by roadside hawkers especially on hot days.

Seasonal Cut Fruits and Whole Fruits

Snakeskin Fruit (Buah Ular)

Despite its intriguing appearance, this fruit boasts a sweet taste and a slightly crunchy texture.

Reserve Your Spot Now!

For your convenience, we have attached a full menu of this buffet.

Don’t miss this opportunity to reconnect with the past and create new memories that will last a lifetime. Book your table today and start your “Down Memory Lane” High Tea adventure. For reservation, please call +603 2706 9099 or email at fpklcc@fourpoints.com

Now, with an Opening Offer of up to 37% off, High Tea Buffet is now a great value for money!
Adults RM 98 nett (U.P. RM 158 nett) | Child RM 49 nett (U.P. RM 98 nett)

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