Nourishing Sustainability | Ramadan Buffet @ DoubleTree by Hilton Shah Alam i-City

For the upcoming month of Ramadan, Makan Kitchen at DoubleTree by Hilton Shah Alam i-City is rolling out a festive buffet menu themed “Merentasi Tradisi: Sajian Dulu & Kini“.

“Merentasi Tradisi: Sajian Dulu & Kini” translates as “Bridging Traditions: Past & Present Dishes”. As the name implies, the buffet menu combines age-old traditional recipes with contemporary culinary creations.

Live Cooking Stations

The hotel received encouraging response for its Ramadan buffet last year. This year, the team is expanding the scale in terms of seating and food choices. Most notably, the live cooking stations stretch across the entire hallway outside Makan Kitchen.

The idea of having more live cooking station is aligned with the hotel’s sustainability policy, “Green Ramadan 2024 Towards Zero Waste”. By preparing food to order, the amount of food wastage will be substantially reduced.

Signature Chef Zachary’s Aglio e Olio

One of the main highlights this evening is Chef Zachary’s rendition of Aglio e Olio, which is surprisingly meatless! The pasta remains faithful to the classic recipe without relying on prawns or other meats for sweetness.

The secret to good Aglio e Olio lies in the use of premium pasta and the art of achieving al dente texture.

The pasta dish is a harmonious blend of fresh ingredients like spaghetti/pasta, olive oil, garlic, parsley, chili flakes and Parmesan cheese. This is probably one of the best Aglio e Olio that we have ever tasted!

Chef Alex’s Special Prawn Noodles

Another standout is Prawn Noodles by Chef Alex. Prepared from shrimps, the broth is rich with umani flavors and aromatic indeed.

If you want an extra kick, add a spoonful of sambal to the Prawn Noodles. The fiery heat of chili peppers will elevate the broth even further!

Chef Muaz’s Mix & Tossed

Moving to Chef Muaz’s station, the most popular item is Rojak Buah.

The use of fresh fruits like mangoes, pineapples and rose apples make the salad juicy throughout.

The fruits are mixed in a bowl, and then dressed in thick, black “rojak sauce”. Made from shrimp paste, the sauce is sweet, spicy and immensely savory. You can also sprinkle crushed peanuts and sesame seeds onto Rojak Buah for some nutty flavor.

Another highlight at this station is Carik Sengkuang. A slice of fresh jicama is coated with rojak sauce, and topped with crushed peanuts. The crunchy texture of jicama is simply irresistible and makes us come back for seconds!

Chef Aidil’s Net Pancake

Roti Jala, also known as “Net Pancake”, is a delightful and traditional Malay tea-time snack typically served with various curries, such as chicken curry or beef rendang. The soft and fluffy texture of Roti Jala complements the rich flavors of the curries.

Roti Jala resembles delicate, golden-yellow lace pancakes which is made by pouring the batter through a special cup with multiple nozzles.

The curry chicken here is exceptionally delightful! It’s not overly spicy, yet the fragrant aroma of the curry spices elevates it to the best level.

Chef Ardy’s Big Hot Plate

Maggi Goreng on Banana Leaf, served on a sizzling hot plate, showcases springy egg noodles adorned with egg slices, a touch of chili among all. The secret to its delectable flavor lies in the “wok hei”, that delightful charred essence achieved during cooking. This dish is truly a Malaysian signature, enjoyed by people from all walks of life.

And finally, we arrive at the dessert stations! What sweet delights await us here?

Goreng-goreng Makan Stall Chef Edmund with Pastry Chef Woo’s Lempeng Pisang

Goreng-goreng refers to a type of fritter commonly enjoyed in Malaysia. In addition to an assortment of cucur (such as cucur sayur, cucur ikan bilis, cempedak goreng, ubi goreng, and pisang goreng), there’s another delightful treat: Chef Woo’s Lempeng Pisang. This beloved Malaysian banana pancake is a favorite among locals.

Lempeng Pisang, when paired with ice cream, creates a delightful contrast of hot and cold sensations. The warm banana pancake meets the cool creaminess of the coconut ice cream, resulting in a harmonious dessert experience. And yes, topping it with gula Malaka and crushed peanuts adds that extra layer of flavor and crunch.

Kuih-Muih Stall

Kuih-muih, these delightful bite-sized treats, come in various forms and reflect Malaysia’s rich multi-racial and multicultural heritage. One standout example is Pulut Tai Tai, where the contrasting colors of coconut jam and the vibrant blue and white glutinous rice create a visually delightful experience. 

Chef June’s Sweet Porridge Gerai

Today’s Bubur Kacang (Peanut Porridge) and Pengat Pisang (Banana in Coconut Milk) are both coconut milk-based desserts. They strike a perfect balance—not overly sweet, yet wonderfully creamy. Best enjoyed warm!

Pulut Mangga is a delightful Southeast Asian dessert crafted from glutinous rice, fresh mango, and coconut milk. It’s a harmonious blend of flavors and textures—sweet, creamy, and fruity. Traditionally served chilled, it provides a refreshing escape from the heat. The fact that the chef learned it from a Thai chef ensures its authenticity remains intact! 

Chef Ahadiat’s Special Carving Station

During a Ramadan buffet, the Special Carving Station takes center stage. Here, skilled chefs expertly carve succulent meats for guests. The aroma fills the air as the knife glides through perfectly cooked meat. These carved delights are often served with flavorful sauces and complemented by a variety of side dishes.

Star of the day: 18 Ramuan Kambing Perap is a flavorful marinade for grilled lamb (kambing golek). Once the lamb is marinated, it’s expertly grilled to perfection, resulting in tender and aromatic meat. 

Enjoy the grilled lamb with a refreshing mint sauce and a rich, flavorful blackpepper sauce. 

Don’t miss the Ayam Golek (Grilled Chicken) at the Carving Station. It’s juicy, tender, and bursting with flavor. 

6 Kawah Beradik

Kawah dishes play a delightful role in traditional Malay cuisine, and they are especially prominent during Ramadan buffets. This Ramadan, DoubleTree by Hilton Shah Alam i-City introduces the “6 Kawah Beradik”, which embodies the essence of Malay culinary art. These dishes are recommended for anyone seeking an authentic and flavorful experience.

From left are Chef Zachary, Chef Azhar and Chef Woo.

Siput Sedut Masak Lemak Cili Api / Spiral Shell cooked in Coconut Curry with Chilies

Siput Sedut showcases spiral shells immersed in a luscious coconut milk-based gravy, infused with a delicate blend of chilies and turmeric. As you savor the snails, the flavors of the gravy envelop your palate, creating a delightful combination of snail meat and rich sauce. 

Kerang Sambal / Cockles with Chili Paste

In this dish, cockles are simmered in a spicy sambal sauce, which includes ingredients like chili, shallots, garlic, and other aromatic spices. The outcome is a fiery and flavorful seafood delight.

Kambing Kuzi / Lamb Kuzi

Kuzi Kambing is a renowned dish from Kelantan and is typically enjoyed with roti jala. The foundation of this dish lies in a fragrant blend of spices, while the gentle heat from ground dried red chilies and other spices adds an extra dimension to its taste. 

Gulai Tulang Rawan

Gulai Tulang Rawan originated in Sumatra, most likely under Indian culinary influence, but nowadays it is more well known as “Indonesian Curry”. The ingredients are cooked in a combination of coconut milk and spices until the sauce achieves a thick consistency.

Rendang Ayam Minang / Miang Braised Chicken with Coconut and Spices

Rendang Ayam Minang is a traditional Indonesian dish hailing from the Minangkabau region. After slow cooking in a luscious sauce made from coconut milk, the thick, fragrant gravy clings to every morsel of chicken.

Rendang Tok

Rendang Tok originates from the state of Perak. The inclusion of kerisik (toasted coconut) adds richness and creaminess to the gravy. Overall, the beef dish is rich, nutty, tender and aromatic.

Malay Cuisine

Let’s continue our culinary journey through the vibrant world of Malay cuisine. Beyond the 6 Kawah Beradik, there’s a treasure trove of flavors waiting to be explored in this Ramadan buffet.

Bubur Lambuk / Porridge with Spices

As per tradition, let’s start our meal with dates.

Bubur Lambuk is also commonly served during Ramadan.

Condiments available are roasted peanuts, fried shallots and others.

Ketupat • Lemang • Satay

Speaking of ketupat, it’s made from glutinous rice cooked in woven palm leaf casings and is usually enjoyed with savory meat floss (serunding). On the other hand, Lemang is a traditional Malay dish—a symphony of glutinous rice, coconut milk, and salt—slow-cooked in hollowed bamboo lined with banana leaves.

Satay: Skewered and grilled marinated meat (with choices of chicken and beef) served with a rich, nutty kuah kacang (peanut sauce) for dipping. Nasi impit (compressed rice cubes) is often the perfect companion to satay. And don’t forget to savor some Otak-otak and fragrant Pandan Chicken as well!

Nasi Minyak Berempah / Fragrant Rice with Spices and Ghee

Ayam Goreng Lengkuas / Fried Chicken with Galangal

Kupang Kukus Cili Padi / Steam Mussels with Chilies

Sotong Sambal Petai / Squid with Chili Paste and Stink Beans

Kailan Masak Ikan Masin / Kailan with Salted Fish

Bendi Goreng Belacan / Stir fried Okra with Shrimp Paste

In the rich tapestry of Malay cuisine, several soups hold a cherished place in our hearts. These flavorful concoctions release fragrant aromas that soothe both the senses and the stomach. Enjoy them with sambal kicap, daun sup, and bawang goreng. When you dip these flavorful soups with roti bengali, they complement each other in a delightful culinary pas de deux.

Sup Ayam Berempah / Chicken Soup with Spices

Sup Meletup Tulang Rawan / Beef Stew

Get some keropok as snack!

We do enjoy the flavors of shell seafood today!

Chinese Cuisine

Welcome to the Chinese Kitchen! Here, an array of delectable dishes awaits you, spanning from noodles and fried rice to piping-hot soups.

Noodle Station

Stir Fried Prawn with Black Pepper Sauce

Stir Fried Broccoli and Carrot with Garlic and Oyster Sauce

Wok Fried Perch Fillet with Salted Egg Sauce

Wok Fried Japanese Tofu with Mixed Vegetable

Wok Fried Chicken with Marmite Gravy with Roasted Sesame

Mixed Seafood with Kam Heong Sauce

Pineapple Rice with Silver Anchovy

Wok Fried Noodle with Seafood and Vegetables

Roasted Chicken

Vietnamese Spring Rolls

Lotus Leaf Rice with BBQ Chicken / Pandan Bun with pandan filling / Siew Mai

Spicy Szechuan Soup with Chicken Meat

Behind every delectable dish, there exists a dedicated team of culinary artisans. 

Indian Cuisine

At the Makan Kitchen, Indian cuisine is also one of the highlights. The Indian dishes here are a delightful fusion of vibrant flavors, intricate presentation, and a harmonious blend of spices. 

Kashmiri Pulao

Basmati Rice cooked with cashew and raisin. Usually, the rice is enjoyed with Papadom.

Plain Naan & Murtabak Ayam

Freshly made Naan and Roti Canai.

Murtabak are hand-tossed pancakes with chicken fillings.

Chicken Tandoori & Fish Tikka

Okra Mandi / Paneer Bhurgi / Pasiper Curry

Mamak Style Salmon Curry Fish Head

Indian Style Chicken Peratal / Lamb Kolaurandai

Crab Masala

Appetizers

Don’t forget the appetizers! They’re perfect for stimulating your appetite before the main meal.

Freshly self-cut vegetables—take only what you need. This practice is excellent for minimizing food waste!

Assorted Ulam-ulaman and Sambal

Assorted Kerabu: Kerabu Daging, Kerabu Tempe, Kerabu Ayam etc.

Potato Salad

Cold Cuts

Cured Salmon Gravlax Berempah

Baba ghanoush

Hummus

Drinks & Sweets

When it comes to sweet treats and desserts in a buffet, there’s a delightful array of options to satisfy every palate.

From left: Green Tea with Milk, Rose Syrup with Lemon, Chrysanthemum Tea and Soya Cincau

Hot drinks available are Milo Tarik, Nescafe Tarik and Teh Tarik

Grab some dodol and kuih raya here.

Lovely ice cream!

The Pastry Team!

Cendol Nyonya – green rice flour noodles served with coconut milk and palm sugar

Sago Gula Melaka

Bread and Butter

Book now to enjoy Early Bird Discount!

“Merentasi Tradisi, Sajian Dulu dan Kini” Ramadan Buffet
DoubleTree by Hilton Shah Alam i-City

Availability: 10 March - 9 April 2024 
Daily from 6:30pm to 10:30pm
Adults: RM188 nett | Children: RM94 nett
Menu

Exclusive Discounts:
Hilton Honors members: Special dining discounts
In-house guests: 15% discount

Early Bird Offer:
Bookings with full payment before 17 March 2024: 20% discount

Group Bookings:
15 persons and above: 15% discount

Contact Information:
Call: +603 5650 0200
Email: Doubletreeshahalam.foodandbeverage@hilton.com
Website: EatDrinkHilton.com

If you want more food and travel = Foodveler information, don’t hesitate to reach out to Foodveler on WhatsApp!