Beginning 3 September 2025, PARKROYAL COLLECTION Kuala Lumpur presents the Live Kitchen Premium Semi-Buffet. This sophisticated dining experience merges à la minute cooking with a curated buffet line.
Thyme
Dinner is served at Thyme, the all-day dining outlet of the hotel. Inspired by biophilic elements, the restaurant offers a relaxing and nature-filled dining environment.
The space is adorned with leafy green plants and warm lighting. A calming musical backdrop creates a serene ambiance.
From The Live Kitchen
The feast begins at the prime cuts counter, where a variety of premium meats are presented. Choices vary daily depending on the availability of fresh cuts. The selections this evening are ribeye, striploin, lamb leg and chicken sausages.
Meats are cut to order and cooked à la minute. This approach ensures that customers enjoy food with utmost freshness at the dining table.
“Catch of the Day” presents a rotating selection of fresh seafood. Today’s choices are red snapper, seabass, prawns, squids, mussels and flower crabs. Actual seafood choices may vary from day to day.
While premium cuts and seafoods are the main highlights, the vegetable section also deserves special mention. Fresh produce this evening includes squashes, eggplants, white button mushrooms, king oyster mushrooms and the ever-popular asparagus!
Make your choices of meats, seafoods and vegetables, and then choose one of many cooking styles available. There are no rules, only personalized dishes! Keep reading to learn the combinations that we experimented with!
Flower Crab in Malabar Curry with Pulao Rice
Enjoy succulent flower crabs simmered in coconut-based curry from Kerala. The sweet crab meat blends perfectly with the spice-rich gravy, while fluffy pulao rice balances each flavorful bite.
Tandoori Lamb Leg
The tandoori lamb leg delivers authentic smoky, charred flavor on the spiced meat. Out of curiosity, we also tried tandoori asparagus and mushrooms. High-heat roasting caramelizes their natural sugars, creating a sweet depth that elevates these vegetables into something special.
The freshly baked naan is soft and has a buttery texture that complements the tandoori lamb leg. The flatbread is a must to tame the bold, flame-kissed lamb.
Prawns & Squids in Asam Pedas
This is a tangy Malay-style dish where plump prawns and squids are simmered in spicy-sour broth. This version is elevated with floral notes of bunga kantan (torch ginger), perfectly harmonizing the natural sweetness of the seafoods.
Grilled Striploin with Air Asam & Soy Chili Dip
The striploin is sliced into thin strips to showcase the meat’s natural tenderness. Careful grilling preserves the beef’s juiciness. Two traditional dips are provided: air asam (tamarind sauce) and sambal kicap (soy chili dip).
Steamed Fish with Light Soy & Ginger
We opted for steamed seabass and red snapper, as steaming is the best way to enjoy their freshness. The result? Natural sweetness in every bite! Adding prawns would have further enhanced this exquisite dish.
Stir-Fried Striploin with Chef Signature Sauce
We chose striploin for this Chinese stir-frying style. Intense heat quickly sears the beef slices, locking in the jus inside while imparting intense “wok hei” aroma. Tossed in the chef’s signature spicy-sweet sauce, this dish is best enjoyed while it is hot from the wok.
Grilled Black Pepper Ribeye
One of our favorites of this evening is the grilled black pepper ribeye. Black pepper sauce enhances the tender beef without overpowering it. On the side, the truffle mashed potato is smooth and rich, and has mouthwatering fragrance.
Grilled Fish with Creamy Sauce
The creamy sauce complements the grilled fish, enhancing instead of supplanting the fish’s natural flavor. This simple yet refined pairing is only possible with fresh seafood.
How can you tell if the fish is fresh? After grilling, it remains flaky yet firm, never crumbling or turning mushy!
Served on the side are asparagus and king oyster mushrooms. Grilled to a light char, their natural sweetness is imparted with a subtle coating of smokiness.
Grilled Chicken Sausage with Black Pepper
Black pepper offers a savory kick best suited for bold palates. If you prefer something milder, go for creamy sauce instead!
The grill marks on king oyster mushrooms make them look irresistible!
Enjoy mixing different combinations and see what works best for your palate. There are no right or wrong choices here!
Plated & Served
Look out for a special dish that is served directly to each table. The highlight this evening is Singapore chili mud crab. The special dish is rotated daily, so expect to be surprised during your visit!
The succulent crab is coated with chili sauce that is sweet, spicy and tangy.
Meanwhile, the mantou is ideal for soaking up every bit of the delicious sauce!
Nyonya Laksa
The Nyonya Laksa is a signature dish that is available at all PARKROYAL COLLECTION properties. The recipe was crafted by the group’s culinary team and shared across the three hotels.
Rich and aromatic, the Nyonya Laksa is celebrated for its authentic flavor and consistent quality. More than just a meal, it offers a familiar and comforting taste that connects guests to the PARKROYAL COLLECTION experience.
Japanese Section
Japanese cuisine is represented by fresh sashimi, handmade nigiri and maki sushi.
The Greens
The salad station offers a generous selection of fresh vegetables and dressings. Diners can also add cold cuts like smoked Norwegian salmon and smoked chicken breast into their salad bowls.
A standout salad is Kerabu Udang Galah, which is prepared fresh to order. Raw vegetables are pounded in a mortar to release their natural flavors.
The salad is then served with udang galah, a freshwater prawn prized for its succulent flesh.
Bread, Broth & Board
The creamy Seafood Bisque from the soup kettle is brimming with marine richness, offering a flavorful addition to the meal.
The bakery section features a variety of freshly baked artisan breads and soft rolls.
The buffet also features a cheese platter that includes cheddar, Gouda, Emmental, Brie and blue cheese.
Desserts
Head to the desserts section where a tempting array of indulgent choices awaits. From creamy cakes to premium ice cream, there is something to satisfy every craving!
Teppanyaki ice cream is a crowd favorite here. Vanilla ice cream is “cooked” on a frost top, and then served with your choice of toppings. It is both a theatrical performance and a memorable treat!
Make Your Reservation
The Live Kitchen Premium Semi-Buffet at PARKROYAL COLLECTION Kuala Lumpur is available from 6:30pm to 10:30pm Monday through Thursday. If you appreciate fresh ingredients and live cooking stations, this meal certainly fits the bill. Reservations can be made via WhatsApp or email. Book your table today!
Live Kitchen Premium Semi-Buffet
PARKROYAL COLLECTION Kuala Lumpur
Every Monday to Thursday | 6:30pm - 10:30pm
Adults - MYR 148 per person
Seniors (60 years and above) - MYR 74 per person
Kids (6-11 years old) - MYR 74 per person
Enjoy exclusive savings for UOB and selected bank cardholders, eShop vouchers, and Pan Pacific DISCOVERY members for this offer.
If you want more information about Food and Travel Lover = Foodveler, don’t hesitate to reach out to Foodveler on WhatsApp. You can also email us at jack@foodveler.com.
Directions to PARKROYAL COLLECTION Kuala Lumpur
