The personal touch to signature dishes deliver unprecedented value at Malaysia's Premier Venue, The Kuala Lumpur Convention Centre, this Ramadan.
KUALA LUMPUR – The Kuala Lumpur Convention Centre‘s (the Centre) crowd-pleasing ‘Kampung in the City’ corporate and public Ramadan offering returns. This year’s Ramadan menu features a host of ‘Kampung Classics‘, such as signature dishes nasi kerabu tulang rusuk kerutup bakar (butterfly-pea flower coloured rice with grilled beef ribs marinated in kerutup sauce), jantung pisang tumis pedas ikan tamban (spicy sardines stir-fried with banana flower), gulai ayam kampung bersama buah betik manis (farm chicken curry with sweet papaya) and nasi daging air asam utara (Northern-style rice with beef cooked in a tamarind sauce), to name a few.
“We aim to always deliver a unique all-inclusive Ramadan experience in one of Kuala Lumpur’s most iconic locations, where diners can be assured of world-class service and 5-star cuisine,” explained the Centre’s General Manager, Alan Pryor. “To deliver even more value to guests, we have retained our 2015 price point for this year’s offering.”
Focusing on convenience, comfort and cuisine, the mouth-watering Ramadan offering has been customised by the Centre’s award-winning 52-strong culinary team to offer diners the chance to experience authentic Kampung favourites and contemporary buka puasa fare served right in the heart of the Kuala Lumpur City Centre (KLCC).
The Centre also offers Ramadan guests a designated prayer room, prayer mats, sandals, on-site ablution facility and an Imam to lead Muslims in their Maghrib, Isya’ and Tarawih prayers, allowing guests to comfortably perform their religious responsibilities before breaking fast. With all five of the venue’s kitchens; Chinese, Western, Cold, Pastry and Malay, certified halal by the Department of Islamic Development Malaysia (JAKIM), Muslim guests are able to enjoy their meal with complete peace of mind.
“Our affordable corporate buka puasa banquets offer for 100 pax or above, will be available daily throughout Ramadan, from RM115 nett per person. With two customisable menu choices – the delectable Ramadan Al-Mubarak and the exquisite Ramadan Al-Kareem – clients have the option to personalise each spread with various ‘Chef Action Station’ add-ons,” continued Pryor.
Pryor added, “Our public buka puasa is also very well priced at RM115 nett per person and is available for bookings between 5 to 20 June 2017. With a limit of 250 pax per evening, make sure you book early to avoid disappointment.”
According to the Centre’s Executive Chef, Hisham Bin Jaafar, to truly encapsulate the essence of Kampung cooking in this year’s Ramadan offering, the Centre’s creative culinary team have infused their own traditional home-inspired flavours into every dish served. In addition to the host of ‘Kampung Classics’, both the corporate and public buka puasa menus offer contemporary and international choices for diners looking for something a little different. Dishes include Pita Kebab Arab Daging Cincang (Arabic-style minced beef kebab on pita bread), roasted fish Tikka and Mediterranean Hickory-Smoked Lamb served with black pepper and mint sauce.
Chef Hisham continued, “Guests can also look forward to our lively ‘Chef Action Stations’, where local favourites such as Penang char kuey teow and Hainanese chicken rice will be prepared à la minute. In addition, guests can enjoy chicken and beef satay, wholesome bubur lambuk and the staple of all Hari Raya gatherings, succulently-spiced rendang tok complete with nasi impit, ketupat and lemang.”
“A traditional Ramadan feast would not be complete without the ‘Goreng-gorengan’ station, where diners can enjoy jemput manis, cempedak and sukun fritters, keropok lekor and other deep-fried treats. Those looking for a sweet indulgence can finish the night off at the ‘Ice Cool’ station for Ais Batu Campur (ABC) served with an array of condiments and ice cream or delve into the sumptuous bandung crèmeux (rose-flavoured mousse), spiced mango cheesecake, pisang sira haruman cengkih (poached bananas infused with clove essence) local kuih, fresh fruits and many more,” Chef Hisham concluded.
Angelos is the news editor for TravelDailyNews Media Network (traveldailynews.gr, traveldailynews.com and traveldailynews.asia). His role includes to monitor the hundrends of news sources of TravelDailyNews Media Network and skim the most important according to our strategy. He currently studies Communication, Media & Culture in Panteion University of Political & Social Studies of Athens.
