Ramadan Dinner Buffet 2013, Furama Bukit Bintang Hotel

Ramadan Dinner Buffet 2013, Furama Bukit Bintang Hotel

This buffet is on from July 15 to Aug 4, from 6.30pm to 10pm, daily.

Prices start from RM68++ (adult) and RM34++ (child aged 4 to 12 years old).

Senior citizens aged 55 and above get to enjoy a 50 per cent discount off the adult price.

A special offer of RM68 nett per adult is applicable for those who purchase early bird vouchers before June 30. The vouchers are available at the hotel.

Spices restaurant is located on level 3 and customers can dine outdoors near the swimming pool where they get to enjoy the evening breeze.

For details and reservation, call 03-2788 8983.


Roti canai and curry is a perennial breakfast favourite but at Spices restaurant, located at Furama Bukit Bintang Hotel, diners cannot have enough of its signature dish, roti canai durian, for dessert.

The durian puree is hidden inside the roti canai and first-timers are often pleasantly surprised by the their first bite of the crusty "bread".

It will be offered on the dinner buffet menu during the fasting month. The theme of the buffet is Sajian Selera Ala Kampong.

The hotel opened in 2011 and this will be their third Ramadan buffet.

Hotel Furama executive sous chef Haslinda Nawi said diners will be able to taste the authentic Malay cuisine.

"We are preparing more than 100 dishes and besides our signature dessert, some of the must-try dishes are Burung Puyuh Goreng Berempah, Gulai Daging Kawah and Ekor Asam Pedas," she said.

Haslinda said it takes one hour to make one litre of the durian puree for the delectable dessert.

"The three ingredients are durian, coconut milk and sugar. Any type of durian will do. It is the cooking technique which is important," said Haslinda.

There is no worry of the roti canai durian becoming soggy as it will be prepared upon request.

The famous Kelantan Gulai Daging Kawah is cooked according to the original recipe with spices from the state itself.

Another outstanding dish is the appetising Burung Puyuh Goreng Berempah.

To achieve that distinctive taste, Haslinda said the quails are marinated in a mixture of galangal, fennel and lemon grass.

"The right balance of spices must be used to avoid overpowering the flavour of the quail," said Haslinda.

Instead of Ikan Asam Pedas, try the Ekor Asam Pedas.

The chefs are substituting the fish with oxtail.

This meal is perfect for those who like something fiery in their food.

The meat is tender and it easily falls off the bone.

Those who are not a big fans of the durian, can have a slice of Pandan Fudge cake instead.

The chocolate fudge cake is covered with pandan cream and coated with toasted coconut flakes.

"We chose pandan as the main ingredient to enhance the flavour. It is one of the main ingredients in of Malay traditional cooking," said Haslinda.

The chef, who has been cooking for 20 years, said that the buffet will be a balance between Western and Chinese dishes.

It fulfils the demand of customers who want something different.


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