BIG APPLE RESTAURANT,
BERJAYA TIMES SQUARE HOTEL KUALA LUMPUR,
Level 14, Berjaya Times Square,
Jalan Imbi,
55100 Kuala Lumpur.
Te: 03-21178000
Business Hours: All day
REMEMBER home-cooked meals in the backyard of your kampung home this Ramadan with the Balik Kampung Buffet at the Big Apple restaurant at the Berjaya Times Square Hotel Kuala Lumpur.
Walking into the restaurant will immediately transform guests to the quaint homes in the quiet villages of Malaysia. The decorations have been put up to match the theme to the tee, with oil lamps, chicken coops and even a duduk bersila concept area where guests can enjoy their meal while sitting on the floor.
As the time for breaking fast approaches, the hotel staff will sound the gong that will lead eager diners to an array of dishes specially prepared forthem.
Ready to serve: Mazlee Abdul Rahman said they placed emphasis on traditional Malay cooking from all over the country with a lot of fresh spices.There are some 100 dishes that are rotated on a daily basis to ensure regulars can look forward to something different each time they dine.
The Hotel’s Chef de Cuisine Mazlee Abdul Rahman said they placed emphasis on traditional Malay cooking from all over the country with a lot of fresh spices.
Some of the dishes that will beserved are Daging Masak Gulai, Telur Itik Masak Lemak, Kambing Bakar Percik, Gulai Ikan Talang dan Nenas, Kari Ayam Mamak and Udang Masak Ros.
“Everything we use here is fresh. We grind all the herbs and spices here and we use duck eggs from the village,” said Mazlee.
Mazlee, a KL born chef said he is of Minangkabau descent but he has ensured that the dishes transcend all borders to include Kedah, Sarawakian and Negri Sembilan dishes.
One of the must tries according to him is the Assam Pedas Ikan Senangin, a typical cuisine fromMalacca.
Mazlee said the dish is special because apart from the usual chilli paste, he adds in stir fried grated coconut (kerisik) for texture.
There is also another dish that will fascinate diners, the Kari Burung Unta (Ostrich Curry) that is prepared in traditional large pots.
“The thickness of the Kawah will allow the curry to simmer slowly and that allows the Ostrich meat to cook to perfection,” he said.
Another favourite at the hotel is the Lamb Kuzi, using whole Chilled Australian Lamb and coarsely ground spices.
Mazlee said the spices are ground coarsely to add more flavour to the dish.
For dessert, there will be fruits galore at the counter that will include a number of exotic fruits that are not usually found at the buffet table like Salak, Jackfruit, Rambutans and Ciku. Favourite Malay kuihs, biscuits and sweet porridge like Bubur Cha Cha will also be served.
There will be Keroncong entertainment accompanying the buffet daily (except Tuesday). The buffet is available daily from 6.30pm to 10.30pm till Aug 29. It is priced at RM78++ for adults and RM42++ for children. Big Apple Restaurant’s Kitchens and Banquet Kitchens at Berjaya Times Square Hotel, Kuala Lumpur are certified halal by the Department of Islamic Development Malaysia.
This is the writer’s personal observation and is not an endorsement by StarMetro.
