The Kitchen@Melia,
Melia Kuala Lumpur
Business hours: (Lunch) 12noon to 2.30pm
(Dinner) 6.30pm to 10.00pm.
Tel: 03-27852828
CREATING bite-sized dishes on a buffet line was how Mohamad Shariff planned to differentiate the restaurant he was put in charge of a few months back.
During our recent visit to The KiTCHEN@Melia, which he heads as their executive chef, Mohamad Shariff proved that his ‘plan’ had managed to garner interest among those working in the Golden Triangle of Kuala Lumpur.
“There are just too many hotels around the Jalan Bukit Bintang and Jalan Imbi area offering the same typical buffet-style dishes.
“The idea is to let our guests try as many dishes as possible while they are at our restaurant instead of having just one large serving,” said Mohamad Shariff, who has managed to cut down on food wastage at the outlet.
At the KiTCHEN@Melia, he said the concept was different starting from how it did not even have a back kitchen unlike most food outlets.
“The kitchen you see from your dining table is the same kitchen we use to cook all the dishes on the buffet line,” he said, adding that this was to give guests the feeling of dining in their very own kitchen.
He also wanted more interaction between his chefs and the guests, hence the open-kitchen concept was introduced for the first time.
He said guests at the restaurant accepted the open-kitchen concept very well and even took the opportunity to ask the chefs for recipes on the dishes that they were preparing.
“They are more confident now as they can speak to the guests, unlike previously,” he added.
There are several stations at the newly opened KiTCHEN@Melia outlet starting with the grilled section serving seafood skewers, beef, lamb, ikan bakar, chicken, sausages, Australian sirloin steak, Australian beef tenderloin, marinated squid, octopus and king prawns.
At the Pasta corner, you first choose which pasta or spaghetti to go with a variety of sauces like the carbonara, marinara, aglio olio, seafood or vegetarian to go with the basic condiments such as prawns, chicken, ham, mushrooms, mussels or squid.
Many choices: There is a variety of Dim Sum to enjoy.
There are also ready-cooked dishes such Butter Mushrooms with Garlic, Basil Prawns, Tortillas, Lamb Rack, Fish Fillet with Pesto, Seafood Soup, Beef Wellington, Oven Baked Lamb Rump, Grilled Chicken Parmesan, Chicken Stuffing, Chicken Cordon Bleu, Fish and Chips, Pan Fried Seabass Fillet, Maria-style Salmon and Chicken Roll.
Those who enjoy Asian delights can hop on over to try the Nasi Briyani, Mutton Curry, Beef Stir Fried with Paprika, Nasi Goreng, Mee Goreng, Noodle Soup, Mutton Soup, Winter Melon Soup, Dim Sum, Fried Kuey Teow, Fried Meehoon or Satay.
On Friday and Saturday nights, guests can expect to be greeted by occasional surprises as Mohamad Shariff and his team may prepare anything from tiger prawns, fresh yysters to lobsters.
No meal is perfect without a stop at the dessert line where the highlight is the Teppanyaki Ice-Cream. The chef will scoop out the chosen flavours and mix them on a chilled Teppanyaki board before topping it with chocolate syrup and rice crisps.
Other desserts are Mixed Fruit Tarts, Petit Four, Cream Puff, Cream Caramel, Macaroons, Fruit Pudding, Orange Jelly, Blackforest Cake, Chocolate Fruit Cake, Assorted Malay Kuih and Brownies and the Omachi.
For buffet lunch is priced at RM78++ while for dinner it is priced at RM98++. Senior citizens and children age three to 12 get a 50% discount.
This is the writer’s personal observation and is not an endorsement by StarMetro.
