A garden barbecue is the highlight of the Ramadan buffet set at the perimeter of a golf green, writes Tan Bee Hong
ON regular days, the terrace at Kelab Golf Perkhidmatan Awam (www.kgpagolf.com) in Bukit Kiara, Selangor, is a favourite venue with club members for a drink or a meal. This Ramadan, not only will you find members there but also the public who come for both the view and the food.
There will be tents erected with tables and chairs alongside stalls for with its warung concept, and you can expect to see plenty of action going on, from hot food to drinks and dessert.
Led by chefs Rahmah Hamid and Rodiah Johar, the kitchen team is coming out in full force to entice tastebuds this month. There are over 200 items daily, with 36 action stalls where chefs will be carving, cutting, grilling and frying.
There will be 10 varieties of sweet drinks for breaking the fast with.
For something really cold, have a bowl of ice kacang topped with sweet condensed milk or syrup. You can pick your own favourite items including attap seeds, cincau and soft red beans.
Then nibble on kampung salads. There are six types of kerabu and acar as well as six types of salted fish and ulam to go with sambal belacan, budu, cincaluk and tempoyak.
Refresh your palate with a bowl of steaming chicken soup, sup tulang or nourishing bubur lambuk. My choice is curry noodles with fishball, cockles, long beans, beansprout and tau pok.
Whole roasted lambs, grilled crabs and fish wrapped in banana leaves, and smoke from grilling satay. These are just some of the attractions at KGPA.
At the roast lamb corner, the meat is moist and tender. There’s brown gravy as well as mint sauce to go with it. Or go for the lamb kuzi, stuffed with nasi biryani that has absorbed all the flavours of the meat. Plenty to go around too, with five lambs on the spit daily.
This year, the management has added a new highlight. Tandoori chicken with a chef from D’Tandoor manning the skewers of marinated chicken cooking to a turn in the clay tandoor oven. Eat with buttered naan bread.
HOT & SPICY
Not everything is cooked a la minute. The buffet table is filled with shiny trays filled with all kinds of dishes — Chinese-style steamed patin, spicy catfish, ayam percik Kelantan, asam pedas, masak lemak siput sedut, masak lemak salted fish and pineapples, ayam masak hitam and gulai kawah. I love the perfectly poached duck eggs, cooked with belimbing in a creamy turmeric gravy. The yolks have a soft, creamy centre, not hard and crumbly.
Ayam percik is aromatic and full of flavour. To go with these, there’s rice, or lemang and ketupat palas if you so prefer. With the latter, try the peanut sauce, chicken rendang or spicy beef and chicken floss.
CAKES OR KUIH
For dessert, try all the various types of Malay pastries - from ondeh-ondeh and kuih lapis to serimuka, bingka and talam suji.
After this, have some hot teh tarik before deciding over the trays of delicate French pastries, chocolate cake, cheese cake, pudding and mousse.
KGPA Garden Terrace
Bukit Kiara, Off Jalan Damansara, Selangor
Tel 03-7956 0122
July 23 to Aug 17, 6.30pm to 9.30pm.
Follow directions to KGPA at the traffic light junction near Phileo Damansara.
Garden barbecue, Malay cuisine.
Tandoori chicken, roast lamb.
OK, why not?