WHILE the fasting month is celebrated as a meaningful time for reflection and renewal, it is also a time for strengthening bonds amidst gatherings with family and loved ones.
With the theme Jom Makan this year, Grand Millennium Kuala Lumpur is celebrating the diversity of Malaysia's culinary landscape with a lavish spread of local all-time Ramadan favourites.
Executive Chef Rudy Junaidie along with his culinary team have put in meticulous attention to present authentic flavours and time-honoured recipes, as a homage to classic dishes and traditional cooking techniques.
Jom Makan is served at The Mill Cafe from March 12 to April 9, and one of the unique highlights of the buffet is Belanga Bakar.
This is a tribute to a traditional cooking method of grilling dishes in a clay pot to produce earthy, smoky flavours to the food and also retain moisture during the cooking process.
Guests are treated to nine different types of Belanga Bakar with chicken, pomfret fish and beef, cooked in Malay, Chinese and Indian flavours including asam pedas, curry masala and kung pao.
The roast section of the buffet features another highlight not to miss, the crispy and succulent Xinjiang Roasted Whole Lamb marinated with cumin, Szechuan peppercorn and chilli, a dish widely favoured by the Muslim community in Xinjiang, China and has gained immense popularity in Malaysia over the last few years.
Meanwhile, at the Sup Campur Station guests can warm their stomachs with comforting servings of soup prepared with a combination of spices and herbs and options of Beef, Chicken, Mutton, Paru (Beef Lung) and Perut (Beef Stomach).
Making a return this year by popular demand, Jajan Pasar is the hotel's interpretation of a traditional market found in the Southeast Asian region where women earn their livelihood by selling snacks and sweets on raised platforms.
During this buffet, diners enjoy a variety of classic Malaysian desserts like Pulut Panggang, Ubi Kayu With Coconut And Sambal, Bubur Serawa Nangka, Bubur Pulut Hitam and Red Bean Soup With Glutinous Rice Balls.
Complementing the sumptuous feast is a variety of mouthwatering local appetisers, including national favourites like Ulam, Rojak Mamak, Kerabu, Lemang, Ketupat, Serunding and Bergedil.
At the Salad Bar, diners can help themselves to servings of fresh leafy greens complemented by a selection of dressings.
Moreover, the mains to look forward to include Rendang Tok, Ayam Masak Madu, Telur Itik Masak Lemak Belimbing Buluh, Kambing Masak Hitam, Udang Goreng Oat and Bubur Lambuk.
Popular Indian favourites like Chicken Peratal, Lamb Sagwala, Gobi Matar and Dal Fry add variety to the buffet, while the Mamak Corner offers a choice of Murtabak Daging and Murtabak Ayam.
Enriching the buffet spread are the International offerings where diners can explore the Shawarma Counter, Seafood On Ice, the Japanese section serving Assorted Sushi, Maki, Nigiri, Individual Cold Soba, Chawan Mushi and Takoyaki.
For noodle lovers, the Noodle Station offers the option choosing one's favourite noodle prepared with an accompaniment of condiments.
The lavish dessert spread offers an array of cakes and pastries, such as Sticky Banana Pudding, Pandan Cream Cake, Creme Brulee, Chocolate Cake, Mango Tartlets, Strawberry Cream Cheese Cake and Coconut Tart, as well as Malaysian kuih like Kuih Laps, Pulut Inti, Kuih Koci, Kuih Bingka Ubi and Kuih Talam.
To add to the festive ambience, guests will delight in the lively tunes of Ghazal music performed by the resident Picha-Picha Band, as they foster connections over a delectable feast.
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