HYATT REGENCY KINABALU HIGHLIGHTS CHEFS’ FAMILY RECIPES DISHES IN RAMADAN BUFFET
KOTA KINABALU, SABAH – This Ramadan, Hyatt Regency Kinabalu returns with another delectable buffet spread consisting of more than 280 dishes to choose from. The lavish Ramadan buffet spread features a host of traditional fast-breaking fare items that are thoughtfully sourced and carefully served using authentic method of preparation along with secret family recipes.
Executive Sous Chef, Adrian Chong and his team bring their culinary expertise to give the best buka puasa experience to diners with local favourites including the signature oxtail assam pedas and added special new dishes to be featured in the Ramadan buffet. From the Western kitchen; Chef Taripin’s whole roasted lamb, Malay kitchen; Chef Taripin’s udang galah masak lemak cili api, Indian kitchen; Chef Govind’s Indian fish head curry and vegetarian tikka, Chinese kitchen: Chef Ken’s Cantonese style homemade dim sum and Beijing pecking duck and from the dessert station; Chef Ismail’s well-known bubur durian as well as assorted homemade traditional Malay kuih.
Be in awed at the live stations as the chefs will be on hand to serve gado-gado, beef burger, mee rojak and chicken murtabak. At the barbeque live station, dishes such as ikan panggang, whole roasted lamb, sotong bakar, and satay with choices of chicken, beef and lamb serve with sweet peanut sauce are available for your dining pleasure. Diners can get close to the action as our chef prepares the dishes live in front of them.
The Ramadan buffet is available daily from 6:00 PM – 10:00 PM, priced at MYR 165 nett per adult, MYR 82.50 nett per child from 6 – 12 years old and complimentary for children from 5 years old and below. Pre-purchase Ramadan voucher is available for purchase from 16 April until the end of Ramadan 2019 at MYR 140 nett per person. Vouchers are valid to be redeemed from the first day until the end of Ramadan month.
Roasted Whole Lamb – A specialty during Ramadhan, prepared through overnight roasting. The lamb is marinated with local spices and secret preparation method inherited by Chef Taripin’s family recipe.
Udang Galah Masak Lemak – A local Sabahan favourite, using large fresh water prawns, Chef Taripin’s unique style of preparation in clay pot and cook to perfection in turmeric and coconut based broth.
Indian Fish Head Curry – A dish where the curry paste for the fish head curry is made from scratch using Chef Govind’s Indian spices and ingredients passed down from generation to generation.
Vegetarian Tikka - A healthy vegetarian tikka prepared by Chef Govind using a recipe originated from the Punjab region.
Homemade Dim Sum – Featuring Sandakan abalone rolls, cuttlefish dumpling, siew mai and the famous BBQ chicken pau by Chef Ken, in typical Cantonese style preparation. All are handmade by Chef Ken.
The famous ‘Chinese Restaurant’ Beijing Peking Duck – Made a special appearance during this year’s Ramadan month, to leave diners with more options which will be served with steamed pancake.
Homemade Malay Kuih – A large variety of homemade Traditional Malay kuih featuring all-time favourites specially made by Chef Ismail and his Pastry team, using only fresh ingredients from the local market.
Bubur Durian – A must have during dessert at the Tanjung Ria Kitchen buka puasa buffet. It is a favourite among locals and only available during the month of Ramadhan.
For added convenience, prayer rooms and an imam are on site for Magrib, Isya’ and tarawih prayers during the buffet promotions period. Speak to our associates at Tanjung Ria Kitchen or call 088-22 1234 for reservation or more information.