Ramadan Special at One World Hotel - One World Hotel Ramadan buffet offers a wide spread

Posted by Never Ending Story | Labels: Ramadan Special

One World Hotel Ramadan buffet offers a wide spread

By Tho Xin Yi
thoxinyi@thestar.com.my

CINNAMON COFFEE HOUSE,
One World Hotel, First Avenue,
Bandar Utama City Centre,
47800 Petaling Jaya
Business hours: 6.00am-1.00am daily.

THE best thing about Ramadhan buffets are the luscious spread.

Spoiled for choice, our Citarasa 1Malaysia buka puasa feast at Cinnamon Coffee House of One World Hotel started with assorted kerabu and rojak.

Then, we moved on to chicken rice and noodle soup before helping ourselves to scoops of nasi ulam and slices of lemang.

Succulent: A chef carving the Roasted Whole New Zealand Lamb with Briyani.

Not to be missed either was the Roasted Whole New Zealand Lamb with Briyani.

There was also a counter for grilling and we happily picked some slices of stingray to be grilled on the hot plate.

A chef was “pulling” teh tarik at a corner, tempting us to get cups of the frothy beverage and enjoy it with pisang goreng and fried sweet potatoes.

Of course, the buffet spread offered much more than what was mentioned.

Other than the Malay, Chinese and Indian delights, international favourites like sushi, sashimi, cold cuts and chilled seafood were available too.

I was particularly intrigued by a big ‘bowl’ near the salad counter and was amazed when told it was actually a block of Parmesan cheese.

A chef was on hand to demonstrate the best way to assemble the salad.

First, he placed some leafy greens in the centre of the Parmesan bowl, followed by pine nuts and shredded cheese.

Then, using the wooden spatulas, he tossed the ingredients together, scraping the Parmesan cheese bowl lightly while at it.

Sweet tooth: Indulge in traditional desserts like kek lapis.

This left the leaves and nuts coated with the flavour of the cheese.

From the main dishes, Chef Zaleha Asmael recommended Ayam Masak Palembang and Ikan Talapia Masak Berlada, a recipe she inherited from her mother.

“These simple yet authentic dishes are easy to prepare.

“For Ayam Masak Palembang, shallots, lemongrass, lengkuas, red chilli and buah keras are blended then sauteed. After adding turmeric powder and coconut milk, I cook the gravy until it is thick. Chicken and turmeric leaves are added last,” she said.

The Ikan Talapia Masak Berlada featured deep-fried marinated fish cooked in a gravy made of lemongrass, shallot, red chilli, chilli sauce and chilli paste.

The chefs also prepared Kambing Tumis Darat Bernangka, Ayam Masak Palembang, Ekor Lembu Masak Asam Pedas Merah, Udang Sambal Petai Muar and much more in the extensive menu.

The dessert choices reflected an affinity for sweet tooth, with assorted Malay kuih, agar-agar, pudding, bahulu and pastries arranged on the counter.