It’s traditional kampung with a contemporary twist when it comes to buka puasa at Curate, Four Seasons Hotel, Kuala Lumpur.
So we made the rounds of this Glamour Kampung spread, and picked out the braised beef short rib rendang tok, salmon fish head curry asam pedas, pajeri nenas timur, and braised lamb with spicy acar.
Guest chef Surya Hadinata from Four Seasons Resort Bali presenting a yummy Balinese chicken dish
The Indonesian corner sparked my interest and guest chef Surya Hadinata from Four Seasons Resort Bali at Jimbaran Bay dropped by our table with a spicy awar kacang panjang (a kerabu), Balinese shrimp satay, lamb curry with aromatic rice, chicken otak, and ayam bertutu.
Ba;inese satay with shrimps
The last is chicken marinated with spices, wrapped in banana leaves and grilled. It’s juicy flavourful chicken, finished with a tasty sauce. The lamb curry was delicious, so was the chicken otak.
Middle Eastern fare
Kerala crab curry and Malabar avial (a combo of vegetables in a tangy coconut sauce) grabbed attention too, as did the dark spinach falafel, chicken shish tawouk, tabouleh and the different hummus on the Middle-Eastern table.
Chilled udang galah and crabs
For those inclined to western fare, there is roast beef topside, pan seared seabass with dill creamand squid fritto misto with marinara sauce, among others. Earlier I couldn’t resist the chilled udang galah and giant clams with the various dips. There were also crabs and slipper lobsters.
Various kerabu
I had a taste of sliced fish with fermented chilli and Thai basil steamed mussels in coconut milk at the Chinese corner but there is also soy braised beef, Teochew braised duck (with salted vegetables) and soy braised beef.
Outside Curate’s main dining hall were salads like beansprout kerabu with cockles, grilled octopus on roasted chat potatoes, stuffed tauhu bakar with chicken floss, and of course all kuih and desserts.
Teochew duck with sour vegetables
Then there were the live stations. I loved the mantou with roast duck which was so good, from the Grand Imperial Bidor Duck station. I had some good beefy soup from the Signature Gear Box Soup station, to which I asked for slices of tomahawk beef to be added. Someone at our table had the “giant” gearbox, and sucked up the bone marrow with a straw.
The Grand Imperial Bidor Duck Station with the most delicious roast duck in mantou
Another station had deepfried chicken on waffles; there was also a pandan apam balik station, another with the must-have Kambing golek utara, the okonomiyaki one with savoury Japanese pancakes, and the nasi ulam station.
Nasi ulam — original or with truffle
I made a stop at the nasi ulam station. The chef made both the original nasi ulam and one with black truffle and minced wagyu beef. I liked the original one; the nasi ulam with truffle was good too.
An array of kuih
Pistachio and rose om ali, left, pisang goreng cheese and chocolate chip cookies with nutella sugar
Middle Eastern desserts
The dessert spread, such as Pistachio & Rose Om Ali, pisang goreng cheese, pistachio panna cotta, cendol rice pudding, Turkish delight, baklava, banana and date cake.
Thank you Dato Rosemarie Wee for inviting us to this sumptuous buffet.
Curate’s buka puasa buffet is at RM318+ for adults and RM159+ for children till March 30. On March 31 and April 1 is RM208+ (adult), RM104+ (children).
Contact 03-2382 8602 or email diningreservations.kualalumpur@ourseasons.com