Barakat & Syukur Buffet Dinner at the St. Regis Kuala Lumpur

This passport is no longer available

  • The St. Regis Kuala Lumpur invites you to embrace a delightful buffet spread specifically created for the season, aiming to bring together friends and families to celebrate togetherness. From 1-20 June, The Astor Room at the St. Regis Kuala Lumpur will be transformed into a glorious venue of flowers, decorations and most importantly, delicious food.

    Beginning with a bounty of dates – the traditional way to break fast in the Middle East – sourced from Iran, Morocco, Tunisia and other premium sources, the buffet then moves into a celebration of Malaysia’s multi-ethnic cuisine. Most of the recipes are derived from Chef Halim’s heirloom recipes, including his signature biryani and the slow-roasted grass-fed Australian spring lamb marinated in Malay spices. The most charming has to be the Roti John station, where diners can make their own version of the street food to order, complete with soft buns dyed red, blue and yellow. Piping hot Penang prawn noodles will complement the spicier offering of rendang and lemang (ranging from the traditional to corn and pulut hitam-flavoured lemang). And if the spice gets too much, sweeten the tongue with juicy chunks of ambrosial mango, imported from Thailand and Australia.

    The buffet then culminates in two large, customised St. Regis signature carts, each measuring 2x3m. Modern and sophisticated, the glamourous carts will be laden with goodies. One will be weighed down by a massive selection of fresh fruits and vegetables, to be juiced fresh at the juicing station next to it. The other will be filled to the brim with a mouth-watering selection of sweet treats and French pastries, choices ranging from handmade macarons to delectable kuih muih that will signal a sweet end to a wonderful evening.

    The Barakat & Syukur buffet dinner is priced at RM220 nett per person. The buffet runs between 6.30-10pm from 1-20 June, 2017.

    Share on

"Spend the afternoon. You can’t take it with you. – Annie Dillard"

×