Kuala Lumpur Convention Centre revamps Ramadan menus

The Kuala Lumpur Convention Centre is set to tantalize taste buds once again this fasting season as it introduces a revamped ‘Tradisi Semarak Rasa’ theme for its Ramadan menus. The culinary team, led by Executive Chef Hisham Bin Jaafar, has ingeniously blended traditional Malaysian favorites with a contemporary twist, emphasizing sustainability and health.

In a bid to support local food producers and promote well-being, the Centre’s award-winning chefs have reworked recipes to include more fresh, locally sourced ingredients. This year’s buka puasa season promises an array of delectable options that showcase Malaysia’s rich history and diverse cultures.

Chef Hisham Bin Jaafar shared insights into the culinary team’s approach, stating, “Our creative culinary team, hailing from all corners of the country, has updated traditional recipes while focusing on sourcing fresh local produce. This year, we are not only catering to the cravings for kampung-inspired dishes but also introducing healthier, nutritious options to our Ramadan menu.”

A Feast for the Senses

The menu for the 2024 buka puasa features a fusion of modern and traditional Ramadan favorites, including ayam masak rendang Minang, gulai daging tetel bersama rebung madu, udang goreng mentega, kerabu ayam panggang, ubi kayu sira, daging masak phad prik cili burung, ayam masak kerutub, ayam olek-olek bumbu cekur, orh luak, ‘Bubu Ikan’ – ikan bakar bersama sos pilihan dan makanan ringan, and more.

Guests attending the Ramadan feast at the Centre will have the added benefit of a designated prayer room, prayer mats, sandals, on-site ablution facilities, and an Imam to lead Maghrib, Isya’, and Tarawih prayers. Chef Hisham emphasized the Centre’s commitment to halal practices, stating, “Our Muslim guests can enjoy their Buka Puasa meal with full peace of mind, knowing that all the Centre’s kitchens are certified halal by the Department of Islamic Development Malaysia (JAKIM).”

Highlighting the Centre’s dedication to sustainability, Chef Hisham mentioned that 70% of the Ramadan menu comprises locally sourced products and ingredients. To further reduce food wastage, the Centre has implemented Winnow, a computerized system analyzing event leftovers, allowing for fine-tuning offerings and minimizing environmental impact.

The public buka puasa, priced at RM198 nett per person, will be available for bookings from 18th March to 5th April 2024. The Centre offers discounts for children, senior citizens, ‘early bird,’ and group bookings, ensuring an inclusive and delightful dining experience for all.

In addition to the public buka puasa, corporate organizations can indulge in two customizable ‘Tradisi Semarak Rasa’ menus. These can be personalized with optional ‘Chef Action Stations,’ featuring Mee Goreng Mamak, Ayam Tandoori, Laksa Johor, and more, adding a touch of culinary flair to corporate events.