Foodie Blogroll

Showing posts with label KLCC. Show all posts
Showing posts with label KLCC. Show all posts

Tuesday, 22 May 2018

Kuala Lumpur Ramadhan Buffet 2018 Sedap Restaurant KLCC Pullman Hotel

Kuala Lumpur Ramadhan Buffet 2018 Enak Rasa Sedap Restaurant KLCC Pullman Hotel Kuala Lumpur

Kuala Lumpur Ramadhan Buffet 2018 Sedap Restaurant  KLCC Pullman

Pullman KLCC is located in the heart of Kuala Lumpur City Centre, with stone’s throw away to the city’s finest retail outlets, entertainment hot-spots and its business hub are proud to offer the Ramadhan Buffet 2018 with the theme Enak Rasa. 

This Ramadhan Pullman KLCC is launching a brand new, all day dining restaurant – Sedap Restaurant; drawing inspiration from the Malaysian phrase 'Sedap' which means 'delightful', the restaurant offers you an unrivalled hub to taste various culinary pleasures.

 Pahang Style Braised Cod Fish Kuala Lumpur Ramadhan Buffet 2018 Sedap Restaurant  KLCC Pullman

From 17 May 2018 to 14 June 2018 the hotels’ chefs are proud to present over 200 authentic and fusion local delights such as cured quail in turmeric coconut paste, Pahang style braised codfish, pralines – chocolate-coated date and dodol coated with caramelised nuts, all-time favourite; lamb cooked in 38 different styles – just like how the local’s do it. Exclusively for the holy month!

Featuring the finest buffet spread in town, Sedap Restaurant is ready for this year’s Ramadhan, highlighting notable, not-to-be-missed Malaysian favourites. It takes dining to a whole new level with over 200 varieties of ‘Buka Puasa' dishes. In addition, Sedap Restaurant  KLCC Pullman is also preparing a full buffet setup for Sahur, which will be available from 4:30am to 5:30am daily, serving healthy salads, pastries, cereal as well as local dishes.

Nasi Tumpang Kuala Lumpur Ramadhan Buffet 2018 Sedap Restaurant  KLCC Pullman

Pullman KLCC’s buffet dinner will be available daily from 6:30pm to 9:30pm from 17 May to 14 June 2018 and priced at RM168 per adult and RM84 per child aged below 12 years old. For guests who prefer to host their own private “Buka Puasa” get together, or corporate event, the hotel is offering a selection of menus starting from RM150 per person for a minimum of 50 people. All prices are inclusive of prevailing government taxes and service charge. Guests are encouraged to make advanced bookings to avoid disappointment. For Ramadan buffet reservations, email

Ramadhan is the season for us to come together in unity. Facebook and Instagram fans stand to win a Raya Lunch for 4 and a night’s stay in our newly renovated Deluxe Room for 2 when they post a picture of an enjoyable time with family and friends at the Ramadan buffet. Become a fan of the Pullman KLCC on Facebook and follow the Hotel on Instagram @Pullman KLCC to win.

For more information or reservations, please log onto or email to or call +603 2170 8888.

Thursday, 10 May 2018

Ramadhan Buffet Kuala Lumpur 2018 Chakri Palace Pavilion and KLCC Kuala Lumpur

Tantalizing Taste of Thailand Cuisine Chakri Palace Ramadhan Buffet Kuala Lumpur 2018

This year 2018, Chakri Palace Pavilion has undergone a refurbishment with intricate Thai motives on each wall, purple and gold trimmings for a royal touch as well as two upgraded beautiful VIP rooms that can cater for up to 30 guests. As part of the celebration, Chakri Palace showcased a buffet spread of Thai cuisines and local favourite dishes especially for  Ramadhan 2018.

The theme for this year Ramadhan is the “Tantalizing Taste of Thailand” Ramadhan buffet promotion will be held at Imperial Chakri Palace KLCC and Chakri Palace Pavilion KL from 18th May 2018 onwards.

Thai Fried Mee Hoon

The dedicated team of Thai Chefs prepared a scrumptious spread of more than 50 modern and authentic Thai and local favorites dishes spread by the with selection of local ulam-ulam and Kerabu, such as Thai Mango Salad, Thai Papaya salad, famous thai appetizer with seven ingredients “Mieng Kam”, Samosa, Crispy Thai Spring Rolls, Thai Crispy Fried Noodles and many more.

Crispy Prawns With Butter Sauce

For the main course, guests may indulge in Thai cuisine selections such as lamb in Thai green curry, Crispy Prawns With Butter Sauce, stir-fried squid with salted egg, Tomyam seafood, beef with black pepper sauce and fish with sweet & spicy sauce.

Rendang Daging

To honour this special time of year, a variety of Malaysian favourites were introduced, including Rendang Daging Tok, Masak Lemak Gulai Daging, Ayam Kapitan and Nasi Briyani.

Fried Lamb With Black Pepper Sauce

or the Fried Lamb With Black Pepper Sauce

Steamed Seabass with Lime and Chilli Sauce

Featured in live action stalls were the special Steamed Seabass with Lime and Chilli Sauce, Chicken and Beef Satay, Ikan Bakar and Tom Yam Noodles that will definitely leave you craving for more.

Red Ruby Waterchestnut

Finally, indulge in famous Thai desserts such as Red Ruby Waterchestnut,

Thai mango sticky rice

Thai mango sticky rice and also local favourites such as kuih-muih melayu, bubur jagung, pulut pisang and many other delicacies. The spread and variety were enough to satisfy anyone with a sweet tooth.

Thai Dessert

The Imperial Chakri Palace KLCC & Chakri Palace Pavilion “Tantalizing Taste of Thailand” buffet dinner will be available daily from 18th May 2018. The buffet items are rotated from three different menus specially prepared for the month of Ramadhan and is open from 7.00 p.m. onwards.


Priced at RM98.90++(KLCC) & RM88.90++ (Pavilion) per person for adults, RM49.90++ (KLCC) & RM42.90 (Pavilion)per child between six and twelve years old and also for senior citizen (>56 years old) whilst children under six dine for FREE. 

Early Bird Offer 
(minimum order 4 persons) 
Purchase before 14th May 2018 at RM78.90++ Per Adult (KLCC)
Purchase before 14th May 2018 at RM68.90++ Per Adult (Pavilion)

Early birds offer is applicable for period from 8th April 2018 – 14th May 2018 only.

Group Bookings BUY 5 FREE 1

For all enquiries and reservation, please call 03 23827788 (KLCC) 03 21431141(Pavilion) or 016 2277182 or email or visit us online at

Wednesday, 2 November 2016

Wine Pairing Dinner : Gobo Upstairs Lounge & Grill Traders Hotel KLCC - New Zealand Week

In conjunction with the New Zealand Week, Gobo Upstairs Lounge & Grill @Traders Hotel KLCC together with New Zealand Unlimited is running a special promotion to taste and wine with some of the best produce from New Zealand.

New Zealand is popular for its meat, for example, their lamb, the dairy product such as Cheese, seafood produce namely King Salmon and of late its' wines which are regarded as some of the world’s best.

During the week from 7th to 12th November, there will be a series of New Zealand top quality food produce that will be used to by Chef Mat Cook with a special 6 Course Wine Dinner on the 10th November 2016. There will also be a cooking class which will be held on 12th November 2016 (RM160.00 Nett).

For other days, the New Zealand specials will also be offered for lunch (2 or 3 Course as above).

For the 6 Course New Zealand Wine Dinner (RM289.00 Nett), the first course is the BREAD - it is a Light Rye Handmade Bread served with Green Lipped Mussel and Miso Butter and Cauliflower Almond Puree.

This BREAD is paired with Woven Stone Pinot Gris 2012.

while the second course is the APPETISER i.e the Cured NZ King Salmon - served with Avocado Milk, julienne cucumber, tinkles of pomelos and shaved fennels. We always like the texture and fine taste of the NZ King Salmon and find this pairing of the different ingredients to be just balanced.

The New Zealand wine that is paired for the appetiser is the Wooing Tree Chardonnay 2012.

For the ENTREE we had the Roasted Venison which is served with Red Cabbage, Turnips, Smoked Chestnuts with Cocoa Nib Jus.

The wine that is paired with this Roasted Venison is the Waimea Estate Trev's Red 2013.

And for the Main dish for the night is the Pure South Lamb Loin served with a Shoulder Confit, Cracked Wheat, Eggplant, Saffron Yoghurt, Peas and Pine nuts. Lovely texture and taste that was perfectly paired to the Pinot Noir.

Our wine for this lovely dish is the Tankersley Estate Pinot Noir 2013

the Fifth Course is the CHEESE. A good quality cheese always goes well with wine. For this, we had the Kapiti Cheese served with Baguette, Rose Pear, Earl Grey Tea and Fig Jam.

and the wine for this fine cheese is the Wooing Tree Trickled Pink 2012.

while for Dessert, we had the Whittaker's Chocolate Cremeux; a coffee sponge that is served with passion fruit melting moments and hokey pokey ice cream.

The wine for the dessert is the Vinoptima Gewurztraminer 2008.

GoBo Upstairs Lounge and Grill New Zealand Week Wine Dinner Menu
New Zealand Week Wine Dinner Menu

For reservations and more information about the New Zealand Week, you can call 603 2332 9910 or email to

Monday, 21 December 2015

Ozeki Tokyo Cuisine Japanese Restaurant @ Menara TA Kuala Lumpur - A Hidden Gems Of Contemporary Japanese Cuisine

There are many Japanese Restaurant in Kuala Lumpur, mostly serving authentic Japanese dishes. +BestRestaurant ToEat was invited to taste a Japanese Fusion for a change at Ozeki Tokyo Cuisine located 22, Ground Floor Menara TA, Jalan P.Ramlee Kuala Lumpur just adjacent to the iconic KLCC.

I was taken a back when I found out that the restaurant was opened for the past 15 years. Frankly speaking, I have not heard about this restaurant probably due to its low profile and minimal advertising. The restaurant is very nicely decorated with a Japanese theme and is adorned with Sake bottles around the entire dining area. 

The minute you enter this restaurant; fresh seafood are laid out for patrons to choose from. There is also live oysters that are in the aquarium. One of the main mission of the restaurant is to serve their dishes as fresh as possible. The fish are imported from the fame Tsukiji market which is fame for the freshness of the fish.

Executive Chef, Hitoshi Kimijiwa combine his vast experience in Japanese, French, Italian and German culinary style to create a brand new contemporary Japanese dishes to satisfy your craving for his delicious dishes.

Our review started with a special appetizers (RM80.00) which has 10 different delicacies in it. Depending on the number of person, customers have the option to specify the number of the appetizers that they would like to eat. 

Our order of the appetizer are as follows:

1. Pan Fried Burdock Root
2. Blue Fin Tuna Simmered in Soya Sauce
3. Deep Fried Small Shrimp
4. Flower Mushroom Seasoned in Mustard Sauce
5. Japanese Style Mashed Potato & Cucumber Slice
6. Edamame
7. Simmered Spicy Japanese Yam Pudding
8. Charcoal Grilled Eggplant With Bonito Flakes
9. Pan Fried Baby Octopus with Garlic Onion Soya Sauce
10. Deep Fried Spicy Chicken Soft Bone.

Next is the Salad dishes which we had; the first is the Kaki Shungiku Salad (RM35.00) - served with seasoned vegetables from Japan, chrysanthemum leaves, sliced white turnip, cut persimmon and sliced smoked duck with a Yuzu Japanese Citron and Coriander paste dressing.

The second salad is the Ankimo Tai Roll Mizuna Salad (seasonal price) - which is thinly slice Red Snapper sashimi wrapped with Monkfish liver with Kyoto's Mizuna Salad Leaf and dressed in Yuzu (Japanese Citron) dressing.

Followed by the mains; which is the first is the Smoke Oysters (RM48.00) - Fresh Raw Oyster with a special sauce; served on a bed of ice are smoked in this special apparatus from Spain for about 2 minutes to allow the smoky taste to penetrate into the raw oyster giving it that special aroma.

The next dish on the table is the Sashimi Moriawase (RM220.00 for a 3 pax set). This is a set which allows the chef to serve you with his personal best selection of the catch of the day.

Next on is the Mini Tomatoes Garlic Miso Sauteed (RM18.00). The Cherry tomatoes are stirred fried with the special miso sauce that takes a very patient chef more than 1.5 hours to prepare. We like the taste of this sauce which blended well with the cherry tomatoes. A simple dish which is very aromatic and flavourful.

The next dish is an exemplary of the skills of the Chef which marries a French dish fusion with Japanese ingredients. This dish is the Escargot Garlic Butter Yaki (RM28.00). The oven baked French Escargot are intertwined with the special garlic and seaweed flakes. Eaten with the fresh baguette, it was wonderfully done and tasted very delicious.

Followed by the Foie Gras Teriyaki (RM48.00). Another masterpiece of fusion dish, which the Foie Gras are first pan fried with a special Ozeki Teriyaki Beef sauce. According to the chef, it took him many trials and years to perfect the sauce to this level of taste.

After that, we tasted the Lobster Gratin (RM150.00). The Lobster was oven baked with the special in house made creamy sauce gratin. We loved the fresh texture and juiciness of the lobster meat which combines well with the right portion of creamy sauce. Unlike other gratin sauce, no cheese is used to cook this dish. 

We then moved on to taste a meat dish; which is the Wagyu Saikoro Steak (RM58.00) - The diced cut Wagyu (Japanese Beef) are fried with the vegetables and onions using the Chef's special steak sauce and served on a sizzling plate with aluminium foils to retains the juice and flavours.

After that, we tried another fusion dish; this time it is a Korean infused dish which is the Kimuchi Chige Nabe (RM120.00). This is a seafood with chicken meat cooked with Korean Spicy Bean Paste and served on a Hot Pot. 

Followed by a another special dish which is the Buri Kama Ikura Meshi (RM80.00) - This is a special steamed rice dish with the Yellow Tail Soft Bone Fish Head cooked in a Hot Pot. You can literally eat all the bones from this fish head. According to the chef, this Yellow Tail fish head has gone thru a de-soften process in Japan which takes around 3 to 4 hours of low heat steaming and vacuum packed to seal the natural taste of this fish head.

The next dish is the Spicy Premium Roll (RM36.00). Sliced salmon are wrap in sushi rice together with Kimushi, chilli padi and mayonnaise sauce. It is then topped with an aburi (flambe) Japanese Fresh Scallop.

Next on is the Volcano Roll (RM42.00). According to the Chef, Ozeki is the first to served this dish in Malaysia dating back to the days when this restaurant was opened. The oven baked California Roll is topped with the Creamy Seafood sauce gratin.

Which brings us to the second last dish which is the Hotate Steak (seasonal prices). This hotate is pan fried and served with Shimeji mushroom with a wakame sauce. 

The last dish is the Salmon Shikama Yaki (seasonal price). The salmon fillet is first wrapped in lotus leaf and covered with a layer of salt and wrapped in a pastry like dough and sent to be oven baked. The flavour of the salt will penetrate slowly into the fish and the effect is the fish has a natural salty taste. This way, the fish will retains its' juiciness and nice flaky texture.

There were so many special dishes in the new menu, we did not even have the pleasure to try out the dessert offering. Probably on our next visit or review session. Let us have your feedback after trying some of these dishes, we loved to hear from you.