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Top-grade meats, homely flavours

Tag：steakhouse Paya Serai’s meaty barbecue sauce 2022-04-25 13:40

PRIME cuts of meat are to be expected when dining at a fancy restaurant or steakhouse where the best cuts with textured marbling and melt-in-the-mouth appeal are plated up.

It is rare to see expensive cuts such as prime rib, short rib, rib-eye or tenderloin on a buffet but Hilton Petaling Jaya executive chef Ridzuan Malek describes this as an opportunity to welcome diners to a value-added experience while pampering taste buds at the break of fast.

Paya Serai’s meaty affair is apparent the moment you step into the restaurant as the Percik Turkey, Kambing Golek, Roast Leg of Lamb, rib-eye and short ribs catch the eye as they are handsomely displayed to welcome diners.

Next to the carving station, where these prime cuts are displayed, stand several big woks or kawah filled with a variety of local curries and masak lemak dishes.

Ridzuan said for a taste reminiscent of home-cooked meals, the prime cuts are coated with a marinade comprising turmeric, galangal and lemongrass, onions and garlic.

Top-grade meats, homely flavours

“We have never served such a wide variety of prime cuts at a Ramadan buffet. So it is exciting to see diners appreciate the value they get when dining here,” he said.

Braised for nine hours in a fruity barbecue sauce, the short-ribs are worth going back for seconds.

An unexpected find at the buffet is Beef Wellington with its golden puff pastry holding a juicy tenderloin within.

A chef pushes a trolley with the Beef Wellington and serves diners, from table to table, to prevent wastage.

With more than 150 dishes on the menu, the Paya Serai buffet is known for its enticing and rich selection of traditional local dishes and is a must-have buka puasa experience.

There are plenty of options that even pollotarians and pescatarians will feel right at home.

Top-grade meats, homely flavours

How about Baked Seafood Thermidor, slipper lobster, sukiyaki and cold cuts to start off with if you want to leave the meat options for later?

To give it an international flair, Ridzuan has designed a menu with Indian, Chinese, Malay, Japanese and Western dishes.

There are up to 15 kerabu options featuring local herbs and vegetables as well as sup ekor and sup gearbox.

Instead of lime or calamansi to add a little zest to your soup, the Paya Serai version has kaffir lime wedges, which I found interesting.

Ridzuan explained that the tanginess of lime or calamansi can at times overpower the taste of the broth while kaffir lime is more subtle while releasing its oils.

A must-have at the Ramadan buffet is rendang and it was exciting to see chicken rendang, beef rendang and lamb rendang bubbling away in hardy pots on induction cookers.

Lemang, ketupat and ketupat palas are served alongside too.

“The buffet is from 6pm to 10pm and with the variety we offer, diners have ample time to enjoy their meal and santai (relax).

“If you are breaking your fast at home, you’re done with your meal in less than 45 minutes,” he said.

The durian corner, outside the hotel, which is synonymous with Paya Serai, is not available this year due to renovation works.

To make it up to guests, the pastry team has created 10 durian desserts that will leave durian lovers satiated.

There are 10 action stalls at the 45-year-old Paya Serai promising diners an unforgettable dining experience at the “Kembalinya Ramadan” buffet.

The buffet is priced at RM198 nett per person (Paya Serai) and RM148 nett per adult at the Kristal Ballroom.

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