There are no State restrictions in chef Zulkifli Razali’s buffet menus for the breaking of fast, writes Tan Bee Hong
THERE is no theme, chef Zulkifli Razali of Bijan restaurant assures me. “The idea is for customers to enjoy the best of Malay cuisine after a day of fasting,” he adds.
This is why the affable Zul is pulling out the stops and presenting his top recipes for the Ramadan buffet which will comprise five daily menus on rotation, with four “live” cooking stations.
Yet, despite what Zul says about not having a theme, stepping into Bijan itself is reminiscent of “balik kampung”. A path of stone slabs and river pebbles leads to the bungalow house. One can sit indoors or dine al fresco to enjoy the balmy evening air and enjoy the lush palms that line the perimeter of the garden.
SALAD & SOUP
At a preview of his Ramadan specialties, we start with rojak and kerabu. There’s something for all taste buds, with fruit rojak, gado-gado, winged bean kerabu and ikan bilis kerabu. Fruit rojak is a refreshing way to break fast as the fruity sweetness has a way of perking up the appetite. The ikan bilis kerabu is also interesting. Chew slowly and let the flavour of the fish combine with that of shallot, green mango, long beans and chilli. A sprinkle of fried peanuts provides the crunchy texture.
Then we have a bowl of hot kambing soup. Instead of mutton, Zul uses lamb, so the meat is tender. It’s a hearty serving of lamb, carrot and potato in a heady stew of spices.
ACTION STATIONS
Zul says there will be chefs manning stalls offering roast meat, fritters, soup and noodles, and a grill.
His laksa Johor is a scrumptious treat, the gravy bursting with the flavour of flaked fish in a spicy stock. Other types of noodles include mee bandung and laksa utara.
The roast station will offer, on rotation, chicken, lamb and beef. For us, he has made a succulent ayam golek with percik sauce. Zul’s percik sauce is a hit. It’s easy to see why when you take a bite and allow your senses to be overwhelmed by the aroma of the herbs and spices. “The roast beef and lamb will be served with sambal, masak merah sauce or percik sauce,” says Zul, adding that foreign customers are often puzzled to not find any mint sauce offered.
Grilled items are always a favourite and there will be skewered prawn, squid and chicken wing as well as mussel and fish in banana leaf parcels.
HOT MAINS
Curries are Zul’s specialty too and he uses a premium cut for the beef curry kawah. What I enjoy most, though, is the masak lemak abalone mushroom with prawn. The flavour of galangal and lemon grass melds beautifully with the ginger, shallots and turmeric, simmered with coconut cream to result in a luscious dish. Prawns are peeled and easy to eat.
In contrast, the bittergourd and prawn is an acquired taste but if you like the mild bitterness, you’ll be back for second helpings of this.
Then dig in with your hands to fully enjoy the crabs in midnight black soya sauce. Ah, but it isn’t just soya sauce. Zul cleverly adds squid ink to give the dish more flavour, with a little help of onion, coriander, anise and lemon grass.
Don’t forget the rice. Apart from plain rice, there’s a flavoured rice each day such as biryani, tomato rice and corn rice.
SWEET AND SOFT
For dessert, there will be a spread of local kuih muih and cakes. Feast on pudding, jellies and fresh fruit as well as ais kacang and sweet bubur such as puteri mandi (bathing princess) with mini balls of glutinous dough and sago beads in a sweet, creamy gravy.
Ramadan-inspired cupcake
IN conjunction with Ramadan, confectionery chain Twelve Cupcakes launched its sticky date cupcake (picture) with a moist caramel base, rich sticky dates and topped with caramel butter cream, encircling a generous dollop of sweet caramel.
Its general manager, Caren Liew, says: “Every month, we introduce a new cupcake flavour. This month, we are inspired by local desserts and created the sticky date cupcake. Moist, dense, and covered in smooth caramel, this is truly a lifelong love.
“Though we are new here, we take pride in understanding the local tastebuds, so we are offering cupcakes customised to the Asian palette. Our cupcakes are handmade and baked daily.”
Priced at RM7 each, the sticky date cupcake is available at all three Twelve Cupcakes Malaysia outlets — 1Utama Shopping Centre, Sunway Pyramid and Mid Valley Megamall.
Until July 27, there will be a 10 per cent discount for each box of six cupcakes.
Bijan Restaurant
Where
3 Jalan Ceylon, KL.
Tel: 03-2031 3575
You’ll pay
RM85++ from July 3 to 23, 6.45pm to 9.30pm.
The a la carte menu will be available after 9.30pm.
Corporate rates available.
