Exquisite Ramadhan feast at DoubleTree by Hilton

From traditional favourites to contemporary creations, the spread promises an unforgettable dining experience

by AKMAR ANNUAR

IN LINE with the nationwide campaign across Hilton properties in Malaysia, Doubletree by Hilton in Shah Alam presents “Merentasi Tradisi: Sajian Dulu dan Kini”, a Ramadhan-themed buffet that seamlessly blends the cherished heritage of the past with the vibrant culinary innovations of today.

Set to captivate taste buds from March 10 to April 9, this gastronomic journey is a testament to Malaysia’s diverse culinary landscape.

The Malaysian Reserve (TMR) was invited for a media review on Feb 6 at DoubleTree by Hilton in i-City, Shah Alam, and this writer was impressed with the setting alongside the entertainment presented by the in-house band while waiting for the event to start.

From traditional favourites steeped in heritage to contemporary creations that push the boundaries of flavours, this buffet promises an unforgettable dining experience.

The aim is to reminisce on traditional recipes while also embracing contemporary culinary trends. To enhance the experience, several changes have been implemented.

Firstly, the food spread has been expanded beyond the Makan Kitchen by utilising the entire Level 1 floor space. Outside the meeting area, food stalls and live stations have been set up, where chefs would showcase their signature traditional recipes.

“As we welcome Ramadhan, Shah Alam’s DoubleTree by Hilton is honoured to participate in the ‘Merentasi Tradisi’ campaign, celebrating our culinary heritage with a modern twist,” GM Gagan Talwar said in his welcoming speech.

He expressed his excitement about the Ramadhan buffet, stating that the buffet at Makan Kitchen epitomises the harmonious fusion of tradition and innovation, offering a diverse and sustainable culinary experience.

“We are utilising the entire Level 1 floor space this time around. So, the food that you see here will be duplicated outside the meeting space on the other side and along the corridor, there will be live stations where our chefs will bring to life their traditional recipes,” Talwar explained.

Be sure to check out the kambing golek station when you are dining there

Promoting Sustainability

The GM added that in line with Hilton’s “Travel with Purpose” initiative, the event is also focusing on sustainability, including partnering up with Boom Grow where they prepared the hydroponic salad setups, reducing wastage and promoting sustainability.

Moreover, he highlighted that 85% of the ingredients used across the buffet spread are locally sourced, further emphasising sustainability efforts.

Embracing the ethos of sustainability, Shah Alam’s DoubleTree by Hilton sources locally grown produce for its culinary offerings, ensuring freshness while minimising environmental impact.

Talwar said through effective food wastage management, the buffet upholds Hilton’s commitment to responsible dining practices.

Led by Chef Mohd Azhar Mohd Sariff, the culinary team has crafted an extensive and impressive Ramadhan buffet with over 250 dishes on offer to diners.

“This year’s event promises to be bigger, better and more environmentally conscious, offering guests a memorable culinary journey that celebrates both tradition and innovation,” he concluded.

There will be live stations along the corridor where the chefs will bring to life their traditional recipes

Reiterating Talwar’s words, Mohd Azhar told TMR that most of their suppliers are from Shah Alam itself.

“Today’s presentation only showcases 70% of the total offerings. An additional layout will be set up in the meeting room to accommodate more guests. On the actual day, there will be a 360 degree-view of the buffet, from Makan Kitchen to all the way out and the meeting room,” he shared.

He curated the menu even before he started his tenure at the hotel (he was only the head chef for two days, at the time of the media review!), which took a couple of weeks to perfect the buffet, he affirmed.

“The menu was largely inspired by our childhood memories, including dishes like sambal kerang and siput sedut, which are quite rare to find in five-star hotels. Therefore, I decided to bring these nostalgic flavours to life to celebrate the occasion,” Mohd Azhar reminisced.

Welcoming guests from all walks of life, this illustrious event promised not just a culinary journey but an immersive experience into the spirit of Ramadhan.

The scene was set for an unforgettable dining experience that transcends mere sustenance to become a celebration of culture, community and faith.

As guests gather around tables adorned with elegant décor, the anticipation for the feast ahead is palpable.

Sambal kerang, a dish that is rarely seen at any 5-star hotels

Buffet Spread

The first bite of refreshing dates and the taste of cool water awakens the senses, preparing them for the culinary delights to come.

At the heart of the feast lies a sumptuous array of dishes meticulously curated to showcase the rich tapestry of Ramadhan cuisine, displaying “Kawah 6 sekawan” (six types of dishes served in woks) which included rendang daging tok and siput sedut masak lemak cili api.

Patrons could also choose from traditional favourites like fragrant briyanis and succu lent kebabs to innovative interpretations of classic dishes, every bite is a symphony of flavours that delights the palate.

Moving on to the mains, guests were treated to a feast fit for royalty as this writer makes a beeline for the kambing golek station. A thumbs up for the lamb as it was so tender and juicy!

Among other main dishes for breaking fast are spicy fragrant rice, fried ginger chicken, sambal petai squid, steamed chilli mussels, fried okra with shrimp paste and stir-fried Chinese kale with salted fish.

Additionally, Makan Kitchen also offers expertise in Indian and Chinese cuisine.

My Indian colleague expressed some constructive feedback regarding the Indian cuisine, noting that there is room for improvement. Specifically, she mentioned that the naan was thinner than what is typically expected.

Guests can also witness live cooking action at stalls serving special Ramadhan dishes like Pak Muaz’s Fruit Rojak and Tonggek Rojak.

Vegetarian options abound as well, with hearty lentil stews and stuffed peppers showcasing the versatility of plant-based ingredients.

The event focuses not only on reducing wastage, it also on promoting sustainability

As the night neared its end, guests were welcomed to treat themselves to a lavish selection of desserts, each as visually impressive as it was delectable.

From delicate pastries filled with creamy custards to syrup-soaked sweets bursting with flavour, each confection was a work of art that served as the perfect finale to a truly unforgettable meal.

The buffet will be served from 6.30pm to 10.30pm at Makan Kitchen (and beyond).

Priced at RM188 nett per person, guests can savour an exquisite array of traditional and contemporary dishes that showcase the rich culinary heritage of Malaysia.

For those looking to secure their seats early, there’s an exclusive offer available.

Early birds who make full pre-payment before March 17, get to enjoy a 20% discount on their booking.

Don’t miss this opportunity to experience the harmonious blend of tradition and innovation at Makan Kitchen, DoubleTree by Hilton in Shah Alam’s Ramadhan buffet.


  • This article first appeared in The Malaysian Reserve weekly print edition