It pays tribute to Malaysia’s incredibly complex taste palate, fit for sultans 

by ZAHIN ZAILANI / pic MUHD AMIN NAHARUL

IN LINE with nationwide De.Wan locations in Malaysia, De.Wan 1958 by Chef Wan at Bangi Resort Hotel presents a balik kampung-themed Ramadhan buffet that seamlessly blends authentic Malaysian meals with the perfectionist and well-travelled tastebuds of Chef Wan. 

Set to mesmerise tastebuds from March 15 to April 8, this gastronomic journey is a tribute to Malaysia’s incredibly complex taste palate, fit for sultans. 

The Malaysian Reserve (TMR) was invited for a media review on Feb 20 at Bangi Resort Hotel. Personally, this writer was amazed by the arrangements of all the food and drink that showcased the greatness of Malaysian cuisine. 

From traditional favourites to mouth-watering meals, De.Wan promises an experience fit for royalty and will have you reminiscing about your very first Ramadhan. 

Curated by Datuk Redzuawan Ismail, better known as Chef Wan, this year’s Ramadhan spread offers a variety of unique dishes reflecting the theme of balik kampung, the journey back home. 

Chef Wan expressed his delight by remarking, “This Ramadhan, we invite you to embark on a culinary journey that celebrates the essence of our tradition to return to our hometowns and reunite with loved ones. 

“Our buffet is meticulously crafted to highlight the exceptional quality and freshness of ingredients, featuring recipes that have been cherished and passed down from generation to generation. It is a celebration of Malay culture and hospitality, inviting all Malaysians to savour and cherish the rich heritage of our culinary traditions.” 

The Buffet Spread 

The fantastic offerings were meticulously arranged in captivating patterns. Kuih such as seri muka were arranged in a circular formation, while other buffet items were displayed in towers that were eye-catching yet easy to grab. 

The star dishes of this year’s buffet will be lamb leg and lemang pulut hitam, all served with beef and chicken serunding, and as an attendee of the preview, this writer can vouch for the delectableness. 

The lamb leg was a beautiful shade of brown and the inside was perfectly cooked. It was cut and served as needed, so there were not just chunks drying out in the open. Served alongside some tilapia fish, both the lamb and the fish were very tender and a treat for the tongue. The spice wasn’t too strong, and although a tinge overcooked on the outside, the lamb was still an amazing dish. 

There were also the classic combination of beef and chicken satay with the accompanying nasi impit and peanut sauce. The satay could be eaten with or without being dipped in the sauce, and overall, you will feel like you’re back at your hometown as a kid, eating dishes your grandparents made. 

De.Wan offers a range of freshly prepared meals by top chefs, with the selection occasionally rotated for variety. For instance, while white rice is a staple, guests may also enjoy variations like nasi kerabu, nasi tomato, nasi pandan delima, nasi lamuni, nasi ayam percik, and nasi bunga talang at different De.Wan branches. Guests can inquire about the meal served on a specific day of their booking from the hostess prior to making their reservation, as per the chef’s availability. 

The full list of menus is much too long to include, but guests can expect lamb opor, squid with sambal belacan, tiger prawn gulai tempoyak and tetel asam pedas (this writer’s favourite; it was made to perfection, neither too sour nor too spicy). All these dishes will be put on rotation to keep the selection fresh. If guests would like to inquire what meal is served on a specific day of their booking, they can ask the hostess before booking, according to the chef present. 

Not to be forgotten are the choices of desserts and snacks. Guests can choose sweet treats such as puding diraja, jeneral mabuk, sri kaya nangka, agar-agar pandan and nekbat. Or if you are more of the savoury type, there are otak-otak serai, shrimp fritters, corn fritters, salted egg, golden shrimp roll fried wantan and keropok lekor losong to choose from. For fans of cold dessert, selections such as ice cream in various flavours, shaved fruits and fruits will not disappoint. 

Authentic Malay Meals 

While the famed Chef Wan himself wasn’t present, the executive sous chef and Chef Wan’s son, Chef Nadzri Redzuawan, granted TMR the opportunity of an interview. 

Chef Nadzri, better known as Chef Riz Redz, told us about the buffet spread both he and his father handpicked. A lot of focus was given to the art and authenticity, or “Malay-ness”, of the meals. To him, the plethora of traditional meals present in the rich cultural tapestry that we call Malaysia. 

“Chef Wan has a lot of experience, so he has gathered recipes from all the 14 states in Malaysia. He also has experience cooking and learning from the palace cooks from all the 14 states. So, you’re talking about meals fit for sultans which he shares with all of us,” he said. 

He mentioned that the preview only showcased 50% to 60% of the full selection. There will be more that can be enjoyed at The Linc or Jalan Tun Razak chains. 

He also put emphasis on the high quality of the food provided. Chef Riz talked about the high standard of quality control that Chef Wan likes to maintain across all his restaurants. 

Chef Wan, being a professional and a perfectionist at heart, has an all-or-nothing attitude when it comes to his dishes. He puts his all into the meals he makes and strives for a higher standard year by year. According to Chef Riz, he always does his own quality control by eating at his own restaurants. 

“Sometimes he shows up at a restaurant unannounced. This way, he can ensure the quality control is always up to his standards.” 

The restaurants are also spacious. According to Chef Riz, the Bangi Resort Hotel can hold about 200 to 250 people, while The Linc and Jalan Tun Razak can hold up to 450 people. 

Overall, De.Wan’s impressive array of Ramadhan buffet is an experience not to be missed, offering both exceptional taste and culinary delight, and will be available throughout Ramadhan from 6:30pm to 9:30pm. 

Price starts from RM158 at the Bangi Resort Hotel and RM188 at The Linc KL and Bangsar Shopping. Early bird prices are for bookings up to March 11 and can save about RM20 per person. 

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