The famed kampong festive buffet at JW Marriott Kuala Lumpur, one of the city’s most well-known, will once again be presented at Feast Village Starhill Gallery. Shook! at Feast Village, will be featuring a vibrant and exciting traditional Malay culinary showcase set in a kampong ambience. Aside from the creative displays to reminisce the nostalgia of breaking fast in a traditional village setting, the main highlight of the evenings will be the scrumptious and extensive menu specially crafted by Chef Rafizan Abdul Rahim and his culinary team.
For those who yearn for the traditional kampong experience, Chef Rafizan has created a menu that ranges from appetisers to salads, soups to mains, desserts and snacks – all inspired by Grandma’s recipes.
Starts your meal with variety choices of the salad and appetisers. Choose the choices of the delights such as the Ulam Ulaman, Sambal Cincaluk, kerabus, Budu and sides them with the Sambal Tempoyak.
As for the mains, don’t miss out some of their signatures inclusive the Rendang Daging ‘Tok’, Ikan Patin Masak Tempoyak, Nasi Briyani, Sup Ekor and Bubur Lambuk.
Asides from their signatures, don’t miss out other of their selection such as the Rendang Ayam, Ayam Masak Rendang, Spicy Squid, Petai Udang, Satay, Nasi Briyani and many more.
Ends your meal with their classic local desserts such as Kuih Ondeh Ondeh, Kuih Lapis, Kuih Seri Muka, Kuih Tepung Pelita and Cucur Badak are served as a sweet conclusion to the sumptuous meal.
Guests are invited to experience yet another well-loved Malaysian culture of appreciating and sharing meaningful meals with family, friends and colleagues from 15 May to 12 June 2018 from 6.30pm to 10pm. The buffet is priced at MYR98 nett per adult and MYR50 nett per child aged 12 years and below. All fully paid reservations made from now until 30 April will enjoy a 10% discount off the normal price.
For reservations and more information, please call +60 3 2782 9122 or email [email protected] for an authentic kampong dining experience during the festive month.
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