THIS Ramadan, what better way to celebrate the essence of tradition than to buka puasa the traditional way.
Those who grew up in villages would recollect childhood memories of home-cooked food while many city folks would also appreciate the breaking of fast with traditional dishes.
The set meal kicks off with starters of a choice of either the Spiced Chicken & Potato Soup or the Beef Ball Soup.
Then it continues with the choice of either the Briyani Rice or Nasi Kunyit, with side accompaniments of Ulam Leaves, Pickle Cucumber & Pineapple and Sambal Belacan.
The restaurant's Malay chef Zam Shah Haji Ismail spoke highly of his briyani rice as he had learnt the dish from a Arab chef.
For main dishes, the restaurant has a total of 10 and diners can choose five for the standard set meal.
“The particular course, say chicken or prawns, is cooked in two different styles, so that it gives diners the option to choose one,” said head chef Tony Fu.
The courses start with either the choice of Briyani Lamb Chop or Beef Kurma, the Deep Fried Snapper with Soy and Ginger or the Fish Head Curry, the Fried Prawn in Curry Pulai or the Prawn Petai in Sambal Sauce, the Chicken Kuzi or the Ayam Masak Merah, and finally, the Assorted Vegetables in Lodeh Sauce or the Stir-Fry Vegetables in Soy Sauce.
Zam Shah recommended the Fried Prawn in Curry Pulai, saying it is a Northern-style dish where the cooking approach is dry and without gravy.
“For the vegetables, we have the Lodeh Vegetables, whereby greens like long beans, cabbages, and tauhu are cooked in milk,” added Zam Shah.
Dessert is the Sago Gula Malacca, where the sago is first boiled and then left to chill and then poured over with coconut milk. Zam Shah said it is done the Malay version, a twist to the ubiquitous Nyonya style.
Fu said not many customers are aware that the restaurant has actually whipped up a special Ramadan menu this month to cater to Muslims or even non-Muslims who are fond of traditional Malay food.
The Ramadan buka puasa set menu is priced at RM39.90++ per person.