0 Cart
0 Add all flipped products to cart Flipped
01.02.2025

GC Taste: A grandiose ramadan soirée with Hilton hotels at Hilton Kuala Lumpur

Discover Hilton’s Ramadan Showcase—a unique dining experience that transforms eating into an art form. Immerse yourself in a meticulously curated culinary journey featuring locally sourced ingredients, innovative techniques, and artfully plated dishes by top chefs.  
test

Words: Aidil Harith

 

Dining isn’t all about eating. It is a work of art. It is about immersing oneself in a delicate curated culinary journey. Hilton Kuala Lumpur which is nestled in the very heart of KL Sentral, offers an unconventional food tasting experience from a variety of local dishes that have been uniquely curated which promises take one’s palate on an extraordinary journey.

The Ambience

Inside the evening soiree, I was welcomed by a soft, ambient lighting from dimmed overhead lights which had created a cozy, yet refined glow. The sound of clinking glasses and soft conversation with light laughter would fill the air. Background music akin like a jazz trio of smooth tunes could be heard in a distance was added to the evening’s gentle hum. The music was serene and subtle that it would invite any conversation.

Photos (From L to R) : Chef Sanjay’s Rendang Tok Short Rib Salai and Masak Lemak Cili Api Ayam Kampung with Rebung | The Salmon Percik Kepit Buluh and a 12 Hour Slow Cooked Harissa Marinated Beef Leg

 

The Food

The evening was a showcase of several Hilton hotels, 8 in total (out of 14), held at the Hilton KL. This is the first time that the Hilton properties came together to present their Ramadan signature dishes to the media, in one place where each concept behind the menu was presented by its own chef. Every dish presented was a reflection of locally sourced ingredients, seasonal flavors, and innovative techniques. A parade of beautifully plated small bites would follow, each one offering its own unique taste that would elevate one’s senses.

The first course arrives: a delicate amuse-bouche that perfectly set the tone for the evening—the Salmon Percik Kepit Buluh with a 12 hour slow-cooked Harissa marinated beef leg with Yemeni Kabsah. The salmon flesh was a delight as the flesh separates effortlessly, revealing a moist, succulent interior. It’s scent was nothing short but subtle and rich. The first bite of the salmon percik was nothing short of satisfying. The beef leg had a spicy scent of Harissa, balanced by the earthy, savory moments that had been absorbed into the beef after hours of slow-cook. The beef leg was tender beyond belief and as I cut into the meat, it practically falls apart revealing a beautifully rich color which is the result of a perfect marination. The edges of the meat was crisped from the slow-cooked process. A shout-out to Chef Faizal Ghani of DoubleTree Hilton Putrajaya for showcasing a meal of which care was put into every detail, from the seasoning to the plating. It’s truly one of the best amuse bouche I have had in a while.

Photo : The Udang Salai was served with succulent prawn cooked in a rich, coconut-based sauce with the unique tartness of belimbing buluh (starfruit)

 

The next course meal would be the Kambing Kerutuk Mak-Mak and Udang Salai Lemak Belimbing Buluh. This Malaysian dish featured a tender goat meat that was cooked in a rich, aromatic sauce. It had a velvety, yet slightly firm, with just the right amount of chew to give it a satisfying bite. I was struck by the deep, golden-brown hue of the sauce, which was simmered to perfection. The goat meat, having been slow-cooked to tender, melt-in-your-mouth perfection, was the star of the dish. The Udang Salai came with succulent prawn cooked in a rich, coconut-based sauce with the unique tartness of belimbing buluh (starfruit). At first impression, it looked complex but it was equally comforting. There was also a deep, savory scent of coconut milk simmering with spices, mingling with the smoky fragrance of the prawns, which had been charred and infused with the subtle smokiness. Hats off to Chef Mohammad Azhar of Double Tree Hilton Shah Alam i-City for a remarkable creation.

Photo : Beef Cheek Assam Pedas and the Nasi Lemuni Solok Lada Salmon

 

The Beef Cheek Assam Pedas and the Nasi Lemuni Solok Lada Salmon is another mastery creation which is deeply connected to the creator’s heritage who hails from Malacca, Chef Muhammad Nafis of DoubleTree Hilton Melaka. This dish, which features a slow-cooked beef cheek simmered in a sour and spicy tamarind-based broth. It had a rich, aromatic scent that wafts up in the air, filled with tangy tamarind, fresh herbs, and the spicy warmth of chili. The beef cheek was dark, tender and was perfectly rested in a glossy-sheen sauce, thanks to the long cooking process that melds the flavors. The Nasi Lemuni which was a herbed rice infused with a twist of solok lada (stuffed chili) and tender, succulent salmon, offers a new adventure with each bite. The herbed rice, the fiery red of the solok lada, and the golden brown of the salmon were seared with an inviting aroma of subtle earthiness of lemuni leaves (a type of herb) blending with the spicy fragrance of solok lada, stuffed with flavorful ingredients and seasoned with spices. This was one of the most daring yet adventurous dish of the evening.

Photo : Rendang Tok Short Rib Salai and Masak Lemak Cili Api Ayam Kampung with Rebung.

 

Another signature dish from Double Tree Hilton Damai Laut Resort comes from Chef Sanjay Jegathesan who has thoughtfully crafted a locally sourced ingredients native to Perak (a state in Malaysia famously known for its rendang) called the Rendang Tok Short Rib Salai and Masak Lemak Cili Api Ayam Kampung with Rebung. This slow-cooked, spice-laden creation of rendang was accompanied with a unique touch of smoked short ribs. The meat was incredibly tender, infused with traditional local flavors. The Masak Lemak Cili Api Ayam Kampung with Rebung featured a free-range chicken (ayam kampung) that was simmered in coconut milk-based sauce that has a fiery kick of cili api (bird’s eye chilies). The rebung which was a bamboo shoot had a delicate crunch which kept the dish feeling light and not overly heavy which overall, created a satisfying experience of the bold, vibrant flavors of Malaysia.

Photos : Ayam Bawang Mamu and Daging Pesamah Utara with Pulut Kuning.

 

Chef Rasdan Kamarazzaman who is the executive chef of DoubleTree Resort Hilton Penang have curated a rich culinary heritage of Penang and Northern Peninsular Malaysia which is the Ayam Bawang Mamu and Daging Pesamah Utara with Pulut Kuning. The Ayam Bawang Mamu is a tender chicken cooked with aromatic garlic and a flavorful, slightly spicy sauce. The dish was a perfect balance of aromatic, yet savory with drizzles of sweet notes while the Daging Pesamah which was a tendered meat dish, steeped in flavorful marinade and was served along a vibrant yellow of Pulut kuning (yellow sticky rice). The Daging Pesamah was juicy, having been slow-cooked with deep flavors of the marinade. The meat instantly falls apart revealing its melt-in-your-mouth texture. The beef was perfectly complemented by the spice blend, offering a deep, satisfying flavor with each bite. The yellow sticky rice was soft and chewy which added a comforting, slightly sweet note that offsets the savory richness of the beef.

Photos : Australian Lamb Assam Pedas and Kari Udang Mamak.

 

Selected for its authenticity and multi-cultural appeal, Chef Murli and his team debuted their artistic work in the form of an Australian Lamb Assam Pedas and Kari Udang Mamak. Chef Murli’s 22 years in the culinary world was certainly remarkable as the Lamb Assam Pedas had an explosive tanginess and spicy goodness. The assam pedas made from tamarind and a blend of fresh spices, had a citrusy tang that would throttle one’s taste buds into hyper gear. The sharpness of the assam pedas blended perfectly through the richness of the lamb which offered a refreshing take preventing the dish from feeling over powering. The lamb was soft, moist, juicy, and flavorful packed with the right balance of heat, acidity, and savory richness. The Kari Udang Mamak came in a perfect symphony of spices. It had the right amount of sweetness of coconut milk, while the garlic and ginger provide aromatic depth. I noticed a slight tang from the tamarind which gave it a refreshing contrast to the richness of the curry and a pleasant zing to each bite.

Photo : Kambing Hiris (thinly sliced lamb) with Barbecue Szechuan sauce served with Mantau bread

 

Chef Badrol Mohd Nor’s Kambing Hiris (thinly sliced lamb) with Barbecue Szechuan sauce served with Mantau bread was nothing short of a culinary artistry. This executive sous chef from Hilton Petaling Jaya has curated a perfectly cooked dish that had a smoky, sweet and spicy scent with its deep brown color glistening in a coat of BBQ Szechuan goodness. The mantau bread was soft and pillowy which was put to good use by scooping up the saucy goodness and at times, as a base for the lamb. This dish was uniquely intriguing and addictive. The daging kepal rebus with onions in lemak cili padi gravy came nestled in a rich, golden inviting lemak cili padi gravy. It had a velvety sheen from the coconut milk, and you can spot the vibrant cili padi (bird’s eye chilies) floating in a pool of yellowy richness. The fragrance of the gravy was stimulating as it had an earthy, spicy, and aromatic feel with hints of turmeric, ginger, and lemongrass weaving through the air.

Photo : Australian lamb neck assam pedas and slow-baked australian beef short rib with serunding kelapa and strawberry sambal.

 

For the main course finale, I was presented with Chef Ridzwan Rasit’s Australian lamb neck assam pedas and slow-baked australian beef short rib with serunding kelapa and strawberry sambal. The lamb neck had been slow-cooked where its meat would fall off the bone effortlessly. Its rich flavor was a perfect match for the assam pedas sauce giving it a mouth-puckering sourness that would immediately jolts one’s senses into over drive. The beef short rib was perfectly cooked as the meat glistened with juices, and the aroma of tender beef melds with the fragrant, nutty scent of serunding kelapa (spiced coconut floss) and the zesty, fruity tang of the strawberry sambal. There was a palpable sense of warmth from the spices, with hints of garlic, ginger, and a touch of sweetness from the strawberry would immediately capture one’s attention. The first bite of the meat was an immediate revelation. The ribs was rich and perfectly balanced by the sweetness of the strawberry sambal which brought a solid burst of freshness and tartness that cuts through the richness of the meat, creating a comforting and exciting meal.

Photo : GC-KL Hilton Food Soiree

 

I was then introduced to the dessert buffet table where I witness an explosion of vibrant colors and fragrant aromas, showcasing the Malaysia’s rich cultural tapestry. The tables were adorned with bright colorful yet innovative culinary creation by some of the brightest chefs in Malaysia.

Photo : Cendol Moscavado Cheese cake

 

The Cendol Moscavado Cheese cake which is a dessert that blends traditional Southeast Asian sweetness with a rich, creamy Western while the Black Glutinous Pandan Crème Catalana Pudding showcases the richness of a classic Spanish concoction with an aromatic complexity of Southeast Asian ingredients as well as Ubi Tonyoh Bunga Telang with Air Gula Melaka which is a tender, mashed sweet potato that is delicate and sweet infused in a slightly smoky palm sugar syrup with floral notes from the Bunga Telang which are known for health benefits.

Photos From Top Left: Cendol Panna Cotta with Sarang Madu Lebah | Serawa Durian Ice Cream and Pulut Kukus | Gula Melaka Jackfruit Cheesecake | Ubi Tonyoh Bunga Telang with Air Gula Melaka

 

The Cendol Panna Cotta with Sarang Madu Lebah is another inventive twist which combines the creamy elegance of panna cotta with the colorful flavors of cendol which is a small, soft, pandan-flavored jelly strands while the honeycomb is added for an ultimate indulgent. The Gula Melaka Jackfruit Cheesecake offered a tropical experience of indulgent sweetness while the Gula Melaka offers an overall distinctive quality. Other notable local inventions were the Wadai Kepeng and Serawa Durian Ice Cream and Pulut Kukus.

Photo : The guests ranging from food enthusiasts to casual diners move from dish to dish to witness the talent of culinary creativity.

 

Conclusion

It was a relaxing pace throughout the evening which gave time for conversation and reflection on each dish. The hotel staff were making sure every guests were attended to, as the respective chef would step out to share the story behind certain ingredients or dishes presented to us. The soiree wasn’t just about food but to immerse into the art of cooking as well as the joy of discovering innovative dishes and developing a newfound appreciation on Malaysian culinary.

How to Experience Hilton’s Ramadan 2025

Hilton Hotels across Malaysia are excited to announce 2025’s ramadhan compaign “Nikmati Sajian, Eratkan Jalinan“. Guests are invited to come together with family, friends, and colleagues to create meaningful moments over thoughtfully curated dining experiences. The theme emphasizes the importance of fostering relationships and spending quality time with loved ones. Through a variety of culinary offerings, Hilton hotels provide the perfect environment for gatherings that inspire connection and togetherness. If you are interested, you are encouraged to make your reservations early by contacting the respective hotels to enjoy exclusive benefits:

a) Early Bird Offer : Enjoy 20% off bookings made from February 10 – 28, 2025

b) Hilton Honors Members Special: Members can enjoy up to 25% off from March 1 to March 30, 2025. Terms and Conditions Apply.

For reservations, please call +603-2264 2264 or email : HiltonKualaLumpur_FB@hilton.com or visit EatDrinkHilton.com