Words: Aidil Harith, Dining Editor
As the sun sets, embrace the spirit of togetherness with an Ramadan dining experience at Vasco’s at Hilton Kuala Lumpur. Delight in a lavish spread of rich local where premium ingredients, fresh local produce, and traditional recipes are reimagined with a contemporary flair to elevate the flavors of the season. Savor highlights like the signature Smoke Paprika Beef Shank Hammer, Slow Roast Venison with Rempah Panggang, Scallops with Ginger and Garlic and Mee Mamak, and a selection of fresh seafood and sashimi selections. End your meal on a sweet note with indulgent desserts, including the Serawa durian and Pandan Layer Cake.
Pictures (Left to Right): Within moments, the buffet transformed into a lively hub as diners queued up for their must-have favorites | Members of the media were invited for an exclusive preview of the buffet, offering a firsthand look at the culinary highlights of the season.
The Buffet
Pictures (Top (L-R) to Bottom (L-R): The fruit counter presented a vibrant showcase of local favourites, arranged beautifully to highlight their natural colours and freshness.|Plump tiger prawns, succulent mussels, and sweet scallops were neatly arranged in tiers. | The Malaysian kuih corner stood out like a tapestry of colours and textures, showcasing beloved traditional treats that evoked a sense of nostalgia.|A cosy corner of the buffet was dedicated to Middle Eastern flavours, drawing guests in with its warm spices and comforting aromas.
The fruit station offered a refreshing burst of colour, featuring a beautiful assortment of local favourites. Crisp jambu air glistened under the lights, their rosy skin inviting diners to enjoy their light, juicy crunch. Beside them, wedges of jambu batu (guava) added a subtle fragrance and satisfying firmness, perfect with a sprinkle of asam boi. Bright red watermelon slices provided a cooling sweetness, while the striking dragon fruit, with its vivid magenta flesh speckled with tiny seeds, added an exotic pop to the display. Together, the fruits created a vibrant and revitalising corner of the buffet, ideal for a refreshing palate cleanser after a hearty meal.
Picture (top to bottom) : Perfectly layered slices of kuih lapis displayed vibrant hues, each layer tender and slightly chewy | Serawa Durian and Bubur Pulut Hitam take Centre Stage
The Malaysian kuih corner stood out like a tapestry of colours and textures, showcasing beloved traditional treats that evoked a sense of nostalgia. Neatly arranged on banana leaves were soft, fragrant lepat pisang, their steamed banana parcels releasing a subtle sweetness with every bite. Beside them, perfectly layered slices of kuih lapis displayed vibrant hues, each layer tender and slightly chewy. From bite-sized kuih talam to the colourful assortment of kuih Kuih Koci and ketayap, the kuih table offered a charming mix of heritage flavours, inviting guests to savour Malaysia’s timeless sweet delights. Serawa Musang King durian took centre stage, its creamy, aromatic flesh folded into a luscious coconut-based sauce that was both rich and silky, offering a decadent treat for durian lovers. Next to it, Bubur Pulut Hitam presented a comforting warm, velvety black glutinous rice pudding simmered with coconut milk and lightly sweetened, its earthy tones complemented by a glossy sheen. The table was thoughtfully arranged, with each dessert served in small bowls or scoops, allowing guests to appreciate the textures and colours while easily sampling both sweet delights.
Pictures : The smoke paprika beef shank is a signature that stole the show with its bold flavors and tender texture.
One of the highlights is the Smoke Paprika Beef Shank Hammer which is a signature creation by Lambassador Chef Ridzwan. This dish stole the show with its bold flavors and tender texture. The dish was slow roasted to perfection, the beef shank was marinated in a blend of smoked paprika, garlic, aromatic herbs and vanilla salt that allows the flavors to deeply infuse the meat.
Picture: A plate of that signature meat that went well with the biryani rice.
The beef shank's deep red hue, credit to the paprika, added a visual allure, while its melt in your mouth tenderness yielded effortlessly to the knife. This dish paired with the briyani rice was a perfect balance of smoky heat, rich umami and fresh, vibrant notes, creating an unforgettable culinary delight.
Pictures from (L) to (R): Slow Roast Venison with Rempah Panggang | Australian Whole Lamb Moroccan
The Slow Roast Venison with Rempah Panggang and the Australian Whole Lamb Moroccan would also please the meat lovers out there as they are equally as good as the Smoke Paprika Beef Shank. Both meats were marinated well in its spice blend which was then grilled or slow-cooked to produce a flavorful meat.The Slow Roast Venison was actually slow-cooked for 6 hours allowing it to absorb the fragrant rempah (spices) used in the marinade.
Pictures (L to R) : The raw seafood station was a striking display of oceanic freshness, featuring mussels, clams, plump prawns, and delicate Fine de Claire oysters,
The raw seafood station was a striking display of oceanic freshness, featuring mussels, clams, plump prawns, and delicate Fine de Claire Oysters (premium type of European flat oysters), each arranged meticulously over crushed ice. Guests could personalise every bite with a variety of accompanying sauces, from zesty cocktail and tangy mignonette to spicy chili and refreshing lemon wedges which enhances the natural briny sweetness of the seafood. What set this station apart was its commitment to sustainability where every selection was responsibly sourced, offering diners not just a premium experience but also the assurance that they were enjoying seafood that supports healthy oceans. The combination of glistening shellfish, vibrant sauces, and conscientious sourcing made this corner both visually stunning and ethically satisfying.
Pictures (Left to Right): The scallops with ginger and garlic were a feast for both the eyes and the palate.
The scallops with ginger and garlic were a feast for both the eyes and the palate. Each scallop was seared to a golden-brown perfection on the outside while remaining tender and succulent inside. The gentle sweetness of the scallop’s natural flavor was beautifully complemented by the aromatic punch of freshly minced garlic and the subtle warmth of ginger. A light drizzle of soy or butter-based sauce added depth to the already infused flavor. This was among my favorites for the night. I even paired the scallops with the Mee Goreng Mamak, which was available at another buffet station. The pairing was astounding.
Pictures (Left to Right): Mee Mamak With Chicken Safron | Tiger Prawn and Soft Shell Crab | Roasted Chicken with Mexican Citrus Mojo | Crab cooked in coconut gravy and pineapple.
Other notable dishes were the Mee Mamak with tender chicken infused with saffron. There were also plump tiger prawns and crispy soft shell crab. Nearby, the Roasted Chicken with Mexican Citrus Mojo was among the favorites as it had a zesty, aromatic notes, the golden-brown skin glistening with citrus-infused glaze while the meat remained juicy and flavorful. For a tropical touch, crab cooked in coconut gravy with pineapple offered a sweet-and-savory harmony, the succulent crab meat soaking up the creamy coconut sauce and the tangy pineapple adding a refreshing burst. Together, the table presented a visually appealing and flavour-packed spread, inviting diners to explore bold tastes and satisfying textures in every dish.
Picture (from L to R) : A satisfying plate of Mee Mamak | Another go of the Mee Mamak with the Scallops | Zest of Lime for brightness and sliced red chilies for some warm heat
The Mee Mamak was a vibrant, flavour-packed dish that awakened the senses with every bite. The noodles were coated in a rich, savoury-spicy sauce, perfectly balanced by the aromatic sweetness of shallots and the umami depth of soy and sambal. A fresh zest of lime added a bright, tangy lift that cut through the richness, while sliced red chilies brought a subtle, warming heat that lingered pleasantly on the palate.
Picture (from L to R) : Assorted desserts ranging from Jackfruit Financier to Pandan Layer Cake to Strawberry Cremeux
With the dessert table overflowing with an array of tempting treats, it was almost overwhelming to choose. From colourful cakes to rich pastries and tropical delights, every option looked irresistible. Yet, amidst the abundance, my eyes were drawn to the Strawberry Cremeux. This dessert was smooth, and had a glossy surface and vibrant red hue promising a perfect balance of sweetness and tang. In that moment, it felt like the ideal choice of which a single indulgence that captured the essence of the buffet without having to decide among the endless tempting options.
The Seating Arrangements
