Sat. Feb 29th, 2020

Ayam pasu and the works at Golden Sands’ kampung buffet

Chef Rizal stays true to his mother’s cooking style.

By V. Sivaji

It is “back to the basics” in cooking when chef Rizal Masir and his team at the Golden Sands Resort here dish out the Kampung Buffet spread every Fridays at the Garden Cafe.

Chef Rizal stays true to his mother’s advice to cook from the heart and use fresh ingredients which in turn results in mouth watering choices for guests.

Rizal with kambing guling

The promotion is part o the resort’s efforts to showcase and keep the traditional Malaysian culinary legacy alive.

Among the highlights include the ikan asam pedas, kambing guling, kampung chicken, roast lamb stew, nasi briyani wit prawns, local ulam, pasembur, rojak, cendol and many more.

Tempting rojak spread

“The time tested recipes with fresh local ingredients has been used by my 70 year-old mother who still cooks for friends and family whenever she gets the opportunity.

“The roasting station offers lamb on a pit, ayam pasu (chicken cooked in porcelain vases), poultry and seafood cooked to perfection with traditional ingredients,” said Chef Rizal adding that when it comes to cooking there is no right or wrong way as long the end result is delicious..

Nasi briyani with fresh prawns.

For desserts, the authentic Malaysian feast brings kuih sago merah, bingka pandan, talam jagung, agar-agar, sirap bandung, bahalu and bubur pulut hitam to name a few.

The promotion is based on Kedah state Malay cuisine with many featured heritage dishes and interpretation styles not commonly found in restaurants.

Roast lamb stew

The Kampung buffet is priced at RM118 nett (adults) and RM59 nett (child) available every Fridays from 6.30pm to 10pm.

For enquiries and reservation, call 04-886-1911.

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