‘Daging harimau menangis’ boneless beef ribs with a bold, smoky flavour and hint of saltiness.
LAMB ribs barbecued Cantonese-style and Thai barbecued beef may not seem like typical Ramadan fare, but they offer a delicious fusion of flavours that add a twist to traditional iftar meals.
The lamb ribs and Thai Sua Rong Hai Beef (also known as daging harimau menangis, meaning “crying tiger beef”) are two of the unique dishes to look forward to at Sheraton Petaling Jaya, Selangor.
The hotel’s executive chef Aizat Feisal said “Selera Kayangan” Ramadan buffet puts a creative spin on traditional Malay cuisine, offering diners a fresh and exciting take on familiar flavours.
He said each of the two menus on rotation would feature more than 80 main dishes.
“We wanted to showcase the different flavours of Malaysia, which has influences from different parts of the world.
“We also used different cuts of meat for our versions of popular dishes, such as lamb ribs for the Cantonese-style barbecue and boneless beef ribs for the daging harimau menangis,” said Aizat.
‘Selera Kayangan’ at Sheraton Petaling Jaya puts a creative spin on traditional Malay cuisine.
The barbecued lamb ribs have a savoury-sweet flavour with a good balance of smokiness and caramelisation, as well as the glossy, sticky glaze typical of the Chinese version.
The daging harimau menangis boasts a bold, smoky flavour with a hint of saltiness.
The slight bitterness from the perfectly charred crust adds depth, while the meat remains tender and juicy, delivering a rich and satisfying bite.
Aizat added that festive favourites such as rendang, satay and ayam golek would still feature prominently, while dishes from specific Malaysian states are also highlighted.
These include Silver Catfish Tempoyak (Pahang), Beef Opor (Perak), Simmered Jackfruit with Salted Fish (Negri Sembilan) and Ayam Goreng Mamak (Penang).
Barbecued lamb ribs, savoury-sweet with a good balance of smokiness and caramelisation.
The Silver Catfish Tempoyak featuring fermented durian offers a bold blend of spicy, sour and umami flavours.
The tender fish absorbs the rich durian tang, balanced by chilli heat and fragrant herbs.
As a fan of the masak lemak style of cooking, I found the Simmered Jackfruit with Salted Fish a delightful choice.
This dish is rich and creamy, infused with the fragrant blend of coconut milk, turmeric and lemongrass.
The tender jackfruit soaks up the savoury essence of salted fish, creating a well-balanced mix of sweetness and saltiness.
While flavourful, the dish could be spicier for an added kick to complement its creamy texture.
Another notable mention is Squid Bubur Lambuk, a slight variation of the typical meat-based porridge.
Dishes from around Malaysia are highlighted in the buffet spread.
This hearty stew combines the traditional, creamy rice porridge with tender pieces of squid, infusing it with a delicate briny taste.
“Selera Kayangan” buffet dinner is available from March 4 to 30 at Feast restaurant.
It is priced at RM178+ per adult and RM89+ per child.
A similar buffet taking place at the grand ballroom from March 11 to 26 is priced at RM138+ per adult and RM69+ per child.
FEAST, Level 3, Sheraton Petaling Jaya, Lorong Utara C, PJS 52, Petaling Jaya, Selangor. (Tel: 03-7622 8888). Business hours: 6am to 11pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
