09/08/2025

LYFE SATURDAY | AUG 9, 2025

20 Celebration of Malaysia’s culinary icon T HIS patriotic Merdeka and Malaysia Day season, Sunset Terrace at Sunway Resort Hotel invites guests o Nasi lemak buffet at Sunset Terrace, Sunway Resort Hotel

to embark on a nostalgic journey through Malaysia’s most iconic flavours with a spectacular Nasi Lemak Buffet, available from Aug 22 to Sept 16. Curated by chef Amir Roslie, the buffet celebrates the nation’s most iconic culinary creation with a vibrant showcase of rice, sambals, sides and heritage hot dishes. Fragrant coconut rice, believed to have originated as far back as the 15th century in Malacca, takes centre stage in this celebration of local cuisine. A charming tale surrounds its name: when a daughter accidentally spilled coconut milk into a pot of rice, her mother Mak returned home and asked what the delicious aroma was. The daughter replied: “Nasi le, Mak!”, which turned into a moment that may have given rise to the name nasi lemak. This legend is brought to life through Amir’s creative interpretations such as Nasi Lemak Hijau Pandan, Nasi Lemak Kuning Royal, Nasi Lemak Bunga Telang and Nasi Lemak Putih, each cooked with distinctive ingredients and presented with flair. Complementing the rice are slow-cooked sambal options made from premium chillies, including Sambal Bawang and Sambal Nyonya, alongside a curated showcase of ikan bilis , from Pangkor’s Ikan Bilis Mata Biru to the delicate Ikan Bilis Jepun. Guests can also enjoy HUSBAND and wife team Mohd Shabir Hafidz Arshad and Nor Fazenda Ahmad Fadzli have reimagined the humble bahulu, a delightful Malay sponge cake, elevating it through creative innovations. Without diminishing the taste and heritage value of this traditional kuih, the couple offers uniquely shaped and coloured bahulu for their customers who use the delicacy as part of the wedding hantaran (gifts exchanged between the bride and groom), or give them away as souvenirs. The duo also creates eye-catching bahulu bouquets that are perfect for gifts and celebrations. Mohd Shabir, 37, and Nor Fazenda, 35, started their bahulu business in 2018. A year later, they were inspired to elevate it beyond its role as a traditional snack, aiming to position it on par with other modern food products. Traditionally shaped like flowers or fish, the bahulu they make come in the shape of roses, tulips, pineapples and corn, and in attractive colours, in line with modern consumer demand. “We try to adapt the shapes based on customer requests as well as our own ideas. The feedback has been positive. Our customers praise the taste and they are happy that the bahulu lasts longer, even with the added colouring. “They’re also satisfied giving the bahulu away as gifts, wedding offerings or bouquets because they say they are beautiful, neatly done

a colourful spread of traditional crackers and an array of spiced Chicken, Beef and Fish Serunding. To complete the experience, the buffet features rotating selections of hot dishes that highlight the diversity and depth of Malaysian cooking. Highlights include Ayam Goreng Berempah, Cockles Rendang and Chilli Fried Beef Lung, as well as Sambal Sotong, Daging Dendeng, Lamb Rendang and Chicken Rendang. Vegetarian options such as Tempeh and Tauhu Goreng Kicap, and Stir-Fried Kangkung with Belacan also make an appearance, ensuring there’s something for every palate. While nasi lemak remains the star of the show, guests can look forward to an expanded dining experience with a wide selection of international buffet favourites. For those craving a flavourful adventure, the buffet features a variety of global cuisines from Asian delicacies to Western classics. Seafood lovers will enjoy the seafood on ice, offering fresh ocean catches, while lighter options await at the salad bar and sushi station. To end the meal on a sweet note, a tempting spread of desserts and fresh fruits awaits at the dessert counter, the perfect finish to a delicious journey.

Nasi lemak buffet.

Sunset Terrace Level 1, Sunway Resort Hotel Aug 22 to Sept 16, 2025

Lunch Saturday, Sunday & Public Holidays 12pm to 4pm RM188.00+ per adult RM94.00+ per child / senior citizen Dinner Friday–Sunday & Public Holidays 6.30pm to 10.30pm RM198.00+ per adult RM99.00+ per child / senior citizen

A variety of sambal for the nasi lemak buffet.

‘Bahulu’ in various shapes, colours win over customers

A bahulu being decorated.

A colourful fish bahulu.

(From left) Mohd Shabir and Nor Fazenda showing their bahulu products. – PICS FROM BERNAMA

requires precision, experience and patience to maintain the quality and texture passed down through generations. Each month, they use around 70kg of sugar and flour, and about 800 eggs, with the numbers tripling during school holidays and festive seasons. Their business generates a monthly profit of up to RM6,000, rising to between RM10,000 and RM15,000 during Ramadan and Hari Raya Aidilfitri. – Bernama

such as Loken Market, in Ipoh. “While we use modern appliances like electric mixers and ovens to ease production, we still preserve the original bahulu recipe, which is free from preservatives or artificial flavourings,” said Mohd Shabir, whose late mother, Siti Aminah Awang, had been involved in making traditional bahulu for over 30 years. Despite using just three basic ingredients — eggs, sugar and wheat flour — he said bahulu preparation

However, due to their delicate nature, the bahulu cannot be sent via courier and are only available for pickup or local delivery. Their classic bahulu, on the other hand, can be shipped across Malaysia, including to Sabah and Sarawak. The couple said they have even received orders from countries like Australia and Scotland. Mohd Shabir, meanwhile, said bahulu is made using special moulds bought online or sourced from crockery shops or antique markets,

and attractively packaged,” said Nor Fazenda at the couple’s bahulu making premises in Kampung Sungai Tiram in Lekir, Sitiawan. She said bahulu shaped like tulips, fish, roses, wheels, pineapples, bananas, grapes and corn are frequently ordered by customers for the wedding hantaran , with their colour based on preferences. The prices of their special range of bahulu used as souvenirs or bouquets, or for hantaran , range from as low as RM1 each to RM100.