07/02/2026

LYFE SATURDAY | FEB 7, 2026

23

RAMADAN DELIGHTS

Silky, light and refreshingly tangy, the mixed berries panna cotta is a subtle sweet finale for your feast.

Soft, sweet and nostalgic, kuih ketayap provides the comforting taste of classic Malay heritage.

From seri muka to kuih lapis , these traditional Malay kuih are a vibrant, sweet celebration of Ramadan.

Indulge in the rich harmony of salted caramel and chocolate with these decadent chocolate tarts.

Centric Bazaar, chef-led buffet B UFFETS in Kuala Lumpur often move at a fast pace, with crowded stations and limited time at the table. o Feast at your leisure in experience that prioritises space, interaction, relaxed dining Ű BY SHIVANI SUPRAMANI

associated with large cuts of roasted meat. Served with fluffy rice, lime, mangoes, tomato chutney, raita and mint sauce, the dish balances richness with acidity and freshness. For something lighter, chef Zahir’s kerabu sotong provides a refreshing break between heavier dishes. The squid is cooked until tender, then tossed with long beans, onions, chillies and tomatoes. The flavours are sharp and clean, with a gentle heat that wakes the palate without overwhelming it, making it an effective counterpoint to the richer mains. Beyond what the bazaar stalls have to offer, guests can also enjoy other familiar favourites such as ayam percik , ikan assam pedas and bubur lambuk . Desserts that keep things easy, playful Dessert stalls, on the other hand, introduce a more playful tone. Chef Ain’s live ais kacang station allows guests to customise their bowls with classic toppings, offering flexibility for different preferences. So if you like ais kacang but hate the nuts or want less sugar, you can always get your bowl customised. Nearby, Hanis’ rojak buah combines young mango, papaya, cucumber, pineapple, rose apple, jicama and guava, coated in a thick, sweet-spicy rojak sauce and finished with crushed peanuts and sesame seeds. The result? A bold and punchy palate-pleaser appealing to those who favour strong flavours over sweeter desserts – definitely a must try. No Malaysian meal feels complete without teh tarik , and Aiman and Pavi’s booth delivers exactly that. Served in classic mugs, the tea is smooth and well-balanced, with just enough sweetness to round off the evening without feeling heavy. Centric Bazaar runs from Feb 23 to March 13, from 6pm to 10pm at the SunRoom, Hyatt Centric City Centre Kuala Lumpur. Early bird rates are priced at RM168+ per person and are available while regular prices start from RM198+ per person. Children below 12 enjoy 50% off. To purchase vouchers and reserve your dining experience, please contact us via call or WhatsApp at +60 12-602 4663, or email shahrul.rosli@hyatt.com.

Hyatt Centric City Centre Kuala Lumpur takes a different approach with Centric Bazaar, a chef-led buffet concept that prioritises space, interaction and a more relaxed dining rhythm. Centric Bazaar draws inspiration from the atmosphere of a traditional Ramadan bazaar, but reworks it into an indoor setting hosted at the hotel’s SunRoom. Instead of long buffet lines, the spread is arranged into individual stalls, each curated and manned by a chef. With seating capped at 120 guests per evening, the space feels calm and unhurried, allowing diners to move between stations comfortably and return to their tables without feeling rushed. The buffet is helmed by chef Afiq Ghani, fondly known as Mumu, the chef de cuisine at the hotel. During the media preview, he explained that the concept is designed to keep guests engaged with the food and the people preparing it. “This is a very hands-on experience for our team. Each stall is led by a chef who introduces the dish, explains the flavours and connects directly with our guests. It’s not just about serving food. It’s about sharing stories and creating moments,” he said. That intention carries through the evening, with chefs present at their stations and ready to explain the thinking behind each dish. Where familiar Ramadan flavours take centre stage One of the first stops is chef Kie’s curry laksa , which anchors the spread. The broth is thick and aromatic, carrying layers of spice and coconut richness without tipping into heaviness. Guests can choose from three

From left: Chefs Hanis, Zahir, Afiq, Diat, Cha and Kie.

The buffet is overseen by chef Afiq, also known as Mumu, the hotel’s chef de cuisine. – PICS BY AMIRUL SYAFIQ/THESUN

Chef Kie’s signature curry laksa is definitely a comforting start to your feast.

Chef Diat’s nasi lamb bokhary brings a different profile to the table. The roasted lamb leg is marinated in a blend of 40 spices over two days, giving the meat a depth of flavour that is warm and gently aromatic. Notes of spice linger without overpowering the natural richness of the lamb. The texture remains soft and juicy, avoiding the dryness often

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types of noodles, allowing the dish to be tailored to individual preference. The flavours are deep and comforting, making it a natural starting point for the meal. At chef Cha’s stall, rendang is available in chicken and beef. The spice paste is cooked down slowly, resulting in a rich, earthy flavour where lemongrass, galangal

through clearly. The meats are tender, with the seasoning fully absorbed rather than sitting on the surface. Paired with lemang and ketupat , the dish leans into familiar festive flavours, while the addition of serunding offers a drier, lighter contrast for those who prefer less gravy.

Tangy, spicy and full of local flair, the ikan asam pedas delivers bold flavours that excite the palate.

Slow-cooked to perfection, the rendang options capture the essence of festive flavours nicely.

Besides Ramadan cuisine, guests can also savour the Hariyali fish tikka.

Roasted lamb leg marinated in 40 spices over two days for that perfect juicy feel.