03/10/2026

LYFE SATURDAY | OCT 3, 2026

20

LYFE’S DINING

Ű BY SHIVANI SUPRAMANI lifestyle@thesundaily.com

I F you are going to build a buffet around lamb, you might as well give it plenty of room to show off. That is exactly what Makan Kitchen does with The Art of Lamb , taking the meat beyond the usual roast or curry and exploring it through grilling, roasting, braising and smoking. As someone who enjoys lamb, we appreciated the variety. The buffet moves comfortably between Malaysian comfort food, Indian favourites and Cantonese-inspired dishes, with each preparation giving the meat a different character. More importantly, it does not feel like lamb has simply been added to existing buffet dishes for the sake of it. Fresh from the grill The grilling station was easily our favourite. Hot, fatty, charred lamb shoulder pieces grilling on the stove, just waiting to be devoured. There is something hard to resist about lamb coming straight off the grill, still hot and lightly charred. The meat was juicy, with a pleasant smokiness that made it one of the few stations we were tempted to revisit before finishing our first plate. The different cuts also offered enough variation to keep things interesting. Watching fresh batches being prepared added a little theatre to the experience too. For us, this was lamb at its most straightforward and enjoyable. Good meat, good heat and a little char did most of the work. Comfort in Malaysian flavours The Malaysian selections brought some of the most familiar flavours to the buffet. Sup kambing berempah delivers the warmth expected from a good spiced lamb soup, with an aromatic broth and plenty of flavour from the meat. The Australian lamb neck asam pedas was more unexpected. Asam pedas is usually associated with seafood, so pairing it with lamb immediately caught our attention. The lamb neck works particularly well with the spicy, tangy gravy, absorbing its flavour during the slow cooking process. We particularly enjoyed the contrast between the sharpness of the asam pedas and the fuller flavour of the lamb. It feels inventive without straying too far from the dish’s Malaysian roots. Lamb varuval goes in a bolder direction, with fragrant spices coating the meat. It is the one to reach for if you prefer your lamb heavily seasoned. Slow-cooked favourites The international selections gave me a few more reasons to keep circling the buffet. The Cantonese slow-braised lamb ribs were another standout. The meat has that soft, yielding texture that comes from taking its time, while the savoury sauce gives the dish plenty of depth. It is a satisfying combination and one we would happily return to. The slow-roasted Australian lamb leg with gremolata and fig takes a more restrained approach. The lamb carries a savoury flavour, while the gremolata adds freshness and the fig provides a gentle sweetness. After several richer dishes, it was a welcome change of pace. The rosemary braised lamb with parmesan potato crust is among the more eye-catching offerings. While it was not a particular favourite of the evening (for me, personally), the combination added a more contemporary touch to the spread.

The live grill section is one of my favourites of the night. – ALL PICS BY SHIVANI SUPRAMANI/THESUN

o DoubleTree by Hilton Kuala Lumpur’s weekend spread shows how lamb dishes shine across various cuisines Every cut tells story Slow-roasted Australian lamb leg with gremolata and fig is one of the highlights of the night.

pomelo, torch ginger, mint and tamarind palm sugar dressing. This was the lighter option we appreciated after working through some of the richer dishes. The pomelo and herbs bring brightness to the plate, while the tamarind dressing adds enough tang to keep things lively. It is proof that lamb does not always have to arrive in a heavy curry or rich sauce. A little seafood on the side If you need a break from lamb, the seafood-on ice selection offers a welcome change of pace. The spread includes sweet, fatty mud crabs, plump scallops, mussels, slipper lobsters and prawns, all of which tasted fresh and naturally sweet. There was none of the unpleasant fishy odour that can sometimes take away from a seafood spread. For us, it worked almost like a palate cleanser between the richer lamb dishes. A few bites of chilled seafood, followed by another round at the grill, made for a nicely balanced buffet experience. Dinner comes with extras The buffet also incorporates a few activities beyond eating. The “Know Your Cuts” showcase introduces diners to different parts of the lamb and the cooking methods suited to each one. There is also a “Know Your Lamb” contest, where diners can test their knowledge for a chance to win DoubleTree by Hilton’s cookie tin. Families have their own space too, with a Kids’ Corner featuring an arcade, racing simulator and Nintendo Switch. It means parents can spend a little more time at the buffet without having to entertain younger diners at the table.

If you would like a pallet cleanser before diving back into the meaty goodness, consider stopping by the seafood on ice section. Verdict The Art of Lamb succeeds because it gives the ingredient enough variety to keep a lamb lover interested. My favourites were the grilled lamb, Australian lamb neck assam pedas, sup kambing berempah and Cantonese slow braised lamb ribs. Between them, they cover smoky, spicy, comforting and deeply savoury flavours without making the buffet feel repetitive. Would I return? Yes. The grilling station alone would bring me back, but the assam pedas and braised ribs make a strong case for another round. I would, however, recommend coming hungry, skipping the temptation to sample everything immediately and saving room for the dishes that deserve a second visit. For me, The Art of Lamb is a buffet worth going back to – especially if lamb is already one of your favourite things to eat. Where: Makan Kitchen, Level 11, DoubleTree by Hilton Kuala Lumpur, The Intermark, 348 Jalan Tun Razak, Kampung Datuk Keramat, Kuala Lumpur When: Every Friday and Saturday until Nov 28 Time: 6.30pm–10pm Price: RM168 nett per adult; RM84 nett per child Promotions: Buy four, get one free. Hilton Honors discounts apply.

More than one way to enjoy lamb So, what makes The Art of Lamb work? Well, to simply put it, it is the range. The lamb shoulder biryani and Rogan Josh offer familiar Indian flavours, while the Malay curry lamb hind shank makes good use of a cut suited to slow cooking. Then there is the Australian lamb striploin with For satay lovers, make sure you take the chance to sink your teeth into the lamb and chicken satays freshly grilled to perfection.

The ‘Know Your Cuts’ showcase introduces diners to different parts of the lamb and the cooking methods suited to each one.

The buffet also boasts an array of lamb sausages ranging from very well spiced ones to selections that also allow diners to actually taste the meat.