Seven chefs share dishes for the coming Ramadan

RAMADAN beckons once again and Berjaya Times Square Hotel (BTSH) is offering a sumptuous feast prepared by the skilful hands of seven of their highly decorated chefs via the Berjaya Hotels & Resorts' The CHEFS (Cuisine, Hospitality Experience & Food Showcase) programme.
A preview of the lavish spread, featuring over 200 recipes, was held recently at Big Apple Restaurant at BTSH where all seven chefs introduced their signature dishes which will be featured every day from June 18 to July 17.
Leading the team is executive chef Tang Chee Keong who will oversee the entire Ramadan promotion this year. The team comprises of chef Mohamad Yusoff Abdul Hamid (Malay cuisine), chef Kwan Siew Leun (Chinese cuisine), chef Gogula Kumar (Indian cuisine), chef Thitikorn Chenwitchu (Thai cuisine), chef Valmurugan Subramaniam (Western classic fine dining cuisine), and chef John Wong (pastry).
While traditional elements are retained in the preparation of dishes, guests can embark in a culinary adventure with unique and inventive dishes like kari burung unta dengan kentang (ostrich curry with potatoes) and telur itik masak lemak (duck eggs in coconut milk), as well as a generous selection of must-have traditional Malay dishes like sotong sumbat pulut (stuffed squid with glutinous rice filling), kambing masak lemak (mutton in coconut milk) and many more.
There will also be various international favourites such as crab paratel (dried crab curry stew), braised chicken with tomatoes and olives, Thai beef noodle, stir fried chicken with chilli paste Kaeing Phad Prik, just to name a few.
In addition to that, there are also fresh offerings at the salad bar as well as live cooking stations where hot dishes such as roti jala served with durian paste, deep fried coffee chicken, deep fried poori with potato masala and dhal curry, river fish with spicy turmeric coconut dressing and more are prepared and served on the spot.
However, the must-tries certainly have to be each of the chefs' signature dishes, like Keong's honey glazed duck breast, which is perfectly smoked and succulent, on sautéed potatoes, Yusoff's sambal udang galah which he uses only the freshest fresh water prawns to prepare, Kwan's stir fried tiger prawns with salted egg yolks and oats, Kumar's nandu kari (Indian crab curry), Valmurugan's oyster with Monay sauce, as well as Thitikorn's Thai water chestnut in coconut cream and John's durian mousse cake to end the night.
The exquisite dining experience will also be complemented by live nightly Keroncong music performances.
The Ramadan with The Chefs promotion at Big Apple Restaurant is available throughout the holy month of Ramadan from June 18 to July 17 from 6.30pm to 10.30pm, and is priced at RM138 nett per adult and RM68 nett for children aged five to 12 years. There are Early Bird Vouchers priced at RM100 nett per adult and RM50 nett for children available from now till June 30.
For reservations and enquiries, call 03-21178000.