Dubbed
Mai Makan-Makan, this friendly phrase
is loosely translated to mean, “Come join the feast” which is being prepared at
Café BLD in the Renaissance Johor Baru.
 |
| Freshly made Teh Tarik, a traditional "pulled tea" served as mugs of milk tea topped with a foamy head |
So
come join the crowd heading to Café BLD this Ramadan month for the buka puasa or breaking-of-fast buffet
dinner that will happen from May 8 to June 3.
Every
year the culinary team led by Director of Food & Beverage, Chef Mohamad
Mahady, is challenged to take the Ramadan buffet presentation to new heights
and this year, it is no different.
I
can see from the sumptuous spread that starts at the entrance, arranged through the
café, around the central isle and into the outdoor section, that no effort has
been spared to create a gastronomic experience.
I’m
trying to take in the spectacular sight at a glance but it proved quite impossible
so I take my time for a closer look at what is served at each section of the
buffet.
 |
| A serving of Bubur Lambuk topped with condiments like fried shallots, chopped spring onions and coriander leaves |
As
in most buffets, some popular items remain consistent while the menu will be
changed on a daily basis so that diners are able enjoy a different range of
dishes on each visit.
Consistent
items here include the popular seafood-on-ice, comprising chilled Tiger prawns,
green mussels and split fresh oysters, the Fresh Salad and cheese section as
well as a range of Japanese cuisine like sushi and sashimi.
At
the Soup section, I notice a new addition of Soup Tulang Merah to the range of big
pots of comfort food like traditional rice porridge Bubur Lambuk, Soto Ayam
(chicken soup) and Soup Ekor (oxtail).
As
its name describes, Soup Tulang Merah is brewed with big bones in a rich Red
broth and one of the pleasures about eating this dish is to draw out the marrow
from its bones.
 |
| Lamb Quzi, with fragrant rice spilling out from its sides |
Condiments
like fried shallots, toasted peanuts, dark spicy sauce, and chopped spring
onions and coriander leaves are provided to enhance the flavours of these rich
broths.
Appetizers
range from refreshing green salads to the zesty kerabu and assorted ulam
or kampong greens, to savour with various sambal sauces.
In
the hot buffet, some of the gravies to enjoy with steamed white rice are
Malaysian traditional dishes like Ayam Percik (chicken), Rendang Daging (beef),
Gulai Kampung and Udang Goreng Rempah (shrimps).
 |
| Choose your favourite parts of the Ayam Golek |
At
the Briyani station, don’t miss their popular house specialty, whole Lamb Quzi
where rice is baked, stuffed within the lamb. The fragrant rice tastes so good
that you can eat it on its own but there is a choice of gravy to add extra
flavour to the meat and rice.
At
the Carving station, diners can choose their favourite parts of the chicken
because Ayam Golek – whole chicken grilled on a rotating spit – is both tender and
tasty.
And
there’s more poultry like freshly roasted chicken and roasted duck over at the
Chinese cuisine section.
Near
the Noodle station, I discover the ingredients provided for diners to assemble
their own serving of Mee Rebus and Laksa Johor.
 |
| Lemang [Right] accompanied by Beef Rendang [Top Left] and Serunding |
While
there are no hard and fast rules about enjoying food from a buffet, I like how
the chefs have arranged the Lemang (glutinous rice rolls) next to Beef Rendang
and Beef Serunding (meat floss), and the cubes of Ketupat (boiled rice cakes)
next to the Sayur Lodeh and Sambal.
This
arrangement is a simple guide for diners, not familiar with this food, to eat
the Lemang with Rendang and Serunding while the Ketupat could be savoured with
Sayur Lodeh gravy topped with a dollop of Sambal.
Close
to the Dessert section, an entire wall is arranged with a choice of chilled,
thirst-quenching drinks while hot coffee and tea are also available from
dispensers.
 |
| Sayur Lodeh [Right] accompanied by ketupat [Top Left] and Sambal |
At a live-cooking station, a staff is preparing Kuih Ketayap,
traditional pancake rolls stuffed with shaved coconut flavoured by Gula Melaka (palm
sugar).
I’m particularly charmed by a range of local kuih – from Binka
Ubi to Kuih Keria – all prepared the traditional way, with fresh ingredients.
Traditional sweet broths like Pengat Pisang, Pulut Hitam and
Bubur Cha-Cha, are kept warm on stoves, while a variety of cakes and pastries
plus fresh fruits, ice-cream and shaved ice delicacies like Air Batu Campur (ABC) and cendol are
available for diners to end the meal sweetly.
 |
| Traditional Kuih Keria |
At the outdoor section, live cooking stations are whipping up
freshly made murtabak and a variety of deep-fried Malay and Indian delicacies, grilled
meats and seafood while the charcoal stove is flaming non-stop to grill skewers
of satay.
I can see new additions to the buffet where live stations are
preparing Teppanyaki from a choice of ingredients for diners and another staff
is cutting slices of meat stacked in a vertical rotisserie to prepare servings
of Shawarma, a Middle Eastern style of kebab.
The Indian cuisine section offers a range of freshly made breads
like Roti John and traditional roti for diners to savour with a variety of
delicious gravies.
 |
| A variety of ingredients to prepare for diners at the Teppanyaki Station |
I smile in agreement when a Muslim friend commented about how
curious it is that an item named Roti John – quite non-Muslim by name – remains
ever popular during the Ramadan season.
The staff serving Roti John must have overhead our chit-chat
because he promptly joined our conversation by introducing himself, saying that
his name is John!
Roti John made by John is a good reason why I must help myself
to a portion, so I did.
Meanwhile I’m drawn to the Teh Tarik station where a staff is
“pulling tea” the traditional way to create tasty mugs of milk tea topped with
a foamy head.
 |
| Deep-fried sweet potato and banana slices [Right] and the ever popular deep-fried rolls stuffed with real durian |
From the corner of my eye, I spy a queue forming at the
Deep-Fried station and I cannot resist going closer to find out why.
There are deep-fried banana and sweet potato slices to savour
the Johor way, with a drizzle of dark spicy sauce, but I sense that all eyes
are on the fryer-staff who is gently lifting out the next batch of freshly
deep-fried items from the kwali/wok.
Ahh… now I know why.
My eyes zero-in on the deep-fried rolls stuffed with real
durian – a lip-smacking must-have for durian lovers – and I join the queue to
help myself to my own portion.
The
Mai Makan-Makan buffet at Café BLD
from May 8 to June 3, is priced at RM165 nett per adult and RM78 nett for
children aged five to 12.
Early Bird
promotion for vouchers to dine from May
8 to May 15 bought from March 1 to
May 8 will receive three (3)
complimentary vouchers for every 10 vouchers.
Vouchers
to dine from May 8 to June 3 bought
from March 1 to April 15 will
receive two (2) complimentary vouchers
for every 10 vouchers.
While
vouchers to dine from May 8 to June 3
bought from April 16 to May 8 will
receive one (1) complimentary voucher
for every 10 vouchers.
Standard
Chartered Bank card holders will enjoy 15% per cent discount while Club Marriot
Members will enjoy 20% discount.
Diners
who wish to host their own buka puasa
gathering may opt for a banquet package for Ramadan and Raya, valid from May 8
to June 3, offered in two menu selections.
These
Mai Makan-Makan banquet packages are for a minimum of 30 people, held in the
ballroom or a private function room are offered in Menu A at RM98 nett per
person or Menu B at RM128 nett per person.
Renaissance
Johor Baru Hotel is located at 2 Jalan Permas 11, Bandar Baru Permas Jaya,
81750 Masai, Johor. Café BLD is on the lobby level.
For
enquiries and reservations, Tel: +607 – 381 3312 or +607 – 381 3317 or send
email to: rosliza.lazim@renaissncehotels.com or
evelyn.soh@renaissancehotels.com
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