It's Ramadhan Ria at Thistle JB

Fresh from receiving the prestigious Best Business Class Hotel award from the Asia Pacific Tourism & Travel Federation annual awards in April 2019, Thistle Johor Baru is gearing up to host Ramadhan Ria, a nostalgic breaking-of-fast buffet for the coming season.

A choice of fresh fruits are displayed among carved fruits

I arrive at the preview of the buka puasa treat and I’m impressed by the sight of the sumptuous spread presented in stalls and counters that cover the entire foyer outside the ballroom as well as a wide section within.

I soon learn that some 250 guests are expected that evening …

Already in the festive mood, chefs and culinary team members are dressed in charming traditional costumes – Baju Melayu for the guys and Baju Kurung or kebaya for the ladies.

But I’m amused to see the staff (he’s wearing a nametag!) twirling pastry at the Roti stall, dressed in a plaid-patterned sarong matched with a (Pagoda brand?) white cotton top and his head wrapped in a traditional plaid bandana!

Pulling milk tea the traditional way to make Teh Tarik

Hotel general manager, Ivan Chin, also dramatically decked out in Baju Melayu complete with songkok, is mingling with guests and I must confess that at first sight, I failed to recognise him in this smart outfit…

The lustrous colours of the Malay costumes are reminiscent of the bright colours in the range of fresh tropical fruits arranged among the carved fruits on display as well as the selections of tempting cakes, jellies, puddings and pastries in the dessert section.

An entire counter is dedicated to refreshing chilled drinks while a separate stall serves Teh Tarik, freshly pulled hot tea the traditional way, by pouring milk tea from one receptacle into another to create a delicious frothy head.

Freshly prepared Shell-Out selections

Besides the action stalls where food is prepared ‘live’, there are also self-serve options like the Noodles stall where diners can choose from a range of ingredients to top their choice of noodles to savour with clear soup, curry laksa, assam laksa or Laksa Johor.

Nearby a chef is stir-frying seafood in a kwali/wok and I pause to watch as he dishes up a portion of seafood presented in the popular Shell-Out concept for diners to dig in with their fingers to slurp up all the juicy seafood goodness.

In the outdoor area, there is a Grilled section where a whole lamb is roasting on a spit while chefs are fanning up the flames to grill skewers of satay in choices of beef and chicken meat.

Thistle JB prides itself with their signature lamb dishes so diners cannot miss the lamb choices in the roasted lamb, kacang pool and traditional kambing celup sebulan.

Also in the outdoor area, a stall serves a wide range of fried favourites like curry-puffs, samosas, banana, sweet potato and popia or spring rolls but I cannot help but notice how diners are zeroing-in on the very popular deep-fried durian fritters!

Small portions of fragrant rice [L to R] Nasi Tomato,
Nasi Padang, Nasi Briyani and Nasi Bunga Matahari

Another counter is arranged with a row of four giant cooking pots and when I read the labels, I’m intrigued and must also take a peek to get a whiff of the appetizing aromas.

A helpful staff lends me a hand to lift the (giant!) lids and I’m delighted to discover the glistening grains of rice prepared in Nasi Tomato, Nasi Padang, Nasi Briyani and a special recipe rice cooked with sunflower seeds, Nasi Bunga Matahari.

Nearby, another staff is extolling the wonders of 18 types of Rendang prepared in traditional recipes collected from around the nation, served warm from claypots while diners – absolutely spoiled for choice – take their time to help themselves.

Diners can choose from 18 types of Rendang here

To add to the festive feeling, they also serve traditional rice specialties like ketupat and lemang with serunding (meat floss) and kuah kacang (spicy peanut sauce).

But the pride of the buffet must be the row of giant pots of kawah filled with a range of simmering traditional gulai, curries and assam pedas to enjoy with rice and breads.

In the outdoor live-cooking stations, I also discover Teochew-style stir-fried kway teow or flat rice noodles that come complete with cockles, bean sprouts and dark sauce.

Help yourself to the kawah dishes lined up here!

I tell the chef to please reduce the portion (sikit sahaja) because I want to save some space to taste other food… and it’s such a massive spread…

When I sit down to savour these noodles, I’m happy that this char-kway-teow scores highly with its taste and smokey fragrance, a mandatory characteristic known to connoisseurs as wok-hei. Mmm…

Ah… Choices! Choices!

One wall on the entire length of the ballroom is lined with counters that serve a wide a range of salads, both local and international, matched with a selection of sambal sauces and dressings, and also mixed salads like Kerabu along with mouth-watering fruit pickles, crisps and selections of traditional fried salted fish.

Teochew-style stir-fried kway teow or flat rice noodles

With such a variety of juicy kurma or dates to choose from, fresh fruits and Malay kueh, Raya cookies, assorted French pastries as well as refreshing shaved ice concoctions like cendol and ice-kacang, I’m sure appetites will be fully awakened.

Just as I thought that was all in the buffet, I discover an entire island devoted to serving 18 varieties of traditional porridge, all kept warm in claypots.

After a quick survey of its contents, I realise that only one claypot serves a savoury porridge – traditional Bubur Lambuk – while the others are familiar dessert flavours that promises to stir up feelings of nostalgia, like Bubur Kacang and Bubur Puteri Mandi.

A range of appetizers, salads and sauces

I guess someone with a vivid imagination must have given its name to this interesting dessert called Puteri Mandi because the phrase literally translates into Princess Bathing!

Unwilling to neglect the sole savoury porridge here, I help myself to a portion of Bubur Lambuk and am delighted to discover that – for the first time – I’m tasting this traditional rice porridge, not made with chicken or beef, but filled with whole prawns!

Ramadhan Ria will be served at Thistle Johor Baru from May 6 to June 4, 6.30pm daily.

For the first time, I tasted Bubur Lambuk with prawns!

Rate at RM138 nett/adult, RM69 nett/child aged six to 12, while child below age five is Free-of-charge.

Enjoy Early Bird rate at RM118 nett/adult, RM59 nett/child aged six to 12, for Vouchers are bought between now and May 5 or while stocks lasts.

Thistle Johor Baru is at Jalan Sungai Chat, 80100 Johor Baru.

For enquiries and reservations, please Tel: 607 – 222 9234 or email: fnbcoordinator.jb@thistle.com.my or salesthistle.johorbahru@thistle.com.my

For more details of the buffet menus and promotions, visit website: thistle.com.my/johorbahru/ and Facebook.com/Thistle.Johor Bahru.