The
elevator doors open on Level 9 of Holiday Villa Johor Baru City Centre and I
step out to join guests who are being welcomed into the Fern Pine Café.
 |
| A range of traditional local Appetizers at the central island in Fern Pine Cafe, Holiday Villa JB City Centre |
At
the café entrance, the festive décor is reminiscent of a kampung scene with a
vintage bicycle parked next to a buffet of dried dates and preserved fruits.
The
backdrop to this welcoming display is a replica of a traditional kampung house which
is partially surrounded by picket fences with a few goats grazing in its
garden, under a tall palm tree.
Standing
close to the bicycle to look at the details in this traditional house, I
discover that the baskets at the front and rear of this parked bicycle, are
filled with traditional sweets and snacks – the kind that we used to buy from
our school tuck-shops!
 |
| Executive Sous Chef Abdul Halil Salim, proudly presenting a range of Ramadan must-have dishes |
I
remind myself to stay focused on the preview of Sajian Tradisi Ramadan buffet
spread so I make a mental note to help myself to rolls of Haw flakes and golden
tubes of Lemon tablets, later on.
It’s
still light outside so I can see through the glass walls to the outdoor terrace
where stalls are set up and chefs are busy preparing food at their live-cooking
stations.
Food
& Beverage Manager, Warren C Kamalaswaran, must have been anticipating my
arrival because he pops up next to me, ready to take me a tour of the buffet spread.
 |
| This Gulai Kawah Lamb Stew is made with evaporated milk! |
Warren
introduces me to Executive Sous Chef Abdul Halil Salim who promptly leads me to
the outdoor terrace to point out the range of food, served from live cooking
stations.
These
include whole roasted lamb, freshly-grilled skewers of satay, Asam Laksa, Char
Kway Teow or stir-fried flat rice noodles, deep-fried snacks like fried banana
fritters, prawn fritters, slices of banana and sweet potato, and irresistible deep-fried
durian.
Back
in the café Chef Halil insists that I must sample their Ramadan staples,
especially the Gulai Kawah Lamb Stew, which is specially prepared with
evaporated milk instead of coconut milk.
Traditionally
stewed in a giant pot or kawah, this
lamb stew is both tasty and tender, best savoured with a bit of rice and vegetable
pickles.
The
festive mood is further enhanced with a taste of ketupat (rice cakes) and
lemang (glutinous rice rolls) topped with a choice of chicken or beef serunding
(meat floss).
 |
| A young diner who appreciates the taste of whole roasted lamb |
I
watch as other guests are helping themselves to the food presented in the hot
buffet.
I
spot mouthwatering dishes like Gulai Ayam Masak Lemak (chicken), Daging Dendeng
Indonesia (beef), Asam Pedas Ikan Nenas (fish), Dalcha Kambing (lamb), Chili
Crabs and Kacang Panjang Tumis Kupang (mussels).
Another
highlight at this buffet must be the comforting brew of traditional Soup Gearbox where
diners can help themselves to various ingredients like lamb knuckle, cuts of meat
and other parts, before topping it with warm soup.
I
observe that one of the pleasures of tasting this soup must be the fun of
retrieving the marrow from within the knuckle bone…
 |
| Self-serve station for traditional Soup Gearbox |
In
a warming tray, I see Ayam Berempah – deep-fried chicken marinated with spices –
and next to the pot of Chinese soup, I discover Bubur Lambuk, a traditional
rice porridge served during Ramadan.
Meanwhile
the counters on the central island are creatively displayed with sections for choices
of local and western Appetizers like ulam-ulam and kerabu mixed salads, and a
variety of cut fresh fruits.
I
like how the liberal use of ceramic pots and stone mortars in the display
presents a charming and rustic setting, reminiscent of traditional breaking-of-fast
meals with the family at home.
 |
| A charming and rustic display of traditional salads |
I
guess this ambience is a subtle reminder to diners that these dishes are
prepared in authentic home recipes, along with that special ingredient which
Chef Halim insists is, love!
Throughout
the meal, serving staff are moving about holding pots of hot coffee and tea,
ready to top up diners’ cups with these beverages.
There
are also self-service counters for refreshing cool drinks and a counter
equipped with an ice-shaver and a variety of ingredients for diners to create their
own Ayer Batu Campur or ABC, shaved ice dessert.
Besides
ice-cream (stored in a chiller!) there is a range of cakes, cookies, jellies
and puddings like Sago Gula Melaka (palm sugar) and Chocolate Mousse to choose
from.
 |
| A range of local Malay kuih in the Dessert section |
I
also see a choice of local Malay kuih and curry puffs, but I pause when my eyes
lock onto a tray filled with a dark layer of what looks like glutinous rice.
My
guess is confirmed when I read its label: Wajik!
This
traditional dessert delicacy made with steamed glutinous rice, palm sugar and coconut
milk is a rare find and the first that I’ve come across in the Ramadan buffet
previews this year.
As
I help myself to a portion of Wajik, I’m glad that this Ramadan buffet is
living up to its theme, Sajian Tradisi.
 |
| Elegant serving of Sago Gula Melaka |
Later
on my way out of the café, I also remember to stop at the parked bicycle to pick
up two each of Haw flakes and Lemon tablets, for an additional touch of fun and
nostalgia.
The
Sajian Tradisi Ramadan buffet at Fern Pine Café will be served from May 6 to June 4 every evening from 6.30pm to 10.00pm.
Rate at
RM128 nett per adult and RM68 nett per child aged four to 11 years.
Enjoy
Early Bird rate at RM108 nett per adult
for vouchers bought before May 5.
For
enquires and reservations, Tel: 607 – 290 3367 and +6016 – 679 4278 or email:
hvjbcc@holidayvillajb.com.my.
Note:
There is a designated room prepared for Maghrib prayers.
Fern
Pine Café is on Level 9 of Holiday Villa Johor Baru City Centre, No. 260, Jalan
Dato’ Sulaiman, Taman Abad/Century, 80250 Johor Baru, Johor.
Website:
www.holidayvillajb.com.my
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