Selera Iftar at Le Grandeur Palm Resort

I’m unusually late and arrive in a flurry at The Ishwara Asian Brasserie & Terrace to see that many guests are already helping themselves from the wide range of items in the preview of the Ramadan buffet.

Guests choosing from the wide selection in the
Dessert Section in The Ishwara Asian Brasserie & Terrace

Dubbed Selera Iftar, the buffet at Le Grandeur Palm Resort promises to present diners with fond and familiar tastes in the tradition of breaking fasts during the holy month.

A row of giant kwali (wok) or traditional pots called kawah are on heating stoves to keep the gravies warm and a delicious aroma assail my nostrils as I draw closer.

I refrain from pausing too long to take in the sight and smells as I spot my friends at Le Grandeur, approach and they greet me warmly.

Among them is Senior Executive Chef Ravindran Retnam, better known as Chef Ravi, and he introduces me to Chef Aizam and Chef Ikmal who head up his culinary team in the preparation of the season’s Ramadan menus.

That's Yours Truly with Chef Ravi [Seated] and
Chef Aizam and Chef Ikmal at Le Grandeur Palm Resort

Chef Ravi tells me that no expense has been spared to prepare an exciting traditional Malay Gulai Kawah menu that feature over 150 types of dishes, served in daily rotating menus for the month.

The resort’s CEO and hotel general manager, Jef Kong, has some guests with him but he waves at me politely and then later joins me at my table for a chat.

“Le Grandeur Palm Resort’s breaking-of-fast buffet has become a signature among the surrounding communities and companies, and our traditional and varied types of Malay curries and briyani rice served with kawah or traditional pots, have come to be an expected item every year,” said Jef.

I excuse myself from the table to wander about the terrace and follow my nose to where a chef is carving the roasted whole lamb while other chefs are fanning up the flames to grill skewers of beef and chicken satay.

What's left of the roasted whole lamb [Left] and
freshly grilled skewers of satay on the grill [Rear Right]

At another live cooking station that serves Soup Power, a young lady chef is bending over a stove, stirring a dark brew.

When I ask, she tells me it’s Soup Tulang Berempah, popularly known as Sup Gearbox, a beefy broth brewed with traditional spices and served with meaty bones (specifically knuckles!) for diners to savour with nasi empit (rice cubes) or bread.

There is also irresistible Sup Gearbox Berempah Tomato, a variation of the comforting beef soup tinged with a tangy tomato flavour.

She's serving my portion of Soup Tulang!

I observe other diners and learn that one of the pleasures of enjoying Soup Tulang (bone) is the joy in retrieving the marrow from within the bone.

Best of all, the resort is providing diners with paper straws to draw out the bone marrow!

At the Noodle Station, Mee Rebus is served piping hot topped with gearbox bone, while traditional Bubur Lambuk, rich with all the ingredients, will be stomach-warming after a day of fasting.

Keeping close to the Ramadan tradition, there is also a choice of ulam-ulam or kampong greens to enjoy with appetizing spicy sauces and sambal, and a range of jeruk (pickles) in the Salad section.

As always, there is a choice of main course dishes prepared with a variety of meats, seafood, poultry and vegetables, in various methods like stir-fried, in curry, in black-sauce, with chilli, sautéed, deep-fried or barbecued.

Soup Tulang Berempah, a familiar taste that I'm fond of...

In the hot buffet, I discover a range of Malay ‘lemak’ dishes prepared with rich coconut cream to savour with steamed white rice.

Le Grandeur Palm Resort is also popular for its Japanese cuisine from the Sobasei Restaurant, so diners can look forward to a Japanese section where a range of sushi and Teppanyaki items will be served.

Pastry Chef Khatijah, better known as Chef Kat, has exciting ideas to present a selection of Malay kueh and broths, jellies, cakes, cookies and puddings, attractively displayed in the indoor the dessert section.

Another popular choice: Soup Gearbox Berempah Tomato

I’m tempted to look closer at the sweets and am delighted to discover traditional Malay broths like Pengat Jagung (corn) and Kurma (dates), Bubur Cha-Cha and Mung Beans porridge in coconut milk.

Besides assorted cut tropical fruits, there is a variety of imported dried dates to savour.

The sweetness continues with a range of French pastries, sliced cakes, muffins and even English trifle.

Among the refreshing thirst-quenchers at the Drinks section are Malaysian favourites like ABC or shaved ice flavoured in syrup with ingredients like cincau (grass jelly), attap seeds and corn, cold cendol, Air Bandung, Air Katira, Assam Boi and hot beverages like traditional pulled-tea or coffee, Teh Tarik and Nescafe Tarik.

Mee Rebus topped with Gearbox (knuckle!)

I know Air Bandung is a popular drink created with syrup and evaporated milk, and which is usually served chilled.

At a buffet such as this, diners are free to add their own choice of ingredients into the mix for their drinks…

And when one of the girls topped her Air Bandung with cincau, I’m told that this popular blend is described as Bandung-Cincau, better known by its short-form, Ban-Cau.

So I learnt a new word today.

The Selera Iftar buffet will be served from May 5 to June 3 at RM90 nett per adult and RM65 nett per child aged five to 12 years, where RM2 from each booking will be channeled to charity.

Enjoy a special group rate where every booking for 10 persons, one will dine for Free.

The Ishwara Asian Brasserie & Terrace is at the lobby level of Le Grandeur Palm Resort, located at Jalan Persiaran Golf, off Jalan Jumbo, 81250 Senai, Johor.

For reservations, Tel: +607 – 599 6000 or email: FnBsec@palmresort.com.

For more details on the Selera Iftar buffet menus and resort promotions, visit website: www.palmresort.com