Despite Malaysia’s vibrant street food scene and diverse culinary offerings, many Malaysians still enjoy dining at hotels, drawn in by the impeccable hospitality and elegant ambience. However, authenticity can sometimes get lost when the hotels cater primarily to tourists, and Marriott Bonvoy aims to tackle that issue with The Malaysian Kitchen, a year-long heartfelt initiative to bring traditional local flavours back under the spotlight.
Launched during the holy month of Ramadan at The St. Regis Kuala Lumpur, The Malaysian Kitchen offers authentic local dishes with consistent quality, crafted by some of the best chefs across Marriott Bonvoy’s portfolio in Malaysia including Executive Chef Norazizi Taslim from The St. Regis Kuala Lumpur, Executive Chef Lee Keen Suaan from Penang Marriott Hotel, Junior Sous Chef Fuad Yusof from Perhentian Marriott Resort & Spa, and Junior Sous Chef Syafiq Ruzi from The Ritz-Carlton, Langkawi.
Guests can also experience The Malaysian Kitchen at a stellar lineup of participating hotels, including W Kuala Lumpur, Renaissance Kuala Lumpur, Le Méridien Kuala Lumpur, Aloft Kuala Lumpur, and The Westin Kuala Lumpur, each offering a unique twist on Malaysia’s beloved dishes.
At these hotels, guests can expect iconic street food like nasi lemak reimagined with superior ingredients including giant freshwater prawns served with slow-cooked sambal, crispy anchovies, and fragrant coconut milk rice. Not to be missed is the ayam percik, which is also a Ramadan bazaar highlight. The chicken is glazed with coconut-spiced marinade and slow-grilled over charcoal for a smoky aroma and caramelised taste.
No buffet can go without a spread that includes char koay teow, the heart and soul of Penang’s street food culture. Made using premium duck eggs and Chinese chicken sausages, this dish is elevated with the breath of the wok, delivering pure indulgence.
Furthermore, other local favourites like beef satay, nasi ayam, Sarawak laksa, mee kari, assam laksa, chicken biryani, and nasi kerabu served with Kelantan-sourced fermented anchovy sauce, handmade solok lada (stuffed chilli), and charcoal-grilled daging percik are the highlights of The Malaysian Kitchen.
Stay a little longer after savouring these main dishes, as there’s a delightful spread of local desserts waiting to satisfy your sweet tooth including apam balik, tepung pelita, and kuih koci.
This Ramadan, indulge in a culinary adventure like no other at participating Marriott Bonvoy Hotels & Resorts across Malaysia, where every dish tells a story of heritage and flavour.
Explore more Ramadan buffet stories here.