THE sight of a glistening 50kg Wagyu leg with Level 5 marbling on a buffet counter, can stop a person in his tracks. This prime cut of beef, known for its exceptional marbling and tenderness, is just one of the many festive offerings for this Christmas season at Makan Kitchen, at Doubletree by Hilton Kuala Lumpur. The culinary colossus before us with its promise of rich, juicy, and utterly decadent flavours, was certainly impressive in terms of sight and taste.
Tender, loving care went into its preparation – 24 hours of marination and brining, and six hours of slow roasting to achieve its exquisite texture and flavour, according to executive chef Gerald Chong. Tiger prawns, snow crab, fresh water prawns, mussels and clams at the seafood counter. Expectedly, the line to reach the Wagyu was long because the sous chef took some time to slice slivers of the tender meat.
Each slice was a melt-in-the-mouth moment delivering a pleasant sensory experience. The month-long buffet is where timeless classics meet modern culinary creations infused with local flavours. Besides the Wagyu diners can also expect air-flown seafood such as tiger prawns and jumbo prawns from Sabah, where Chong hails from.
“We will have air-dried beef, beef pastrami, charcuterie and sustainable Norwegian salmon as well as a lavish cheese tray at the buffet. “Our grill station will include satay. There is Mediterranean cuisine and a lavish European dessert counter,” said Chong.
Other noteworthy dishes are .