KUCHING: Mee Sapi is part of the signature dish at the ‘Sungkei Sitok Jak’ Ramadan buffet hosted by the Sheraton Hotel.
Executive chef Yap Kim said he incorporated Wagyu beef into the Mee Sapi dish, elevating its uniqueness and quality.
He also said apart from Mee Sapi and Kambing Golek, Sarawak Laksa are also signature dishes for the Ramadan buffet.
“Besides that, our Ramadan buffet offers eight varieties of combined local, Indonesian, Thai, Chinese, and other flavoured sambals. There are six types of dates, fresh mangoes, desserts, and much more,” he told reporters after attending the fast-breaking ceremony at the hotel here yesterday (Mar 19).
He added that their chicken and beef satay along with the peanut sauce are their own recipes, with the beef satay also featuring tenderloin.
“Our main menu will also vary daily, and all of these dishes are prepared by approximately 15 chefs here,” he said.
Meanwhile, director of sales Alex Kho announced that they are presenting a village-style concept by providing a setting and decorations resembling huts, offering spaces for guests to take pictures or capture memories.
He said the Ramadan buffet at the Grand Ballroom started on March 18 and will continue until April 8, from 6-10:30 pm.
“We are offering a promotional price of RM189 for adults, RM98 for children and senior citizens aged 50 and above,” he said.
For further information, those interested in experiencing the Sungkei Sitok Jak Ramadan buffet by Sheraton Kuching Hotel can contact 082-221 188 or WhatsApp 011 2680 3694/012 250 4821 or visit Sheraton Kuching’s Facebook page.
Also present were chief executive officer Michael Ho, deputy director of Sarawak Information Department (JaPen) Aziz Abdul Rahman, and BERNAMA Sarawak Bureau chief Hamdan Ismail.
