This Ramadan, Alila Bangsar invites guests to celebrate flavours across generations with its specially curated buffet, “Warisan Zaman-Berzaman”. The buffet features an expansive spread of heritage stalls from ulaman kampung and sambal warisan to signature claypots, kawah classics, street snacks, laksa, satay, traditional mains and nostalgic desserts.
Chef Syahir – Executive Sous Chef of Alila Bangsar, would like to take this opportunity to showcase the traditional cooking method, known as Salai – the process of smoking and slow grilling meat for 8 hours, that he has mastered from his late grandmother, using Kayu Rambutan and Tempurung Kelapa to enhance the natural taste of the meat.
The Kayu Rambutan and Tempurung Kelapa in Salai act as a specialized fuel source that adds a distinct, aromatic, and slightly sweet flavor to smoked beef and duck. They produce a “sweet” and fragrant aroma, which is preferred over more intense woods. Also, Tempurung Kelapa is known to burn slowly and steadily so it’s perfect to be used for long, slow-smoking process without burning the meat. Salai is more than a technique, it is a heritage practice that gently infuses meats with depths, aroma and natural smokiness through slow, patient cooking.
The main dishes that were cooked and prepared using Salai method are Daging Salai Masak Lemak with Pucuk Paku and Itik Salai Masak Lemak with Belimbing Buluh. By using the Salai method, it really adds a unique, traditional and rustic flavour profile to the smoked meat.
Other than that, there’s Claypot Asam Pedas which is cooked to order with choice of fish or beef. For fish option, there is Ikan Tenggiri, Ikan Siakap and Daging Tetel; Beef Tendon and Ekor Lembu for beef option. Finally, Chef Syahir’s award-winning dish Salmon Fish Head Curry, which is an iconic Malaysian dish, featuring large salmon fish head stewed in a rich, spicy, and tangy coconut curry.
As part of Hyatt’s Luxury Portfolio, Alila Bangsar is known for its refined hospitality and thoughtful dining experiences with a commitment to sustainability. To ensure we focus on quality over quantity, Chef Syahir had sourced for the best quality ingredients back in his hometown at Negeri Sembilan, ensuring the buffet spread is authentic and brings back nostalgic flavours of Malay cuisine.
Warisan Zaman-Berzaman
Early Bird Offer:
MYR 138 nett per person
(Dining from 23 – 28 February 2026)
Normal Price:
MYR 168 (Adult) | MYR 138 (Senior) | MYR 84 (Kids)
(Dining from 29 February – 18 March 2026)
For reservations, contact +6011 2600 8188 or email at KULALF&BService@alilahotels.com
“For many, this time of the year is a time to return home and reconnect with family through good food,” said Chef Syahir. “I understand not everyone has the chance to return this season. Through Warisan Zaman-Berzaman, I hope to bring the taste of home here, flavours that remind us of where we come from.”
