Halia Ramadhan buffet

Executive Chef Zainuddin Abu Hassan maintains the live action stalls, including popular dishes such as Sabah clams cooked in spicy ginger, bird’s eye chilli with tomato and chilli sauce, kashmiri mutton and braised applejack lamb shank in brown sauce. Cap off your meal with desserts like ice kacang, cendol, bubur pulut hitam, sago gula Melaka and the chef’s speciality, deep fried durian profiteroles. The restaurant also has take out counters which will be opened from 3.30pm to 6pm.