Food lovers in the Klang Valley can soak in the flavours of Penang at Seri Pacific Hotel Kuala Lumpur's Zende Restaurant's "Proudly Penang" promotion.
Launched recently by Tourism and Culture Ministry deputy secretary-general Datuk Rashidi Hasbullah, the promotion continues until May 29.
Among the items that guests can expect on the buffet lineup are Telur Ikan Goreng, Bergedil Daging and Ubi Pak Sudi, Kambing Kashmir, Ketam Masak Jintan, Sambal Udang Berseri, Mamak Sotong Berendam Masak Cili Pedas, Kari Kepala Ikan Merah with Bendi, Sotong Kangkong, Ekor Lembu Masak Merah, Ikan Pari Asam Pedas, Kofta Kambing, Penang curry mee, Ayam Masak Kapitan, Kambing Massala Parsi, Penang Hokkien prawn mee, mee rebus mamak and pasembor Pulau Pinang.
The promotion runs a rotational menu, which also sees various soups including Onion Soup with Cheese Crouton, Sup Kambing Kampung Jawa, Cream Asparagus and Hot and Sour Soup with Crab Meat served while the appetisers section is full of vibrant colours.
Patrons can enjoy their Fried Egg Salad, Beansprouts Salad, Acar Timun and Nenas, Cockerel Salad, among others available to whet one's appetite.
Diners can also warm their tummies with fresh-from-the-wok char kuey teow at the buffet, with cockles and prawns thrown in.
A sous chef from a hotel in Penang, Azhar Bah, who is assisting with the promotion, said six types of sauce was used to create this dish.
Their version is not as oily as the ones found in many hawker stalls while the cockles are also not overcooked.
He added that patrons should try the Penang laksa, which is served in a shallow plate and contains staples such as mint, chillies, onions and bits of pineapple.
For dessert, diners can indulge in pengat pisang mas, kuih sago, various types of bubur, an assortment of fruits, putu kacang, Nyonya kuih and more.
Other hot dishes such as nasi tomato, Hainanese Lamb Stew, nasi briyani and Braised Lamb Shank with Vegetables will also be available.
The promotion is supported by the Tourism and Culture Ministry; Tourism Malaysia Penang; the National Department for Culture and Arts, Penang; Malaysia Handicraft Development Corporation, Penang; and Penang Chefs Association.
To ensure the authenticity of the promotion, the Penang Chefs Association of Malaysia has appointed two chefs from Penang - Johari Ishak and Mohamad Radhi Rosli - to assist in the food preparation.
The duo will work closely with the hotel's kitchen team, focusing on serving authentic Penang favourites to guests. The promotion is served during lunch and dinner from Monday to Friday.
It is priced at RM79 nett per person while children between seven and 12 years old can eat at RM40 nett per person.
During the promotion period, handicrafts and native products are on display and for sale.
Those patronising the restaurant during dinner will also enjoy cultural performances performed by the National Department for Culture and Arts, Penang.