Lamb takes centre stage at Makan Kitchen this season, but The Art of Lamb is far from an ordinary roast dinner.
Held at DoubleTree by Hilton Kuala Lumpur, the weekend dining experience takes diners on a journey through the many possibilities of Australian lamb, showcasing different cuts through Malaysian, Middle Eastern, Indian and Chinese-inspired preparations.
Running every Friday and Saturday from 2 October to 28 November 2026, the buffet offers an impressive demonstration of how the same ingredient can take on remarkably different personalities depending on the cut and cooking technique.
From slow braising and roasting to grilling, currying and smoking, the experience embraces a whole-lamb philosophy — making use of both familiar and lesser-known cuts while demonstrating that practically every part of the animal can be turned into something delicious.
Among the highlights is the Slow-Roasted Australian Lamb Leg with Gremolata and Fig, a particularly inviting preparation for those who enjoy their lamb tender and flavourful. The slow roasting gives the meat a pleasing tenderness, while the gremolata brings a fresh, herbaceous lift. The fig adds a gentle sweetness that complements the savoury richness of the lamb without overpowering it.
For something closer to home, the Malaysian Sup Kambing Berempah delivers the comforting flavours expected from a good bowl of spiced lamb soup. The broth is aromatic and warming, while the lamb contributes a rich depth to the soup. It is the sort of dish that feels familiar and comforting, yet still fits naturally into the broader whole-lamb theme.
The Australian Lamb Neck Assam Pedas takes a more assertive route. Lamb neck is particularly well suited to slow cooking, and here the meat becomes tender and succulent, absorbing the tangy and spicy character of the assam pedas gravy. The sour-spicy combination cuts beautifully through the richness of the lamb, making this one of the more exciting Malaysian interpretations on the spread.
The Malay Curry Lamb Hind Shank is another standout for lovers of slow-cooked meat. The hind shank develops a wonderfully soft texture after cooking, with the curry providing layers of fragrant spices. The meat practically falls apart as you eat it, while the rich curry makes it particularly satisfying with rice.
The Signature Lamb Shoulder Briyani brings together two naturally compatible elements — fragrant basmati rice and richly flavoured lamb. The shoulder meat is tender and carries the aromatic spices of the briyani well, while the rice remains fragrant and savoury. It is a substantial dish, but one that is easy to return to for another helping.
For those looking to explore a less familiar cut, the Lamb Trunk Rogan Josh offers a fascinating Indian-style interpretation. The slow-cooked lamb has a deep, developed flavour, while the rogan josh gravy provides warmth and spice without masking the character of the meat. It is hearty, aromatic and particularly enjoyable for diners who appreciate robust Indian flavours.
The Cantonese Slow-Braised Lamb Ribs take the lamb in yet another direction. Slow braising gives the ribs a soft, yielding texture, allowing the meat to take on the savoury richness of the Cantonese-style sauce. The result is comforting and deeply flavoured, with the slow-cooking technique doing much of the work.
The Cantonese Lamb Foreshank Pot with Bean Curd and Radish offers another comforting Cantonese interpretation of the ingredient. The foreshank is slow-cooked until tender, while the bean curd and radish absorb the savoury flavours of the broth. The radish brings a subtle sweetness and freshness to the dish, balancing the richness of the lamb, while the bean curd provides a soft, delicate contrast in texture. It is a homestyle-style preparation that is both hearty and satisfying.
For something a little more playful, the Lamb Mergue Cucumberland brings together lamb with a fresher, lighter presentation. The lamb has a pleasantly savoury character, while the cucumber provides a crisp and refreshing contrast. The combination works particularly well as a break between some of the richer curries and slow-braised dishes, giving the palate a welcome lift.
A more contemporary dish comes in the form of the Australian Lamb Striploin with pomelo, torch ginger, mint and tamarind palm sugar dressing. This was a refreshing change of pace from the heavier braised and curried preparations. The tender striploin provides a clean lamb flavour, while the pomelo and mint add freshness. The tamarind palm sugar dressing brings a pleasant sweet-and-tangy balance, while torch ginger contributes a distinctly Southeast Asian character.
Together, the dishes demonstrate one of the most interesting aspects of The Art of Lamb: there is no single way to enjoy lamb.
A familiar leg roast can be transformed with herbs and fruit, lamb neck can become an assam pedas, shank can take on a Malay curry, shoulder can become briyani, and ribs can be given a Cantonese treatment. Each preparation highlights a different characteristic of the meat.
The experience also includes “Know Your Cuts”, an interactive element designed to help diners understand the different parts of the lamb and why particular cuts work better with specific cooking methods. It is a thoughtful addition that gives the buffet an educational element beyond simply eating.
The hotel’s “All Cuts, Zero Waste” philosophy is particularly relevant here. Rather than focusing exclusively on premium cuts, the experience gives lesser-known portions and offal their place on the table, demonstrating how proper cooking techniques can bring out the best in different parts of the lamb.
Families are also catered for, with a dedicated Kids’ Corner featuring an arcade, racing simulator and Nintendo Switch, allowing younger diners to have their own entertainment while adults explore the buffet.
For diners who enjoy variety, The Art of Lamb offers an opportunity to move beyond the conventional roast and discover just how versatile lamb can be. The different preparations also make the experience suitable for groups with varying preferences — from those who prefer Malaysian and Indian spices to diners looking for something lighter and more contemporary.
The buffet is available every Friday and Saturday from 6.30pm to 10pm, from 2 October to 28 November 2026, at RM168 nett per adult and RM84 nett per child. A Buy 4, Free 1 promotion is also available, while Hilton Honors discounts apply.
Set on Level 11 of DoubleTree by Hilton Kuala Lumpur, Makan Kitchen provides an appropriate setting for what is essentially a celebration of culinary diversity.
Ultimately, The Art of Lamb succeeds by showing that lamb is not merely a dish — it is an ingredient with many stories to tell. From the comforting familiarity of sup kambing and curry to the richness of briyani and the freshness of the striploin with pomelo and mint, each preparation offers a different perspective.
For lamb lovers, it is a chance to indulge. For the curious diner, it is an opportunity to discover cuts and flavours they may not normally order.
And perhaps that is the most enjoyable part of the experience: coming for a buffet, but leaving with a better appreciation of just how much can be done with one whole lamb.
The Art of Lamb
Makan Kitchen, Level 11
DoubleTree by Hilton Kuala Lumpur
The Intermark, 348 Jalan Tun Razak, Kampung Datuk Keramat, 50400 Kuala Lumpur
Dates: 2 October – 28 November 2026
Every Friday & Saturday: 6.30pm – 10pm
Price: RM168 nett per adult | RM84 nett per child
Promotion: Buy 4, Free 1
Hilton Honors discounts apply
For reservations, call +603 2172 7272 / +6012 290 4551 or email KULDT_FB@Hilton.com.
