Grand Millennium Kuala Lumpur has raised the buffet game with its TMC Buffet Plus, now running Thursday to Saturday until the end of June 2025 at The Mill Café. More than just a spread of food, it’s a carefully choreographed dining experience—part global tasting tour, part live culinary theatre.
Hot Dishes with Heart and Soul
The Seabass A La Plancha was a personal favourite—tender flesh with a crispy skin, beautifully paired with a Vierge sauce that added just enough acidity and herbaceous depth. The Loaded Potatoes were exactly what you crave—crispy skins with melty cheese and smoky bits, topped with sour cream. Comfort food at its best.
We were surprised by how much I enjoyed the Roasted Pumpkin with Maple Syrup—sweet, soft, with an almost buttery richness that made it feel like a dessert.
The Truffle Cream Pasta, made to order, was absolutely decadent—silky, fragrant, and perfectly coated every strand of pasta. We added mushrooms and parmesan, and the truffle aroma hit all the right notes.
Local Flavours Shine Bright
The Ayam Percik Kelantan had a rich, smoky marinade and the meat was incredibly tender—it reminded me of traditional home-cooked ayam bakar, but elevated. The Nasi Tomato was fluffy and aromatic, with sweet undertones from the tomatoes and spices. Paired together, it was a satisfying taste of Malaysia.
From the Chinese station, the Teochew Braised Duck was a revelation—deep, savoury notes from the soy-based braise, and the meat was fall-off-the-bone soft. The Indian section was no slouch either: the Tandoori Chicken Tikka had that charred exterior and juicy center, while the Lamb Rogan Josh was rich, spiced, and luxurious. We especially loved pairing it with the Jeera Pulao, which had perfectly separated grains infused with cumin.
And the Lok-Lok? So nostalgic! We went for the quail eggs and chicken sausages with satay sauce—messy, saucy, and absolutely worth it.
The Lab Experience: Where Food Gets Fancy
The Live Nitro Station served a Truffle Mushroom Foam with Croissant that was out of this world. The foam was so airy yet packed with umami—it almost tasted like sipping on an intensely flavourful mushroom broth. Paired with the buttery croissant, it was a match made in fine dining heaven.
Next came the Cryo-Poached Ice Cream, frozen before your eyes using liquid nitrogen. We chose vanilla with berries, and the texture was so smooth with a fun crunch from the freezing process. It’s a visual and textural delight.
The Sous-Vide Ribeye was juicy, tender, and served medium rare with a punchy chimichurri. Every bite melted in the mouth—this was premium steakhouse quality, and it was hard to believe I was having it at a buffet.
Cooked-to-Order: A Premium Experience
This is where the TMC Buffet Plus truly flexes its muscles. Order your dishes hot and fresh, and they’ll be delivered straight to your table with restaurant-level plating.
The Grilled Lamb Cutlet with Carrot Purée was a standout—succulent lamb with a beautiful char, perfectly balanced by the naturally sweet and velvety carrot purée. The Torched Wagyu Beef with Teriyaki Sauce was show-stopping: buttery-soft with a caramelised crust and umami-rich teriyaki glaze that lingered deliciously. If you’re a fan of oysters, don’t miss the Baked Oysters 3 Ways—the chili berlado version in particular packs a spicy, aromatic punch that seafood lovers will appreciate. The Stir-Fried Scallop with XO Sauce and Asparagus brought wok hei to the table—the scallops were juicy and springy, while the XO sauce added deep umami and the asparagus offered a crunchy, refreshing contrast.
Another favourite was the Salmon Steak with Sauce Vierge—lightly seared and flaky on the inside, with the sauce providing a burst of acidity and freshness to cut through the richness. Of course, it wouldn’t be complete without a Sashimi Bar—the salmon, butterfish, and tuna were all incredibly fresh, sliced generously with clean cuts and melt-in-your-mouth texture. A great way to start (or end!) your buffet with something chilled and elegant. The Beancurd Roll with Oyster Sauce was silky and savoury—comforting and satisfying, while the Steamed Seafood Crystal Dumpling had a translucent, chewy skin encasing a flavourful seafood filling. Each bite was delicate and well-seasoned, showing off the kitchen’s finesse with dim sum-style offerings.
Desserts to Remember
The dessert corner felt like a patisserie buffet. The lava cake was still warm, with a flowing chocolate centre that was deeply satisfying. The macarons were dainty, crisp outside and chewy inside, while the pavlova with fresh berries was light and airy.
The cranberry pink chocolate slab was eye-catching and offered a lovely tangy note against the creamy white chocolate—very addictive. Don’t skip the ice cream station either, where toppings abound and flavours rotate.
TMC Buffet Plus at Grand Millennium Kuala Lumpur isn’t just another hotel buffet—it’s a masterfully curated culinary experience. You get the comfort of familiar favourites, the thrill of global flavours, and a dash of molecular gastronomy, all in one evening.
At RM158++ per adult, it’s incredible value for what you’re getting: premium ingredients, live stations, creative plating, and memorable bites from start to finish. With discounts running in May and June, it’s even more worth it.
Reservations: WhatsApp +60 12 317 0120 | Tel +60 3 2117 4163
