A tantalizing journey through Indonesian cuisine has landed at The Living Room, where Chef Dicky Andrean and his assistant, Dimas Rudiansyah, from Four Points Bandung by Sheraton, are showcasing the essence of Indonesia’s rich culinary heritage.
Chef Dicky Andrean, a master of Asian cuisine and particularly the vibrant flavors of Indonesia, has graced kitchens from Vietnam to Malaysia, bringing with him an array of traditional dishes that tell the story of Indonesia’s diverse culture. The buffet at The Living Room is more than just a meal; it’s an exploration of the bold and earthy flavors that define Indonesian cooking.
A Flavorful Symphony
The buffet lineup is a curated journey from the streets of Bandung to the kitchens of Jakarta, Aceh, Cirebon, and Solo, West Jawa. Each dish is a testament to the authentic taste of Indonesia, crafted with ingredients like ginger, turmeric, coriander, and chili that sing on the palate.
Rujak Ciherang and Perkedel Jagung from Bandung: These light bites are perfect as starters or snacks. The Rujak, a traditional fruit salad with a spicy tamarind dressing, offers a sweet and tangy explosion, while the Perkedel Jagung, or corn fritters, are delightfully crispy and savory.
Nasi Jeruk: A fragrant rice dish that immediately caught my attention. The subtle citrus aroma infuses every grain, making it a refreshing counterbalance to the richer dishes on offer. Kambing Bakar from Solo: This grilled lamb dish is a must-try for meat lovers. The lamb is marinated in a medley of spices and then grilled to perfection. The result? A tender and flavorful experience that lingers long after the last bite.
Ayam Tangkap from Aceh:A unique and crispy fried chicken dish that’s both aromatic and bursting with flavor. The blend of spices and herbs used in the marinade gives the chicken an irresistible taste, with every bite offering a delightful crunch. Udang Balado Petai and Terung Buncis Balado from Padang: The fiery combination of prawns, stink beans, eggplant, and green beans in a Balado sauce is not for the faint-hearted. The heat from the chili is bold, but it’s balanced by the earthy flavors of the vegetables and the succulent prawns.
Empal Gentong from Cirebon: This beef stew is comfort in a bowl. The rich and creamy coconut milk broth, infused with spices, envelops tender chunks of beef, making it a heartwarming dish that’s perfect for those looking for something substantial. Gado-Gado from Jakarta: A classic Indonesian salad that’s both colorful and flavorful. The mix of fresh vegetables, tofu, and hard-boiled eggs, all generously coated in a creamy peanut sauce, is a refreshing break from the heavier dishes on the buffet.
There were an array of sambals served at The Living Room is a testament to this culinary tradition. The Sambal Bawang, with its robust combination of shallots and chili, offers a sharp, spicy kick that elevates any dish it accompanies, adding a burst of heat and depth. Then there’s the Sambal Petai, where the earthy and slightly bitter notes of stink beans are married with a spicy chili paste, creating a complex flavor profile that’s both addictive and memorable. The Sambal Ikan Bilis, featuring crispy anchovies combined with a fiery chili blend, brings a delightful crunch and a savory umami punch that complements the spiciness perfectly. Each sambal, whether it’s the smoky Sambal Terasi with fermented shrimp paste or the tangy Sambal Matah made with raw shallots and lemongrass, adds a unique dimension to the meal, enhancing the already rich flavors of the dishes with layers of spice and aroma that are quintessentially Indonesian. These sambals are more than just condiments; they are the fiery soul of Indonesian cuisine, offering an unforgettable taste of the archipelago’s vibrant culinary heritage.
Sweet Endings
No Indonesian feast is complete without dessert, and Chef Dicky doesn’t disappoint.
Bubur Sum Sum: This coconut milk pudding is silky and smooth, served with a drizzle of palm sugar syrup that adds a sweet, caramel-like depth. It’s a simple yet indulgent dessert that soothes the palate. Es Oyen from Bandung: A refreshing treat to conclude the meal. This Indonesian iced dessert is a medley of coconut milk, jackfruit, avocado, and other tropical fruits, served over ice and topped with sweetened condensed milk. It’s a tropical delight that cools and refreshes.
A Rotational Feast
With over 50 dishes being offered on a rotational basis, diners are in for a treat each time they visit. From appetizers to soups, main courses, and desserts, there’s always something new to discover, ensuring that every dining experience at The Living Room is unique.
Chef Dicky and Chef Dimas’ Indonesian feast is available for dinner buffet on Fridays and Saturdays from 9 August – 13 September, priced at RM188 nett per adult. For those who prefer a more selective experience, a la carte options are available on weekdays during this period.
Special Offers
For the month of August, The Living Room is offering a Buy 1 Free 1 deal for the dinner buffet on Fridays and Saturdays until August 31st.
Don’t miss this opportunity to experience the rich and diverse flavors of Indonesia, right here in Kuala Lumpur.
Buffet Details:
– Indonesia on a Platter Buffet (Friday & Saturday Dinner): RM188 nett per adult | RM94 nett per child
– Indonesia on a Platter A la Carte (Weekdays): Ala carte pricing (available for lunch and dinner)
– Discounts: Club Marriott members enjoy 35% off the buffet
For bookings and inquiries, reach out to Westin Dining, Call: +603 2773 8015 or WhatsApp: +60 12-305 1715 or Email: westindining@westin.com
