Stepping into Warisan Zaman Berzaman at Botanica + Co, Alila Bangsar feels like being welcomed home after a long journey. This heritage-themed buffet is built around one clear intention: to preserve and present Malay flavours the traditional way, without overcomplication, but with deep respect for technique, ingredients and memory.
The buffet is laid out as an expansive collection of heritage stalls, each focusing on a different facet of kampung cooking. Diners are first drawn to the ulaman kampung counter, where fresh greens are paired with a variety of sambal warisan. Each sambal carries its own personality — some sharp and fiery, others rounded with belacan and lime — offering the kind of balance that works best when eaten communally, just as it is in the village.
One of the main highlights comes from the signature claypot section, where asam pedas takes centre stage. Served bubbling hot, diners can choose between stingray, siakap, keli or beef. The broth is robust and aromatic, leaning confidently on tamarind sourness without becoming harsh. The fish options soak up the spices well, while the beef version offers a deeper, meatier richness that lingers on the palate.
Another highlight is Siakap Bakar Sambal Geragau, featuring seabass baked in a punchy paste of geragau (tiny shrimps), chili, turmeric, onion and garlic. The result is a smoky, savoury dish with layers of depth, perfect for those who enjoy a bold yet balanced flavour.
Traditional cooking methods are showcased in salai dishes, where meats are gently smoked using kayu rambutan and tempered coconut. The aroma enhances every bite without overpowering the natural flavours. Ayam Goreng Berempah is a crowd favourite here, with chicken marinated in turmeric, chili, lemongrass, ginger, garlic, onion, and spices, fried to golden perfection — crispy on the outside yet succulent within. For something with a spicy kick, the Sambal Telur Rebus offers boiled eggs coated in a fiery sambal made with chili, onion and garlic — simple, nostalgic and deeply satisfying.
For a comforting vegetable dish, Pajeri Terung stands out — tender eggplant cooked in creamy coconut milk with turmeric, chili, onion, garlic, tamarind, and a blend of aromatic spices, giving it a gentle richness that complements the heavier mains.
Traditional cooking methods are thoughtfully showcased through their salai dishes. Using kayu rambutan and tempered coconut, the meats are gently smoked, resulting in a fragrant aroma that hits even before the first bite. The smokiness is not overpowering; instead, it adds depth and warmth, enhancing the natural flavours of the meat rather than masking them
Moving along, the spread opens up to comforting classics such as laksa, satay and traditional Malay mains. The satay is well-marinated, grilled just enough to retain juiciness, and pairs naturally with a thick, nutty peanut sauce. The laksa delivers familiar comfort, with a broth that is creamy yet balanced, making it easy to enjoy even after several rounds at the buffet.
Street snacks and nostalgic bites are scattered throughout the lineup, creating moments of surprise between heavier dishes. These smaller items help break the meal into chapters, allowing diners to pace themselves while sampling a wide range of flavours across generations.
Dessert is where nostalgia truly takes over. A generous selection of traditional kuih includes onde-onde with molten gula Melaka centres, soft kuih kosui, creamy kuih talam, layered kuih lapis, seri muka with its distinct pandan fragrance, and the chewy, indulgent dodol made from glutinous rice flour, coconut milk and palm sugar. Rounding off the dessert spread is Burger Malaysia, offering a playful reminder of old-school childhood treats.
Beyond the food itself, Botanica + Co, Alila Bangsar also places emphasis on sustainability, sourcing quality ingredients with an aim to reduce food waste — a commitment that aligns well with the ethos of traditional cooking, where respect for ingredients has always been central.
Warisan Zaman Berzaman is available as a buffet dinner daily from 23 February to 18 March 2026, served from 6.30pm to 10.00pm. An early bird rate of RM138 nett is offered for dining between 23 to 28 February 2026. From 29 February to 18 March 2026, the normal rates apply at RM168 nett for adults, RM138 nett for senior citizens aged 60 and above, RM84 nett for children aged 6 to 13, while children below five dine for free.
For reservations, diners can email KULAL-F&BService@alilahotels.com or WhatsApp +6011 2600 8188.
