Royale Chulan Penang's Selera Ramadan Buffet

Selera Ramadan Buffet at Royale Chulan Penang (18 May 2017)


B. Melayu

This is a past promotion from Royale Chulan Penang. For current promotions and buffets, please refer to the main Royale Chulan Penang page.

The Royale Chulan Penang is holding a Ramadan buffet during the fasting month. Called Selera Ramadan, it will run from 29 May until 23 June, 2017. The buffet is priced at RM78nett (adult) and RM40nett (child, senior) from 29 May until 4 June, and from 19 June to 23 June; and at RM88nett (adult) and RM44nett (child, senior) from 5 June to 18 June, 2017. Child prices apply for those aged 6-12 years old while Senior prices apply for those aged 60 years and above.

Selera Kampung Buffet
©Royale Chulan Penang

Reservations

To make a reservaton for the Royale Chulan Penang's Selera Ramadan buffet, contact the hotel at +604 259 8888 or email info@royalechulan-penang.com

Selera Ramadan Food Review

My wife and I had the pleasure of tasting the dishes from the Selera Ramadan Buffet during a food review hosted by Royale Chulan Penang on 18 May, 2017. It was held at Sri Tanjung Café, which is all decked out, like we were about to have a kenduri. There were various food stations with different dishes.

We started by enjoying the salad. Oh, what a lot of different items to choose. There's various kerabu, including Kerabu Taugeh, Kerabu Pucuk Paku, Kerabu Sotong and Kerabu Tanghoon. Next to it, is a big tray of Rojak Buah-buahan, while on the other side of the table, there's all sorts of ulam. I started my meal by having the greens, which I ate with the condiments. There was Sambal Belachan, Tempoyak, Budu and Sambal Belimbing. I only took a little bit of each, to give taste to my ulam. I also took one half of a salted egg yolk.

Main dishes include Nasi Tomato, Nasi Briyani, white rice, Spaghetti Sambal Sotong, Ayam Masak Merah Madu, Kari Ikan Tenggiri Bendi, Kambing Bahmia, Sweet & Sour Prawn, Ikan Keli Goreng Berlada, Daging Salai Pulut Kuah Lemak, Mix Vegetables and Kepak Masak Cili Padi Pedas.

Stationed all over the hotel are "Action Stalls", each providing some dish or other. There's a huge Kamping Panggang Golek. I was told that this is last year's crowd favourite, and judging by the look of things, the guests were loving it this year too. Next to the Kambing Panggang Golek is Nasi Briyani with Mint Sauce. Then there's Chicken Satay and Beef Satay. I saw that there's also Ais Kacang, but I didn't manage to eat it, because by then, I was too full. I did try the Cucur Kerang Berlauk, and it was wow, so nice! I wish I could eat more of it.

Within the Sri Tanjung Café itself, there's a station for Roti Canai and Murtabak. Both are very nice, even though I felt the Roti Canai was too big an piece, so I shared it with my wife. There's also Penang Malay-style Char Koey Teow which I managed to eat just two mouthfuls.

As I would expect, there are many items which I did not have chance to eat, simply because I have become too full after a while. After we have tried the main dishes, we finished our meal with the various cakes, mousses and kuih-muih. What a lovely end to a delightful meal!

My wife and I thank the Royale Chulan Penang for having invited us to this food review. We enjoyed it very much.

Various dishes were spread out at different Action Stations at the Selera Ramadan Buffet. (18 May 2017)


The Kamping Panggang Golek being roasted. (18 May 2017)


Tempeh and various ulam. (18 May 2017)


Kari Ikan Tenggiri Bendi. (18 May 2017)


Ayam Masak Merah Madu. (18 May 2017)


Kambing Bahmia. (18 May 2017)


Kepah Masak Chili Padi Pedas. (18 May 2017)


Rojak Buah-buahan. (18 May 2017)


Nasi Tomato. (18 May 2017)


Ais Kacang selections. (18 May 2017)


Mouth-watering cakes. (18 May 2017)


Tarts and more cakes. (18 May 2017)


This is the Mango Pudding, one of many puddings available. (18 May 2017)


Enjoying myself at the Selera Ramadan Buffet at Royale Chulan Penang. (18 May 2017)


My wife Chooi Yoke joining me in enjoying the Selera Ramadan feast Royale Chulan Penang. (18 May 2017)

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