By InterContinental Hotels Group on May 16, 2019


InterContinental, Kuala Lumpur Welcomes the Holy Month with Delicious Offerings

KUALA LUMPUR – Culturally rich in heritage, Malaysia’s united identity shines in its cuisine as traditional flavours from different backgrounds blend together to create dishes we love. In light of this, InterContinental Kuala Lumpur invites diners to celebrate the different palates with a truly Malaysian feast at Serena Brasserie.

Themed, “Warisan Tradisi di Serena” (Traditional Dishes in Serena), the culinary team have combined their treasured family recipes and expertise to present a spread of childhood favourites that takes diners on a journey down memory lane with classics such as Roti Canai, Ice Cream Potong, Tau Foo Fa, Murtabak and many more this holy month.


Ikan Merah Tiga Rasa Pak Cik Mortaza
A dish close to his heart and one that is prepared with love, Chef Mortaza’s three flavoured Red Snapper infuses sweet, sour and spicy tastes for a deliciously tangy dish. Paired with fresh ingredients including tomatoes, pineapples and capsicum, the fried fish dish strikes a nostalgic note to his childhood days where many memories were made with this family favourite dish.

Ikan Merah Tiga Rasa Pak Cik Mortaza

Uncle Wong’s Stir-Fried Tiger Prawn with Butter Sauce and Egg Floss
Beginning his culinary journey in a local restaurant the first dish Chef Wong mastered was Stir-Fried Tiger Prawn with Butter Sauce and Egg Floss. Not an easy feat, the egg yolks are carefully stirred into hot oil until they turn golden brown, all while ensuring they do not burn. This dish is perfect combination of fresh Tiger Prawns and savoury yet sweetness of the butter sauce.

Uncle Wong’s Stir-Fried Tiger Prawn with Butter Sauce and Egg Floss


Kibas Bakar Pak Cik Yusof
Kibas Bakar, lamb that is slow roasted over charcoal, was a staple in Chef Yusof’s village. Savoured for special occasions Kibas Bakar continues to be a much-loved dish as its succulent meat and crisp skin is a treat during the festivities. Marinated overnight with aromatic spices, Chef Yusof’s special marinade is continuously basted over the lamb to ensure every bite tantalises the taste buds.

Chef Roy’s Roti Canai and Murtabak
A true local favourite and definitely a staple for some, Chef Roy’s first dish was the popular toasted flatbread – Roti Canai. His variation features an unconventional shot of Sprite in the dough to provide that enjoyable golden-brown crispiness. A local favourite and found at various open stalls, Roti Canai is often coupled with various curries or Dhal, whereas Murtabak is the same Roti Canai dough, except stuffed with savoury mix of eggs, meat, onions and spices.

Chef Roy’s Roti Canai and Murtabak

Sup Kawah Gear Box Pak Cik Fakrul
A Malay version of Lamb Shank soup, Chef Fakrul learnt to cook this rich and hearty soup from his mother. Boiled over low heat with cinnamon, star anise, and other Malay herbs, he includes a secret ingredient to elevate the flavour, as taught by his mother. The meat is then slow-cooked to ensure a tender, fall-off-the-bone texture that melts in your mouth as you savour this delicacy.

Sup Kawah Gear Box Pak Cik Fakrul

Uncle Chan’s Ice Cream Potong
Ice Cream Potong is one of Chef Chan’s favourite dessert, according to him, he and his mother enjoy dessert very much. He still remember when he was younger, they will visit the night market during the weekends and they will have Ice Cream Potong together. In the olden days, Ice Cream Potong came in large blocks and was cut into small shapes and served in a slice of bread. Chef Chan’s favourite is red bean whilst his mother loves sweet corn.

Aunty Sze Wei’s Homemade Tau Foo Fah
A soft tofu that is submerged into a sweet syrup, this local favourite dessert resonates with many Malaysian childhoods, including Chef Sze Wei who used to help her grandmother to sell her popular Tau Foo Fah at the market. Tender, silky and smooth, Chef Sze Wei adds ginger syrup to enhance the taste of the ordinary palm sugar, making it the perfect treat to cool of your body during the hot weather.

Rojak Buah Pak Amin

Rojak, which means mixture, is commonly a teatime dish that mixes different fruits with a tangy, peanut sauce. Chef Amin’s Rojak principle is simple – a good Rojak sauce consists of prawn paste, sugar, roasted peanuts and chilli paste, while an additional sprinkle of freshly roasted peanuts is the final touch to ensure a tasty Rojak.

Meanwhile, the buffet also boasts generous servings of Malay appetizers and ocean-fresh seafood such as Slipper Lobsters, Oysters, Scallops and Mussels. The Indian corner features Chicken Tandoori, Lamb Biryani, Fish Head Curry, Aloo Ghobi and Jinga Korma Prawn. Fans of Oriental cuisine can look forward to Wok-Fried Crab with Kam Heong Sauce, Kung Poh Chicken and many more!

The extensive spread also spans eight action stations with à la minute specials prepared on the spot including Roti John, Shawarma, Tandoori, Rojak, and Kibas Bakaer. Other stations include the grilled station, featuring seafood, Lamb Shoulder and Beef Steak, a deep-fried station and a dessert station serving Ice Cream Potong, Cendol and Ice Kacang.

For desserts, diners will definitely be spoilt for choice with delectable items ranging from Western-style desserts such as a chocolate fountain, assorted cakes and local Malay pastries such as Kuih Talam, Onde-Onde, Kuih Lapis and Malay Cookies.

Assorted Desserts

Warisan Tradisi di Serena Buffet will be available from 6 May to 4 June 2019, priced at RM 188 (Adult) and RM 69 (Child) for weekdays, and RM 158 (Adult) and RM 55 (Child) for weekends.

The Joy of Sharing
Inspired by the season’s true spirit of giving and sharing, our signature Tao Chinese Cuisine restaurant offer a sharingstyle menu for diners who want a non-traditional experience to break fast with family and friends while Tatsu will be offering a Bento Selera priced at RM 110 per set from 6 May till 4 June 2019.

Hari Raya High-Tea Buffet
Catch up on nostalgic Raya memories over a delightful High Tea Buffet featuring authentic Malay delicacies on 5 & 6 June, priced at RM 108 per person. The high-tea is served from 12.00noon till 3.00pm. A special offer of 30% will be given for guests who dine from 6 to 10 May 2019 in Serena. Gourmet Collection members are rewarded a 25% discount while IHG Rewards Club Members, In-House Guest, CIMB, Citi Bank, UOB Bank and HSBC Bank card holders are entitled for 20% discount. For added convenience, spacious prayer room complete with mihrab is located at Level 5.

Banquet and Catering Raya Open House
For guests who prefer to break fast exclusively, a banquet package is available. For a minimum confirmation of 200 persons, a complimentary whole lamb is included in the package of RM165 nett per person. The package also includes complimentary standard Raya-themed decoration and the use of standard AV equipment.

For more information or to make a restaurant reservation, please call Serena Brasserie at +603 2782 6228 or e-mail Banquet and Catering can be reached via email at or call +603 2782 6341. Visit us at Follow us on Facebook and Instagram @intercontinental.kualalumpur.

For reservations or more information, please call +603 2782 6168 or email to Visit us at and follow and like us on Facebook and Instagram @intercontinental.kualalumpur.


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