Impiana Hotel offers 200 buffet items for the breaking of fast daily with the bazaar-style dishes served in a comfortable dining space.
On the menu is gulai kawah (curry cooked in a cauldron) which highlights Warisan Rendang Tok Pak Man Hamdan and Rendang Batang Pinang. Fish head curries comprising ikan jenahak and ikan merah segar are a staple this Ramadan.
Other signature items include kambing carik (pulled lamb), seafood goreng ranggup (fried seafood) and ayam panggang (roast chicken).
Executive Chef, Mohd Nizam Abdul Rahim is a Perakean with 29 years of culinary experience. According to him, there are more than 20 main dishes of Malay, Chinese, Indian, Western and Middle Eastern cooking to be rotated every day.
“Kambing carik is a must-try together with nasi Arab, yogurt mint sauce and fresh salad. The soft meat texture is very appetising.
“We have also improved our recipe for prawn fritters (cucur udang) so that it is crunchier and more delicious. Hot prawn fritters, fresh from the wok, are always well-loved by visitors.
“Visitors can enjoy various kerabu (spicy salad), kuih, bubur lambuk, mee goreng, kuey teow goreng and more,” he told Ipoh Echo during the Ramadan buffet at the hotel yesterday.
The buffet begins from April 5 till May 2 from 7.00pm till 10.00pm. It is priced at RM98+ for adults and RM78+ for children aged 5 to 12 years old.
Bookings can be made via 05-255 5555 ext. 8018, WhatsApp at 018 577 4143 or email: firstname.lastname@example.org.
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