As the festive Ramadhan month approaches, Berjaya Times Square Hotel Kuala Lumpur invites you to a host of delicious buffet offerings, which coincides with Visit Malaysia Year 2014.

This year, Berjaya’s Live Ramadhan buffet at Big Apple Restaurant offers an outstanding variety of 200 Malaysian and western dishes that span across 7 menus at the price of RM 108++ per person. This scrumptious offering will be available from 29 June to 27 July 2014.

The main highlights of the Big Apple restaurant buffet are 14 unique dishes, chosen to represent the states of Malaysia. These dishes are centered around the theme of '1 Malaysia' to celebrate the unique cultural diversity of our nation. From Melaka's Ayam Pongteh to Sarawak's Manok Pansoh, you can indulge in the best of each state's flavours in one seating and without the need to travel out of the city centre.

Here, we choose five of the popular state dishes that will have you in culinary bliss for the rest of the Ramadhan season.

• Featured Chef: Tan Tik San, Berjaya Times Square Kuala Lumpur

Satay Kajang, Selangor
Hailed far and wide as the best place for satay (meat skewers) in Malaysia, Berjaya manages to take the skewers out from its neighbourhood and right into the buffet spread. Now, you can indulge in a mix of authentic Kajang chicken and beef skewers without the extra hour long drive. Remember to get some of the condiments like cucumbers, rice cubes and onions to go with the juicy skewers and spicy peanut sauce. It is the perfect appetiser for the buffet extravaganza ahead of you.

Ayam Pongteh, Melaka
From Melaka, we have juicy cuts of chicken thigh meat cooked to perfection ala Nyonya style with potatoes. Braised in ‘Taucheo’ (fermented beancurd) sauce and Gula Melaka, the chicken has a tender bite and brings a slight heat on the palate with the use of shredded chilli. The use of Gula Melaka harmonises the spicy chilli and piquant ‘Taucheo’, resulting in a mild sweet and spicy flavour.

Ikan Patin Tempoyak, Pahang
For durian lovers, make sure you get a slice of the Ikan Patin Tempoyak from Pahang. Fresh slices of Ikan Patin (shark catfish) are cooked to a melt-in-you-mouth texture using a variety of spices and durian paste that bring out a pungent aroma. In the gravy, you will also get a hint of fresh ginger that helps to cut out the overtly piquant smell of durian. Even for those who do not love the durian fruit, take the risk and be rewarded with a pleasant surprise.

Manok Pansoh, Sarawak
Manok Pansoh from the East needs no further introduction. Cooked inside a bamboo casing, the lemongrass-marinated chicken sports a smoky flavour, which goes well with the fragrant acidic herb. Even if the dish is cooked with an open fire, the chicken retains its natural juiciness – thanks to the help of the bamboo case. We also recommend this dish to be eaten with rice for the best tasting experience.

Nasi Bukhari, Wilayah Persekutuan
From our beloved city centre, we have nasi bukhari (spiced rice) or sometimes known as nasi minyak. This rice dish is the perfect accompaniment to any sort of gulai or curry dish in Malay cuisine. With its use of cashew nuts, Basmati rice and cinnamon among a variety of spices, this dish is a whirlwind of salivating aromas and flavours. Through the use of dried raisins, one can now eat the highly flavoured rice all night long without being over-satiated.

For enquiries and reservations, please call Berjaya Times Square Hotel Kuala Lumpur at +603 2117 8000 or visit the website, www.berjayahotel.com.

(Photos courtesy of Berjaya Time Square Hotel Kuala Lumpur)

We recommend:

• Usher in the Ramadhan month with JW Marriott Hotel’s ‘kampong’ style buffet
• Tempt your palate this Ramadhan with Temptation's multi-ethnic buffet dinner