Checkerboard cookies
1/3 cup (45 grams) hazelnuts, toasted
2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
2 1/2 cups (350 grams) all purpose flour
1/8 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest (1 medium orange)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can ’steam’ for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
In a small bowl whisk together the flour and salt. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm). (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes) (5 x 25 cm). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch (1.25 cm) wide and 10 inch (25 cm) long strips. (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
Remove stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from freezer and place on a cutting board. With a sharp knife cut the block of dough into 1/4 inch thick slices. Place on prepared baking sheet spacing about 1 inch (2.54 cm) apart. Bake for about 5-7 minutes or until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool.
Baked cookies can be stored in an airtight container up to one week.
Makes about 3 dozen cookies.
This recipe comes from Nancy Baggett’s ‘The International Chocolate Cookbook’.

Ingredients :
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

How To Cook :

1. Preheat the oven to 375 degrees.
2. In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
3. In another bowl, sift together the flour, baking soda, and salt.
4. With a wooden spoon, gradually stir the flour mixture into the shortening.
5. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
6. Wrap in waxed paper and refrigerate for 4 hours.
7. Cut the dough crosswise into 1/4 inch thick slices.
8. Place cookies on an ungreased cookie sheet.
9. Top each cookie with an almond half.
10. Brush cookies lightly with beaten egg.
11. Bake for about 10 minutes, or until light golden brown.

Ingredients:
125 g butter
60 g icing sugar
2 egg yolks, boiled
100 g plain flour
40 g custard flour
70 g corn flour

How to make:
1. Cream butter and icing sugar until light n creamy, add in the boiled egg yolks. Mix well. ( It would be better if you mashed the egg yolks before adding to the butter )
2. Add in the flours and mix to form dough. Roll dough into 1cm thick and cut using cookie cutter.
3. Place on baking sheet and bake at 175deg for 10-15 minutes.

** You can garnish the top with egg wash, cherries or sesame.

PINEAPPLE TART GULUNG
INGREDIENTS:
Makes about 150 tarts

Pineapple jam:
2 medium-size pineapples, grated
300g sugar
Some cinnamon and star arise (optional)

METHOD:
1. Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.
3. Roll jam into small balls, as shown in Pic. 1.

Tart pastry:
300g butter
130g margarine
100g icing sugar
80g milk powder
1 egg
600g cake/superfine flour
30g custard powder

METHOD:
1. Preheat oven at 170-180 deg C.
2. Cream butter and margarine in a large mixing bowl until light and fluffy.
3. Add egg and beat well.
4. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.

For pineapple rolls:
1. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a jam ball on it and roll the pastry up to enclose the jam (Pic. 5).
2. Brush tarts with egg wash. Bake in a greased, lined baking tin (Pic. 6) for 20 minutes, or until golden brown.
3. Cool the tarts on wire rack.

NOTES:
1. Amount of sugar is for guidance only. Please adjust this amount according to size and sweetness of your pineapples.
2. For the preparation of pineapple jam, what I did was cook the jam a day before I wanted to make the tarts. Set the jam aside to cool and then refrigerated the jam overnight. I found the jam was much easier to handle and roll (not too sticky) the next day.

Arab Cookies

Ingredients:

• 2 cups wheat flour (1 cup = 250ml)

• ¼ cup sugar,

• Ghee (just enough to make into soft dough)

• Milled castor sugar (for coating the cookies after baking)

Methods:
First mix flour, milled sugar, and ghee into soft dough, roll them into balls, about the size of a marble. Place them unto un-greased cookie trays. Leave some gaps in between the cookies. Bake at 15 min at 150 deg C, or until the edges are very slightly brown. Remove cookies and place then on a cooling rack. After cooling,
coat castor sugar to coat.

KUIH BATANG BURUK

Ingredients for the pastry:
400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely
2 table spoons of rice flour Green Beans for Kuih Batang Buruk
1 egg beaten
2 teaspoon of baking powder
Salt to taste
Enough water
4 tablespoons of margarine
Cooking oil for frying

Ingredients for the filling:
200g green bean
180g castor sugar

Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.

Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well.
Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.

Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can’t find any I think a chopstick or a thick pen will do)

Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden.
Once cool down, stuff the filling inside it.

Ingredients:

1/2 C. shortening
1/2 C. butter
1 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1/2 t. salt
6 oz. chopped Butterfinger bars
Preheat oven to 350°F.

Methods:

Cream together shortening, butter and peanut butter. Add sugars and cream well. Beat in eggs and vanilla.
Mix flour, baking powder and salt together. Add to the shortening mix and blend together well. Add candy to cookie dough.
Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets. Press down on cookies lightly with a fork.
Bake cookies for 10 - 12 minutes, cookies should be golden. Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.

Yield: 32 cookies

Triple Chocolate Cookies

* 1/2 cup plus 1 tablespoon butter
* 1/3 cup granulated sugar
* 1/3 cup light brown sugar, firmly packed
* 1/2 teaspoon vanilla
* 1 egg
* 1 1/4 cups plus 2 tablespoons all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup cocoa
* 3/4 cup semisweet chocolate chips
* 3/4 cup white chocolate chips
* 1/2 cup chopped hazelnuts or other nuts

In a mixing bowl, cream butter and sugars until light and fluffy. Beat in vanilla and egg. In a separate bowl, sift together the flour, baking soda, salt, and cocoa. Stir sifted ingredients into creamed mixture, blending well. Stir in chocolate and white chocolate chips and nuts. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 374° oven for 10 to 12 minutes. Cool cookies on baking sheet for 2 to 3 minutes then remove to racks to cool completely. Makes about 2 to 3 dozen cookies.

Happy Trying!!

RECIPE DIRECTIONS:

1. PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only 1/4-inch of fat. Heat the oil in a large roasting pan over medium-to-high heat on top of the stove. When the oil is hot, place the roast, fat-side down, in the pan and brown for 5 minutes. Turn the roast on one end and cook another 5 minutes. Turn on the other end and cook 5 minutes. Remove from heat and discard fat. Sprinkle with desired salt and pepper. Place roast in oven and immediately reduce heat to 350F. Roast approximately 12 minutes per pound for medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from the oven, remove the roast from the pan and let stand for 25 minutes before carving. To serve, strain the gravy into a sauceboat and carve the roast at the table, counting on about 2 people per rib.
2. FREEZING THE ROAST: Do not carve the entire roast if you don’t have to. A whole solid piece of meat is more successfully cooked when defrosted than a few smaller pieces. Before freezing, heat a dry fry pan over high heat on top of the stove. Place the remainder of the roast, cut side down, in the pan and sear well. Allow the roast to cool to room temperature. Wrap with freezer paper and then over wrap in plastic wrap. Label and place in the freezer for up to 1 month. Defrost, without unwrapping, in the refrigerator for 24 to 28 hours. To reheat defrosted rib roast, wrap prime rib in 1 layer of microwave plastic wrap and place in a covered roasting pan or Dutch oven.
3. Cover, place in the oven, turn temperature to 250F and cook about 8 minutes per pound or until a meat thermometer placed in the thickest part of the roast reads 110F. Remove pan from the oven and turn temperature to 450F. Unwrap the roast, replace, uncovered in the pan and replace in the oven for about 15 minutes to crust the outside.

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Reservations: 603 - 2161 1111
2004 - Price: RM55.00++ per adult and 50% per child
2005 - Price: RM80.00++ per adult and RM40.00++ per child
2006 - Price : RM95.00++ per adult and RM45.00++ per child.
2007 - Price : RM95.00++ per adult and RM45.00++ per child.
Feast on an elaborate daily-changing buffet prepared by Hotel Nikko’s Master Chefs during the month of Ramadhan.

PARK INN INTERNATIONAL KUALA LUMPUR [ Park Inn Deli ] 3*
51-A Changkat Bukit Bintang
Reservations: 603 - 2715 3888
2004 - Price: RM30.00nett per person
2005 - Price: RM35.00nett per adult and RM17.50++ per child.
2006 - Price : RM35.00nett per adult and RM17.50++ per child.
2007 - Price : RM38.00nett per adult and RM19.00++ per child.
Local International food (including Pastas).

PEARL INTERNATIONAL HOTEL [ Deli Corner ] 4*
Batu 5, Jalan Klang Lama, 58000 Kuala Lumpur.
Reservations: 603 - 7983 1111 ext 8356
2004 - Price: RM30.00nett per adult and RM15.00nett per child
2005 - Price: RM40.00++ per adult and RM20.00++ per child
2006 - Price : RM45.00++ per adult and RM20.00++ per child.
2007 - Price : RM48.00++ per adult and RM24.00++ per child.

PLANET HOLLYWOOD RESTAURANT
Reservations: 603 - 2144 6602
2004 - Price: RM28.00++ per person
2005 - Price: RM42.00++ per adult and RM21.00++ per child
2006 - Price : RM30.00++ per adult and RM15.00++ per child.
2007 - Price : RM33.00++ per adult and RM16.50++ per child.

PNB DARBY PARK
10, Jalan Binjai, 50450 Kuala Lumpur
Reservations: 603 – 7490 3838 / 3333
2005 - Price: RM38.00++ per adult (DRB Café)
2006 - Price : RM45.00++ per adult and RM25.00++ per child.
2007 - Price : RM55.00++ per adult and RM35.00++ per child.
Hidangan Masakan Ala-Kampung
2005 - Price: RM60.00++ per adult (The 39 Restaurant)
2006 - Price : RM65.00++ per adult and RM35.00++ per child.
2007 - Price : RM75.00++ per adult and RM45.00++ per child.
Hidangan Masakan Antarabangsa

PRINCE HOTEL & RESIDENCE [Eccucino Brasserie]4*
Jalan Conlay
Reservations: 603 - 2170 8888 ext. 8119/8120
2004 - Price: RM52.00++ per person
2005 - Price: RM65.00++ per adult
2006 - Price : RM75.00++ per adult and RM37.50++ per child.
2007 - Price : RM75.00++ per adult and RM37.50++ per child.

QUALITY HOTEL CITY CENTRE 4*
Reservations: 603 - 2693 9233 ext 8033/8034 [ Benteng ]
Price: RM39.50++ per adult and RM15.00++ per child
2005 - Price: RM45.00++ per adult and RM22.00++ per child
2006 - Price : RM45.00++ per adult and RM25.00++ per child.
2007 - Price : RM45.00++ per adult and RM25.00++ per child.
Featuring traditional cuisins.

RENAISSANCE KUALA LUMPUR 5*
Jalan Ampang, 50450 Kuala Lumpur
Reservations: 603 - 2162 2233 [ Vogue Café ]
2004 - Price: RM62.00++ per adult and RM32.00++ per child
2005 - Price: 79.00++ per adult (Vogue Café, Renaissance Wing)
Price: 85.00++ per adult (Sagano Japanese Restaurant, 1st Floor, Renaissance Wing)
Price: 49.00++ per adult (Stage Lounge, 1st Floor, New World Wing)
2006 - Price: 45.00++ per adult and 25.00++ for child (Stage Lounge, 1st Floor, New World Wing).
2007 - Price: 88.00++ per adult and 44.00++ for child (Vogue Cafe).
Includes Udang Galah Sambal Petai, Jelawat Masak Lemak Tempoyak, Ulam-Ulam Melayu, Gulai Nangka Ikan Kering and Kari Sembilang. You can also indulge in Pacific Rim favourites such as Sushi & Sashimi, Oyster Rockefeller, Salmon in Puff Pastry, Steamed Garoupa with Lemon Grass & Coriander and Turkey Roulade with Roasted Cumin Seed & Papaya Salsa and more

SALOMA THEATRE RESTAURANT
Pusat Pelancongan Malaysia (MTC), 139 Jalan Ampang, 50450 Kuala Lumpur
Reservations: 603 - 2161 0122
Price: RM59.00++ per person (cultural Show performance);
2004 - RM39.50++ per person (Ghazal performance)
2005 - Price: RM 48nett
2006 - Price : RM50.00nett per adult and RM38.00nett per child.
2007 - Price : RM60.00nett per adult and RM40.00nett per child.
2005 - Price: RM 65nett (dinner with cultural show)
2006 - Price : RM65nett per adult and RM45nett per child.
2007 - Price : RM75nett per adult and RM55nett per child.
Live performance at Saloma’s with good buffet.

SAN FRANCISCO STEAKHOUSE
Mid Valley Megamall, Kuala Lumpur
Reservations: 603 – 2938 2882
2005 - Price: RM39.00++ per adult and RM18.00++ per child
2006 - Price : RM43.80++ per adult and RM19.90++ per child.
2007 - Price : RM43.80++ per adult and RM19.90++ per child.

SERI MELAYU RESTAURANT
Jalan Conlay
Reservations: 603 - 2145 1833
Persembahan Keroncong & Kebudayaan (bulan ramadhan) 8.45pm – 9.15pm
2004 - Price: RM55.00++ per adult and RM 30.00++ per child
2005 - Price: RM60.00++ per adult and RM 35.00++ per child
2006 - Price : RM70.00nett per adult and RM40.00nett per child
2007 - Price : RM70.00nett per adult and RM35.00nett per child
Menu such as Nasi Ayam, Lemang, Rendang Ayam & Randang Tok, Kuah Lodeh and house specialities pengat Durian. We serves five types of sambal dishes - Sambal Tempoyak, Sambal Cencaluk, Sambal Budu, Sambal Belacan & Sambal Nenas. Our Noodle section features daily specials such as Laksa Utara, Mee Soup & Hilited Italian Spaghetti.
The harmonies sounds of Nasyid & cultural show performance will accompany diners. Prayers room are also available for MUSLIM patrons plus we provide an ample free parking to our customer.

SHANGRI LA HOTEL 5* [ Lemon Garden Cafe ]
Jalan Sultan Ismail
Reservations: 603 - 2032 2388
2004 - Price: RM80.00++ per adult and RM40.00++ per child (6 -12 yrs old)
2005 - Price: RM88.00++ per adult and RM44.00++ per child
2006 - Price : RM98.00++ per adult and RM49.00++ per child
2007 - Price : RM98.00++ per adult and RM49.00++ per child
Price : RM128.00++ per adult and RM64.00++ per child
Not only should you look forward to breaking your fast with the enormous spread of authentic local cuisine, but you should also save some room for the wide selection of kuih-muih to end your meal on a sweet note.

SHERATON IMPERIAL KUALA LUMPUR 5* [ Botanica Brasserie ]
Jalan Sultan Ismail
Reservations: 603 - 2717 9900 / 603-2717 9933
2004 - Price: RM66.00nett per adult and 50% off per child ( below 12 yrs old)
2005 - Price: RM79.00++ per adult and RM40.00++ per child
2006 - Price : RM95.00nett per adult and RM47.50nett per child.
2007 - Under Rebnovation.
For those who appreciate a little culture with their meal, you can opt for Botanica Brasserie’s buka puasa delights under the cover of designer palm trees. You will also be entertained by a live ghazal performance.

SRI ANGKASA (Formerly known as IMPIANA HOTEL KUALA LUMPUR) [ Saffron Brasserie ]3*
Jalan Tun Tan Cheng Lock
Reservations: 603 - 2026 6060 Ext. 7801
2004 - Price: RM38.00nett per person
2005 - Price: RM32.00++ per adult and RM23.00++ per child
2006 - Price : RM40.25nett per adult and RM32.20nett per child.
2007 - Price : RM38.00nett per adult and RM28.00nett per child.
Local dishes in style.

SWISS-GARDEN HOTEL KUALA LUMPUR 3* [ Garden Terrace ]
117, Jalan Pudu, 55100 Kuala Lumpur
Reservations: 603 - 2141 3333 ext 512
2004 - Price: RM39.00++ per person and 30% off per child
2005 - Price: RM45.00++ per adult and RM31.00++ per child
2006 - Price : RM57.70++ per adult and RM28.75++ per child.
2007 - Price : RM48.00++ per adult and RM24.00++ per child.
International and local delights.

THE FEDERAL KUALA LUMPUR [ The Verandah ] 4*
35, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Reservations: 603 - 2148 9166
2004 - Price: RM38.00++ per adult and RM19.00++ per child
2005 - Price: RM63.25nett per adult and RM31.65nett per child
2006 - Price : RM58.00++ per adult and RM27.50++ per child.
2007 - Price : RM67.85++ per adult and RM32.20++ per child.

THE LEGEND HOTEL [ Di-Atas Brasserie ] 5*
Putra Place, 100 Jalan Putra
Reservations: 603 - 4042 9888
2004 - Price: RM69.00nett per person
2005 - Price: RM65.00++ per adult and RM32.50++ per child
2006 - Price : RM68.00++ per adult and RM34.00++ per child.
2007 - Price : RM69.00++ per adult and RM34.50++ per child.
Di-Atas presents lip-smacking Ramadhan Delights, authentic local offerings such as Itik Solok, Ikan Keli Masak Tempoyak, Sambal Udang Galah Dengan Petai and many more.

THE PAN PAC KUALA LUMPUR [ Selera ] 5*
Jalan Putra
Reservations: 603 - 4042 5555
2004 - Price: RM50.00++ per person
2005 - Price: RM72.40nett per adult and RM36.20++ per child
2006 - Price : RM73.00++ per adult and RM36.50++ per child.
2007 - Price : RM65.00++ per adult and RM32.50++ per child.
Selera offer a myriad of both Asian and international delicacies

THE REGENT KUALA LUMPUR [Terrace ] 5*
Jalan Bukit Bintang
Reservations: 603 - 2141 8000 ext 4163/4164
2004 - Price: RM50.00++ per person
2005 - Price: RM70.00++ per adult and RM42.00++ per child
2006 - Price : RM76.00++ per adult and RM38.00++ per child.
2007 - Price : RM84.00++ per adult and RM42.00++ per child.

THE ROYAL BINTANG (Formerly known as Century Kuala Lumpur) [ Sunflowers Brasserie’s ] 4*
17-21, Jalan Bukit Bintang, 55100 Kuala Lumpur.
Reservations: 603 - 2143 9898 ext 2806/2807
2004 - Price: RM40.00++ per adult and RM25.00++ per child
2005 - Price: RM48.00++ per adult and RM24.00++ per child
2006 - Price : .
2007 - Price : RM45.00++ per adult and RM22.50++ per child.
Tempting dishes from the action stall include Chicken and Beef Satay, Lamb Sharwarna, Roti Canai, Murtabak, Penang Prawn Mee, Ikan Bakar and succulent seafood.

RAMADHAN BUFFET 2007
SELANGOR

CONCORDE HOTEL SHAH ALAM [ Melting Pot ] 4*
Jalan Tengku Ampuan Zabedah C9/C, Shah Alam
Reservations: 603 -5512 2200 ext. 2304
2004 - Price:RM47.00++ per person and 50% off per children
2005 - Price: RM55.00++ per adult and RM27.50++ per child
2006 - Price : RM58.00++ per adult and RM29.00++ per child.
2007 - Price : RM60.00++ per adult and RM30.00++ per child.
Ramadhan buffet.

CYBERLODGE CYBERJAYA [ The Veranda ] 4*
Reservations: 603 -8312 7000
2004 - Price:RM45.00nett per person and RM22.50nett per child
2005 - Price: RM55.00++ per adult and RM27.50++ per child
2006 - Price : RM65.00++ per adult and RM32.50++ per child.
2007 - Price : RM65.00++ per adult and RM32.50++ per child.
Nestled in Cyberjaya is the Cyberview Lodge, a resort that is usually more overrun by execs looking to indulge for lunch. Relax and tuck into the Malay buffet before moving onto the Western favorites and keep an eye out for the soothing Koi ponds around you.

DE PALMA INN AMPANG [ Rumia ] 3*
Jalan Selaman ½, Palm Square, Ampang Point, Jalan Ampang, 68000 Ampang, Selangor.
Reservations: 603 - 4270 7070
2004 - Price: RM40.00nett per adult and RM22.50nett per child .
2005 - Price: RM45.00++ per adult and RM24.00++ per child
2006 - Price : RM45.00++ per adult and RM24.00++ per child.
2007 - Price : RM55.00 nett per adult and RM28.00 nett per child.
Buffet spread of traditional Malaysia dishes

DE PALMA INN KUALA SELANGOR [ Rumbia Coffee House] 3*
Jalan Tanjung Keramat, 45000 Kuala Selangor, Selangor.
Reservations: 603 – 3289 7070
2005 - Price: RM22.00++ per adult and RM12.00++ per child
2006 - Price : RM25.00nett per adult and RM13.00nett per child.
2007 - Price : RM25.00nett per adult and RM13.00nett per child.
Buffet spread of traditional Malaysia dishes

DE PALMA INN SEPANG [ Rumbia Coffee House] 3*
Bandar Baru Salak Tinggi, 43900 Sepang, Selangor.
Reservations: 603 – 8706 2020
2005 - Price: RM22.00++ per adult and RM12.00++ per child
2006 - Price : RM25.00++ per adult and RM15.00++ per child.
2007 - Price : Not available.
Buffet spread of traditional Malaysia dishes

DE PALMA INN SHAH ALAM [ Rumbia Coffee House] 3*
Jalan Nelayan 19/15, Section 19, 40718 Shah Alam, Selangor.
Reservations: 603 – 5542 8080
2004 - Price: RM40.00nett per adult and RM22.50nett per child .
2005 - Price: RM43.00++ per adult and RM20.00++ per child
2006 - Price : RM43.00++ per adult and RM21.50++ per child.
2007 - Price : RM50.00 nett per adult and RM25.00 per child.
Buffet spread of traditional Malaysia dishes

EASTIN HOTEL [ Swezbrafferie Brasserie ] 4*
Reservations: 603 - 7665 1111
2004 - Price: RM52.00++ per adult and RM31.00++ per child.
2005 - Price: RM92.00nett per adult and RM59.00nett per child
2006 - Price : RM78.00++ per adult and RM50.70++ per child.
2007 - Price : RM85.00++ per adult and RM55.00++ per child.

GRAND BLUE WAVE HOTEL SHAH ALAM 4*
Persiaran Perbandaran, Seksyen 14, Shah Alam
Reservations: 603 - 5031 3388 ext.2612 [ Semarak Cafe ]
2004 - Price: RM48.00++ per adult and RM24.00++ per child ( 7 – 12 years)
2005 - Price: RM59.00++ per adult
2006 - Price : RM69.00++ per adult RM39.00++ per senior citizen and RM29.00++ per child.
2007 - Price : RM62.00++ per adult RM32.00++ per child.

HILTON PETALING JAYA [ Paya Serai ] 5*
Reservations: 603 - 7955 9122 ext.4060
2004 - Price: RM52.00++ per adult and RM35.00++ per child
2005 - Price: RM75.00++ per adult and RM49.00++ per child
2006 - Price : RM98.90 nett per adult and RM58.65 nett per child.
2007 - Price : RM86.00 ++ per adult and RM51.00 ++ per child.
Vast choices of freshly prepared acar, kerabu, sambal and hand-picked ulam served together with 6 types of local keropok. From the buffet line are main dishes of poultry, meat and seafood like ayam panggang bercili, gulai daging, kari ikan tonkol, ikan bakar, pais kerang, ketam masak chili, just to name a few. Otherwise opt for freshly grilled items such as ayam goreng, burung puyuh goreng, ketam goreng, otak-otak bakar and satay.

HOLIDAY VILLA SUBANG [ Palm Terrace ] 5*
Reservations: 603 - 5633 8788 ext. 7201 / 7211
2004 - Price: RM49.90++ per adult and RM39.90++ per child
2005 - Price: RM65.00++ per adult and RM45.00++ per child
2006 - Price : RM68.00++ per adult and RM48.00++ per child.
2007 - Price : RM79.35 nett per adult and RM39.60 nett per child.
International and local delights.

HOTEL ARMADA PETALING JAYA [ Utara Coffee Shop ] 4*
Reservations: 603 -7954 6888
2004 - Price:RM49.45nett per person
2005 - Price: RM52.00++ per adult and RM32.00++ per child
2006 - Price : RM56.00++ per adult and RM28.00++ per child.
2007 - Price : RM60.00++ per adult and RM30.00++ per child.
Ramadhan buffet.

HOTEL EQUATORIAL BANGI-PUTRAJAYA
Off Persiaran Bandar, 43650 Bandar Baru Bangi, Selangor
Reservations: 603 – 8925 1111 / 8210 2222
2005 - Price: RM56.00++
2006 - Price : RM72.00++ per adult and RM36.00++ per child
2007 - Price : RM78.00++ per adult and RM45.00++ per child

HOTEL GRAND CONTINENTAL KUALA LUMPUR
Jalan Belia / Jalan Raja Laut, 50350 Kuala Lumpur
Reservations: 603 – 2693 9333 ext 1123
2005 - Price: RM48.00++ per adult and RM25.00++ per child
2006 - Price : RM51.00++ per adult and RM25.00++ per child.
2007 - Price : RM52.00++ per adult and RM26.00++ per child.

HYATT REGENCY SUJANA SUBANG [ Suria ] 5*
Reservations: 603 - 7846 1234
2004 - Price: RM58.00nett per person
2005 - Price: RM70.00++ per adult and RM35.00++ per child
2006 - Price : RM56.00++ per adult and RM27.50++ per child [1st & 3rd Week]
RM70.00++ per adult and RM35.00++ per child [2nd & 4th Week]
2007 - Price : RM68.00++ per adult and RM34.00++ per child [1st & 4th Week]
RM78.00++ per adult and RM39.00++ per child [2nd & 3rd Week]
This scrumptious resort hotel provides amazing and relaxing views as you eat. Indulge in your kampung favorites such as those laksas and buburs.

KELANA SEAFOOD CENTRE
Jalan Perbandaran, Kelana Jaya
Reservations: 603 - 7803 8118
2004 - Price: RM38.00++ per adult and RM15.00++ per child
2005 - Price: RM39.90.00++ per adult and RM18.90++ per child
2006 - Price : RM42.90++ per adult and RM19.90++ per child
2007 - Price : RM49.90++ per adult and RM25.90++ per child
Ramadhan BBQ Buffet

KUB SINGGAHSANA
Petaling Jaya
Reservations: 603 - 7956 2100
2004 - Price: RM39.90nett per adult and RM25.00nett per child
2005 - Price: RM48.00nett per adult and RM28.00nett per child
2006 - Price : RM53.00nett per adult and RM38.00nett per child.
2007 - Price : RM53.00nett per adult and RM38.00nett per child.
Ramadhan Buffet

PALACE OF THE GOLDEN HORSES [ Carousel ] 5*
MINES Resort City, Jalan Kuda Emas, 43300 Seri Kembangan, Selangor Darul Ehsan
Reservations: 603 - 8944 3781
2004 - Price: RM60.00 nett per adult and RM35.00 nett per child (below 12 years old)
2005 - Price: RM65.00++ per adult and RM38.00++ per child
2006 - Price : RM65.00++ per adult and RM38.00++ per child
2007 - Price : RM78.00++ per adult and RM39.00++ per child
Buka Puasa is definitely an uplifting affair at Carousel Restaurant. With a melting pot of over 60 favourites, savour the famous Anika Panggang (Marinated Grilled Meats & Seafood), Dendeng Daging (Deepfried Marinated Beef with Chilli & Spices) and Ketam Goreng Mamak (Fried Crab in Mamak style), are just the few on our buffet tables.

PALM GARDEN HOTEL IOI RESORT
IOI Resort, 62502 Putrajaya
Reservations: 603 – 8943 2233
2005 - Price: RM50.00++ per adult and RM25.00++ per child
2006 - Price : RM60.00++ per adult and RM36.00++ per child
2007 - Price : RM65.00++ per adult and RM40.00++ per child

QUALITY HOTEL SHAH ALAM [ Gardenia ] 4*
Reservations: 603 - 5510 3696
2004 - Price: From RM38.00++ per adult and RM15.00++ per child
2005 - Price: RM42.50++ per adult and RM19.9++ per child/senior citizen
2006 - Price : RM60.00++ per adult and RM36.00++ per child
2007 - Price : RM48.00 ++ per adult and RM24.00 ++ per child/senior citizen.
Best collection of kampong food in stall concept.

SHAH VILLAGE [Gazebo] 3*
Lorong Sultan, Petaling Jaya
Reservations: 603 - 7956 9322
2004 - Price: RM29.00nett per person
2005 - Price: RM35.00nett per adult and RM20.60nett per child
2006 - Price : RM38.00nett per adult and RM20.00nett per child.
2007 - Price : RM38.00nett per adult and RM20.00nett per child.
Variety dishes with many local specialties.

SHERATON SUBANG HOTEL & TOWERS
Jalan SS12/1, 47500 Subang Jaya, Selangor.
Reservations: 603 – 5031 6060 ext. 1927
2005 - Price: RM60.00++ per adult and RM30.00++ per child
2006 - Price : RM75.00++ per adult and RM37.50++ per child.
2007 - Price : RM75.00++ per adult and RM37.50++ per child.

SUNWAY LAGOON RESORT HOTEL 5*
Reservations: 603 - 7492 8000
2004 - Price: RM58.00++ per adult RM38.00++ per child (below 12 years) [ Sun & Surf Cafe ]
2005 - Price: RM78.00++ per adult and RM39.00++ per child
2006 - Price : RM76.00++ per adult and RM38.00++ per child
2007 - Price : RM86.00++ per adult and RM43.00++ per child (Sunway Resort)
Price : RM68.00++ per adult and RM34.00++ per child (Sunway Pyramid)
‘LAUK PAUK KAMPUNG’ and savour the unique delicacies of ‘The 3 Mak Cik’, specially flown in to prepare over 100 dishes of rich Ramadan delights including such favourites as Ulam-ulam Melayu, Kerabu Udang dengan Mangga, Rojak Buah and many more renowned culinary dishes from Terengganu , Penang and Johor.

THE PAN PAC GLENMARIE KUALA LUMPUR [ Kites ] 5*
Jalan Usahawan U1/8, Seksyen U, Shah Alam
Reservations: 603 - 7803 1000
2004 - Price: RM48.00++ per adult and 50% off for children
2005 - Price: RM60.00++ per adult
2006 - Price : RM65.00++ per adult and RM32.50++ per child .
2007 - Price : RM75.00++ per adult and RM38.00++ per child .
Offering local and western flavours,, and includes mouth-watering items from its buffet counter and an enticing dessert menu offering a range of tempting sweets and local desserts

THE PAN PAC KUALA LUMPUR INTERNATIONAL AIRPORT [ Restoran Degrees ] 5*
Jalan CTA 4B KLIA Sepang
Reservations: 603 - 8787 3333 ext. 2488
2004 - Price: RM55.00+ per adult and 50% off for children (government service charge only)
Special price for MAS or MAB staffs :RM40.00+ per person government service charge only)
2005 - Price: RM75.00++ per adult and RM40.00++ per child
2006 - Price : RM75.00++ per adult and RM40.00++ per child
2007 - Price : RM85.00++ per adult and RM42.50++ per child
Specialities of the house are classic Italian pastas and local noodles

THE SUMMIT HOTEL [ Oceania Coffee House ]4*
Persiaran Kewajipan, USJ 1, 47600 UEP Subang Jaya, Selangor
Reservations: 603 - 8023 3000
2004 - Price: RM45.00nett per adult and RM27.00nett per child (4- 12 years)
2005 - Price: RM55.00nett per adult and RM35.00nett per child (4- 12 years)
2006 - Price : RM48.00++ per adult and RM24.00nett per child
2007 - Price : RM65.00++ per adult and RM33.00nett per child
Kampung Style buffet with tongkat ali beverage.

RESTORAN BERPUTAR SERI ANGKASA @ MENARA KUALA LUMPUR
TH02, Menara Kuala Lumpur, Jalan Puncak, Off Jalan P. Ramlee, 50250 Kuala Lumpur
Reservations: 603 – 2020 5055
2005 - Price: RM88.00++
2006 - Price : RM115.00nett per adult and RM64.00nett per child
2007 - Price : RM132.00nett per adult and RM74.75nett per child

RESIDENCE HOTEL
Km 7, Jalan Kajang-Puchong, 43009 Kajang, Selangor
Reservations: 603 – 8926 8175
2005 - Price: RM38.00++ per adult and RM20.00++ per child
2006 - Price : RM 49.00++ per adult
2007 - Price : Not available.

RAMADHAN BUFFET 2007
NEGERI SEMBILAN

ROYAL ADELPHI HOTEL [ ] 5*
Seremban
Reservations: 606 – 766 6666
2006 - Price : RM55.00++ per adult and RM27.50++ per child.
2007 - Price : RM58.00++ per adult and RM38.00++ per child.
Ramadhan buffet.

ALSON KELANA HOTEL [ ] 4*
Seremban
Reservations: 606 – 762 7888
2006 - Price : RM48.00++ per adult.
2007 - Price : RM40.00++ per adult and RM30.00++ per child.
Ramadhan buffet.