SEAFOOD has long been a favourite of diners in Malaysia, and the options available at a buffet spread in one Kuala Lumpur hotel does not disappoint.

Guests at Curate restaurant, Four Seasons Hotel Kuala Lumpur, can look forward to a Saturday night buffet featuring dishes prepared with fresh ingredients sourced from local waters.

The eatery’s emphasis is on sustainability and seasonality. Its seafood such as sea bass, kingfish, red snapper and grouper have been sourced from Malaysian fishermen.

(Above) Walter showcasing the buffet offerings of lobster and oysters.(Left) Prawns and lobster, tandoori style. — Photos: LOW BOON TAT and CY LEE/The Star

Executive sous chef Walter Joseph said this approach ensures fresher flavours and reduces the environmental impact of imports.

“We try to source as much local fish as we can because at Four Seasons, we aim to be sustainable,” he said.

Across the spread, diners will find Malaysian seafood highlighted at different stations.

At the Western counter, there is tomato salsa red snapper while steamed grouper and sea bass noodle dishes are available at the Asian counter.

Kingfish is featured in Indian-style curries, offering hearty flavours.

Native prawns and flower crabs are also included in the spread.

Walter said certain premium foods such as oysters and Boston lobsters are imported to complete the seafood variety.

“While we try to prioritise local ingredients, we have to import seafood that we cannot find in Malaysia,” he added.

Cold offerings include a selection of seafood on ice, smoked seafood platters, ceviche and sashimi.

The more indulgent highlights comprise freshly shucked oysters, Alaskan snow crab legs and Boston lobster claws.

The hot selections include wok-fried chilli mud crab, seafood briyani rice and char kuay teow with baby scallops.

For Curate’s international range, there are tandoori river prawns, papillote whole salmon and abalone carbonara, among others, to choose from.

Of these, the tandoori river prawns, with its bold spices and smoky aroma, prove to be the “must try” dish.

The sesame-crusted tuna tataki offers a refreshing option, with lightly seared slices of tuna resulting in a mix of tender and crispy textures plus a hint of nuttiness.

For those seeking something other than seafood, there are equally satisfying options such as roast lamb with rosemary jus, tandoori chicken and creamy mushroom risotto.

Guests craving something heartier can choose from seafood paella, butter prawns, grilled squid and stir-fried slipper lobster with black pepper sauce served at the hot stations.

Walter said the idea was to keep the buffet spread dynamic while balancing local flavours with international expectations.

“We are still learning what guests here love,” he said.

“Malaysians are adventurous but they still appreciate familiar flavours. So, we try to offer a bit of both.”

Desserts feature both Western and local influences, with choices like kuih, ice kacang as well as baklava.

Bounty of fish, prawns and mussels at Curate’s seafood buffet served every Saturday night.

There is also the playful coconut floating island – a delicate pairing of fluffy meringue and coconut cream, which is sweet and soothing to the palate after a seafood-rich meal.

This is the second year that the seafood buffet is being offered.

Walter said Curate had initially planned to launch the buffet later this year but positive customer feedback convinced them to bring it forward.

The buffet is priced at RM288+ per adult and RM144+ per child.

It is available from 6pm to 10pm every Saturday until June.

CURATE, Level 6B, Four Seasons Hotel Kuala Lumpur, 145, Jalan Ampang. (Tel: 03-2382 8602) Email: diningreservations.kualalumpur@fourseasons.com

Business hours: 6am to 10pm, daily.

This is the writer’s personal observation and is not an endorsement by StarMetro.