Step into the vibrant heart of Makan Kitchen at DoubleTree by Hilton Kuala Lumpur and embark on a nine-week gastronomic journey that celebrates Malaysia’s rich culinary heritage.
The Crafted by Culinary Masters buffet series, running from October 1 to November 22, 2025, brings together nine distinguished chefs, each presenting a signature dish that reflects their unique culinary philosophy and regional inspiration.
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Image Credit: Hilton
Weekly spotlight: one chef, one dish
Each week, diners are treated to a highlight dish crafted by a featured chef. The series began with Chef Fatin’s Kelantanese Ulam Poke Bowl, a modern interpretation of traditional East Coast flavours.
Weeks two and three consisted of Chef Gerald Chong's Roasted Chicken Stuffed with Chicken Jerky & Preserved Mandarin Orange Jus between 6–11 October followed by Chef Zul's Pansoh Udang between 13 and 18 October.
The lineup for this week and the rest are as follows:
- Chef Raj & Chef Sugu (21–25 Oct): Diwali Cook-Off — Featuring Line-Caught Fish Tikka with Curry Couscous & Meetha Dahi and Badami Jhinga Korma.
- Chef Eddie (27 Oct–1 Nov): Salt-Crusted Kombu Baked Salmon with Yuzu & Miso Cream — A delicate umami-rich creation.
- Chef Chua (3–8 Nov): Pulut Hitam Cake with Coconut Chantilly — A nostalgic dessert with a modern twist.
- Chef Lim (10–15 Nov): Wok-Fried Butter Tiger Prawns with Egg Floss & Salted Egg — A luxurious take on a Southeast Asian classic.
- Chef Amir (17–22 Nov): Red Snapper Paupiette with Miso Gula Melaka Glaze — A fusion of East Asian and local flavours.
Beyond the signature dish
While the spotlight shines on one chef each week, the rest of the buffet is a culinary playground. Makan Kitchen’s live show kitchens showcase the diversity of Malaysian cuisine across Malay, Chinese, Indian, and Western stations.
Guests can start with fresh Seafood on Ice, followed by selections from the Charcuterie and Salad Bars.
For those who enjoy grilled fare, the Grilled Chicken and Fish are a must-try. Pasta lovers will appreciate the À La Minute Pasta Station, complete with a Parmesan Wheel for added indulgence.
The Malay Kitchen features bold local flavours such as Sambal Ketam, Lamb Neck Rendang, and Kapitan Chicken. Over at the Chinese Kitchen, highlights include Roasted Duck and Steamed Fish.
Meanwhile, the Indian Kitchen impresses with hearty dishes like Chicken Varuval, Goan Salmon Fish Head Curry, and Kashmiri Pulao.
No buffet is complete without a sweet finale, and Makan Kitchen delivers an impressive dessert spread that caters to both traditional and modern tastes. Guests can indulge in the creamy Matcha Crème Brûlée, tangy Raspberry Flan, and a colorful assortment of Malay kuih-muih.
For those seeking interactive fun, the Chocolate Fountain is a crowd favorite, while warm beverages like Teh Tarik and Masala Tea round off the meal with a soothing touch.
A great Diwali cook-off
From 21–25 October 2025, Makan Kitchen celebrates Deepavali with a Diwali Cook-Off featuring:
- Chef Raj’s Line-Caught Fish Tikka with Curry Couscous & Meetha Dahi
- Chef Sugu’s Badami Jhinga Korma
Image Credit: Hilton
Guests can enjoy Dilmah tea pairings, complimentary access to the saltwater pool, and a Kids’ Corner to keep the little ones entertained.
Final week grand finale
If you missed any of the weekly highlights, don’t worry, the final week of the series will feature all nine signature dishes, giving diners a chance to experience the full spectrum.
Reservations are highly recommended for this limited-time culinary showcase.
The buffet dinner is available from 6:30 PM to 10 PM on selected days:
- Tuesdays to Thursdays: RM 128 nett per adult | RM 64 nett per child
- Fridays and Saturdays (Seafood Special): RM 189 nett per adult | RM 95 nett per child
- Buy 4 Free 1 Promotion: Available throughout the series for added value.
For more information check out their website or click here for menu highlights.
Featured Image Credit: Hilton
