RAMADAN buffets in Kuala Lumpur are rarely short of abundance but it is intention that often separates the memorable from the forgettable. At Berjaya Times Square Hotel, Kuala Lumpur, Santapan Bangsawan attempts to do just that by grounding its vast spread in the idea of heritage and cultural memory.
Drawing inspiration from the spirit of Bangsawan, a concept associated not only with royalty but with elegance and restraint, the buffet reimagines aristocratic dining traditions in a way that feels welcoming rather than distant.
It is less about spectacle and more about honouring flavours that once defined ceremonial and celebratory meals, now adapted for communal breaking of fast.
Walking into the dining space, the sense of occasion is immediate. The layout is expansive yet orderly, guiding diners through a journey of Malaysian classics alongside regional and international touches.
With more than 150 dishes on offer, the spread could easily overwhelm but the experience is anchored by several standout stations that reflect the kitchen’s strongest storytelling.
Two dishes in particular linger long after the meal ends. The oxtail asam pedas is quietly exceptional, a dish that balances sharpness and depth with remarkable control.
The gravy carries a bright, tamarind-forward acidity that cuts cleanly through the richness of the oxtail, while the meat itself is slow-cooked until yielding, absorbing the spice without losing its character. It is bold yet composed, the kind of dish that encourages diners to return for seconds despite the overwhelming choices around them.
Equally impressive is the sup kambing pusaka bangsawan, a dish that exemplifies comfort without compromise.
The broth is deeply savoury, gently spiced and remarkably clean, avoiding the gaminess that often overwhelms lesser versions. The lamb is tender and generous, making the soup less of an accompaniment and more of a centrepiece.
Dress the soup to your liking with a dash of spicy sambal kicap, fried shallots and coriander leaves for extra freshness and crunch that elevates this dish to another level. After a long day of fasting, it offers warmth in the most literal and emotional sense.
Beyond these highlights, the gulai harum rempah istana leans heavily on warmth rather than heat. The gravy is layered and aromatic, clinging to the meat with depth that suggests patience and careful balance.
Meanwhile, the ayam goreng lengkuas seri kencana delivers crispness and fragrance in equal measure, the galangal lending an earthy note that cuts through the richness of the dish. It is one of those familiar flavours that instantly feels nostalgic, evoking home-cooked meals rather than hotel kitchens.
For those drawn to noodles and broths, raja rasa mi kari daun kesum stands out with its herbaceous lift. The daun kesum adds brightness to the curry base, preventing it from tipping into heaviness. It is a thoughtful touch that reflects the kitchen’s attention to balance.
At the grill and live stations, dishes such as the oriental palace BBQ lamb and sate warisan pujangga attract steady queues. The lamb is tender and smoky, while the satay is well-marinated, served with a peanut sauce that is neither too sweet nor too thick. These are crowd-pleasers but they do not feel generic.
The emperor steamboat and belanga maharaja stations add an interactive element to the meal, allowing diners to personalise their experience. Meanwhile, the chicken claypot majesty offers comfort with its slow-cooked depth, the sauce soaking into the rice and meat with ease.
European Crown Cuisine appears almost unexpectedly within the spread, offering roasted meats and classic sides. While not the star of the buffet, it provides a familiar option for diners seeking variety beyond local flavours.
Dessert is where Santapan Bangsawan leans fully into indulgence. The royal indulgence confectionery section features an array of traditional kuih alongside richer sweets, creating a satisfying contrast between light and decadent. The balance feels intentional, ending the meal on a note of celebration rather than excess.
Head of Culinary chef Rossham Rusli explained the menu was built with respect for tradition while remaining accessible to modern diners.
“Bangsawan dining was never meant to intimidate, but to reflect care, balance and generosity and we wanted the flavours to feel familiar while still carrying a sense of refinement,” he said.
Rather than reinventing dishes for novelty’s sake, the kitchen focused on refining what already resonates. That philosophy is evident throughout the buffet. The flavours are bold but familiar, elevated without losing their soul.
Beyond the food, what makes Santapan Bangsawan feel appropriate for Ramadan is its emphasis on togetherness. The buffet is designed for sharing, with dishes that encourage conversation and communal enjoyment rather than individual plating.
That sense of warmth carries through the service as well. Despite the scale of the buffet, staff remain attentive and efficient, ensuring plates are cleared promptly and stations replenished without fuss.
Ultimately, Santapan Bangsawan succeeds not because it offers more, but because it offers meaning. It respects tradition without being trapped by it and it understands that Ramadan dining is as much about atmosphere as it is about food.
The buffet is available from Feb 20 to March 17 and is served daily from 6pm to 10pm. It is priced at RM178 nett per adult and RM108 nett per child. Diners can also enjoy an early bird promotional rate of RM138 nett per adult, valid until Feb 15.
For group gatherings, specially curated packages are available, including the Emas Package for a minimum of 200 persons at RM123 nett per person, the Perak Package for a minimum of 50 persons at RM130 nett per person and the Gangsa Package for a minimum of 30 persons at RM135 nett per person.
