Malaysian Cuisine
Bijan, which was named Best Malay Restaurant just a year after it opened in 2003, serves traditional Malay dishes in a modern dining room with distinctive Asian accents. Guests may also choose to dine al fresco on the restaurant’s leafy terrace patio. Not confined to the kitchen, on Saturday mornings head Chef Zulkifli bin Razali leads a tour to the Chow Kit markets to peruse the variety of fresh produce he uses in such must-try dishes as dry beef curry with lemongrass, Penang-style fish curry with turmeric and the signature rusuk panggang, BBQ beef ribs smothered in dark soy sauce.
