The sacred month arrives with a rich sense of nostalgia and flavour at the St Regis Kuala Lumpur, where “Malam Warisan Melayu 2026” returns with a refined, heritage-driven dining experience built around Malaysia’s forgotten recipes and traditional spice craft.
This year’s theme, “Forgotten Flavours”, puts the spotlight on time-honoured Malay dishes that are rarely seen today, reintroducing them in a luxury setting designed for reflection, generosity and togetherness.
Held at The Reading Room from Feb 18 to March 18, the Ramadan buffet transforms dinner into a culinary journey across all 14 Malaysian states.
The kitchen takes a revivalist approach, focusing on heirloom recipes, slow techniques and layered spice profiles rather than modern shortcuts, while a rotational menu keeps the experience fresh throughout the season.
Executive Chef Norazizi Taslim said the direction this year goes beyond crowd favourites and digs into deeper culinary roots.
He explained that the team deliberately set out to revive rarely featured Malay dishes and rebuild their flavour from the ground up.
“This year, together with the team, we are focusing on forgotten Malay recipes — bringing back dishes that people rarely see now.
“We feature classics like kerutup and also rendang tok, which is honestly one of our signature dishes. Most of our gulai bases are made from our own spice blends where we roast and prepare them using cumin, coriander seeds and other local spices like turmeric leaf, galangal, ginger and lemongrass. In Malay cooking, we call this process sangai, roasting and blending the spices fresh for deeper flavour,” he said.
Across the spread, guests will find state-inspired specialities such as Negeri Sembilan’s Ayam Panggang Pasu Berempah Dwi Jintan, Melaka’s Udang Harimau Masak Lemak Cili Api Belimbing Buluh, Kedah’s Pindang Ikan Jenahak Rebus Timun Tua, Selangor’s Kambing Salai Gulai Terung Pipit, Johor’s Asam Pedas Ikan Jenahak Umbut Keladi, Terengganu’s Sotong Sumbat Gulai Daun Limau Purut, all presented with a polished, contemporary finish while staying true to their origins.
Dinner is served nightly from 6.30pm to 10.30pm, with an early bird rate of RM256 nett per adult and RM128 nett per child from Feb 18 to 22, and a standard rate of RM298 nett per adult and RM149 nett per child from Feb 23 to March 18.
For those who prefer to break fast at home, the Warisan Melayu Signature Takeaway Box (priced at RM488 nett per box) offers a complete heritage menu for two to three people, bringing together multi-state specialities and premium desserts in one curated set designed for easy sharing and comforting indulgence.
Beyond the dining hall, the celebration continues at the lobby-level Drawing Room Boutique with the House of Warisan Melayu, a festive gifting showcase open from Feb 25 to March 18.
The collection features handcrafted delicacies and bespoke gift sets inspired by wau craftsmanship and the tradition of giving, including signature sambal selections, festive cake ranges, kunafa chocolate and miniature wau-shaped chocolate bon bons, positioned as elegant Raya gifts for hosts, clients and loved ones.
Altogether, Malam Warisan Melayu 2026 positions itself not just as a festive buffet, but as a heritage revival on a luxury plate — where roasted spices, rare recipes and Malaysian identity are given centre stage for a new generation to rediscover.
