This Ramadhan season, Kimpton Naluria Kuala Lumpur invites guests to experience and berbuka puasa in vibrant multicultural tapestry through a scrumptious buffet spread at Tuai + Till, an all-day dual-dining farm-to-table venue with Malaysian and Western flavours. Running from 26 February to 19 March 2026, the enticing Rasa Naluria: Sambal Warisan seasonal dining experience celebrates sambal as the star of the table, not as a side condiment, but as the main storyteller of the meal.
“Sambal has always been more than just a beloved condiment in Malaysian culture. It is a reflection of who we are, where we come from, and the inspiring stories we celebrate. This year, we are honouring that legacy by making the many varieties of sambal the centrepiece of our curated culinary experience, creatively pairing it with both Malaysian dishes and Western favourites to showcase how it bridges flavours, connections and cultures together. What’s unique about these dishes is that they are curated by our culinary team’s very own childhood memories and personally prepared by the chefs who grew up with these flavours,” shared Paul Cunningham, General Manager of Kimpton Naluria Kuala Lumpur.
Step into a culinary celebration, where every dish is crafted with personality and flavours that tell a story. The expansive seasonal dining buffet unfolds across two distinctive phases, each crafted to showcase how sambal connects memory with modernity.
Nation of Sambal
A vibrant spread of traditional sambals are available; from fiery belacan and rich budu to tangy mangga, earthy tempoyak, nutty kerisik, and aromatic bawang – each adding its own bold character to the table.
The first week from 26th February to 4th March, introduces the foundation of the dishes with its deep roots, heritage flavours, and nostalgic comfort. Dishes served during this introductory week focuses on fermentation, earthy ingredients, and gentle heat through carefully selected sambal varieties. Some of the highlights from the line-up include Gulai Tempoyak Ikan Patin paired with Sambal Hitam from Pahang, representing river heritage-style cooking and childhood memories. Typically reserved for special family gatherings, the pairing of Sambal Hitam adds a subtle heat to the dish, making the dish’s enjoyment a layered experience. Sotong Bakar paired with Kelantanese and Terengganu Sambal Budu pays homage to the joy of simplicity; and Pucuk Ubi Masak Lemak Putih paired with Sambal Hijau from Padang, highlights the importance of vegetables in everyday lives, not merely as a side dish.
In the following weeks, from 5th to 19th March, it is where these stories and flavours build upon. Guests will notice that the dishes are more distinct in its aromas, centred around grilled and roasted-forward flavours, promoting a more energetic yet familiar way of eating. Evolving from roots and memories to a more modern celebration of food, the must-try hero dishes include Daging Masak Jintan paired with Sambal Belacan, a bold and spice-forward dish with a robust depth of flavour, common for family dinners cooked at home; Itik Salai Masak Lemak Cili Api, a luxury-forward celebratory and indulgent dish made for special occasions, served with Javanese Sambal Tomato; and Ikan Bakar paired with Perlis and Kedah’s Sambal Mangga, showcasing the bright, explosive flavours that define the second phase of the seasonal dining buffet’s offerings.
Beyond Sambal: A Celebration of Flavours
While sambal takes centre stage, guests are invited to discover a soulful culinary journey that bridges cultures and connections. Some highlights include:
An aromatic centre piece of exquisite Roasted Whole Lamb paired with Harissa Nasi Kabsa, and Smoked Kabsa Salsa; a selection of the ocean’s finest treasures – Snow Crab Legs, Slipper Lobster, Tiger and Freshwater Prawns that are perfectly complemented by house-made sauces, an elegant gourmet cold platter featuring Tuna Tataki, Smoked Salmon, Citrus-Cured Barramundi; and traditional rice accompaniments including Lemang Pulut, Ketupat Palas Pulut Hitam, Serunding Ayam, and Serunding Daging, paired with an array of sambals to honour its diverse culinary heritage.
Ending on a sweet note, enjoy the bold fusion of the Single-Origin Chocolate Mango Chilli and creamy Coconut Crème Caramel. Classics like Onde-Onde, Kuih Seri Muka, and more also offer a nostalgic taste, alongside special treats like Baklava, Basbousa, and Serawa Durian with Pandan Roti Jala, completing an experience that’s both familiar and unexpected.
Rasa Naluria: Sambal Warisan Seasonal Dining Buffet Details:
Period: 26 February – 19 March 2026
Early Bird Rate (bookings until 31 January 2026)
RM 198 nett per adult | RM 99 nett per child (aged 6-12)
Standard Rate (from 1 February 2026)
RM 228 nett per adult | RM 114 nett per child (aged 6-12)
Children aged 5 and below dine free. Senior citizens aged 60 and above enjoy 50% off.
Venue: Tuai + Till, Level 3, Kimpton Naluria Kuala Lumpur
To book a table, please contact +603-2708 8888 or +6019 826 1785.
