Charcoal, Barbecue Buffet, The Saujana Hotel, Subang

Kirsten Durward and Monica Tindall
Featuring a differently themed buffet with a focus on authentic Malaysian tastes and locally sourced ingredients, make sure you are hungry if heading to Charcoal at The Saujana Hotel Kuala Lumpur of an evening. Enjoy the fresh spacious ambience and smiling friendly service in this refurbished peaceful location on the outskirts of the city.
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Charcoal Restaurant
Start with some fresh seafood – I adore the huge tiger prawns. Load up on fresh salads; we were particularly fond of a unique pomelo, pineapple, yam concoction on the night we visited. Then take a meander through a whole range of flavour combinations. I heap different curries on my plate, enjoying the chicken jalfrezi, but loving the dry lamb curry, something I wish my dad could taste, for he always says lamb is the best meat for curry.
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Salad and Seafood Section
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Indian Spread
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Monica is hovering over the fresh pasta station, putting together a tomato veggie concoction with plenty of cheese. It is always a pleasure to have pasta sauce cooked directly to your tastes in front of your eyes.
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Pasta and Sauce Section
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Live Cooking Station
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Vegetarian Pasta
I hover over some duck with sweet sauce and some baby squid before heading to the centrepiece of the buffet, the barbecue station. This is what lifts the dining experience at Charcoal out of being just another buffet – the impressive central charcoal fire grill. There’s nothing quite like seeing a whole lamb on the rotisserie being turned as soft slices of meat are carved off ready to fill your waiting plate.
As piece after piece sizzles on the grill, a little sensuous steam rises in the air. It adds a little vibrancy and movement. Select from the pre-cooked, I’m particularly fond of satay myself and the peanut sauce here is yummy, or choose a cut to enjoy grilled for you. There is every choice from fat chicken pieces, thick white fish, sliced beef, lamb pieces and more – all marinaded in signature flavours, too much to eat or even list! Make your selection of sauce on the side and chow down to your heart’s content.
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Chefs, and Lamb on Spit
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Plate of Grilled Meats
But leave some space for dessert for there is plenty to choose from. In a previous post Monica has raved about the ice kacang and I find the pretty turquoise ice grinder to be oh so cute. Create your own dish from the plethora of colourful choices offered for this local favourite. Lots of pretty little dishes tempt us to taste: a pandan fudge cake, a coffee cheese cake, a mango mousse and more.  All would please the sweet toothed diner, and not many can pass up the opportunity to dip in the chocolate fountain either. But for Monica and I the dessert delight of the night is the massive tub of fruity bread and butter pudding with delicious vanilla sauce. We sigh over how sometimes simple food is just the best. I could spoon up the sauce all night long.
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Dessert Spread
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
You may find different choices when you visit, but you wont be disappointed with the range on offer or the value for money. Take your time and eat till you can barely stagger back to your car or room. Because it is all there to be enjoyed.
Reasons to visit: Fresh barbecue from the charcoal grill, peaceful out of town location
The Saujana Hotel Kuala Lumpur
Jalan Lapangan Terbang SAAS,
40150 Shah Alam,
Selangor Darul Ehsan
+6 03 7843 1234 ext 6122
Charcoal is open daily from 6.00 am – 11.00 pm
Prices range from RM35 – RM350
Thursday – Peranakan (dinner)
Friday – Seafood (dinner)
Saturday – BBQ (dinner)
RM116 per person
*Oysters Buffet Add-On at RM88 per person
Saturday & Sunday Brunch
RM116 per person
*Oysters Buffet Add-On at RM88 per person
Eat All You Can  Oyster Bar 
RM118 per person
*shucked or baked
*Selection of oysters may vary dependent to the seasons.
Oysters Flight 
(per portion of 5 pieces)
Galagher, Creuses, Fine de Claire,Tasmanian Prime, Pacific Prime
RM80 per flight
*shucked or baked
*Selection of oysters may vary dependent to the seasons.
* Free flow SHR wines available daily at RM 100 (7pm – 9pm) *
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  1. Monica, Kirsten and Cordobes Jnr.
    I have now come to the only logical conclusion that the Malay nationals and the ex-pat colony
    do nothing but eat, drink and make merry in KL. How all these magnificently presented food arrays can be shown would suggest that food and drinking is something akin to that "ditty" of Noel Coward fame – "Mad dogs and Englishmen go out in the Midday Sun". Thus it now must be – "Eat, Drink or be Damned".

    It is no wonder that Junior Cordobes falls off his bike – he has a weight distribution problem when he straddles the bloody mechanical machine.
    How he water skis or rides his steed is becoming a mystery to me.

    Now not all this food surely can be consumed – that begs the question.
    What happens to the "left overs" – is it distributed to the poor of KL????
    I think that would be a very good and charitable cause.

    El Colin Cordobes, he with a now social justice conscience – you may if you like, elevate me
    to a sainthood – St. El Colin Cordobes will do nicely.

    • Malaysians do proudly accept the claim that eating is a national pastime. And… well… we're just 'trying to fit in' you could say 😉
      Where do all of the leftovers go? That is a very good question. One that we've also been mulling over for quite some time. With hygiene laws I believe it's difficult to distribute leftovers as food cannot be left out longer than certain periods. I do know of a couple of hotels that turn their organic waste into compost and others who are also developing systems to use the methane (a result of composting) as a fuel source. Truly though, it's better not to have the waste to start with. I have seen an increasing trend where some hotels are choosing to have a semi-buffet (usually appetisers and dessert), and prepare the mains a la carte. I think that's a good step forward. This area of the world though does love a buffet, so there's a bit of a change of mindset and education needed.

    • Thanks Monica for the reply.
      The Semi-buffet sounds far more practical.
      I have noted here that the Sofitel Brisbane which has buffet selections in the main dining
      area puts out so much and then replenishes as the food is eaten. Thus not a great waste.
      What is not eaten on day one, can be retained in hygienic conditions for day 2 – first dispatch out. That gets over the waste problem.
      I also have been told that other MAJOR hotels – Hilton, Marriot etc. do have left overs
      dispatched to shelters for the "down and out" brigade – ever increasing unfortunately, but I would presume that health and hygiene practices are in full force.
      El "Saint" Colin Cordobes.

  2. The ambiance is lovely, warm and inviting, and I love the lighting…not too dark, not too bright. The dishes look amazing!

  3. Sounds like a great place for a sumptuous treat!

  4. What's the price and is there a free flow alcohol option? Thanks

  5. Oh my goodness, don't think i could eat that much to stagger out the door..just words as we wouldn't eat that much…love the seafood..

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