In a season where Ramadan buffets often compete on scale and spectacle, Hilton Petaling Jaya’s offering at Paya Serai stands out by doing less, and doing it more thoughtfully. Rather than chasing novelty, the buffet prioritises dishes that feel familiar, comforting, and worth lingering over.

The buffet combines Malaysian favourites with a well‑curated mix of kerabu, masak lemak dishes, fresh seafood on ice, and a supporting cast of Middle Eastern and Indian items. With such a wide spread, knowing where to start makes all the difference.

Local highlights that feel properly executed

Several traditional dishes stand out not because they are flashy, but because they are done well. One of the strongest offerings is the Daging Batang Pinang wrapped with Mushroom Rendang, where the meat is soft and tender without tipping into that overly mushy texture some hotel buffets fall into. The rendang itself is well-balanced, allowing the spices and coconut to complement rather than overwhelm the beef.

Other standouts include the Brioche with Isi Daging Cincang Wagyu which works well as a small bite, with soft bread and a savoury filling that doesn’t feel overly rich. The BBQ Short Rib with Dendeng Sauce delivers consistent flavour, combining smoky meat with a sweet‑spicy sauce that holds up well at the buffet line. The Kambing Madu Guling is tender enough and lightly sweetened, avoiding excessive gaminess and pairing comfortably with rice and sambal.

The Nasi 10 Ulam deserves particular mention for its authenticity. This isn’t a pared‑down or decorative take, the rice is accompanied by a genuinely comprehensive mix of ulam including ulam raja, daun selom, daun pegaga, bunga kantan, serai, kacang botol, daun selasih, daun kemang, kacang panjang, and taugeh. It feels true to tradition and is a welcome option for diners looking for something lighter and herb-forward.

Grilled items hold their own, especially the Ayam Percik Bakar, which comes through smoky and fragrant without leaning too heavily into spice. It’s well-marinated, and easy to pair with rice or go on its own.

Kerabu, masak lemak & hearty classics

The kerabu section is another strong point, offering a good mix of textures and flavours. Kerabu Terung, Kerabu Kaki Ayam, Kerabu Sotong dengan Suhun, and Acar Rampai are flavorful without being overly sharp or aggressive, striking a balance that allows diners to sample several without palate fatigue.

There’s also a noticeable variety of Masak Lemak dishes scattered across the spread, reinforcing the buffet’s focus on comfort food rooted in tradition rather than modern reinterpretation.

For heartier fare, the Sup Tulang lives up to its reputation, rich, gelatinous, and deeply savoury. It’s one of those dishes guests tend to return to more than once, especially later in the evening. The Ketam Masala also stands out: the crab is fresh and it carries a proper kick that distinguishes it from milder buffet-style curries.

Adding to the mix is Kentang dan Bunga Kobis Aloo Ghobi, which brings a clear Indian influence. Its spice profile is distinct and aromatic, offering something slightly different from the dominant Malay flavours without feeling out of place.

Seafood, sweets & cooling desserts

The seafood-on-ice section offers a variety of fresh options and works well as a lighter counterpoint to the heavier main dishes. It’s straightforward but appreciated, especially for diners who prefer to start or end their meal with something clean and briny.

Desserts focus on familiar local options. The kuih‑muih selection keeps to traditional flavours and textures without unnecessary additions. The cendol stands out for its fresh santan and balanced toppings, offering a refreshing contrast after heavier, spice‑forward dishes.

Later in the evening, the arrival of fresh durian on wheels adds a distinctly Malaysian flourish and tends to draw a small crowd. It feels less like a gimmick and more like a natural extension of a Ramadan night out.

Prices & promotions

Hilton Petaling Jaya’s Ramadan dinner buffet at Paya Serai is priced according to off‑peak and peak dining periods.

From 19–22 February and 19–20 March 2026, the buffet is offered at RM178 nett per adult and RM89 nett per child (ages 6–12). These dates are fixed‑price periods, with no discounts applicable.

During the peak period from 23 February to 18 March 2026, pricing increases to RM228 nett per adult and RM114 nett per child, with additional dining privileges extended to guests during this window.

• Hilton Honors members receive 10% savings, not stackable with other promotion
• Early bird offer: 20% off via SevenRooms with a 50% deposit, limited to the first 200 guests per dining date
• Group dining: Special rates available for bookings of 30 persons and above during the peak period

For those seeking a more private setting, Private Dining Rooms are available at an additional charge, inclusive of iftar starters and a beverage tower — RM300 nett for up to 10 persons and RM600 nett for up to 14 persons.

Additionally, guests dining at Paya Serai between 19 February and 20 April 2026, with a minimum spend of RM600 nett in a single bill, will be eligible to participate in a prize draw for a 3D2N Premium Suite Riverview stay with breakfast and Executive Lounge access for two at Hilton Kuching.

Our verdict

Hilton Petaling Jaya’s Ramadan buffet works because it knows exactly what it wants to be. In a season crowded with oversized spreads and novelty-driven concepts, Paya Serai stays grounded, focusing on dishes that are familiar, satisfying, and consistently well executed.

This is a buffet for diners who prefer to pace their meal, return to dishes they genuinely enjoy, and treat iftar as a shared, unhurried ritual rather than a one‑round checklist.

For reservations or enquiries, please call +603 7955 9122, WhatsApp +6016 216 0414, email [email protected] or visit SevenRooms to make a reservation.

Featured Image Credit: Hilton