Few pairings work so well together as barbecues and pools, which is why The Westin Kuala Lumpur’s popular Brazilian churrascaria buffet is now at a brand new location: Splash, the hotel’s poolside restaurant and bar.
The word churrascaria is derived from churrasco, which loosely translates to mean ‘barbecue’ in Portuguese. What separates the churrascaria experience from regular barbecues is that the passadores, or ‘meat waiters’, will come to your table with meat or seafood on skewers and slice off as many pieces off for you as you’d like – perfect for hungry carnivores.
We walked in to Splash on a Friday evening and were instantly greeted by the mouthwatering aroma of meat cooking over the poolside barbecue. Skewers upon skewers of beef, lamb, sausages, prawn and pineapple more sizzled in neat rows over glowing hot charcoal as the chefs turned them diligently.
Too hungry to wait, we started with the Brazilian side dishes on the buffet tables – think nachos with five different types of dips, lamb empanadas, black bean stew, prawn ceviche and quail’s eggs. The sweet-sour tomato and crab meat soup also whet the appetite well, comfortingly creamy to the taste.
Photo: Karin Chan
Every table has an hourglass-shaped indicator that you can turn over to tell the waiters whether you want more meat brought to your table. Noticing that our ‘Yes, More!’ green sign was up, a waiter hurried over with a large skewer of beef striploin and sliced thin strips for each of us with sharp knives.
The meat was well-cooked and delicious on its own, but we could also choose between three housemade sauces – peri-peri, barbecue or black pepper. I preferred the sweet barbecue sauce on most of the endless barbecued offerings: lamb, sausages, chicken wings, crayfish and even a six-hour slow-cooked beef rib, which was melt-in-your-mouth tender.
All tables also get a refillable grilled seafood platter with scallops, seabass and squid. What they lacked in size, the scallops made up in flavour (and you can always order more), while the seabass was another highlight for its perfectly flaky, well-seasoned flesh.
Did you know that grilling a pineapple makes it sweeter but less likely to sting your tongue? The yellow fruit, along with a dish of grilled vegetables, were the only non-meat items on the grill and provided sweet relief when we wanted a break from the hearty fare.
The buffet is available from 1 November onwards on Fridays and Saturdays, running from 6.30pm to 10.30pm. It costs RM138nett per person, with half price for children under 12 and toddlers eat free.