There are two kinds of hotel buffets.<\/p>\n
The first is the one where you walk in, take one lap around the room, and realise you have somehow been presented with twelve versions of the same thing: roast chicken, pasta, salad, some anonymous soup and a dessert counter that looks more exciting than it tastes.<\/p>\n
Then there is Makan Kitchen.<\/p>\n
At Makan Kitchen at DoubleTree Resort by Hilton Penang in Batu Ferringhi, the whole point is rather more Malaysian. This is an all-day dining restaurant built around the idea that Malaysian food is not one cuisine but a wonderfully messy conversation between Malay, Chinese, Indian and other regional traditions. The restaurant has live cooking stations, buffet offerings and poolside views, while its current dining programme includes everything from weekday set lunches to themed dinner buffets.<\/p>\n
And that is exactly where I think Makan Kitchen gets interesting.<\/p>\n
You don’t come here expecting the intimacy of a little kopitiam where the uncle knows your preferred level of chilli. You come here for range. You come here when the group cannot agree whether they want nasi, noodles, prata, grilled seafood or something sweet and ridiculous at the end.<\/p>\n
In other words: you come hungry.<\/p>\n
Makan Kitchen sits inside DoubleTree Resort by Hilton Penang on Jalan Low Yat, in the Batu Ferringhi stretch where Penang’s beach-resort personality takes over from Georgetown’s heritage-shophouse rhythm.<\/p>\n
The setting is distinctly hotel rather than hawker centre, and that distinction matters.<\/p>\n
There is no plastic stool wobbling on a five-foot way, no motorbike squeezing past your table, no uncle shouting your order over the hiss of a wok. Instead, the restaurant looks out towards the swimming pool, with a more polished, comfortable atmosphere that works particularly well for families and hotel guests. The restaurant operates from breakfast through dinner, making it considerably more versatile than the typical destination restaurant.<\/p>\n
Still, Makan Kitchen doesn’t feel as though it has forgotten where it is.<\/p>\n
The food stations are the personality.<\/p>\n
I like restaurants where you can hear and see food being finished rather than simply transported from a mysterious kitchen in the back. Here, the live stations turn the buffet into something closer to theatre. There is movement, heat and the constant temptation of seeing somebody else receive something freshly cooked just as you are returning to your table.<\/p>\n
And this is important because Malaysian food is at its best when it is fresh.<\/p>\n
A roti canai that has been sitting around for twenty minutes is a sad thing. A hot one, fresh from the griddle, with flaky layers giving way under your fingers, is an entirely different animal.<\/p>\n
The same goes for noodles, grilled items and anything involving sambal.<\/p>\n
The restaurant’s design also makes sense for its audience. Families can settle in without feeling they have brought the children into some precious dining room where everyone is expected to whisper. Groups can spread out. Solo diners can quietly build a plate according to their own priorities.<\/p>\n
And because Makan Kitchen is part of a resort, parking is far less stressful than trying to squeeze into a Georgetown side street during peak dinner hours.<\/p>\n
For Penang, that alone deserves a small round of applause.<\/p>\n
The funny thing about a buffet is that “must-order” becomes “must-not-miss.”<\/p>\n
My first rule here would be simple: do not take one enormous plate on your first lap.<\/strong><\/p>\n That is amateur hour.<\/p>\n Walk first.<\/p>\n Look at everything.<\/p>\n Then decide what deserves valuable stomach real estate.<\/p>\n This is where I would start.<\/p>\n The live Indian offerings are particularly useful because dishes such as roti canai and dosa are at their best when made to order. Fresh from the hot surface, the prata should have that familiar contrast: crisp, flaky edges giving way to a softer, slightly chewy centre.<\/p>\n Tear off a piece.<\/p>\n Dip.<\/p>\n Repeat.<\/p>\n The curries are the important supporting cast. I want enough spice and aromatic depth to make the bread interesting, but not so much heat that everything becomes a chilli endurance test.<\/p>\n The beauty of a buffet like this is that you can experiment. Take a little curry. Try it with the dosa. Then try another with the roti. You don’t have to commit to a full plate of anything.<\/p>\n That is how I would approach Makan Kitchen generally.<\/p>\n Small portions first. Chaos later.<\/p>\n This is where the restaurant’s name starts making sense.<\/p>\n Makan Kitchen leans heavily into Malaysian comfort food rather than trying to turn everything into fine-dining theatre. The official description specifically positions the restaurant around Malay, Indian, Chinese and other local specialties, with live cooking stations forming part of the experience.<\/p>\n For me, this is the section where rice becomes dangerous.<\/p>\n You tell yourself you’re only having a little nasi.<\/p>\n Then you see another curry.<\/p>\n Then sambal.<\/p>\n Then something grilled.<\/p>\n Then suddenly the plate is architecturally unstable.<\/p>\n The appeal of Malay cooking is the layering: coconut richness, chilli heat, aromatics, sweet-savoury balance and the occasional sour note cutting through everything.<\/p>\n When it works, it doesn’t taste complicated.<\/p>\n It tastes inevitable.<\/p>\n Penang people take noodles seriously, so this is the part where I become slightly more difficult.<\/p>\n I want noodles hot.<\/p>\n I want them seasoned.<\/p>\n I want enough wok character or sauce to make them worth eating immediately rather than twenty minutes later.<\/p>\n A live noodle station is therefore one of the more sensible things a buffet can offer. Freshly cooked noodles simply have a better texture than noodles that have been sitting in a chafing dish.<\/p>\n This is also where I would recommend restraint.<\/p>\n Don’t build a mountain.<\/p>\n A small bowl lets you taste the seasoning without sacrificing room for everything else.<\/p>\n Do not laugh.<\/p>\n At a Malaysian buffet, drinks can be an afterthought. Here, the teh tarik experience is part of the charm, with the tea being prepared and poured in the traditional pulling style.<\/p>\n There is something wonderfully theatrical about watching tea being stretched between vessels, foaming slightly as it lands in the glass.<\/p>\n The aroma arrives first: strong tea, milk and that unmistakable sweet Malaysian comfort.<\/p>\n It is not a subtle drink.<\/p>\n It isn’t supposed to be.<\/p>\n And after a plate of spicy food, it makes perfect sense.<\/p>\n Let’s be honest: buffets are always about compromise.<\/p>\n You are asking one kitchen to produce a ridiculous range of food, keep it hot, replenish it, maintain quality and somehow make sure the person arriving twenty minutes after you gets the same experience.<\/p>\n That is not easy.<\/p>\n Makan Kitchen’s biggest strength is variety without completely losing its Malaysian identity.<\/p>\n Its biggest weakness is the same thing.<\/p>\n When there is a lot going on, consistency can wobble.<\/p>\n Some dishes can be more memorable than others. A curry or freshly cooked bread may make you pause and think, “Yes, this is exactly what I came for,” while another item might simply be competent.<\/p>\n And that is fine.<\/p>\n I would rather have a buffet with several genuinely good dishes and a few merely adequate ones than one that tries to make everything taste the same.<\/p>\n The live stations are where I would spend my attention.<\/p>\n Freshly cooked food beats food that has been waiting.<\/p>\n Every time.<\/p>\n There is also the question of replenishment. During a busy buffet service, popular dishes can disappear faster than the kitchen can replace them. That is particularly noticeable when everyone suddenly decides that one particular tray is the best thing in the room.<\/p>\n My advice?<\/p>\n Don’t panic.<\/p>\n Penang has trained us for this.<\/p>\n Wait a few minutes, or ask.<\/p>\n The food will return.<\/p>\n What I enjoy most about a Malaysian buffet is the way it lets me construct my own meal.<\/p>\n One minute I am eating something rich and coconutty.<\/p>\n The next I am reaching for something sour.<\/p>\n Then something grilled.<\/p>\n Then something fried.<\/p>\n Then, because apparently I have learned nothing, dessert.<\/p>\n The best bites are the ones with contrast.<\/p>\n A rich curry needs something fresh or acidic beside it. Something fried needs a sauce. Something spicy needs cooling relief.<\/p>\n That is why I would never approach Makan Kitchen as if I were ordering a conventional three-course meal.<\/p>\n It is more like building a food map.<\/p>\n Start with something familiar.<\/p>\n Then wander.<\/p>\n The Malay dishes bring the fragrant, spice-driven side of Malaysian cooking. Indian dishes provide the bread-and-curry comfort. Chinese-inspired preparations add another layer of savouriness and texture. Western items exist too, which is useful for families with children or diners who have temporarily decided that sambal is not their friend.<\/p>\n The restaurant’s official positioning deliberately embraces this cross-cultural Malaysian spread, rather than restricting itself to one regional tradition.<\/p>\n And honestly, that is the right approach for a hotel in Penang.<\/p>\n Penang food has never been tidy.<\/p>\n Why should the buffet be?<\/p>\n Here is how I would attack Makan Kitchen.<\/p>\n Walk around.<\/p>\n No plate.<\/p>\n Look at everything.<\/p>\n Take small portions of the dishes that immediately catch your eye.<\/p>\n Do not waste half a plate on something you could eat anywhere.<\/p>\n Visit the live stations.<\/p>\n Get the roti.<\/p>\n Get the noodles.<\/p>\n Get whatever is being cooked directly in front of you.<\/p>\n Eat it immediately.<\/p>\n Choose one thing you didn’t plan to eat.<\/p>\n This is important.<\/p>\n Buffets should occasionally surprise you.<\/p>\n At this point, you will insist you are full.<\/p>\n Ignore yourself.<\/p>\n This is probably Makan Kitchen’s natural habitat.<\/p>\n Parents can eat Malaysian food while children can find something more familiar. The spacious hotel setting also makes the experience less stressful than squeezing an energetic family around a tiny hawker table.<\/p>\n Yes, particularly if you’re staying at the resort and want an easy dinner without getting back into the car.<\/p>\n For a romantic occasion, however, I would probably choose one of the restaurant’s more structured dining experiences rather than treating the buffet as an intimate dinner.<\/p>\n Makan Kitchen is lively.<\/p>\n It is social.<\/p>\n It is not whisper-over-candlelight territory.<\/p>\n Absolutely.<\/p>\n Buffets are underrated for solo travellers because there is no need to make small talk with anyone while deciding what to eat.<\/p>\n You can simply disappear into your food.<\/p>\n This is where Makan Kitchen makes the most sense.<\/p>\n One person wants Indian.<\/p>\n Another wants Malay.<\/p>\n Someone else wants seafood.<\/p>\n The child wants noodles.<\/p>\n The uncle wants rice.<\/p>\n Nobody wants to compromise.<\/p>\n Everybody wins.<\/p>\n Come hungry.<\/strong><\/p>\n This sounds obvious, but hotel buffets are expensive enough that arriving after a giant afternoon snack is financial self-sabotage.<\/p>\n Start with the live stations.<\/strong><\/p>\n Freshly prepared food is usually where the experience is strongest.<\/p>\n Don’t pile your plate.<\/strong><\/p>\n Small portions give you freedom.<\/p>\n Try the roti or dosa fresh.<\/strong><\/p>\n Don’t grab one that has been sitting around if you can order one hot.<\/p>\n Save room for dessert.<\/strong><\/p>\n You will regret filling every square centimetre of your stomach with rice.<\/p>\n For seafood, check the themed nights.<\/strong><\/p>\n The restaurant currently lists a Saturday Seafood Surfers dinner buffet, so seafood fans should specifically target that rather than assuming every dinner has the same spread.<\/p>\n Check promotions before going.<\/strong><\/p>\n Hotel restaurants change buffet themes and prices frequently. The current booking platform is the sensible place to confirm what is running on your chosen date.<\/p>\n Makan Kitchen is located at DoubleTree Resort by Hilton Penang at 56 Jalan Low Yat in Batu Ferringhi.<\/p>\n If you’re driving from Georgetown, allow extra time during the evening and weekend traffic. Batu Ferringhi is not exactly famous for behaving itself when everybody decides to head towards the beach at the same time.<\/p>\n Once you reach the resort, however, things become considerably easier.<\/p>\n Parking is available, with the restaurant listing also indicating valet and validated parking options.<\/p>\n If you are using Grab, simply enter DoubleTree Resort by Hilton Penang<\/strong> rather than trying to explain Makan Kitchen to the driver. The restaurant is inside the resort.<\/p>\n For visitors staying elsewhere in Batu Ferringhi, this is one of those places where getting a Grab can make more sense than wrestling with parking.<\/p>\n1. The Indian Station<\/h2>\n
2. Malay Favourites<\/h2>\n
3. Noodles<\/h2>\n
4. Teh Tarik<\/h2>\n
\n<\/div>\nThe Standouts \u2014 Good and Bad<\/h2>\n
\n<\/div>\nThe Taste Test<\/h2>\n
\n<\/div>\nThe Buffet Strategy<\/h2>\n
Round One: Reconnaissance<\/h3>\n
Round Two: The Serious Stuff<\/h3>\n
Round Three: Freshly Cooked<\/h3>\n
Round Four: The Wild Card<\/h3>\n
Round Five: Dessert<\/h3>\n
\n<\/div>\nWho Is It Good For?<\/h2>\n
Families<\/h2>\n
Couples<\/h2>\n
Solo Travellers<\/h2>\n
Groups<\/h2>\n
\n<\/div>\nPro Tips<\/h2>\n
\n<\/div>\nOverview Cheat Sheet<\/h2>\n
\n\n
\n Category<\/th>\n Details<\/th>\n<\/tr>\n \n Restaurant<\/strong><\/td>\n Makan Kitchen<\/td>\n<\/tr>\n \n Location<\/strong><\/td>\n DoubleTree Resort by Hilton Penang, Batu Ferringhi<\/td>\n<\/tr>\n \n Cuisine<\/strong><\/td>\n Malaysian, Malay, Indian, Chinese & international influences<\/td>\n<\/tr>\n \n Style<\/strong><\/td>\n All-day dining \/ buffet \/ live cooking stations<\/td>\n<\/tr>\n \n Best for<\/strong><\/td>\n Families, groups, hotel guests, buffet hunters<\/td>\n<\/tr>\n \n Atmosphere<\/strong><\/td>\n Comfortable, relaxed, resort-style<\/td>\n<\/tr>\n \n Parking<\/strong><\/td>\n Resort parking \/ valet options<\/td>\n<\/tr>\n \n Address<\/strong><\/td>\n 56 Jalan Low Yat, Puncak Ria, 11100 Batu Ferringhi, Penang<\/td>\n<\/tr>\n \n Phone<\/strong><\/td>\n +60 4-892 8000<\/td>\n<\/tr>\n \n Hours<\/strong><\/td>\n Daily, 6:30am\u201310:30pm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/div>\nHow To Get There<\/h2>\n
Google Maps<\/h3>\n