The dinner buffet showcases regional Malay specialties with emphasis on hand-ground spice pastes that provide layered depth impossible to achieve with electric blenders. The spread includes grilled fish and squid, curried fish, rendang chicken and beef, various rice dishes, and freshly made desserts. One session typically offers 20+ dishes rotating seasonally.
Tips from diners
Arrive early (6:30pm when they open) for the widest selection — popular items deplete quickly. The live band starts at 8pm.
This dish exemplifies Chef Ismail's hand-ground approach — the spice base carries gamey notes from the duck eggs and earthy sweetness from the tapioca. The creamy gulai builds complexity with each spoonful. Reviewers specifically call out the 'gamey aftertaste with spicy notes' as a signature marker that separates this from mass-produced versions.
Tips from diners
Try this on your first visit — it's a signature dish that shows the difference hand-ground spices make. Pair it with white rice and the stingray asam pedas.
The asam pedas (sour and spicy sauce) is the heart of this dish — built from hand-ground chili, tamarind, and turmeric that provide balanced heat without numbing the palate. The stingray itself is tender and absorbs the gravy. Lady's fingers (okra) add textural contrast. Reviewers note the 'balance between heat and taste' as skillfully executed for a buffet-service dish.
Tips from diners
This is genuinely spicy — ask for extra if you like heat, or balance it with the milder curries. The gravy clings to rice beautifully.
This traditional Malaysian drink combines the subtle sweetness of young coconut with floral rose notes and creamy condensed milk. Reviewers describe it as 'a beautiful explosion of creamy flavour' — a refreshing finish to a heavy buffet meal. Made fresh to order.
Tips from diners
Order this towards the end of your meal to cool down after the spicy curries. The floral sweetness is subtle, not cloying.
The lunch buffet offers excellent value at RM50, with the same kitchen philosophy but slightly fewer prepared dishes than dinner service. Ideal for weekday lunches when the crowd is smaller and you can focus on the primary dishes without buffet chaos.
Tips from diners
Lunch is more relaxed than dinner — book in advance for groups but walk-ins are fine. Two sessions: 11:30am-2pm and 2:30-4:30pm.
Founded by Celebrity Chef Dato' Chef Ismail Ahmad and Malaysian astronaut Datuk Dr. Sheikh Muszaphar Al-Masrie, Rebung serves authentic Malay cuisine sourced from home-grown ingredients. Every dish is ground by hand with mortar and pestle—not electric blenders—to preserve the layered texture and aroma traditional to Malay cooking. The open buffet format showcases the breadth of regional specialties across multiple courses.
Private dining rooms available for groups — book at least 2-3 days ahead. The restaurant can accommodate special requests if you mention dietary needs when reserving.
Bright lighting and simple decor make it family-friendly. The live band plays nightly from 8pm onward — arrive early if you want conversation possible, later if you prefer entertainment.
Breakfast buffet (Sat-Sun 8:30-10:30am, RM25) offers excellent value — lighter selection than lunch/dinner but focused on Malay breakfast staples and fresh sambal dishes.
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