They often hold these events at hotels, which turn iftar into an experience with distinctive dishes. The Renaissance in Kuala Lumpur, for example, serves whole roast sheep as well as other uncommon dishes, on a seven-day rotation so that returning diners can look forward to exciting new dishes.1
The Café at Hotel Mulia Senayan in Jakarta, meanwhile, serves up cuisine from six different continents, including Italian pasta and Japanese sushi rolls, in addition to Middle Eastern favourites such as shawarmas (grilled meat and salad rolled in flat bread), reported The Jakarta Post.2 Desserts are similarly cosmopolitan, with mousse, parfait and fondue next to traditional Indonesian dessert kolak, or fruit in palm sugar and coconut milk.
At hotels, it’s not just about the food but the service too; as there is often only a short window of time between breaking fast and prayer sessions, some hotels now have prayer rooms set aside as part of the buka puasa buffet package.
No matter how the Ramadhan spread changes with the times, one tradition stays, however: starting the meal with dates, as eaten by the Prophet when he first broke fast.