How do you bring together different restaurant concepts at Dusit Princess Melaka? Why should tourists dine in instead of exploring local eateries?
At Dusit Princess Melaka, dining is a halal-friendly cultural journey through the rich flavours of Malaysia, with subtle nods to the hotel’s Thai heritage. Our guests can choose from four distinctive outlets designed to satisfy every craving:
• Zest – the hotel’s all-day dining restaurant on the first floor of our hotel offers both lunch and dinner buffet with local and international favourites alongside an à la carte menu.
• Zest Deli – a casual spot for light bites (sandwiches, salads, pastries), coffee breaks, and Instagram-worthy local treats with a refined twist!
• Long Feng – Cantonese–Chinese cuisine and signature dim sum
• Famosa Lounge – Afternoon tea, light bites, cocktails, live weekend entertainment
Our dining outlets focus on Malaysian and Chinese cuisines and of course, our we have Thai classic like Tom Yum, Thai salads, Green and Red Curries, and the ever-popular Pad Thai. Whether you’re in the mood for a hearty local dish or a taste of Thailand, Dusit Princess Melaka delivers with flavour and flair.
Can you recommend highlights from each of your dining outlets? Are they kid-friendly?
Our all-day buffet at Zest has a rotating Street Food Fiesta, highlighting Malaysian favourites like buah keluak, gerang asam, satay and Nyonya laksa.
Our weekend “Flame and Fin” Dinner Buffet has become an iconic offering among gourmands who love the ocean-fresh seafood, including sashimi and oysters, paired with flame-grilled favourites. Zest is especially kid-friendly, where their favourite items on the menu are our crispy fried chicken and mini pastas.
Zest Deli delights guests with fresh healthy juices like the Tropical Sunrise (mango, orange, passionfruit) and our artisanal pastries (mango cheesecake, coconut mousse cake, pandan layer cake).
We also serve homemade jams such as starfruit and snakeskin fruit, and host Barista specials (cute latte art, live action Teh Tarik). Guests are invited to try their hand at this traditional technique in a fun and interactive in-house session.
At Long Feng, tea is an integral part of the dining experience. Our curated tea pairings are thoughtfully selected to complement the flavours of each dish. A popular tea choice is the Aged Pu-Erh with Calamansi which combines the earthy depth of aged tea with the bright citrus notes of the fruit. Many of our patronss order the restaurant’s signature Butter Chicken, wok-tossed to perfection and topped with golden egg floss. While every item on our dim sum menu delights, the Deep-fried Prawn Bean Curd Stick Roll consistently stands out — crisp, golden, and generously filled, it’s a guest favourite for good reason.
Our dinner menu features seasonal specialities like Marble Goby (笋壳鱼 / Soon Hock)—a prized delicacy known for its mild sweetness and firm texture. Our chefs offer diners a choice to have their fish steamed, braised, or fried! Prepared with masterful technique and premium ingredients, we offer a truly refined Chinese dining experience. Famosa Lounge offers a relaxed, elegant setting for afternoon tea, cocktails, and light snacks — ideal for unwinding with live music on weekends.
How is afternoon tea at Zest designed to reflect local charm?
We drew inspiration from Melaka’s rich cultural heritage when creating our menu, blending tradition with modern indulgence. Our afternoon tea is increasingly popular with both local and international guests, who appreciate the unique flavours, beautiful presentation, and family-friendly vibe.
Guests can savour bite-sized favourites like Nyonya kuih (e.g. kuih lapis, onde-onde, kuih talam), roti jala with chicken curry dip served in elegant portions, and satay skewers with peanut sauce shots. We find creative ways to present our dishes, such as using batik-print platters, tiffin carriers, local claypots, and a DIY rojak station, a nostalgic celebration of Malaysian street food culture.
We recommend guests try our refreshing fresh-pressed juices (like watermelon, calamansi lime, and pineapple mint), and local-infused mocktails such as asam boi spritz and gula Melaka lemongrass cooler. Traditional favourites like teh tarik round out the experience.
Our afternoon tea typically attracts a vibrant mix of local staycationers, urban professionals, and heritage-loving tourists. People love good value, and a cultural twist, which we try to present to our guests.
If there’s one dish every guest must try, what would it be — and why?
Satay. It’s a bold, Malay-Indonesian-style dish with a complex spice blend and thick peanut sauce. It represents Melaka’s fusion heritage and our kitchen’s dedication to authenticity and flavor. Guests always ask for seconds!
Is there a signature dish that’s especially meaningful to you?
Our Char Kuey Teow is very close to my heart. It’s inspired by the Chinese version fusing it with local ingredients used to make during buffets. We’ve added our own twist, but every time I serve it, it reminds me of home and my culinary beginnings.
Who inspired you to become a chef?
My earliest inspiration came from my grandmother. Watching her cook over a charcoal stove in our family kitchen, I was fascinated by how she turned simple ingredients into something comforting and delicious. She taught me that food is a form of love and that philosophy still guides me today.
In every kitchen I have worked in, I have carried that spirit forward: cook with heart, respect your ingredients, and make every dish feel like home.
What’s your personal favourite local dish — and where do you usually enjoy it?
Asam Pedas Berlado ikan Pari (stingray in spicy tamarind gravy) is hands-down my favourite. When I have time off, I’ll often visit the local stalls near Kampung Lapan. The bold flavours there are unforgettable and remind me why I fell in love with Melakan cuisine in the first place.
How do you source ingredients? Do you work with local markets or suppliers?
Yes, absolutely. Freshness is non-negotiable in my kitchen, and we work closely with local farmers, fishmongers, and spice traders. I often visit the markets myself to handpick produce and seafood. Supporting local suppliers also means our dishes stay true to their roots, while contributing to the regional economy.
What’s one ingredient you couldn’t live without, and what’s a lesser-known ingredient more people should appreciate?
I couldn’t live without lemongrass its fragrance and versatility are unmatched.
As for an underappreciated gem, I’d say torch ginger flower (bunga kantan). It adds a floral, slightly spicy kick to dishes like laksa and kerabu, and it’s such a vibrant part of Southeast Asian cooking that more people should know about.
When you’re not in the kitchen, where do you go in Melaka to unwind or get inspired?
I love walking through Jonker Street in the early morning before the crowds come in. The smells, the chatter, the old shops – it’s full of inspiration. I also enjoy stopping by riverside cafés for local coffee and watching the city wake up.
What’s one childhood food memory that brings a smile and have you ever recreated it for guests?
One of my fondest memories is helping my mum roll onde-onde. Those green glutinous rice balls are filled with palm sugar and coated in coconut. I still remember the first time one burst in my mouth!
We now serve a modern version as part of our dessert platter, more refined, but still bursting with nostalgia. It’s a guest favourite and always starts conversations at the table.
Melaka Retreat Offer with daily buffet breakfast
To mark its official opening, Dusit Princess Melaka invites guests to indulge in a Melaka Retreat – a special offer that includes breakfast for two at Zest, a MYR 50 daily F&B credit redeemable at any of the hotel’s dining outlets, complimentary room upgrades (subject to availability), and an additional 15% discount for Dusit Gold members. Bookings are open until 4 January 2026, for stays from now through that date, exclusively at dusit.com/dusitprincess-melaka/specialoffers.
For more information and reservations, visit dusit.com/dusitprincess-melaka
Chef de Cuisine Mohamad Zairiy bin Rahman
At the helm of Dusit Princess Melaka’s culinary team is Chef Mohamad Zairiy bin Rahman, a proud Melakan native with over 20 years of experience in both local and international kitchens. Renowned for his attention to detail, mastery of spice, and creative flair, Chef Zairiy brings a refined touch to Malaysian heritage cuisine, blending traditional flavours with modern finesse. His menus—featuring everything from Nyonya classics to wok-tossed delights—offer guests an authentic yet elevated taste of Melaka’s rich culinary legacy.
About Dusit Princess Melaka
Set in the heart of Melaka’s UNESCO World Heritage City, Dusit Princess Melaka is a contemporary urban retreat offering stylish comfort with historical charm. The hotel’s well-appointed rooms—ranging from Deluxe City View rooms to the expansive Presidential Suite—provide panoramic views of heritage landmarks and the Straits of Melaka. Facilities include the state’s deepest swimming pool, a 24-hour gym, and one of the city’s largest event venues.
Guests can explore the city’s iconic attractions such as Dutch Square, St. Paul’s Hill, A’Famosa Fort, and Jonker Street Market just minutes away, then return to savour signature dim sum and Cantonese cuisine at Long Feng or unwind with cocktails at Famosa Lounge. Whether visiting for business or leisure, Dusit Princess Melaka offers a warm welcome infused with gracious Thai-inspired hospitality.
