31 March 2021
Juh Sungkei di BCCK is back! Experience our specially crafted throwback menu for our Ramadhan offerings this year, with the options of dine-in, takeaways and delivery from April 13th to May 12th, 2021.
“Our aim is to provide our customers with the same excellent standard of food variety, service, ambiance and dining experience to our diners that Juh Sungkei has become known for, while also going the extra mile to ensure that the health and safety of our diners are safeguarded,” said Eric Van Piggelen, Chief Executive Officer of BCCK.
BCCK has sectioned off the entire convention centre into separate Ramadhan Bubbles during the Ramadhan period with each bubble seating a maximum of 200 diners, to minimise interaction between diners with social distancing and space restrictions in mind.
Those within their respective Ramadhan Bubbles will have separate dining halls, food preparation areas, serving staff and even separate restroom facilities from other Bubbles, throughout the night.
Diners will be provided with a menu chit to select the dishes they want. The service staff will then deliver it straight to diners’ tables. The dishes will be prepared and plated at our food island by the BCCK culinary team. This allows diners to select the food they want without making contact with the food or serving utensils.
This year’s culinary theme covers a range of local and international cuisine, with renowned Ramadhan delicacies such as Roasted Lamb Leg, Slow Roast Beef Topside in Sweet Hoi Sin Marinate, Roasted Crispy Duck and Chicken, Stewed Lamb in Claypot, Pak Lo Duck and a vast selection of chicken, fish and vegetable curries cooked in a Claypot. Juh Sungkei di BCCK’s selection of local favourites will also be making a comeback, with fares such as Beef and Chicken Satay, Beef Rendang, Daging Masak Hitam, Stir Fried Butter Prawns, Bubur Lambuk, Bubur Pedas and Fried Kueh Teow.
The dinner also features dishes such as Lebanese Shawarma, Arabian Manakesh, Hong Kong Steamed Dim Sum, Spanish Poultry Paella Rice and Korean Kimchi Chicken Stew.
“We have made a lot of changes to accommodate the new normal and our experienced and knowledgeable team are fully trained and equipped to execute continual sanitisation and hygiene measures at all time. We’re also maintaining the same amount of food variety we’ve upheld for years. Despite all of this, we are maintaining our cost, starting from as low as RM50 nett for online bookings, same as in our previous years,” said Eric.
The dine-in voucher will be priced from as low as RM50nett per person for online booking, while walk-ins are priced at RM100nett per adult and RM50nett per child (5-12 years), subject to availability.
Diners can book their Ramadhan dining with immediate effect on BCCK’s mobile-friendly website www.bcck.org.my. The online booking system allows diners to book at the best prices whenever they want, while also providing them with readily available e-vouchers directly on their mobile devices, making registration on the day more convenient, safe and waste efficient.
Also available for this year’s Ramadhan are group bookings for just RM85nett per person, for groups of minimum 10 persons, as well as a Meeting Package of just RM120nett per person. For more information call our dedicated Ramadhan line at 082-392 889 from 9am to 6pm (April 1st – May 12th) or email us at firstname.lastname@example.org.
“During this unprecedented time, we understand that having a bigger family reunion is rather challenging; we are also preparing some selected favourites from our Juh Sungkei menu and providing options for self-collections and delivery throughout Kuching.” said Eric.
The Ramadhan Takeaway menu includes items such as Rendang Daging, Daging Asam pedas, Ayam Masak Merah, Ikan Tenggiri Kari Asam Pedas, Kambing Masala, Nasi Briyani and much more. BCCK also offers roasted delicacies such as Ayam Panggang Golek, Ayam Panggang Percik, Whole Roasted Chicken, Roasted Duck and Roasted Lamb Leg with Black Pepper Sauce. For the complete menu, visit our website at www.bcck.org.my
BCCK is certified halal by Sarawak Islamic Affairs Department (JAIS) and has certification in ISO 22000:2005 Food Management Systems, Malaysian Standard 1480:2007 Hazard Analysis and Critical Control Point (HACCP) System. Its facilities provide for all diners from all backgrounds from ample hassle-free parking and ambient dining space.
From 2009 to 2019, “Juh Sungkei di BCCK” was Malaysia’s largest Ramadhan buffet for ten years in a row, serving over 38,000 diners in 2019. Due to COVID-19, Juh Sungkei di BCCK has been unable to continue as a buffet.