Season for fa-la-la-la lamb

  • Eating Out
  • Wednesday, 04 Dec 2019

(anti-clockwise from right) Winter Spice Rubbed Tom Turkey, Chestnut Stuffing, Roast Rolled Stuffed Turkey Breast with Chestnut and Cranberry, Slow-roast Salt Crusted Prime Ribs. — Photos: AZLINA ABDULLAH/The Star

ROTISSERIE cooking is a good way to retain moisture in meat, as its rotating spit in the heat essentially bastes the meat in its own juice.

If you are craving for some rotisserie lamb this Christmas, one option is to head to Charcoal Restaurant at The Saujana Hotel Kuala Lumpur on the eve for dinner.

Executive sous chef Alex Chia said besides the juicy succulent lamb served with mint and barbecue sauce, the restaurant, popular for its grills, will also be serving a variety of grilled seafood and meat.

“We have all the must-have festive dishes of the season like Winter Spice Rubbed Tom Turkey, Chestnut Stuffing, Roast Rolled Stuffed Turkey Breast with Chestnut and Cranberry, Slow-roast Salt Crusted Prime Ribs with Roast Potato with Herbs and Horseradish Cream and Beef au jus, Baked Rock Salt Flower Whole Salmon with Cheesy Spinach and Mini Herbs Yorkshire Pudding.

“Our signature charcoal grill items include BBQ Sauce Boneless Chicken, Chicken Frank, Chilli of Squid, Spicy Crab, Scallop in shell Herbs, Garlic Chilli Prawns and Slipper Lobster,” he said.

The restaurant also has a complete charcuterie board comprising a variety of meats and cheese, as well as a selection of fruits and nuts.

However, my favourite among the dishes served were the oysters.

There are three types to choose from — have it raw with a squeeze of lime and hot sauce, Hot Oyster on Oranges Chider Cheese Sautéed Spinach and Cream Herbs Sauce and Steamed Frozen Oyster with Fermented Spicy Black Bean.

An action station will also be set up with a variety of pasta for diners to choose from. Their choice of pasta can be prepared with either basil tomato, mushroom cream and chicken bolognaise sauces.

Besides the Western traditional dishes, Asian-inspired dishes comprising Japanese, Chinese, Malay and Indian cuisines will also be served.

The Japanese and Chinese dishes top my list among the dishes presented on the Asian buffet menu. The selection of sashimi was fresh with a selection of pink tuna, salmon and swordfish.

There is also a selection of sushi like gunkan maki, nigiri and maki rolls to choose from.

From the Chinese side, get your hands on the pan-flashed mahi mahi. The bite-sized mahi mahi is served with soy reduction and mango salsa offering a burst of flavours in the mouth.

The Pan-fried Honey Dijon Glazed Turkey Ham, Mini Bun with Spicy Dip was also lovely with its sweet-savoury appeal.

CHARCOAL, The Saujana Hotel Kuala Lumpur, Saujana Resort, Jalan Lapangan Terbang SAAS, Shah Alam, Selangor. (Tel:03-7843 1234 ext 6122). Business hours: 6.30pm to 10.30pm.

This is the writer’s personal observation and not an endorsement by StarMetro.

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