Classic festive favourites featuring well-balanced flavours at buffet


  • Eating Out
  • Monday, 16 Dec 2019

Roast whole turkey with chestnut stuffing, roasted potatoes, grilled vegetables, Yorkshire pudding, giblet sauce and cranberry sauce. — Photos: CHAN TAK KONG/The Star

HAVING a hard time deciding between traditional favourites and something a little different for this Christmas? Swez Brasserie in Eastin Hotel, Petaling Jaya, may have everything you are looking for.

Its dinner buffet menu for Christmas Eve features a combination of classics and new-school dishes.

Start the meal with an interesting twist on a classic French dish called the Thai coconut bouillabaisse with chilli garlic toast.

Eastin Hotel’s executive sous chef Dennie Yudie Darmawan Samsuardi said this dish was quite different as the base used Thai spices and herbs as well as coconut water.

Sauteed prawns with spicy herbs and mango chilli salsa.Sauteed prawns with spicy herbs and mango chilli salsa.

“It is something that you cannot find anywhere else, ” he said, adding that the soup offered a unique experience to diners.

Served in a coconut shell with pieces of coconut flesh, the dish has a generous portion of fresh prawns, mussels and clams.

The soup has a mild seafood taste and is infused with classic Thai flavours that are not overpowering.

Another classic that is done just a little differently here for the Christmas Eve buffet is roast turkey.

“We brine it in a sugar, salt, butter and spices solution for one whole night and then bake it the next day. It is our signature turkey.

“The flavours infuse into the meat, instead of the spices just sitting on top of the skin, ” said Dennie.

The roast turkey with chestnut stuffing is served with roasted potatoes, grilled vegetables and Yorkshire pudding besides a choice of giblet sauce and cranberry sauce.

Roast duck breast in artichoke cups with hollandaise.Roast duck breast in artichoke cups with hollandaise.

The meat is extremely moist and the flavours are well-balanced.

The giblet sauce is smooth and makes a good companion to the flavourful turkey meat.

Another dish that I found quite interesting was the Salmon Wellington with cream lemon herb sauce.

The salmon, which is cooked just right, is wrapped in soft and fluffy puff pastry. The freshness of the herb sauce helps balance the fattiness of the fish.

One dish recommended by the executive sous chef was the chicken liver parfait with spiced pomegranate.

The dish is almost buttery and the spiced pomegranate cuts through the richness of the chicken liver, which does not have the grainy texture or bitter aftertaste often associated with it.

In my opinion, the chicken liver parfait is an acquired taste.

The roast duck breast in artichoke cups with hollandaise is another dish to look out for at the buffet.

The crunchy and tangy artichoke complements the tender duck meat well.

Coffee hazelnut in chocolate cup is one of the featured items on the dessert counter.Coffee hazelnut in chocolate cup is one of the featured items on the dessert counter.

For those who are picky eaters or just a fan of simple classic food, the festive macaroni and cheese is an option.

After filling up on mains, make sure you leave a bit of room for dessert, which features Christmas pudding, fruit mince pie and stollen bread, among other classics.

These food items stay true to traditional flavours.

The Christmas pudding has an abundance of dried fruits and is on the tangy side, while the fruit mince pie and stollen bread are sweet and well-spiced.

Eastin Hotel pastry chef Loh Cheong Long said the buffet also featured some modern yet simple desserts such as the coffee hazelnut in chocolate cup, lemon cream mix berries compote granola and walnut cream pie.

I find that the desserts are not overly sweet, just the way I like it.

The coffee hazelnut in chocolate cup is recommended to end the meal as it is a rich chocolatey dessert with the right blend of sweetness and bitterness.

Honey baked chicken with herbs served at the Eastin Hotel Kuala Lumpur, Petaling Jaya Christmas Eve dinner buffet.Honey baked chicken with herbs served at the Eastin Hotel Kuala Lumpur, Petaling Jaya Christmas Eve dinner buffet.

The lemon cream mix berries compote granola and the walnut cream pie are fresher and lighter elements in the dessert offerings.

Alongside the buffet menu tasting, the Eastin Hotel held a Christmas tree lighting ceremony with a group of orphans from Rumah Charis who sang Christmas carols at the event.

The children were also invited to tuck into the Christmas Eve buffet dinner at the preview.

The Christmas Eve buffet dinner on Dec 24 is priced at RM168 nett per adult and available from 6.30pm to 10.30pm.

On Dec 25, the Christmas Brunch High-tea priced at RM108 nett per adult is served from noon to 4pm.

Children pay half price.

SWEZ BRASSERIE, Lobby Level, Eastin Hotel Kuala Lumpur, Jalan 16/11, Section 16, Petaling Jaya, Selangor. Tel: 03-7665 1111.

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

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