FRUIT carvings make the ideal centrepiece at the dining area.
At Eastin Hotel Kuala Lumpur’s Swez Brasserie, diners will see pretty fruit design pieces on the buffet.Flowers fashioned from papayas and melons are bound to catch the eye, especially the roses carved from red dragon fruit.
Senior chef de partie Mohd Zaihan Abd Rahman is the man behind these creations. For those who are inspired to decorate their tables this way, he said a variety of templates could be downloaded to suit themes and occasions.
He added that lots of practice was required to master fruit carving.
At the buffet area are live cooking stations where diners can watch their food being prepared.
One station features oyster fritters with a dip made of lime and salted egg yolk, served in open shells.
At the next station is the popular Thai Coconut Bouillabaisse with chilli garlic toast. A hit among diners since being introduced two years ago, the soup has a clear base flavoured by salmon, prawn and vegetables.
Coconut juice as well as Thai herbs and spices give the soup a special edge.
Upon diners’ requests, prawns, mussels and clams are added into the soup pan before being dished out in a coconut shell.
Three main dishes to try are the roast turkey, rack of lamb and house-cured salmon.
Brined overnight in a solution of salt, sugar, butter and spices, the turkey is basted with melted butter every 30 minutes throughout its two-and-half-hour roast. The brining and basting ensures the meat has lots of flavour.
Apart from the traditional serving of chestnut stuffing and cranberry sauce, the turkey comes with Yorkshire pudding.
The rack of lamb with red cabbage in a balsamic vinegar and raisin sauce is no less delectable.
Reddish in appearance, the lamb is cooked medium rare using the sous vide method. Cooked at 57.2°C for two-and-a-half hours, it locks all the juices in, giving the meat a tender result.
Sweetness of the raisin sauce combined with the meat’s gamey goodness lends it a rich and flavourful finish.
At the sushi counter, search for the house-cured salmon. This is an entire fish, with its flesh separated along the length of its spine with a butterfly cut. The flesh is immersed in a solution of brown sugar, salt and fresh pineapple before being left overnight in a chiller.
Zesty notes of pineapple perk up the buttery flavour of the salmon. Diners can add a pinch of wasabi for more punch.
A Parmesan bowl takes centre stage at the salad counter but diners should look out for the cheese yule log. Soft and rich, it is a combination of mascarpone cream cheese, cheddar and mozzarella.
This roll is packed with all sorts of nuts for an appetising crunch.
Over at the cold cuts section, the chicken liver parfait with pomegranate seeds is the star dish. It spreads like butter without any graininess or bitter aftertaste.
Make sure to eat it with the pomegranate seeds to cut the richness.
It also goes very well with the chilli garlic toast meant for the bouillabaisse.
Although the chocolate fountain — a dark, aromatic cascade of liquid delight — is usually a hit, the Christmas pudding, filled with dried fruits, is the unofficial champ of the dessert section.
Diners can pour a helping of melted chocolate over the pudding for added richness. The Christmas buffet dinner is priced at RM156++ on Dec 24, RM128++ for brunch on Dec 25 and RM118+ for high tea on Dec 26. It is half priced for children aged five to 12.
Eastin Hotel Kuala Lumpur,
No 13, Jalan 16/11,
Pusat Dagangan Section 16,
Petaling Jaya. (Tel: 016-262 2070/ 03-7665 1111 ext 183).
Business hours: 6.30am to 11pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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