Appetisers on a la carte orders include combinations of (top) Takowasabi with Avocado and Tomato, Chuka Chinmi with Kyuri, Chuka Wakame with Crabstick, and caviar with sour cream and chives on blinis (bottom).
WHEN it comes to dining options, buffets are a popular choice for many.
The all-you-can-eat option, with many choices of dishes, is undeniably appealing.
However, some diners prefer ordering a la carte, as it gives them the freedom to customise their meal exactly to their liking.
A restaurant in Kuala Lumpur is now combining these two concepts to offer a wholesome dining experience.
The latest offering at The Mill Cafe in Grand Millennium Kuala Lumpur, called TMC Buffet Plus, brings together the best of both worlds.
A variety of cakes and sweet treats at the dessert counter.
The hotel’s executive chef Vincent Wong said they wanted to offer something extra for the buffet diners and came up with the idea to include a la carte dishes and showcase some of their innovative food creations.
The a la carte menu includes Japanese appetisers such as sashimi comprising salmon, butterfish and tuna with soy sauce and wasabi, and trio combinations of Takowasabi with Avocado and Tomato, Chuka Chinmi with Kyuri, and Chuka Wakame with Crabstick.
There is also caviar with sour cream, chives and blinis.
Liquid nitrogen is used to make the Cryo-poached desserts.
Wong’s recommended dish was the Baked Oyster that comes in threes, in three flavours namely garlic, cheese and chili berlado.
There are also a variety of beef, lamb, seafood and vegetables on skewers that will be grilled on request.
But the true stars of this elevated buffet experience are the Truffle Mushroom Foam, Cryo-Poached Desserts, and the Sous-Vide Cooked Whole Ribeye.
For the mushroom foam, liquid nitrogen is incorporated into the mushroom soup, creating a light, airy texture through the formation of tiny bubbles.
“It transforms an ordinary soup into something special,” he said, adding that it’s even better served with a butter croissant.
The specially poached desserts, also known as Dragon’s Breath, are made using ingredients like meringue, popcorn and ice-cream which are flash-frozen in liquid nitrogen.
Slices of juicy sous-vide whole ribeye.
This process gives it a crisp, cold texture that either shatters or melts in the mouth, while releasing dramatic puffs of cold vapour for a multisensory experience.
As for the ribeye, it’s slow-cooked to ensure an even doneness from edge to edge, locking in moisture and resulting in a tender, juicy roast.
In addition to these highlights, diners can enjoy a well-stocked seafood-on-ice selection featuring slipper lobster, clams, prawns and green mussels.
The appetisers include Watermelon with Feta Cheese, Cucumber and Mint, Roasted Seaweed Potatoes with Chilli-Lime Yoghurt, and refreshing Cold Soba Noodle Salad with Seasoned Jellyfish.
For mains, expect a blend of international and local favourites.
There are Seabass a la Plancha with Vierge Sauce and Shepherd’s Pie in the Western offerings.
The Malay station serves up Ayam Percik Kelantan and Nasi Tomato, while the Chinese station features Teochew Braised Duck with Tofu and Chilli Sauce.
From the Indian kitchen, guests can savour Tandoori Chicken Tikka and Lamb Rogan Josh.
The buffet is available every Thursday to Saturday, from 6pm to 10pm, until the end of June.
There will be two seating options, namely from 6pm to 9pm and from 7pm to 10pm.
Buffet is priced at RM158++ per adult and RM79++ for children and senior citizens.
THE MILL CAFE,
Grand Millennium Kuala Lumpur Hotel, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2117 4163).
Business hours: 6am to 10.30am, noon to 2.30pm, 7pm to 10pm (weekdays); 6am to 11am, noon to 2.30pm, 6pm to 10pm (weekends and public holidays).
This is the writer’s personal observation and is not an endorsement by StarMetro.
