Sago’s theatre kitchen brings the festive feast to life, allowing guests to watch chefs carve up treats like the Roasted Christmas Turkey.
Watching chefs carve hearty roasts under heat lamps, fire up seasonal favourites or dress desserts in holiday motifs, adds a certain kind of magic.
With twinkling lights and joyful carols, the scene is set for merrymaking. That’s what awaits at Penang Marriott Hotel’s Sago restaurant this year-end.
Executive chef Lee Keen Suaan and his culinary brigade have crafted two lavish spreads – the Christmas Eve Wonderland buffet dinner and Joyful Christmas Day buffet lunch.
“We want the feasts to feel like celebrations for the senses, with tastes, aromas, sights and sounds that evoke the warmth and nostalgia of the holidays.
“Beyond satisfying palates, we also hope guests take home cheerful memories,” he said.
The chilled seafood spread is a visual delight.
After settling in, dig into the chilled seafood display.
It’s a visual spectacle, with buckets overflowing with snow crab legs, flower crabs, baby lobsters, tiger prawns, yabbies, green mussels, bamboo clams and Hokkaido scallops as well as Norwegian salmon, tuna and octopus sashimi.
The cheese board with creamy Brillat-Savarin and Brie de Meaux alongside pungent Auvergne Bleu and tangy Buchette Cendrée will appeal to fromage fanatics.
Charcuterie like bresaola, chicken mortadella, smoked duck and bologna pair nicely.
Rich, briny Lobster Bisque offers a warming prelude before the main act.
For Christmas Eve, the Grand Roasts station will brim with cuts such as Horseradish-Crusted Prime Rib. Once sliced, it reveals a luscious medium-rare centre.
While a selection of gravies and sauces is available, beef purists will appreciate the meat with just a dusting of artisanal sea salt.
These are available in three flavours – herb, lemon or Cajun – and unlocks nuanced layers of umami by intensifying the meat’s flavours.
Equally luxurious are the Roasted Char Siew Lamb Shoulder and Roasted Christmas Turkey with its chestnut-mushroom-apple stuffing.
Salted Egg Mud Crabs are among the hot dishes with Asian flavours.
“The lamb has a Chinese five-spice and herb marinade to create the sweet-savoury flavour profile which locals love.
“For the turkey, we stayed true to classic holiday flavours,” said Keen Suaan.
There’s also Smoky Beef Brisket, Honey-Glazed Chicken Ham, Yorkshire pudding, jacket potatoes and roasted vegetables.
For Christmas Day, some of the roast items will switch to Beef Wellington, 52° Beef Ribeye and Roasted Lamb Leg.
Hot dishes with Asian flavours include Salted Egg Mud Crab, Braised Lamb Shank Curry, Assam Pedas Ox-Tail, Wok-Fried Wagyu Beef with Szechuan Peppercorn, satay and tandoori chicken, lamb or prawns.
Hanwoo Beef Noodle is available only on Christmas Eve. As are pasta dishes like Pesto Gnocchi with King Mushroom, Tortellini with Morel Truffle Sauce or Australian Lobster Carbonara made to order.
The dessert counter is where the Christmas magic sparkles, thanks to the artistry of head pastry chef Aaron Lee.
Croquembouche and macaron towers frame the whimsical assortment that includes Rudolph Entremet, Mixed Berries Santa Velvet, Christmas Tree Cupcake, Citrus Curd Mont Blanc Yule Log, Mango Pavlova and Christmas Donut Tree.
“We opted for a cutesy aesthetic that families will love.
“After all, Christmas is about magic and wonder,” Aaron said, adding that traditional treats like fruit cake, panettone and stollen would also be given Malaysian twists.
The Christmas Eve Wonderland dinner on Dec 24 is priced at RM268nett for adults and RM148nett for children (aged six to 12) and seniors (60 and above).
The Joyful Christmas Day lunch spread on Dec 25 is at RM208nett for adults and RM128nett for children and seniors. Sago also has buffets for New Year’s Eve and New Year’s Day.
SAGO, Level 2, Penang Marriott Hotel, Gurney Drive, George Town, Penang. (Tel: 04-566 1888). Business hours: 6.30am to 11pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
