Buttery, crisp pastry with salmon in this Wellington. — Courtesy photos
Christmas feasts often favour meat, but fish dishes deserve a chance to shine too.
So, finding Salmon Wellington on the menu is rather exciting.
A clean cut through the golden pastry layer reveals a blushing pink Salmon Wellington, one of the standout centrepieces at Parkroyal Collection Kuala Lumpur’s Christmas buffet.
The buttery, crisp pastry with silky salmon flesh make for a truly divine combination.
Parkroyal Collection chef de cuisine Aizam Afiq said care and attention to detail were important when preparing the Salmon Wellington.
“The ingredients include spinach, mushroom and big salmon chunks. The salmon must be fresh,” he said, highlighting that its clean taste and balance came down to skill and patience in execution.
Across the room, an Irish oyster station keeps things lively.
Festive Joy Afternoon Tea featuring a combination of sweet and savoury items.
A waiter shucks them fresh throughout the evening, each shell carrying that cold, briny freshness that wakes the palate.
Guests are limited to four pieces per visit, a fair exchange for the plump and clean-tasting oysters.
Among the appetisers, I love the leek and chestnut soup.
Smooth, rich and lightly nutty, it offers surprising depth, leaning closer to a refined onion soup than its name suggests.
With guests returning for this comforting dish and the pot being refilled, it proves that the leek-and-chestnut combination can rival a classic wild mushroom soup.
Do not forget to visit the seafood-on-ice area with lots of clams, mussels and scallops.
Over at the carvery section, the oven prepares slow-roasted ribs and honey- or percik-glazed local turkey, filling the air with festive aromas.
The slow-roasted ribs are so tender that the meat falls off the bone effortlessly.
Christmas treats including beautiful gingerbread houses at Thyme, Parkroyal Collection Kuala Lumpur.
There are also Chicken Breast Spinach stuffed with Leek and Mushroom Fondue, Korean Lamb Flap with maple-glazed Carrot and Daikon, alongside soft-shell crabs, Udang Berempah and assorted maki rolls and sashimi.
Desserts close the experience on a high note.
The eclair, tinted green for the season, is soft, airy and filled with smooth cream.
There are other handcrafted desserts and festive pastries adding colour and warmth to the festive table.
Nearby, a chocolate fountain flows with glossy milk chocolate, alongside a white chocolate fountain echoing festive colours.
The white chocolate fountain, tinted pink for the holidays, adds a cheerful pop to the display.
Guests can dip marshmallows, strawberries and tropical fruits into the flowing chocolate, creating a sweet, playful finale that complements the festive mood.
The Festive Buffet High-Tea on Saturdays and Sundays in December, is from noon to 4pm. It is priced at RM168nett per adult and RM84nett per child.
The chocolate fountain adds a playful touch to the dessert station with white chocolate tinted pink for the season.
The Live Kitchen Festive Edition Buffet Dinner, available from Mondays to Thursdays this month, is priced at RM168nett per adult and RM84nett per child.
The Christmas Eve Seafood Buffet Dinner on Dec 24 is priced at RM298nett per adult and RM149nett per child.
The Christmas Day Buffet Brunch from noon to 4pm is tagged at RM228nett per adult and RM114nett per child.
The Christmas Day Seafood Dinner Feast and New Year’s Eve Seafood Buffet Dinner are priced at RM298nett for an adult and RM149nett per child.
Then on New Year’s Day, the buffet brunch from noon to 4pm is going for RM198nett per adult and RM99nett per child.
Feasting continues with the New Year’s Day Seafood Buffet Dinner priced at RM198nett per adult and RM99nett per child.
Diners will be entitled to complimentary access to the Collection Countdown Party at Botanist Lounge & Bar.
THYME, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. (Tel: 010-229 7156) Business hours: 6.30am to 10.30pm
This is the writer’s personal observation and not an endorsement by StarMetro.
