A festive meal highlighting Christmas favourites with a Western touch is to be expected when chef Pedro Samper presents dishes close to his heart on the buffet.
One such dish is the roast lamb rack with thyme essence, which was an example of premium meat prepared with fine ingredients.
The succulent and juicy lamb was roasted to perfection while its layer of fat enveloping the pinkish flesh enhanced the taste further, giving it a rich and robust flavour.
“This time of the year is the hunting season in Europe and we see a lot of venison and quail dishes around.
“We want to present the best ingredients for this period of the year, including traditional soup and fish dishes as well as festive roasts on the buffet spread, ” said the executive chef for St Regis Hotel Kuala Lumpur.
“The grass-fed lamb is sourced from New Zealand. The lamb feeds on grass, that is rich in minerals, and clean water.
“This makes the meat better and tastier, ” he said.
The roast lamb rack is one of the highlights at The Brasserie’s Christmas Eve dinner and Christmas brunch menu.
Next, the Roast Quail served with Morels Fricassee was delightful.
Laid on a pool of Morels Fricassee, which is made of morels mushrooms and ceps, the quail paired perfectly with the creamy and savoury sauce.
One of the cold dishes, the chicken pate en croute or Chicken Terrine was appetising.
“The filling is made of chicken, pistachio as well as black truffle and foie gras.
“I then add dark vegetable jus made with beef stock that is further reduced into gelatin, ” Samper said.
There is also a variety of fresh seafood on ice such as Boston lobster, Alaskan crab, blue mussels, mud crab, tiger prawns and Sabah lobster.
The Alaskan crabs were refreshingly sweet with juicy meat.
Seafood lovers will definitely enjoy the huge Hokkaido scallops served in the shell with mornay or hollandaise sauce.
The lightly seared scallops thought firm had a delicate texture with the tanginess of the hollandaise sauce lifting up the flavours.
There is also roast turkey with cranberry and turkey sauce; lemon and beetroot cured salmon; lumpfish and salmon caviar; Chicken Coronation Vol-au-vent; Butternut Gnocchi with Roasted Chestnut; Truffled Potato Gratin as well as local favourites such as beef rendang and fish curry.
Those with a sweet tooth will be spoilt for choice with the splendid dessert spread, including the signature Christmas stollen, yule log as well as adorable Christmas-themed goodies such as the reindeer, snowman, Christmas tree and the Snow Ball Mini Log cake.
The Brasserie’s Christmas Eve dinner (7.30pm to 11pm) and Christmas Day Brunch (noon to 3.30pm) is priced at RM368+ per person for food, RM548 per person with free-flowing sparkling, red and white wine and cocktails as well as RM558+ for a bottle of Champagne Delamotte and another bottle for free.
Meanwhile, the Brasserie will also be showcasing a six-course New Year’s Eve dinner from 7pm to midnight.
It is priced at RM498+ per person for food and RM888+ per person with wine pairing while children aged 12 years and below will dine on a three-course children’s menu at RM98+ per child.
The six-course dinner will feature Alaskan King Crab as the amuse bouche; Foie Gras with Black Truffle and Duck Pate en Croute; Boston Lobster and Hokkaido Scallops Soup as well as Wagyu Beef Sirloin served with parsnip, baby carrots, and Perigueux sauce as the main course.
There will also be a vegetarian option for the six-course dinner. Also, enjoy the New Year’s countdown party on New Year’s Eve with a fireworks show that can be viewed from Crystal Bar from 9pm to 2am for just RM98+ per person including a selected drink.
THE BRASSERIE, St Regis Kuala Lumpur, No 6, Jalan Stesen Sentral 2, Kuala Lumpur. (Tel: 03-2727 6666) Business hours: 6.30am to 11pm, daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
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