Italian, Japanese favourites come together in buffet experience
Italian and Japanese cuisines have long been crowd favourites, making their pairing in a single buffet a winning combination.
At The Atrium in Petaling Jaya Marriott Hotel, Ita-Yo Sunday Brunch − a blend of Italy and Tokyo − celebrates the best of both worlds.
The idea was conceptualised by its hotel manager Rajesh Kanna Raja Gopal, 53, formerly an executive chef of an Italian restaurant brand.
The proudest moment for this Johor native was coming up with recipes for 45 dishes during his time with the restaurant.
“I retained authenticity but reduced salt content and replaced it with flavour,” he said.
Fast-forward to the present, diners will be getting a taste of Rajesh Kanna’s Italian menus as well as those which have been developed by the hotel’s kitchen team under executive chef Dennie Yudie Darmawan.
“The spread will feature authentic Italian and Japanese dishes, not a fusion of the two,” Rajesh Kanna said, adding that the risotto can also be customised to guests’ preference.
In addition to the buffet spread, table service is a plus.
To start off, focaccia bread is served by waitresses in kimonos.
At intervals, chefs will go table to table doing live presentations for selected dishes like Caesar Salad and penne, both tossed in a parmesan wheel.
There is a variety of pasta dishes including saffron risotto.
Coated in a yellowish hue, we are told that the flavourful chewiness of the rice grains is because they have been pre-browned with butter.
It is then cooked in a rich chicken stock, 60% of which Dennie said was made up of chicken feet, which explains the collagenous mouthfeel.
One interesting element from the buffet line can be found at the cheese board section.
The kitchen team has spread a cream cheese dip mixed with lemon juice on a cake board so that diners can just scrape it off with a biscuit and pop it into their mouths!
Look for the fresh US oysters too, placed just beside the sliced sashimi of octopus, tuna, salmon and longfin yellowtail.
We also found that the beef carpaccio − paper-thin Australian tenderloin slices in olive oil and shaved parmesan cheese − make for a good pairing with the seaweed and sesame salad.
Among main courses of note is the Creamed Spinach, Turkey Ham and Scrambled Egg Pie.
It is encased in a light, crisp and buttery puff pastry, which has been folded four times in a cold dough, explaining its flaky richness.
The grilled prawns in spicy mayonnaise is another winner.
According to Japanese cuisine chef Mohd Hairi Abdullah, the spicy mayonnaise was inspired by a 2015 trip to Japan.
“The first thing I learned to make was shichimi togarashi, a dry powdered blend of chilli flakes, seaweed and citrus peel.
“This is the spice the Japanese predominantly use for their ramen and yakitori.
“For this buffet, I have opted to coat grilled tiger prawns in mayonnaise added with this spicepowder,” said Mohd Hairi.
Those who like rice will enjoy the Mini Wagyu Donburi.
We are told that achieving that slightly sweet, fluffy but non-sticky texture of cooked calrose rice requires the grains to be washed until the water runs clear.
Then comes the strict water ratio to prevent the rice turning out mushy.
For dessert, look out for the lemon tart – creamy and with just the right level of sourness.
There is actually no cream in this tart, according to pastry chef Zuhaidi Ramle.
Just the correct ratio of egg white, yolk, corn flour, sugar and lemon zest.
For dorayaki lovers, this buffet’s version sports a filling of kidney beans that have been boiled for three hours just to get that fluffy texture.
The Ita-Yo Sunday brunch buffet is priced at RM168nett for adults, RM84nett for children and RM118nett for senior citizens.
Free flow of selected mocktails, coffee coolers, espresso and iced matcha lattes is an additional RM80nett person.
The buffet is available every Sunday from noon to 2.30pm.
The Atrium, Level 1, Petaling Jaya Marriott Hotel, Jalan 16/11, Section 16, Petaling Jaya, Selangor. (Tel: 016-262 2070). Business hours: 6.30am to 11.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
