Pyramid Tower Hotel,
Persiaran Lagoon, Bandar Sunway,
Tel: 03-7495 1888
Business hours: Daily buffet lunch
(12noon to 2.30pm) and
dinner (6pm to 10pm)
Hi-tea on weekends from 12noon to 4pm.
GET a taste of Cambodia at the Pyramid Tower Hotel’s Atrium Cafe untill May 31.
Guests chefs Pan Sothea and Hak Bunthan were specially flown in from the Sunway Hotel Phnom Penh in Cambodia to showcase the Khmer culinary traditions.
Chef Pan Sothea has more than 13 years of experience specialising in authentic Cambodian cuisine and has worked in many renowned fine dining restaurants in Cambodia before joining Sunway Hotel Phnom Penh as a sous chef.
Despite having a teaching degree, Chef Hak Bunthan decided to pursue his childhood dream of becoming a chef.
According to Chef Pan Sothea, rice is a staple food for Cambodians and the dishes are a mixture of different flavours from sweet to spicy.
Pastes combining various herbs and spices are also used extensively in Cambodian cooking.
“I make the pastes from lemon grass, garlic, shallots, tumeric, dry chilli, and fresh herbs and it is used to make soups, curries, and other dishes,” he said.
At the promotion, there will be 20 dishes featured every day with five rotating menus.
Start the meal with an array of appetisers such as the appetising Nhom Meesour, which is a spicy vermicelli salad with tiger prawns and cilantro.
Another appetiser to try is Plear Trei (fish fillet salad with bean sprout and mint leaves).
Although the fish was raw, the smell was not strong as the chef added lemon juice before serving.
Chef Pan Sothea also recommended the Amok, a popular Cambodian dish made from river fish fillet.
“You can steam it in an oven or bamboo baskets. Nowadays, some people add seafood or snails to the dish.
“This dish is difficult to make, and is not commonly available as some people don’t know how to make the paste,” he said.
For those who prefer mild curries, the Cambodian Chicken Curry would be a good pick.
It was mildly spicy yet flavourful enough to go with the Bay L’ngor (sesame rice) in the buffet spread.
Choose your filling for the Banch Cheo, which is Cambodian Pancake, from minced chicken, seafood, to vegetables.
“Some restaurants in Cambodia also use beef, lamb, or pork in their Banch Cheo,” chef Pan Sothea said.
Other main dishes include Mon Ang (grilled marinated chicken leg with lemon grass and lemon pepper sauce), Char Mek (stir-fried squid with pepper) and Sach Kor Chrolouch (grilled beef rolls with papaya pickle).
The dessert Bay Treip (sticky rice cake) was one of my favourites as it was not too sweet.
Other desserts include Non Por Peay (steamed sticky rice rolls with grated coconut), Nom Banc Charnouc (sticky rice balls served in palm sugar), Sang Khya L’poeu (pumpkin custard) and Chek chhang (glazed banana with coconut).
Diners at the Atrium Cafe’s Cambodian Food Promotion stand a chance to win a four-day, three-night return trip to Phnom Penh, Cambodia, in a lucky draw.
The buffet lunch is priced at RM45++ per adult, buffet dinner at RM65++ per adult, and hi-tea at RM55++. Children dine at 50% off at the restaurant.
Sunway Resort Hotel & Spa’s Facebook contest offers complimentary dining at its outlets. All you have to do is to take a photo of yourself, your family or friends dining at Atrium Cafe during the promotion, and submit your best shot on the Sunway Resort Hotel & Spa’s Facebook wall and describe what you enjoyed most about the Cambodian food promotion.
This is the writer’s personal observation and is not an endorsement by Star Metro.