Lobster steals the show at brasserie


Roti jala with chicken curry make for a tasty meal.

LOBSTER in creamy curry with noodles is definitely a meal that is enticing to any Malaysian.

Luscious lobster takes centre stage this Ramadan as the seafood gets a Malaysian twist to the way it is cooked at Serena Brasserie.

This year, the restaurant at InterContinental Kuala Lumpur is featuring lobster laksa as part of its Selera Aneka Rasa buffet.

Lobster laksa is one of the specialities to look forward to at Serena Brasserie.

Lobster laksa is one of the specialities to look forward to at Serena Brasserie.

Executive sous chef Ghazali Hashim said the best way to enjoy the lobster laksa was if it was Johor laksa or alternatively, curry laksa.

“The broth itself is made with lobster shells and other shellfish and the noodles are topped with slipper lobster.

“The lobster is marinated with salt and pepper before being flash-fried so the meat is still sweet,” he said, adding that the lobsters were flown in from Sabah.

Trying out the Johor laksa, I found the gravy to be rich and creamy, with a slight hint of sweetness from the lobster.

Johor laksa is quite different from other types of laksa because spaghetti is used and complements the fishy broth rather nicely.

Pit-roasted Thai-style kibas with Arabic briyani rice.

Pit-roasted Thai-style kibas with Arabic briyani rice.

Because of its popularity, Ghazali has brought back kibas, a type of goat that is common in the Middle East and known for its fat tail.

“This time, we have cooked the meat in Thai style where it is marinated overnight with lemongrass, galangal, cili padi and lime leaves before cooking it over the grill,” he said.

The marinade helps to render the fat and adds depth of flavour to the meat.

It is best eaten with Arabic briyani rice which is also on the buffet.

The buffet has six live stations including satay and ikan bakar as well as salad and appetiser stations featuring kerabu, ulam-ulaman kampung and jeruk.

Ghazali (right) and junior sous chef Aimilan Zainal Abidin with a spread of the Ramadan dishes. — M. AZHAR ARIF/The Star

Ghazali (right) and junior sous chef Aimilan Zainal Abidin with a spread of the Ramadan dishes. — M. AZHAR ARIF/The Star

For seafood lovers, check out the seafood on ice offering of oysters, green-lipped mussels and a sashimi counter.

For dessert, there are plenty to choose from, including Malay kuih and cookies as well as serawa nangka, a pudding of jackfruit and coconut milk.

Instead of the typical jackfruit, nangka madu from Pahang is used in the serawa.

It is less fibrous and sweeter than the regular jackfruit.

The Selera Aneka Rasa buffet is until June 14.

Traditional kuih to relish at the buffet area.

Traditional kuih to relish at the buffet area

On weekdays, the Selera Aneka Rasa buffet is priced at RM178 nett per adult and RM59 nett per child while on weekends it is priced at RM148 nett per adult and RM45 nett per child (six to 12 years old).

SERENA BRASSERIE, Intercontinental Kuala Lumpur, 165, Jalan Ampang, Kuala Lumpur. (Tel: 03-2782 6228). Business hours: 6am to midnight, daily.

This is the writer’s personal observation and not an endorsement by StarMetro.

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