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Duck the halls with jolly choices







Muhamad Khairul Ashraf and his team are offering mud crabs this Christmas.

Muhamad Khairul Ashraf and his team are offering mud crabs this Christmas.

WHILE turkey is usually the highlight at Christmas buffets, the duck selections at The Eatery are giving its fellow feathered brethren a run for its money.

Duck is not usually on my must-try list as it can be gamey when not prepared properly.

But at The Eatery in Four Points by Sheraton Puchong, sous chef Muhamad Khairul Ashraf Mohd Pilus did it right for not just one but two duck dishes, namely the appetiser Apple Wood-smoked Duck Breast with Cranberry Jam and Pickles at the appetiser section and main course of Duck Breast on Roasted Leek and Sage Reduction.

The smoked duck breast was not gamey and complemented rather nicely by the cranberry and pickles.

For the chef, it is all about a balance of flavours.

“Sourness of the cranberry goes well with duck while the salmon was marinated with lemon,” he said.

The Cured Salmon with Arugula, Quail Eggs and Pink Peppercorn Cream he was referring to is a must at the appetiser section.

(From left) Sliced Duck Breast on Roasted Leek and Sage Reduction, Brussels Sprouts with Almond Butter and BBQ Sauce Glazed Chicken Thigh with Grilled Pineapple to tempt diners celebrating Christmas.
(From left) Sliced Duck Breast on Roasted Leek and Sage Reduction, Brussels Sprouts with Almond Butter and BBQ Sauce Glazed Chicken Thigh with Grilled Pineapple to tempt diners celebrating Christmas.

Another interesting choice at the Christmas Eve Dinner buffet are mud crabs done in  Singapore-style or black pepper sauce, served with deep-fried mantau.

It is not a common dish at Christmas buffets but it sure was a hit among diners as it was one of the first items to finish.

The mantau is good enough to be enjoyed on its own.

I was about to give the pizza station a miss when I heard the crunch of the pizza crust as the chef cut into it.

The crunchy crust of the tuna, olive and asparagus pizza paired with cheesy topping proved to be quite a treat.

For those who love seafood, take your pick from the selection of half shell scallops, white clams, US oysters and tiger prawns.

At the carving station for Christmas Eve, diners can expect to savour roast turkey with dried fruit stuffing, giblet gravy and orange-cranberry compote; and Provencal Herb Crusted Lamb Rack with Truffle Dijon mustard, Harissa jus and Sweet Potatoes.

For Christmas Brunch, aside from turkey, there will be slow-roasted bone in lamb leg.

I have been craving waffles and was glad my wish came true at the waffle station where you can customise your own pancake with an assortment of condiments and sweet sauces, or add on a personal favourite – ice cream.

During the Yuletide season, for every group of more than 10 diners, the 11th enjoys complimentary dining while children below 12 years old will get a 50% discount.

The Christmas Eve Dinner from 6.30pm to 10.30pm, is priced at RM150 nett per adult; Christmas Day brunch (noon to 3.30pm) is priced at RM108 nett per adult.

Bid 2018 adieu with a New Year’s Eve Buffet Dinner on Dec 31 priced at RM150 nett per person or start 2019 with a sumptuous New Year’s Day lunch at RM108 nett per person.

THE EATERY, Lobby Level, Four Points by Sheraton Puchong, 1201, Tower 3, Puchong Financial Corporate Centre, Jalan Puteri 1/2, Bandar Puteri Puchong, Puchong. (Tel: 03-5891 8888). Business hours: 6.30am to 11pm, daily. Pork-free.

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

Central Region , Christmas , The Eatery

   

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