THINKING of a little surf and turf and a whole lot more for a weekend seafood-and-grill buffet dinner?
Tasty treats await diners at Essence, the signature all-day dining restaurant at Sheraton Imperial Kuala Lumpur Hotel.
The menu has been enhanced to present a more sumptuous and extensive version of its previous weekend international buffet.
“We are revamping our dining concepts, following the hotel’s recent renovation.
“Essence Restaurant represents the heart and soul of the hotel. We want to introduce a more elevated dining experience, with a special focus on seafood and grill dishes,” said executive assistant manager Maverick Loh.
He said the weekend buffet showcased the finest from land and sea “at an incredible value”, and offered an ideal casual dining experience.
“Sheraton Hotel is a gathering place for the community,” added Loh at the unveiling of the weekend buffet dinner.
The buffet highlights are the Grilled Australian Tomahawk Steak Carving and upgraded Seafood On Ice section.
“The premium seafood includes approximately 10 types of fresh catches and a caviar station.
“This also includes king crab legs imported from Alaska served fresh so diners can enjoy the sweetness of the meat,” said Sheraton Imperial Kuala Lumpur Hotel executive chef Vincent Wong.
Also available are scallops, prawns, mussels, slipper lobsters, flower crabs, mud crabs and Japanese oysters, with accompaniments such as cocktail sauce, mignonette sauce, capers, Tabasco and lemon wedges.
Those who enjoy the delicacy can choose from several types of caviar – salmon roe, tobiko as well as black and red lumpfish caviar.
A selection of freshly prepared sushi, sashimi and maki rolls can be found at the seafood section.
Over at the carvery corner are the Grilled Australian Tomahawk Steak and Salt-Crusted Seabass with Mussel, Fennel and Orange Ragout.
“The tomahawk steak is only mildly seasoned with salt, pepper and fresh herbs to maintain the natural sweetness of the beef.
“The meat is first grilled before being roasted, to give it a slight charred taste,” said Wong, adding that the premium cuts were derived from grain-fed cattle.
The Grilled Australian Tomahawk Steak can be savoured on its own, or enhanced with a dash of black pepper, mustard or chimichurri sauces.
Diners should look out for special counters showcasing dishes by the hotel’s other restaurants – Celestial Court (Chinese) and Villa Danieli (Italian).
Celestial Court will be presenting its signature Roasted Duck Roll served with condiments, while Villa Danieli will be running an action station serving pasta a la minute with sauces such as tomato, cream and pesto.
All these are served alongside a spread of international cuisine, including cold cuts, tempura, curry laksa, noodles in chicken soup, assorted steamed dim sum, Duck Leg Confit, Ossobuco Milanese, Daging Rendang Tok, Udang Masak Lemak Cili Api, Pucuk Paku Goreng Belacan, Paneer Bhurji, Gongura Curry and Lamb Karaikudi.
The dessert island features a host of tempting treats to end the meal on a sweet note.
These include Deconstructed Chocolate Tart, Deep-Fried Ice Cream, Cherry Almond Tart, Chocolate Fudge Cake, Raspberry Mille Feuille, Pistachio Pave, Passion Fruit Creme Brulee, Mango Financier, Strawberry Pavlova Bites, Tiramisu Chocolate Cup as well as ais kacang and assorted ice cream.
The weekend seafood-and-grill buffet dinner is available on Fridays and Saturdays, from 6.30pm to 10pm.
It is priced at RM199 nett per adult (including a free flow of mocktails) and RM68 nett per child.
Diners can choose to top up an additional RM99 nett per person for a free flow of red and white wine.
Promotional pricings are available for group bookings of more than 10 persons with selected banks’ cards.
ESSENCE, Level One, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2717 9933, email: firstname.lastname@example.org). Business hours: 6am-10pm, daily. Pork-free.
This is the writer’s observation and not an endorsement by StarMetro.