The Classic Beef Wellington at Quan’s Kitchen is tender with an earthy mushroom ‘duxelles’ adding depth and richness.
SUNDAYS are made for indulgence and nothing captures that spirit better than a good roast.
At Quan’s Kitchen at Four Points by Sheraton Kuala Lumpur in Chinatown, its Sunday Roast Brunch spread delivers something that’s both nostalgic and inventive.
The buffet brings together a line-up of roasts, sides and desserts that are comforting yet contemporary, with each carefully curated to capture the spirit of a traditional Sunday feast.
The live roast station immediately steals the spotlight.
The Classic Beef Wellington’s golden, flaky crust conceals tender beef.
Each slice releases a buttery aroma complemented by an earthy mushroom duxelles that adds depth and richness.
For something lighter, there is the Salmon Wellington which remains crisp despite the delicate fish inside.
Its creamy filling hints at herbs and butter, striking a fine balance between indulgence and freshness.
Those craving a smoky punch will find satisfaction in the BBQ Chicken Wellington.
It is juicy with a subtle smokiness that pairs beautifully with both the BBQ and mushroom sauce.
The BBQ sauce lends tangy sweetness while the mushroom sauce is savoury and velvety.
Equally satisfying is the Roasted Lamb Leg, sliced to reveal succulent, pink-centred meat that practically melts in the mouth.
The juicy Roasted Lamb Leg is available during its Sunday Roast Brunch. — Courtesy photos
The aroma alone evokes comfort, while its natural juices, when paired with the mushroom sauce, create a flavourful and refined taste.
The Five Spice Salt Baked Seabass with its Chinese aromatics stands out among the mains.
Its skin is crisp, while the flesh is tender and moist.
The salt crust locks in flavour without overpowering the fish, making it one of the buffet’s more elegant offerings.
Of course, no roast is complete without the sides.
The baked potatoes have crackling skin that gives way to a soft and fluffy interior.
Close behind is the Mac and Cheese, creamy and rich with just the right amount of gooeyness.
At the soup station, the Roasted Tomato Soup provides a vibrant start.
Smooth and tangy, it delivers a slow-building warmth.
Meanwhile, the Roasted Duck with Salted Vegetable Soup leans into traditional flavours, offering a broth that’s both savoury and slightly tangy, carrying the essence of slow-cooked duck.
Dessert lovers are equally well catered to.
The custard-soaked Chocolate Bread Butter Pudding layered with melting chocolate delights with every spoonful.
Light and fragrant, the Honey Madeleines are dainty morsels that balance sweetness with floral hints of honey.
The Lemon Meringue Tart stands out with its buttery crust and cloud-like topping.
Beneath the airy meringue lies a lemon curd that’s tart enough to make your lips pucker, but perfectly balanced by sweetness.
For something creamy and indulgent, the burnt cheesecake does not disappoint.
Each bite is decadent, yet not overly heavy, a testament to good baking.
A playful highlight is the Mango Profiterole, its choux shell crisp and airy, enclosing a bright mango cream that bursts with tropical flavour.
Finally, the silky and lightly sweetened Soya Pudding with Ginger Syrup offers a comforting finish.
This dining experience is available on Nov 16 and 23 from 12.30pm to 3.30pm.
It is priced at RM178nett (adult) and RM89nett (children below 12).
For details, send a WhatsApp message to 012-507 3327 or e-mail dining@fourpoints.com
QUAN’S KITCHEN, Level 8, Four Points by Sheraton Kuala Lumpur, Chinatown, Jalan Balai Polis, Kuala Lumpur. (WhatsApp: 012-507 3327). Business hours: 7am to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
