USHERING in the new year is often a happy occasion that involves people gathering to celebrate and lots of food.
For this reason, Royale Songket Restaurant at Grand BlueWave Hotel Shah Alam is having a New Year high tea featuring local and international dishes.
One notable dish on the spread is the mussels au gratin.
Smothered in cheese and baked until brown, the mixture of richly flavoured mussels and melted cheese will surely tempt diners’ taste buds.
It is one of 100 dishes that will be served at the buffet on Jan 1.
Senior chef de cuisine Ahmad Al-Hafiz Redzuan said the dishes were curated to suit the Malaysian taste bud.
The high tea will include soup, appetisers, salads, main courses and desserts.
For appetisers, you can expect open-faced sandwiches, cheese platters, seasonal salad and vegetable crudites such as Waldorf baby potato salad, Italian seafood salad and Orzo pasta salad with roasted baby roma and basil.
There will be three live stations, namely a carving station, vegetable fritters station and pasta station.
At the pasta counter, diners can customise their own pasta dishes with condiments and sauces to go with it.
Main dishes will consist of briyani rice, fish curry, Japanese tofu with taukan (wet beancurd blocks), steamed chicken with soy sauce, Chicken Cordon Bleu, buttered vegetables, grilled foot-long sausages and satay pizza.
Ahmad said his personal favourite was the Bamia lamb.
“It is cooked until tender and left for a day for the meat to absorb all the flavours from the herbs, ” he said.
The Bamia lamb dish was served with a generous amount of meat chunks and made a hearty meal.
Expect other dishes like seafood on ice, barbecue prawn skewers, Beef Wellington and grilled sea bass, to name a few.
Ahmad said the Beef Wellington used New Zealand beef tenderloin wrapped in puff pastry and the fillings inside comprised mushrooms and spinach and baked until golden brown.
A delectable selection of desserts will give a memorable end to the buffet experience.
Diners can look forward to assorted puddings, cookies, Christmas stollen, fruit cake, assorted French pastries, muffins, tartlets, Yule log, caramel popcorn, chocolate fountain and assorted ice cream.
Pastry chef Mohd Firdaus Stenly Abdullah said the pastries are fresh from the oven.
They were known for their Sago Gula Melaka and classic moist red velvet cake topped with cream cheese frosting, he added.
The New Year high tea is available from noon to 4pm and priced at RM69 nett per person, RM58 nett for senior citizens and RM34.50 for children aged between four and 11.
ROYAL SONGKET RESTAURANT, Grand BlueWave Hotel Shah Alam, Persiaran Perbandaran, Seksyen 14, Shah Alam, Selangor (Tel: 03-55118811 ext. 2612) Business hours: 6am to 1am (Monday to Sunday).
This is the writer’s personal observation and not an endorsement by StarMetro.
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