Chocolate Tower is one of the desserts served.
UNDERNEATH the magnificent big blue canvas, the ocean always has a lot to offer, including captivating delights to satisfy our taste buds.
Diners can set sail on a culinary journey with the Seafarer’s Spread dinner buffet at The Living Room in The Westin Kuala Lumpur, which features a wide array of maritime delicacies.
A true highlight is the Roasted Marinated Barramundi with Spicy Coconut Sauce, which masterfully blends spicy and milky notes into a tender and flavourful dish.
Abundance of treasures from the deep at the Seafarer’s Spread Dinner Buffet.
It is carefully marinated with coconut milk, onions, ginger, garlic, galangal and chilli paste before being baked to perfection, according to the hotel’s sous chef Irwan Syah Nasril.
Featuring a beautiful harmony of flavours, the Oven-Baked Salmon with Arrabbiata Sauce integrates the sauce’s tangy kick with the capsicums’ natural sweetness.
The buttery salmon and crispy capsicums also offer a pleasant clash of textures, enriching the diners’ palates.
Meanwhile, the Prawn Tempura and the Tiger Prawn with Superior Stock, Red Dates and Black Fungus serve up delightful raptures for prawn lovers.
Beneath the crunchy crust of the Prawn Tempura lies a fresh, firm prawn, offering diners a refined sensory experience.
For the Tiger Prawn with Superior Stock, the essence of the savoury broth is meticulously absorbed by the black fungus.
Diners can still taste the prawn’s natural sweetness preserved beneath its shell, providing a pleasant contrast.
Another thoughtful dish is the Oyster with Kam Heong Sauce, which carries a touch of sweetness and fragrance beyond its spiciness.
Hotel chef de cuisine Pravin Chandrasekaran said the kam heong sauce, along with other condiment options including garlic butter and asam pedas, was the restaurant’s effort to make the dish stand out.
“Normally, hotels serve fresh oysters, but we like to emphasise more on local styles,” he said.
A true highlight not to be missed is the Roasted Marinated Barramundi with Spicy Coconut Sauce, which masterfully blends spicy and milky notes into a tender and flavourful dish. - LEW GUAN XI/The Star
Meanwhile, the tender Steamed Grouper Fish Fillet is immersed in a pool of savoury and aromatic king soy sauce, enhancing the natural umami flavour of the fish.
Those craving fresh seafood can opt for the wide variety of ocean-fresh delights presented on ice, as well as sashimi.
Two of my personal favourites are the tuna and octopus sashimi.
The tuna is naturally sweet and its taste is further enhanced by wasabi, one of the available condiments.
On the other hand, the pleasantly chewy octopus pairs best with tobiko mayo sauce.
Other fresh seafood options include Poached Tiger Prawns, Half-Shell Scallops, Flower Crabs, Black and Green Mussels, Asari Clams, as well as Salmon and Butter Fish sashimi – served with various dressings including tartar sauce, cocktail sauce, Kikkoman dressing and homemade chilli sauce.
The buffet also features a wide variety of non-seafood dishes, with Ayam Sambal Cili Api being one of the must-tries.
Upon first bite, diners are greeted with tender chicken that beautifully holds the fragrant notes of coconut, spiciness of sambal and fiery heat of cili api.
For stews, the Chicken and Chorizo Stew and Lamb Stew must not be missed.
The Chicken and Chorizo Stew features tender meat drenched in the rich sweetness of tomatoes, accompanied by the aroma of chickpeas.
Meanwhile, the Lamb Stew contains tender lamb with a balanced ratio of fat and lean meat, complemented by savoury and fragrant olives.
Served alongside the Prawn Tempura is a wide array of vegetable tempura, such as the King Oyster Mushroom Tempura and Zucchini Tempura.
The King Oyster Mushroom Tempura offers a dynamic blend of chewiness and crispiness, while the Zucchini Tempura delivers a pure and satisfying crunch.
Other vegetable tempura options include carrot, aubergine and capsicum.
Meanwhile, the savoury Braised Broccoli with Treasure Mushroom in Yam Ring is a melting pot of texture, featuring an enriched combination of mushy yam, gooey black fungus and springy treasure mushroom alongside the broccoli.
Over in the dessert section, the creamy and cheesy Red Velvet Cheese Frosting is a true indulgence.
Kek Lapis Sarawak, which carries a mild hint of mint, and the soft and tangy Lemon Tart are also worth trying.
Other desserts include Banana and Strawberry Cupcake, Salted Caramel Choux Bun, Raspberry Pistachio Dome and Chocolate Tower.
The buffet is served on Fridays and Saturdays, from 6pm to 10pm, priced at RM188nett per adult, and RM94nett per child aged seven to 12.
THE LIVING ROOM, The Westin Kuala Lumpur, Jalan Bukit Bintang. (Tel: 03-2773 8015). Business hours: 6am to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
