LOBSTERS are usually the star of the meal.
Shangri-La Rasa Sayang in Penang upends that with an all-you-can-eat lobster buffet.
Its “Mad For Lobster” feast every last Sunday of the month at Spice Market Cafe offers Western classics and bold Asian preparations.
The hotel’s executive chef Maran Mariapin said, “Lobsters have long symbolised indulgence and occasion.
“This allows guests to savour it through a multitude of expressions.
“While seafood buffets are common, one that revolves around lobster is a rarity.”
The seafood-on-ice station offers lobster in its purest form, blanched to enable its natural sweetness to shine through.
Spiny lobsters and slipper lobsters sourced from South-East Asian waters are served halved, their delicate flesh needing little more than a squeeze of lemon or a touch of dressing.
Boston lobsters, flown in from the Atlantic coast of North America, presented whole, are an invitation for diners to roll up their sleeves to get cracking.
They are distinctly sweeter and firmer due to their cold water habitat.
Should you need variety, there are also prawns, mussels, scallops and crabs.
The Lobster Mayo Nigiri and Mini Lobster Roll are a luxurious twist on regular sushi, while Steamed Australian Lobster Chawan Mushi brings a new dimension to egg custard.
The Lobster Carpaccio with Walnut, Blue Cheese and Yellow Pepper leverages on flavour, texture and colour, while the Chilli Lobster with Papaya, Pine Nuts, Scallion and Mayonnaise balances heat with fruitiness.
The Lobster Bisque captures the flavour of the crustacean in a concentrated broth that is aromatic and comforting.
That same richness can be found in the Western hot dishes like the buttery crust Lobster Pot Pie with chunks of lobster meat.
The Slipper Lobster Gratin is delightful with its bubbling blanket of melted cheese, while Baked Baby Lobster with Garlic Butter entices with herby pungence.
“Properly prepared lobster is both tender and pleasantly firm, creating a distinctive bite unlike other proteins.
“There is an elegance to it that naturally elevates the entire meal,” said Maran.
Shells do not go to waste here, either, as they are turned into a luscious lobster sauce for the Baked Whole Salmon Coulibiac.
There are also Roasted Lamb Leg and Korean Rub Sirloin besides the lobster-centric offerings.
The oriental selection gets inventive with Lobster Tiga Rasa – a reimagining of a Malaysian favourite, and Crispy Fried Australian Lobster with Oatmeal inspired by the beloved multi- grain cereal prawns.
The fragrant Lobster Briyani layered with spices, as well as Braised Claypot Noodle with Lobster, Wok-fried Kam Heong Lobster and Braised Lobster with Pumpkin and Coconut, similarly reinterpret local fare.
Maran said these took a lot of creativity, experimentation and careful execution.
On the other hand, local cooking styles gravitate towards bold spices, rich sauces and longer cooking times which could easily overpower the delicate flavour and texture of lobster if not handled properly, he added.
There is also Tom Yum Lobster Soup and Lobster Pasta with aglio olio, pomodoro or pesto cooked to order.
You might do a double take when browsing the desserts as there is Lobster Ice Cream – a conversation piece that plays on nuance rather than overt sweetness.
Pastry chef Mohamed Nazeri Ismail said they combined lobster bisque with regular ice cream ingredients to create the unconventional treat.
“Guests love it. Many found the flavours totally unexpected yet well balanced.
“What better way to cap off a lobster extravaganza,” he said.
The Mad For Lobster buffet, served from 6pm to 10pm, is priced at RM298nett for adults and RM149nett for children.
Upcoming sessions are May 31 and June 28.
For dates beyond that, keep an eye on the resort’s social media channels.
Spice Market Cafe, Ground Floor, Garden Wing, Shangri-La Rasa Sayang, Batu Ferringhi, Penang. (Tel: 04-888 8888) Business hours: 7am-10pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
