By ESTHER CHANDRANestherc@thestar.com.myPhotos by LOW LAY PHON
A COMBINATION of local and Western food is always the best bet when planning a buffet line.
Duyong Restaurant’s recently revamped buffet menu offers a range of these dishes, giving ample choice to diners.
From the appetiser section; fruit rojak, international salads, kerabu and raw vegetables, crunchy crackers and a variety of sambal invites diners to go easy before heading to the mains.
The soup selection is just as impressive with Sup Tulang Rawan, Minestrone, Wild Mushroom Soup, Sup Kambing, Fish Ball Soup and Tom Yam Campur winning the customers’ attention.
The menu works on a 15-day rotating schedule, with plenty of local favourites in the main course such as Siput Sedut Masak Lemak Cili Padi, Ikan Keli Berlada, Sayur Lodeh, Ikan Bakar with Air Asam, Szechuan Crab and Beef Steak Chinese Style.
Western dishes include favourites like Sliced Lamb Leg with Onion Sauce, Roast Spring Chicken and Lamb Stew to the more creative dishes like Butter Squid, Black Pepper Pie, Scotch Quail Egg among others.
The outlet’s Ikan Bakar with Air Asam and Ketam Goreng Berempah are said to be hot favourites.
Executive chef Mustafa Kamal said the main course selection offered Malay dishes from the various states in Malaysia.
“We do not always come across Rendang Tok at buffets but here, Rendang Tok is listed on the buffet menu.
“We also have Lemak Cili Api dishes from Negri Sembilan, Asam Pedas from Malaccaa and Masak Merah Johor and Rendang Maidin from Penang,” said Mustafa.
Mustafa added that the a la carte menu was also available throughout the day.
Emphasis, he said had also been placed on a la minute items, which were prepared at food stations.
Dishes such as Chicken Shawarma, Tempura, Pasta and Tandoori tempt diners further as these dishes are cooked right before their eyes.
There are also other dishes to sample at action stalls such as Laksa Johor, Bakso, Yong Tau Foo and Mee Rebus Jawa, which are more local flavoured.
A buffet line is never complete without a trip to the dessert section and here, a variety of Malay kuih, jellies and ice-cream, puddings and cakes as well as fruits are laid out prettily.
The buffet is priced at RM33++ (per adult) and RM22++ (per child). It is served Monday to Saturday except Friday.
Hi-lunch buffet is also available every Sunday from noon to 6pm at the same price.
Buffet dinner is served every Friday, Sunday and public holiday at RM36.30++ (per adult) and RM23.10++ (per child) from 6.30 to 10.30pm.
DUYONG RESTAURANT, Kelab Darul Ehsan, Ampang Jaya. (Tel: 03-4257 2333 ext 409). Business hours: noon to 11pm daily.