Christmas favourites given a makeover

CHRISTMAS is about family togetherness, midnight church mass, unwrapping presents and merriment all over.

But Christmas, like other festive celebrations, is never complete without a nice spread of food shared with family and friends.

All set: Yong (right) and Muzri putting finishing touches to some of the Christmascreations for their menus.

For dining out options on Christmas eve, the Cinnamon Coffee House at One World Hotel makes a good bet with its set dinner that centres on the concept of modern, simple, and trendy.

“The dishes are modern in presentation yet attractive enough with the use of simple ingredients,” sous chef Muzri Karim said.

In keeping with the season of glad tidings, the hotel will be decorated with silver finery and ornaments to reflect its Winter Wonders theme with a giant Christmas tree in the lobby.

What’s more, the tree is flanked by a hand-made white castle crafted by the hotel’s pastry chefs.

A four-course dinner has been lined up for guests this year, compared with only three courses last year.

For appetisers, the Roll of Smoked Salmon and Dilled Scallop Terrine with Garden Salad and Saffron Dressing is served.

Muzri, who prepared this entree, said the special ingredient used was saffron.

“I’ve also included passion fruit jelly beneath that lends a nice combination to the salmon and scallop.”

Next up is the Zucchini and Tarragon Soup with Sauteed Button Mushrooms and Cheese Straws.

For the main course, guests get to choose either the Roast Turkey Roulade with Apricot and Chestnut Stuffing, Honey Glazed Sweet Potato, Christmas Vegetables and Cranberry Sauce or Chargrilled Beef Tournedos on Almond Potato Tart, Wild Mushroom Stew and Red Currant Beef Jus.

Sous chef Billy Yong, who is the man behind those dishes, said the turkey was completely deboned and roasted for 20 minutes.

Enjoyable: Thedishes forChristmas eveset dinner.

“As turkey meat can be tough, I’ve stuffed in turkey ham before roasting with our special brown sauce so guests can be assured that the dish turns out juicy,” the cheerful 30-year-old said.

For dessert, the Christmas Pudding and Panna Cotta with Warm Custard Sauce are described as something classic.

The chefs also introduced their New Year’s eve set dinner menu.

Like the Christmas eve set, the appetiser also features the Smoked Salmon and Seafood Terrine on Granny Smith Apple Salad, Mesclun Mixed in Citrus-Dill Vinaigrette.

For soup, the Cappuccino of Asparagus Soup Garnished with Scallop sounded unique, which Yong explained that the term “cappuccino” is used to describe the foam that appears on the top of the green broth while still hot.

For the mains, the two options available are Baked Herb Crusted Rib Eye Steak on Fondant Potato, Vegetable in Season and Pommery Mustard Sauce, or the Supreme of Chicken Breast Stuffed with Prawn Mousse, Roesti Potato, Sauteed Vegetables, and Morrel Cream Sauce.

Yong said to make the prawn mousse, the prawns were first blended to become fudge before it was baked alongside the chicken breast to impart more juiciness to an otherwise tough meat.

For dessert, indulge in the Green Tea Tiramisu with Fresh Mango and Strawberry Coulis.

Besides set dinners, the outlet is also having its usual buffet spread of traditional offerings and festive delights from its international sections, for Christmas and New Year’s eve, as well as Christmas Day and New Year’s Day high tea.

For both the set dinner menus, it is priced at RM150++ per person. Meanwhile, the Christmas eve and New Year’s eve buffet dinner is priced at RM98++ (per adult) and RM49++ (per child).

Other promotions include Christmas Day high tea and New Year’s Day high tea.

  • CINNAMON COFFEE HOUSE, Concourse Level, One World Hotel Petaling Jaya. (Tel: 03-7681 1166). Business hours: Daily; 6am to 1am.

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