THE epicurean treasure trove of crustaceans, mollusks and fish found in Eastern and Oriental (E&O) Hotel’s latest buffet offering will have seafood connoisseurs ‘swimming’ with delight in the deep blue sea.
Surfacing every Wednesday at Sarkies restaurant in the historic hotel’s brand new Victory Annexe, the lavish ‘Chef Petr’s Catch’ buffet dinner proves a bountiful extravaganza of imported marine morsels and more.
Gorgeously presented delicacies, specially selected by executive chef Petr Feher, beckon enticingly, with the selection of seafood on ice a resounding crowd favourite.
The giant, Alaskan Snow Crab Claws — glowing a vibrant shade of vermillion after gentle poaching and beautifully fanned out on a carved block of ice — is the most outstanding item in the spread.
Unlike most regular crabs, its exoskeleton is easily cracked with a little pressure. When peeled just right, one can pull out a pristine looking chunk of delicate, snow-white meat with a mild, briny hint.
Equally a joy to break open are the Boiled River Cray Fish. Like its saltwater lobster cousins, the mini crustaceans’ juicy tail meat is the desired prize within.
The selection of bivalve include Poached Black Mussels, Green Mussels, and Fresh Oysters on Ice, with the bivalve all served on the half shell. Completing the selection are large prawns, similarly boiled to reddish perfection.
Nearby, the kaleidoscopic, Duo of Gravlax platter offers thin, flavourful slices of raw salmon and tuna, cured in the traditional Scandinavian way with salt, sugar and dill.
The seafood feast continues with other marine offerings like Marinated Cuttlefish, Smoked Tenggiri (mackerel), Seasoned Squid, assorted sushi and bite sized canapes topped with various condiments, along the appetiser station.
For mains, there is a whole Sweet and Sour Fish (seabass) to dig into, along with Cheese Baked Oysters, Oyster Omelette, and grilled salmon, prawns or scallops.
While seafood is the star of the show, there is also a myriad of other dishes to round out the buffet offerings.
At the action stations, diners can have slices of beef or lamb, along with satay and sausages, grilled on the spot. Alternatively, have the chefs chop up a few slices of the famous, E&O Roasted Duck.
There are also various poultry and meat dishes, like the Roasted Chicken with Black Pepper Sauce, Pandan Wrapped Chicken, Thai Styled Beef in Yellow Curry, and Herb-roasted Beef and Lamb, to name a few.
Completing the lavish buffet is a Cheese Platter with various aged and young cheeses, along with soups and homemade breads.
Sweet endings are assured with the myriad of colourful treats, and selection of ice creams, at the dessert section.
The buffet is available every Wednesday between 7pm and 10pm, and priced at RM110++ for adults and RM48++ for children. Seniors enjoy 50% off.
Sarkies, named after the hotel’s founding Armenian brothers, also serves an Executive Buffet Lunch from Monday to Friday, Weekend High Tea on Saturday, and Sunday Brunch from 12noon to 3pm.
There is also the International Buffet Dinner on Sunday, Monday, Tuesday and Thursday, as well as the Wine and Dine Buffet Dinner on Friday and Saturday, all running from 7pm to 10.30pm.
For reservations, call the hotel at 04-2222000.