Gastronomic delights: the Tantalizing Malay Cuisine

From terung bakar bercili to pasta to rice dishes and more, Gardenia Coffee House`s mixed buffet promotion offers a variety of dishes that tantalize.

The buffet lunch at Quality Hotel`s Gardenia Coffee House never ceases to amaze, more so with its recently launched Mixed Buffet Promotion for next month.

The Muhibbah buffet with its assortment of main dishes, appetizers, soups as well as desserts is set to tantalize taste buds.

“The coffee house is known for its tasty Malay cuisine,” says executive sous chef Hikmal Hisham Ramlee. But with the increasing number of foreign guests, the introduction of a combination of Malay, Chinese, Indian, Western and Nyonya cuisines is a good way of promoting the numerous gastronomic delights available in the country.

Start your meal with mouthwatering appetizers such as tempura Malaya, stuffed beancurd or a variety of fresh ulam. The kerabu is another star attraction.

Choose from numerous spread which includes kerabu bunga kantan, four-angled beans or jantung pisang.

Take your pick from the assortment of sambal dips to go with your kerabu or ulam.

Of course, no serving is complete without the Western or Oriental salad selection, or soup and porridge of the day.

The seafood spread includes spiced fried crabs, sambal tumis kupang, masak lemak ikan talang masin (salted ikan talang in creamy pineapple gravy), ikan keli salai lemak cili padi or all-time favorite, ikan pari asam pedas.

Those who enjoy red meat can dig into lamb curry with potatoes, masala lamb or masak lemak telur masin (salted eggs cooked in coconut milk).

If you are adventurous, try nasi ambang, which is a combination of rice and mee goreng served with dishes of your choice such as terung masak bersantan and serunding kelapa.

Those who prefer something simple, can opt for Western dishes such as pasta olio-olio, chicken meatballs in bbq sauce or the crispy lemon chicken.

If that is not enough to titillate your tastebuds, move on to the seven stalls which offers pecal with its peanut sauce, soto ayam Madura and noodles such as Penang laksa, mee curry and prawn mee. There are also nasi briyani and nasi tomato.

Dessert and drinks include kuih such as ketayap, kuih kesui, kuih cara manis and kuih lapis. Also available are the fruit tarts, apple crumble, apple pie jellies, mousse as well as the creme caramel, air bandung, cincau, cendol and sirap selasih.

The buffet is priced at RM42 ++ for adults and RM20++ for children and senior citizens. Lunch is from noon to 2.30pm and the promotion begins from March 3 to 31.

Meanwhile, the hotel`s Long High Tea is back with an offering of over 40 dishes featuring Malay, Chinese, Indian as well as Western cuisine. There are rojak mamak, popiah goreng, kerabu seafood, terung bakar bercili and pasembor with seafood.

Besides that, try the chicken pongteh with fucuk stick, fish head curry with ladies fingers, baked pasta in cheese, deep-fried dory with Thai sauce, Hawaiian pizza, lamb stew goulash and fried choy sum with garlic.

At the dim sum corner, there`s a variety of dim sum, steamed paus, yong tau foo and chee cheong fun. Desserts include French pastries, ais kacang, fruit puddings, porridge of the day as well as kuihs. All these at the reduced price of RM22++ per adult and RM15++ for children below 12 and senior citizens. Opens from noon to 6pm on weekends and public holidays.

For that Oriental touch, check out Meisan Szechuan Restaurant which will be claypot fish head curry for its March promotion.

“We use a special recipe for the curry which is creamier and less spicy, with fried beancurd balls,” says restaurant manager Juliet Tang. You have a choice of fish such as pomfret, garoupa, siakap or tilapia.

The Chinese-styled curry which is more than enough for two persons, is reasonably priced at RM18++ and is available for lunch and dinner. Master Chef Chin has also created dim sum on an a la carte basis. It is available for lunch at RM25++ per person.

Source: www.nst.com.my (15 Maret 2008)
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