Roasted Big Bird with Sweet Turmeric Sauce features a fusion touch.
HAVING seen multigenerational customers walk through the doors of Paya Serai restaurant, chef Ridzuan Malek feels it is important to serve a festive menu that caters to different palates and preferences.
“Our year-end holiday menu features a mix of traditional classics and modern or fusion creations,” said the Hilton Petaling Jaya executive chef of its holiday spread at Paya Serai.
“Traditional classics such as roast lamb and barbecued ribs are usually the festive must-haves.
“Contemporary items either have a fusion element, such as Beef Wellington with Percik Sauce or Baked Slipper Lobster with Creamy Masala Sauce, or are healthier dishes to cater to the more health conscious diners.”
Ridzuan said it was heartwarming to observe families enjoy meals and gatherings at Paya Serai, which had been renovated to give the restaurant a brighter and modern look.
He will be working with a team of 30 chefs to prepare the 300-plus dishes featured in the holiday buffet.
Ridzuan says traditional classics such as roast lamb and barbecued ribs are usually the festive must-haves. — Photos: GLENN GUAN/The Star
“Our carvery section offers about eight items, such as Roasted Marinated Prime Rib with Chimichurri Sauce, Salmon Coulibiac with Creamed Spinach, Braised Spiced Beef Brisket with Fruit BBQ Sauce, BBQ Short Rib, Roasted Whole Lamb, Roasted Big Bird with Sweet Turmeric Sauce and Beef Wellington.
“Seafood dishes here are popular as well. We have fresh seafood on ice and items such as Baked Oyster, Baked Slipper Lobster and Mussel with Sauteed Spinach.”
Ridzuan said the buffet spread included a selection of dishes crafted by chefs at the hotel’s Japanese restaurant Genji and Chinese restaurant Toh Yuen.
Chinese dishes include Chilled Jumbo Scallop with Yellow Chilli Sauce and Pan-Seared Shrimp Cake with Honey and Flaxseed.
These will be served alongside a selection of Malay, Indian and Western hot dishes as well as a variety of salads and appetisers.
For sweet endings, the dessert section offers Cinnamon Almond Chocolate Cake, Miniature Fruit Savarin with Ginger, apple crumble, log cake in assorted flavours, Christmas cookies and fruit cake.
Paya Serai’s Festive Dinner Buffet is available on Fridays and Saturdays until Dec 23, priced at RM158nett per adult.
The other offerings are Christmas Eve Dinner Buffet (RM198nett per adult), Christmas Day High Tea Buffet (RM178nett per adult), Christmas Day Dinner Buffet (RM188nett per adult), New Year’s Eve Dinner Buffet (RM198nett per adult) and New Year’s Day High Tea Buffet (RM178nett per adult).
Salads and appetisers served as part of the festive buffet.
High tea is served from 12.30pm to 4pm; dinner from 7pm to 10.30pm.
Ridzuan said roast turkey would not be available on the buffet table due to challenges with halal certification.
However, it will be available for takeaway from the hotel’s Drip dining outlet at RM699nett for a 4+kg bird with buttered vegetables, herb bread stuffing as well as cranberry and giblet sauces.
Drip will also be selling a variety of holiday delights and baked goodies, such as Roasted New Zealand Sirloin with Mushroom Sauce, Roasted Boneless Lamb Leg with Rosemary and Mint Sauce, stollen, fruit cake, gingerbread, chocolates and Christmas pudding.
PAYA SERAI, Level 1 (East Wing), Hilton Petaling Jaya, Jalan Barat, Petaling Jaya. (Tel: 03-7955 9122/ Email: PETHI_FB@Hilton.com). Business hours: 6am-10.30pm, daily. Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
