A unique mix makes up the Mongkut Namplawhann. — Photos: MUHAMAD SHAHRIL ROSLI/The Star
Appetisers rarely make as big an impact as main dishes at a buffet spread.
Yet, unique appetisers of different cuisines that encourage bold combinations and interesting flavours proved me wrong.
A one-of-a-kind fusion of mangosteen and prawns in Mongkut Namplawhann (a mangosteen salad), for one, was made perfect with a drizzle of melted palm sugar that gave the dish a mild aromatic sweetness.
The prawns’ firm texture added to the otherwise soft flesh of the fruit that had a hint of sourness, which brought balance to the appetiser.
“The palm sugar was mixed with fish sauce before reducing it to a thicker consistency and drizzled onto the dish.
Homemade sausages and dipping sauces await guests.
“It is something commonly used in Thai appetisers,” said Thai chef de cuisine Rasikan Atichatrat.
Rasikan points to palm sugar as a signature Thai ingredient.Rasikan was tasked with preparing the selection of Thai dishes for the Ritzy Weekend Feast buffet at The Cobalt Room, The Ritz-Carlton Kuala Lumpur.
The buffet celebrates a culinary extravaganza of international food cultures from eight Ritz-Carlton hotels in Italy, France, China, Japan, Spain, India, Germany and Malaysia.
It takes guests on a gastronomic journey through the savouring of famed cuisine highlights such as Spain’s seafood paella, France’s hearty bouillabaisse, Japan’s fried tempura and German sausages.
Another delightful appetiser was the Octopus Carpaccio with black olive sauce.
A distinctive aroma of olive oil complemented the slightly chewy octopus.
The ratatouille offered a tangy burst of flavours while the prawn in the spicy Pico de Gallo was savoury with heat that was barely noticeable.
The highlight of the night was undoubtedly Ritz-Carlton’s signature carving trolley, a true spectacle of culinary craftsmanship.
This centrepiece showcased a savoury roast beef cube roll, perfectly seasoned and slow-roasted to achieve a tender interior and a beautifully caramelised crust.
The same could be said of the Salmon Wellington, which featured a fillet of fresh salmon wrapped with fragrant Basmati rice and chopped spinach, all encased in a delicate, buttery puff pastry.
The combination was not only visually stunning but also offered a symphony of flavours.
Guests could indulge in a variety of curries, each with a unique flair.
The Mutton Rogan Josh was a fiery delight, perfect for those seeking a spicy kick and robust flavour.
The Fraiser topped with cream and fresh strawberries.
The Gang Phed Ped (Thai Red Curry with Duck), on the other hand, offered a subtle sweetness that complemented its savoury base.
As for the Lamb Massaman, its meat was slow-cooked to melt-in-the-mouth tenderness.
Its rich, coconut-infused curry was mildly spiced, creating a comforting and exotic blend.
Zaffar highlights various types of sausages at the German station.Executive chef Zaffar Abdul Samad highlighted the sausage bar at its German station.
“The selection includes Chicken Cheese and Lamb Rosemary, served with mustard dips such as English, French, wholegrain, or Dijon mustard,” he said.
To finish the feast, the buffet also featured a tempting array of French desserts.
The Fraisier, or French Strawberry Cake, was a showstopper with its layers of airy diplomat cream and fresh, juicy strawberries.
Other dishes to try include wok-fried squid with garlic pepper sauce and a selection of pasta and pizzas.
Available every Friday and Saturday from 6.30pm to 10pm, the Ritzy Weekend Feast is priced at RM170++ per person.
The Cobalt Room, Level 1, The Ritz-Carlton Kuala Lumpur, 168, Jalan Imbi, Kuala Lumpur. (Tel: 018-623 0037) Business Hours: 6.30am to 10am.
This is the writer’s personal observation and is not an endorsement by StarMetro.
