The Mill Cafe’s offerings include the centrepiece whole roasted turkey (pic, above) and dessert counter (pic, below) that includes Christmas pudding, log cake, creme brulee and stollen. — Photos: YAP CHEE HONG/The Star
NOTHING says Christmas quite like traditional whole roasted turkey.
With crispy skin and succulent meat, this classic is a celebration centrepiece.
Diners at The Mill Cafe in Grand Millennium Kuala Lumpur will not be disappointed as this Christmas must-have will be on the buffet line.
Seasoned with aromatic herbs like rosemary and thyme and paired with chestnut stuffing, it embodies the joy of a festive meal.
It is served with braised red cabbage, Brussels sprouts with streaky beef, roasted pumpkin with maple syrup, roasted baby carrots, garlic mashed potatoes among the side dishes.
The hotel’s executive chef Vincent Wong said they mastered the art of making juicy roasted turkey by adjusting the brining technique prior to roasting.
“I read a lot of cookbooks, did a lot of experiments and got tips from other chefs to get the meat to cook while retaining moisture.
“I recommend that diners eat the turkey with red cabbage and cranberry sauce on the side.
“The red cabbage is cooked using Ribena and blackcurrent syrup.
“The gamey taste of the turkey will be balanced out by the sweet-and-sour taste of the red cabbage,” he said.
There is also Slow-Roasted Leg of Lamb cooked in the New Zealand Maori hangi style.
Wong slicing the delicate Salt-baked Crusted Whole Snapper.
Wong explained how they prepare the lamb in an earth oven so that the meat absorbs smoky flavours from heated stones.
“Infused with herbs and wrapped in leaves, it’s a savoury aromatic dish with depth.
“To make the dish more interesting, diners can eat the lamb in a tortilla wrap with sweet potato, pumpkin and cabbage,” he said.
Beef Wellington is another dish that will not disappoint.
The tender beef is wrapped in a rich layer of puff pastry, creating a harmonious balance of flavours and textures; crispy on the outside and juicy on the inside.
Meanwhile, the buffet’s seafood highlight is given an Asian touch.
The Salt-Baked Crusted Whole Snapper is infused with aromatic Thai herbs like lemongrass, lime leaf, coriander and chilli, which gave it a balance of savoury, spicy and citrusy notes.
Past the carving station is a selection of cheeses including Saint Andre, Truffle Pecorino and Brie Au Bleu, all complemented with charcuterie.
The lamb slow roasted hangi-style is a flavourful masterpiece.
While Western dishes take centre stage, as expected during this time of the year, there are Malay, Chinese, Japanese and Indian offerings too.
The seafood on ice includes slipper lobsters, prawns, green mussels, oysters and snow crab legs.
These are served alongside a choice of sauces such as mignonette, cocktail sauce and wasabi mayo.
The dessert counter is like a festive wonderland, bursting with colourful treats.
The spread includes Christmas pudding, Christmas cookies, Pavlova with Berries and Fruits, Red Velvet Yule Log Cake, Santa Christmas Fruits Cake, Gingerbread Spice Creme Brulee and stollen.
Beverage highlights include mulled wine and Pink Lemonade Lychee Soda.
The Christmas and New Year’s Eve dinner buffets are priced at RM208++ per adult and RM104++ per child aged five to 12.
The Christmas and New Year’s Day family lunch is priced at RM188++ per adult and RM94++ per child aged five to 12.
THE MILL CAFE, Grand Millennium Kuala Lumpur Hotel, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2117 4163). Business hours: 6am to 10.30am, noon to 2.30pm (weekdays); 6am to 11am, noon to 3pm (weekends and public holidays) and 7pm to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
