Seafood Rasam Bouillabaisse, served with Garlic Curry Toast, makes up part of the festive specials at Swez Brasserie, Eastin Hotel Kuala Lumpur. — Photos: AZLINA ABDULLAH/The Star
Fusion dishes, slow-cooked meats for delightful Yuletide feast
ONE of the best things about Christmas buffet in Malaysia is the unpredictable fusion feasts featuring both Western classics and local favourites.
Many chefs also go the extra mile to understand local palates and work their magic in the festive dishes they offer.
Eastin Hotel Kuala Lumpur’s sous chef Naveenthan Appathurai has come up with an interesting Seafood Rasam Bouillabaisse with Garlic Curry Toast as part of this year’s offerings at Swez Brasserie.
It is a combination of the Indian rasam and French bouillabaisse.
“When I add the seafood bouillabaisse stock to rasam, it lends more flavour, and I have paired the soup with curry toast.
“Just dip the curry toast into the soup and enjoy the dish,” he said.
This dish is something out of the ordinary and pleasantly memorable.
Spinach Paella Chorizo with seafood.
The soup is certainly more flavourful than ordinary rasam, and also retains ingredients such as curry leaves and dried chilli, but with clams and big prawns.
Another twist at the buffet is the Maharaja Pizza.
Instead of pizza dough, the chef uses naan bread as the base and adds pizza topping comprising masala chicken before baking it again.
“When we double-bake, the bread becomes crispier,” he said.
As for Western dishes, he recommends the Braised Beef Brisket with Leek Mustard.
The Australian beef is braised for nine hours using the sous vide method whereby it is cooked in a sealed packet in a water bath, resulting in tender, juicy meat.
The Sous Vide Rack of Lamb with Braised Red Cabbage and Cherry Reduction Sauce is another dish prepared the same way, ensuring the meat is tender.
“Most of our dishes are prepared using slow-cooking methods as this is the best way to retain the flavour, especially in the meat dishes,” said Naveenthan.
Sous Vide Rack of Lamb with Braised Red Cabbage and Cherry Reduction Sauce.
The duck meat dishes are another highlight.
The Pan-Seared Spiced Duck Breast goes well with Truffle Hollandaise Sauce, while the Confit Duck Gizzard Salad is a must-try.
Eastin Hotel general manager Andrew Law said the focus at the buffet was good quality food and attention to detail.
“We have opted to serve our guests Malaysian turkey this year too, based on positive feedback.
“We make sure even the fruits are fresh and perfectly ripe.
“These details are important as it shows we care about our guests’ dining experience,” he said.
Naveenthan has taken efforts to understand local palates to work his magic this festive season.
Among other peak offerings is the Roasted Whole Turkey with Chestnut Stuffing.
This Christmas classic consists of tender roasted turkey served with all the trimmings, including crispy roasted potatoes, grilled vegetables, Yorkshire pudding, giblets and cranberry sauce.
You can also indulge in fresh seafood on ice with succulent prawns, oysters and green mussels, aside from a diverse selection of irresistible sushi and sashimi.
The dessert section features traditional Christmas pudding, cookies, Christmas stollen, chocolate mousse Yule log, mixed berry compote granola with mascarpone cream, Christmas cake pops and chocolate fountain.
Christmas Eve buffet dinner is priced at RM168++ for adults, with 50% off for children between the ages of five and 12.
Christmas Day buffet brunch is priced at RM118++ for adults, with 50% off for children between five and 12.
SWEZ BRASSERIE, Lobby Level, Eastin Hotel Kuala Lumpur, 13, Jalan 16/11, Pusat Dagangan Section 16, Petaling Jaya. (Tel: 03-7665 1111 ext 183). Business hours: 6.30am to 11pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
