Cute little penguins with cream cheese bellies and black olive flippers. Adorable strawberry Santa Clauses with whipped cream for beards. Cool snowmen of cream cheese balls in Japanese cucumber top hats.
The garnishes at the Christmas buffet spread in Kopi Haus of Sunway Putra Hotel would certainly add a festive air to anyone’s social media page.
To add to the season’s celebratory feel, a toy train chugged around its tracks amid a miniature “winter” landscape.
Aptly placed near a colourful dessert counter just behind the moist chocolate yule log and gingerbread house, it circled on its merry way passing by the cold-cuts section of breaded deep-fried mussels with fruit salsa and poached salmon in gherkin mayonnaise.
Haziq's pretty handiwork can be seen at the Christmas buffet. — SHAARI CHEMAT / THESTAR
The garde manger chef de partie Haziq Abdullah, 30, is responsible for the handiwork.
Having worked at the hotel for eight years, he also does fruit carvings.
Executive sous chef Madhavan Valauthan, 57, who is known as “Ricky”, said this year’s theme was a mix of eastern and western flavours, which explains why the roast turkey with Asian spices wore a topping of fragrant deep-fried screwpine leaves and came with masala stuffing.
An adorable train set is quite the attraction among both young and old.
Confirming the kitchen team’s choice to lend a spicy touch to the Christmas spread is senior general manager Wilfred Yeo who said Indian and Indonesian nationals are two of the hotel’s top clientele.
Starting with the appetisers, there is cuttlefish lying beside Korean oysters at the seafood-on-ice section.
There is even a rojak sotong sauce to go with it.
At the carvery are Angus beef short ribs Taliwang, an Indonesian dish where kencur – a type of ginger – is used among the ingredients and an aromatic duck rendang, generously cooked with turmeric and galangal.
Also look out for the Asam Pedas Buffalo Tails and chicken and beef satay, respectively coated in a Madura peanut sauce and a fiery maranggi sauce of red chillies, tomatoes and vinegar.
There is also New Zealand Lamb Shank Ossobuco, which has been braised for six hours with each portion weighing about 175g.
Gingerbread houses add a festive feel to the buffet.
In keeping with tradition, we delighted in the Roast New Zealand Grass-fed Ribeye with Yorkshire pudding.
In addition to the black pepper sauce, rich and flavourful rendang and percik gravies are served too.
Do look out for the sambal ijo, which is just next to the cranberry sauce.
The western dishes here continue to carry the trademarks of a chef who used to work at the hotel when it was still known as Legend Hotel.
For this spread, consultant chef Chew Teik Chye, now 72, in addition to lending his ideas, has helped in the butchery section with the cutting, portioning and filleting work.
Chew had cut his teeth as an apprentice cook at the Royal Australian Air Force base in Butterworth, Penang.
Located at the hot entree section are Hokkaido scallops and tiger prawn thermidor laced with a combination of cheddar, mozzarella and gouda cheeses, as well as crab cutlets in shells.
For fish lovers, there is Baked Salmon in Filo Pastry with Horseradish Dill Cream and grilled flaky Butter Fish Fillets in Remoulade Sauce.
For a sweet ending, the cake selection includes evergreen classics like Red Velvet, Lamington and Hummingbird.
We loved the poached pears with vanilla and cinnamon as well as triple-layered panna cotta.
The Christmas Eve Buffet Dinner on Dec 24 is priced at RM159nett for adults and RM89nett for children aged six to 12.
The Christmas Day Interna-tional Buffet High-Tea, from 12.30pm to 4.30pm, is priced at RM139nett for adults and RM79nett for children aged six to 12. Those aged five and below dine free.
Christmas weekend high-tea buffet on Dec 28 and 29, from 12.30pm to 4.30pm, is priced at RM109 nett for adults and RM55 nett for children.
KOPI HAUS, Jalan Putra, Sunway Putra Hotel, Kuala Lumpur. (Tel: 03-4040 9888). Business hours: 7am to 10pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
