SEASONS CAFE,
Grand Seasons Hotel Kuala Lumpur,
72 Jalan Pahang, Kuala Lumpur.
Tel: 03-2697 8888 ext 8819/8801
Business hours: 6.30am to 1am daily.
Treat your mum to a buffet spread of local delights and an evening of pampering at the Grand Seasons Hotel Kuala Lumpur this Mother’s Day.
Its Season Cafe is not only offering high tea and buffet dinner but also a lip spa, hand spa and an express makeover with Mary Kay products on May 11.
The first 30 mothers to arrive for the high tea will receive RM1,000 vouchers for facial, slimming and eye bag treatment from Praise Beauty Sdn Bhd.
The subsequent 50 mothers will be entitled to gift vouchers worth RM278.
For the buffet spread, the media got to taste a few signature dishes that would be featured at both buffets.
As an appetiser, Maguro Tataki Salad, which featured slices of raw maguro (a type of tuna) and various vegetables, was served.
Head chef Randy Liow said guests can eat it with Japanese soya sauce and wasabi or with the honey mustard sauce served.
The fish was fresh and went well with the honey mustard sauce, which had a tinge of sourness but was not overwhelming to taste buds.
The other appetiser served was the Avacado Chicken Salad, which had smoked chicken breast.
“They are seasoned with salt and pepper. I added some in-house vinegar dressing to create a tasty and appetising dish,” said Liow.
His personal favourite among the dishes served was the Chinese Lamb Chop with siew chap (Chinese barbecue sauce).
“It is my own creation and it has a hint of sourness to it and it is tasty. It will leave you wanting more,” he said
A personal favourite would be the Baked Stuffed Crab with Gratinated Cheese.
Being a cheese lover, I found it creamy and delicious.
Liow said crab meat, shrimp, herbs, onions, garlic, crushed peppercorn, thyme and double cream were tossed together and baked for 20 minutes.
After baking, Liow said they used a salamander to gratinate parmesan cheese on the crab.
Mothers may also like the Ginseng Chicken soup with Choy Tam, which had hints of ginseng, making it suitable for everyone.
“The soup is double boiled with chicken and herbs. It is infused with ginseng. It is a healthy soup,” he said.
Liow said some choy tam (brussel sprouts) and wild black mushrooms were added to the soup to balance out the meaty taste of the chicken.
Seafood lovers would enjoy the Tiga Rasa Seabass, which from the name says it all. The sauce is a good balance of sweet, sour and spicy.
For desserts, there is a variety to choose from, including Red Velvet Cake, Creme Brule and Chocolate Mousse.
My choice would be the chocolate mousse, which is light and fluffy, yet does not take away the rich taste of chocolate.
The high tea (1pm-5pm) and international buffet dinner (7pm-10.30pm) on May 11 are priced at RM58+ and RM75 ++, respectively.
This is the writer’s personal observation and is not an endorsement of StarMetro.
