CHATZ BRASSERIE,
Parkroyal Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel : 03-21470088). Business hours: 6.30am to midnight.
IT IS never easy to find something for everyone at a buffet but the latest spread at Parkroyal Kuala Lumpur, boasts an array of dishes for every member of the family.
Sparked by the love of seafood and meats, Chatz Brasserie has come up with “A Festival of Marine Harvest and International Carvery” to satisfy the cravings of both meat and seafood lovers.
The latest weekend buffet has been specially put together by sous chef Mohd Zamani Ravindran Abdullah, who meticulously picks fresh marine delicacies as well as tender meats for both local and international dishes.
From soups to desserts, the bubbly chef has created some of the best of the East and West to suit the palate of locals and tourists alike.
Finding a corner to start can be a little tricky, so our suggestion is to start with the basics — the soups.
Expert hands: A chef carving succulent roast beef at the carvery station.
The traditional Seafood Bouillabaisse with a generous helping of mussels, prawns, fish, squid is definitely a favourite. However, for those looking for a simple, less filling soup can opt for the equally tasty local seafood clear soup.
From there head to the salad bar and choose from the Caribbean Shrimp salad, Mussel with apricot and Thai chilli or the Roasted Eggplant with Salmon Roe and Tomato Coulis.
Fresh seafood lovers, on the other hand, should try the seafood platter on ice, including the dainty slipper lobster, mussels, prawns and scallops.
“The sushi bar is also a favourite among guests, especially the sashimi.
“That is one of our main highlights of the buffet, “ said Mohd Zamani.
Another one of his recommendation is the lobster porridge, a delicate Cantonese-style porridge with refreshing ginger and spring onions. The lobster is cooked with the porridge, lending a natural sweetness to match the zing from the ginger.
At the same counter, the famous Penang oyster omelette seemed to be a hit.
Mouthwatering: The smoked fish is also great for those enjoy the smokey flavours with pepper.
Next to it is the counter for grilled fish and meat, that were marinated really well, and grilled to perfection.
“We have the belacan and asam sauce, both local favourites for the grilled fish.
“Most places serve fresh cut chillies with soy sauce but we wanted to serve up something different,” he added.
Steamboat lovers can also look out for the steamboat selection with two different stocks — chicken and tom yam.
The carvery has an impressive selection as well including the usual favourite Roasted Tender Rib Eye, Baked Red Snapper and the Classic Beef Wellington.
There is a special dish called the Baked Salmon-Grouper in Pate dough, that is definitely a must try.
Popular dish: Baked Oysters served fresh at the hot section.
The soft pastry is ideal with the sweet salmon that goes really well with the delectable oriental cream sauce made from wasabi, shallots, garlic and herbs.
There is also another version with stuffed hard-boiled egg and mushrooms.
The highlight of the buffet, however, are the crabs served up in six different flavours for a different package.
Opt for crabs cooked in chilli, marmite, and salted egg, or in sweet and sour, kam heong or butter style.
The butter style made from butter sauce, seasoning, pepper and chilli is delicately sweet while the kam heong is fragrant with dried shrimps, chilli, lemongrass and curry leaves.
For the main hot cooked meals, there is the mussels masak lemak as well as the fish head curry.
The fish head curry tastes like a home-cooked curry and goes really well with pratha or even the breads served at the soup counter.
“The masak lemak is also a great hit and we cook both in the large woks called kawahto give the curries an authentic taste,” he added.
There is also the Chinese corner with dishes like the Chinese Almond Chicken, Ginger Mutton and steamed fish and coriander-soy sauce.
Malaysian favourites like Kambing Masak Tomato Masala, Udang Galah Berlada, Beef Briyani and Udang Galah Masak Lemak Belimbing are also readily available.
At the desserts counter, be spoilt for choice with a selection of fruits, the all-time favourite chocolate fountain with strawberries and marshmallows, as well as local and international flavoured ice-cream.
Delicious:The Kam Heong crab is fragrant with dried shrimps, chilli, lemongrass and curry leaves.
A Festival of Marine Harvest and International Carvery is available on Friday and Saturday from 6.30pm to 10.30pm.
It is priced at RM128 net per person, including unlimited flow of juices and soft drinks.
For RM168++ net per person enjoy three glasses of white wine or beer or pay RM158++ nett per person to enjoy unlimited flow of juices and soft drinks with one crab cooked in either one of the six different flavours.
At RM188++ nett person, the buffet includes one crab and three glasses of white wine or beer.
This is the writer’s personal observation and is not an endorsement by StarMetro.
