SWEZ BRASSERIE,
Eastin Hotel Kuala Lumpur,
13, Jalan 16/11,
Pusat Dagang Seksyen 16,
Petaling Jaya, Selangor.
Tel: 03-7665 1111 ext 183
Business hours: 6am to 11pm daily.
LAMB lovers will bask in the joy of savouring succulent varieties this fasting month at a bazaar Ramadan-concept buffet at Swez Brasserie, Eastin Hotel Kuala Lumpur.
There will be three rotating menus where the star comprises three types of lamb dishes – Whole BBQ Lamb with nasi briyani, Jamaican Jerk Lamb and Percik Lamb.
Executive chef Alex Leong and his team have created interesting and innovative dishes, focusing on seafood and meat.
“We want to incorporate dishes from other backgrounds such as Peranakan as well as food from Sarawak and Indonesia to make it more interesting.
“For example, we will serve sup rawan cooked with keluak spices, which is an Indonesian dish and manok pansoh from Sarawak,” he said.
For seafood fans, the Ikan Bakar Nyonya Sambal using mostly cencaru (jacket fish) and tilapia is hearty and tasty by itself, but the extra accompaniment of tangy sambal gives this dish a good boost.
Ikan Bakar Nyonya Sambal.
The Sotong Bermadu Peranakan was appetising and not too chewy.
There are also seafood and meat cooked in bamboo, namely Gulai Daging Lemak Rebung, Sambal Udang Serai Santan and manok pansoh.
According to Leong, these are cooked for two hours.
“It is similar to making lemang, using the bamboo,” he said.
As for the lamb, he said the idea to include the Jamaican Jerk method was to add variety. Other than a special blend of Jamaican allspice, this marinade also includes cloves, cinnamon, scallion, nutmeg, thyme, garlic, brown sugar, ginger and salt.
Manok Pansoh (chicken cooked in bamboo).
But the most interesting dish we came across at the buffet was the colourful and fragrant Roti Jala Hujan Panas. This tri-coloured version of the favourite Malay dish uses pandan (green), rose (pink) and saffron (yellow) coloured batter.
While the plain yellow ones, we usually come across, is savoury and often consumed with curry, this one is actually a dessert accompanied with serawadurian (durian gravy).
There is no shortage of curries at this buffet, as the line-up includes Gulai Nangka Kambing and Gulai Kepala Jenahak.
The richness of the mutton curry was not overwhelming and the jackfruit provided a bit of sweetness to balance it out. The fish curry was tasty and not too spicy.
Chicken wings are everyone’s favourite go-to snack, so the restaurant has its variety of Kepak Ayam Perap Manisan Tebu. You cannot go wrong with this.
Kepak Ayam Perap Manisan Tebu.
As for vegetables, there is a range of kerabu dishes including Kerabu Pucuk Paku as well as Indonesian Pecal with Sambal Jawa and Rojak Jawa.
If you like coconut, their sambal nyiur is a must-try, comprising different types of coconut sambal nestled within blanched vegetables, similar to gado-gado.
Durian lovers, rejoice! Aside from the durian egg tarts and durian cheesecake at the dessert counter, fresh durian is available at the hotel’s poolside on the second floor, along with other local fruits such as mangosteen, rambutan, longan, ciku and langsat.
The buffet is priced at RM95 nett per adult and RM58 nett per child, and is on until July 3.
Durian lovers, make sure not to miss out on the durian egg tarts.
This is the writer’s personal observation and is not an endorsement by StarMetro.
