LA BRISA BY THE POOL,
Level M2, Melia Kuala Lumpur,
16, Jalan Imbi, Kuala Lumpur.
Tel: 03-2785 2828 ext 383
Pork free.
IF YOU are looking for a place to chill out while enjoying a hearty meal over the weekend, then the steamboat and BBQ dinner offered by Melia Kuala Lumpur could be right up your alley.
The buffet dinner, which is served at the hotel’s La Brisa by the Pool, is a revamp of a promotion that was started four years ago.
“We are reintroducing the promotion by making some changes. It used to be a steamboat dinner only, but we are adding a BBQ section so guests have an additional grill or barbecue option,” said Melia Kuala Lumpur executive chef Mohamad Shariff.
“Our buffet dinner is especially popular on Saturday nights among our foreign guests who like to relax by the poolside and enjoy a drink with their meal.”
The scenic view of Kuala Lumpur city from the poolside and evening breeze create a more laid-back dining experience.
Diners will be presented with a steamboat pot at their table, and have a choice of either Chinese Herbal Soup or Spicy Thai Tom Yam to poach their ingredients.
Each pot comes with a hotplate, which diners can use to grill the meats according to their own preference.
Soupy or grilled: Diners will be presented with a steamboat pot at their table, and have a choice of either Chinese Herbal Soup or Spicy Thai Tom Yam to poach their ingredients. Each pot also comes with a hotplate, which diners can use to grill the meats.Those who prefer their meats to be professionally grilled can hand them over to the chef on duty at the grill station.
The steamboat and BBQ dinner offers over 70 varieties of ingredients like sliced chicken breast, sliced beef, sliced venison, baby squid, assorted yong tau foo, abalone and shiitake mushrooms, watercress, baby Chinese mustard (baby sawi), and quail eggs.
Mohamad said the crowd favourites are the fresh seafood, and the buffet platter offers an assortment like freshwater prawn, tiger prawn, clam, mussel and squid, as well as fish like stingray, mackerel and cencaru (yellowfin tuna).
His personal recommendations for the grill are the Marinated Mackerel in Banana Leaf and Cencaru Stuffed with Coconut Sambal.
“We also have 18 types of dips of Western and Eastern varieties, as well as three types of sauces, to go with the grilled dishes,” said Mohamad.
The dessert section features a mouthwatering selection of creations by pastry chef Lim Chin Kheng, including macarons, the “it” dessert of the moment.
Besides fresh fruits, puddings and cakes, there is also an ice kacang booth and ice cream bar.
The steamboat and BBQ dinner is available on Fridays, Saturdays and eve of public holidays, and served from 6.30pm-10.00pm.
It is priced at RM58++ for adults and RM29++ for children.
This is the writer’s personal observation and is not an endorsement by StarMetro.
