Swez Brasserie,
Eastin Hotel Petaling Jaya,
13, Jalan 16/11,
Pusat Dagang Seksyen 16,
Petaling Jaya.
Tel: 03-7665 1111 ext 183/137/320
Business hours : 6.00am to 11.00pm daily.
PLEASING the entire family with their favourite dishes this Chinese New Year can be a daunting task, but the Chinese-themed buffet dinner at Eastin Hotel will definitely go a long way in satisfying everyone.
Eastin executive chef Alex Leong decided to plan a buffet that would allow people from all walks of life to indulge.
“Some of our corporate clients also organise Chinese New Year dinners and they have employees of different races. So, we wanted to give them a choice of Chinese cuisine as well as Western, Mongolian and Indian cuisine,” he said.
Those who love traditional Chinese cuisine will be delighted to know that some of the must-haves for reunion dinner will be served on a four-menu rotation basis.
“The Chinese usually have their reunion dinner at restaurants. Each dish will have a special meaning, so the buffet will have all the prosperous elements in Chinese cuisine,” said Leong.
In fact, yee sang will also be on the buffet line-up, giving an opportunity for families to pick out their favourite ingredients from the sashimi counter.
The best option, of course, would be the salmon fillet, which, coupled with the sweet, sour, and crunchy textures in the yee sang, is a great way to start the meal.
Must-have: Leong with the condiments for yee sang.
Leong believes in serving the best of soups, including the all-time favourite ? shark’s fin soup. The broth is double-boiled for 12 hours with ingredients such as dried scallops to enhance the taste.
There will also be the Eight Treasure Soup, a combination of eight key ingredients that are said to bring luck to those who consume it.
Duck lovers will enjoy the Peking Duck or the BBQ Grilled Duck. The duck is marinated and deep-fried to ensure the skin is crisp. Diners can choose to have the sweet meat and the skin wrapped inside an egg crepe before being served with hoisin sauce.
The BBQ Grilled Duck is equally tantalising with its crispy skin and tender meat that comes right off the bone.
Salmon Fish Head Braised in Oyster Sauce is a home style dish, which Leong said would remind diners of mum’s cooking.
“We deep-fry the fish first and then braise it till it is nice and soft. The sauce has all the infused flavours of the oyster sauce and vegetables. This is exactly like homestyle cooking.”
There is also the Mongolian Lamb, a new twist to grilled lamb to add variety to the menu. The lamb, marinated in five spice powder, is succulent while the sauce has a thick creamy texture, which is mildly spicy due to the chilli flakes.
Most people enjoy hot meals on the spot and the live cooking stations at the Swez Brassiere offer a variety of dishes ready to be cooked on the spot.
Leong said there was a station to steam fresh fish in the diners? preferred style in 15 minutes.
Diners can also choose a variety of vegetables to be stir-fried for them.
Like any other festival, desserts are an integral part of the meal and Leong has ensured an array of Chinese, local and international desserts for guests.
Among the Chinese-themed desserts in the line-up are Iced longan and Lotus Seed with Gingko Nuts in Rock Sugar Syrup, Lin Chee Pak Hup, and Chilled Snow Fungus with Sea Coconut and Lemon Syrup.
The Lunar New Year reunion dinner buffet is priced at RM88++ per adult and RM44++ per child.
This is the writer’s personal observation and is not an endorsement by StarMetro.
