Intercon-tinetal Kuala Lumpur,

165, Jalan Ampang, Kuala Lumpur.

(Tel: 03-2161 1111). Business hours: 6am to 1am, daily.

CHRISTMAS is being made merrier, as Serena Brasserie has laid out a gastronomic line-up of dishes on its Christmas menu.

Intercontinental Kuala Lumpur treated the media to a festive food review at its cosy Royal Suite to welcome the festive season.

The food instantly caught my attention as the dining table was filled with the traditional turkey with chestnut stuffing, a platter of seafood as well as a variety of other dishes. With candles in candelabra shedding some light, the set-up was a splendid sight.

Hotel executive chef Darrell O’Neill said the Christmas spread featured 25 different stations.

“Patrons can expect some traditional items such as goose, stollen and Christmas pudding. At the same time, we want to add luxury to the set-up with a foie gras station and a wide selection of seafood from Australia and France.

“Children can enjoy making gingerbread men with the hotel’s pastry chefs Kids Corner while awaiting Santa Claus to visit them at the Santa Gingerbread house,” said O’Neill.

For starters, we were served roasted sweet potato soup with chestnut, ginger and Alaskan King Crab followed by Pan-seared Foie Gras with Herb Brioche, Fig Chutney and Orange Marmalade.

The soup was pleasing to the palette and when paired with bits of Alaskan crab, it blended perfectly with the sweetness of the soup.

Although I am not a big fan of foie gras, the pan-seared golden brown foie gras turned out to be quite delightful eaten with the herb brioche.

Next, I dug into the Salmon Gravalax marinated with ginger, lemongrass and coriander. It did not disappoint as the salmon was fresh and tantalising.

Chef O’Neill took the pleasure to serve us a combination of the turkey slices, roasted root vegetables, potatoes, brussels sprouts, chicken chipolata wrapped in beef bacon with a selection of cranberry sauce and giblet gravy.

“We marinated the turkey for 24 hours in thyme, orange zest, cajun, cinnamon and extra virgin olive oil. We also put orange between the skin and breast to cook for two hours at 160 degrees.

“The turkey was basted with duck fat during the cooking process so that it is kept moist and tender,” he said.

I tried the Alaskan King Crab legs as well as slipper lobsters. The attempt to work through the shells proved fruitful.

The texture of the huge crab meat was soft and delicate, giving a unique sweetness.

Other seafood served on the platter was Yabbies, Tiger Prawns, Green Lip Mussel, Canadian and Fine de Claire Oysters, Prawn Mantis, as well as scallops.

Patrons can also expect a variety of salad from the salad bar, smoked salmon as well as a wide selection of French cheese.

There will also be Christmas desserts such as the Yule Log, fruit cakes, traditional Christmas pudding as well as Christmas stollen.

The Christmas Eve Gourmet Festive buffet is priced at RM148++ per adult and RM228++ per adult with free flow sparkling red and white wines and beer, from 7pm to 10.30pm. On Christmas Day, the Sparkalite Christmas Day Champagne Brunch buffet is priced at RM138++ per adult and RM298++ per adult that comes with free flow Laurent Perrier Champagne, wines, beer and eggnog, from noon to 3pm.

Children aged under 12 years will get to enjoy both promotions at RM70++ per person.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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