Cinnamon Coffee House
One World Hotel Petaling Jaya,
First Avenue, Bandar Utama City Centre,
Petaling Jaya, Selangor.
Tel:03 7681 1157
Business Hours: Sat, Sun and public holiday;
noon to 4.30pm.
FOR THE past month, One World Hotel executive chef Israel Cornelius Lazaroo has been preparing his fellow chefs to embrace the interactive approach, recently introduced, when serving diners at the weekend high tea at Cinnamon Coffee House.
“We used to cook everything in advance and place them at the counters, and our guests would just come by the buffet line and take what they want.
“At the end of the day, we noted the amount of food that went to waste.
“This is because we normally cook more, not knowing how many guests will be at the restaurant,” he said.
Lazaroo, who joined the team recently said there was a suggestion to prepare dishes in smaller portions while offering more choices.
“Instead of dishing out a whole pizza which we are very sure our guests will not be able to finish, we now serve pizza in smaller rectangle cuts allowing our guests to not only try one flavour but a few,” he said.
Live cooking stations were also introduced offering diners piping hot dishes prepared ala-minute.
The stations offer a variety of pasta, sandwiches, noodles, Indian specialities, Japanese delights as well as a dessert corner where chefs would attend to the requests of guests.
“Our guests love asking our chefs questions and these live cooking stations make it easier for them to interact with each other, where they can share recipes and cooking ideas,” he added.
A favourite among guests, is the noodle station which serves loh see fun, char kway teow, mee mamak and laksa Johor.
Those who love nasi lemak are in for a treat as the restaurant offers two different types of steam rice; one with coconut flavour while the other is pandan flavoured.
However, you may have difficulty choosing which type of rendang you want to have with the rice as Lazaroo and his team prepare nine varieties each weekend.
I was momentarily lost, trying to choose from duck rendang, lamb rendang, chilli paste with mussel, chilli paste with prawn, chilli paste with cuttlefish, chilli paste with anchovies, chilli paste with onions, chicken rendang or the usual beef rendang. As the portions are small, I chose to have a serving of duck and beef rendang.
Next to the nasi lemak station was the porridge counter where chefs will cook you a bowl of porridge with your choice of ingredient such as fish, chicken, chicken liver or crab stick.
The buffet line continues with homemade otak-otak, yong tau foo and steamed dim sum.
At the sandwich bar, guests can go crazy with bread like bagel, crois-sant, ciabatta, farmer’s bread, French loaf or foccacia to go with a choice of tuna, chicken ham, beef bacon or even chicken floss.
At the Indian counter, be greeted by the freshly prepared masala thosai and chutney.
Ready to eat dishes are also available such as fried rice, roasted chicken with barbecue sauce, roast lamb with potatoes, tiger prawn sambal with sticky rice and stir fried mixed vegetables.
To end your meal, make a stop at the dessert counter to savour a variety of cakes, local kuih, freshly cut fruits or perhaps try your hands at making your very own cendol or ice kacang while the chef in charge at the section, cooks up Crepes Suzette and apam balik.
The weekend high tea is available on every Saturday, Sunday and public holiday from noon to 4.30pm.
On Saturdays and Sundays, the high tea is priced at RM63++ (adults) while RM32++ (child). On public holidays, it is priced at RM70++ (adult) and RM35++ (child).
This is the writer’s personal observation and is not an endorsement by StarMetro.