THE ROYALE BINTANG RESORT & SPA SEREMBAN
Jalan Dato’ A.S. Dawood, Seremban.
Asiatique (6.30pm to 10pm);
Han Pi Yuen (noon to 2.30pm, 6pm to 10pm).
For reservations, call the hotel at 06-766 6666.
Savour Western and Asian delights at the hotel’s various buffets.
THE Royale Bintang Resort & Spa Seremban is pulling out all the stops this Christmas with a seasonal menu of Western and Asian flavours in its restaurants.
The festivities begin at the hotel’s Asiatique restaurant, which is serving up sumptuous Christmas Eve and Christmas Day buffet dinners with big, bold flavours.
It would not be Christmas without a roast on the menu and at Asiatique, diners can expect choice cuts of meat to be roasted to perfection (top pic).
For Christmas Eve dinner, executive chef Suresh Mathavan has selected prime rib as the star of the festive meal.
The prime cut of beef imported from Australia is oven-roasted at a low temperature for up to two hours to medium doneness and then carved on the spot for guests.
“We went with prime rib as it is a generous cut of meat, ideal for feeding large groups of people.
“It’s big on flavour, too, as the meat is cooked bone-in and carved on the spot,” he said.
Also on the menu for Christmas Eve is roast chicken with black pepper sauce, oven-baked salmon with teriyaki sauce and creamy prawn bisque to whet the appetite.
To complement the Christmas Eve buffet spread, Suresh said several action stalls set up at the restaurant would be doling out such delights as sushi, spinach ravioli with house-made pasta dough and ice-cream.
Diners can also savour Asian flavours that include ikan bakar, lamb masala andayam kari kapitan.
For dessert, the kitchen team will be preparing German stollen, traditional Yule log and an assortment of patisserie.
The Christmas Eve buffet is priced at RM88 nett (per adult) and RM50 nett (per child). Early Bird dining vouchers which are priced at RM80 nett (per adult) are available from Dec 1 to 23.
On Christmas Day, Asiatique will be dishing up roast leg of lamb served with house-made rosemary mint sauce.
Marinated overnight with a blend of spices including dried rosemary, black pepper and paprika, the lamb will be roasted in the oven for an hour.
Suresh said it was essential to marinate the leg of lamb overnight for a flavourful cut of meat.
“The marinade helps tenderise the meat and allows the flavours to penetrate before it is oven-roasted,” he said.
Besides roast lamb, diners will also be able to sample chicken breast with thyme sauce and roast beef with black pepper sauce.
The slices of chicken breast accompanied by a sauce made of fresh thyme and chicken demi-glace (concentrated stock) offers a fresh take on the traditional roast chicken.
Suresh said the chicken would be cooked for about 10 minutes to ensure it is cooked through but retains its juiciness.
Also on the lavish buffet spread are familiar favourites such as ayam perchik (grilled chicken with spices), satay and dalcha tulang kambing (mutton bone stew).
To end their meal with a sweet treat, guests can choose from a selection of sweets that include the hotel’s signature marble cheesecake, ginger chocolate mousse and fruit tartlets.
The Christmas Day buffet dinner is priced at RM80+ (per adult) and RM40+ (per child).
Asiatique can seat up to 350 diners at any one time.
On Christmas Eve, guests will also be in for a classical music performance courtesy of The Angel’s Orchestra while they dine.
The hotel’s Chinese eatery, on the other hand, is offering a celebratory menu of its own for both lunch and dinner on Christmas Eve and Christmas Day.
Executive Chinese chef Lee Siew Hong will be dishing up four set menus featuring oriental favourites such as braised fish maw soup, fragrant fried rice with fresh and dried scallops, steamed seabass with Nyonya sauce and roasted duck accompanied by his own secret sauce — a concoction of plum sauce and a blend of spices.
Since it is Christmas after all, each set menu showcases a roast — chicken or duck.
Chef Lee’s personal favourite though is the roasted duck, juicy on the inside and crispy on the outside.
“Preparing the roast duck is time-consuming as the bird has to be dried for an entire day before it is ready for the oven. But the end results are definitely worth it,” he said.
Dessert offerings at the restaurant include Chinese pancake and chilled honey dew with pearl sago.
The eight-course Christmas Set Menu at Han Pi Yuen is priced between RM688+ and RM888+ per table of 10 persons.
The hotel is also offering festive room rates for Christmas and New Year’s Eve.
A 2D/1N stay in a Deluxe Room inclusive of breakfast-for-two and a 20% discount for in-house dining costs only RM260nett during the promotional period.
This is the writer’s personal observation and is not an endorsement by StarMetro.