Royal Sungei Ujong Club,
2A, Jalan Dato Kelana Ma’amor,
70700 Seremban
Tel: 06-763 0104.
THE Royal Sungei Ujong Club (RSUC) in Seremban is offering foodies a chance to sample the cuisine of Denmark during its Danish brunch on Nov 27.
Club president Bernard Kanny said the idea for a Danish brunch came about after club member, Khim Boennelykke, agreed to co-ordinate the event.
Boennelykke, who is married to a Dane and spent more than two decades living in Denmark, has years of experience in the hotel management and culinary industries.
The mother of three conducted cooking lessons in Denmark, and ran her own cafe while living in Sydney, Australia for several years.
She has devised a menu with a selection of food that you can expect to eat in a regular Danish household.
“Danish cuisine is known for its open sandwiches (Smørrebrød), meat balls (Frikadeller) and pastries.
“Proud of their own produce, Danish food celebrates what is locally available hence the good quality of ingredients used and the emphasis on seasonal food,” she said.
To provide guests with an authentic experience, Boennelykke will be using fresh produce and imported Danish products such as pickled herring, cheeses, jam and butter for the brunch menu.
The dishes served in the modern Danish cooking style are often lighter and more nutritious with the focus on fresh vegetables and Boennelykke’s menu reflects this.
She will be preparing a selection of open sandwiches such as fish fillet with dill creme fraiche, fresh chicken salad with chilli, spicy apple with herring and shrimp with dill lemon.
That’s just for starters — also on the brunch menu are delicious baked chicken wings, chicken meatballs, pasta and spicy beef ribs.
If that isn’t enough to satiate your hunger (mind you, this is just brunch), you can have your fill of Danish pastries including freshly-baked cinnamon buns, apple cake and butter cookies.
Boennelykke said freshly-baked pastries were an essential part of Danish cooking, something you would find on the table if you were invited for afternoon tea or dinner.
“Bread is wholesome and hearty, the Danes prefer whole-grain breads such as pumpernickel or rye which I will be using for the sandwiches.
“It is a healthier option and much tastier,” she said.
Kanny said the event was part of the club’s efforts to introduce different cultural experiences to members and guests.
He said Boennelykke had also prepared all the dishes during a recent English hi-tea, which was well-received by members and guests.
“We’re quite lucky to have members who come from different backgrounds who don’t mind contributing their time and expertise to make our events a success.
“Besides celebrating Malaysian festivals, we’ve also organised a Filipino cultural festival as well as Irish and Spanish-themed nights with the presence of embassy officials,” he said.
Kanny said the brunch was a great way to experience the food and hospitality of the Danes.
“Danish food is little-known in this part of the world and I think it’ll be a shame to miss out on the brunch.
“Good food at very affordable prices… where else can you get a deal like this?,” he asked.
The Danish brunch is priced at RM40 for members, RM44 for non-members and RM20 per child 12 years and below.
All prices are subject to 6% GST.
The event will be held from 11am to 3pm at the RSUC.
For those who enjoy their afternoon beer, a free flow of Carlsberg beer will be served while stocks last.
For reservations, contact 06-763 0104.
