Prince Hotel & Residence Kuala Lumpur,
4, Jalan Conlay, Kuala Lumpur.
Tel: 03-2170 8888
Business hours: 6.00am to midnight.

THOSE who missed chef George Diakomichalis’ Greek cuisine festival last year will be glad to know that Eccucino restaurant at Prince Hotel & Residence is currently showcasing the award-winning chef’s tantalising dishes for the second time. This will run until May 19.

Diakomichalis has whipped up an extensive menu comprising 35 appetisers, mains and desserts. That said, there is pretty much something to satisfy everyone’s palate, not to mention the delightful wines that complement the food prepared.

According to Eccucino executive chef DJ Pezar, certain classic dishes such as the souvlaki (grilled skewers), moussaka (baked eggplant and meat casserole) or dessert favourite baklava will remain on the menu throughout the promotion, although other dishes will be rotated.

The buffet offers a wide range of appetisers such as salted anchovies, salads mixed with feta cheese, yoghurt puffs or eggplant dishes.

Diners can even choose items such as red snapper which has been boiled, cut into chunks and mixed with vegetables, and arranged on a fish platter, then garnished with pickles and capers.

One can also select from the chilled bed of prawns and oysters and savour them with dips such as tzatziki (yoghurt, cucumber and garlic) and skordalia (garlic).

One of the main dishes that stood out during the food review was the stifado, a beef stew. The chunky cubes were tender and infused with herbs, while the gravy was nice and thick, making the dish a good accompaniment to the Tomato Pilaf Rice.


Must-try: Hearty Prawn Saganaki, cooked in a mild tomato sauce with fried feta cheese cubes.

Probably a “must-try” is the Prawn Saganaki. The name comes from a specific frying pan, called a sagani, and is specially used for frying cheeses.

In this case, the prawns are cooked together with feta cheese in a mild tomato sauce.

The Grilled Swordfish Chunks, cooked with oregano, sea salt and olive oil, and garnished with dried tomatoes and lemon, also make a good dish, although one should get them when they are freshly cooked as these become a bit dry after being left to stand.

Nonetheless, the flesh is firm and dense, while the oregano and lemon serve to offset the “heavy” meat-like texture.

With his background in pastry and desserts, Diakomichalis’ Kalymnos Patisserie in Adelaide has won numerous awards since it was founded in 1995. Certainly, his creations here do not disappoint.

Try out the Rizogalo, which is Greek-style rice pudding. This dessert has quite a bit of bite with its thick consistency, and is garnished with aniseed and cinnamon powder to add taste to the bland-ish milk texture.

Baklava is baklava, but Diakomichalis is quick to point out the difference between Greek, Arab and Turkish baklava.

“The Middle Eastern and Turkish-style baklava commonly offer different fillings. These baklava are usually filled with honey and almonds or walnuts.

“The Lebanese usually fill theirs with pistachio or syrup. The Greek version is more syrupy,” the chef explained.

The milk-based Galaktoboureko, can be a little heavy, especially if one has overindulged in the mains, but the thick milk-custard should not be missed for its light, sweet flavour and soft texture.

Caffeine-addicts can also quench their thirst at the coffee booth, which serves both traditional Greek coffee in traditional demitasse cups, or frappe, for those who want something icy to wash down their Loukomades (honey-drizzled fried pastry).

Those interested in partaking their share of this Greek dinner buffet still have up to May 19 to try out Diakomichalis’ creations.

The buffet, which runs from 6.30pm till 10.30pm, is priced at RM98++ per person. However, children under 12 years of age get to dine on a complimentary basis with every paying adult.

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

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