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Coffee House
Level 9, Sunway Putra Hotel,
Sunway Putra Place 100,
Jalan Putra, Kuala Lumpur.
Tel: 03-4042 9888 ext 9032
Business hours: 6.30pm to 10.30pm.

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THE traditional meets the modern in many of the dishes featured in the buffet at Sunway Putra Hotel Kuala Lumpur’s Coffee House come this Christmas as well as the eve of the festive occasion.

Hotel senior sous chef Ricky Narayanan said that the mix of old and new in a single dish gives diners something new to try without compromising on tradition.

“We still have turkey but it is presented in a modern way. This year, one of our Christmas buffet highlights is the Turkey Breast Wellington. Using this dish, we are able to keep the meat very moist as opposed to the slightly dry roast turkey,” he said.

He said that moistness keeps the strong natural acidity of the meat down and will enable diners to enjoy more of the dish.

This dish that is being made the first time is accompanied with mushrooms, chicken ham and cranberry apple sauce.

“The sauce is homemade and uses the actual fruit. We have also added some spices including the cinnamon stick for its aroma,” he said, adding that the usual Roasted Tom Turkey with Chestnut-Sage Stuffing will also be served.

C60B0D3C83C14B03A1AD78F992734A0BMouthwatering: Ricky displaying the Christmas buffet highlight — the Turkey Breast Wellington where the puff pastry helps keep the turkey meat within moist.

Ricky said that Christmas was all about sweet memories and flavours which is what was infused into many of the other dishes in the buffet.

“Take for instance the Avocado Timbale with Apple that uses avocado, generally not considered a sweet ingredient. To infuse a bit of natural sweetness into this dish to keep it from becoming bland, it is baked inside the apple for about half an hour with some other ingredients including raisins,” he said.

Other starter dishes include the Smoked Salmon Roll with Asparagus, Julienned Beef on Half-Boiled Egg, and Breaded Mussels with Fruit Salad.

Those with a taste for soups will find the Cream of Winter Squash and Pumpkin with a touch of Liguria Pesto an unusual change.

“Usually people will make pumpkin soup but I decided to add in the squash as it gives the soup a bit of an extra tangy flavour that will complement the ripe and sweet pumpkin used in the dish,” Ricky said.

CDE0D1C91DE04DC28ED2E18076D53E06Tempting dish: Covered in mornay Sabayon.sauce, this half shell scallop is part of the buffet line up.


There are also bits of winter squash in the soup that lends a slight bitterness with each bite, enhancing the creamy, sweet richness of this dish.

As for the main dishes, one can feast on a variety of food including the Cod Fish Teriyaki with Green Pepper and Mango Salsa on Wasabi Tobiko, Orange and Sesame Sauce that combines an East meets West style or even the Gratinated Half Shell Scallop with Mornay Sauce.

The buffet will also include a selection of Western, Chinese, Malay and Indian specialties for those who want some familiar tastes as well as a medley of BBQ seafood and meats alongside various sauces and dips.

Fans of cheese will also be happy to find a festival cheeseboard, complete with breadsticks, dried fruits and nuts at the buffet line that will feature about 45 different dishes, not including the desserts and live stalls.

To end the meal, there is a selection of seasonal desserts including the traditional Christmas Pudding with Vanilla Sauce, Mincemeat Pie and even Eggnog Sabayon.

The Christmas Day and Eve buffet dinner costs RM98++ per person while the Christmas Day hi-tea is RM60++ per person.

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

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