Intercontinental Kuala Lumpur,
165, Jalan Ampang, Kuala Lumpur.
Tel: 03-2161 1111/2782 6000
Business hours: 6am to 1am, daily.
Intercontinental hotel restaurant serves up seafood flown in from Maldives, Australia and NZ during promotion.
SEAFOOD tastes best when fresh and Intercontinental Kuala Lumpur’s Serena Brasserie is driving that point home with its seafood promotion buffet.
Patrons can find a wide selection from the sea every Friday and Saturday night until the end of the year.
Seafood lovers can indulge at the chilled seafood bar, where you can find items such as spanner crabs, mud crabs, baby oysters, crayfish, slipper lobsters, New Zealand green lip mussels, pacific prawns, Harvey Bar half-shell scallops and a selection of fresh sushi complete with wasabi, soy sauce and ginger.
Also available are premium cuts of tuna, butterfish, prawns, mussels, crayfish and slipper lobsters.
Intercontinental Kuala Lumpur executive chef Sam Kung added that they also served a variety of crabs, including Alaskan crabs and flower crabs.
Kung said the seafood served was flown in weekly from countries such as the Maldives, Australia and New Zealand.
One of my personal favourites was was the salmon and scallop canapes, which I found to be fresh, flavourful and seasoned perfectly.
Additionally, patrons can have their seafood cooked in the style they prefer at the eatery’s action stalls.
Yabbies, which are freshwater crayfish, are kept in the pond at the restaurant and can be prepared immediately or eaten fresh, sashimi style.
I opted to have it grilled and it tasted amazing, despite only being seasoned with salt and pepper before it was cooked.
If patrons choose to eat it fresh, Kung explained that it is best eaten with a dash of lemon juice and tabasco sauce.
Do not be surprised to find the yabby still twitching as you squeeze some lemon on it.
Other items available on the buffet menu are Seafood Briyani Rice, Spicy Flower Crab with Shallot and Sweet Basil, Mackerel cooked with Coconut Milk and Chilies, and Beef Cooked with Soya Sauce.
In the dessert section, the Chocolate Madagascar is a good option for those who love deep and rich chocolatey flavours.
With a beautiful chocolate leaf added on top, the dessert tasted as good as it looked.
The Praline Cheese Cake was another dessert I enjoyed as it was lighter than most cheesecakes.
The taste, texture and portion made it an ideal dessert, especially after a heavy meal.
Other desserts available on the buffet are Pineapple Pudding, Cream Caramel, Sour Sop Meringue Cake, kuih-muih and fruits.
The hotel will also be incorporating some Halloween elements into its buffet promotion on Oct 31.
Patrons will find items such as green peppers carved with Halloween designs, along with a variety of Halloween-themed desserts, such as almond cookies shaped as fingers and a chocolate cake in the form of a bloody foot and covered in marzipan.
The best dressed male and female for the night will win dining vouchers for award-winning restaurant, Tao Chinese Cuisine (RM200 nett cash voucher), and Tatsu Japanese Cuisine (complimentary dining voucher for 118 Taste of Tatsu for two persons).
The promotion buffet is available from 7pm to 10.30pm on Friday and Saturday and is priced at RM120++ per adult.
Patrons can upgrade to their Wine of the Week (WOW) package at RM180++ per adult inclusive of one bottle of red or white wine.
The Halloween Scream for Seafood promotion is also priced at RM120++ per adult with the WOW available as well.
This is the writer’s personal observation and is not an endorsement by StarMetro.