In the month of March Eastin Hotel Penang is proud to present yo you the award winning chef, Ricky Hui Eng Keong for their theme of the month 'sensational sakura'. Chef Ricky will be preparing the freshest and most mouth watering Japanese delights at Swez Brasserie only for you.
Chef Ricky Hui Eng Keong, the award winning HAPA Master chef (Asian) - Master of authenticity are currently Executive Japanese Chef at multiple award winning Eyuzu Japanese Cuisine Restaurant, Eastin Petaling Jaya.
 |
| Zuke Kajiki/ Marinated White Tuna with Wasabi-Mayo Sauce (腌制白鲔鱼搭芥末-美乃酱) and Ika Ebiko, raw Squid with Prawn Roes. |
 |
| Zuke Kajiki/ Marinated White Tuna with Wasabi-Mayo Sauce. Fresh tuna was marinated for more then 12 hour for maximum flavour. Then drenched with fresh wasabi mayo sauce to bring out it natural sweetness and a hint of background kick. Simple yet complicated dish. |
 |
| Ika ebiko was on of my favorite starter. Another simple dish that blow your mind. Fresh and sweet raw Squid coated with tiny little boom of flavors. Raw rocket give it a hint of bitterness to round up the whole dish. Wuh, this is what i called small dish with giant flavor. |
 |
| Next to come was Sashimi (刺身生鱼片). |
 |
| Their were Tako/ Octopus Sashimi, Aka Gai/ Ark Clam Sashimi, Salmon and Salmon Belly Sashimi. |
 |
| Eyuzu Maki/ Crispy Soft Shell Crab Sushi Maki (香酥软壳蟹寿司卷). Simple yet flavorful dish presented to me. |
 |
| Kaki Motayaki/ Gratinated Oysters (日式焗蚝). Love it! all the cheeses and freshness of the oysters. Yum with a hints of lemon juice. |
 |
| Teppanyaki Gyu Maki/ Teppanyaki Grilled Beef Striploin Roll with Enoki Mushrooms and Green Onions (铁板烤牛柳金针菇与大葱). For beef lover this was one of the dish to die for :) |
 |
| Chawan Mushi (茶碗蒸), pack with ingredient such as chicken, crab stick, shrimp, ginkgo and spring onion. The texture was the main attraction, wobbly and velvety smooth steam egg. |
 |
| Ninniku Yaki Meshi/ Garlic Fried Rice (日式蒜香炒饭). Great Japanese rice with well coated with flavor and not over cooked fried garlic. This was the best garlic fried rice i had so far. Most of the places over fried their garlic and leave bitter charcoal garlic.This was perfect. |
 |
| Sweet ending with Oshiroko/ Red Bean Stew with Mochi (浓香红豆甜汤). Cooked for 8 hours with Yuzu, Japanese red bean and sugar. The stew was perfect. |
 |
| Chef of the day Master chef Ricky Hui. |
Prices for the buffets are as follow:
Lunch: Monday - Friday
12:00pm - 2:30pm
Rm 50++ (adult) Rm 25++ (child)
Hi-Tea: Saturday and Sunday
12:00pm - 3:00pm
Rm 68++ (adult) Rm 34++ (child)
Semi Buffet Dinner: Sunday - Tuesday, Thursday
6:30pm - 10:00pm
From Rm50++ per person
March Credit Card Promotions:
Standard Chartered Bank, UOB Bank, OCBC Bank, CIMB Bank, Citibank and MasterCard Worldwide card members, guests can enjoy 15% discount for Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday and Saturday) from 6:30pm to 10:00pm.
For inquiries or reservations, kindly contact Eastin Hotel Penang, Swez Brasserie at +04- 612 1128.
Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.
0 comments:
Post a Comment