As we know that Malaysia’s heroes Dato Lee Chong Wei and Pandelela Rinong are the Marvelous Malaysians as they bring back medals from the Olympics Landon 2012.
However, this article of Marvelous Malaysia is not about our National Heroes. Instead, it is about our National dishes that had been served for centuries. These types of dishes always bring us nostalgic memories especially my granny’s cooking. At Eastin Hotel, the month of August is the month that for our National dishes.
Eastin Hotel is always famous with their buffet. Whenever, there is an event held at Eastin Hotel, I will never miss out the attendance. The reason being is that their buffet always has the most varieties and their desserts always give me the mouth-watering sensation.
The serving of the buffet has always been so classy and seductive with all the varieties of dish.
Even the decoration of the fruit carving was also very skillful and delicate.
These were the mouth-watering desserts that I mentioned. The temptation definitely added a few pounds to your weight.
The cake was beautifully decorated with white chocolate and strawberries on top. It was one perfect match of “beautiful and delicious” cake.
As this month promotion is on Malaysia’s Marvelous. The main attraction of the buffet will carry the taste of Malaysia.
To start off with you can always go for the Chicken Satay with Condiments. The satay was well marinated with turmeric and lemon grass. Served together with peanut curry sauce and completed with onion slices, cucumber and ketupat cubes.
The aroma of the marination was so fragrant that it stayed in my mouth even after I had finished eating the satay. The juiciness of the satay was well-maintained. The spicy peanut sauce was one of my favorites as the taste of the peanut was so rich and I could eat it just by itself.
For those who do not favor satay, you can also try out the Pasembur with Peanut Sauce. The dish was prepared with thin cucumber strips, yam bean, potatoes, battered and deep fried prawns, boiled egg, bean curds, fish balls and chicken rolls.
The attraction part was on the peanut curry sauce that was served together with the pasembur. The taste was slightly different from the satay sauce as it tasted a bit salty instead of sweet.
The Curry Chicken was one of the main courses.
The curry chicken was cooked in a dried version and was not very spicy. The curry was very nice to be served together with plain white rice.
Assam Prawn was one of the main courses that captured my attention. The prawns were well marinated with assam, dark soy sauce and a pinch of sugar. It finished off with a sprinkle of sesame seeds.
The prawns were fresh and the sauce was just right for the marination. It really brings back the memory of yesteryear when my granny was still cooking for me.
Flower crab has always been the Malaysians’ favourite. The Flower Crab Curry was specially prepared for the crab lovers. The dish was cooked with in a dried curry style and served hot.
The meat of the crab was fresh and with the combination of the curry, it was perfect to bring out the freshness of the meat. However, too bad I am not very fancy of crabs.
Next to the Curry Crab, another attraction of the main dish was Daging Rendang Tok. The beef was cut into cubes and well marinated with herbs and spices. It was then braised till soft and tender.
The meat tasted tender and nice. It was dry yet tasted creamy and delicious. It was one of my choices of dish. For beef lovers, this is a must-try dish.
Ikan Panggang, the stingray fish was marinated with turmeric and some other spices. It was then grilled on top of the fire.
Served together with the fish was the sauce made of lime, chili, tomato and onions. This was a very appetizing dish.
Accompanied all the main dishes above was Nasi Briyani. The rice was cooked from Besmati grain together with raisins and slices of almond.
The rice was deliciously rich. It was nice to taste but couldn’t be taken in large quantity.
After the heavy and filling main dishes, the follow-up dish was dessert. The selection included local fruits and vegetables fritters. You can choose from batter-fried banana (goreng pisang), batter-fried yam, batter-fried potato, batter-fried cempedak, batter-fried bread or fruits and also mashed banana cake (kuih kodok).
All the mentioned items need to be taken when they were hot and fresh, else they will turn soggy and marshy.
Ice Kacang, another favorite dessert for Malaysians. Some even call this ABC instead. Ice Kacang is made up mostly with shredded ice with corns, jelly, cendul, red beans, leong fun, attap seeds, nutmeg strips, peanut flakes, served with some red rose syrup and also a scoop of ice cream on top.
It is indeed a very refreshing dessert if under the hot sun and also after all the heavy and spicy main dishes, this is the best cooler after all.
The men behind the scene of the successful Marvelous Malaysia theme are Jr. Sous Chefs, Chef Mohamad Bakri and Chef Mohd Fauzi. Thanks to them for making Malaysia dishes popular again.
Overall the taste of the food was good and the most impressive portion was the vast variety of food choices. The price was also very reasonable and every month there will be a new theme for the buffet.
Summary of the promotion as below:
MARVELOUS MALAYSIA PROMOTION (1-31 AUGUST 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion (National Day- 31 August 2012): RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – Thursday (From 21 August 2012)
RM48++ per pax
Weekend Themed Buffet Dinner (6.30pm – 10.00pm):
Friday: Seafood Supreme
Sunday: East Meets West
RM80++ (adult), RM40++ (child)
Editor’s Review (5 Stars Rank):
Operation hours: 12:00pm – 2:30pm(Lunch); 6:30pm – 10:00pm (Dinner) (7 days a week)
Contact: 04-612 1128, 04-612 1138
Address: 1 Solok Bayan Indah, Queens Bay, 11900 Bayan Lepas, Penang
GPS: 5° 33′ 64.30″ N, 100° 30′ 63.45″ E
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