KUALA LUMPUR – Appetizers rarely make as big an impact as the main course on a buffet.
However, unique appetizers of different cuisines that encourage bold combinations and interesting flavors prove the author, Jarod Lim, to be wrong about that.
The unique pairing of mangosteen and shrimp results in the Mongkut Namplawhann (mangoose salad) which, for one, has been enhanced with an abundance of melted palm sugar giving the dish a mild aromatic sweetness.
The firm texture of the shrimp is added to the soft fruit filling with a hint of sourness, which gives balance to the appetizer.
“Palm sugar is mixed with fish sauce before being thickened and sprinkled over the dish.
“It is something that is commonly used in Thai appetizers,” said Chef de cuisine Thai, Rasikan Atichatrat.
Rasikan was tasked with preparing a selection of Thai dishes for the Weekend Banquet buffet at one of the hotels in Kuala Lumpur.
The buffet celebrates the culinary extravaganza of international food culture from the eight hotels in Italy, France, China, Japan, Spain, India, Germany and Malaysia.
It takes guests on a gastronomic journey by enjoying famous culinary highlights such as Spanish seafood paella, bouillabaisse French delicacies, Japanese fried tempura and German sausages.
Another interesting appetizer is Octopus Carpaccio with black olive sauce.
The unique aroma of olive oil complements the slightly chewy octopus.
Ratatouille offers a spicy flavor while deep shrimp Pico de Gallo the spicy one is delicious with barely noticeable heat.
The highlight of the evening was the hotel’s signature carved trolley, a true spectacle of culinary craftsmanship.
The center showcases a hearty roast beef cube roll, perfectly seasoned and slow-roasted to achieve a soft interior and a lovely caramelized crust.
So is the Salmon Wellington, which features fresh salmon fillets wrapped in fragrant Basmati rice and chopped spinach, all wrapped in a delicate buttery puff pastry.
The combination is not only visually appealing but also offers a symphony of flavors.
Guests can enjoy a variety of curries, each with a unique flair.
Lamb Rogan Josh is a spicy dish, suitable for those who want a spicy and robust taste.
The Gang Phed Ped (Thai Red Curry with Duck), on the other hand, offers a subtle sweetness that complements its hearty base.
As for the Massaman Goat, the meat is cooked slowly for softness that melts in the mouth.
Its rich curry is lightly spiced with coconut stew, creating a comforting and exotic blend.
Meanwhile, the Executive Chef, Zaffar Abdul Samad, highlighted the sausage bar in the German corner.
“Options include Cheesy Chicken and Rosemary Goat, served with sauces such as English, French, whole grain or Dijon mustard,” he said.
To end the feast, the buffet also featured a variety of tempting French desserts.
The Fraisier or French Strawberry Cake, is a dessert with a layer of airy diplomat cream and fresh, juicy strawberries.
Other dishes to try include fried octopus with garlic pepper sauce and a selection of pastas and pizzas. – ANN/The Star
