Sensational Sakura @ Swez Brasserie, Eastin Hotel Penang.
Eastin Hotel Penang is offering its inaugural Japanese monthly buffet theme- "Sensational Sakura" for the month of March 2014. Japanese cuisine devotees will be delighted to know that all the visually-stunning and lip-smacking dishes will be carefully crafted to you by the very talented and experienced chef- Chef Ricky Hui, who has recently won the title- Hospitality Asia Platinum Awards (HAPA) Masterchef (Asian) of Authenticity. Wait no more, come forth and savor the gloriously good Japanese dishes meticulously prepared by Chef Ricky this month, only at Swez Braseerie, Eastin Hotel Penang.
Many Thanks to Eastin Hotel Penang for extending the invitation.
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.
Kaki Motayaki/ Gratinated Oysters (日式焗蚝) is definitely a safe bet. The standard Au Gratin elements, baked till perfection, with a brown crust and buttery creamy filling to complement with the Oyster. Add a touch of Lemon juice for the extra acidic tilt to reduce the greasiness and this can be a perfect starter to whet up your appetite.
Warm up your tummy with their piping hot Chawan Mushi (茶碗蒸), a silky smooth Japanese Steamed Egg Custard with Chicken, Shrimp, Crab Stick and of course, the quintessential Ginkgo Seed. Flavors were precisely calibrated and cooked with the perfect wobbly texture that the Steamed Egg almost melted in our mouth instantly! It was light and easy on the palate, this almost-perfect Chawan Mushi was one of my favorites of the day.
For a twist of change, go for their Zuke Kajiki/ Marinated White Tuna with Wasabi-Mayo Sauce (腌制白鲔鱼搭芥末-美乃酱); White Tuna was marinated for more than 12 hours before hand, with all the flavors fully absorbed by the fish, and drenched with their refreshing Wasabi-Mayo sauce. A quirky yet pleasingly delectable way to enjoy the fish. Chef Ricky surprises us with another dish- Ika Ebiko, raw Squid with Prawn Roes, it was certainly an enjoyable dish with slightly resilient texture of the Squid and briny pops of Roes.
Speak of Sashimi (刺身生鱼片) and many Japanese food lovers will be fired up. Chef Ricky indeed had us pleased with the Sashimi's impressionable quality. We were to lucky to be able to sample on their Tako/ Octopus Sashimi, Aka Gai/ Ark Clam Sashimi, Salmon and Salmon Belly Sashimi. The Sashimi slices were fresh and just perfect for Sashimi lover like me. However, the thickness of the Sashimi was not as thick as I would have hoped. Next, we had Tuna Tataki, fresh Sashimi-grade Tuna was given a quick sear, still raw in the middle with seared texture outside, doused with an appetizing Japanese Vinaigrette. The flavor of the Tuna was great but it could be even better if Chef is able to slice the fish thicker, for a meatier texture.
Chef Ricky's Eyuzu Maki/ Crispy Soft Shell Crab Sushi Maki (香酥软壳蟹寿司卷) was definitely a crowd pleaser, Japanese Rice with Ebiko/ Prawn Roes rolled with a crispy Soft Shell Crab and some fresh greens, interlaced with Mayonnaise. It was, of course, equally palatable but this dish could be a little ordinary and safe.
A dish not to be missed by Beef lovers- 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). The Beef was lightly grilled till perfection and it manages to lock the moisture within, the Beef was so good and it was not needy for seasoning. The dish was further enlivened with the Garlic, which boosted the dish to a whole new level with its faint aroma. Definitely a dish to die for.
Tummy-filler was Ninniku Yaki Meshi/ Garlic Fried Rice (日式蒜香炒饭), adequately stir fried with a discernible presence of "Wok Hei" and flecked with enormous amount of Deep Fried Garlic, so good that Fried Rice lovers might find it hard to stop after few mouthful.
Hitting the top notch was the sweet ending- Oshiroko/ Red Bean Stew with Mochi (浓香红豆甜汤); boiled for more than 8 hours, the Red Bean Stew was so smooth and light on the palate that we almost thought the Chef blended the Red Beans. Traditional Japanese Red Bean Stews can be very sweet and sometimes, too sweet for locals; Chef Ricky made the perfect tilt in the recipe and his version came in perfectly balanced in terms of sweetness, with a hint of Citrusy flavor from the Yuzu zest. The Black Sesame filling Mochi was somewhat similar to our Tong Yuen/ Glutinous Rice Ball, with a slightly softer texture, was a delightful complement to the heart-warming dessert.
Chef Ricky Hui Eng Keong, Executive Chef of Eastin Hotel Petaling Jaya
Address: Swez Brasserie Eastin Hotel Penang. 1, Solok Bayan Indah, Queensbay, 11900 Bayan Lepas, Penang.
Contact Number: 604- 612 1128