Monday, October 28, 2013

Herbs and Spices @ Swez Brasserie, Eastin Hotel Penang.

In conjunction with the festival of lights- Diwali/ Deepavali, the creative and skillful culinary team of Swez Brasserie, Eastin Hotel Penang is pleased to offer diners with their November (2013) buffet themed "Herbs and Spices" which includes some delectable dishes with thoughtfully chosen combinations of herbs and spices to tantalize your taste buds. Diners can expect some signature Indian dishes such as Deep Fried Pakoras, Chicken Tikka Masala, Briyani and Mango Lassi. "Herbs and Spices" themed buffet will be available throughout the month of November (Available from 1st of November until 30th of November, 2013).

**Many thanks for Eastin Hotel Penang for extending the invitation.**

Prices for the buffets are as follow:

Lunch: Monday - Friday
12:00pm - 2:30pm
Rm 48++ (adult) Rm 24++ (child)

Hi-Tea: Saturday and Sunday
12:00pm - 3:00pm
Rm 55++ (adult) Rm 28++ (child)

Semi Buffet Dinner: Sunday - Thursday
6:30pm - 10:00pm
From Rm48++ per person

Delightful Deepavali Hi-Tea (2nd of November 2013)
12pm - 3pm
Rm 55++ (adult) Rm 28++ (child)

November Credit Card Promotions:

MAYBANKAD, Standard Chartered Bank, OCBC Bank, CIMB Bank and Citibank card members, guests can enjoy 15% discount for Herbs and Spices 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.

Intrigued by its presentation, the Achari Paneer (鲜辣芝士沙拉), a type home-made Indian Cheese, possesses a rather similar texture to Feta Cheese, but mild in cheesy flavor. The intricate and quirky combination between Curry Powder and Cheese was somewhat playful and exotic that will not be easily accepted. You will either like it or go against it. Unfortunately, I belong to the latter group. 

Hitting the top notch was this delightful dish- Deep Fried Pakoras (香酥炸蔬菜), albeit slightly oilier to my liking, the Pakoras were being deep fried till perfection, crisp and crunchy; good on its own but even better with the addition of Madras Curry Mayo, which gives a boost to the rather straight forward Indian snack. 

The Soup Mulligatawny (印度香料汤) was a little less successful, I was impressed with Chef's creative idea of adding a playful element to the soup- Rice, with a touch of Green Apple; giving the soup a more layered dimension. However, I could not agree with a soup which possesses a quite similar flavor and taste as Curry; as though I was drinking Curry as Soup. I thought the soup was just a mediocre. 

Chicken Tikka Masala (马沙拉香浓鸡), Chicken marinated with Indian herbs, was being deep fried till golden brown; the chicken managed to lock the moisture within, however, the flavors from the herbs do not seem to be able to infuse within. The unique fragrance of the herbs were too mild to be tasted, probably they should marinate the chicken for a longer period of time. I was not impressed by the dish. 

Another dish that deserves the spotlight will be this dish- Goan Fish Curry (印度传统咖哩鱼), the Curry was robust in flavors while the fish was cooked till perfection, pleasingly firm but not hard to the bite. One could easily gobble a plate of steaming hot rice with a dribble of their Curry. Its definitely a dish worth to look forward to for this themed buffet. 

The dish- Sindhi Kadhi (咖哩蔬菜锅) which mainly consists of Chick Peas, Potatoes and Carrots, barely registered any significant taste. The Curry was slightly too watery and diluted to my liking, I would personally prefer a stronger Curry flavor, also, I do hope the Chef could possibly come out with something unexpected to the otherwise unsurprising flavor. 

Another note-worthy dish will be this Murgh Aloo Masala (香浓马铃薯) featuring mainly Potatoes and Cauliflower. Potatoes are known as Aloo in Tamil while Gobi refers to Cauliflower. The vegetables were adequately seasoned with flavors, while maintaining the standard crunch of the Cauliflower. It was not out-of-the-world-good but it does score a standard-satisfactory mark. 

The well-executed Lamb Briyani (羊肉焖饭) was able to resonate among the guests. Backed by expertise, Chef Khazali was able to infuse a strong dose of spices to the Briyani Rice with the melange herbs and spices. It's unique savory flavor struck my palates, with the perfect texture, it goes well with any types of the curries available. Chunks of Lamb were hidden within, however, the gamy smell of the lamb was there and it might be unappealing for some. Chicken Briyani is also available and will be rotated tentatively. 

How can one misses Mango Lassi (芒果拉昔) out when it comes to Indian cuisine? Swez Brasserie's Manga Lassi was good, albeit not mind-blowing; it was a very refreshing end and respite from sheer sinful indulgence. With a hint of sourness, the well-chilled Mango Lassi was topped with some fresh Mangoes; the lovely combination exudes harmonious flavors that should not be missed by Mango lovers. 

I was looking forward to try the Gulap Jamun (玖瑰黄金球), a dessert made of flour and Cinnamon, being deep fried till golden brown and soaked in Sugar Syrup. Unfortunately, the deceiving little balls were way too sweet for my palates. The Cinnamon flavor was rather mild or were my taste buds being masked by the cloying sweetness. I could not even finish the dessert off.

All these wonderful dishes were carefully prepared by Chef Bakri (Head Chef of Malay Kitchen of Eastin Hotel Penang), Chef Khazali (Chef De Partie of Eastin Hotel Penang) and Chef Buvanes (Pastry Chef of Eastin Hotel Penang).

Overall, there were some hits and misses here and there, some refinements need to be made for certain dishes, I was expecting some dishes to be fiery hot to satiate my cravings for curries but most of them were far from expectations. Nevertheless, it's going to be a very good theme for Indian food lovers, particularly those who enjoy their foods heavily infused with the delightful flavors of herbs and spices.

Additional Information:
Address: Swez Brasserie Eastin Hotel Penang. 1, Solok Bayan Indah, Queensbay, 11900 Bayan Lepas, Penang.
Contact Number: 604- 612 1128

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