The culinary Chefs of Swez Brasserie, Eastin Hotel Penang take on a new challenge as the restaurant debuts a special buffet theme for the month of June 2014 (from 1st of June 2014 until 30th of June 2014). The new buffet theme- "Around the World in 80 Dishes" aims to take diners for an exciting and memorable culinary adventure where diners get to enjoy different types of cuisine in one-go. The buffet theme is especially challenging as the culinary team of Swez Brasserie has to come out with different types of dishes for every single day (though repetitive dishes may appear). Diners can expect to see a diverse range of Chinese, German, Japanese, Mexican, Thai and many other dishes from the rest of the world.
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 - 4:00pm
Rm 68++ (adult) Rm 34++ (child)
Semi Buffet Dinner: Sunday - Tuesday, Thursday
6:30pm - 10:00pm
From Rm50++ per person
June Credit Card Promotions:
American Express, Standard Chartered Bank, UOB Bank, OCBC Bank, CIMB Bank, Citibank, Maybank and MasterCard Worldwide card members, guests can enjoy 15% discount for Semi Buffet Dinner (Sunday to Tuesday, Thursday) and Weekend Buffet Dinner (Saturday) from 6:30pm to 10:00pm.
For inquiries or reservations, kindly contact Eastin Hotel Penang, Swez Brasserie at +04- 612 1128.
Assuage the guilt by having some refreshingly light appetizer like Vietnamese Fresh Crystal Spring Rolls with Shrimps (越南鲜虾水晶春卷); the Vietnamese Spring Rolls were well-executed. The skin has the perfect texture to hold the ingredients- Vermicelli Noodles, Shrimp, Lettuce, Carrots and Coriander. The refreshing crunch of Spring Roll was further heightened with the tantalizing sour-sweet dipping sauce, making the dish a perfect starter to kick start the meal.
Avocado-lovers will be glad to see this Mexican Avocado Tomato Egg Salad (墨西哥鳄梨番茄蛋沙拉), Hard-Boiled Egg, Tomatoes, Onions, crispy Turkey Bacon were given a quick toss together with diced Avocados; although it may be one of the healthier options but the dish did not leave me with a very strong impression.
The zingy German Sauerkraut Salad (德式酸菜沙拉) can be a good complementary dish to go with some meat. The Cabbage was first soaked in vinegar for some time and served together with Turkey Bacon for the extra bit of crunch. The Salad has the perfect sour note which was not too overpowering nor too soft, just good enough to whet up the appetite.
A rather commonly seen dish- French Classical Creamy Mushroom Soup (法国经典奶油蘑菇汤). The soup was very creamy and in fact, slightly too creamy to my liking. The unique flavor of mushroom was present but the soup could be better with an extra pinch of salt.
Vietnamese Stir Fried Bitter Gourd with Salted Egg Yolk (越南式咸蛋黄炒苦瓜) is definitely a note-worthy choice. Well-cooked Bitter Gourd was given a quick stir fry, jeweled with Salted Egg Yolk and Bird's Eye Chili for the extra chili kick. It was indeed impressive to see the Bitter Gourd dovetailing perfectly with the Salted Egg Yolk.
Uruguayan Milanesas Napolitana/ Breaded Chicken with Tomato and Cheese (乌拉圭式番茄芝士焗鸡肉) did not manage to impress me. It was somewhat similar to Chicken Cordon Bleu but the Cheese was baked outside instead of being stuffed inside. The Cheese had not done much in its aid and I thought the cheesy flavor was a little thin and subdued. Fortunately, the Chicken manages to save some marks from its perfectly cooked juicy meat.
I did not expect Portuguese Baked Fish (葡萄牙式烤鱼) to turn out that good, maybe it did not impress me with its look. The fish possessed the exact firm and meaty texture to my liking, minus the fish stench and was given a boost from the slightly acidic Portuguese-Tomato sauce.
It was exciting to see my favorite seafood to be on the menu- Mongolian Squid Skewer with Gravy (蒙古式肉汁鱿鱼串烧). Probably my share of the Squid was heavily slathered with the sweet-sour sauce and my palate was struck with a strong jolt of sourness from the sauce and I could barely taste the Squid.
The star dish of the day has got to be Spanish Seafood Paella (西班牙海鲜饭), the broth extracted from the Seafood was fully utilized to accentuate the flavors by using it to cook the rice. I was enraptured when I dropped it in my mouth, the rice was beautifully cooked with a hint of seafood-sweetness. It was even better to go with the voluptuous Scallops and juicy Prawns.
Chef Franco wrapped up the meal on a sweet note with his carefully crafted desserts- American Rich Chocolate Brownies (美式巧克力布朗尼), Australian Fruit Trifles (澳式水果奶油松糕杯) and French Creme Brulee (法式布丁焦糖). The Brownie was great, moist, rich and definitely very chocolaty to my liking, with an interesting twist of some Nuts for the extra bite. However, there were some hits and misses for the Creme Brulee; the flavor was great with a good balance of sweetness but serving the dessert using a spoon was somewhat inappropriate, in which it affects the texture and the caramelized top. Both Creme Brulee and Brownie should go well with a scoop of icy cold Vanilla Ice Cream.
Many thanks to Chef Franco (Left) and Chef Vince (Right) for preparing all the wonderful dishes.
Address: Swez Brasserie Eastin Hotel Penang. 1, Solok Bayan Indah, Queensbay, 11900 Bayan Lepas, Penang.
Contact Number: 604- 612 1128