Buffet fanatics will be glad to know that the culinary team of Swez Brasserie (Eastin Hotel Penang) plans to take diners to a gastronomical gourmet adventure, showcasing some of the thoughtfully chosen Malaysian delicacies. Diners can expect to see a buffet spread featuring some traditional dishes of the Malay, Chinese, Indian or even Eurasian specialties. The aforementioned buffet theme will be made available from 1st of August 2014 until 31st of August 2014.
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 - Thursday
6:30pm - 10:00pm
From Rm50++ per person
August 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 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.
The meal starts with an intimate dish- Chicken Satay with Condiments; the texture was pleasingly firm and not hard to the bite. The meat was carefully marinated as well but we thought the dish could be better with some Fats sandwiched in between, for a smoother and juicier bite. The dipping sauce, could be enhanced with more crushed Peanuts.
Deep fried food lovers will find it hard to stop at one bite, their Pasembur served with Peanut Sauce comprises Deep Fried Tofu, Deep Fried Egg, Deep Fried Fritters and Fish Balls. The Peanut sauce was veering to the sweeter side but it could taste better with a stronger chili kick. The Deep Fried Fritters were perfectly done, crispy with a faint aroma, inevitably greasy though. And we wondered why there were Deep Fried Fish Balls to go with the sauce.
As expected, Swez Brasserie never fails to impress me with their Sup Ekor Lembu. The hefty hunk of Beef was cooked till fork-tender, little effort was necessary to detach the meat from its bone. The ratio of juicy tender lean meat to pockets of creamy fats was perfect either. On the soup, it was flavorful, heightened with the deftly amount of Herbs and Spices. It would be perfect if it was not that oily.
Daging Rendang Tok was not my favorite of the day. In spite that the Beef was reasonably seasoned with an agreeable amount of Spices, I thought the Beef lacked of "personalities" or the extra oomph. It did not leave me a very strong impression. Also, I thought the meat could be more tender.
Ikan Panggang was nicely done. The Barramundi was pretty fresh and no unpleasant fishy smell could be discerned. The engaging sweet-spicy sauce complemented the fish perfectly, though I would prefer a hotter version. A dish that I would not mind a second helping.
Regular patrons at Swez Brasserie will not be new to the dish- Assam Prawns. The frisky sauce commingles the sweet, savory and sour notes, beautifully clung onto the fresh and succulent Prawns. We had a hard time to peel off the shells though but the reward spoke for itself.
Kambing Masala is a worth-savoring dish. The Lamb was well-executed and perfectly spooned over rice. The sauce was robust in flavor and jam-packed with the aroma of Herbs and Spices. Not all were tender, certain cuts were inappropriate that caused the texture to be a little harder than expected. We enjoyed this dish to the brim together with Nasi Briyani.
Ayam Percik was one of the much-lauded items on the menu that day. Not only was the sauce in the right consistency and flavorsome, the tender and juicy Chicken was at the right texture as well. One of us pointed out that the Chicken may fare better if it could be crispier on the edges. I agreed upon.
Tummy-filler was Nasi Briyani, skillfully cooked and brimming with flavors. The Anchovies debris added another layer of texture to the rice. Just perfect to go with the Curry dishes.
Assorted Nyonya Kuih
Counter the sweltering tropical heat with a bowl of hearty Ice Kacang, various toppings are to be added based on your own preferences. We topped ours with an additional scoop of icy cold Ice Cream for a smoother, sweeter and creamier texture. The extra touch of Dried Nutmeg has certainly enlivened the traditional Malay dessert as well. Other desserts available in the buffet spread are Nyonya Kuih and Goreng Pisang/ Banana Fritters.
Many thanks to Chef Ong (left) and Chef Fauzi (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