Eastin Hotel Penang April 2014 Buffet Theme – Tantalizing Thai!

Eastin Hotel Penang April 2014 Buffet Theme - Tantalizing Thai (1)

In conjunction with the Songkran Festival in April 2014, Eastin Hotel Penang is offering to all its hotel guests and public, the Tantalizing Thai! Get ready to excite your taste buds with the spicy, sour, sweet and salty flavors of Thai cuisine! This is one of my favorite food of all time! KayaButter love Thai food! Their rice, tom yam, green curry chicken and the list goes on! πŸ™‚ Let’s check out what does Eastin Hotel Penang’s Tantalizing Thai has to offer!

There will be 2 appetizers and 1 soup, 6 main courses and 2 desserts that will be the highlight for this April’s buffet, including other buffet related food such as salad, other main courses, desserts, ice-cream and so on.

Appetizers and Soup

Som Tam (Papaya Salad)

It is prepared using young papayas that are green in color because the young papayas are still quite hard and are more suitable to be made for salad. The taste is rather weird and will appeal to certain people and definitely not everyone. It is crunchy yet the combination with the gravy tasted fresh. It is something for you to try for the sake of novelty. πŸ™‚

Eastin Hotel Penang April 2014 Buffet Theme - Tantalizing Thai (4)

Yam Talay (Spicy Seafood with Fresh Herbs and Lime Spicy Dressing)

This is a MUST-TRY for seafood lovers. Made of prawns, squids and oysters, you will get the combination of the juiciness of prawns, the chewiness of squids and oysters. The lime spicy dressing makes the killing by sealing the taste with sourness and slightly tingling of spiciness.

Tom Yam Goong (Spicy Prawns Soup with Lemongrass and Galangals Lime Juice)

KayaButter believe that this tom yam soup will be loved by many avid fans of Thai food. It is spicy enough to excites you and sour to make you twitch. That’s a good combination for a good tom yam soup. Some tom yam soup that KayaButter have tried before focus only on the spiciness alone and lack the sourness and vice versa. The chef told us that the key to a good tom yam soup is that the lime juice will have to be put at the end of the cooking in order to maintain the lime juice’s sourness. This tom yam soup just makes us keep on wanting for more. And surprisingly, the spiciness of this tom yam soup does not linger very long in our mouth. We have tasted other tom yam soup whereby it is so spicy that our mouths are still numb after a while. Hehe πŸ™‚ The key is that they put in enough amount of sugar to make the spiciness and sourness feel ‘smooth’ in our mouth. Good job, chefs! This rule applies to many of the dishes that KayaButter have later.

Main Course

Geang Keaw Whan Gai (Chicken Green Curry with Eggplants and Basil Leaves)

KayaButter both agreed that this is the best curry dish compared to the other two that we have here! The green curry flavor is very strong yet not too spicy. We suggest you put more of the gravy into the chicken to get the best taste! In Malay, we call it as kuah banjir or sometimes nasi banjir which means that we pour a lot of gravy into our rice or food that it looks like it flooded the rice or food. πŸ™‚Β The green curry flavor permeates into the chicken that we have and gives us a better taste. The chicken is well cooked and soft to chew. Just perfect! πŸ™‚

Eastin Hotel Penang April 2014 Buffet Theme - Tantalizing Thai (7)

Phanaeng Gai (Thai Red Curry Chicken)

The Thai Red Curry Chicken is also very tasty. Kaya loves the spiciness of this curry. It is a bit more spicy than green curry. Same thing here, the flavor is very thick with all the spices, red chili, bird’s eye chili or more fondly called as cili padiΒ  by the locals. A well done dish.

Yam Makhue Yao (Grilled Spicy Long Eggplant Salad with Minced Chicken and Shrimp)

KayaButter will consider this as an appetizer due to its size and bite-size and its taste. The combination of the minced chicken and shrimp is somewhere chewy and juciy. The gravy that they put in makes this dish very refreshing because it is slightly spicy. Overall, it tastes light and fresh. Good to jump start your appetite. Hehe πŸ˜›

Tod Mun Phad (Thai Fish Cake)

This is a combination of sea bass and dory fish, cooked together with lemon grass, garlic and so on. The fish cake is prepared by the chef themselves and not bought frozen. It is slightly spicy and the sweet chili Thai sauce makes the fish cake even more appealing. It is a good finger food. You will not stop once you start eating it. Hehe.

Pla Neung Prik Manao (Steamed Fish with Chili Lime Sauce)

The fish used is sea bass fish. It is well cooked, soft yet springy and nice to chew. The gravy uses some lemon juice. It tastes very fresh because of the lemon but it is too sour to my liking.

Eastin Hotel Penang April 2014 Buffet Theme - Tantalizing Thai (12)

Nue Phad Gung Hom (Beef with Chili and Basil Leaves)

The beef is well cooked and not too tough. The curry maintains the same standard as the other two curries. Kaya really loves their curries. The curry helps to make the beef more interesting. Still, Kaya prefers chicken curries than the beef.

Desserts

Khow Neaw Ma Moang (Mango Sticky Rice)

Tab Tim Krob (Water Chestnut with Coconut Milk)

Eastin Hotel Penang April 2014 Buffet Theme - Tantalizing Thai (16)

The mango sticky rice is a bit too hard for Kaya. Maybe, it it because we are busy taking photo. πŸ™‚ That’s the life of a food blogger. We get to taste cold food because of the need of photographing the food. πŸ˜› It is a standard dessert and nothing to shout about except maybe for the mangoes? Hehe! KayaButter loves mangoes! πŸ™‚

The Water Chestnut with Coconut Milk dessert is super awesome. Butter who is not quite fond of Thai desserts, finds that this dessert is so nice. The coconut milk is not too strong. The water chestnut (red in colour) is soft and chewy at the same time. Together with the mango slices and vanilla ice cream that enhances the sweetness, this dessert is very good to cool down the spiciness that you have taken. This kind of Thai dessert is quite hard to find, let alone a good one. So, Thai food lovers, remember to come to Eastin Hotel Penang’s Tantalizing Thai to try this! Yes, it does tantalize KayaButter. And oh ya, remember to walk to the ice cream section to put in the vanilla ice cream. It is so nice of Eastin Hotel Penang to put in the vanilla ice cream for us in the 1st place.

The two Eastin Hotel Penang’s chefs behind this awesome Thai buffet, Muhammad Bakri and Ong Chin Hock.

Chef Ong is a very funny person and is very friendly. Chef Muhammad Bakri is a patient chef and always explains very detailed to us. He emphasizes on cooking using your heart to delight customers. Good philosophy πŸ™‚ Too bad didn’t have chance to ask chef Muhammad Bakri to post with the food!

Thank you to Mckenzie and Calvin and Eastin Hotel Penang for extending this invitation to us. Thank you to the friendly and efficient chefs and staffs of Eastin Hotel Penang. KayaButter had a good time doing review there. πŸ™‚

April Credit Card Promotions

Standard Chartered Bank, CIMB Bank, Citibank, OCBC Bank, MasterCard Worldwide and UOB Bank card members, guests can enjoy 15% discount for Semi Buffet Dinner (Monday – Thursday) and Weekend Buffet (Friday & Saturday) from 6:30pm – 10:00pm.

contact information

Eastin Hotel Penang
Swez Brasserie – 1st Floor
1 Solok Bayan Indah, Queensbay,
11900 Bayan Lepas, Penang.
T: +604-612 1128
Facebook Page:Β www.facebook.com/eastinhotelpenang

business hours

Lunch: Monday – Friday

12:00pm – 2:30pm
RM50++ (Adult)
RM25++ (Child)

Hi-Tea: Saturday and Sunday

12:00pm – 4:00pm
RM68++ (Adult)
RM34++ (Child)

Semi Buffet Dinner: Sunday – Tuesday, Thursday

6:30pm – 10:00pm
From RM50++ per person

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.