Eastin Hotel Penang March 2014 Buffet Theme – Sensational Sakura

Starting from 1st until 31st March 2014, Eastin Hotel Penang will ‘import’ HAPA Master Chef (Asian) award winner chef, Chef Ricky Hui from the multiple award winning Eyuzu Japanese Cuisine Retaurant that comes from their sister hotel which is Eastin Hotel Petaling Jaya to prepare delectable, mouth watering, lip-smacking Japanese food. Remember to bring your loved ones, your family members and friends to visit Swez Brasserie this March 2014.

Here is a brief about Chef Ricky Hui:

Chef Ricky Hui Eng Keong

Executive Japanese Chef, Eastin Hotel Petaling Jaya

Ricky Hui has been with Eastin Hotel Petaling Jaya since August 2004. He started his culinary career as an apprentice and carries with him a wealth of experience of over 30 years. He had the opportunity to cook and serve dignitaries, Prime Ministers, royal families, ministers, foreign ambassadors and VVIPs. Chef Ricky specializes in the art of Japanese cuisine.

In the just concluded Hospitality Asia Platinum Awards (HAPA) Malaysia 2013 – 2015 series on 9 Jan 2014, Chef Ricky added another feather to his cap when he won the HAPA Masterchef (Asian) – Master of Authenticity.

Here, Kaya is presented with Chef Ricky’s selected, outstanding and favorite dishes that will be the highlight of the Sensational Sakura buffet.

Chef Daniel entertaining us and warming up the media and bloggers during the food tasting. 🙂 He is a very funny, humorous and humble person! 🙂

Appetizer

Kaki Motayaki (Gratinated Oyster 日式焗蚝)

This is definitely one of the best dishes served today. The cheese baked to perfection and combined with the softness of the oysters is definitely good. You can add the lemon for an extra acidic kick. 🙂 If you like the baked cheese scallop in Tao Cuisine, then do take this a lot. It will sure jump start your appetite.

Chawan Mushi (Japanese Steamed Egg Custard 茶碗蒸)

This is Chef Ricky’s signature dish and a must try! We are told that many of Chef Ricky’s customers in KL look for this dish. The smooth texture felt like you are drinking the steamed egg. And the ingredients given is very generous with chicken, crabmeat sticks, shrimp and gingko also! Definitely makes you feel healthy. 🙂

Main Course

Zuke Kajiki (Marinated White Tuna with Wasabi-Maiyo Sauce 腌制白鲔鱼搭芥末-美乃酱)

This dish, I believe also will be a hot dish among customers. The white tuna is marinated for 12 hours and hence it is very thick in flavor. Combined with the wasabi-mayo sauce that gives you a sweet and stinging taste. And there is another dish behind the white tuna in spoon which is called Ika Ebiko (Raw Squid with Prawn Roes). It is rather Q and you can taste the popping of the roes. 🙂

Sashimi (Assorted Raw Fish 刺身生鱼片)

This is definitely the main reason many people go to Japanese buffet for the unrestrained access to sashimi. Hehe. The raw fish provided are soft and tender. Smooth on every bite. I personally like their soy sauce, salty with a little aftertaste of sweetness. KayaButter personally have a habit of eating raw fish with wasabi. Butter told Kaya before that the wasabi helps to kill the bacteria inside the sashimi and hence it is healthier that way. Anyone can confirm or share with me other reasoning for eating sashimi with wasabi? 🙂

Eyuzu Maki (Crispy Soft Shell Crab Sushi Maki 香酥软壳蟹寿司卷)

The presentation of this dish is very eye-pleasing and taste-wise is delectable. The soft shell crab is definitely a must eat item in Japanese buffet.

Teppanyaki Gyu Maki (Teppanyaki Grilled Beef Striploin Roll with Enoki Mushroom and Green Onion 铁板烤牛柳金针菇与大葱)

This dish is a bit special with the way the grilled beef is rolled and enoki mushroom is put in the middle of the beef roll. It is a rather special way of eating this grilled beef. The beef is rather tough and chewy. Remember to take this dish together with the garlic fried rice. Feedback has been given and improvements will be done.

Ninniku Yaki Meshi (Garlic Fried Rice 日式蒜香炒饭)

Personally, I feel that this is the best dish of the day! The process of cooking this garlic friend rice is very tedious as explained by Chef Ricky and the fried rice has the ‘wok hei‘ of a good garlic fried rice. The deep fried garlic is very tasty and crunchy. And Kaya has a tendency to like Japanese rice because of its short and fat rice. 😛 I cannot stop from taking one spoonful without stop.

Desserts

Oshiroko  (Red Bean Stew 浓香红豆甜汤)

This Red Bean Stew is cooked for at least 8 hours. Hence, the smooth texture and very easy to eat effect. The mochi is also soft and very Q! Good combination. And one thing good is that this Red Bean Stew is not too sweet as traditional Japanese desserts are usually very sweet. Chef Ricky has already adjust the sugar while not losing the taste of the dish. 🙂

The arrival of Chef Ricky

Chef Ricky does not accompany us during the food tasting because he wishes to cook and supervise the food by himself to ensure the quality of the food during the whole process. A very good attitude. That’s the reason of his awards and the great food we have during the food tasting. And he is very humble person and willing to share his experience and knowledge when he meets us.

Thanks Chef Ricky for the great food, McKinzie Ho and Calvin Lim for inviting us for this awesome food review and all the attentive and friendly staffs that serve us during the food tasting. 🙂

March 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: 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