‘Macam-Macam Ada Buffet' offers more than quality food

KUCHING: There is more to `Macam-Macam Ada Buffet' than just quality food and variety as chefs from three different hotels in Cambodia have collaborated to produce elaborate menus exclusively for diners at the Grand Margherita Hotel. The team consists of Tith Saroeun and Mut Bunara from Victoria Angkor Resort & Spa; Phaing Sophai and Sok Vichet from Grand Soluxe Angkor , Resort & Spa and Sok Phirum and executive chef of Ree Hotel, Chef Long Bora.

"It took us four months to plan and finalise the menu, and we were constantly in touch with Grand Margherita's executive chef Ricky Kong to ensure that we have all the items required," said team leader Chef Bora. "This year, the menu featured delicacies from the six countries which the Mekong River runs through - Cambodia, Vietnam, Thailand, Laos, Burma and China," he added.

From Menu 1, Chef Bora recommends diners to try the creamy and aromatic "Mekong Fish and Coconut Soup with Galangal and Quail's Egg", spicy "Tom Yam Goong", crispy and savoury "Green Mango Salad" and light and crunchy "Mekong Summer Roll" while for desserts, diners should try "Pumpkin Cake".
Experience the bright flavours of tamarind, pineapple and tomato in the "Vietnamese Fish Soup with Vegetables" and succulent "Stir Fried Mussels and Basil" from Menu 2.

"One of diners' favourites from Menu 2 which I have observed is `Crab Fried Rice' and `Saraman Beef Curry' as these two dishes are always the first few items to finish on the line," enthused Chef Bora. "Nom Ambaing", Cambodian pancakes with caramelised coconut, is a must-try. The simplicity of this recipe heightens the natural coconut flavour.

An equally spectacular spread is offered in Menu 3 starting with "Grilled Lemongrass Beef Salad" for appetisers and proceed to other savoury dishes such
as "Vietnamese Pancake with Condiments", "Som Tam and Condiments" and "Teething Cake". "Diners should take the opportunity to try `Cambodian Fish Amok', which is one of the top ten delicacies in Cambodia. It tastes a little bit like the Malaysian Otak-Otak but is less spicy," recommended Chef Bora.

Experience and excite your taste buds with offerings from 'Macam-Macam Ada Buffet'. All kitchens at Grand Margherita Hotel are certified halal by Department of Islamic Affairs Sarawak. 

'Macam-Macam Ada Buffet' will be available daily from July 21 to Aug 18 at just RM 80 per adult and RM 40 per child at the Grand Margherita Hotel. For reservations or enquiries, call Orchid Garden at 082-423 111 at extension 1158 from Gam to lOpm daily.

The Borneo Post

26 July 2012