It was my first time to the newly refurbished Hotel Imperial (Hotel Sheraton Imperial formerly) upon an invitation from
We were seated at a table set amid lush greenery that makes one feel like being in a suspended garden. Taking a few steps more reveals a whole new dimension – a dimly lit place brightened by colourful cushions, eccentric neon lights and sleek red walls.
Those seeking a tasteful, culinary adventure are sure to find it in the restaurant’s exciting spread of buffets.
From Top Left
Lamb Nem on Lemongrass Skewer arrived in an eye catching display. Tender pieces of lamb are cooked on a lemongrass skewer and drenched with a delicious home made satay sauce. The side of star fruit, red onion and orange in kalamansi vinaigrette was really appetizing as well.
Spicy Beef Cube and Pomelo (RM30)
Alternate layers of beef cubes, pineapple cubes, and pomelo slices are arranged alternately on a ring of pineapple. Intensely spiced, sharp and tangy, the beef cubes have won our hearts over.
Tamarind Tomato Gazpacho (RM26)
In the mood for something light yet flavourful, we opted for the chilled Tamarind Tomato Gazpacho. The cool, seasoned tomato soup is served with huge slabs of marinated bay scallop and garnished with diced grape tomatoes and pineapples. Thinking of this sourish cold soup makes me shallow my saliva again and again.
Pan Roasted Quail with Duck Confit, Quail Egg, Sweet Soy and Daikon Hash (RM40)
Tender, slightly sweet and delicious, the quail meat is simple and satisfying because it is done perfectly. I love the flavourful duck confit, the delicate quail egg, the daikon hash (raddish cake slices) and the sweet soy sauce which did a good work in tying all the flavours together.
Fermented Bean Curd Lacquered Roasted Black Cod with Heart of Palm Puree (RM65)
An unusual twist from the usual miso cod fish, the immaculate square fish slice is slathered with creamy sweet palm puree. Credits to the chef for the perfectly cooked fish, it was succulent on the inside and crispy on the skin.
Ginger Honey Crispy Barramundi (RM65)
It was spreaded with a generous serving of caramelized endive, cherry tomato and sausage herb vinaigrette. The seared barramundi’s delicious crispy skin reveals flaky, succulent, tender meat. A lift of fork is enough to set the fish flakes apart.
Lemongrass Crusted Lamb Chop (RM70)
I was attracted to their diminutive appearance on the plate, like little meat lollipops. The lamb has very intense flavour of lemongrass and fantastically delicious. The pears add a note of fall and match up with squash for sweet, full-flavored gravy.
Michael Huynh (Chef Bao, left) – Best Chef of 2003, by New York Magazine
Essence
First Floor
Hotel Imperial
Bao @ Essence – 4 – 13 April 2008
Buffet hours:
Breakfast:
Lunch: 12noon –
Dinner:
Sparkling Sundays
RM198++ per adult (inclusive free flow of champagne) / RM98++ food only & children Rm49++ (6-12 yrs)
interesting fusion stuff…i’m particularly intrigued by the Tamarind Tomato Gazpacho…sounds like a grand asam laksa. interesting!!
Impressive decor!
Hey, were you (kampungboy) at Jaya Jusco Seri Kembangan yesterday around 7PM? I thought I saw someone similar lol.. at the fruits and vegetables section
Just wondering 😉
very well written..i guess this kind of delight, you wouldnt mind it being fusion rite?
It looks spacious
looks good . . . .viet fusion. . . .pricey though
Tried this tday and I loved the tomato gazpacho – very clean flavours. You didn’t get the durian tiramisu? That was awesome.
I want to try out that cold chlled soup too! So lucky u
“You’ll eat so well and drink so deliciously you’ll forget your whereabouts.’
But then how do I get home? 😆
nic: cold assam laksa to be exact, and minus the fishy smell..u better get ur butt off singapore and come back here b4 chef bao left
jason: yeah high ceiling, funky neon lights and stuff, pretty impressive
vkeong: whoa exactly..how come u never approach him n say hie?
lotsofcravings: thanks..yeah as long as it tastes good..yumz
aidan: yeah pretty spacious
foodcrazee: yeap the mains are quite pricy
boo: nopzz..i tried the pandan cream thingy and also the tapioca cake
jackson: haha drop by b4 he left
kenny mah: no probz..ring me up and i’ll go n get u
hahahahhahaha I also want to try! lol!
beautiful ambience, farbulous food, attentive staffs !! RM88++ only with free flow of wine, i love it !! i will come back