Pyramid Tower Hotel’s Atrium Café presents a perennial favourite in Chinese cuisine. “Quintessentially Cantonese” takes the spotlight within its daily buffet dinner from 2 to 16 March 2009.
Deriving their cue from the Canton region, Atrium Café’s chefs draw upon a diversity of ingredients which are incorporated into cooking styles that preserve the freshness and natural flavour of the food. Begin the palatable feast with steaming bowls of time-honoured “Old Fire-Cooked Soups” as it is known in Cantonese. The soup owes its name to its cooking style which entails slow-cooking over mild fire for several hours until a deliciously tempting aroma is yielded. A common Cantonese practice to consume soup before a meal, relish four piping hot choices; Double-Boiled “Kok Choi” and Goby Fish Soup with Honey Dates, Double-Boiled Pumpkin Chicken Soup with Dried Oyster and White Fungus, Double-Boiled Winter Melon Chicken Broth with Dried Scallop and Mushroom and Double-Boiled Water Crest Soup with Two Types of Almonds.
One of the primary Cantonese cooking techniques is stir-frying, with the result exuding a taste and aroma that comes from having “wok hay” or “wok breath”. Take in the rich aromatic wafts of Stir-Fried Beef Tenderloin and Green Pepper with Black Bean Sauce. Or enjoy the lightness of Chinese kale in Stir-Fried Hong Kong Kale with Minced Ginger and Seafood Sauce. Seafood takes centre stage in Stir-Fried Fresh Water Prawn with Scallion and Ginger. Oceanic freshness of honey-marinated eel is accentuated by aromatic Chinese celery in Stir-Fried Crispy Honey Eel with Chinese Celery.
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Taking a place amongst the scrumptious buffet spread are Cantonese stewed dishes. The stewing method allows the natural flavours of food to permeate the liquid that is simmered together to produce a fragrant and highly flavoursome sauce. Juicy and tender duck meat takes the highlight in Traditional Style Stewed Duck Leg with Dried Squid, Shallot and Roasted Garlic and Button Mushroom.
Tantalise your taste buds with Stewed Oxtail in Claypot with Chinese Herbs, unveiling a perfect harmony of flavours. Savour the natural sweetness of garoupa in Stewed Garoupa Fillet with Bitter Gourd in Brown Bean Sauce. The Stewed Lamb Shoulder with Preserved Beancurd, Dried Chilli and Lime Leaf leaves the palate tingling for more with its tinge of spiciness.
Another popular cooking technique with the Cantonese is braising, where cooking methods are combined to create distinctive dishes. Main ingredients are seared before being simmered in liquid on low heat to produce a flavourful and tender outcome. Tuck into mouth-watering servings of Braised Top Shell with Mushroom and Roasted Garlic. Further satisfy your seafood cravings with Braised Fish Maw and Pacific Clam in Seafood Sauce. The health conscious can delight in Braised Beancurd with Fish Paste and Eggplant in Spicy “Tau Pan” Sauce while Braised Assorted Vegetable with Egg and Glass Noodle fills your daily dose of greens.
“Quintessentially Cantonese” takes dominance at Atrium Café’s daily buffet dinner between 2 to 16 March 2009 from 6.00pm to 10.00pm daily, and is priced at RM65.00++ per adult and RM32.50++ per child. Advanced reservations are encouraged. Please call Atrium Café at +60 3 7492 8000 Extn. 6305.
