Le Grandeur's Saturday Sino-Jap Buffet

When I saw the poster for the Sino-Japanese Saturday Buffet at Le Grandeur Palm Resort that featured the culinary delights by Chef Ravi and his team of chefs, I was intrigued at what they have in store for diners.
        
Chef Ravi [3rd from Left] and his team of chefs at
Le Grandeur Palm Resort Johor, presents an
exciting Sino-Japanese Buffet on Saturdays
So last Saturday, I was at Le Grandeur Palm Resort again to join the guests invited for a preview of this exciting spread of Chinese-Japanese specialties.

For a start, I know that the familiar taste of Japanese teppanyaki by Chef Nizam as well as tempura, ramen, sushi and sashimi from the popular Sobasei Japanese Restaurant and delightful Hong Kong dim sum handmade by Chef Cheng Wah Cheong at Xin Shan Long Restaurant, are some of the highlights to expect from this spread.

Just as I imagined, Chef Ravi was there, giving last minute instructions to his team who was busy setting up the buffet.

He told me that the chefs at the various resort restaurants had put their heads together and come up with over 100 items in interesting weekly menus, made up mainly of Chinese and Japanese dishes, along with a range of popular appetizers and desserts.

A range of appetizers in the buffet
Eager to explore, I spied the wide range of appetizers and desserts which looked both colourful and appetizing and I reminded myself to save some space for the sweet ending.

In the soup section, there was Japanese Miso Soup as well as Chinese Double-boiled Seafood Soup, chockful of ingredients like fish maw and dried seafood.

Another comfort food in the spread (which I saw many diners helping themselves to, repeatedly!) was the smooth Shredded Chicken Porridge, prepared in typically Cantonese tradition – in a congee.

I liked how they have live cooking stations in the Japanese section, where chefs serve freshly-made items like tempura, ramen, sushi, sashimi and teppan items like beef and chicken, upon receiving your orders.

At the Chinese section, a chef was on hand to chop roasted chicken or roasted duck from whole birds and let you pick your choice of condiments and sauces to savour your favourite parts of the poultry.

A selection of freshly-made dim sum
Fans of Hong Kong dim sum by Chef Cheong will be pleased that the buffet includes a menu of dim sum which are freshly made and served upon receiving the orders.

I spotted a small square clipboard on the table with a dim sum order form and pencil to indicate/place an order of dim sum listed there.

After a quick consultation with the others at our table, we decided on one order each to share of Steamed Crystal Prawn Dumpling, Steamed Chicken and Prawn siu-mai, Steamed Bao stuffed with barbecued chicken, Dumplings in Spicy Red Oil and Dumplings topped with Ginger, Spring Onion and Oyster Sauce.

The waiter collected the order form and in a few minutes, item by item was served at our table – steaming hot!

The Bao dumplings are what I call, ‘smiling bao’ because the soft pastry simply splits into a smile… and when chewing the pastry, it does not stick to the ceiling of my mouth.

Teppanyaki Chef Nizam in his element!
I particularly liked the Dumplings in Spicy Red Oil – an interesting and tasty, chilli oil sauce made with ground chilli powder, sesame oil, vinegar, garlic and soy sauce.

Speaking of what I liked from the buffet, I also found the Japanese Garlic Rice both fragrant and delicious but I refrained from taking a second helping because there was so much more to taste and enjoy from the buffet that I had to save my precious space…

Besides the platter of fresh fruits at the dessert section, I also discovered local kueh like serimuka and kueh kosui among the selection of cakes, tarts and puddings, and even an apple pie cut into wedges.

Beverages like a choice of Chinese tea and Green tea, chilled juices, beer and sake can be ordered from a separate menu (and is chargeable!) while the meal comes with free flow of plain water.

A section of the dessert buffet
This fusion lunch buffet, in an exciting menu which changes weekly, is served from 11.30am to 3pm every Saturday, except on Public Holidays.

Priced at only RM88 nett per adult and RM60 nett per child aged four to 12.

The Sino-Japanese buffet lunch is served at the Chinese-Japanese restaurant located at the lobby level of Le Grandeur Palm Resort Senai, Jalan Persiaran Golf, off Jalan Jumbo, 81250 Senai, Johor. No pork products are used.

For reservations, Tel: +607 – 599 6000 Ext: 8607 or email: fnbsec@palmresort.com

The resort is an integrated golf, leisure and business destination comprising Palm Resort Golf & Country Club and Le Grandeur Palm Resort Johor.

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