(File pix) Lexis Hibiscus director of culinary, Chef Ryan Poon said there will be more than 50 dishes offered at the hotel’s Roselle Coffee House to mark the year-end festivities. Pix by Adzlan Sidek

PORT DICKSON: The year is coming to an end, and the final festivity of the month is just around the corner.

Come December 23, the country’s iconic beachfront resort Lexis Hibiscus will showcase another round of delicious spread of local and international cuisines for hotel guests and patrons to indulge in.

The festive buffet delights run for three nights at its Roselle Coffee House, from 7pm to 10.30pm.

Director of culinary, Chef Ryan Poon, who had recently returned from his stint at The Ritz-Carlton in Hong Kong, said there will be more than 50 dishes to cater to everyone’s appetite.

Notwithstanding the lavish spread, Poon emphasized that Christmas, to him, has always been about serving the traditional Western dishes.

“Am sticking to the classic and old-school servings, and not going to play up to modern Christmas or fusion dishes,” he said at a press preview recently.

“Noteworthy new highlights introduced this year will be Roasted Whole Turkey and Whole Lamb, Pan-Fried Duck with Foie Gras, Chinese Fold-Over Mantou and Dessert Tower.”

Poon shared that foie gras is a must for Christmas season, especially in France.

“But instead of the customary goose liver, our foie gras will be made from fattened livers of duck, and it will be served with brioche, apple chutney coupled with pomegranate and apple sauces.”

Meanwhile, he said, the roasted whole turkey stuffing will see combination of traditional flavors like fresh basil, sage, thyme, cinnamon and hazelnuts.

“It will be brained with Mirepoix, composed of diced onion, carrots, celery and leek, served with mouth-watering sauces like giblet and cranberry.”

Christmas revelers at Lexis Hibiscus will also get to savour dishes under counters themed Composed Christmas Salad, Seafood on Ice, Cold Cuts, Cheese Platter, Soup and Al-Fresco BBQ Pit, to name a few.

For merrymakers with a local palate, the restaurant will also serve local delights like Chicken and Beef Satay, Seafood Fried Rice with Sambal Belacan, Sabah Giant Garoupa, Beef Palembang, Portuguese Devil Chicken Curry and Sikh Kebab, to name a few.

Head to the dessert counter, Poon said there will be a delectable Dessert Tower, consisting of Croquembrouche – a French dessert comprising choux pastry balls piled into a cone and bound with threads of caramel, strawberries and macaroons.

“The usual cookies in a jar, such Christmas candy canes and M&Ms, are also lined up.

Additional sweet endings to the buffet include gingerbread crème brulee, English truffle, Mont Blanc tart and the traditional fruit cake.”

Lexis Hibiscus Port Dickson is a Guinness World Record holder of a resort with the most swimming pools and over-water villas.

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