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Buffet Lunch Menu

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Buffet Lunch Menu INTERNATIONAL BUFFET LUNCH DAY 1 – Tuesday, 11 February 2020 APPETIZER Honey Glazed Smoked Duck Breast with Fig Chutney Gravlax Salmon with Mustard Grains Dressing Beef Salami with Cornichons SALAD Gado Gado with Peanut Sauce Red Bliss Potato Salad with Mustard Aioli & Scallion Sweet Corn Salad with Capsicum Mixed Green Salad with Selection of Dressing SOUP Cream of Cauliflower with Almond Flakes Selection of Bread Rolls MAIN COURSE Baked Moroccan Spiced Snapper with Cherry Tomato Ragout Wok fried Chicken with Celery & Cashew Nut Sauteed Broccoli with Black Fungus & Lily Bulb Veal Bourguignon with Swiss Brown Mushroom Steamed Jasmine Rice with Fried Shallot Fried Hong Kong Noodles with Seafood DESSERT Apricot Pistachio Nut Tart Chocolate Hazelnut Crunchy Cake Creamy Mango and Pomelo with Sago Vanilla Orange Panna Cotta Fresh Tropical Fruits INTERNATIONAL BUFFET LUNCH DAY 2 – Wednesday, 12 February 2020 APPETIZER Prawn Cocktail with Marie Rose Sauce Chilled Angel Hair Pasta with Shredded Smoked Duck & Seaweed Chicken Salad with Edamame Beans & Goma Dressing SALAD Fruit Rojak Grilled Zucchini with Roasted Artichoke & Garlic Sweet Cucumber Salad with Fresh Dill Mixed Green Salad with Selection of Dressings SOUP Clear Winter Melon Soup with Mushroom & Wolfberries Selection of Bread Rolls MAIN COURSE Roasted Chicken with Salt & Pepper Steamed Barramundi Fillet with Ginger Soya Emulsion Seasonal Market Vegetables with Oyster Sauce Braised Beef in Sweet Soy Sauce (Daging Masak Kicap Manis) Vegetable Lasagna with Parmesan Crumble Fried Rice with Mushroom & Mock Ham DESSERT Cherry Clafoutis Tart Chocolate Hazelnut Fudge Cake Almond Beancurd with Longan in Shooter Sago Gula Melaka Fresh Tropical Fruits INTERNATIONAL BUFFET LUNCH DAY 3 – Thursday, 13 February 2020 APPETIZER Chilean Smoked Salmon with Condiments Thai Prawn Salad with Glass Noodle & Spicy Lime Dressing Hainanese Chicken Salad with Black Sesame Oil SALAD Tahu Goreng Fusilli Pasta Salad with Chicken & Green Pea Wild Forest Mushroom Salad with Lemon & Thyme Mixed Green Salad with Selection of Dressing SOUP Veloute of Butternut Squash with Cinnamon Crouton Selection of Bread Rolls MAIN COURSE Wok fried Chicken with Dried Red Chilies Steamed Sea Bass Fillet with Garlic Sauce Sauteed String Bean with Minced Szechuan Bean Braised Veal with Brown Mushroom & Double Cream Dauphinoise Potato with Gruyere Cheese Kampong Fried Rice with Ikan Bilis DESSERT Mango Cheese cake Almond Pear Tart Chilled Lemongrass Jelly with Lychee and ‘Chin Chow’ Chilled Hawthorn with Aloe Vera, Ume Plum and Red Dates Juice Fresh Tropical Fruits INTERNATIONAL BUFFET LUNCH DAY 4 – Friday, 14 February 2020 APPETIZER Duck Rillette with Cranberry Compote Poached Prawn with Wakame Salad Glass Noodle Salad with Enoki Mushroom, Cucumber & Spicy Garlic Vinaigrette SALAD Rojak Bandung Roasted Capsicum with Balsamic, Feta Cheese & Olives White Bean Salad with Tomatoes & Tarragon Vinaigrette Mixed Green Salad with Selection of Dressing SOUP Sweet Corn Soup with Chicken Selection of Bread Rolls MAIN COURSE Fried Udon Noodles with Seafood GWP Fish Curry with Okra & Brinjal Crispy Chicken with Sweet & Spicy Dip Wok Fried Beef with Ginger & Spring Onion Sauteed Fine Green Bean with Garlic Confit Steamed Basmati Rice with Vegetables & Spices (Sayur Nasi Briyani) DESSERT Fresh Strawberry Tart Chocolate Orange Cheese Cake Banana Crumble with Vanilla Sauce Mango Lychee Cremeux in Shooter Tropical Fresh Fruits INTERNATIONAL BUFFET LUNCH DAY 5 – Saturday, 15 February 2020 APPETIZER Mustard Lax Salmon with Condiments Atlantic Shrimp Salad with Sour Cream & Dill Chilled Capellini with King Oyster Mushroom & White Truffle Oil SALAD Coleslaw with Pineapple & Raisin Quinoa Salad with Roasted Zucchini & Red Capsicum Heirloom Tomato Salad with Cherry Mozzarella & Marinated Olives Mixed Green Salad with Selection of Dressing SOUP Cream of Wild Forest Mushroom Selection of Bread Rolls MAIN COURSE Pan Seared Sea Perch Fillet with Orange Reduction Braised chicken with Chestnut & Mushroom Mutton Rendang with Kaffir Lime Leaf Braised Eggplant & Japanese Bean Curd in Brown Sauce Singapore Fried Bee Hoon Baked Beef Lasagna DESSERT Tiramisu Cake Raspberry Earl Grey Cake Traditional Kueh Lapis Bread & Butter Pudding with Vanilla Sauce Tropical Fresh Fruits INTERNATIONAL BUFFET LUNCH DAY 6 – Sunday, 16 February 2020 APPETIZER Thai Beef Salad with Green Mango & Toasted Peanut Smoked Snowfish with Honey Lemon Dressing Vietnamese Seafood Salad with Pomelo & Mint SALAD Nicoise Salad with Tuna & Quail Egg Greek Salad with Feta & Semi Dried Tomato Confit Celeriac Salad with Apple Remoulade Mixed Green Salad with Selection of Dressing SOUP Soto Ayam with Condiments Selection of Bread Rolls MAIN COURSE Chinese Roast Duck with Plum Sauce Steamed Sea Bass Fillet in “Teochew” Style Pandan Chicken Stir-Fried Seasonal Vegetable with Roasted Garlic Seafood Mee Goreng Vegetable Fried Rice DESSERT Mixed Berries Crumble Tart Chocolate Walnut Brownies Lemon Meringue Tart Chilled White Fungus with Papaya, Barley, Red Dates, Dried Longan and Almond Fresh Tropical Fruits .
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