BY CK Lam
Eastin Hotel Penang is starting off the New Year with its first monthly buffet. The buffet called Aussie Tucker at the Swez Brasserie incorporates a variety of classic and modern dishes spiced up with new flavours.
There is a mix of appetisers featuring uluru calamari salad, chiko rolls and Aussie oyster soup. The uluru calamari salad consists of calamari tossed with orange and walnut dressing, fish caviar, chillies and olives.
Tags: Appetisers, Aussie Oyster Soup, Aussie Swiss Chicken, Aussie Tucker, Chicken Meat, Chiko Rolls, Chocolate Icing, Ck Lam, Eastin Hotel, EASTIN HOTEL PENANG, Ebiko, Ebiko Caviar, Egg Whites, Fish Fillet, Fish Skin, Ginger Sauce, Hi Tea, Hotel Penang, Lamington, Macadamia Crusted Fish Fillet, Macadamia Nuts, Monk Fish, Monk Fish Caviar, New Straits Times (Life & Times), Onion Monaquesques, Onion Sauce, Oyster Soup, Pavlova, Savory Dish, Sponge Cake, Sweet Sauce, Swez Brasserie, Swiss Chicken, Tomato Paste, Uluru Calamari Salad