Terrazas Reserva Malbec 2003 Chef Special Agemaki (Deep Fried Soft Shell Crab, Salmon & Avocado Roll with home-made peanut sauce)
Terrazas Reserva Cabernet Sauvignon 2002 Beef Tenderloin Teriyaki with Potato Salad Or Amberjack Teriyaki with Yasai Itame Cheese Platter
Finale Bossa Nova & Latin Rhythms with Jazz Singer Extraordinaire Irene Soliano Accompanied by Isabella Pek on piano, Pablo Martinez on saxophone, Valentino Soliano on bass and Rizal Soliano on drums.
rm220nett *Terrazas wines available at special prices during finale* For reservation please call 21423737 or email us at noblacktie@gmail.com
Calling all Indo-Nyonya connoisseurs! Head down to Terazza Brasserie, Sheraton Subang Hotel & Towers this April as Chef Anis and team will be cooking up a storm of Indo-Nyonya cuisine buffet dinner for all to savour.
Start off the gastronomy journey with some appetizers. Diners can look forward to Kerabu Pucuk Paku, Otak-otak, Sambal Goreng Tempe, Serunding Daging and many more. Accompanying these appetizers are nyonya sauces such as Sambal Belacan, Sambal Mangga, Sambal Limau Kasturi, Sambal Tempoyak and Cencaluk.
Moving on to savour some hot piping soup, check out highly recommended selections like Soto Ayam Melaka, Sup Ekor Purba or Sup Tulang Rawan.
For main course, check out the selections such as Nasi Beriyani Kekuning Telor, Daging Rendang Dinding, Chicken Nyonya Tempra, Nasi Putih Malinja, Stir-fried Nyonya Chili Crab, Ikan Bakar dengan Air Asam, Sotong Sumbat Kunyit, Ayam Masak Lemak Nangka, Ikan Goreng Nyonya Berlada and lots more.
For some action, be at the action counter as our culinary team prepares your order with their swift showmanship. Foodies can opt for Rojak Nyonya Campur; a mixture of prawn crackers, flower crab, fish ball, Sotong ball, eggs and cucumber or Nyonya Popiah with Nyonya Chili & Black Sauce.
There are also a carving and noodle counter that serves the usual items. At the carving counter, take up Daging Panggang with Spicy Sauce, Roaster Lamb Leg with Mint & Thyme gravy or Baked Fish with Tamarind Chili Paste sauce. As for the noodle lovers, sample some Mee Bandung, Bee Hoon Soup or Prawn Mee.
Ending your meal on a sweet note, dessert fans should indulge in Kolak Gandum, Kolak Pulut Itam, Cream Caramel, Bread Pudding with Vanilla sauce, Pistachio Nut Slice, Classic Opera slice and Mini Crème Brulee. On the line up, also delight in Malay Kuih, assorted French pastries and seasonal mixed fruits.
Priced at RM70++ per person, the above promotion is available daily from 6.30pm to 10.30pm.
Meanwhile, Terazza Brasserie offers a wide range of buffet spread such as listed below:-• International Buffet Lunch Available on Mondays to Fridays from 12.00noon to 2.30pm RM58++ per person
• Terazza’s Buffet High Tea Available on Saturdays, Sundays and Public Holidays from 12.00noon to 4.00pm RM41++ per person
• Available in April only:- 1. Special Public Holiday Buffet High Tea Available on 11th April 2006 from 12.00noon to 4.00pm RM41++ per person
2. Traditional Easter Sunday Brunch Available on 16th April 2006 from 12.00noon to 4.00pm RM58++ per person
Sheraton Subang Hotel & Towers For reservations, please call (03) 5031 6060 extn 1912.
Highlighting the best of prawns this April, Chef Louie Hoi and team is all set to whet your appetite with five prawn preparation styles at The Emperor, Sheraton Subang Hotel & Towers.
“These five preparation styles compliments very well on either water prawns or tiger prawns,” says Chef Louie after rounds of experimenting with various ingredients and methods.
Upon Chef’s recommendation, excite your tastebuds with a soup dish; Spicy Thai sauce in Coconut soup. “This is a one of its kind dish as the soup base is made up of young coconut water”, says Chef Louie. “The Thai sauce recipe has added spices, lemon grass, shallots and onions. This is something like Tom Yam Koong but yet distinctive in taste. Foodies will enjoy this as the prawn meat is succulent in texture”, he added.
Here is another item for adventurous diners to savour on; Deep Fried Crispy Apple with Special Thousand Island sauce. As inimitable as the name should sound, the recipe uses apple as one of its ingredient. “The apple and prawn is deep-fried to perfection and served with the sauce”, informed Chef Louie. “The sauce is my creation as the thousand island sauce has added ingredients such as tom yam paste”, he shared his secret recipes.
To add a hint of cheesy taste to your meal, check out Baked with Fresh Garlic and Cheese. “The cheese (parmesan) is firstly stir-fried with garlic and butter. It is then baked to perfection along with the prawns”, explains Chef Louie.
Diners may also look out for Baked with Coconut and Spicy Chili sauce and Fried & Baked with Tamarind sauce.
Available during lunch and dinner, Festival of Prawns is priced at RM28++ onwards per dish. Calling all Dim Sum Connoisseurs! The Emperor is offering “All-You-Can-Eat” Dim Sum with more than 25 varieties. Be sure not to miss items like Steamed Scallop Dumpling, Deep-fried Cheese Roll with Seafood, Steamed Seaweed Roll with Century Egg, Steamed Fish Fillet with Specialty sauce and Crab Ball with Cuttle Fish paste.
Available at RM48++ per person.
Sheraton Subang Hotel & Towers For reservations, please call (03) 5031 6060 extn 1954.
Enter the second quarter of year 2006 with Chef Dino P’ng’s 6-course Ume Set Dinner creations.
Serving as the first dish, let Chef Dino tempt you with his Ebi Harumaki No Mango Salsa. As clear as the name should sound, it is a fusion of Japanese and Spanish cuisine. “This is more known as Prawn Spring Roll served with Mango Salsa”, explained Chef Dino.
Next up is the Noppei Jiru or Assorted Vegetables and Fried Beancurd. “Jiru” means soup in Japanese. This soup dish has assorted vegetables like shitake, enoki, carrot and raddish making it sweet in taste and great in appearance”, informed Chef Dino.
Moving on is the famous Sashimi that meant assortment of raw fish. “As usual, we will be serving salmon, tuna and prawn”, he added.
Coming to the fourth course is the Yaki Aji Hiraki also known as Barbecued Horse Mackerel Fish. Kaki No Koganeyaki, at the fifth course, meant deep-fried oyster with egg.
As for the last course, excite your palate with Hotate No Karashi Moro-Misu. “The scallop is pan-fried and served with a special sauce called spicy malted soya bean. The sauce is made up of red chilies, miso paste as well as soya bean paste”, advised Chef DinoFor diners who want to end their meal on a sweet note, do check out on the restaurant’s variety desserts to choose from.
Of special highlights, try out the Kohitsu (Lamb Chop) Specialty or Lamb Chop with Garlic Butter Soya Sauce.
Available this whole month of April, the above promotions are attractively priced at RM88++ and RM39++ respectively.
Sheraton Subang Hotel & Towers For reservations, please call (03) 5031 6060 extn 1973.
‘Crust’ and ‘Cream’; the feature for the month of April at Piano Lounge, Sheraton Subang Hotel & Towers. Check out Macadamia Crusted Prawn and Cream De Fantasy.
Discover the unique combination of macadamia nuts and tiger prawns with Lemon Tartar sauce enhancing the flavour. A unique creation of Chef Azmeer, the dish is deep-fried to perfection before serving.
This “crusty” evening snack is priced at RM15++ per serving and available on Mondays to Fridays during Happy Hours, except Public Holidays from 4.00pm to 8.00pm.
Get “creamy” this April with the unique concoction of Cream De Fantasy. A special blend of Vodka, Malibu, Mango Juice and Fresh Orange Juice. Generously topped with whipped cream and Grenadine syrup, this is a must-have drink of the month!
Available daily, get this refreshing drink from 4.00pm to 11.00pm at RM29++ per glass.
Sheraton Subang Hotel & Towers For reservations, please call (03) 5031 6060 extn 1918
Get the peranakan taste this April with our Baba Nyonya Special Buffet at Café Aroma, Sheraton Subang Hotel & Towers.
Check out the selections of Nyonya popiah with Beef, Seafood, Eggs, Vegetables fillings.
According to Chef Tarmizi Yusop; Garde Manger Chef, the popiah skin is made out of eggs, flour and water. “Each type of popiah has ingredients like cabbage, carrot, eggs and turnip”, says Chef Tarmizi.
Accompanying these popiahs are a palatable range of appetizers and desserts. With three menus on rotational basis, diners can look out for Serunding Daging, Seafood Minang, Kerabu Ayam, Kerabu Nangka and many more.
The above promotion is available on Mondays to Fridays except Public Holidays from 12.00noon to 3.00pm and attractively priced at RM35++ per person.
Meanwhile, check out the cake-of-the-month; Lemon Strawberry Coconut Torte. Pamper yourself with strawberry jelly on a bed of coconut sponge topped with lemon mousse. Baked to perfection; Chef Norhayati Ahmad; Executive Pastry Chef has garnished it with slices of candied lemon with chocolate ornaments.
Available daily, this indulgence is priced at RM65++ per kg.
A ‘Peranakan’ month at Café Aroma Sheraton Subang Hotel & Towers For reservations, please call (03) 5031 6060 extn 1919.
