Wednesday, May 09, 2007

Boulevard's Wild Rice Restaurant Buffet Line

EVERY time a new dish is created at the Wild Rice Restaurant, the chefs ensure it first makes its appearance in the buffet line.

“Placing a new dish on the buffet table is the best way to find out if patrons like it,” said executive sous chef James Koh, who would also make his rounds asking patrons for feedback as well as suggestions on making the new dish a regular offering in the restaurant.

Salad offering: Caesar Salad with Grilled Chicken Pesto.
Currently, Koh, who had offered his specially prepared Prawn Mee in the buffet spread, is happy with the response from diners who not only gave him tips and feedback but also requested that it be available outside buffet hours.

Koh, who had previously worked in Australia, recently introduced the new and popular line-up in the main menu.

“One of our signature dishes here has got to be the B Burger,” said Koh, who had initially created the burger with a beef patty coupled with double cheese, egg, tomato, lettuce, cucumber and gherkin, all tucked neatly into a fresh sesame bun and served with French fries. Now in the new menu, the burger comes with a choice of either a chicken patty or the original beef patty.

Pasta passion: Chili Tuna Fettuccine.
The restaurant is open 24 hours a day and is a mere stone’s throw from the hotel’s swimming pool.

On weekends, according to Koh, dishes like Chicken Lor Bak and Whole Crispy Spring Chicken served in a basket with French Fries and Prawn Crackers are a big hit with families who dine by the poolside.

“These are things that every one in the family can share and have fun eating while taking a break from the pool,” Koh explained.

Vegetarian dishes such as Spaghetti Ala Napolitana, Deep Fried Popiah Rolls, Indian Vegetarian Set and Avocado Fruit Burger with French Fries are also on the menu.

Popular with patrons: Koh with (from left) Chicken Lor Bak, Seafood Curry Mee and Penang Prawn Mee.
For dessert, Koh said nothing could beat fruit dipped in chocolate sauce and topped with cream.

”When we had our chocolate fountain during the buffet sessions, it was such a big hit among patrons that we decided to put it in our a la carte menu so that our patrons can have it at all times,” said Koh.

Other favourites at the restaurant include the Mini Crispy Yam Ring filled with sautéed Mixed Vegetables, Diced Chicken and Cashew Nuts, Creamy Smoked Seafood Pie and Chilli Tuna Fettuccine.

  • WILD RICE RESTAURANT, Level 9, Boulevard Hotel Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur (Tel: 03-2295 8000). Business Hours: Opens 24 Hours.

  • Source : STAR
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