2-in-1 Buffet @ Benkay Japanese Restaurant, Hotel Nikko KL
2-in-1 Buffet @ Benkay Japanese Restaurant, Hotel Nikko KL
Hotel Nikko KL has the answer to all your cravings. Recently launched, the unique 2-in-1 Japanese/Chinese Buffet at Hotel Nikko Kuala Lumpur offers a feast of both cuisines in both restaurants. When you get to the top of the stairs, you’ll be greeted by buffet islands with cold appetizers and a couple of live action stations, teasing you to choose between sitting in Benkay Japanese Restaurant on the left, or Toh Lee Chinese Restaurant on the right.
JD (Red Breakfast),Terry (Red FM Drive), Nisha (Red FM’s Late Night Love Songs), Hazim (Red Weekends), Donovan Chin (Photographer) and I sat down by the window in the bright and cozy Benkay Japanese Restaurant.
The deco is a combination of traditional Japanese custom and contemporary style.
Settling down with Kattie Hoo (Director of Communications) and her assistant Rhianna Liew. Kattie explained to us how the 2-in-1 buffet worked. “Basically, you can help yourself to any of the buffet items. Sushi, sashimi, teppanyaki… it’s all there for you,” she explained. Terry’s eyes lit up, as did Hazim’s. “Then,” she continued, “you can choose Chinese and Japanese dishes from our mini a la carte menu.”
Terry and Hazim’s eyes nearly popped out of their sockets, and Terry exclaimed, “That’s like a 3-in-1 buffet! When can we start?” First things first, we had a glance through the mini-a la carte menu and ordered some dishes that would be cooked a la minute.
Once that was taken care off, it was off to the area outside, for some Seafood on Ice -Poached tiger prawn, mussels, chucked oyster, half shell scallop.
JD bumped into an old acquaintance, who just happened to be Executive Japanese Chef.
Chef Tetsuya Yanagida recently launched a new a la carte menu, which showcase his special skills of blending Western & Asian ingredients while using traditional Japanese methods.
A perfect example of that is the house specialty Foie Gras Chawan Mushi, a rich and smooth twist on the classic chawan mushi.
I asked Chef Tetsuya what he recommended we try from the mini a la carte menu, and he suggested the rich, fatty Grilled Eel with Kabayaki Sauce.
We spied some noodles, and ordered from the live cooking station of ‘La Mein’, served with six different varieties of sauce.
Of course, we couldn’t resist the Roasted Duck Hong Kong Style, freshly prepared on a thin egg pancake with a delicious plum sauce concoction.
A favourite for the evening.
Terry ordered seconds, and even went back for a third helping. Then he tried to steal my plate!
Back in the restaurant, I strolled around and stopped at the Sushi Bar.
Try the Assorted Sashimi -Yellowtail, Salmon, Butter Fish, Tuna. Really fresh, tasty slices of raw fish, superb when eaten with soya sauce and grated wasabi. We also indulged in some Assorted Sushi – Tuna, Salmon, Yellowtail, Surf Clam, Squid, Scallop, Butter Fish, Eel.
For a more robust starter, try the Sushi Roll – Jumbo Roll, Prawn Tempura, Tuna Mayonnaise, Soft Shell Crab, California Roll.
Get the Chef to prepare you a Sushi Hand Roll, and choose from California Hand roll, Soft Shell Crab, Eel and Cucumber.
If you’re in the mood for hot dishes, I recommend you go for something from the Teppanyaki section. Teppanyaki Beef, Prawn, Chicken, or Mixed Vegetables.
A must have are Benkay’s Grill dishes – Grilled Mackerel with Salt or Teriyaki Sauce, Grilled Salmon with Salt or Teriyaki Sauce, Salmon Fried with Bread Crumbs, Deep Fried Conger Eel, Grilled Pacific Saury with Salt and more. We tried the familiar favourite Japanese Grilled Chicken with Teriyaki Sauce, and the Grilled Salmon with Teriyaki Sauce.
From the Tempura section, we ordered the light and crispy Tempura Prawn.
Our dishes from the mini a la carte menu started to arrive. The Sauteed Prawns with Belacan was was wonderful, fragrant, spicy dish.
If you’re feeling adventurous, go for the crispy Deep Fried Baby Prawns, a delicacy that will have you popping one after another in your mouth.
The Steamed Squid with Garlic Sauce was light, and very tasty.
Of course we couldn’t resist ordering some scallops, and chose the Sauteed Scallop with Black Pepper & Onion.
Yes, you guessed it, I had to fight Terry for them! As I did fight him for another version of scallops, the Deep Fried Scallops with Mayonnaise. To say they’re mildly addictive is an understatement.
Make sure you try the hearty portion of Stewed Oxtail with Button Mushrooms and red Wine, from the Hot Pot and Clay Pot Section.
Tuck into the Chef’s special Oyster Omellette.
And for a healthy, crunchy selection of green’s, chomp on the Assorted Simmered Vegetables.
The thing to remember about the 2-in-1 Buffet is that you get quality, and you get an enormous amount of variety.
Happy tummies equals happy people!
Wash it all down with a tall cool glass of freshly squeezed orange juice.
Or do it the Japanese way and enjoy a refreshing glass of cool sake, or a warming cup of hot sake.
Dessert is a must, but I warn you after all that food, it will be hard for you to fit in more than a few bites of the delicious homemade Vanilla, Black Sesame and Green Tea Ice Cream, served with red bean.
The best of Japanese and Chinese Cuisine, all under one roof.
A dining experience that is totally unique. Totally satisfying. Totally value-for-money!
Price: RM 118.00++ per person on Saturdays (dinner)
Special thanks to Katie Hoo, Chef Tetsuya and the team at Benkay for a truly memorable (and filling!) meal.
Special thanks to Donovan Chin (www.donavonchin.com) for the beautiful photos.
All this week, tune in From Eleven2Three and WIN RM 150 vouchers for the 2-in-1 Buffet at BENKAY JAPANESE RESTAURANT, HOTEL NIKKO KL! It’s The Big Red Food Review with me Aly. Only on Red FM, Today’s Best Music!
HOTEL NIKKO KL
165 Jalan Ampang, 50450 KL, Malaysia
T: +6 03 2161 1111