‘Romantic Indulgences’ proved a success at Pullman Miri Waterfront
MIRI: ‘Romantic Indulgences’ at Pullman Miri Waterfront for Valentine’s Day on Tuesday night received overwhelming response from lovers and families.
Valentine’s Day is a day to express appreciation for loved ones.
Marketing communications manager of Pullman Miri Waterfront, Lian Pasan said it was full house at their two venues for the celebration, which was the first for the hotel following its grand opening in September 2016.
The two venues were Pullman Kitchen at its all- day- dining restaurant on the lobby floor and the Executive Lounge on the 24th floor that gives scenic views of Miri city, Miri river estuary and the South China Sea.
There were well over 100 diners at Pullman Kitchen.
“The Executive Lounge offered a 4- course romantic candlelight dinner with amazing views of the city and a spectacular sunset. Seeing that it was full house, walk-in diners had to settle for Pullman Kitchen with plenty of food to choose from,” Lian told The Borneo Post.
He said the hotel specially created the setting for a memorable experience for diners.
“On entering Pullman Kitchen, diners picked a Valentine’s gift ranging from flowers to balloons and a few other heart- shaped choices at RM5 each, and were greeted at the entrance before being ushered to their tables. They stopped at the photo-booth for a photograph to capture the memory,” he said.
The sight and aroma of the specially prepared romantic buffet dinner was enough to ignite one’s passion.
Specialities for the buffer dinner themed ‘ Romancing the Heart & Palate’ were seafood on ice featuring prawns, rock lobster, mussels, crab with a choice of salads, smoked duck with apple marmalade, smoked salmon, grilled and mixed fresh vegetables.
The bread station came with whole rye loaf, farmer loaf, multi grain sour dough loaf, French baguette, sesame roll, soft roll, hard roll, olive roll butter, canola oil, olive oil and balsamic vinegar that goes well with crab bisque soup or fish lip with crabmeat soup.
The main course offered irresistible dishes of chicken roulade-mushroom, Mediterranean seafood gratin, buttered spring vegetable, poached salmon fillet, salt and pepper calamari, lamb varuval, braised duck in dark soya five spice and noodles at the noodle station.
“There was something for everyone, not forgetting localinspired dishes of ‘ kambing kurma’, ‘ udang masak merah’, baked percik chicken and fragrant rice,” Lian said.
The carving station displayed chicken sharwarma and roast beef brisket with cajun spices, black pepper jus, horseradish, mustard, roast pumpkin and roast sweet potatoes.
There was an extensive spread at the pasta, dessert, fruit and icecream stations.
At the Executive Lounge, the setting was romantic with deliciously prepared romantic combination menu of salmontuna in sesame, hoisin and ginger marmalade, prawn, scallop- crabbeef or chicken with asparagushollandaise-shimeji- caramelised shallot jus and kurma and baked Alaskan meringue-icecreamvanilla cake.