An ideal Western din­ing ex­pe­ri­ence

The Star Malaysia - Star2 - - DINING OUT -

THANK­GIV­ING, of­ten per­ceived as part of Amer­i­can and Cana­dian cul­ture, has made its way into var­i­ous cul­tures of the world due to the na­ture of the cel­e­bra­tion — a time for to­geth­er­ness and to re­flect on one’s achieve­ments through­out the year.

For those count­ing their bless­ings, the good place to gather and cel­e­brate Thanks­giv­ing is The Ship. It is ideal for a full Western din­ing ex­pe­ri­ence that in­cludes a three- or four-course meal. For ap­pe­tis­ers, en­trees and desserts, the menu at The Ship will leave you want­ing more.

Favourite ap­pe­tis­ers at The Ship in­clude the oys­ters Rock­e­feller baked with but­ter, spinach and finely chopped chicken ba­con. Also a favourite is the lus­cious Es­car­gots Bour­guinonne, which fea­tures French snails baked in Ch­ablis gar­lic sauce.

For those who like to start with a hot soup, a va­ri­ety of in-house fresh soups are avail­able.

The favourites are rich and creamy US seafood chow­der or aro­matic French­baked onion soup made with beef stock and a lib­eral amount of sliced fresh onions to give the soup a bite and an al­most broth-like con­sis­tency.

While The Ship also serves a va­ri­ety of Western cui­sine that in­cludes poul­try and seafood, tak­ing cen­tre stage is the range of steaks.

The dif­fer­ent prime cuts of beef, rib eye, sir­loin, T-Bone and fil­let Mignon are all cooked to just the de­gree you like and served as it is or with a se­lec­tion of sauces.

For those who fancy poul­try, treat your taste buds to the de­light­ful flavours of The Ship’s clas­sic of­fer­ings, such as Chicken Mary­land, Rus­sian Chicken and Chicken au Cham­bertin.

Be­fit­ting its name­sake as a ves­sel that tra­verses the seas and oceans of the world, seafood lovers can look for­ward to a plethora of fresh sea har­vests start­ing with suc­cu­lent grilled lob­sters or lob­ster ther­mi­dor; grilled air-flown salmon steaks; siz­zling gar­lic pre­mium tiger prawns and seafood au gratin.

End that spe­cial din­ner with tempt­ing desserts such as The Ship’s sig­na­ture ice cream cakes and ice cream sun­daes. Be sure to make your fi­nale a cup of spe­cialty cof­fee sipped while you con­tinue to stay and en­joy the en­chant­ing charisma that is The Ship.

In con­junc­tion with the hol­i­day sea­son, The Ship’s tan­ta­lis­ing roast turkey is ready for book­ings through­out De­cem­ber.

Care­fully pre­pared to seal in its nat­u­ral good­ness, tra­di­tional stuff­ing and trim­mings are also added to boost its nat­u­ral flavour. Avail­able for a limited time only, the turkey is priced at RM298+ per bird.

De­spite the on­go­ing MRT con­struc­tion work tak­ing place, Fun­theque and The Ship Restau­rant in Bukit Bin­tang re­main in op­er­a­tion and con­stantly pro­vides en­ter­tain­ment and a va­ri­ety of de­lec­ta­ble re­fresh­ments to loyal cus­tomers.

For more in­for­ma­tion, call 03-2144 3605 (Jalan Bukit Bin­tang); 03-2141 8805 (Jalan Sul­tan Is­mail); (03-2698 3791 (Jalan Dang Wangi), 03-7728 8020 (Da­mansara Utama); 04-881 2142 (Jalan Batu Fer­ringhi); and 04-263 9532 (Sri Ba­hari Road, Pe­nang).

For those in search of a good place to gather this hol­i­day sea­son, The Ship is a per­fect choice.

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