For a very big appetite, a buffet not to be missed

Variety's the Spice of life

By Bridget Di Certo   |   Monday, 27 January 2014

The Park Royal's newly renovated and reopened Spice Brasserie is aiming high with its buffet dinner, and judging by the packed restaurant on a Tuesday night, they are succeeding.

Buffet staff at Spice Brasserie. Photo: Boothee

The buffet dinner is offered every night, with a rotating schedule of theme nights including seafood, roasts and Indian food. We visited on the night featuring Myanmar cuisine.

At US$38 for dinner, including a glass of wine, beer or soft drink, the buffet offers an upscale destination that's perfect for out-of-town visitors wanting to experience Myanmar cuisine – without the gallon of MSG or oil common to the cooking techniques of streetside vendors.

The modern layout of the restaurant comprises group and private tables. The buffet itself is an elaborate assembly of three islands boasting salads, dessert and hot foods, a dim sum cart, a la carte sushi and sashimi and a BBQ and wok-fry station.

The Myanmar cuisine on offer when we visited included an extensive selection of ethnic salads and national staples such as tomato and peanut, pennywort and eggplant salad. An array of South Indian and Myanmar curries and a DIY soup station also featured in the buffet, which was coordinated by internationally trained chefs, both local and foreigner.

Most of the meat and some of the produce is sourced internationally, with fresh deliveries of seafood made daily. The quality of the imported meat and seafood at the BBQ and wok-fry station is a draw card for carnivores. Juicy lamb, succulent squid and tender steak are among the smorgasbord of fresh protein diners can select for BBQ by the chefs.

The Italian chardonnay and montepulciano house wines are soft, non-offensive choices that pair well with most of the buffet dishes.

Sweet-tooths may be a little disappointed with the dessert bar, which offered mainly local Indian-origin desserts. But a fantastic macaroon selection and an expansive cheese board help make up for this. "Foodies" will appreciate the variety of desserts and the menu planner's courage to move away from the standard chocolate cake and ice-cream.

http://www.information.myanmaronlinecentre.com/for-a-very-big-appetite-a-buffet-not-to-be-missed/