Hi you all. I’m
believed all of you have the experience attending the buffet. Talk about buffet, I have the experience attending the buffet
late last month. For your information, I have attending the buffet at Holiday
Inn Resort. The Holiday Inn Resort is situated on the
charming island of Penang, which is rich with cultural heritage and offers the
perfect place for a well-deserved holiday. It is in a great location in Batu
Ferringhi, with the night market, restaurants, massages, minimarts, and it just
a quick from the hotel.
In the buffet, I was attracted with the main
course dish. It is because it has sour mango in its sauce. The name of dish is
crispy chicken with mango kerabu on top. It is which one of the main course at the
buffet. It looks very delicious. The cooker or chef just used chicken breast
for this appetizer. I’m believe, some of you have ask me why they just use the
chicken breast. It will be easy to customer to eat. It is because there are
boneless. The crispy chicken also is the simple appetizer. The key to this dish
is the mango salad. The fried chicken is crispy but it also tastes sweet, sour
and hot too. The mango should firm and not overly ripe. It is too delicious
dish menu for dinner. This dish tasted really good as the crunchiness of the
chicken compliments really well with the sweet and sour mango salad. The crispy
chicken accompany with garnishing sour mango salad on top.
The plating of
dish also is important. As we know, planning is essential for excellence in
plate presentation. Planning must not only include what will be on the plate
but also how the plate will be set up. The presentation must be sufficiently
strong and stable so that when food arrives at the table, it is presented in an
attractive and inviting way. So, the dish are plating very nice, it is attract
me to taste the dish. Furthermore, the dish plated with an accompaniment to enhance their natural colour
and shape. The dish looks too delicious. But, when the dish serving vegetable
as accompaniment, make sure there is sufficient variety of colour in the
vegetables chosen. Do not use all green vegetables and avoid placing vegetables
of the same colour next to each other on the plate. As we know, this main
course is generally hot food and it should served on hot plate. I’m believe
some of you will ask, how to took the plate if hot plate? I mean the plate
should not be so hot that food would be cooked or that sauces would boil on the
plate unless the dish is a sizzling plate dish designed to sizzle food. If the
plate is hot, it will difficult for staff to handle.
In the dinner buffet also, I would prefer to take the Bavarian
cream. Bavarian cream is a rich dessert which is designed to be served cold,
usually unmolded onto a plate and garnished with things like fresh fruit.
Bavarian cream is classically associated with gourmet foods, and it may be used
as a filling as well as a standalone dessert.
The most
important role of the components is to satisfy a total flavor experience by
either complementing or contrasting the main item’s flavor without masking or
overcomplicating each other’s flavor. If the dessert are only good looking but
the flavor is bad, it can’t satisfy what the customer need and want. Beside the
texture of the dessert are good looking, the flavor also must good and suitable
with the dessert. So, flavor is a huge category and encompasses more than one
would think. Flavor includes seasonal flavors, unique and uncommon
essences, flavor combinations, and even texture and temperature influence
flavor. Flavor is very tricky though. Many customers prefer traditional
desserts and usually avoid unique desserts. I truly adore this flavor, but it
can become very overpowering quickly if used in large quantities. It is awesome
by its self, and even better mixed with a peach flavor or even the milk
chocolate to make a really great hot chocolate type flavor. But, I like that
flavor because the strawberry was mixed with the cream. How could I say, it
flavor not too sweet but the flavor are suit with that dessert. So, you all
should try it. When you eat, you will remember that taste for all day. Once
again, great job to chef and staff with the delicious flavors dessert at the
buffet.
That all for
all about my experience’s buffet at The Holiday Inn Resort. This trip not only gives me knowledge
about food but we also learn how to arrange kitchen design and layout. Furthermore,
the executive chef also gives us some motivation the right way to be a good chef.
