By Jeremy Khalil on May 19, 2015
In an effort to promote local cuisine from all corners of Malaysia to the hotel guests and walk-in diners, Seri Pacific Hotel Kuala Lumpur showcases Pulau Pinang (also affectionately known as Penang) food at the hotel’s Zende Restaurant from 18 until 29 May 2015.
Supported by the Ministry of Tourism and Culture (MOTAC) Malaysia, including Tourism Malaysia Pulau Pinang, National Department of Art and Culture, Malaysian Handicraft Development Corporation Pulau Pinang and Penang Chef Association, diners get to experience one of Malaysia’s most amazing array of cultural and culinary classics through this showcase of fine delicacies from the famed historic state.
The ten-day culinary journey of Penang was launched by MOTAC’s Deputy Secretary General Yang Berbahagia Datuk Rashidi Hasbullah. Also present to grace the event were Director of MOTAC Penang Office Mr Jonathan Freddy P. Bagang, Director of Tourism Malaysia Penang Office Encik Harun Pilus, Seri Pacific Hotel Kuala Lumpur General Manager Encik Mohamad Halim Merican and the hotel’s Director of Sales and Marketing Encik Zakariya Musa.
To ensure the authenticity of this promotion, the Penang Chefs Association of Malaysia has appointed two chefs from Penang to assist in the food preparation. Chef Johari Ishak and Chef Mohamad Radhi Rosli work closely with the hotel’s kitchen team in serving authentic Penang favourites to all diners.
Amongst items on the buffet line-up that diners can expect are favourites such as Pasembor Pulau Pinang, Penang Hokkien Prawn Mee, Laksa Penang and Penang Curry Mee, among others. Diners are also spoilt for choice when it comes to desserts such as Popiah Kong T’eng, Pengat Pisang Mas and Bubur Cha-cha.
The Penang Food Promotion is served during lunch and dinner (12:30 p.m. to 3:00 p.m. and 6:30 p.m. to 10:30 p.m. respectively), Monday to Friday. The buffet is priced at RM79 nett per person (price is inclusive of 10% service charge and 6% for goods and services tax).