Under the seasoned leadership of Food & Beverage Manager Erik Guluta and recently appointed Chinese Malaysian Executive Chef, Raymond Siek, the restaurant has launched weekly themed buffet dinners, including Chinese on Mondays; Thai on Wednesdays; Malaysian on Fridays and Seafood on Saturdays.
Looking to appease my appetite with some Asian authenticity, I took my family for Malaysian night.
Arriving at the warmly-lit, soft-toned dining hall of Sails Restaurant just after sunset, we’re led to our table, as smiling server and kitchen staff put the finishing touches on the diverse spread – not one thing seems out of place – from the bread, cheese and hors d’oeuvres stations to the salads, meats and treats clearly much thought and effort has gone into presentation, which is perfect.
The aromas from the freshly-baked onion bread are making my stomach growl and there are several Malaysian dishes laid out on our table. I can’t wait to dig in.
But first, we sat down with Chef Raymond for a brief chat and introduction.
Having joined the property in July, the 40-yearold who hails from the city of Sitiawan in the northern Malaysian state of Perak, has over 21 years experience in the hospitality industry, with various luxury brands behind him.
Among them, the Datai Langkawi, The Lalu Sun Moon Lake in Taiwan, The Westin Beijing Financial Street, St. Regis Shanghai (currently The Hongta Hotel, A Luxury Collection Hotel) and most recently, The Ritz-Carlton Shenzhen.
Having spent a lot of time in China, and ethnically Chinese himself, Chef Raymond certainly understands Phuket’s largest tourist market well. “I like to engage with diners, encourage and advise them to try new and authentic dishes... Thailand presents lots of opportunity, and things we can promote – the local vegetables and products, seafood, and ingredients, which are more authentic than in China. I’m very excited,” he says.
As for what he especially “brings to the table”, Chef Raymond puts great emphasis on preparation, presentation and flavour.
Introducing us to the line up of authentic Asian delicacies before us, where there are four types of rices.
“The Nasi Goreng is a traditional Malaysian fried rice with shrimp paste. Next, we’ve got Nasi Ulam, a traditional rice originating from the east coast of Malaysia, which is prepared with fresh spices and herbs. Also popular in Malaysia, is Chinese fried rice. And we’ve got a vegetarian Indian rice with tomatoes and mustard seed, among other spices.”
Proud and knowledgeable about his craft, Chef Raymond, turns our attention to Ikan Kerapu Masak Lemak Cili Api a traditional dish of the Minangkabau people in Central Malaysia, he explains.
The coconut and tumeric soup infused with Grouper fish really pairs well with the different types of rices, almost as good as the Chicken Rendang Tok, a popular dish originating from Chef Raymond’s home state of Perak.
The chicken is cooked and pounded with graded coconut, he notes.
It does not fail to sate our tastebuds with its mouthwatering spicy and sweet coconut-infused flavour.
And then there is the Curry Laksa, a Malaysian staple.
“Malaysian people eat this curry-coconut broth for breakfast, lunch and dinner,” he notes.
Similar to Southern Thai cuisine, Malaysian food is rich in flavour and spice, integrating influences A cravin’ for MalaysianHilton Karon’s new executive chef presents authentic Asian-themed spread from both China and the Indian Subcontinent, but maintaining its own uniqueness.
We devoured the soup and Rendang, and there was hardly any room left over to sample the rest of the Thai and international spread. So dessert would just have to do.
I was tempted by so much of the diverse offerings – seasonal fruits, custards, puddings galore; but in the end I decided on nothing fancy. Mint and Chocolate cookies with ice cream hit the spot just right.
I’ll have to return soon, though perhaps to try their recently launched Sunday Glitz brunch, which features a pass-around table-service, I’m told. Stay tuned.
For more information, call 076-396-433-41, or email hkthi.fb@hilton.com