Reunion dinner at Sheraton's Tasek Brassiere
By Cedrina Clark

Executive Chef Ken Yeong and his new main dishes for Deals Restaurant at Sheraton Utama. Photos by Cedrina Clark

One of the new soup dish created for Deals Restaurant.

With the upcoming Chinese New Year celebration in the Year of the Monkey, Sheraton will be preparing its first ever, special Reunion dinner on 21st January 2003. The buffet dinner will features signature dishes such as 'Century Egg Platter', 'Chinese Herbal Chicken & Winter Melon Soup', 'Braised Chicken Cabbage with Three Mushrooms Sauce', 'Hong Kong Roast Duck in Hoi Sin Sauce' and 'Deep Fried Yam Ring with Chicken'. The buffet dinner will cost at B$36 nett per person with and exclusive 10% service charge.

Guests can try their luck at the Sheraton's Yee Sang Station or discover their destiny while munching on fortune cookies.

Meanwhile at Deals, new menus are unveiled. For the last 12 years, Deals restaurant have been the ultimate winner when it comes to fine dining in Brunei. More new creations are added on its culinary course. With the help of Executive Chef Ken Yeong, an array of appetisers and main course dishes are prepared through creative fusion to surpass even a gourmet's imagination. They are constantly updating their menus to constantly represent a fresh spin on the finest product available.

As for the contemporary cuisine, Chef Yeong recommends the "Slipper Lobster & Lobsters" for appetiser, 'Bermuda Fish Chowder' (fish soup cooked in tomato and herbs) and 'Lempis Cod Fillet' for the main course.

New soup dish offered includes Smoked 'Cock-a-Leekie' Soup, a cream based potato and leek soup with smoked diced chicken on top as well as their 'Soup Creation of the Day'.

Selections of appetisers offered are 'International Tapas Bar', 'Fused Carpaccio', 'Tempura Cheese & Mushroom Puff', 'Scallop Umai', 'Liver Chinoise et Williame' and 'Vegetable Sampur' (vegetable cooked in envelope).

Other main dishes includes 'Venetian Seafood Galore', 'Manukar Apricot Roasted Lamb Chop', 'Lamb Souvlaki', 'Braised Smoked Duck Breast', Roghanjosh Spring Chicken Breast', 'Paper Baked Whole Boneless Chicken Leg' and 'Homemade Pasta of the Day. These dishes use fresh products daily.

Chef Yeong also mentioned that the menus are updated every six months. All dishes starts from B$30 upwards with 10% service charge. For more information or reservations, please call 2244272.

Courtesy of Borneo Bulletin