From 12 to 25 March, let the buffet spread at The Line of Shangri-La Hotel Singapore transport you across Middle East, as resident Middle Eastern Chef Khaled Mohamed Elelimi Elorabi displays his culinary expertise. Armed with more than 20 years of culinary experience, Chef Khaled is well versed in the cuisines of 26 Middle Eastern countries.
This rare culinary showcase highlights authentic dishes from seven Middle Eastern countries including Oman, Egypt and Morocco. Diners can look forward to mouth-watering dishes such as Pasa Koftesi (meatballs), Kuzzi (mutton with rice) and Lebanese Barbecued Chicken.
“Kisir” Turkish Tabouleh (chopped parsley, onion, diced tomato, crushed wheat tossed with olive oil, lemon juice and Turkish Chilli paste)
Kick-start the meal with some Lebanese Mezze (appetisers), traditionally served in bite-sized portions. Arabic hospitality is exemplified by the sharing of hot and cold mezze.
Omani Style Octopus Carpaccio
The Omani Style Octopus Carpaccio is a cold and refreshing appetiser that comes with marinated octopus slices invigorated with roasted coriander dressing and sprinkled with crunchy onion sumac.
Hummus Bil Lahim
The Hummus Bil Lahim is a personal favourite! It’s a traditional Lebanese hummus topped with sautéed lamb and roasted pine nuts. Goes well with the Middle Eastern flat bread.
The Baba Ghanoush is a Middle Eastern eggplant spread that’s lusciously smooth and enthrals with a smoky hit.
The Falafel is a deep-fried patty made from a mixture of ground chickpeas, broad beans, onions, garlic, and fresh green herbs including coriander, spring onion and dill. Irresistible!
The Arides Lebnani Bil Zayton is another hot mezze that’s deeply appeasing. Shrimps are cooked with tomato, green olive, fresh herbs and olive oil, aromatised with onion, garlic, spices and coriander.
Tunisian Lamb Tagine
Tagine is a traditional Moroccan earthen pot typically used to slow-cook vegetables, meats, and combinations of sweet and spiced fruits. The dome-shaped lid traps steam and returns the condensed liquid to the shallow dish; hence minimal amount of water is needed to cook meats and vegetables to a buttery-tender state. The flavours and aromas of the ingredients in this cooking vessel are also retained.
The Tunisian Lamb Tagine is a must-try from the buffet spread. Lamb is cooked with saffron, sun-dried tomato, ginger, onion till moist and fork-tender. It is served with couscous, Tunisian harissa (hot chilli pepper paste) and vegetable broth.
Umm Ali is an Egyptian Baked Bread Pudding that accords with the word ‘comfort’. The ramekin is first filled with a layer of broken-up pieces of filo pastry, and topped with sultanas, pistachio and desiccated coconut. Sweetened hot milk is then poured over the mixture and topped with whipped cream. To finish it off, the ramekin is placed in the oven and baked till the liquid has been absorbed by the pastry and the surface adorns a tint of golden brown.
For sweet Moroccan endings, go for the crepe stuffed with fresh julienned apple mixed with brown sugar and cinnamon powder, topped with caramelised milk and banana.
Moroccan Mint Tea
Mint tea is the most popular drink in Morocco. It is a beverage with long tradition, presented to guests as a sign of hospitality and friendship. Health benefits include aiding indigestion, heartburn and irritable bowel syndrome, relieving the symptoms of cold and flu and clearing up skin disorders such as acne amongst many others.
Hibiscus Tea is a popular drink in Egypt and Sudian, also referred to as roselle, with health benefits such as lowering blood pressure and cholesterol levels.
The usual international buffet spread will still be available, on top of the Middle Eastern fare, which includes sashimi, sushi, fresh seafood on ice and more.
The Middle Eastern-themed buffet is available for dinner only, from 12 to 25 March 2014, priced at $72 per adult and $36 per child.
Top up $25 per adult to enjoy free-flow of sparkling wine, house pour white and red wines, draft beer, chilled juices and soft drinks, or $15 per person for free-flow of chilled juices and soft drinks.
For reservations, call Dining Reservations at (65) 6213 4398 or visit http://www.shangri-la.com/singapore/shangrila/dining for online reservations.
Shangri-La Hotel, Singapore
22 Orange Grove Road
Tel: (65) 6737 3644
Fax: (65) 6737 3257