Kota Kinabalu - Dinner at Sutera
The dinner I attended was the Annual Dinner of the Malaysian Institute of Architects Sabah Chapter. It was held at the main ball room of the Sutera Pacific. The food was typical Chinese banquet. Normally Chinese food at hotels are quite average, but I must say that Sutera Pacific has exceeded my expectations.
The appetizer was a combination of four items. There was cold jelly fish, a vegetarian parcel, Chinese beef steaks with cashew nuts and pacific clams in a spicy sauce. Everything was quite tasty.
This is the Chicken with Chinese Herbs. It was served in an aluminium parcel. The taste was all sealed inside the parcel, and the portion was really generous.
The prawn dish was quite unusual. It was deep fried king prawns in batter with a mayonnaise sauce, served in a pastry shell. I give it top marks for presentation, but the taste was just okay.
The glutinous rice in lotus leaf was quite typical, but had lots of mushrooms and dried shrimps which gave it an edge over the usual.
The desert platter was quite impressive. It was created by the hotel especially for the function. There were several chocolate truffles, strawberries dipped in chocolate, and at the centre was a white chocolate mousse with a hint of mint.
The appetizer was a combination of four items. There was cold jelly fish, a vegetarian parcel, Chinese beef steaks with cashew nuts and pacific clams in a spicy sauce. Everything was quite tasty.
This is the Chicken with Chinese Herbs. It was served in an aluminium parcel. The taste was all sealed inside the parcel, and the portion was really generous.
The prawn dish was quite unusual. It was deep fried king prawns in batter with a mayonnaise sauce, served in a pastry shell. I give it top marks for presentation, but the taste was just okay.
The glutinous rice in lotus leaf was quite typical, but had lots of mushrooms and dried shrimps which gave it an edge over the usual.
The desert platter was quite impressive. It was created by the hotel especially for the function. There were several chocolate truffles, strawberries dipped in chocolate, and at the centre was a white chocolate mousse with a hint of mint.
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