'Quintessentially Cantonese' At Atrium Cafe

Pyramid Tower Hotel’s Atrium Café presents a perennial favourite in Chinese cuisine.

It is a common Cantonese practice to consume soup before a meal. So, begin your feast with a steaming bowl of time-honoured “Old Fire-Cooked Soup” as it is known in Cantonese. The soup owes its name to its cooking style, which entails slow cooking over mild fire for several hours until a deliciously tempting aroma is yielded.

Relish four piping hot choices: Double-Boiled “Kok Choi” and Goby Fish Soup with Honey Dates, Double-Boiled Pumpkin Chicken Soup with Dried Oyster and White Fungus, Double-Boiled Winter Melon Chicken Broth with Dried Scallop and Mushroom, and Double-Boiled Water Crest Soup with Two Types of Almonds.

Stir Fried Beef Tenderloin and Green Pepper with Black Bean Sauce

One of the primary Cantonese cooking techniques is stir-frying, with the result exuding a taste and aroma that comes from having “wok hei” or “wok breath”. Take in the rich aromatic wafts of Stir-Fried Beef Tenderloin and Green Pepper with Black Bean Sauce. Or enjoy the lightness of Chinese kale in Stir-Fried Hong Kong Kale with Minced Ginger and Seafood Sauce.

Seafood takes centrestage in Stir-Fried Fresh Water Prawn with Scallion and Ginger. The freshness of honey-marinated eel is accentuated by the aromatic Chinese celery in Stir-Fried Crispy Honey Eel with Chinese Celery.

Taking its place amongst the scrumptious buffet spread are Cantonese stewed dishes. The stewing method allows the natural flavours of food to permeate the liquid that is simmered together to produce a fragrant and highly flavoursome sauce.
Juicy and tender duck meat is the highlight in Traditional Style Stewed Duck Leg with Dried Squid, Shallot and Roasted Garlic and Button Mushroom.

Stir Fried Fresh Water Prawn with Scallions and Ginger

Tantalise your taste buds with Stewed Oxtail in Claypot with Chinese Herbs, unveiling a perfect harmony of flavours. Savour the natural sweetness of garoupa in Stewed Garoupa Fillet with Bitter Gourd in Brown Bean Sauce. The Stewed Lamb Shoulder with Preserved Beancurd, Dried Chilli and Lime Leaf leaves the palate tingling for more with its spiciness.

Another popular cooking technique with the Cantonese is braising, where cooking methods are combined to create distinctive dishes. Main ingredients are seared before being simmered in liquid on low heat to produce a flavourful and tender outcome. Tuck into mouth-watering servings of Braised Top Shell with Mushroom and Roasted Garlic. Further satisfy your seafood cravings with Braised Fish Maw and Pacific Clam in Seafood Sauce. The health conscious can delight in Braised Beancurd with Fish Paste and Eggplant in Spicy “Tau Pan” Sauce while Braised Assorted Vegetable with Egg and Glass Noodle fulills your daily dose of greens.

“Quintessentially Cantonese” takes dominance at Atrium Café’s daily buffet dinner until 16 March from 6pm to 10pm daily, and is priced at RM65.00++ per adult and RM32.50++ per child. Advanced reservations are encouraged. Please call Atrium Café at +603-74928000 ext. 6305.