Lunch hour can be extremely precious for some, especially when you have to run between meetings while trying to get a decent meal.
At Traders Hotel, the situation was not getting better, with staff members finding it difficult to cope with the long list of orders from patrons, according to sous chef Irwin Chan Kwan Wing.
Wholesome meal: Grilled Lamb served with Roasted Potatoes. “It is difficult when everyone comes in at the same time and order different food but want it served quickly,” said Chan.
The 29-year-old, who had been working at the hotel since it opened three years ago, said he came up with a “dim sum styled” lunch for his patrons minus the hot steaming trays.
The concept is simple, Chan cooks according to a list of dishes on the menu from appetizers to mains while the waiters take turns to bring it to guests at their table.
“It is simple, they just pick and the waiters will bring it to their table, something like dim sum where you get to choose what you like when the carts are brought around,” said Chan who came up with the idea for the Unlimited Upstairs Lunch Menu.
Enticing: Spinosini Pasta with Beef Meat Balls. Patrons can start with appetizers like the Deep Fried Wild Mushroom Risotto Ball, Mini Caesar Salad with Roasted Chicken or the Pan Sear Scallop with Orange Reduction before moving on to a warm soup of Pumpkin with Smoke Salmon.
Once you have had enough and think you are ready for the mains, just call on the waiters and they will bring you their popular grilled specialities such as the Grilled Baby Chicken with Chimichuri Rub, Grilled Australian Black Angus Beef Sirloin with Roasted Zucchini and Eggplant and the Rock Salt Baked Live Sea Bass with Braised Vegetable, which are fixed items on the menu.
To make things interesting, Chan also throws in some surprises through the main courses every day based on what his mind and creativity dictate for the day.
During the review, we had the chance to taste three extras for the day, which was the Grilled Lamb with Roasted Vegetables, Braised Live Mussels and the Spinosini Pasta with Beef Meat Balls.
Mini delights: (from left) Chocolate Sacher Fudge Cake, Peach Saffron Tart, Pear Jalousie and Caramelized Banana Coconut Tart. However, if you have a sudden urge for another round of Risotto Ball in the starters list, feel free to do so and do not worry about your friends, who are probably on their way to desserts.
Chan said with the new style, patrons can also try their new dishes instead of just ordering one for lunch.
“You don’t have to think too much about what to have for lunch with our quick and easy concept,” said Chan.
Italian flavour: Deep Fried Wild Mushroom Risotto Ball. He added that the menu had been well received by the regulars at the hotel as it was fast and the fact that not much waiting was required.
To end the lunch on a sweet note, guests can take a pick from Chocolate Sacher Fudge Cake, Caramelised Banana Coconut Tart, Peach Saffron Tart or Pear Jalousie to go with Tea or Coffee.
The Unlimited Upstairs Lunch Menu is available from noon to 2.30pm daily. It is priced at RM50++ (with free flow of soft drinks) or RM60++(with a glass of wine).
GOBO UPSTAIRS LOUNGE and GRILL Traders Hotel KL, Kuala Lumpur City Centre, 50088, Kuala Lumpur. (Tel: 03- 2332 9910).
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