Skip to main content
logo
Food Advertising by

Japanese Buffet dinner @ Cititel, Penang


We were having a short weekend holiday in Penang island recently and took the opportunity to check out the Japanese and Carvery buffet dinner @ Cititel.  The buffet was from 7pm to 10pm and we arrived shortly after 8pm as there was a traffic jam along the way.  Fortunately, I had called up to make a reservation as when we arrived, the place was already fully booked. 
The buffet was at this Main Street cafe.  One thing that caught my eye was that nearly half of the diners were senior citizens ......... seniors only pay RM35/- nett while it's RM60/- nett for adults and RM30/- nett for children.
Photographing the buffet spread was prohibited so I only managed to snap a few pictures of what we had that night ....... so you can let me know whether it's value for money!





Salmon, tuna sashimi, and a must-have wasabi to go with them, boiled prawns ..... must admit that they were really, really fresh and tasty.  I had a few, minus the head, (need to look after my cholesterol), oysters, they were fresh, big and juicy, great with fresh lime and mussels and some radish salad.


Another mouth-watering picture of seafood.  No wonder people were queuing up at this place and oysters and  prawns were snapped up in no time, although there was a replenishment now and again


Japanese croquette, chicken, steamed razor clam, some vegetable and deep fried soft shelled crab.


Mmmm ..... time for some salad.


Tempura, ....... which was quite a disappointment, these prawns cannot be compared with those above and the sweet potatoes weren't quite cooked through.


This cawan mushi was smooth and silky soft.


Now for some dessert ..... Malaysia's very own 'Ais kacang' ...... loved the kidney beans, attapchi,.....sweet potatoes and yam, green and red agar-agar, black 'leong fun', pineapple cubes, a bit of coconut milk, 'gula melaka' (coconut brown sugar)  and finally topped with some vanilla ice cream.  I had 2 helpings!
Beside those that you've seen, there was an array of other food like Yakitori chicken, fried pepper udon, cold ramen, seafood platter, roast beef and lamb, oyster omelette and spicy squids.  There was also a variety of dessert like the brown glutinous rice kuih, sago pudding, cheesecake, bread pudding and fresh cut fruits.


I had to wait till around closing time and the crowd had thinned out before I obtained permission from the 'captain' to snap the ambience. 
So, after going through this 'dinner', is it value for money?   But of course, that largely depends on whether you are paying RM35/- or RM60/-, right?

Cititel Penang
66 Jalan Penang
10000 Penang
Main Street Cafe - Japanese Buffet dinner
Every Friday and Saturday

Comments

  1. I've been there a couple of years back. My daughter was only 4 by then. I love everything they served there. So many choices! This is the best place for those food lovers, you know what I mean! haha... You can sit there for hours just for high tea or breakfast!

    ReplyDelete
  2. I adore a buffet that is loaded with different kinds of seafood!

    ReplyDelete
  3. The one that caught my eye was Ice Kachang!

    ReplyDelete
  4. can we dine with you?
    CookNg Sisters

    ReplyDelete
  5. WOW! The Japanese food looks good except the Tempura. We pay S$19.00/person for Japanese Buffet here with fresh Sashimi and seafood. Next time when you're in Singapore must visit all the buffets here, some even two for the price of one.

    ReplyDelete
  6. Kristy
    Yes, after the buffet, they served 'Teochew porridge' but only on Fri and Sat.

    Angie
    The seafood was good while the others were average.

    Sonia
    There was variety but the 2 of us couldn't eat that much!

    penny
    The ais kacang was yummy, especially the kidney beans.

    lishapisa
    You are most welcome.

    Anncoo
    Yes, must bear that in mind when I go S'pore next.

    ReplyDelete
  7. Definitely worth the money, have to pay a fortune to get anything near you had in this country. Will defintely need to make a point to have more seafood and jap buffets the next time Im in M'sia. Im sure you'll pay for my share when we get a chance, wont you mommy?

    ReplyDelete
  8. Wow.. I am missing out on all these buffet! Will definately eat my heart out when I go back to M'sia! :D

    ReplyDelete
  9. I love Japanese food but they are sooooooo expensive. There's a new Japanese restaurant just opened in a new shopping complex here. You know, 2 small slices of duck sushi cost 3.80pounds, ie about RM20!!! Isn't it like eating gold?? It's just a little duck meat rolled inside the sushi rice. I better look at your photos here and make my own :P

    ReplyDelete
  10. WT
    Japanese buffet is much better in S'pore, I heard. But Shogun in KL is also not too bad!

    Mary
    Wah, so expensive in your part of the world. You better check out the restaurants in your hometown when you come back for hols! I didn't take sushi that night because most of it were gone, what was left wasn't much to my liking.

    ReplyDelete
  11. Chua
    Of course, I'll be glad to pay for your share, Boy!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.