KUALA LUMPUR: The food and beverage business will continue to expand and flourish in the country although the people tend to exercise more caution in their spending, says Hilton KL executive sous chef, Roxanne Castillo.
She said this was because eating habits had evolved whereby people enjoyed dining out more as compared to cooking at home, especially during festive seasons like Christmas and New Year, where families and loved ones get together to reflect and celebrate the year.
“We see healthy bookings for our Christmas Buffet lunch and dinner in our restaurants such as Vasco’s and Graze where the seats are fully booked.
“In my opinion, people are just being more careful in their selection but not necessarily, avoiding celebrations all together,” she told Bernama.
Castillo said during the festive season, the hotel’s restaurants offered unparalleled choice not only for hotel guests but also for discerning KL diners looking for one-stop gourmet destination and entertainment venue in the city.
She said during Christmas, classic favourites with focus on food quality and taste, such as roast turkey and Yorkshire pudding were featured while whole Wagyu beef leg slowcooked for 12 hours to create a more tender meat was the ‘star’ of the hotel’s festive season menu.
“However, we also need to find a balance between what appeals to local Malaysian taste and food culture while providing an offering which appeals to a sophisticated international clientele,” she said.
The festive treats are available until tomorrow.