For only RM25, you can now get a four-course set lunch at the G Hotel Kelawei. It’s served daily at the five-star hotel’s Spoon Café on Level 2.
On top of the delicious fare, you also get to dine in an iconic, exclusive and stylish venue. The lunch is available from noon to 3pm.
The lunch starts with an appetiser – a mesclun salad with the house salad dressing followed by the soup of the day. Mushroom soup, chicken soup or asparagus soup is served depending on which day of the week you lunch there.
For mains, you can choose from five menus, and you round it off with a sweet treat and a coffee or tea.
The choices on Menu 1 are Oriental Chicken Chop, From The Ocean for seafood lovers and the Hong Kong Noodles. The chicken chop is served with homemade oriental sauce, sweet onion, green peas and potatoes, while the seafood is a fish fillet, squid and mussels in curry and served with rice, vegetables and chutney. The egg noodles dish comes with chicken, prawns, baby bok choy (a Chinese cabbage) and an egg gravy.
On Menu 2 are a choice of Grilled Chicken Thigh or Seafood Delight. The chicken is marinated with special spices and then served with homemade percik sauce, chicken rice, papadam and pickles. The seafood is a charred fish fillet cooked with mussel au gratin, steamed clams, Cajun pommes and greens in lemon cream.
Kapitan Chicken, a Nyonya classic, is on Menu 3. The chicken drumstick comes in a thick curry with potatoes and is served with rice, papadam and eggs. Also on this menu is the Grilled & Fried, a serving of crisp onion rings, fish fingers, hot wings, sausages, butter corn kernels with chilli and tartar sauce.
On Menu 4, the Tom Yum Fried Rice is a must. The spicy wok-fried rice a la Thai is served with prawns, anchovies, lime wedges, eggs and mango chutney. Otherwise, go for the Seafood Morsels, a charred fish fillet served with Pommes De Terre Aux Herbs, greens, pepper coulis and sweet basil.
The Supreme Chicken on Menu 5 is a delight. It is a seared chicken fillet served with mushroom ragout, herb pommes and market greens. The second option is the Mango Fish Fillet, an appetising crispy fish fillet cooked in mango sauce and eggs and served with fried rice. Otherwise, try the Linguine a la Carbonara, a pasta tossed with cream sauce, shimeji (an edible mushroom that originates in East Asia), chicken meatloaf and egg yolk.
Visit www.ghotel.com.my or call 04-219-0000 for reservations.