A delightful thing called the Sunday Carvery Roast at The Ritz-Carlton KL…
I remember back in Uni days, in Cardiff, my foster parents would make the most amazing Sunday Roast, and we’d sit in church, salivating over the thought of what lay in store for lunch, after the pastor finally finished his lengthy sermon and the holy communion had been served.
thoughts of yorkshire drenched in gravy.. are all I can think about!
There are at least two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime – this resembled closely to what I practiced in Uni in Cardiff.
The second opinion holds that the Sunday Roast dates back to medieval times, when serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.
Well, whichever story you believe, they were still both mighty fine reasons to indulge in a Roast.
care for some aged Black Angus prime rib, traditional Yorkshire pudding and drizzled with bone marrow jus..?
And given that Roast Beef and Yorkshire Pudding is one of the British national dishes it comes as no surprise that in Britain, Sunday lunch is considered one of the main meals of the week.
Across the UK there are different names for this special meal and you will hear it called Sunday lunch, Sunday dinner (even if it is eaten at lunchtime) and most commonly, a full Sunday roast. Roast Beef is a must, but other roasts like pork, lamb or chicken are permissible as well.
The highlight of every Roast for me, is a rather unassuming, non-meat member of the “roast family”. It is actually the Yorkshire Pudding! Ah indeed, no Sunday Roast is complete without huge Yorkshire Puddings, drenched in lashings of gravy made from the meat juices. Oh be still my beating heart.. !
Well, one of the terrific places for me to re-live my Sunday Roast Lunch fantasies is here at The Ritz-Carlton. It’s got everything you could hope for in a Sunday Roast, and more. They don’t stop at just the traditional carving meats. There is a lush spread of lobsters, oysters, mussels, salmon and all sorts of fresh seafood as well. Not to mention a massive selection of imported cheeses and desserts. This place is truly a Sunday Roast paradise!
The Sunday Carvery Roast is priced at RM350++ per person, with free flow champagne, and RM140++ without alcohol. It goes on from 12noon – 3pm, every Sunday at the Lobby Lounge. The Roast is RM 68++ per child under 12.
Salud! But don’t let the bubbles go to your head!
Caesar salad station
such gorgeous cutlery.. almost too pretty to eat on!
lobsters from France and oysters from Australia
getting creative with the food display..
Chef Yoann Bernard – Executive Chef at The Ritz-Carlton Hotel, the man responsible for this magnificent spread
lobster tomato gazpacho
sushi and sashimi counter
A choice of aged Black Angus prime rib, roasted lamb noisette or baked fish in pastry…
salmon puff pastry .. and that’s a hard boiled egg in the center!
More cheeses than I care to remember.. but we tried each and every one!
There was Boursin and Edam – both were Cumi’s favourite. The Boursin tasted like a garlic cheese spread, so no wonder he liked it!
There was also Emmental, Comte Ermitage, Brillat Savarin, Reblochon, Pont L’Eveque, Goat Cheese, Epoisses (runny and super stinky!), Roquefort (my favourite), Brie (nice but boring) and Gouda. OMG.. did I really eat all that?!
The dessert counter is to die for. We wondered why no one dared break into the Profiterole Tower.. maybe it looked to pretty?
A fantastic Sunday Roast Lunch at The Ritz-Carlton KL… I definitely overate, but then, it was worth it!
More photos on FB!
Add: The Ritz-Carlton KL,
168, Jalan Imbi,
Kuala Lumpur 55100 Malaysia For enquiries, call 03-2142 8000 or email email@example.com