February 8, 2017

Lancelot Tea-Guild @ Nadayu 28, Bandar Sunway

Semi Brunch Buffet Seafood Galore

Weekend brunches are made for indulgence, especially if there is some special occasion to celebrate! To indulgence in seafood, one should look out for Lancelot Tea-Guild’s fabulous semi buffet brunch filled with mind-boggling seafood choices. Its premium and luxurious seafood all the way from Norway as well as other places.

Serving only the best catch from the sea, diners are to feast on a buffet of seafood and a main course plus dessert. Lancelot Tea Guild started out in 2015 as tea parlour cum restaurant. Today, the kitchen is helmed by Executive Chef Petr Feher, a chef with over 25 years of experience in the culinary industry. It’s been a long 5-star restaurants of the finest in the world for Chef Petr and he has decided to take a step back and go easier in his life. Continuing his passion for culinary gastronomy, Chef Petr is currently creating his masterpieces at Lancelot.

Lancelot is offering lots of various events and themed culinary promotions every month. Diners can expect book club parties, seasonal festive promotions, special guest chefs themed dinners, semi buffet brunch and more. The restaurant, dressed with elegance and class is also perfect for private functions.

From stylish leather sofas and armchairs to dark wall panels lite by chandeliers and artistic posters flanked by red velvet theatrical curtain, dining at Lancelot brings an elite dining experience to our city. The restaurant also boast of a majestic bar in the entrance room.

It was a preview of Lancelot’s semi buffet brunch that attracted my attention. I was told that it would be a brunch and so when I saw the spread at the entrance of room of Lancelot, I was impressed. How not too when a spread of the most luscious and attractive seafood was spread out in full galore?

Here’s the deal. Lancelot will set a date over a weekend once a month that features this premium semi brunch buffet. Stay tune in their Facebook to catch this as it may not happen often.

Diners are to enjoy all-they-can-eat seafood spread while their main course will be served later at the table. The kaleidoscope of seafood had us devouring Maine lobsters, US oysters, snow crab legs, yabbies, salmon, scallops, Norwegian sweet shrimps and more.

The Maine lobsters, beautifully poached and tender, has glorious orange roes contrasting its natural white flesh. After enjoying the tail, the claw was next. Utterly juicy after it’s cracked, the claw was so sweet and yummy. The snow crab legs may require a little effort but it’s worth it. You’ll be awarded with the sweetest and succulent crab meat that teases the palate into oblivious deliciousness.

US oysters, plump and briny, only needed a squeeze of lemon to heighten its flavours. I prefer mine with a drop of tobacco sauce too…

I have had yabbies before but never this fresh and sweet. Prying the meat from its shells do require certain technique but nothing too impossible, especially when the award is plump and succulent yabby meat that is gorgeously fresh and sumptuous.

Salmon, prepared in many ways by Chef Petr, shows up as Gravlax, Smoked Salmon Tartare, Smoked Salmon and Salmon Sliders. The Gravlax, a splendor of color on black plate shows house cured salmon served with lots of condiments. Cured just right, the gravlax is sublime.

Smoked Salmon, nicely medium thick slices, looked too good to be eaten. Dressed with pickled shallot petals, capers, egg white and some pretty flowers, the smoked salmon was certainly a big hit with everyone that day. The Salmon Tartare had bigger chunks than the usual tartare, not that I mind. Nicely salty and moreish, it’s also got bits of chopped shallots and bell pepper. I personally preferred the Gravlax and Smoked Salmon better.

The Norwegian Sweet Shrimp may take some getting used to for some but I simply adored it. The texture somehow lets one think it’s not cooked but it is. It tasted of oceanic sweetest unlike any other shrimps I have had here and the chef has enhanced its subtlety sweetness with lemon. Rest assured, I had plenty of this shrimps.

The Scottish Scallops was also yum. Seasoned with soy sauce, honey and garlic, the scallops were savory with tinges of sweetness. I like the firm texture and the scallops were served chilled with herbs, avocado, lots of onions and pretty edible flowers.

Pickled Herring is also not for everyone. That said, pickled herring has always been a favorite of mine, perhaps because I enjoy sourish flavours. This one was so good, I managed to enjoy 3 slices all by my happy self.

There’s also the Smoked Mackerel with lots of mustard seeds and some red onions. Decent with a nice rich smoky note to counter the rich flavour of the mackerel.

Salmon Sliders, something more cooked for those who may not enjoy raw salmon, was served with sesame seed buns, some greens and onions. It was a tad dry for me but maybe it’s because I prefer my salmon less cooked. Just very minor one since all the other dishes were so scrumptious.

The main course changes and is based on the freshest catch available. We were served Pan Seared Brill with Beetroot. Brill, a flat fish from the Turbot family, the flesh is smooth and soft. The light buttery note is delightful and the dish is quite delicate yet tasty. Love the velvety creamy mash with the fish and the beetroot added a nice tangy touch.

For dessert, another one that is up to the chef. Simple yet satisfying Chocolate Mousse with layers chocolate and berry.

No dashing knights here at Lancelot Tea-Guild but hey, I am certainly not complaining. Food is ultimately on high end scale and worthy of the heavy price tag paid. 

The Lancelot Semi Brunch Buffet is priced at RM268++ (with juice) per pax or RM368++ (with wine). There’s also the more affordable brunch sets at RM88++ or lunch sets at RM68++. There’s always the regular a la carte menu too. I appreciate what Lancelot tries to bring to our palates. It’s certainly a place to check out for a treat!

No 5A Nadayu 28 Dagang
Jalan PJS 11/7 Bandar Sunway
47620 Subang Jaya
Tel: +60 3-5613 6639

Business Hours:
Mon to Fri    12noon to 10pm
Sat & Sun   11am to 10pm

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