Impiana Hotel Ipoh Oktoberfest promotion

Celebrity Chef Volkmar Ertel preparing his “strawberry secret” with the assistance of guest, Christine Kow

At the second Impiana Hotel Ipoh GM’s Corporate Cocktail Party last evening, guests were given a preview of the upcoming Oktoberfest 2011 Promotion at the hotel. The authentic German menu, to celebrate Oktoberfest, has been especially prepared by Celebrity Chef Volkmar Ertel.

Impiana Hotel Ipoh Oktoberfest promotion

appetizers: (1) traditional brie cheese spread with Bavarian bretzels & (2) Bavarian sausage salad served with crispy rye bread

Chef Volkmar, originally from Bavaria, Southern Germany, has worked in many leading international hotel chains around the world. He is bringing with him over thirty years of culinary experience. Chef Volkmar says he finds it a challenge to prepare a menu that is pork-and-alcohol-free but judging from IHI’s Oktoberfest menu, it has not been a problem for him! Check these out:

Impiana Hotel Ipoh Oktoberfest promotion

main courses: (1) braised beef in Juniper-raisin sauce on traditional homemade noodles with red cabbage stew and buttered beans & (2) traditional Bavarian meat patties (lamb) served on warm potato salad

Appetizers:
Bavarian sausage salad served with crispy rye bread (Regensburger Wurst salad serviert mit knusprigen Roggen Brot)

Traditional brie cheese spread accompanied by Bavarian bretzels (Obazda serviert mit Laugen Bretzen)

Soups:
Creamy potato & watercress soup with crisp bread croutons (Muenchner Kartoffel Suppe mit zarter Wasserkresse und geroesteten Brotkrusteln)

Clear chicken Consomme’ with herb pancake strips (Schmackhafte Huehner Bruehe mit Pfannkuchen Streifen)

Beef liver dumpling soup (Leber Knoedel Suppe in Rinderkratfbruehe)

Smoked tomato cream soup with fluffy semolina dumplings (Bayerishches Tomaten Fondue mit Petersilen Nockerl)

Impiana Hotel Ipoh Oktoberfest promotion

main courses: (1) panfried beef liver on fluffy potato puree with filled cranberry apple and rich onion gravy & (2) roasted Bavarian giant sausage (chicken) served on Sauerkraut with roasted potatoes

Main Courses:
Traditional Bavarian meat patties served on warm potato salad (Muenchner Fleisch Pflanzerl serviert auf warmen Kartoffel Salad und echten Loewen Senf)

Roasted Bavarian giant sausage served on Sauerkraut with roasted potatoes (Bayerische gedrehte Riesen Bratwurst auf Sauerkraut mit Bratkartoffeln serviert)

Oktoberfest butcher platter, selection of traditional samples, served with Sauerkraut and parsley potatoes (Schwabinger Schlachtschuessel in reichhaltiger Auswahl auf Sauerkraut und Petersilien Kartoffeln)

Roasted Half Chicken Munich-style served on warm potato salad (Muenchner Wiesn Haendle saftig gebraten serviert auf warmen Kartoffel Salat)

Braised beef in juniper-raisin sauce on traditional homemade noodles accompanied with red cabbage stew and buttered beans (Fraenkischer Sauerbraten serviert auf Kraeuter Spaetzle Rotkraut und Butterboehnchen)

Panfried beef liver on fluffy potato puree with filled cranberry apple and rich onion gravy (Gebratene Rinder Leber auf zarten Kartoffel Puree mit gefuellten Rost Apfel und bikanter Zwiebel Sauce)

Whole roasted rainbow trout served in almond butter on a bed of vegetable and parsley potatoes (Ganze Forelle in Butter gebraten mit Petersilen Kartoffeln und sautierten Wurzel Gemuese)

Steamed seabass in dill-mustard foad with butter shrimps accompanied by green asparagus and vegetable rice (Geduensteter Zanderfilet in einer Dill Senf Sauce mit Butter Garnelen, gruenen Spargel Spitzen und Gemuese Reis)

Panfried beef steak esterhazy on crisp potato pancake buttered vegetable straw and finished with a light tarragon cream (Zart gebratenes Sirloin Steak Esterhazy auf knusprigen Kartoffel Pfannkuchen und saftigen Wurzel Gemuese, Estragon Rahm Sauce)

Impiana Hotel Ipoh Oktoberfest promotion

desserts: (1) wild berry pudding with vanilla sauce, (2) slice of black forest cake, (3) warm apple strudel with vanilla sauce and poppy seed ice cream, (4) traditional Bavaroise with strawberry coulis

Desserts:
Wild berry pudding served with vanilla sauce (Rote Gruetze mit Vanille Sauce)

Traditional Bavaroise with Strawberry Coulis (Bayerische Creme mit Schlagsahne)

Slice of Black Forest cake (Schwarzwaelder Kirsch Schnitte)

Warm apple strudel with vanilla sauce and poppy seed ice cream (Warmer apfel Strudel mit Vanille Sauce und Mohn Eiskrem)

Impiana Hotel Ipoh Oktoberfest promotion

with guests from Ipoh’s Food & Wine Society: (L – R) IHI GM Mark Rummery, Ginla Chew, Celebrity Chef Volkmar Ertel, Christine Kow, Chris DiGiovanna & Peter Yates

Event: Impiana Hotel Ipoh Oktoberfest 2011 Promotion
Venue: The Bistro, Impiana Hotel Ipoh
Date: 6th – 28th October, 2011
Time: 12noon to 10.30pm

For reservation, call 605-255 5555 ext 8008

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