Chef Michael drew up five lunch and seven dinner menus, one for each day of the week, that should suit the palate of even the most fastidious guest. For every meal, the chef has found a balance between Western and local styles, and there are always two soups served: creamy and consommé (clear soup).
The photos I am sharing here were taken at Monday’s buffet lunch, so these are what you would be getting every Monday. A different set of menu is served for the rest of the week, although some items are daily standard features, including Action Stations.
Dinner buffet at Impiana Hotel Ipoh stands out among the rest in the city because of its nightly themes. These buffet dinners are where Chef Michael displays his global culinary skills. For example, one could try Japanese and Korean food every Monday evenings, or Italian dishes on Wednesday evenings. Sundays are when local 1Malaysia dishes are served. The entire list of dinner themes are at the end of this post.
CLICK ON PAGE 3 TO SEE MORE FOOD PHOTOS…