Makila Executive Chef Fernando Tabernero pays close attention to the meticulous preparation of his signature paella dish. Post Staff
With great fanfare, Makila, the Novotel Phnom Penh BKK 1’s signature Basque restaurant, invited the public to take part in the launch of its Seafood Brunch Buffet last Sunday, February 2.
The all-you-can-eat buffet saw a packed out restaurant enjoying a vast array of the freshest seafood, plus a selection of high-end Western and Eastern dining options.
Overseen by Spanish Executive Chef Fernando Tabernero, highlights included a salmon carvery, giant prawns, New Zealand green-lipped mussels and fresh oysters on the shell. A chilled gazpacho soup was also available, with an outdoor barbeque station cooking fresh squid, among other succulent delights.
The seafood sensations continued with Tabernero’s signature paella. A native of Valencia, home of the famed dish, he prepared the sumptuous rice-based saffron cuisine in Makila’s open kitchen, allowing patrons the chance to observe the master at work.
Tabernero explained his methodology to The Post as he tended to his delicious creation.
“The paella, or traditional pan, is 0.9m wide and could take up to four whole kilogrammes of rice. We could feed up to 50 people!” he said.
“I prefer to prepare less, keeping the mixture nice and shallow, so the flavours are really balanced, just like they would be in my home city of Valencia,” he added.
The Seafood Brunch Buffet featured a smorgasbord of the finest fresh seafood, including crab, oysters, mussels and giant prawns. Post Staff
Each serving was hand plated by the maestro himself, with the tiniest smidgen of aioli and a juicy wedge of bright yellow lemon.
Tabernero recommended a light drizzling of the lemon juice, so as not to let the acidity of the citrous overpower the delicate flavours of the saffron-infused paella.
Among the other fare on offer were beef cheeks in red wine, a rich lamb stew and a huge array of side dishes, along with in-house baked bread, and a whole suckling pig. In keeping with the Basque roots of the establishment, cold cuts, including Serrano ham, were also available.
A close up of Tabernero’s incredible paella, made according to the traditional methods of his native Valencia, Spain, the original home of the UNESCO-listed dish. Post Staff
Diners could also accompany their feast with refreshments from the Bloody Mary station. With both classic and virgin varieties – and a huge range of garnishes – each lucky guest had the opportunity to craft the perfect accompaniment to their brunch.
Those whose appetites hadn’t failed them were then able to take advantage of a beautifully curated cheeseboard selection, as well as a wide range of beautiful pastries and cakes, to complete what was a gourmand’s delight.
A whole suckling pig is just one of the tempting selections on offer. Post Staff
The Seafood Brunch Buffet is available every Sunday from 12-3 for just $29++ per person. Children under 12 dine for free.
Food and Beverage manager Sela Hem explained that to complete the experience, the restaurant also offers two perfectly matched free flow wine options: Wine at $20 per person, or champagne – both Brut and Rosé – for $30.
One unnamed Swiss guest declared the seafood as the freshest she had ever tasted in her years of exploring the finest hotel offerings in Phnom Penh.
The interior of Makila, the hotel’s signature Basque restaurant, features materials sourced from a family business in the Basque country. Post Staff
“Everything was incredibly fresh, without the sometimes watered-down flavours you get from defrosted shellfish and prawns,” she said.
“It was also excellent value for money. My husband and I will definitely be back,” she added.
Seafood lovers should take note.
