|
April 17, 2008
Chefs Tjeerd (T.J.) Abma and Norbert Schippers of Scout's Place Restaurant put together two unique dining experiences when they created appealing menus for new ethnic buffets: one Indian and one Mexican. The special all-you-can eat for under $20 buffet takes place every other week and rotates between Indian and Mexican dishes.
Owner/operator Wolfgang Tooten said that the buffets are particularly popular with Saba's med student population, which is very ethnically diverse. Once every two weeks, the restaurant is turned into a special dining hall. The tantalizing buffet is set up a long line on the veranda where one amazing dish after another awaits guests.
On the Indian evening Mulligatawny Soup is followed by Palak Paneer, Dum aloo, Shabji curry, Murg tikka and Tandoori murg, Sheek kebab, and the obligatory Naan bread. Norbert definitely adds authenticity to the recipes since he became Head Chef in an Indian restaurant when only 18. Indian Kingfisher Beer is available and Indian music is played on Scout's excellent surround sound system.
The Mexican buffet is just as authentic: Aztec vegetarian soup, Caldo de Res (Mexican Beef Soup), Chicken Fajitas, Chile Colorado, Chili (with/without ground beef), and Taco and Tortilla de Matamoros. Side dishes are Mexican Potato Pancakes, Refried Beans/Rice, and fresh garden salad. Side garnishes include Guacamole, Sour Cream, Mexican Salsa, and freshly Grated Cheese Combo. Guests conclude their meal with a Mexican strawberry dessert drink.
The all-you-can eat buffet price is $ 19.50 US (exclusive 15% service charge). Reservations are highly recommended since Scout's Place Restaurant had been full to overflowing on Saturday evenings for this new culinary event. The next buffet is this Saturday, April 12, with the Indian menu.
Gourmets should also check out the day menu, which has undergone innovative changes thanks to the new dynamic chefs. Some of the Indian dishes (Chicken Madras, for example!) will now be served everyday to accommodate Saba's med students from Southeast Asia along with more veggie dishes - such as delicious egg curry. These dishes are also available as take-out to help out people on the go.
An effort has been put into adding more exotic fish entrées (Sole and Grouper - with Swordfish and Red Snapper as specials) and some interesting tantalizers such as a Goat cheese / honey/ puff pastry dish a Caribbean beef stew, and a luncheon chicken curry, ribs and fish in a beer batter is becoming very popular. Daily specials are also available and are posted on a board outside the restaurant
Click here for a larger version of the photo.
Back to tourism news page.
Story and photograph © Suzanne Nielsen, 2008.
|
){kind=link}