Fishermen's Nite, Flamingo Hotel By The Beach (2 September, 2017)
Flamingo by the Beach hotel hosts a seafood buffet every Saturday night. Called Fishermen's Nite, it is priced at RM85 nett (adults) and RM45 nett for children aged 4-11 and golden citizen aged 60 and above. The buffet is from 7:00pm to 10:30pm
My wife and I had the opportunity of enjoying the Fishermen's Nite buffet. We arrived before 7:00pm, but saw that the dining hall at Flamingo Cafe already filled with diners. So we quickly dived in to get our food.
Flamingo Cafe has a split level dining hall. The savoury items as well as bread and soup are on the upper level, while the salads, appetizers, cakes and desserts are on the lower level. On top of that, it has an outdoor section where grilled and barbecued items are available.
We were met by our host, Mr Mokhtar Osman, who has been so nice in inviting us to try the buffet. Among the items that I love at the buffet are the many types of seafood I get to eat, among them scallops, prawns, mussels and fish. There's also octopus, jellyfish and other items. The braised seafood are laid out on ice while the cooked ones are in big cooking pots. My wife and I thoroughly enjoyed our meal at Flamingo Cafe. Thank you Flamingo Hotel By The Beach for inviting us!
To book a table for Fishermen's Nite, contact Flamingo Hotel by the Beach at +60 4 892 7167 or email email@example.com
The dining hall at Flamingo Cafe crowded with diners for Fishermen's Nite (2 September, 2017)
Diners enjoying the various items laid out for Fishermen's Nite (2 September, 2017)
Seafood on Ice (2 September, 2017)
All the scallops you can eat at Fishermen's Nite (2 September, 2017)
A salad of lobster and crab meat with mango, jackfruit and Swiss cheese (2 September, 2017)
There's Japanese food too. (2 September, 2017)
There's also a cheese platter. Though not seafood, I like it! (2 September, 2017)
Deepfried rolls stuffed with century egg. (2 September, 2017)
Here I am enjoying Fishermen's Nite at Flamingo Hotel By The Beach. (2 September, 2017)
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