Café Boleh is an intimate and cosy dining outlet situated at Level 1, The Pacific Sutera Hotel. It not only serves a wide selection of Western and Malaysian dishes a la carte but also a sumptuous spread of buffet which served daily with elaborate indoor and outdoor set-up, making it a popular dining venue for both guests and locals in Sabah.
As you arrive at the entrance, you are greeted by some of the friendliest service crew you have ever met. Once seated, you are free to browse through the menu or simply go to the buffet line or to those who are really into food, why not order from our ala carte menu and splurge on the buffet spread at the same time.
Don’t forget to grab a plate of succulent meat from the steak station or some lip-smacking pastas and mouth-watering desserts when you go to the buffet line.
For those who prefer a more relaxed dining experience, without the hassle of going back and forth to the buffet line, check out some of our signature a la carte dishes, a chef-recommended-must-try for everyone.
Let’s start with appetiser and soup!
Chef Billy Yong, the Executive Chef, personally suggested trying this simply delicious appetiser – Smoked Duck with Rocket Salad.
The dish is prepared with slices of tender smoked duck breast, roasted pecans and selection of rocket salad with home-made vinaigrette.
The appetiser arrives alongside the soup – the all-time favourite – Creamy Mushroom Soup. Prepared from fresh mushroom, the soup is infused with truffle oil and served with cubes of garlic bread.
The taste is heavenly. With each scoop, you can taste the earthy and savory aftertaste of fresh mushroom, making you wanting for more.
While waiting for your main course, why don’t order some beverage to quench that thirst.
Trio-Layered Smoothie, a mocktail consist of kiwi, peach, strawberry and honey, will definitively tickle your fancy.
If you are not really into smoothie, try the Apple Peach Tea. This drink is made of local Sabah Tea, mixed with Apple and Peach Monin syrup.
For the main course, Chef Billy recommended the Surf and Turf. A combination of seafood and meat served with hollandaise sauce and imported garden vegetables.
The Surf and Turf comes with a generous size of tuna cooked just perfect for that tender and juicy fish flesh, placed on a platter of fresh imported spinach, two chunks of chicken meatloaf, rolled and filled with more imported spinach and two good-sized fresh prawns smothered with a killer Lemon Butter Sauce.
Another must-try is the Pan Fried Red Groupa. The huge groupa fillet is pan-fried to perfection and served with home-made, Chef own creation, duberry cauliflower sauce and imported asparagus and other garden vegetables.
The portions for both menu are so generous that two people can actually eat from one single menu. When asked about this, Chef Billy said ‘We are selling food not only of top quality but also value for money. The portion we give is definitely worth the money our guests are paying.”
No dining experience is complete without a sweet ending. Chef Billy personally recommends for all to indulge in his specially concocted Durian Sago Gula Melaka.
“Everywhere we go to eat this classic dessert, it’s always the same old thing. Sago with Melaka sugar and coconut milk. Here at Café Boleh, you get to enjoy this sweet offering with a little twist. I added chunks of D24 durian flesh to add zing to this dessert,” Billy added.
This simply addictive sweet afters have no artificial colouring. Consist of three layers of concentrated gula Melaka then sago coloured with Bunga Telang (Butterfly Pea Flower) for that unique blue hue and chunks of D24 durian's flesh. And of course a splash of thick, creamy coconut milk on top for that perfect indulgence.
So what are you waiting for! Come dine with us at Café Boleh for that value added, satisfying dining experience like no other.
For enquiries and reservation call Café Boleh at +60 88 303 671.