Courtesy of: The Morning News
ORANJESTAD — The Sunset Grille at the Radisson Resort, Casino and Spa in Palm Beach earned a four- diamond rating several years in a row, as they were famous for their superb steaks and innovative treatment of poultry and seafood. On Friday evening, December 13, they conducted a mouthwatering culinary experiment under the deft supervision of veteran Executive Chef Kien-Fat Lie-Kwie.
Director of Food & Beverage Mark Naber explained that with so many fine eateries on Aruba competing for guest’s attention, the resort is well aware that their signature restaurant needs to also deliver to patrons “exciting and unique dining experiences.”
“Gourmet burgers are all the rage in New York at present,” he remarked. “So we decided to measure guest response to our version of such a menu.” For one night only, they offered a tempting selection, such as “Filet Mignon “burger,” Sesame Seed Tuna, Crab Cakes with Shrimp, or for traditionalists, a juicy ground beef burger, of course prepared with top quality Angus Beef tenderloin.
They even had a “Veggie Stack,” of grilled vegetables, sandwiched between two huge Portobello mushroom caps, or Chilean Sea Bass, all prepared with Sunset Grille’s amazing signature sauces, which put any fast food franchise to shame. All items were prepared in a way that suggested a sandwich, but often required consumption with knife and fork. For example, the amazing hunk of prime filet mignon was served in toasted French bread, but was best consumed as an open-faced sandwich.
The spectacular crab cakes were accompanied by grilled jumbo shrimp, proving too filling to finish; this was definitely a main dish that could be shared by two.
Chef Lie-Kwie, also invented an impressive selection of appetizers, for those who wished to balance out their beef burger with a taste of the delectable crab cakes. A special menu of “milk shakes” included exotic cocktails with ice cream as a principal ingredient, providing a modern, gourmet twist on old-time malt shop fare. Staffers were also prepared to suggest an excellent wine selection, with vintages chosen by the chef to be paired with and enhance the various dishes.
The famous restaurant is interested in the input of their patrons regarding innovations to their menu, and plan to make the most popular items a regular offering, or repeating their unique theme nights.
