ALL the tables at the Minami Restaurant at the Palms Resort Saipan were filled as locals and tourists trooped to sample the new food items on the restaurant’s menu for brunch on Sunday. Palms Resort Saipan Executive Sous Chef Habib Akbar told the Variety they are very happy to see that the additional menu made an instant hit with the diners who made short work of the new food items from the curry station, the dessert section and Saipan’s only genuine Shawarma.
Shawarma is best eaten with hot, freshly-baked Nan bread and topped with various curry dishes.
“Our shawarma and Nan bread comes with a genuinely unique taste from the Middle East,” Akbar said.
From Minami Restaurant’s dessert section comes various cakes and pastries that would be hard-to-say-no to.
PRS’s new pastry chef Marvin Eupeña who joined the hotel early this month presented the diners with mouth-watering temptations like carrot cake, Dobosch cake, green pea cream cake, baked blueberry cheesecake, fruit tart cake, opera cake ( a concoction of chocolate and mocca), assorted pastries and Icecream Bombe.
“Diners can expect a variation of desserts everyday,” Eupeña said.
Assistant Food and Beverage manager Christina Lustre said that PRS has more in store for their loyal clients in the coming months.
“We would like to thank the community for being with us, and you can expect more services from us,” Lustre said.
“We will not rest until we can give our clients total satisfaction,” she added.
Minami Restaurant can accommodate up to 150 persons. It is open for breakfast (7-10 a.m.) and lunch (11 a.m. to 2 p.m.) from Monday to Thursday. Fridays and Saturdays are Steak Nights at the Minami from 6 -9 p.m. Sunday Brunch starts at 11 a.m. until 2 p.m.
On Wednesday (Aug. 19), Akbar said PRS will introduce a delightful mix of new dishes as they launch the Mexican, Mediterranean and Indian cuisine at the hotel’s Paupau Restaurant.
Akbar said that the launching will feature an eat-and-drink-all-you-can at $25 per person.
For reservations, please call 670-322-3311.
This article was originally published HERE