GourmetEstorie.com http://www.gourmetestorie.com Savouring Life's Enthralling Moments Fri, 07 Apr 2017 01:08:07 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 14531136 Elsie’s Kitchen Revamps its Food Catering Service with A Mix of the Old and New! http://www.gourmetestorie.com/elsies-kitchen-revamps-its-food-catering-service-with-a-mix-of-the-old-and-new/ http://www.gourmetestorie.com/elsies-kitchen-revamps-its-food-catering-service-with-a-mix-of-the-old-and-new/#respond Wed, 05 Apr 2017 02:14:31 +0000 http://www.gourmetestorie.com/?p=28749 Singapore Food Blog and Review

When I was a boy, one of my favourite weekend activities involved leafing through fliers that came in the mail over the week. My favourite fliers were always those from catering companies—tingkat delivery, babies’ first month birthday celebrations, wedding meal options… I was hooked by the idea of almost bringing an entire restaurant right to

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Singapore Food Blog and Review

When I was a boy, one of my favourite weekend activities involved leafing through fliers that came in the mail over the week. My favourite fliers were always those from catering companies—tingkat delivery, babies’ first month birthday celebrations, wedding meal options… I was hooked by the idea of almost bringing an entire restaurant right to the comfort of one’s home!

By the time I turned twelve, I was fairly well-informed of catering prices, options and conditions. Still, a handful of teens were probably more knowledgeable than I was: The Ang Cousins of Elsie’s Kitchen.

The Ang Cousins come from a storied catering family that has spanned three generations over more than 50 years. Most Singaporeans would have encountered the family, directly or otherwise, through their experiences with catered food—the firm’s major clients are a veritable listing of Singapore’s most well-known brands, MNCs, and government agencies. On its busiest day, the company had even served up 24,000 piping hot packet meals. (that’s almost half the National Stadium’s capacity!)

The Ang Cousins have come of age and now head the family business: 30-year-old Reuben is the managing director, his sister Rachel heads human resources, and cousin Job Ang oversees food and beverage. Yet the trio are not content to let the company coast along—this year, they have re-branded Elsie’s Kitchen and launched a new buffet menu that emphasises innovative variations of Singaporean classics.

That’s how I ended up on a rooftop garden in Clarke Quay one recent weeknight, having been invited to Elsie’s Kitchen menu revamp. The location notwithstanding, it was a down-to-earth affair—think personable wait-staff, a theme of yesteryear Singapore, and good-to-honest cooking.

But Elsie’s Kitchen had kept up with the times, too. At the event, the nostalgic 60s Singapore-themed table setting showcased the firm’s capabilities in conceptualising and executing themed events (from customisable menu cards to table layouts); online, the company’s vibrant social media presence on Facebook and Instagram (#Elsieskitchen) got me clicking around for more than I would care to admit; and the firm’s ongoing (and progressive!) initiative to collaborate with its employees in creating new dishes impressed me because of how it empowered staff.

Elsie’s Kitchen featured eighteen of its menu items that evening:

Canapes

Coconut and Pandan Crème Brûlée

Micro Rojak on Semarang Rose Apple

The savoury rojak provided a refreshing counterpoint to the tart and juicy rose apple. Is one slice enough? Probably not!

Muah Otah Mantou Slider with Achar Relish

 

Buffet

Thai Green Curry Fried Rice

How interesting can fried rice get? Answer: Very interesting, if it’s flavoured with Thai green curry, not bland, and not overly chewy.

Nonya Dry Assam Prawns

Indonesian Sotong Panggang

Signature Muar Mackerel Otah

This otah has been Elsie’s Kitchen’s specialty since the 1990s, when the family’s second generation went on numerous trips to the Malaysian town of Muar to find the perfect otah. It’s a dish that the company is rightly proud of.

Rojak Chicken Katsu topped with Fruit Salad

Twice-cooked Five Spice Lamb with Red Chili

“Kra Pow” Thai Basil Bee Tai Mak with Minced Chicken

I’m usually wary of carbohydrate-laden dishes at buffets because they generally provide a high cost-to-enjoyment ratio (imagine spending all those calories for a pay-out marked by bloat, oil, and a lack of taste). But this Bee Tai Mak is a worthy contender for your stomach space.

Cuttlefish and Kang Kong Tempura with Spicy Dipping Sauce

Live Stations

Signature Nonya Laksa

The Laksa was spectacular. The gravy was of the perfect consistency, the dish was fragrant, and the noodles retained its plumpness even after being steeped in the gravy for a few minutes.

Peranakan Kueh Pie Tee

This was another standout dish that belies the immense effort that goes into making it. The “top hat” batter is notoriously difficult to get right: in the hands of a lesser chef, it can come off too oily, or worse, mushy. Elsie’s Kitchen version was incredibly delicious. The shrimp and vegetables were fresh and juicy, while the “top hat” batter was crisp, light and flavourful.

Desserts

Despite my initial misgivings at the potential for gimmickry, Elsie’s Kitchen successfully incorporated “local” flavours with its cupcakes, cream puffs, panna cotta, tiramisu and tarts.

 

“Teh Halia” Cupcake

Orh Nee Cream Puff, Chendol Panna Cotta, Thai Iced “Tea”-ramisu

Lemongrass Meringue Tart

If you think catered food is static (large trays of colourless food!), boring (“not lime cordial again!”) and otherwise mediocre (salty fried chicken; starchy fried noodles), you’re in good company—I don’t know many people who are enthusiastic about catered food. But if what I tried that evening was indicative of the firm’s wider menu, I know who to call the next time I’m looking to cater food for an event. And Elsie’s Kitchen is good to go for literally any event, from fancy canapé receptions with live stations to mini takeaway buffets.

Here’s to a successful next fifty years, Elsie’s Kitchen.

Thank you, Elsie’s Kitchen, for the invitation.


Elsie’s Kitchen by Hesed&Emet
21 Second Chin Bee Road,
Singapore 618780
Tel: 6288 4457
Email: sales@elsiekitchen.com.sg

Opening Hours

Monday to Friday: 9 am to 6 pm
Saturday: 10 am to 4 pm
Sundays/Public Holidays: Closed
Facebook: https://www.facebook.com/elsiekitchen/
Official Hashtag: #Elsieskitchen
Website: http://www.elsiekitchen.com.sg
Payment: Cash / cheque upon delivery

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Chic, Snazzy Vibes at Ginett Restaurant and Wine Bar! http://www.gourmetestorie.com/chic-snazzy-vibes-at-ginett-restaurant-and-wine-bar/ http://www.gourmetestorie.com/chic-snazzy-vibes-at-ginett-restaurant-and-wine-bar/#respond Mon, 27 Mar 2017 23:31:36 +0000 http://www.gourmetestorie.com/?p=28714 Singapore Food Blog and Review

I used to regularly drink on weekday nights when I worked in town, but since I moved out of the civic and commercial district for work, it takes something special to lure me back for a weeknight out. Ginett, however, provides the perfect reason for me to head down to the city centre. On top of

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Singapore Food Blog and Review

I used to regularly drink on weekday nights when I worked in town, but since I moved out of the civic and commercial district for work, it takes something special to lure me back for a weeknight out. Ginett, however, provides the perfect reason for me to head down to the city centre. On top of its unique array of dishes from sharing platters to absolutely fantastic desserts, their wine selection and prices are an absolute steal! Will I be back? Yes!

Yet Ginett is more than a wine bar—it is also an all-day dining venue that serves:

  • Buffet/takeaway breakfasts;
  • Weekend brunches until 4 pm;
  • Decently-priced two-course set lunches ($18++);
  • Cocktails and beers (bottled, draft and craft); and
  • Dinner/bar bites till late (last orders are at 10.30 pm Sundays to Thursdays and an hour later during the weekend)

You won’t miss Ginett when you walk down Middle Road. Sited on the first floor of the recently-renovated Hotel G Singapore (known previously as BIG Hotel Singapore), you will probably gawk at its high ceilings, dimly-lit interior, and the hundreds of wine glasses that adorn its bar.

Ginett’s wine menu is extensive, with at least 70 different wines and champagnes directly imported from France. Pair that with unbelievable prices ($6 onwards for a glass of red, white, rose or champagne; bottles start from $30) and knowledgeable wait staff, and it’s only a matter of time that Ginett becomes the new go-to place for wine-lovers and those looking for a cosy dining spot.

On my recent weeknight visit, I order some wine and a 1-metre long cheese board to start ($54++; serves 3 to 4). Word of advice: Servings are generous, so this board might be more suitable for even bigger groups. Groups of up to four people might want to order the smaller G-board instead ($30 ++; three cheese and cold cuts) and save space for dessert. Your mileage might vary with some of the stronger-smelling cheeses, but there should be enough variety to satisfy everyone.

Ginett’s dinner menu (click here) should already cover most bases, but make sure to ask for the daily specials if you’re keen for a little more variety. My dining companion and I did, and that’s how we ended with a moreish Seafood Salad ($18++). I’m used to restaurants churning out a perfunctory platter of limp leaves to placate the odd healthy eater or two, so Ginett’s hearty portions of shrimps, mussels, clams, cuttlefish and other assorted greens is a pleasant surprise. The salad is a substantial starter that’s able to stand independently of its accompanying vinaigrette.

The Sweet Potato Fries ($8++) and Deep Fried Calamari ($9++) were standard bar bites, and if I had known, I might have ordered something a little less conventional, such as Devilled Egg (prepared with smoked salmon and avocado, $$9++) or Hot Chili Fries ($9++).

One of my biggest bugbears is when a dish is not only mediocre, but comes with a similarly uninspiring price tag. Free Range Organic Rotisserie Chicken ($12/18/24 for ¼, ½, or Whole, respectively) is one such dish. While the half-chicken we got was juicy and firm to the bite, its small size and flat taste meant that other protein options on the menu probably provided better value (consider the Grilled Baked Octopus, $19++; Baked Salmon Back, $18++; or the Tuna Tartare, $21++ instead). To be fair, my dining companion and I enjoyed the smooth and buttery mashed potatoes that accompanied the dish.

The Australian Angus Tenderloin (250g, $39++) was competently done. You have a choice of a side (creamy spinach, mesclun salad, mashed potatoes, ratatouille, mushroom fricassée, or potato wedges) and a sauce (béarnaise, pepper, or blue cheese) to go with your protein, but we were too full to entertain another side and went with three sauces instead. It was a serendipitous decision—the piquant béarnaise sauce went particularly well with the meat.

But Ginett shines unequivocally when it comes to its desserts—we were impressed with all four desserts that we sampled:

Baba au Rhum ($12++) is a yeast cake saturated in rum-infused syrup, and boy, was there a lot of rum in this one! Because of their sweetness and firm texture, the blueberries, grapes and strawberry slices are inspired additions to the alcohol-laden crumbly cake. You might want to moderate your alcohol intake if you’re interested in this rather heavy dessert.

It is not always easy to find a Crème Brûlée ($8) with strong vanilla notes and a crust that is not too cloying. Ginett’s rendition fulfils both criteria and makes a strong case for taking up your daily caloric allowance.

Ginett has been considerate with its Molten Chocolate Cake ($13++). Served mug-cake style, you won’t have to worry about getting just the right proportions of warm, oozing chocolate (70% Valrhona Guanaja) with the requisite scoop of vanilla ice-cream.

The Tarik Tarik Tart ($8++) is a nod by Ginett’s chef to local flavours. The tart crumbles nicely, but the star here is really the smooth and frothy teh tarik cream. With this unique proof-of-concept executed nicely, how about a bandung tart next?

Will I return? It’s an obvious answer, Yes! Ginett has hit upon a winning formula with its attractively-priced drinks, central location, and inviting interiors. The venue’s spacious enough for large groups (think 10-12 people), yet cosy enough for a couple looking to connect over a post-dinner tipple. Just make sure you leave space for desserts!

Thank you, Ginett Restaurant and Wine Bar, for the invitation.


Ginett Restaurant and Wine Bar
Hotel G Singapore
200 Middle Road
Singapore 188980
Tel: 6809 7989

Opening Hours:

7 am till late daily (last orders at 10.30 pm from Sundays to Thursdays and 11.30 pm on Fridays and Saturdays)

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Fun is the Word at Jamie’s Italian Pizza and Prosecco Party! http://www.gourmetestorie.com/fun-is-the-word-at-jamies-italian-pizza-and-prosecco-party/ http://www.gourmetestorie.com/fun-is-the-word-at-jamies-italian-pizza-and-prosecco-party/#respond Mon, 06 Mar 2017 21:36:31 +0000 http://www.gourmetestorie.com/?p=28673 Singapore Food Blog and Review

The mind of a chef differs from the mind of one who merely dines. A diner can appreciate good taste when they encounter it. So can a chef, but intriguing flavours also instigate the gears of a chef’s mind to begin whirring. They wonder: how can I replicate this delicious meal in the kitchen? My

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Singapore Food Blog and Review

The mind of a chef differs from the mind of one who merely dines. A diner can appreciate good taste when they encounter it. So can a chef, but intriguing flavours also instigate the gears of a chef’s mind to begin whirring. They wonder: how can I replicate this delicious meal in the kitchen? My mother, who has been cooking for my family since I was a baby, is such a person. She has recently become interested in making her own bread, and even tried her hand at making pizzas. So when I received an invitation to join a pizza-making party to learn how to make pizza from the fine chefs at Jamie’s Italian, I knew who my plus one should be.

When we arrived, the bar at Jamie’s Italian presented each of us with a glass of chilled prosecco in our hands as a pre-party drink. A sparkling Italian white wine resembling champagne (which is from France), the prosecco was sweet and fizzy, and it lifted our spirits in preparation for the pizza-making session.

A wide array of pizza toppings: cheeses such as mozzarella and parmigiana reggiano, different cold cuts, herbs, mushrooms, chilies, anchovies, olives, minced meats, tomatoes…

Once everyone was present, we were led to the back of the restaurant where the party would begin. Our equipment and aprons were laid out neatly on a long metal table with a complimentary teal Jamie’s Italian baseball cap on top of each apron, waiting to be donned. At the far end of the table was a lavish selection of leafy vegetables, cheeses, and meats, our choice of toppings for the pizza we were about to make.

The instructor manipulates the pizza dough

The session began with our chef instructor showing us how to manipulate the pizza dough into the right shape. With some kneading and spinning, the sourdough was made round and flat before it was placed in a generously floured pan. The next step was to spread tomato puree evenly and thinly with a spoon, followed by placing our selected toppings in an orderly pattern on top of the dough.

All participants get to pick out their favourite toppings!

My mother spins the dough as the chef marvels at her skill

After the quick tutorial, we began cracking on our pizzas, scurrying to the toppings table to select our ingredients, then trying our best to emulate the chef’s pizza. My mother proved to be fastest at getting the dough to the right shape, impressing the chefs who were guiding us throughout the process.

Spreading the tomato puree across the dough

The party was boisterous, joyful, and gregarious; we compared everyone’s unique approach to their own pizzas and admired those which were made with beauty and grace. One of the other attendees had brought her little kid, who tried his own hand at making a pizza and endeared himself to the other attendees. The chefs and other staff continued to circle the table, helpfully offering advice and guidance.

Everyone is focused on preparing their pizzas

When a person completes the arrangement of toppings on their pizza, the staff would whisk the pizza to the oven in the kitchen. As we waited for our pizzas to bake, the chef showed us how he would plate the pizza. He first cut the pizza into 4 triangular pieces with a pizza slicer, then placed them in a neat row on a wooden serving board. Additional toppings such as parmesan cheese and salad leaves were laid on as garnishing.

Proud of her freshly baked creation.

Our pizzas emerged fresh out of the oven in ten to twenty minutes. If prepared correctly, the sourdough pizza would be crisp on the edges but soft on the inside, the crusts rising appreciably but the main base remaining thin as a biscuit.

We got to eat our own pizzas, of course, and they were as delicious as we imagined they would be, due to the expert guidance and the fresh ingredients provided by Jamie’s Italian. The chefs went around sampling the different pizzas , so that they could come to a verdict as to who had made the best pizza of all. I felt that my mother’s pizza deserved to win, but of course I’m biased, and the chefs thought differently. The prize – one of Jamie Oliver’s own cookbooks! – was awarded to another attendee, whose pizza did look quite marvellous as well.

My mother and I had some great mother-and-son bonding time!

Even though we didn’t win the cookbook, my mother and I gained something else invaluable that day – a new appreciation of how the best ingredients make the best pizzas, and also some mother-and-son bonding time. This pizza-making party was a really good opportunity for a fun social activity, and I could see it being used as a venue for a birthday party for kids or adults, a small company cohesion, or a bachelorette party. It’s not often that this writer gets to make the food he eats, and I have to say that it was really, really fun.

Thank you Jamie’s Italian for the invitation!


Pizza and Prosecco Parties are available on Monday to Thursday for group bookings from 6 to 20 people, at $48++ per person (comes with 2 glasses of prosecco) or $68++ per person (for free flow of prosecco).

Lunch and dinner menus and $10 standard drinks (housepour spirits, wines and prosecco) are available at an additional cost.

This invitation did not include a preview of the Kid’s Version of this party: in addition to designing their own pizzas, the children will also be taken on a restaurant herb garden tour and an introduction to pasta shapes. This session ends with a lunch of one kid’s meal from the kid’s ala carte menu and fruity water. These interactive sessions are available for bookings for a minimum of 8 kids and are priced at $45++ per child.

For bookings, email sales@jamiesitalian.sg.

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Decadent Sunday Champagne Brunch Buffet at Seasonal Tastes, The Westin Singapore! http://www.gourmetestorie.com/decadent-sunday-champagne-brunch-buffet-at-seasonal-tastes-the-westin-singapore/ http://www.gourmetestorie.com/decadent-sunday-champagne-brunch-buffet-at-seasonal-tastes-the-westin-singapore/#respond Sat, 04 Mar 2017 21:54:52 +0000 http://www.gourmetestorie.com/?p=28655 Singapore Food Blog and Review

Seasonal Tastes at The Westin Singapore is proud to launch their weekly decadent, gourmet buffet delight – the Sunday Champagne Brunch Buffet! With a stunning view of Singapore’s Marina Bay and the South China Sea through the restaurant’s ceiling-high windows from the 32nd floor of Asia Square Tower 2, diners are promised a spectacular afternoon

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Singapore Food Blog and Review

Seasonal Tastes at The Westin Singapore is proud to launch their weekly decadent, gourmet buffet delight – the Sunday Champagne Brunch Buffet! With a stunning view of Singapore’s Marina Bay and the South China Sea through the restaurant’s ceiling-high windows from the 32nd floor of Asia Square Tower 2, diners are promised a spectacular afternoon away from the crowds.

Featuring a smorgasbord of mouthwatering delights, tuck in to a generous selection of fresh seafood, roasts, classic international brunch dishes, local and regional favourites, all on top a free-flow selection of champagne, wine, beer, selected cocktails and soft drinks! The champagne brunch buffet is available every Sunday at $148++ or at $88++ (with only one glass of champagne or drink of your choice). And without further ado, here are some gorgeous pictures to whet your appetite further.

The Verdict

Promise of a panoramic ambience and memorable delights such as the exceptionally fresh portions of oysters and sashimi, buttery foie gras, slivers of fatty pork chop to my all time Pecan tart favourite makes this one Sunday Champagne Brunch buffet worth looking out for! The champagne option is best recommended for those who’d love an endless supply of bubbly and an excuse to possibly lounge in the gorgeous hotel lobby a little while longer as you capture your breath. But for me, and when I do make a return, I would be more than satisfied with a single glass of champagne to accompany what is likely to be a very promising afternoon.
Thank you The Westin Singapore for the invitation!
This guest article was written by Anastasia.

Seasonal Tastes
The Westin Singapore
Level 32
12 Marina View
Asia Square Tower 2
Singapore 018961
Reservations: 6922 6968
Email: seasonaltastes.singapore@westin.com
Website: www.thewestinsingapore.com/seasontastes

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Enjoy The Best of Plaza Brassiere’s Surf & Turf Buffet from $68++ (18 Feb – 26 Mar 17)! http://www.gourmetestorie.com/enjoy-the-best-of-plaza-brassieres-surf-turf-buffet-from-68-18-feb-26-mar-17/ http://www.gourmetestorie.com/enjoy-the-best-of-plaza-brassieres-surf-turf-buffet-from-68-18-feb-26-mar-17/#respond Tue, 14 Feb 2017 16:00:49 +0000 http://www.gourmetestorie.com/?p=28549 Singapore Food Blog and Review

In her famous book Totto-chan: The Little Girl at the Window, Tetsuko Kuroyanagi fondly recalls her unconventional school as a child. One of these memories is of her beloved headmaster believing in the importance of a balanced diet in their lunchboxes, dictating that it should contain “something from the ocean, and something from the hills.”

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Singapore Food Blog and Review

In her famous book Totto-chan: The Little Girl at the Window, Tetsuko Kuroyanagi fondly recalls her unconventional school as a child. One of these memories is of her beloved headmaster believing in the importance of a balanced diet in their lunchboxes, dictating that it should contain “something from the ocean, and something from the hills.” I daresay the new Surf ‘N Turf dinner buffet menu at PARKROYAL’s Plaza Brassiere may just become as fond a memory as Kuroyanagi’s own lunches at Tomoe Gakuen.

Curry Flavoured Crab Meat Salad

We start our dinner with a sampling of something from the ocean. If you love crab but hate peeling shells, the chef made the Curry Flavoured Crab Meat Salad just for you. Crab meat is shredded, mixed with with curry leaves, diced pepper, onion, flavoured with curry, and moulded into the shape of two eggs. The final result is an oblong creation of sweet and tangy goodness.

Seafood Bisque

The Seafood Bisque was a conventional but nonetheless delicious creamy soup with a dominantly lobster taste. Topped with some mushrooms, scallops, and a smidgen of lobster meat, the bisque was warmly pleasurable to drink. While I appreciated the strong and rich flavour of the soup, I did find it a bit too salty for my taste. I did give my feedback to the restaurant, and I believe the bisque will be just right when you visit.

Grilled Live Tiger Prawns

The Grilled Live Tiger Prawns were conventional but showcased everything that is simply brilliant about a well-grilled prawn. Butterflied and buttered, everything was perfect. Take as many as you want; it’s a buffet!

Steamed Lobster in Hua Tiao Sauce

There is one caveat at this all-you-can-eat: the Steamed Lobster in Hua Tiao Sauce. It’s a premium dish that Plaza Brassiere can only offer one per diner of, so savour every single morsel of it. Cut out a bit of lobster meat, ensure you have some fried garlic on it, and dip it in the sauce flavoured with cooking wine before you bring it to your lips. At that point, its delicate preparation by the chef becomes clear. Don’t forget to rummage in the pre-broken claw for more meat!

Rosemary Mustard Chicken Pullet

When you’re done savouring the ocean’s delights, it’s time to look towards the hills. The chef finds pride in the humble chicken with his Rosemary Mustard Chicken Pullet. I was surprised to find this dish wasn’t unfamiliar to me; I remember savouring the exact same flavours at a French restaurant with my family where they also served a roasted chicken in a mustard sauce. This chicken at Plaza Brassiere is based on the same classic French dish called poulet à la moutarde: crispy on the outside, soft on the inside, and mild mustard sauce on the side. C’est delicieux!

Duroc Spanish Pork Collar

Do not assume that the rest of the dishes are French; this buffet is as cosmopolitan as it is amphibious. In another section of the buffet, you can find delectable Duroc Spanish Pork Collar from France’s southern neighbour. The chef has elected to cook the pig to a tender,  gentle, doneness, its slightly pinkish hue demonstrating that it has not reached the complete whiteness of overcooked pork.

Garlic & Pork Bratwurst Sausage

More fantastic meat choices can be found in other dishes from different European provenances, such as the solidly good Garlic & Pork Bratwurst Sausage. For any fan of a good German sausage, this is as good as it gets. Tight, firm casing with a crisp edge where it touched the pan encapsulates some well-packed, evenly cooked sausage mince. It goes without saying homemade mustard with coarse relish is a mandatory accompaniment. If this wasn’t a buffet with so much other food available, I’ll be asking for a bun to put my sausage in and call it a day.

Black Angus Ribeye Steak

But the night is young, and what’s a “surf ‘n turf” without beef? This buffet comes with not one, but two high quality cuts: Black Angus Ribeye Steak, and Wagyu MBS3-4 D-Rump. Any discerning steak lover knows the ribeye is one of the best cuts in the cow, and it certainly didn’t fail to disappoint.

Wagyu MBS 3-4 D Rump

The name of the Australian wagyu beef might seem like a serial number to the uninitiated, but the seasoned beef connoisseur will recognise it as referring to the marbling score (MBS) of the D Rump, a part of the cow that includes the sirloin. While it is not Japanese wagyu, an MBS of 3-4 is considered a decent marbling level with plenty of fat streaking throughout the meat while retaining enough muscle protein for a firm overall texture. Between these two choices of beef, there should be enough cow to satisfy even the most fervent beef eaters.

The lesson behind the aphorism ‘something from the ocean, and something from the hills’ espoused by Totto-chan’s headmaster was that it was surprisingly easy for Totto-chan’s mother to fulfil this lunchbox requirement; a bit of creativity was all that was needed to produce a delicious and wholesome meal. Plaza Brassiere’s Surf N’ Turf buffet brings together some of the best classic preparations of seafood and meat honed over decades in a wide range of different cuisines. Your tastebuds deserve a global education.

Available exclusively from 18th February to 26th March, the Surf ‘N’ Turf dinner buffet starts from $68++, with an unlimited alcoholic drinks option at an additional $18++. Select credit card holders get a further 20% off the total bill, making this a buffet worth saving your appetite for.

Thank you PARKROYAL on Beach Road for the invitation.
Dishes were plated for the media session.


Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Reservations: 6505 5710
Website Reservation: Click here to visit website for online booking.

Surf ‘N Turf (An Oriental Original) at Plaza Brassiere begins on 18th February and ends on 26th March 2017, and is available for dinner from 6-10pm. $68++ for adults and $41++ for children. $18 extra provides unlimited servings of alcoholic and non-alcoholic beverages. 20% discount on the buffet price for DBS/POSB credit card holders, and 20% discount on the total bill for UOB credit card holders.

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Honolulu Cafe: Are its Fabled Egg Tarts Worth The Visit? http://www.gourmetestorie.com/honolulu-cafe-fabled-egg-tarts-worth-the-visit/ http://www.gourmetestorie.com/honolulu-cafe-fabled-egg-tarts-worth-the-visit/#respond Mon, 13 Feb 2017 17:46:00 +0000 http://www.gourmetestorie.com/?p=28544 Singapore Food Blog and Review

Let’s not beat around the bush: Honolulu Café has an unfortunate reputation in Singapore. You would think that an established brand wouldn’t sink to such depths, but it didn’t take long for complaints to pour in about this Hong Kong establishment’s rude staff, mediocre milk tea, and perennially limited stocks. What can establishments with poor reputations do,

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Singapore Food Blog and Review

Let’s not beat around the bush: Honolulu Café has an unfortunate reputation in Singapore. You would think that an established brand wouldn’t sink to such depths, but it didn’t take long for complaints to pour in about this Hong Kong establishment’s rude staff, mediocre milk tea, and perennially limited stocks.

What can establishments with poor reputations do, besides addressing customers’ complaints head-on? One way, of course, is to hire a PR firm and go on a charm offensive.

This is how I find myself in an almost-empty joint on a recent weekday evening. While I am unable to comment on service or the availability of its egg tarts because I’m on an invited tasting session, I am sorry to report that the tarts and milk tea are not so outstanding as to mitigate the poor press it has gotten. But generally, the food is not bad for its price.

Let’s start with what doesn’t work: its popular milk tea ($3++ hot / $3.50 ++ cold) is much too sweet. Perhaps it was a bad batch, but the tea was so cloying that I could not manage more than a few sips of the iced version. My dining partner was more intrepid and gulped down most of it, but he was soon consumed by an intense thirst. The café would do well to examine if its tea could be less sweet— customers can always add sugar to taste.

Thankfully, its signature egg tarts ($1.80++ each) and pineapple buns with butter ($2++ each) passed muster. One of the things of setting up shop in food-crazed Singapore is that comparisons to other known brands are inevitable. While these egg tarts and pineapple buns aren’t the most outstanding on this island, they are decent enough. The 192 folds that go into making each egg tart are not just a gimmick—I found the tarts pleasantly buttery with a good, firm bite.

I reserve my praise for the café’s newly-launched item, the Beancurd Tart ($2++ each). After carefully experimenting with different blends of bean curd and pastry, Honolulu Café has come up with a preservative-free confection made from 100% bean curd. Encased in a buttery, melt-in-mouth shortcrust pastry, Honolulu’s bean curd tarts are chilled overnight and are best consumed within 30 minutes of purchase. I loved how smooth and cold the beancurd centre was, and would have happily eaten two or more of this if I didn’t have to worry about the calories.

Still, Honolulu Café is not out of the woods. While its pastries are not bad at all, it will not survive for much longer if it cannot convince Singaporeans to visit this quiet corner of Orchard Road. Service is apparently a sticking point for visitors, and while the restaurant may seek to model itself after Hong Kong’s cha chan tengs, poor service should not be on its list of attributes to emulate.

Thank you Honolulu Cafe for the invitation.


Honolulu Cafe
The Centrepoint
176 Orchard Road
#01-33F/G
Singapore 238843
Tel: 6734 6609

Opening Hours:     11 am – 10 pm daily

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