It’s been some time since I was last back at Pan Pacific Orchard, but after a few months of intense refurbishment and re-decoration, the hotel is once again refreshed and ready to be presented in all its glamour to the public! The new decor and touch-ups spread from the main hotel lobby to the rooms and the hotel’s indoor spa. Featuring to what I call a zen-like theme where there is a distinct harmonious balance between soft brown wood and the cozy shiny interior.
At the media appreciation event last week, guests were treated to a culinary smorgasbord specially prepared by Chef Andy and his team. And as I have said, if Chef Andy were to take this spread and jazz up the already delectable variety at the 10@Claymore buffet line, I think it will be an amazing experience altogether (with a price increase of course). So for just the special moment of the night, glance through these pictures and prepare your imaginative stomachs.
Some of the finest Jamon Iberico, thinly sliced and served alongside tomato confit and olives
An entire station dedicated to melting cheese served atop roasted vegetables
Roasted Roots and Vegetables of all kinds. Trust me, I’ve never seen some of these before.
Dumplings with caviar
Steamed Egg served in shell topped with caviar
I really thought this was deep fried Foie Gras, but still delish.
Assorted Hors d’oeuvres
Oysters soaked in Mint or Tomato
Steak, Chunky with Black Pepper
I have no idea what these were
The dessert table
Cream Cheese Ice Cream Cones
Don’t they all look yummy! To try out the creations whipped up by Chef Andy and his team, maybe you can consider heading down to 10@Claymore for a fantastic dinner buffet that I’ve always enjoyed. Dang, I’m hungry again.