Yesterday was probably one of the sweetest eye openers into the highlights of Penang Culinary delights for me. I discovered, a la buffet style, an excellent serving of Prawn Mee, a bodacious sweet acidic portion of Lor Mee and an Oyster Omellete with a very good balance in ingredient ratio. Normally, when it comes to buffets, I would regularly choose International, Japanese and European over the traditional dishes. Maybe its the sense of stepping out of what is familiar into some adventurous journey into the singular global feast that makes it exciting, but the Penang buffet held at Parkroyal on Beach Road Plaza Brasserie, where local favourites are on the menu, did I realise that perhaps some of the most tender heartwarming flavours are those close at heart.
Chef Toon dishing out a portion of Oyster Omellete for me.
For the period of 20th to 29th May, where the Penang Buffet is served up at Parkroyal’s Plaza Brasserie, two guest hawkers Chef Toon Chin Hye (Win Soon Fried Oyster Omelette at Northern Beach Cafe) and Chef Teoh Hoo Guan (Liang You Tea House) will be in Singapore whipping up their specialisations of Oyster Omellete and Loh Mee respectively.
I made a beeline for Chef Toon’s Oyster Omelette as Orh-Luak itself is probably one dish I’m very familiar with (and also due to the fact that I had a very large serving the night before from Bedok 85). This was an excellent serving, with good balance of ingredients be it in the eggs, oysters, flour and seasonings. The crispy bits at the edges add all the more to the texture and each portion gives a good blend of the savoury, the juicy and sweet, and the tantalizing goodness all combined when topped with the acidic chilli dip.
The one dish that I must absolutely rave about is the Penang Prawn Mee. I took the first sip and my eyes opened. I took the second sip and I wanted more. The savoury sea flavours were so well concentrated into a beautiful red stock that the rich umami goodness is not to be missed. And with the broth being warm, it opens up flavours into making each bowl a very, very delightful affair. Perhaps one of the best Prawn Mees I’ve had. Exceptional cuisine!
Penang Assam Laksa is also served nicely with the broth being rich in savoury slightly sour flavours. No gelak-ness when it comes to this dish, just clear tastes with all the comfort.
Chef Teoh’s Loh Mee is what I might say a finer and maybe even more refined version of the Loh Mee I’ve come to know.
The brown stock is viscous and sparkling with savoury sweet flavours and a strong glaze of the vinegar. It is described as being mainly brewed with fresh pork bones and spare ribs meat which I suspect is on hours on end. Impressionable, and I still can remember the flavours well. Maybe its the shiny appearance from the picture above, but I know my mouth is watering.
Ayam Inchi Kabin
Quite a number of specialties from Penang are available at the buffet. Items such as Ayam inchi Kabin, Penang Lobak, Penang Jealtah, Char Kway Teow, Kang Kong Sambal Belachan and Grey Prawns with Assam Sauce are available.
Assam fish is on the menu.
Another main gem I found in the buffet is the Pig’s Stomach Soup. In all its traditional gut and glory (pardon the pun), this is an excellent rendition of the traditional warm classic. No meaty scent here but just fresh fragrant broth with the pepperish touch, and a good mix of innards of various types. Sip after sip, you might even get another bowl.
I opened up one of the food metal displays and was immediately greeted by the sour yet fragrant aroma of the Black Vinegar Pork Trotters. The meat is tender with a decent amount of fat and skin on each pieces. Though the portions might have been chopped too small, in dishes like this the broth gives excellent brownie points.
One thing I like about the Penang buffet is that if you have friends or family who still would like their fresh seafood, international flavours and even a good serving and variety of European cheese on the menu, they are all still available at Plaza Brasserie in the same buffet spread.
Japanese Sushi and Sashimi
Traditional Chinese Classic of Braised Sea Cucumber with Mushrooms and Vegetables
These look very good
Loh Bak, Gah! I so wanted to try this but only remembered about it when I was editing the photos.
Make your own Penang Rojak complete with Century Egg and Decadent Prawn Paste Sauce
Sweet Nonya Desserts
More Cake Classics
Looking back all the dishes, I am well tempted to make a return visit. Especially since I didn’t get to try the full spectrum of dishes as I had to rush off for another appointment. I will dream about that Prawn Mee tonight and hopefully I can finish the bowl then. The Penang Buffet at Parkroyal on Beach Road’s Plaza Brasserie is one to look out for during this limited time of 20th – 29th May. The spread is plentiful and on top of that there is an International selection to accompany the meal. Excellent flavours of many worlds (ok a tad exaggeration) in a single sitting. And there is a lucky draw for diners, a 3 day 2 night stay with buffet breakfast for 2 people at the Parkroyal Penang Resort. Sweetens the deal with a big burp to you.
Many thanks to Karen, Marketing Communications Manager, Parkroyal on Beach Road for the invitation.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][Update] I was back again at Parkroyal Beach Road’s Penang Buffet the very next day for lunch with my family (I think its something to do with looking at the pictures on the blog over and over again). I grabbed a few more shots along the way, two traditional favourites – Penang Rojak and Chendol.
The rojak is served (DIY) slightly different with the addition of the Bua Long Long fruit. I’ve come to know it as the extremely sour, nutty with that bit of crunch in every bite fruit with a surprising refreshing tart taste. Mix it all up with the radish, fruits, cuttlefish, and you have a very delectable serving of Penang Rojak. The rojak sauce coats the neutral tasting ingredients very deeply with a well smoked scent that permeates an idea of sweetness and savoury. Its like, how could I forget this the previous day?
Then there was the Chendol. Just simply decadent, I chose not to go too much with the Gula Melaka and the fresh Coconut milk. Its too much to eat in one sitting already.
My return visit, I was looking forward to the Black Vinegar Pig’s Trotters and the Pig’s Stomach Soup but as learnt from the Sous-Chef, the dishes are rotated every other day to refresh the line up. Dang. But still a big burp!
PARKROYAL on Beach Road
7500A Beach Road
Tel : 6505 5666
Opens From : 6am to Midnight
Flavours of Penang