Tag Archives: Buffet
From the very same people who brought you Arteastiq Boutique Tea House, their newest foray into the local dining scene- MUSEO sports a decidedly swankier and classier appeal, incorporating both a restaurant and barroom with one of today’s most luxurious postal codes- Quayside Isle on Sentosa Island.
Pronounced as ‘MOO-ZAY-O’, which is Museum in Italian, MUSEO boasts of a ritzy interior, with rough-cut concrete walls, plush comfy seating as well as an integrated social painting studio (known as Art Jam at Arteastiq), a stunning view of the Marina and a picturesque sunset to boot. Accompanied by specially selected house music, MUSEO seeks to whisk you off into an idyllic respite where the mind can relax and the soul is at ease.
The first-of-its-kind, MUSEO presents a whole new dining concept of ‘Dine-In-A-Cup’ where signatures of Pan Roast Cod Fillet $33 and Two-way Lamb $35 are served in tasteful glass holders, adding on to the overall snazzy appeal of this place.
For a more intimate touch, diners are allowed to customize their very own Mezzanine set by choosing up to 4 out of 12 specially concocted Chef creations for $39. Alternatively, you could leave it to the expertise of Chef Yip and his team and order their Mezzanine Signatures, which includes 4 recherché selections for $38.
** Do note that these are tasting portions
The gimmicky concept of Specialty Tea Sets has also been brought over from Arteastiq and diners will recognise the similar presentation of the teapot, glass cup, biscotti and shot of syrup, all served neatly in a row on a dark wood tray with a tea menu which includes old favourites and new refreshing concoctions of Fruit, Floral and Ginger teas.
Seafood and buffet lovers will be thrilled to know that they can get the best of both worlds here at Plaza Brasserie, PARKROYAL on Beach Road with their special Best of Asia Seafood Fiesta from the 8th of March- 31st May 2013 with special additions to the buffet line during the Easter season and Mother’s Day where mothers will be pampered with a complimentary glass of cocktail and a return buffet voucher for Father’s Day!
Begin the seafood extravaganza by tucking into the wide variety of hot appetizers such as Tangy Crabmeat Cake with Coriander Leaves, Deep-fried Crab Claws, Gratinated Half-shell Scallops with Fresh Herbs and Baked Whole Salmon. If you prefer to start your feast on a cold note, the Black Mussels, Tiger Prawns, Australian Queen Scallops, Fresh Oysters and Flower Crabs at the Seafood on Ice section are a good way to go.
Several ‘live’ cooking stations are also available along the buffet line such as the Teppanyaki Grill, where Chef cooks a selection of Prawns, Stingray, Sotong and Salmon in front of your very eyes. This is however only available from Fridays- Sundays.
But buffet diners on the weekdays need not fret because weekday specials of Red Garoupa and Sea Bass, cooked in either Hong Kong or Thai style are equally scrumptious. I know I enjoyed my uber fresh Steamed Sea Bass with Nonya Sauce (first picture) very much!
The Laksa Lemak is also another ‘live’ station offered at the Best of Asia Seafood Fiesta where you can get your fix of this spicy coconut-based gravy noodles that is only cooked upon order. The best part about buffets is that you can go back for as many bowls as you want till you are completely satisfied!
CELEBRATE A YEAR OF ABUNDANCE
WITH CROWNE PLAZA CHANGI AIRPORT
Azur at Crowne Plaza Changi Airport welcomes the year of the Water Snake with an abundant feast of treasures from the 9th of Feb- 24th Feb 2013. This festive buffet will feature more than 20 mouthwatering delights that symbolise abundance, wealth, success and fortune for the coming year. Watch as the chefs of Azur whip up dishes at the show kitchens, choose from the wide array of seafood on ice or enjoy a free-flow of Yusheng at the Yusheng counter. Either way, it will definitely be an indulgent and abundant dining experience. Menu items are rotated and available on different days during the festive period so do check out the Azur website for more details.
Prosperity ‘Lo Hei’ Yusheng
Both the ‘Three Treasures’ Yusheng and ‘Eternal Prosperity’ Yusheng are available for takeaway from 31st Jan- 24th Feb 2013. The former features ‘three treasures’ or special ingredients of Hokkigai Surf Clams, Ginseng and Yuzu Dressing with a beautiful blend of Japanese and Chinese elements such as Japanese picked radish, Wakame seaweed, Tamago, Chinese pickled mango and Bak Kwa Strips served with crispy wanton skin. This Yusheng serves 8 pax and is priced at $68++. For a more traditional alternative with fresh Norwegian Salmon, tasty golden radish, tangy pomelo and sweet plum sauce, go for the ‘Eternal Prosperity’ Yusheng at $48++ for 8 pax.
Prices for the CNY period:
Chinese New Year Eve Dinner (9 February 2013)
Adult: $88.00++ Child: $44.00++
Chinese New Year Day 1 & 2 Brunch (10 – 11 February 2013)
Adult: $58.00++ Child: $29.00++
Chinese New Year Day 1 & 2 Dinner (10 – 11 February 2013)
Adult: $78.00++ Child: $39.00++
Chinese New Year Weekday Lunch (12 – 15, 18 – 22 February 2013)
Adult: $48.00++ Child: $24.00++
Chinese New Year Weekday Dinner (12 – 15, 18 – 22 February 2013)
Adult: $58.00++ Child: $29.00++
Thailand is fast becoming one of the most popular destinations for Singaporeans to escape for a quick getaway. Not only because it is near, cheap to get to on a budget airline, has amazing shopping but most importantly of course, because of the food!
And now with the opening of MooJaa, Mookata Thai BBQ Steamboat, a barbeque/hot-pot eatery along Keong Saik Road, it is almost like having a bit of that Thai experience along the busy streets of Bangkok in a fully air-conditioned well ventilated restaurant, without that after-smell of BBQ. With a Thai chef at the helm and 7/10 families visiting MooJaa being Thai, it is almost a straight out endorsement to the authenticity of the food offered here.
“Moo Ka Ta” literally means “pork skillet” in Thai and refers to the special apparatus used to cook at MooJaa. Made out of a trough of soup sitting over a crock of charcoal with a grill placed over the trough, it is an ingenious two way traffic of allowing the smoke from the charcoal to permeate the meats grilling on top, and for the juices from the meat to drip into the soup, enhancing the flavours of the broth which you can slowly savour and drink.
Binchotan Japanese charcoal is used here at MooJaa as it produces noticeably less soot residue compared to locally obtained charcoal so you are assured that your meats and soup keeps to its true essence with none of that black soot that we often see at regular barbeques.
AZUR IS GIVING POWER TO THE PEOPLE
The Crowne Plaza Changi Airport Signature Restaurant, Azur is giving fans an opportunity to vote for their favourite dishes which will be featured in the Azur buffet line-up from 2-11 November 2012. Executive Sous-Chef Alvin Leong and his team have put together eight special creations with two separate themes- Sinfully Rich and Absolutely Scrumptious consisting of four dishes each. And the winning theme will be decided by YOU when you visit their Facebook Page to “like” the photo of your favourite team of signatures from 15 – 28 October 2012. So scroll on down for a preview of the eight dishes and get voting for the team that gets your tastebuds ticking.
Team A: Sinfully Rich
Sea Salt Roasted Crispy Pork Belly with Peri Peri Sauce
A slight twist to an Asian delight, Chef Leong had cleverly rubbed some sea salt in the marinate before roasting that hulk of boneless pork belly, skin and all to a beautiful crispy golden brown and the appetizing crackling sound as he sliced it up into smaller pieces for service. A dip of Peri Peri sauce lent a hint of spice with its grounded peppers as well as a whole new dimension to this otherwise overused cut of meat in Chinese cuisine. I would however have appreciated a tad more sea salt in the salt-rub of the meat for a more decadent taste.
Summer Berries Sea Prawn with Minty Plum Sauce
Loved the presentation of this colourful and bright summery dish with the healthy use of berries for that added sweetness. This prawn was fried to perfection and had a very tasty sweet marinate probably contributed by the plum sauce used. Chef Leong says that this creation first came to mind when he participated in a cooking show catered for senior citizens as they tend to be more health conscious. So if grandpa and grandma approves, it’s definitely good to eat and good for the body.