Oscar’s – Think Local Eat Local Be Local [MEDIA INVITE]

Asian Caesar Salad

This National Day, Oscar’s at Conrad Centennial Singapore join the celebration with the theme “Think Local – Eat Local – Be Local” from now till 31 August 2019.

Conrad Bear Celebrating Singapore's 54th Birthday

You can treat your tastebuds with the extensive spread of amazing local dishes. LD and I visited Oscars for their weekday buffet and we are still mesmerized by the amazing spread.

Mixed Asian Crackers with Spicy Kecap Manis

Asian Caesar Salad. The famous Caesar salad at Oscar’s is taking on an Asian theme. Condiments include Ikan Bilis, Pickled Radish, Stewed Peanuts, Fried Fish Skin, Mushrooms, Quail Eggs, Pork Floss and Sambal Dressing. It is then tossed inside the big parmesan cheese wheel so it is evenly coated with cheese. The final taste is creamy, rich and uniquely Asian. Yummy.

Asian Caesar Salad Ingredients

Asian Caesar Salad Ingredients

Asian Caesar Salad

Hand Pulled Beef Brisket in Bak Pau at Live Station. The pau is soft and fluffy, while the beef brisket is moist, juicy and melts in your mouth. The grilled pineapples and chipotle mayonnaise gave the pau creamy, spicy twang with a sweet tangy finish at the end.

Hand Pulled Beef Brisket in Bak Pau

Teochew-style Braised Duck. The skin of the duck is soft and just melts in your mouth. While the flesh is succulent and thoroughly infused with the braising sauce. It is braised together with firm beancurd that is soft and tasty.

Teochew-style Braised Duck

Kari Daging – Malaysian Style Beef Curry. Solid flavour that is filled with curry spices. The curry is thick and intense and the cubed beef will need some chewing to extract more flavours. Good to eat with White Rice.

Kari Daging

Cantonese Roast Station. Not a station that I will normally visit during buffet. However, I was pleasantly surprised by the Cantonese roast here. The chicken is juicy and succulent, while the roast pork has a serious crispy skin and tender meat. The char siew is fatty and sweet, but it can do with more charred.

Cantonese Roast Station

Muar Otah-Otah Fried Rice. Delicious cube otah tossed with al dente fried rice. The fried rice is flavourful, while the otah has a bit crunch and moist internally. The otah cubes are evenly spread and you can taste it in each bite.

Muar Otah-Otah Fried Rice

Laksa. Check out the outdoor noodle station to taste this Singapore local dish. The rice noodle is smooth and silky, while the laksa broth is thick, solid and filled with spices.

Laksa

Moving to desserts, Bicentennial Lapis is a must try and it is also the special creation to celebrate Singapore’s birthday this year. You can taste the milky rose syrup flavour, with the moist lapis cake and chewiness of the bubble tea pearl.

Bicentennial Lapis & Traditional Kueh Lapis

Durian Moose Cake. The cream and sponge cake are soft and moist, paired nicely with delectable durian moose. The flavour of the durian is mellow and not overpowering.

Durian Moose Cake with Bicentennial Lapis

The rest of the desserts line up. The rest of the desserts are equally good. This round I had pandan infused tiramisu with milo powder, traditional bread and butter pudding, jasmine tea crème brulee, jackfruit compote panna cotta and mango & mint chantilly. Not to mention crowd favourites like waffles and pancakes with ice creams. 

Mango & Mint Chantilly

Traditional Bread and Butter Pudding

While the above dishes are the focus during this period, the regular mainstay items readily available such as fresh oysters, cold seafood selections, cold cuts & cheeses, sushi & sashimi, International roast, International cuisine and many more irresistible dishes.

Fresh Oysters & Cold Seafood Selections

Think Local Eat Local Be Local Buffet

When: Now till 31 August 2019 – Dinner.

Where: Oscar’s Café and Terrace, Conrad Centennial Singapore

Price:

Sun – Thu Dinner: Adult $79.00*, Child $39.50

Fri & Sat Dinner: Adult $89.00*, Child $44.50

*includes free-flow of Pina Colada Slushy.

The full menu is available here.

For reservations or enquiries, please call Oscar’s at 6432 7463/81 or email 

sinci.oscars@conradhotels.com.

Pina Colada Slushy

Thank you very much to Conrad Centennial Singapore for hosting us.

Food & Drinks: 8.5/10

Value: 9/10

Service: N/A

Ambiance: 8.5/10

Budget per Person: $81 & Above

Oscar's

2 Temasek Boulevard

Lobby Level, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7481

W: http://bit.ly/cbkconradoscars

F: https://www.facebook.com/conradcentennialsingapore

IG: @Conradsingapore

OH:

Open 24 Hours for A la carte menu

Buffet Breakfast: 06.00 – 10.30

Buffet Lunch: 12.00 – 14.30

Buffet Dinner: 18.00 – 22.00

Sunday Brunch: 12.30 – 15.30

SBCD – New Korean Puffer Fish Menu [MEDIA INVITE]

Puffer Fish Skin with Vegetables

On 15^th July 2019, SBCD Korean Tofu House (‘SBCD’) officially launched its Korean Puffer Fish menu in Singapore. Puffer fish is known as a deadly delicacy in Japan, it was on top of my must-try list during my visit to Tokyo a few years back. It remains as one of my most treasure dining experience.

SBCD Korean Tofu House @ Tanjong Pagar Centre

The Korean puffer fish sold in SBCD is exported by K-Fish, the licensing brand established by Korea Fisheries Association. K-Fish license is given to safe and high-quality Korean fishery export products and supply partners that have passed rigorous procedures and strict evaluation standards of the Ministry of Oceans and Fisheries (MOF).

Korea Fisheries Association Manager Mr Park Sang-Hoon

SBCD uses many Korean fishery products in their recipes as Korea is known to have some of the best marine biodiversity in the world. K-Fish products used in SBCD include cockles, seaweed, yellow fish and puffer fish. Korean Puffer Fish, known as bokeo in Korean, is breed poison-free under domestic conditions. For SBCD, the bokeo will still go through stringent inspection for any unsafe parts and all parts that may contain trances of poison will be removed completely before being packed and frozen to Singapore.

Korean Puffer Fish

During the Media Preview, we sample 3 puffer fish dishes and other dishes from K-Fish line.  Spicy Puffer Fish Skin with Vegetables ($19.90). The skin of the puffer fish is springy and chewy. As the skin taste very bland, it is marinated with red pepper paste, vegetables and Korean parsley. It is normally eaten wrapped with seaweed or just with white rice.

Puffer Fish Skin with Vegetables

Puffer Fish Skin with Vegetables eaten with seaweed

Deep Fried Puffer Fish ($19.90). It has a crispy exterior, with moist and firm flesh internally. A dash of lemon will give a bit of zing to this dish. It is good to be eaten with rice. I feel you can add mayonnaise as a dipping sauce or make it as fish and chips for the kids’ meal.

Deep Fried Puffer Fish 

Deep Fried Puffer Fish 

Puffer Fish Bulgogi ($49.90). Cooked in the stone wok, with Korean bean sprouts, onions and Korean parsley. We were told that Korean parsley is normally used to neutralise any poison in the bokeo in Korea. It has a minty flavour like our version of “Tang Oh”. The first thing that surprise us is the red colour of the bulgogi, unlike the usual sweet and brown colour sauce found the in beef bulgogi. The flesh of the fish taste firm with spiciness from the marinade. The spiciness level of this dish is 4/5 on CBK spiciness ratings.

Puffer Fish Bulgogi 

Puffer Fish Bulgogi with Korean Parsley

Puffer Fish Bulgogi

Cockles Bibimbap ($24.90). Unlike the blood cockles we commonly found in our laksa or char kway teow, the Korean version is closer to clam. It tasted sweet, chewy and juicy and when you mixed it with your rice, the taste is just so appetizing that you will be asking for more.

Cockles Bibimbap 

Cockles Bibimbap 

Spicy Seafood Soontofu ($21.90). The soontofu is cooked with crab, prawns, clams and mussels from K-fish. It is absent of any fishy flavour and it brought out the sweetness in the stew. For a person that does not enjoy spicy stew, I have to admit I do like this version of soontofu.

Spicy Seafood Soontofu

Spicy Seafood Soontofu

Eomuk Korean Fishcake. The typical Korean fishcake, cooked on a stick. It is chewy and packs with fish flavour making it a pleasant snack. The Korean fishcake on a stick is not on SBCD menu, instead you can enjoy the fishcake in the Fishcake Soontofu ($21.90).

Eomuk Korean Fishcake

Eomuk Korean Fishcake

Not forgetting, the famous fried yellow fish served as side dishes in SBCD also supplied under K-Fish license. 

Fried Yellow Fish

Hot Stone Rice

Side Dishes / Banchan

Overall, LD and I enjoy these Korean puffer fish dishes plus the K-Fish products served in SBCD. I am glad to see puffer fish getting more recognition and I believe that through domestic farming, the non-poisonous puffer fish will be popular as well. On the downside, it cannot hold the title of deadly delicacy anymore. Check out the K-Fish selections in SBCD together with the famous puffer fish. Cheers!!

Puffer Fish Menu
Image Credit: SBCD Singapore

New Menu from July 2019
Image Credit: SBCD Singapore

Thank you very much to H3 (Cube) Pte Ltd team, SBCD Singapore and K-Fish for hosting us.

Food & Drink: 7.5/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $26 - $50

SBCD Korean Tofu House

7 Wallich Street

#B1-01&02, Tanjong Pagar Centre

Singapore 078884

T: +65 6386 6441

W: https://sbcd.com.sg/

F: https://www.facebook.com/SBCDSingapore/

IG: @sbcdsingapore

OH: Daily 11.30 – 22.00

Other Outlet:

9 Raffles Boulevard

#01-114, Millenia Walk

Singapore 039586

T: +65 6873 6441

OH: Daily 11.30 – 22.00

Si Chuan Dou Hua – 100 Sichuan Delights, 1 Gastronomic Feast [MEDIA INVITE]

Dessert - Crispy Glutinous Rice Ball with Sesame Red Bean Paste

The popular ‘100 Sichuan Delights, 1 Gastronomic Feast’ promotion, returns for the fourth consecutive year from 8 July to 30 September 2019 at PARKROYAL on Beach Road. This year’s a la carte buffet sees 102 dishes in 26 flavour profiles.

Chilled Sliced Radish in Sweet and Sour Sauce

This year Executive Sichuan Chef Zeng Feng’s wish to showcase the multiple facets of Sichuan cuisine beyond the popular “mala” flavour. Two examples of distinct Sichuan flavours that are slowly disappearing are the nutty Sesame & Pepper Sauce and Sichuan Mince Pepper & Spring Onion Sauce.

Sliced Chicken in Minced Sichuan Pepper Sauce

The nutty Sesame & Pepper Sauce flavour is represented in these dishes: Sliced Fish Maw in Sesame Sauce, Chilled ‘You Mai’ Vegetables in Sesame Sauce and Sichuan Noodles in Sichuan Pepper and Sesame Sauce. Instead of the creamy nutty flavour in regular sesame sauce, in the Sichuan version, you can taste the heat creaming at the end of each bite.

Chilled ‘You Mai’ Vegetables in Sesame Sauce

Sichuan Mince Pepper & Spring Onion Sauce flavour is represented by these dishes: Boiled Sliced Fish in Minced Sichuan Pepper Sauce, Sliced Chicken in Minced Sichuan Pepper Sauce and Fresh Scallops in Sichuan Pepper Sauce. Instead of a fiery red colour, the colour of the sauce is green from the spring onion. The dishes are fragrant and enticing.

Boiled Sliced Fish in Minced Sichuan Pepper Sauce

Pork Knuckle with Fresh Chilli and Marinated Chicken Feet with Preserved Chilli will be a hit with fans of Sichuan cuisine. These dishes use red fresh chilli and green preserved chilli to create the appetising spicy and sour combo. 

Marinated Chicken Feet with Preserved Chilli 

Sweet is not a flavour profile that you will associate with Sichuan cuisine. I was surprised when I see Steamed Pork Belly in Sweet Sauce. The presentation looks like a bouquet of flower, where each sliced pork belly is rolled with red bean paste and steamed on a bed of sugar. If you are looking for a pork dish for dessert, this might be the one.

Steamed Pork Belly in Sweet Sauce

The following are my picks:

Anything with Dou Hua. Renowned for its light and silky texture, the homemade bean curd will elevate any dishes combined with it. One of the dishes is Stir-fried Sliced Beef with Chilli Powder served with “Dou Hua”. The flavour of the beef with the silkiness of the “Dou Hua” is just awesome. 

Stir-fried Sliced Beef with Chilli Powder served with “Dou Hua” 

Braised Bean Curd in Sweet Bean Sauce

The Dumplings. These mini bite-size dumplings are bursting with flavours. Served in broth or Chilli Oil, you can choose the flavours that you like or even both.

Minced Meat Dumpling in Superior Stock

Minced Meat Dumpling in Chilli Oil

Steam Egg in Prawn Paste. One of the less menacing dishes here. The minced pork is marinated with prawn paste and sandwich between egg yolk mix and egg white. This patty might look plain, but it is packed with flavours.

Steam Egg in Prawn Paste

Fresh Prawns in Sichuan Style. Fresh and crunchy prawns, tossed with aromatic Sichuan pepper. It has a medium spiciness level with a touch of numbness.

Fresh Prawns in Sichuan Style

Boiled Fish Slices in Spicy Soup. The sliced fish is swimming inside the spicy soup. Surprisingly the silky and flaky fish does not taste spicy at all. Instead, it absorbs the aroma of the sesame seeds.

Boiled Fish Slices in Spicy Soup

Stir-Fried Sliced Fish in Tomato Sauce. Each of the fish slices is deep-fried till crispy and covered evenly with tomato sauce. The tanginess from the tomato sauce combines with the crunchiness of the fish is just irresistible.

Stir-Fried Sliced Fish in Tomato Sauce

Desserts. Chilled Peach Resin with Sago and Sichuan Glutinous Pancake was the perfect ending for me. The sago ball is mildly sweet and contains health benefit from the peach resin. While the pancake has a crisp texture externally followed with gooey texture.

Chilled Peach Resin with Sago

Sichuan Glutinous Pancake

For this gastronomic feast, HUIMANNONG Sakura Sake is the suggested pairing. This rice wine is originated from Wuhan, it has a lower alcohol content with light and refreshing taste.

HUIMANNONG Sakura Sake

Overall, 100 Sichuan Delights, 1 Gastronomic Feast is a feast not to be missed. This feast showcases different flavours of Sichuan cuisine that I never see before. For Sichuan Cuisine fans this is a must-try event, while for the rest it is an eye-opener in Sichuan Cuisine.

Chilled Chicken in Chinese Rice Wine

100 Sichuan Delights, 1 Gastronomic Feast

When: 8 July to 30 September 2019

Where: Si Chuan Dou Hua at PARKROYAL on Beach Road

Price:

$60 per adult with a complimentary glass of HUIMANNONG Sakura Sake

$30 for children (*age 6 to 12).

Full Menu is available at 

http://www.sichuandouhua.com/promotion/100-sichuan-delights-1-gastronomic-feast

Thank you very much PARKROYAL on Beach Road and Si Chuan Dou Hua for hosting the tasting event.

Food & Drinks: 7.75/10

Value: 7.75/10

Service: N/A (Tasting Event)

Ambiance: 8.5/10

Budget per Person: $51 - $80, $81 and Above

Si Chuan Dou Hua

7500 Beach Road

PARKROYAL on Beach Road

Singapore 199591

T: +65 6505 5722

W: http://www.sichuandouhua.com/

F: https://www.facebook.com/sichuandouhua/

IG: @Sichuandouhua_sg

OH:

Lunch: 11.30 – 14.30

High Tea: 14.30 – 18.00

Dinner: 18.30 – 22.30