Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle: February 2020

Shredded Scallops with Fish and Egg White

Prima Tower Revolving Restaurant is a landmark dining destination restaurant in Singapore. Build on top of a grain silo in 1977, it still endeared diners with its culinary creation and panoramic view of the sea, Sentosa, Resort World Sentosa and around Singapore island.

The View of Sentosa and RWS

Prima Tower is led by Hong Kong Master Chef Chan, who has 30 years of culinary experience. Prima Tower served authentic Beijing cuisine and Cantonese Dim Sim as well.

Peking Duck ($70, whole) is one of the signature dishes of this restaurant. The Peking Duck is served with egg crepe, Peking duck sauce, cucumber and spring onion. Unlike the modern Peking duck restaurant, the serving here is more rustic. The skin is crispy and sliced without the meat attached. However, I found the carving is very barbaric, not elegant at all.

Peking Duck

The egg crepe is thin and moist, wrapped the fillings nicely. One thing for sure, the Peking duck standard here is not as good as other Peking Duck centric restaurant that has open in Singapore for the last 10 years.

The Duck Skin

2nd dish, duck meat with ginger and spring onion ($10). For the second serving, we choose the duck meat to be cooked with ginger and spring onion. Though the dish is fragrant and appetizing, the meat of the duck is very hard. Not recommend.

2nd dish, duck meat with ginger and spring onion

Shredded Scallops with Fish and Egg White ($42 for Large, Anniversary Promo). A must-order dish here. The dish has a subtle natural sweetness, filled with generous fillings of dried and fresh scallops. I suggest you try the original taste of this dish first. Afterwards, add a bit of black vinegar as it will remove any fishiness from the scallops, while the tanginess will accentuate the sweetness in this dish.

Shredded Scallops with Fish and Egg White

For the Cantonese Dim Sum section, there were some outstanding dishes:

Steam Dumpling with Prawn / Siew Mai ($5.80). Juicy, crunchy and complete with a whole prawn as the topping. Yummy.

Steam Dumpling with Prawn / Siew Mai

Pan Fried Radish Cake ($5.80). It has a crispy exterior and moist interior. The radish cube is generous, spread evenly and you can taste it in each bite. Not a fan of fried carrot cake, but I did enjoy this one.

Pan Fried Radish Cake

Steam Pau BBQ Pork ($5.80). A traditional version of char siew pau, fluffy with juicy and fatty char siew fillings. The marination is just right and there is a nice smoky aroma in the char siew.

Steam Pau BBQ Pork

Steam Rice Roll with Squid Paste & You Tiao ($6.80). A smooth and silky rice roll filled with crispy you tiao. The soy sauce is served separately, to ensure the you tiao remain crispy till the end.

Steam Rice Roll with Squid Paste & You Tiao

Mango Century Egg Glass Roll ($6.80). A creative and unique combination. You can taste the sweetness of the mango, creamy and pungent century egg plus a bit of spark in flavour from the pink pickled ginger wrapped in delicate glass roll. The pickled ginger also helps to reduce the overwhelming flavour from the century egg.

Mango Century Egg Glass Roll

Deep-Fried Yam Ball ($6.80). The taro exterior is light and fluffy, protecting the juicy pork fillings. There is also a Swan Taro Ball with Black Pepper Fillings ($6.80). The exterior is the same as yam ball, but the juicy fillings are pack with black pepper flavour.

Deep-Fried Yam Ball

Stewed Tripe ($6.80). Tender, bouncy and the tripe easily. The braising sauce is well infused into the trip, making it very addictive.

Stewed Tripe

Taro Lava Bao ($5.80). Nice oozing custard, combining taro with custard that reduce the sweetness of the custard. Tasted like orh nee bao.

Taro Lava Bao

Some of the dishes that are average:

Steam Shrimp Dumpling / Har Gow ($5.80). The har gow has a thick crystal skin and bouncy, followed with crunchy shrimp fillings. I prefer a thinner and delicate skin compare to the version here.

Steam Shrimp Dumpling / Har Gow

Steam Dumpling Shanghai ($5). More like a Beijing Xiao Long Bao instead of Shanghai XLB. The skin here is thicker and there is no bursting of the soup when you bit into the dumpling.

Steam Dumpling Shanghai / Xiao Long Bao

Steam Chicken Feet ($5.80). A super spicy fung chao. The chilli is so powerful, I quickly reach for the drink. The chicken feet have a good crunchy texture though.

Steam Chicken Feet

Steam Pork Rib ($5.80). Thick pork ribs mixed with cubed yams. I feel a bit short-changed as there was too much yam.

Steam Pork Rib

Service is inconsistent. Some of the service staff are friendly and the other can be brusque. If you dine there for lunch, you better finish your meal by 2.30pm as the A/C is turned off on time and the service staff is rushing out as well.

Swan Taro Ball with Black Pepper Fillings

The view from the restaurant still amazing as you get revolving panoramic view of the sea, Sentosa, Resort World Sentosa and around Singapore island. However, ages seem to catch up with the machine as revolving is not smooth anymore, expect some bump during the ride.

The View of Vivocity

Overall, this grand old dame should not be dismissed easily. I recommend their Shredded Scallops with Fish and Egg White, Siew Mai, Char Siew Pao, Stewed Tripe and Mango Century Egg Glass Roll. Not forgetting the revolving panoramic view is still one of the best in town. Cheers!!

Food & Drinks: 7.5/10

Value: 7/10

Service: 5.75/10

Ambiance: 8.5/10

Budget per Person: $26 - $50.

~~Prima Tower Revolving Restaurant~~

~~201 Keppel Road~~

~~Singapore 099419~~

~~T: +65 6272 8822 / 6272 8988~~

~~W: http://primatower.com.sg/home/~~

~~F: http://bit.ly/fb-primatower~~

~~IG: @Primatower_~~

~~OH:~~

~~Mon – Sat Lunch 11.00 – 14.30~~

~~Sun & PH Lunch 10.30 – 14.30~~

~~Mon – Sun & PH Dinner 18.30 – 22.30~~

Egg Benedict with Crab Meat

A Sunday brunch buffet at a five-star hotel is a perfect way to spend Sunday afternoon with your loved ones or friends. Oscar’s Endless Sunday Brunch at Conrad Centennial Singapore provides a luxurious spread of delicious food and free flow of alcohol.

Check out this Youtube Video Highlights

Our picks from the awesome buffet line up are:

Pan-fried Foie Gras complemented with yuzu gel and slow roast fig. Foie gras is the favourite ingredients for LD and I. The version here is perfectly seared till it reaches a crisp exterior. The internal part of the foie gras is smooth and velvety. The yuzu gel and slow roast fig add a touch of sweetness and acidity to accentuate the flavour of the foie and reduce the overwhelming fatty flavour. Simply a melt in the mouth texture.

Pan-fried Foie Gras complemented with yuzu gel and slow roast fig

Pan-fried Foie Gras
complemented with yuzu gel and slow roast fig

Grilled Rock Lobster and Jumbo Clams. The lobster and jumbo clams are grilled outdoor on a charcoal bbq. The lobster is juicy, succulent and springy. However, we both agree that the jumbo clams are superb. Juicy, bouncy served with intense umami broth using the clam jus reduction with garlic and butter. Yum Yum.

Grilled Rock Lobster

Grilled Jumbo Clam

Alaskan King Crab served on the seafood spread is fresh, sweet and briny. It is good on its own, however, LD decided to get creative and added it to the seafood bisque. The thick and creamy seafood bisque complements the sweet flesh of Alaskan King crab nicely.

The Seafood Spread

Alaskan King Crab with Seafood Bisque

Oysters around the globe. During the Endless Sunday Brunch, Oscar’s will serve oysters from Ireland, Canada, France, Scotland and Australia. This time around, my favourite pick is from Ireland. It is plump, juicy and sweet, followed with a slightly briny flavour at the end.

Oysters around the globe

Egg Benedict with Crab Meat and Pulled Pork Sliders. Eggs are always an integral part of brunch. The egg benedict here is served on a bed of de-shell crab meat and crisp sourdough. The sourdough is thick and solid, it did not turn soggy after the toppings were sitting there for a while.

Egg Benedict with Crab Meat

Meanwhile, the pulled pork sliders moist and bursting the juiciness of the braising liquid. Served with cream sauce and brioche bun, it is just so addictive.

Pulled Pork Sliders

Texas Rub Roasted OP Ribs with condiments. Since I am a Sunday Roast type of guy, I will not miss out on this. The rack of ribs is roasted to medium and sliced upon order. The beef is on the lean and meatier side, so you can expect a solid beef flavour with a good bite on it. The gravy is thick and robust; however, I recommend you try it with the feta cheese. First time I tried this pairing, but he thick, pungent cheese paired nicely with the steak adding an umami punch to the steak.

Texas Rub Roasted OP Ribs

Texas Rub Roasted OP Ribs with Condiments

Gin & Tonic / Non-alcoholic Tonic. Available with Endless Sunday package that includes the alcohol. The recommended cocktails for the brunch was Grapefruit G&T, which has a slight refreshing bitterness from the grapefruit. Meanwhile, I tried the mocktail of Yuzu tonic, that deliver the refreshing yuzu flavour to pair with my meal.

Gin & Tonic / Non-alcoholic Tonic Station - Outdoor

The Gin Selections

Grapefruit Gin & Tonic + Yuzu Tonic

Pennsylvania Classic Buttermilk Fried Chicken with condiments. Super crispy and succulent fried chicken. The buttermilk did its job nicely, creating a crispy crust and maintain the juiciness of the chicken. The seasoning is very light, as they expect you to dip the chicken in different types of condiments.

Pennsylvania Classic Buttermilk Fried Chicken with condiments

Peking Duck and Hokkien Style Braised Pork Belly. I totally can’t say NO to Peking Duck. The crisp aromatic roast duck skin basked with hoisin sauce and wrapped with Peking Duck pancake skin is just irresistible. I wish the skin is crisper, or ask for more fillings when you order.

Peking Duck

Meanwhile, I like the soft and fully texture of the steam bun in the “Kong Bak Pau”. A perfect vessel to carry the Hokkien style braised pork belly. Although the pork belly seems fatty, the coriander helps to neutralise the “jelakness” from the pork.

Hokkien Style Braised Pork Belly - Kong Bak Pau

Extensive Selections of desserts to die for. Starting from a combination of classic cakes, signature Conrad cakes and also modern cakes with local flavours. Our picks are Chocolate royal hazelnut cake, Sumatra coffee whole cake (me only), Chocolate and cremeux tart, and Calamansi & white chocolate cake.

Chocolate royal hazelnut cake

Sumatra coffee whole cake

Chocolate and cremeux tart

Calamansi & white chocolate cake

Praline with mysterious sea salts. The two types of pralines are served with a selection of 11 types of mysterious sea salts. The idea is to challenge the diners to try the pralines with the unique flavour of each sea salts. Praline with mala spicy peppercorn sea salt, well it might happen.

Praline with mysterious sea salts.

After spending about 3 hours at Endless Sunday Brunch, we probably only manage to try less than half of the spread. If you are looking for a superb Sunday Brunch experience, we strongly recommend Endless Sunday Brunch at Oscar's.

Freshly Baked Artisan Bread

Endless Sunday Brunch

Date: Every Sunday

Time: 12:30pm – 3:30pm

Price:

S$98.00++ per person inclusive of unlimited ice tea, coffee and tea

S$128.00++ per person inclusive of unlimited Rose sparkling wine, wines, cocktails and craft beers
S$158.00++ per person inclusive of unlimited Champagne, premium wines, cocktails and craft beers

Venue: Oscar’s, Lobby Level, Conrad Centennial Singapore.

Oscar’s Iced Tea Bar

We will be showcasing you the rest of mouth-watering spread for Endless Sunday Brunch from here onwards. Thank you very much Conrad Centennial Singapore for hosting us.