Wednesday, 11 November 2015

Oscar's – Savour the Cuisines of Latin America [MEDIA INVITE]

Savour the Cuisines of Latin America
Photo Credit: Conrad Centennial Singapore

Latin America, one of the continents that is hardly to be in our travel destinations. While we can found the cuisines from Mexico, Argentina and Brazil easily in Singapore now; Aruba, Chile, Columbia, Guatemala & Peru cuisines can be considered alien to most of us.

Fortunately from 5th November to 4th December 2015, all the cuisines from the countries mentioned above can be sample without the need to travel to the other side of the planet. In charge of entertaining our palate, is Executive Sous Chef Rodrigo Martinez, born in Chile, has worked around Latin America before making a pit stop in Conrad Centennial Singapore.




Some of the dishes that I like during the night: Taco, one of the popular dish from Mexico. It has beef fillings, beans, onions, guacamole, chipotle mayonnaise and coriander. The version of the tortilla is the non-crispy version. When you are eating taco, please just use your hands. Squeeze the lime, roll the taco and just put it in your mouth. You will find the gorgeous explosion of flavours in your mouth. The beef is succulent, the rest of ingredients are fresh and the chipotle mayo just bind all the ingredients well. Yum Yum.

Beef Taco

Mini dishes of Peruvian Ceviche (Peru) and Mango Papaya Salad (Aruba). I saw ceviche dishes many times on travel channel, so I definitely won't miss it this time around. In short it is raw fish cured with citrus juice. It tasted fresh, tangy and the purple onion provide a hint of sweetness to the dish. The Mango papaya salad easily stands out as Caribbean dish. The combination of prawns, mango, papaya and coriander is just delectable and refreshing. It works well as an appetizer.

Ceviche

From the carving stations, this dish Huachinango en Costra de Sal, Tequila y Hoja de Plantano (Mexico) is a must try. It is a red snapper wrapped in banana leaf and baked in salt crust seasoned with tequila. One of my personal favourite style of cooking fish, the salt crust act as a seasoning and also maintain the moist in the fish while cooking it. So the meat will remain tender and juicy. The banana leaf and tequila just add a different flavours to the dish.

Huachinango en Costra de Sal, Tequila y Hoja de Plantano 

Huachinango en Costra de Sal, Tequila y Hoja de Plantano
(OPEN SESAME!!)

Mariscos al Pil Pil – Seafood cooked in chilli and garlic (Chile). This dish was proven to be the favorite dish this evening. Perfectly cooked tiger prawn, it was fresh, springy and succulent. The chilli and garlic was there to add flavours, elevate the flavour of the prawns. This was considered the popular dish of the night because it always runs out. So it is a must-try dish. Thumbs up!

Mariscos al Pil Pil – Seafood cooked in chilli and garlic

Asparragus Peruanos – Peruvian asparagus with egg sauce (Peru). The white asparagus was coated in egg sauce and baked until it has a crispy crust on top. The asparagus was crunchy and sweet, while the egg sauce gave a creaminess feel to the dish.

Asparragus Peruanos – Peruvian asparagus with egg sauce

For desserts, Churros with Chocolate Sauce (Cuba) and Dulce Tres Leches – Three milk cake (Columbia) got my pick. The churros on the night was a little bit salty, but with the combination of the chocolate sauce was just heavenly. Solid, good quality chocolate was used, by itself it was also lovely. The three milk cake, consist of condensed milk, cream and whole milk. This cake is just moist, light and fluffy. Delicious.

Churros with Chocolate Sauce

Dulce Tres Leches – Three milk cake

If you prefer something more of street food style of desserts, you can try their shave iced. Similar to our version of Ice Kacang kosong, it just consist of shaved iced and different type of syrups. Its popularly known as Raspado in Mexico and Columbia.

Shaved Iced - known as Raspado in Mexico and Columbia.

As a food blogger, it is always our hobby to find new cuisine to try. This experience with the Latin America cuisine in Oscar's this time around was a great experience. I finally able to try exquisite like ceviche, and as well as dishes from Chille, Peru and other Latin America Countries. So if you are as curious as I am about Latin American cuisine, come and visit Oscar's from 5th November until 4th December for Savouring Latin America. Please note ever popular Oscar's buffet line up are still available.

Every visit to Oscar's, it always provide me with a surprise. After so many visits, this time around I finally found the noodle station. Reason being, it is located on the al-fresco seating of the Oscar's and there is no sign to say it even exist. Their signature noodle dish are wanton noodle, fish noodle soup, laksa, bak kut teh, seafood tom yum and prawn noodle. I ordered laksa. The broth is robust, thick, filled blended spices with a good hint of spiciness. The rice noodle was a bit overcooked but overall it is pretty good.

Oscar's Noodle Bar

Laksa

Thank you very much to Conrad Centennial Team for the tasting invitation.


Food & Drinks: 8.5/10
Value: 9/10
Service: N/A
Ambiance: 8.5/10
Budget per Person: $51 - 80, $81 & Above

Oscar's
2 Temasek Boulevard
Lobby Level, Conrad Centennial Singapore
Singapore 038982

T: +65 6432 7481
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 Amazing Graze Lunch: 12.00 – 15.00

Prices
Mon – Sat Lunch: $59++ (A) / S$29.50++ (C)
Sun – Thu Dinner: $69++ (A) / S$34.50++ (C)
Fri – Sat Dinner: $80++ (A) / S$40++ (C)
Sun Brunch: $80++ (food only), $158++ (with free flow of champagne, wine or beer)

The Highlights of Savour the Cuisines of Latin America the menu available on the website – link http://bit.ly/cbkconradoscars


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