Monday 30 November 2020

Oscar’s – Eat Drink and Be Merry 2020 [MEDIA INVITE]

Roasted Turkey, Cranberry Bread Stuffing Glazed Chestnut,
Roasted Brussels Sprout, and Turkey Jus.

As we enter the festive month of the year 2020, Oscar’s at Conrad Centennial Singapore offers the festive feast for your celebrations with your family, friends or colleagues. Oscar’s festive theme a la carte buffet available from 1st December to 1st January 2021. LD and I attended their Taste of Christmas preview and we are bowled by the culinary creations prepared by the team at Oscar’s. 

Christmas at Oscar's

The Table Decor
We started the evening with a refreshing Christmas mocktail. 

Christmas Mocktail with Christmas Conrad Bear
Chicken Liver Pâté, Cranberry Marmalade and Saffron Cream on Toasted Brioche Bread. Crafted especially for this festive period. The pâté is creamy and delicate, sitting on crispy brioche bread. The cranberry marmalade added a sweet fruity flavour to the entrée. Plated together with Italian Prosciutto Ham, Cantaloupe Melon, Arugula Salad. One of our favourite entrées, a combination of sweet and savoury, to arouse your taste buds. 

Chicken Liver Pâté, Cranberry Marmalade and
Saffron Cream on Toasted Brioche Bread

Italian Prosciutto Ham, Cantaloupe Melon, Arugula Salad
Roasted Pumpkin Velouté, Chèvre and Truffle. A velvety pumpkin soup, with goat cheese and truffle. The pumpkin soup is sweet and creamy, followed with subtle savoury flavour from cheese contrasting aromatic truffle. 

Roasted Pumpkin Velouté, Chèvre and Truffle
Slow Braised Pork and Spiced Tomato Jam Tartine. A festive version of pulled pork on toast. The pork is fork-tender, savoury and a bit acidic, while the spiced tomato jam tartine, gave a spicy kick at the end. 

Slow Braised Pork and Spiced Tomato Jam Tartine
For the seafood version, Norwegian Smoked Salmon Tartine - Homemade Sourdough, Charred Eggplant Labneh, Red Peppers, Pickles, Avocado, Dill, Cucumbers, Capers and Red Onion. Although I am not an eggplant fan, I enjoy this dish. The eggplant is smoky, nutty and paired well with smoked salmon. The acidity from the capers and pickles balance this rich and creamy dish nicely. 

Norwegian Smoked Salmon Tartine - Homemade Sourdough,
Charred Eggplant Labneh, Red Peppers, Pickles, Avocado,
Dill, Cucumbers, Capers and Red Onion
.

Norwegian Smoked Salmon Tartine - Homemade Sourdough, 
Charred Eggplant Labneh, Red Peppers, Pickles, Avocado, 
Dill, Cucumbers, Capers and Red Onion
.

Roasted Striploin, Peppercorn Jus, Saffron Parmesan Creamy Polenta. The roasted sirloin has a lovely charred exterior, followed with tender and succulent medium-rare flesh. Instead of the traditional mash potatoes, the roast is plated on smooth and creamy polenta bask in peppercorn juice. Yummy. 

Roasted Striploin, Peppercorn Jus, Saffron Parmesan Creamy Polenta

Roasted Striploin, Peppercorn Jus, Saffron Parmesan Creamy Polenta
If you love lamb, you don’t want to miss out on the Sous Vide Lamb Chop, Pomegranate Glaze, Mash Potatoes and Cress. The lamb is cooked to perfection. The sous vide enhance the meat texture, which was juicy, tender & succulent, the knife just cut through the flesh effortlessly. Accompanied by velvety mash potatoes and fruity glaze. I can definitely have 2 serving or more for this dish. 

Sous Vide Lamb Chop, Pomegranate Glaze,
Mash Potatoes and Cress
.

Sous Vide Lamb Chop, Pomegranate Glaze, Mash Potatoes and Cress.
Do take note that Conrad Centennial Singapore is well known for their Gin & Tonic. If you can hold your drinks well, choose the package with Gin & Tonic. 

Gin & Tonic Cart

LD's Gin and Tonic
Charcoal Grilled Lobster, Béarnaise Sauce & “Kai Yang” - Thai Herbs Marinated Chicken, Homemade Sauce. From the barbeque pit, a mix between East and West. The lobster is smoky with juicy and bouncy flesh topped with creamy béarnaise, while the chicken is succulent and well marinated. The homemade sauce is spicy, yet still manageable. 

Charcoal Grilled Lobster, Béarnaise Sauce &
“Kai Yang” - Thai Herbs Marinated Chicken, Homemade Sauce.
Another creation from the bbq team is Slow Cooked Butter Garlic Manila Clams, Grilled Sour Dough. The clams are sweet and juicy and the gravy filled with the essence of the clams mixed with rich garlic and butter flavour. 

Slow-Cooked Butter Garlic Manila Clams, Grilled Sour Dough
Server table side is Chef’s carving trolley carrying Roasted Turkey, Cranberry Bread Stuffing Glazed Chestnut, Roasted Brussels Sprout, and Turkey Jus. For those who don’t like turkey because the meat is dry, you must definitely give this turkey a chance. I ordered the dark meat while LD order the white meat. 

Roasted Turkey, Cranberry Bread Stuffing Glazed Chestnut, Roasted Brussels Sprout, and Turkey Jus
Surprising, both cuts are equally moist, succulent and tasty. The cranberry glaze and roasted brussels sprouts provide interlude between sweet and bitter taste, while the asparagus add the crunchy texture to the overall dish. One of the best roast turkey that we ever had. Though it is delicious, my suggestion is to ask for a small portion, as there is a lot more food to try. 

Roasted Turkey, Cranberry Bread Stuffing Glazed Chestnut, Roasted Brussels Sprout, and Turkey Jus

If you still not a fan of the turkey after our praises, the ham might be to your liking. Truffle Honey Glazed Boneless Ham, Sweet Potato Hash, Pineapple Butter and Cress. A nice combination of sweet potato has with nutty meaty ham. 

. Truffle Honey Glazed Boneless Ham, 
Sweet Potato Hash, Pineapple Butter and Cress
.
Braised Chestnuts, Pork Belly and Mushroom, Pumpkin Rice. An Asian inspired Christmas creation, filled with robust, umami pack flavour and melt-in-your-mouth pork belly. The crunchy chestnut and al-dente pumpkin rice are just irresistible. It was so fabulous; I can’t stop scooping the rice although I was almost full. 

Braised Chestnuts, Pork Belly and Mushroom, Pumpkin Rice.

Braised Chestnuts, Pork Belly
and Mushroom, Pumpkin Rice
.
Stuffed Crab Shell, Spiced Squid Mousse, Mentaiko, Black Tobiko. An upgraded version of the renown otah dish in Oscar’s. It is spicy, filled with rempah and topped with exploding mentaiko and black tobiko. 

Stuffed Crab Shell, Spiced Squid Mousse, Mentaiko, Black Tobiko
Gourmet Bubble and Squeek - Egg Benedict, Chorizo, Wild mushrooms, Truffle, Poached Egg, Hollandaise and Smoked Paprika. A sneak peeks into New Year’s Day Brunch menu with this traditional British dish. Perfectly cooked egg benedict, topped with thick hollandaise sauce sitting on the bed of roughly mashed potatoes, fully loaded with wild mushrooms and truffle. A comforting breakfast dish and good hangover food. 

Gourmet Bubble and Squeek - Egg Benedict, Chorizo,
Wild mushrooms, Truffle, Poached Egg, Hollandaise and Smoked Paprika.

For the desserts, we were served Mini Yule Log, Pavlova, Traditional Stollen, Caramel Maple Pecan Tart, Panettone Pudding and Lemon Pie. Our pick is the Pavlova and Lemon Pie. The pavlova is just irresistible, served in a martini glass, it light, airy and the fresh cream is not overly sweet. The sourness from the berries helps to balance the sugar. LD says she is so full but she just simply finished the whole dessert, as she says it gives her the sweet memory of Christmas in Australia. 

Mini Yule Log

Pavlova
Meanwhile, the Lemon Pie has a crunchy tart base, following with tangy refreshing lime fillings and a touch of meringue. A nice finale to the sumptuous meal. 

Traditional Stollen & Panettone Pudding

Lemon Pie & Caramel Maple Pecan Tart
Overall, it was indeed a festive gastronomic experience as Oscar’s. The food is delicious and the atmosphere is very festive. We love the frosted window look from outside, it really brought up the Christmas winter atmosphere. Cheers & Merry Christmas!! 

My Virgin Gin & Tonic
Thank you very much Conrad Centennial Singapore Team for hosting us. 

Partying too hard

Eat Drink and Be Merry 2020 
Lunch, 1st – 24th and 26th – 31st December 2020, 12pm to 2:30pm. 
Monday to Friday; Adult: S$59++, Child: S$30++ (6-12 years old). 
Saturday; Adult: S$79++, Child: S$40++ (6-12 years old). 

Dinner, 1st – 23rd and 26th – 30th December 2020, 6pm to 10:30pm. 
Monday to Thursday; Adult: S$69++, Child: S$35++ (6-12 years old). 
Friday to Sunday; Adult: S$79++, Child: S$40++ (6-12 years old). 

Join us for our Christmas Festive a la carte buffet. 
Click > HERE < to view menu 
Venue: Oscar’s 

Christmas Eve Dinner, Christmas Day Brunch and Dinner, New Year’s Eve Dinner 
Click > HERE < to view our Festive menu 
Venue: Oscar’s 
Available: 24th, 25th and 31st December 2020 
S$178++ per person – Unlimited soft drinks, chilled juices and ice tea bar, S$89++ (6-12 years old), S$44.50++ (3-5 years old)
S$208++ per person – Unlimited soft drinks, house wines, G&T, beers and sparkling rose
S$228++ per person – Unlimited soft drinks, house wines, G&T, beers, sparkling rose and champagne 

New Year’s Day Brunch 
Click > HERE < to view menu 
Venue: Oscar’s 
Available: 1st January 2021 (12pm – 3pm) 
S$98++ Unlimited soft drinks, chilled juices and ice tea bar, S$49++ (6-12 years old)
S$118++ Unlimited soft drinks, house wines, G&T, beers and sparkling rose
S$158++ Unlimited soft drinks, house wines, G&T, beers, sparkling rose and champagne 

For more information or to order please call 6432 7481 / 63 or email sinci.oscars@conradhotels.com

Food & Drinks: 9/10 
Value: 8.75/10 
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 
IG: @Conradsingapore @Oscarsatconrad 
OH: 
Open 24 Hours for A la carte menu 
Breakfast: 06.00 – 10.30 
Lunch: 12.00 – 14.30 
Dinner: 18.00 – 22.00 



Monday 23 November 2020

Garang Grill – A New Begining in 2020 [MEDIA INVITE]

Crispy Pork Jowl @ Garang Grill
My first encounter with Garang Grill was at their original location in Swan Lake Ave. It was a collaboration between Garang Grill and Chef Jeremy Cheok, which ended in 2019. In 2020, Garang Grill (“Garang”) begin its new adventure, fully managed by New Ubin Village at the latest location of New Ubin Seafood Village in Tampines. 

New Ubin Village
To deliver the Garang experience, a new Charcoal Grill Oven by Spanish Brand Mibrasa was brought in, known to deliver intense heat of primal charcoal flames in an enclosed oven. Helming the Garang is New Ubin Seafood’s head chef Cole Soo, who started at the group at Garang Grill back in 2017 under Chef Jeremy Cheok. 

Garang Grill
We started our Media Tasting with Crispy Pork Jowl ($12). One of the fattiest parts of the pork and well known its melts in your mouth sensation. This pork jowl went through a lot of cooking process, which include sous vide, deep-fried and finished off at the Mibrasa grill for flavour. The result is a beautiful smoky flavour, followed with a crisp exterior and melt in your mouth flesh. The sprinkle of salt flake on top, enhance the taste of the pork jowl. 

Crispy Pork Jowl 

Crispy Pork Jowl 
Garang Meat ($12) – Garang version of Yakitori chicken. It is smoky, tender and well marinated. The leek flavour is solid and gave additional sweetness in between the chicken. 

Garang Meat

Garang Meat
Chilli Crab Rillette ($12) – The reimagine entrée version of famed Chilli Crab. Infused with tomato paste, sambal rempah and butter. You can dip the mantou in the rillette delicately, however, I prefer to just slathered on my deep-fried mantou. A truly Singaporean entrée. 

Chilli Crab Rillette
Garang Prawn ($15). A deep-fried battered prawn, coated with sambal mayonnaise. It has a nice crispy exterior, bouncy flesh and coated with creamy mayo packs with signature fiery Garang spiciness. 

Garang Prawn
Togarashi Corn ($9). Supposedly a crowd pleaser dish, especially with the combination of the smoky aroma from the grill with sweet bursting corn juice. Unfortunately, the sweet bursting juice was missing from the corn. The kernel feels dehydrated, although the sea salt and togarashi powder perk up the flavours a little bit. Might need to work on the timing or a different type of corn. 

Togarashi Corn

Togarashi Corn
Moving on to the Mains with Classic Carbonara ($12). Garang version of the quintessential Roman pasta dish. Instead of the pancetta or bacon, Garang uses cubes of house-smoked pork belly and serve the pasta on a claypot. The pasta is al-dente and evenly coated with egg. It is a good dish; however, it can be a great & “atas” dish if they are more liberal with parmesan or pecorino cheese for the extra OMPH!! 

Classic Carbonara

Classic Carbonara

LA Galbi Beef ($18). The best dish of the night. Well marinated beef short ribs and barbecued till fall-off-the-bone tender. Served with iceberg lettuce and sliced green chilli, for the diner to build your wrap. The balance of taste between sweet and savoury is just spot on. The flesh is easily pulled off the bone either by fork or fingers. A must-order dish here. Yum Yum. 

LA Galbi Beef 
BBQ Pork Belly ($21). Duroc pork belly rubbed with cajun spices and grilled to pink perfection. It has a beautiful smoky aroma. On the first bite, you can taste the charred exterior with a tender and slightly chewy texture. However, it is difficult not to compare this dish with the entrée pork jowl. While the pork jowl is superb, the pork belly is slightly above average only. I was hoping that pork belly to be juicier. 

BBQ Pork Belly 

BBQ Pork Belly

BBQ Pork Belly
Argentinian Striploin ($38). Grilled to perfection for medium-rare. It is juicy, succulent with nice smoky curst externally. Unfortunately, someone forgot to season the steak. That little sprinkle of the salt will make a lot of difference and surely open up the flavours of the beef. 


Argentinian Striploin 
Both the BBQ Pork Belly and Argentinian Striploin are served with sweet potato mash and Garang slaw. The sweet potato mashed is plain and uninspiring, while coleslaw is very average. I feel both sides can be improved as it is dragging down the quality duroc pork belly and Argentinian striploin. 

Argentinian Striploin 

Sticky Date Pudding ($9) served with house-churned salted caramel ice cream. A great recovery and beautiful end to the meal. The red dates pudding is sweet and moist, nicely complemented with sweet and savoury flavoured ice cream. We were served half portion of the pudding; Frankly, I can have two portions of this delicious pudding. 

Sticky Date Pudding
Located in Tampines industrial area, Garang grill is back to its New Ubin Seafood element during the Sin Ming industrial area days. Don’t expect a cosy fine dining or bistro type, instead, this industrial / kampong atmosphere is where New Ubin Seafood at its best and thriving. 

CBK verdict: A must-try dishes here are the Pork Jowl, Chilli Crab Rillette, LA Galbi Beef and Sticky Date Pudding. For the rest of the dishes, it just requires a mini tweaking, to bring it to the next level. I’ll definitely be back to try out the other dishes. Cheers!! 

Thank you very much Kristine, Gretchen and Garang Grill Team for your hospitality and hosting us. 

Food & Drinks: 7.25/10 
Value: 7.5/10 
Service: N/A (Media Tasting) 
Ambiance: 6/10 
Budget per Person: $26 - $50 

Garang Grill 
18 Tampines Industrial Crescent 
#01-16 Space@Tampines 
Singapore 528605 

T: +65 9740 6870 (incl: Whatsapp & SMS) 
IG: @garanggrill 
OH: Daily 11.30 – 15.00 (LO 14.30), 17.30 – 22.00 (LO 21.45). 


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