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| Fu Rong Omelette - ala minute station |
For
the month of March 2020, Oscar’s at Conrad Centennial Singapore showcasing Singapore
comfort food - Teochew Congee Buffet. Chef Alex Siah, with his Peranakan background
and the culinary team at Oscar’s, curated this hearty line up.
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| Teochew Congee Buffet - Part of the Spread (Self Service) |
Let’s
start with the staples, there are four flavours of congee to choose from. Plain
congee and sweet potato congee are the basic options. The creative versions are
Laksa Congee and Ginger Chicken Congee.
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| Sweet Potato Congee |
The
key to this laksa congee is the minimum level of the “lemak” in the congee.
This allows the robust spices of the laksa to blend smoothly with the congee
and minimise any “jelakness” that might incur from the lemak. Instead of
getting slices of fishcakes and thick rice noodle, you get smooth congee in it
with beancurd. Yummy!!
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| Laksa Congee |
The
Ginger Chicken Congee might be something you can relate to. It’s like white
congee, with a few scoops of ginger chicken with red wine. The difference is
the version here is blend evenly, so you can taste the ginger and red wine
sauce in each slurp.
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| Ginger Chicken Congree |
Basic
12 condiments available to accompany your congee: Sichuan vegetables, chicken
floss, sesame oil, soy sauce, fried silverfish, fermented soybean, spring
onion, pickled lettuce, fried shallots, century egg, salted egg and peanuts.
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| Basic 12 Condiments |
For
the side dishes you can’t go wrong with:
Wok
tossed chicken with ginger and red wine sauce. A popular with ladies during
confinement, but it is also nice to eat with congee. The chicken is tender and aromatic,
while the ginger and red wine combination is very refreshing.
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| Wok tossed chicken with ginger and red wine sauce. |
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| Wok tossed chicken with ginger and red wine sauce. |
Braised
pork belly. Well, my favourite cuts from the oink oink. Braised till fork-tender,
the robust sauce infused into the flesh. The pork skin still a bit bouncy, providing
a good bite to the pork. The dark braising liquid has excellent balance of
saltiness, sweetness and umami flavour.
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| Braised Pork Belly and Firm Tofu |
Braised
Duck. Juicy, succulent with the flesh that falls of the bones. It is nicely
paired with the crunchy braised beancurd skin, braised hard boil egg
and braised firm tofu.
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| Braised Beancurd Skin, Braised Duck, Braised Hard Boiled Egg & Firm Tofu, and Braised Pork Belly |
You
Tiao, Luncheon Meat and Ngo Hiang. Luncheon meat is a homely touch of Singapore
way in eating congee. I disagree with the version of luncheon meat here, I
think they should just fry it without the extra coating. The mini ngo hiang is
tasty, while the you tiao does a good job to soaks up the flavour of the laksa congee,
ginger chicken congee or braised pork belly with salted vegetables.
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| You Tiao |
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| Luncheon Meat |
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| Ngo Hiang |
Wok
Fried Garlic Beef Cube. The bouncy and succulent beef cube that are irresistible.
The seasoning is spot on, while you can also taste the thin layer of flour coating
that creates the silkiness on the beef. The clove of garlic gave the dish the necessary
fragrant aroma and sweetness. Yum Yum.
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| Wok Fried Garlic Beef Cube |
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| Wok Fried Garlic Beef Cube |
The
ala-minute station will be serving Fu Rong Omelette. I ordered two types,
the first combination is crab and shrimp. The second one is lap cheong with chai
poh. LD and I like the seafood sweetness that the crab and shrimp presented in
the eggs. If you want the fluffier version of the omelette (although not very healthy),
you can ask the chef to put in more oil and let them deep-fried your omelette.
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| Fu Rong Omelette - Crab Mean and Shrimp |
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| Fu Rong Omelette - Crab Mean and Shrimp |
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| Fu Rong Omelette - Crab Mean and Shrimp |
The
rest of the cooked dishes are on rotation. On the night, it was homemade tofu
with chai poh, Teochew chap chye, stir-fried market vegetables, Kueh Pai Tee
& wok fried ladyfinger with dried shrimp. Not available that evening are
steamed fish and otah-otah.
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| Homemade Tofu with Chai Poh |
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| Kueh Pai Tee Station (Fu Rong Omelette Condiments behind) |
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| Wok Fried Ladyfinger with Dried Shrimp |
Fresh
salads and pre-mixed salads are available as well.
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| Fresh Salad |
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| Premix Salad |
Do
leave some space for desserts, you are at Conrad after all. Assorted cakes,
traditional kueh, chiffon cake, ice cream, cut fruits and strawberries with
whipped cream are available. Not forgetting local dessert (tao suan), waffle
and my perennial favourite of Bread and Butter Pudding.
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| Assorted Desserts |
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| Fruits, Strawberries with Whipped Cream |
Overall,
it was a pleasant Teochew Congee Buffet dining experience at Oscar’s. It is
missing the
famous flair” of Oscar’s buffet like their Endless
Sunday Brunch, however, we do appreciate these comforting dishes. The laksa
congee is not to be missed. Don’t say I bojio, the 1 For 1 Teochew Congee Buffet
promotion available until this end of March.
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| Assorted Cakes & Local Delicacies |
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| Bread and Butter Pudding with Lime Sorbet |
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| Tao Suan |
1
FOR 1 TEOCHEW CONGEE BUFFET
When:
Sunday to Thursday, Dinner.
Date:
Now till 31 March 2020.
Time:
18.00 – 22.00
Where:
Oscar’s (Lobby Level, Conrad Centennial Singapore)
Price:
S$35++
per person (Adult)
S$17.50++
per person (Child aged between 6 and 12)
Complimentary
for children under 6
Thank
you very much to Conrad Centennial Singapore for the tasting invitation.
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| You Tiao, Luncheon Meat and Ngo Hiang |
Food & Drinks: 8/10
Value: 9/10
Service: N/A
Ambiance: 8.5/10
Budget per Person: $26 - $50
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
Supercharged Sunday Brunch: 12.30 – 15.30
