Oscar’s – Singapore Peranakan Buffet [MEDIA INVITE]

Singapore Peranakan Buffet at Oscar's

To mark Singapore 53^rd birthday, Chef Alex Siah of Conrad Singapore has collaborated with renowned and award-winning Singaporean Chef Shermay Lee. This collaboration will present three new signature Peranakan dishes which will be featured at Oscar’s buffet line from 3^rd to 31^st August 2018.

Singaporean-Peranakan Buffet
Image Credit: Conrad Centennial Singapore

I was fortunate enough to have a front-row seat to this gastronomic experience and also chat with Chef Alex, hail from traditional Peranakan family in Melaka and Chef Shermay the 6^th generation of Peranakan in Singapore on their inspirations to these Peranakan dishes. These next three dishes are co-created by Chef Shermay and Chef Alex.  

Pork Belly with Steamed Buns (Kong Bak Bao)
Image Credit: Conrad Centennial Singapore

Pork Belly with Steamed Buns (Kong Bak Bao). Peranakan version of stewed pork belly. The pork belly is well marinated, slightly sweet and tender. Unlike some pork belly that is overcooked and fall apart, the version here maintain its shape nicely, has a nice bite to it and it is a perfect companion with the soft and fluffy lotus bun. Oink Oink!!

Pork Belly with Steamed Buns (Kong Bak Bao)

The Black Gold – A Buah Keluak Beef Burger. This dish is inspired by Chef Shermay fondness for Burger as one of her comfort food. Hoping that Buah Keluak Burger can be her next comfort food. In creating the beef patties, Chef Shermay uses her grandma’s Buak Keluak recipe (with the spices) and mixed it together with minced beef. The result is the juicy, delicious patties with signature Peranakan buah keluak.

The Black Gold – A Buah Keluak Beef Burger.
Image Credit: Conrad Centennial Singapore 

The Black Gold – A Buah Keluak Beef Burger.

Charcoal sesame bun is used as the vessel of the beautiful patty, topped with a generous spread of the buah keluak paste. Watch out the subtle kick of chilli at the end that will tingle your taste buds. It sure is a Black Gold Slider.

Check out the Buah Keluak Paste, with Emping

Nyonya Chicken Curry Pie Tie. Pie Tie is one of the Peranakan dishes that everyone loves. Who does not like that crispy cup filled with turnip, dried shrimp, egg and nuts. I definitely do and I always have hips of this dish when available. We know that if regular Nyonya curry is used to fill the pastry, the crispy cup will not be able to hold it and it will become soggy.

Nyonya Chicken Curry Pie Tie.

The version here uses the same spices for making Nyonya chicken curry. However, instead of the lemak version, the recipe is tweaked into the dry version of the curry. It is then loaded into the crispy cup and the result is tapas bite size of Peranakan Nyonya curry. Yummy.

The following three dishes are created by Chef Alex Siah, hail from traditional Peranakan family in Melaka. Fish Otak-Otak, Passion Fruit Mayo and Black Tobiko. The surprise here is that the otah is served chilled as appetizer.  The otah is moist, rich and filled the combination of spices and coconut milk. The passion fruit mayo, achar and black tobiko gave this dish contrasting texture and flavour to balance the creaminess of the otah.

Fish Otak-Otak, Passion Fruit Mayo and Black Tobiko.

Udang Chilli Garam, Spicy Prawn with Balsamic Vinegar and Truffle Oil. The prawn is fresh and crunchy. The spiciness level on this dish definitely on the high side. The balsamic vinegar here assuming the role of assam, while the truffle oil provided the attractive aroma that catches your attention to this dish at the beginning.

Udang Chilli Garam, Spicy Prawn with Balsamic Vinegar and Truffle Oil. 

Bubble & Squeak with Chicken Rendang Bolognese. Inspired by this English dish, Chef Alex created the Peranakan version of this English traditional breakfast dish. The base of this dish is potato and cabbage cake, topped with chicken rendang bolognaise and fried egg. Definitely an interesting dish.

Bubble & Squeak with Chicken Rendang Bolognese.

Bubble & Squeak with Chicken Rendang Bolognese.

For desserts, Chef Shermay Lee created Potong Ice Cream while Chef Alex Siah served up Durian Pengat with Gula Melaka. There are three flavours for the Potong Ice Cream, gula melaka, pandan and coconut. I picked gula melaka potong ice cream. It is served sandwiched between two pieces of wafers and it just brings back the memory of your childhood when you are eating it. Meanwhile the Durian Pengat with Gula Melaka is pungent, creamy, filled with durian flavour. The gula melaka syrup actually enhances the flavour of the durian further.

Durian Pengat with Gula Melaka and Gula Melaka Potong Ice Cream

Durian Pengat with Gula Melaka and Pandan Potong Ice Cream

Overall, it was definitely an enjoyable tasting experience. The dishes by Chef Shermay are homelier with international influence inspired by her version of comfort food. Meanwhile, Chef Alex dishes are edgier and inspired by local dishes from his broad overseas experience. Although the style of these dishes is different, the signature and element of Peranakan Heritage remain strong on all the dishes. Come and Experience Peranakan Buffet at Oscar’s, Conrad Centennial Singapore. Cheers!!

Please note that ever-popular Oscar’s buffet line up are still available.

Peranakan Buffet at Conrad Centennial Singapore

When: August 3 to 31, 2018

Where: Oscar’s

            Conrad Centennial Singapore, Lobby Level

Price:

Meal	Day	Time	Price
Lunch	Monday to Saturday	12pm - 2.30pm	Adult: S$59++ Child: S$29.50++ (6-12 years old) With free-flow of homemade lemon barley
Dinner	Sunday to Thursday	6pm - 10pm	Adult: S$78++ Child: S$39++ (6-12 years old) With free-flow of homemade lemon barley
	Friday to Saturday		Adult: S$88++ Child: S$44++ (6-12 years old) With free-flow of homemade lemon barley
Sunday Brunch	Sunday	12.30pm – 3.30pm	Adult: S$178++ With free-flow of Champagne, Premium Wine Pairing, Gin Bar, Craft Beers and homemade lemon barley
			Adult: S$128++ With free-flow of Sparkling Wine, Wine Pairing, Gin Bar, Craft Beers and homemade lemon barley
			Adult: S$98++ Child: S$49++ (6-12 years old) With free-flow of Soft Drinks, Tea, Coffee and homemade lemon barley

For Reservation:

Please call +65 6432 7481/63;

Email: sinci.oscars@conradhotels.com; or

Visit: www.connoisseur.sg/singaporean-peranakan-buffet

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

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

Palsaik Korean BBQ – #Porkgasm in Johor

Palsaik Samgyupsal

Palsaik Samgyupsal Korean BBQ in Johor Bahru is a Pork Belly centric Korean BBQ restaurant. Palsaik means eight colour and samgyupsal means pork belly. So, it means eight colour pork bellies. For those from Singapore, this is the same concept as Eight Korean BBQ in Singapore.

Palsaik Samgyupsal Korean BBQ - Johor Bahru

The first Palsaik open its door in South Korea in 2007. It started to open other branches in South Korea and begin its overseas franchise expansion in 2011 in Los Angeles, California. In 2012, Palsaik opens its first branch in Melbourne, Australia followed with Mount Kiara and Scott Garden, Malaysia in 2014. The JB branch is open in April 2015.

Palsaik Outlet

A quick search on Uncle Google for the best Korean BBQ in Johor Bahru, Palsaik pop up as one of the highest rating, so we decided to give it a try when we were in JB.

Part of the Dining Area - 2nd Floor

We ordered Palsaik Hansang, Executive 8 Colour Set (RM128). This consist of 8 flavours / marinate of Pork Belly (Ginseng, Wine, Pine Leaves, Garlic, Herb, Curry, Miso Paste, Hot Pepper); Vegetables, Salad, Ssamjang (Special house sauce and cucumber) and Soup. For the soup, we choose Seafood Soybean paste soup, instead of Clear Clam Soup and Kimchi Soup.

8 type of marinate

Vegetables

Salad, Ssamjang (Special house sauce and cucumber) 

Once the order is placed the service staff brought out a long wooden plank with the 8 type of pork belly on it. The BBQ chef will then come to your table and start cooking your food.

The Table

First to the grill is the kimchi (mixed between cabbage and beansprout), followed with the mushrooms and pork bellies. The first four flavours that went in are ginseng, wine, pine leaves and garlic.

The Start - Kimchi and mushrooms

Ginseng, Wine, Pine Leaves and Garlic Pork Bellies on the hot plate

Once cooked, the pork bellies have a slightly charred exterior. When you bite on it, it has the right balance between the fats and meat, that will open up your appetite. Although it is yummy, it is missing the melt in your mouth feeling. When I asked the service staff about the origin of the pork belly, they told us that they use Malaysian pork. But for Malaysian pork, we can say that the standard are still good.

Second part - Almost cooked and cut

Pork Belly Cooked

For the ginseng marinate, the flavour of the ginseng is very subtle. The wine marinate is bolder, as you can smell the aromatic wine flavour before you bite the meat and it absorb thoroughly in the flesh.  For the pine leaves marination, it has a slightly bitter taste to balance the fats, while the garlic actually tastes sweet, not pungent.

8 Flavours of the Pork Bellies

Ginseng, Wine, Pine Leaves and Garlic Pork Bellies

The second wave of pork belly cooked are herb, curry, miso paste and hot pepper. The herb marinate is very flavourful filled with mixed dried seasoning. The curry marinate taste like German sausage curry, which is dreadful. The miso pork belly is good, but it can do with more generous miso seasoning and finally, the hot pepper pork belly, tasted like marinated in sweet chilli sauce.

Herb, Curry, Miso paste and Hot pepper Pork Bellies

Our choice of the eight types of marinates are wine, miso, pine leaves and garlic. Kudos to the staff who did the BBQ, our pork belly are awesome and done perfectly.

For the seafood soybean paste soup, it was rather bland and disappointing. The vegetables are overcooked and almost tasteless. We suggest that once it is cooked, give it a good stir, have a taste and ask them to add the soybean paste if you find it under seasoned.

Seafood Soybean Paste Soup

We had also ordered Mul Naengmyeon (RM18) – Buckwheat Noodles in Chilled Broth. It actually taste better than expected. The clear broth is robust and with a good touch of vinegar. The noodle is springy and the iced chilled broth make this dish so refreshing. A must order dish here.

Mul Naengmyeon

Mul Naengmyeon

The restaurant is spacious, complement with a mix of brick and black wall decoration. The vibe of this restaurant is fun and friendly, and this is also reflected in the attitude of their service staff.

Part of Dining Area - 1st Floor

Overall, Palsaik Samgyupsal Korean BBQ is definitely one of the place to consider for Korean BBQ in Johor Bahru. Best part, the price is only a fraction compared to the similar Pork Belly Centric Korean BBQ in Singapore. Geonbae!! Cheers!!

Food & Drink: 7.75/10

Value: 9.5/10  

Service: 8/10

Ambiance: 7.5/10

Budget per Person: S$26- S$50 (RM75 – RM150)

Palsaik Korean BBQ

51, Jalan Sutera Tanjung 8/2

Taman Sutera Utama

Skudai 81300

Johor, MALAYSIA

T: +60 7 556 3833

W: http://www.palsaik.my/

F: https://www.facebook.com/MYPalsaik-Korean-BBQ-867827956612855/

IG: @Palsaik_Malaysia

OH:

Mon – Fri: 11.30 – 22.30

Sat & Sun: 11.30 – 23.30

Durian Delivery – Durians at Your Doorstep [MEDIA INVITE]

Durians from Durian Delivery

Durian season is back in Singapore and this time around the price is almost rock bottoms due to the abundance of harvest in Malaysia. This, of course, is good news for durian lovers in Singapore, who have an insatiable appetite for this King of Fruits.

This durian season, we had our first durians from at the comfort of our home thanks to the delivery from Durian Delivery (www.duriandelivery.com.sg)

We received three types of durians: Mao Shan Wang (MSW- $39.90 for 800 gram), Hand-Picked Old Tree Mao Shan Wang (TSW, Pahang AAA+ - $49.90 for 800 gram) and Red Prawn ($27.90 for 800 gram).

Red Prawn (Top), Mao Shan Wang (Below), Hand-Picked Old Tree Mai Shan Wang (Right)

Before you go Gaga about the price?? The prices above are based on nett price, the weight of the pulp / flesh of the durian only. These 800 grams is equivalent to about 3.2kg of the whole durian. In the market, normally the price given is based on the whole durian price. The gross price is also available on their website.

Mao Shan Wang (MSW). It has a nice shape of the whole flesh that we know. Thick with a lot of flesh. The taste is solid and creamy; however, the bittersweet flavour is very subtle. This will be good for a beginner that want to try MSW durian.

Mao Shan Wang (MSW)

Hand-Picked Old Tree Mao Shan Wang (TSW, Pahang AAA+). The star of Durian Delivery, they even categorised it as Durian Royalty. Each of the pulp is perfect in shape. Thick flesh and with little seed. It is solid, rich, creamy and deep layers of bittersweet flavour. A Premium durian indeed. Lovers of MSW really need to try this.

Hand-Picked Old Tree Mao Shan Wang (TSW, Pahang AAA+)

Hand-Picked Old Tree Mao Shan Wang (TSW, Pahang AAA+)

The Small Seed

Red Prawn, for someone who likes their durian and no bitter taste. The flesh is thin, while the seed is bigger. The flesh tastes soft, creamy, rich and sweet absent of any bitter taste. Although it is sweet, the uniqueness of Red Prawn is that you won’t get overwhelmed easily. Our niece loves the red prawn and she had a more than her share of this.

Red Prawn

To order from Durian Delivery is very easy:

1. Go to www.duriandelivery.com.sg
2. Click on Order Durians Now.
3. Choose the type of Durians that you want, size (400 gram or 800 gram) and quantity.
4. Complete your checkout, make payment and choose your delivery time.

For delivery charges, please note the following: Same Day Delivery ($9.70), Next Day Delivery ($6.90), 2 hours delivery ($14.90). Free Delivery, when you purchase above $120. Delivery time is between 2 PM to 2 AM.

Durian Delivery also provide the following guarantee 100% Money-Back Guarantee, Freshness Guarantee and Superb Durian Quality. From our experience, the seems to delivery on the freshness quality.

Overall, we definitely enjoy our durian from Durian Delivery. The durians are fresh and it is just so convenient that we can get durian at our doorstep. So, if you need a durian fix anywhere in Singapore, check out Durian Delivery. Cheers!!

Thank you very much, Jonah and Durian Delivery for the delicious durians.

Durian Delivery

210 Hougang Street 21

Singapore 530210

WhatsApp: +65 9387 4394

W: https://duriandelivery.com.sg/

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

The Populus Café – Simple Breakfast and Good Coffee

Magic at The Populus

Our friends from Malaysia are in town for an exhibition and we are glad to accept their brunch invitation. What an opportunity for us to escape our daily grind and have a delicious brunch in the city.

This is actually my second time visiting The Populus Café. My first visit was a few years back during our makan kaki café hopping session. At that time, the experience was not overly impressive, probably because it was our third stop on that day.

The Populus

Apparently, we arrived much earlier than our friends, so we decided to order first. Simple Brekky ($12.50) – scrambled eggs and mixed mushrooms and back bacon (2 items from extra menus) on multigrain toast.

Simple Brekky 

It was a solid, unpretentious breakfast. The scrambled eggs were done right, eggy, creamy and moist sitting on two slices of thick toast. The bacon is crispy and the mushroom is buttery awesome.

LD ordered Populus All Day Big Brekky ($25) – Soft poached 64º eggs, aerated hollandaise, potato rosti, frankische sausage, smoked salmon, homemade baked beans, L&P mushrooms, and mixed salad.

Populus All Day Big Brekky

The version of a luxurious breakfast. The egg is perfectly done and ooze out nicely when you cut through it. Hollandaise sauce is light instead of rich and thick, while the vinegar taste in the poached egg is very subtle almost undetected. On the base was rosti instead of bread, however, we will like it better if it is crispier and with a touch of salt and pepper on it. With the smoked salmon and sausage, it was like a party on the plate.

To accompany the breakfast, LD ordered Paris Moonlight Tea ($8). It was very fragrant, flowery and easy to drink.

Paris Moonlight Tea

I ordered Magic ($6) for my coffee. For the beans, I asked for something nutty, bold and chocolate less fruity. The barista picked the blend for me, nicely executed latte art and it was just yum.

Magic

The place is comfortable and good to catch up with friends. Of course, the delicious food and drinks help as well. Other than breakfast, their worldwide inspired lunch dishes look interesting. I look forward to my next visit and try the rest of their menu. Cheers!!

Food & Drink: 7.75/10

Value: 7.5/10

Service: 7.5/10

Ambiance: 7.5/10

Budget per Person: $11 - $25, $26 - $50

The Populus

146 Neil Road

Singapore 088875

T: +65 6635 8420

W: https://thepopulus.cafe/

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

IG: @Thepopuluscafe

OH:

Mon: 09.00 – 19.00

Tue: 09.00 – 16.00

Wed – Fri: 09.00 – 22.30

Sat: 09.30 – 22.30

Sun: 09.30 – 19.00

Menu available Online

Please check their website for other location

Som Tam – Twirling Som Tam Way to Your Stomach [MEDIA INVITE]

The Spread @ Som Tam 

Som Tam is a Modern Thai Fusion Restaurant by Jus Delish Group. The group behind Gin Khao, Talay Kata and currently running Porn’s as well. Som Tam opened its door in September 2015, showcasing Thai Fusion dishes that enhance the diners’ taste buds.

Som Tam Singapore

Recently, the team at Som Tam has created a few unique and unexpected dishes and mocktails for diners to savour.

Som Tam Motto

Black Chicken Curry with Musan King Durian ($26.80). Yes, you did not read it wrongly. Musan King Durian with chicken curry. Don’t expect to see the durian prominent in this dish, because it is mixed into the curry. You can expect a bold, rich, creamy and pungent black curry that will burst in your mouth. At first, it really tasted foreign to me, however, I got used to it after a few bites.

Black Chicken Curry with Musan King Durian

The chicken itself is moist and tender. They use only the leg part, to ensure the meat remain succulent. Served with this curry are roti (prata) and som tam. To balance the richness, it is good to eat the curry with the som tam. Instead of roti, I think white rice will go better with this curry.

Part of the Dining Area

Massaman Curry with Roti ($23.80). Not the first time that I ate Massaman curry. The version at Som Tam is thicker, richer and sweeter. Though the menu said that it is spicy, it is definitely not and the sweetness of the curry can be too subtle for those like spicy food. The chicken is moist and tender. Similar to the black curry, it is served with roti (prata) and som tam.

Massaman Curry with Roti 

Thai Souffle Steamed Egg ($10.80). Presentation wise, it is the same as the Korean version of steam egg. The difference, however, Som Tam version contain tom yum broth and fish sauce, making it fluffier and lighter with a touch of seafood taste from the tom yum. The best part of course, the eggs did not stick to the wall of the pot, unlike the Korean version. Definitely, a must try dish here.

Thai Souffle Steamed Egg

Thai Style Grilled Squid with Mentaiko ($18.80). The squid is nicely grilled. Springy with a slight chewiness. Borrowing the playbook from Japanese receipe, the mentaiko sauce is added to creamy bold flavour to the dish.

Thai Style Grilled Squid with Mentaiko

Together with the new dishes, you can also enjoy their innovative mocktails. Blue Cha with Coconut ($6.80), refreshing combination especially with coconut water as the base. Rainbow Perrier Ice ($6.80), sparking, with different syrup flavour from the ice. The sweetness level is very low.

Blue Cha with Coconut 

Rainbow Perrier Ice 

Purple Rain ($6.80). Combination of lime juice and blue pea flower syrup seems to be in trend now. The more you pour the lime juice, the lighter the colour becomes. Avocado Shake ($7.80), rich, creamy and bursting with avocado flavour. Almost the same flavour as the Indonesian version.

Purple Rain

Avocado Shake

Overall, it is indeed a creative creation by the team at Som Tam. LD and I personally have difficulties in accepting the flavour of the curries as it is quite different from the Thai curries we had before, but I must tip my hat to their creativity. We totally love the egg souffle, mocktails and avocado smoothie. Do give these new dishes a try and let me know what you think. Cheers!!

Food & Drink: 6.5/10

Value: 6.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $26 - $50

Som Tam

Modern Thai Fusion

140 Corporation Drive 

#01-01 

Singapore 610140 

T: +65 6238 6872

W: http://www.somtam.com.sg/

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

IG: @Somtamsg

OH:

Mon – Tue: 11.00 – 15.00, 17.00 – 22.00

Wed - THu: 11.00 - 15.00, 17.00 - 23.00

Fri – Sun: 11.00 – 23.00

Previous Location:

181 Orchard Road

#08-13. Orchard Central

Singapore 238896