Thursday 19 March 2020

Oscar’s – Teochew Congee Buffet [MEDIA INVITE]

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.

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.

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!!

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.

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.

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.

Wok tossed chicken with ginger and red wine sauce.

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.

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.

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.

You Tiao

Luncheon Meat

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.

Wok Fried Garlic Beef Cube

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.

Fu Rong Omelette - Crab Mean and Shrimp

Fu Rong Omelette - Crab Mean and Shrimp

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.

Homemade Tofu with Chai Poh

Kueh Pai Tee Station (Fu Rong Omelette Condiments behind)

Wok Fried Ladyfinger with Dried Shrimp

Fresh salads and pre-mixed salads are available as well.

Fresh Salad

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.

Assorted Desserts

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.

Assorted Cakes & Local Delicacies

Bread and Butter Pudding with Lime Sorbet

Tao Suan

When: Sunday to Thursday, Dinner.
Date: Now till 31 March 2020.
Time: 18.00 – 22.00
Where: Oscar’s (Lobby Level, Conrad Centennial Singapore)
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.

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

2 Temasek Boulevard
Lobby Level, Conrad Centennial Singapore
Singapore 038982

T: +65 6432 7481
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

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