Buffet

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桃苑 Peach Garden

Published August 22, 2014 by piggie

Peach_Garden桃苑酒家对常去现场观赏新加坡国庆典礼的观众应该不会陌生,因为附赠的国庆日礼包中总少不了桃苑送的湿纸巾,至少我就是这样认识桃苑的。先表明一下我对自由餐不太感兴趣,所以当这天前往桃苑享用晚餐自由餐时,是没抱多大指望的。但去过一次之后,印象就完全改观!

WP_000798-Peach_Garden_Menu桃苑的自由餐是属于a-la-carte式的,也就是说,食家们无须离开餐桌,好处是侍应生会贴心地将您点的美食送上,卖相佳,而且任点任吃,但条件是各类鱼翅及汤类只能点一次。坏处是,食客们无法衡量菜色的份量。

泰式鱼皮

泰式鱼皮

第一道上桌的是泰式鱼皮,将三文鱼皮炸脆,加上洋葱与辣椒等佐料调配,是很爽口的开胃小菜。

日式芥茉虾球

日式芥茉虾球

桃苑的上菜速度很快,鱼皮刚上桌没多久,其他菜色就接踵而来。这道日式芥茉虾球是个人很喜欢的菜色,将大虾裹以面粉炸脆,淋上芥茉酱,再加上鱼卵点缀,融合了中日手法,异常可口!

龙虾钳炖翅骨汤

龙虾钳炖翅骨汤

我个人响应不吃鱼翅的号召,尽量不叫鱼翅,所有的鱼翅我都没点,但这碗龙虾钳炖翅骨汤应该不算破戒吧?里面没有鱼翅的,纯粹是用鲨鱼骨熬汤,再加入杞子、小龙虾钳,乳白色的汤头口感鲜甜顺滑,应该会有满满的胶原蛋白吧!

西柠鸡扒

西柠鸡扒

接着上桌的是西柠鸡扒,单看卖相,酥脆的鸡皮就已让我食指大动,加入柠檬酱调味,简直令人垂涎三尺。大厨还将鸡去骨,所以入口的嚼劲又再加分!

浓汁印尼虾

浓汁印尼虾

这道浓汁印尼虾极富娘惹口味,浓稠的椰浆渗入大虾,提升了虾肉的鲜甜,很令人有满足感。

日式黑豚肉

日式黑豚肉

个人对这道日式黑豚肉的评价很两极,这道菜的确具备日式黑豚肉的鲜嫩,并加入韭菜及日式酱油爆香,但我平时吃黑豚都是配着拉面的汤汁,总感觉那种相得益彰的口感无以伦比。这道菜也许是太厚(虽然这样比较能体会那肉质的口感),不过充其量只是略微比一般猪肉好吃一些而已,反倒不会比排骨王或咕噜肉出色。

西施什果带子

西施什果带子

老实说,这道菜我叫错了,本来以为会以拼盘的方式上桌,没想却是沙拉。原因是,我只知道会有水果,可是那么巧,上桌的全是我最讨厌的水果,哈哈!但其实,我只是想吃带子而已,只好劳驾妈妈清理哦~

海鲜酸辣汤

海鲜酸辣汤

赞啦!这川式海鲜酸辣汤风味极佳,非常开胃。遗憾的是,我写这篇博文时已是去吃之后的整整一个月,已经忘记里面有些什么佐料,只记得很好喝:P

XO酱海鲜日本拉面

XO酱海鲜日本拉面

这个…除了虾仁与带子之外,其他都不好吃。面条好像膨胀得厉害,完全没有一般日式拉面的嚼劲,属缺乏诚意的作品。本来是指望类似豚骨拉面那样,有碗像样的汤底。可是这个…简直叫我大失所望!还来那么一大盘,想考我食量吗?好吃还没关系,问题就在这里…

拜托,别乱为菜肴取名字好吗?

凤梨干贝炒饭

凤梨干贝炒饭

当这两小碗炒饭上桌时,我真的几乎说不出话来了。别误会,不是不好吃,事实正好相反。我纳闷为什么刚才那盘超级难下咽的“拉面”那么大盘(可以分作好几碗呢),而这炒饭居然只有两小碗?难道是侍应生见我那盘面吃得那么辛苦,贴心地削减炒饭的份量?

但见这碗炒饭粒粒包裹着蛋浆的晶莹剔透,佐以凤梨、干贝、葱、肉丝,大概记得还有虾仁,有点像我最爱的泰式炒饭,口感一级榜!

清凉白玉冰

清凉白玉冰

等着等着,怎么还有一道麦片生虾还没上却先来甜品啊?话说,自助餐费用里面没包括茶水,如果不愿意另外加钱,不妨考虑多叫几道甜品!这道清凉白玉冰就是很好的消渴佳品,很不道地呢!那什么才算道地呢?就是…

龙眼杏仁豆腐

龙眼杏仁豆腐

哈哈!这可是我当年最爱呢!不过现在还是很喜欢啦,虽然桃苑的龙眼杏仁豆腐说不上有什么特出,但我就是喜爱杏仁豆腐的味道。

麦片生虾

麦片生虾

正当我以为他们遗漏了这道麦片生虾,本想算了,反正我也差不多饱了。这时,侍应生姐姐提醒我还有最后一道麦片生虾就要上桌了。好吧,还吃得下啦!

尝试第一口时,还觉得口味特殊,有别于一般餐馆的麦片虾,没那么咸。但吃多后觉得特别腻,妈妈说厨房可能用人造黄油代替牛油,所以口感差些。我特别爱吃麦片虾,很遗憾的,这回是我第一次无法将盘上的麦片吃完(虾倒是吃光了),其他菜色我则没剩余。我想,如果人多的话,一人吃一、两只还是觉得不错的,但如果只有两个人,就很容易吃腻。总的来说,以酒楼的程度而言,这道菜算是失败的,觉得有些糟蹋那些虾。可惜我的甜品已经吃完,不过所幸我还叫了一壶茶,稍微缓解那油腻的口感。

今天我对桃苑的菜色大致上还算满意,以这个价码来说,算是物超所值。改天可以再带朋友来试试!

http://www.peachgarden.com.sg/

(桃苑目前在新加坡有6家分店)

Flavours at Zhongshan Park

Published June 12, 2014 by piggie

Flavour_bibiksI don’t usually like to blog about buffet, but guess I’ll just make this rare exception. As usual, most buffet restaurants have their hits and misses, and likewise I found at Flavours for their Afternoon with the Bibiks high tea. In the first place, $28++ is a reasonable price for a hotel restaurant, and under such circumstances, one cannot really expect loads of seafood. Yet, Flavours’ variety certainly did not disappoint. Despite branding it as Peranakan and Dim Sum high tea, they do serve a little beyond the main theme, with a very slight touch of Japanese and Western to go along.

IMG_2462-Flavours1Let’s look at my first platter, comprising Mee Tai Bak Goreng, Roti Jala with Chicken Curry, Chicken satays, fried carrot cake, Fish Tofu, Siew Mai, & Har Gau. The truly outstanding one here has to be their Mee Tai Bak Goreng, its appearance alone was already eye-catching, and fried to the right altitude, with enticing aroma that matched its taste. I found their fried carrot cake a tad plain though, blame it on my high standard perhaps, but ever since I tried Toa Payoh Lorong 1’s Chey Sua carrot cake (white), I never found any other pleasing. Siew Mai and Har Gau were satisfactory, above average, but may be it’s the mass-produced effect, I found them a little dry for my liking. I was initially impressed by the large satay, and greedily took a few sticks to satiate my desire. It turned out to be a slight disappointment. Firstly, I’d love the gravy to have more peanut paste (and more spices please!), but more importantly, the satays needed to be grilled longer until a little burnt, just so the meat could be more fragrant and offer some crunchiness on the bite. I understand it would be more sinful to the health, but this was how it was done traditionally. Just by grilling it lightly and rinsed with satay gravy doesn’t turn it into real satay, it’s just chicken stick that’s all, that failed to integrate with the gravy.

IMG_2464-Flavours2Alright, nothing to complain. I love sashimi, and these were just that little extra Japanese essence Flavours offer beyond their high tea theme. In-between, I also had steamed custard bun, steamed char siew bun, Kueh Pie Tee, kon-bak pau (Braised Pork Belly with Steamed Bun), tuna sandwich, egg sandwich, but non of these impressed me although mum was full of praise for their char siew bun and kon-bak pau. Don’t get me wrong, I’m not saying it’s poor, just that these lack that oomph factor that stand out from the rest. There were also various hot dogs, Popiah, more sandwich varieties, gorang pisang, as well as nonya pastries which I did not take because I’d love to reserve my capacity for other more appealing food… 😀

IMG_2465-Flavours3These!

I always love pastries and desserts, and I must confess, despite the limited variety, Flavours satisfied me with their desserts, including their chocolate fondue! The Durian Pengat is a must try, and recommended by many reviewers for its aroma, in fact it was so good, it paled the sago pengat right beside.

I next made my own shaved ice, I’m not sure whether to call it ice kacang or chengdol, but I mixed everything miserably and created something too ugly to be pictured. But one thing I mixed it right would certainly be the following…

IMG_2467-Flavours4Rojak!

For a beginner, I couldn’t fault my own work, but if I have to be mean (to myself), I would like to quote Gordon Ramsay’s favourite phrase… LOL (it definitely is NOT “LOL”)! Partly, I’d blame the prawn paste. It’s not that bad, just that I found it rather diluted despite adding quite a portion. The better rojak in Singapore all have thicker prawn paste, notably Soon Heng Rojak over at Toa Payoh HDB Hub across the highway, whom I regard as the best in Singapore. Again, having tried that, I have to say sorry to Flavours, they have much room for improvement on this, notably their prawn paste.

WP_000743-ice-creamAfter Rojak, I had a cup of Chin Chow drink (Bandung also available) before taking a durian potong ice cream. I was a little disappointed with these ice cream option, I’m not referring to the flavour variety, but offering potong ice cream is a big step backward for a good restaurant in terms of image. I can understand price constraint, but I personally feel it will be better offering F&N Magnolia ice cream, they have durian flavour too! To me, those scooped ice cream not only offer better taste, but better image too!

Alas, coming to the end of this post, there is one thing I’d highly recommend, the staffs at Flavours! Their presence and spontaneity were simply outstanding as they thrived to please customers like me, who didn’t even bother to dress for the occasion. In part, perhaps because the restaurant was not congested (over a Sunday afternoon), but the waiters and waitresses cleared our emptied plate promptly, and was very helpful when my mum asked for coffee and sugar. Like I elaborated, the food quality can be further improved, but it’s already moderately good enough if I don’t view it as a restaurant. Also worth mentioning is their long high tea duration, from 1pm to 5pm, though I very much doubt I can eat that long. LOL! Needless to say, I skipped dinner that evening.

Flavours at Zhongshan Park
Level 1, Ramada Singapore
16 Ah Hood Road
Singapore 329982
Tel: 68086846
Website: http://www.ramadasingapore.com/dining