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Telephone
6432 7481
Introduction
Oscar's at Conrad serves meals all day, daily. They feature International as well as Asian cuisine in buffet and ala carte styles. continue reading
Opening Hours
Today
24-hours
Mon-Thu
06:00-01:00
Fri-Sun
24-hours
Payment Method
Cash
Other Info
Alfresco / Outdoor Seats
Open Till Late
Takes Reservations
Restaurant Website
http://conradhotels1.hilton.com/en/ch/hotels/dining.do?ctyho
Review (13)
[MEDIA INVITE - LIMITED TIME] For the full review, click on the link below: http://www.chubbybotakkoala.com/2015/11/Oscars-Latin-America-Cuisines.htmlLatin America, one of the continents that is hardly to be in our travel destinations. While we can found the cuisines from Mexico, Argentina and Brazil easily in Singapore now; Aruba, Chile, Columbia, Guatemala & Peru cuisines can be considered alien to most of us.Fortunately from 5th November to 4th December 2015, all the cuisines from the countries mentioned above can be sample without the need to travel to the other side of the planet. In charge of entertaining our palate, is Executive Sous Chef Rodrigo Martinez, born in Chile, has worked around Latin America before making a pit stop in Conrad Centennial Singapore.Some of the dishes that I like during the night: Taco, one of the popular dish from Mexico. It has beef fillings, beans, onions, guacamole, chipotle mayonnaise and coriander. The version of the tortilla is the non-crispy version. When you are eating taco, please just use your hands. Squeeze the lime, roll the taco and just put it in your mouth. You will find the gorgeous explosion of flavours in your mouth. The beef is succulent, the rest of ingredients are fresh and the chipotle mayo just bind all the ingredients well. Yum Yum. Mini dishes of Peruvian Ceviche (Peru) and Mango Papaya Salad (Aruba). I saw ceviche dishes many times on travel channel, so I definitely won't miss it this time around. In short it is raw fish cured with citrus juice. It tasted fresh, tangy and the purple onion provide a hint of sweetness to the dish. The Mango papaya salad easily stands out as Caribbean dish. The combination of prawns, mango, papaya and coriander is just delectable and refreshing. It works well as an appetizer.From the carving stations, this dish Huachinango en Costra de Sal, Tequila y Hoja de Plantano (Mexico) is a must try. It is a red snapper wrapped in banana leaf and baked in salt crust seasoned with tequila. One of my personal favourite style of cooking fish, the salt crust act as a seasoning and also maintain the moist in the fish while cooking it. So the meat will remain tender and juicy. The banana leaf and tequila just add a different flavours to the dish.Mariscos al Pil Pil – Seafood cooked in chilli and garlic (Chile). This dish was proven to be the favorite dish this evening. Perfectly cooked tiger prawn, it was fresh, springy and succulent. The chilli and garlic was there to add flavours, elevate the flavour of the prawns. This was considered the popular dish of the night because it always runs out. So it is a must-try dish. Thumbs up!Asparragus Peruanos – Peruvian asparagus with egg sauce (Peru). The white asparagus was coated in egg sauce and baked until it has a crispy crust on top. The asparagus was crunchy and sweet, while the egg sauce gave a creaminess feel to the dish. For desserts, Churros with Chocolate Sauce (Cuba) and Dulce Tres Leches – Three milk cake (Columbia) got my pick. The churros on the night was a little bit salty, but with the combination of the chocolate sauce was just heavenly. Solid, good quality chocolate was used, by itself it was also lovely. The three milk cake, consist of condensed milk, cream and whole milk. This cake is just moist, light and fluffy. Delicious. If you prefer something more of street food style of desserts, you can try their shave iced. Similar to our version of Ice Kacang kosong, it just consist of shaved iced and different type of syrups. Its popularly known as Raspado in Mexico and Columbia. As a food blogger, it is always our hobby to find new cuisine to try. This experience with the Latin America cuisine in Oscar's this time around was a great experience. I finally able to try exquisite like ceviche, and as well as dishes from Chille, Peru and other Latin America Countries. So if you are as curious as I am about Latin American cuisine, come and visit Oscar's from 5th November until 4th December for Savouring Latin America. Please note ever popular Oscar's buffet line up are still available. Thank you very much to Conrad Centennial Team for the tasting invitation. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-10-29
20 views
At Oscar's, prepared to feast on an impressive buffet highlighted by one of the largest Caesar salad station in town, freshly shucked oysters, succulent seafood-on-ice and live carving stations.Located in  Conrad Centennial Singapore, Oscar's has been famed for their variety of fresh marine crustaceans such as snow crabs, bright tangerine-coloured baby lobsters, prawns and more!But their dessert spread is what made me smile non stop during lunch! Check out their macaron assortment and chocolate fountain! They also have a huge variety to satisfy that insatiable sweet tooth craving!They also have an interesting variety of cakes, some of which had alcohol. There was one that smelt like cheese and tasted like plain cheese, which I found was quite strange. The interesting bit about Oscar's involvement is how they are the only restaurant to incorporate the sustainable menu into their buffet. I find that generous of them because MSC certified products are priced at a premium, and their buffet is priced only slightly more expensive than usual. Sashimi! My favourite! Especially Fresh Salmon! The sashimi were fresh! They were serving salmon belly! I can just eat plates and plates of it. Of course, I didn't as I need to keep some spare for the rest of the buffet spread. Similarly to oysters, the chef will only cut when you order. Their cheese platter are also very good! It is such a waste that we didn't order wine to go with it.I was pleasantly surprised to see an ice cream and waffle station. You can ask the staff to cook a waffle for you and she will ask you to come back in about 5 minutes. You can ask for however many quadrants you want.I highly recommend either the vanilla ice cream of the Stracciatella ice cream. Both were spot on and were heavenly! The ice cream here was very smooth in texture. Their mango and passionfruit sorbets were too sour for my liking.They also have a frozen yogurt machine. Take note that machine shoots out the froyo very fast! The froyo tasted okay, not too sour and not too sweet. But it melted fast!You can also get a coffee or tea. I got a moca which wasn't too dull. They provide you with sugar and additional milk. The coffee order is taken at your table. Not sure if you can get a second cup though.Here is my assortment of kuehs that I picked up. All of them were delicious and pretty good. Definitely met my expectations!The ambience was very warm and cozy. The color theme of the restaurant is in the shades of yellow. It reminds me of sunflower. Bright and Cheery! It is ideal for gatherings or family (ideal for kids too) or couples.All in all, I realized at the end of my meal, I spent way more calories on dessert than on real food. Mainly because I love sweets and I was too excited to explore the dessert selection, I didn't have much space for my mains. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-04-23
18 views
[MEDIA INVITE - LIMITED TIME]Mark you calendar food lovers, from 27 April to 16 May 2015, Oscar's will bring you gastronomic journey to around Italy. Be prepared to be bring your palate to travel around Italy with flavours by Executive Chef Michele Mingozzi. This born and bred Italian who discovered his passion for cooking from the kitchen of his beloved grandmother and mother in Ferrara, Northern Italy.From watching the food and travel channels and visiting lots of Italian restaurants during my study time down under, I can conclude the following sequences of Italian dinner procession. Start with Appetizers / Antipasti, followed by pasta dishes, then proteins (meat or fish) and desserts. Of course the wine with the meal and afterwards is a must.We started our dinner with antipasto (appetizers) which include assorted salami and parma hams with Pinzini (from Ferrara region) and Mozzarella / Burrata Bar (from Campania region). Pinzini is a pillow shaped fried pizza dough. It is light and fluffy, which goes well with the fresh and creamy burrata and parma ham. For the firmer cheese such as mozzarella and cheery mozzarella, I had mine with the fresh cherry tomatoes and deep fried stuffed olives also known as Olives all'Ascolana (Marche region). I am not an olive person as I find it too salty, however I can accept this fried stuffed olive. It seems the stuffing reduce the saltiness of the olive. But I still can't have too much of it. While Ciabatta and Foccacia are served with Olive Oil and Balsamic Vinegar, I learned a new lesson today. In Italy, they do not eat the bread for appetizer, instead use it to polish off the left over of the sauce from the pasta dish or main meal. However, since we are in Singapore, you just do what the Roman do (in this case, it will be the Uniquely Singaporean way). Dip it in balsamic vinegar and olive oil and eat it whenever you like. In the typical Italian culture, we continue with the pasta. The three selections of pasta that I tried on that night is Home Made Truffle Tagliatelle with Quails Ragout (Emilia Romagna region), Ravioli of Prawns with Cherry Tomato sauce (Emilia Romagna region) and Fried stuffed rice ball (Aracini di Riso – Sicilia region). If you like truffle, the tagliatelle with black truffle here is a must try. For me, it is the case of too much truffle, but some people might like it.This is the first time that I tried the rice ball. Using Arborio rice and pre cooked in the same style as risotto, the rice absorbs the robust stock well. The rice is al dente and packs of flavour. My pick of the night is Prawns ravioli. The prawns fillings between the pasta sheets are fresh and springy. It is well complemented by the cherry tomato sauce. While the dish is Italian, I can't help to fantasize that this dish is of equivalent to our local prawn dumplings. Now for the proteins. From the four legged, we had Braised Venison Mountain Style with Polenta and Sautéed Mushrooms (Trentino region); and Braised Veal Tongue (Ferrara region). For the venison, it was well braised, however as the meat of venison lacks of fats, I find the meat slightly tough. For those who never tried polenta before, it actually look and feel like mashed potatoes, creamy but with more grit and earthy flavours to it. The braised veal tongue are to die for. One of Chef Michele's comfort food where it looks like it was simply boiled for long hours with simple seasoning, however it just melts on your mouth. Best of all, no gamey smell in it. For beef tongue lovers, you will like this even more. This dish is serve with Italian version of chimichurri sauce, which was refreshing and good to balance out this heavy dish. I had 3 big slices and I have to stopped myself in anticipation for next dishes to come. Kudos to the Chef. From the sea, we have Baked Sea Bass Fillet (Campania region) and Fritto Misto (Emilia Romagna region). The seabass baked in mediteranean style had simple seasoning. It has a slighly firm texture, yet buttery feels to it. Meanwhile Fritto Misto (deep fried mixed fish and seafood) is just a winner. Lightly battered and seasoned, it gives the mixed fish and seafood a crispy and light texture. It is a good side dish and suitable for all ages. Come to desserts, we are treated to Chiacchiere (Emilia Romagna region), Balsamic Ice Cream (Lombardia region) and Italian Meringue with Chocolate (Lombardia region). According to Chef Michele, Chiacchiere is one of the most common food eaten during carnival in Italy. Also known as Angel Wings, it made from dough, deep fried and sprinkled with powdered sugar. It is crispy outer part, yet moist and slightly chewy inside. With powdered sugar, it is just hard to resist. It reminds me of our Chinese twisted pretzel called ma hua (麻花). Meanwhile the Balsamic Ice Cream is definitely something unique and a must try. Served with fresh strawberries in syrup, it has a good balance between sweet and sour. Yum Yum. For the Meringue with chocolate sauce, it is sweet with crispy crumbling texture. However, it can be better if they use darker chocolate, so the bitterness can balance the sweetness of the meringue. Overall, A Taste of Italy edition in Oscar's definitely worth to try. From what I tasted, some of the dishes are unique and not commonly found in Singapore. Combining this with the renowned buffet spread in Oscar's, it is definitely worth your trip here. A taste of Italy will run from 27 April to 16 May 2015 for lunch and dinner in Oscar's. Please note A Taste of Italy dishes available on top of the Oscar's ever popular seafood, cooked food and desserts offerings. Salute and Buon Appetito!! Thank you to Chef Michele Mingozzi, Oscar's F&B Team and Conrad Centennial Singapore for the wonderful evening.For the complete review, pricing and details, click here: http://www.chubbybotakkoala.com/2015/04/oscars-taste-of-italy.html continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-01-27
16 views
[MEDIA INVITE - LIMITED TIME]Hello Truffle Lovers, The Black Truffle promotion has arrived at Oscar's Cafe & Terrace ('Oscar'). One of the must try ingredient for foodies is making its appearance in Oscar. Black Truffle is also known as Winter Truffle. Compare to white truffle, which normally harvested during summer in Europe, black truffle has a more subtle aromatic flesh. Black Truffle can be used as it own or can be incorporated with different ingredients to draw out the flavour. In Oscar, Executive Chef Michele Mingozze will be using the Black Truffle in different cuisines. From appetizers, Japanese, Local, Western and of course desserts. This tasting session really made me feel that I am at one of guest judges in the Iron Chef competitions, with the privilege of tasting how the chef uses and presents of the main ingredient black truffle in each dish. We started this Truffle Gastronomic Journey from the appetizers. Poached Quail Egg with Black Truffle Espuma; and Seafood Salad with Sliced Braised Black Truffle. The aromatic and subtle truffle paired with smooth and velvety poached quail egg is refreshing. Although the foam has dissipate, the truffle aroma still there. The seafood salad are fresh, but the truffle here is more refined. It was a good wake up call for our palate. Next Chef Mingozze brought us to Japan, represented with Miso Soup infused with Black Truffle; and Spicy Tuna Maki with Black Truffle. Personally, I feel that the truffle flavours are overwhelmed by the flavours of the miso and the spiciness of in the maki. For Western Cuisine, it is more of an Italian Affair and showcasing the strength of Chef Mingozze. White Asparagus, Parma Ham Chips and Black Truffle; Risotto with Black Truffle; and White Noodle with Black Truffle and Olive Oil Sauce. The aroma of the truffle just lingered in the air when the white asparagus are served. All the ingredients here comes together nicely and my favourite is the crispy parma ham. Tasted like bacon without the oil. Only one word to describe the Risotto, Fantastico! It is creamy, cheesy, flavourful, and the risotto rice is al-dente. It seems the risotto and the mushroom really accentuate the scent and flavour of black truffle in the dish. On the buffet line, the risotto will be cooked upon order. Similarly with the fettucine, the simplicity of this dish allowed us to taste the real flavour of the black truffle. A touch of crispy parmesan, just complete this dish. From the Local Section, we have Slow-roasted Pork Belly in Truffle Gratin; and Wok-Fried Slipper Lobster in Oyster Sauce with Truffle Oil. The pork belly is tender, succulent with a crispy crackling. You can feel the subtle flavour of the truffle in the sauce and the gratin on the pork. For the lobster dish, the flavour truffle very subdued. But I enjoy the well-cooked lobster. Finally for the sweet ending with truffles, there are 4 types of desserts you can savour: Chocolate Mousse and Black Truffle in Mini Cone; Strawberries and Black Truffle Fruits Porpourri; Pineapple Capaccio with Black Truffle and Coconut Foam; and Avocado Parfait with Black Truffle Confit. The strawberries and pineapple desserts are thinly sliced and infused with truffle scented liquid. The combination of fresh fruits and liquid infused truffle is just nice for those who like their desserts light. My personal choice of desserts are the Chocolate Moose. The chocolate made cone filled with chocolate moose, truffle and berry below is just how you say chocolategasm. It has the fragrances of the truffle, the richness of dark chocolate and the acidity of the berry to balance it. It is served on a bed of chocolate granules that you should enjoy slowly with the cone. Coming second is Avocado Parfait. It is smooth and creamy. The Black Truffle Confit, Chocolate granules and berries provided complementing flavours to the dish. While it might be an Unearthing Black Truffle Events at Oscars, you can still enjoy the famous buffet line-up that Oscars are renowned for. The special for the current seasons are the three type of oysters to choose from: American, Irish and Canadian; fresh seafood such as Yabbies, Slipper Lobster (looks like crayfish), crabs, and awesomely slow-roasted Wagyu beef brisket that just melts in your mouth. For this special tasting, we were served Virgin Cucumber with Lychee Mojito, which was just refreshing. This mocktails really got my two thumbs up. Overall, I am truly impressed with Chef Mingozzi and his team effort to bring us their interpretation and creativity in presenting black Truffle influenced dishes. The appetizers, Western (Italian) and desserts are just amazing. What a memorable Iron Chef esque experience. Please note that this OSCAR'S Truffe promotion is only for a limited time only.Dates: 29 – 31 January, 1 February; 5 – 8 February 2015. Time: For Dinner only 18.00 – 22.00 Price: Thu & Sun, $78++ per person; Fri & Sat, 88++ per person Complimentary shooter glass of Grapa, a uniquely grape-based Italian drink which paves the way for an indulgent evening of truffles. Thank you to Chef Michele Mingozzi, Oscar's F&B Team and Conrad Centennial Singapore for the wonderful evening. For the complete Chubby Botak Koala experience, click here / copy the link below:http://www.chubbybotakkoala.com/2015/01/oscars-ode-to-black-truffle.html continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2014-11-20
Finally got a chance to try buffet dinner here. There is a wide variety of food. There are also noodle cook stations outside the restaurant. The signs to the cook stations were not obvious and we almost miss out the chance to try. There are many variety of noodles to choose from - something different from the usualy buffets. I like the tom yum noodle best. My child love the waffles with icecream. Many choice of icecream, and the friendly staff will assist to scoop. Will come back again continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)