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 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 sam
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Latin 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.
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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.
Beef Taco
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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.
Ceviche
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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.
Huachinango en Costra de Sal, Tequila y Hoja de Plantano
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Huachinango en Costra de Sal, Tequila y Hoja de Plantano (OPEN SESAME!!)
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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!
Mariscos al Pil Pil – Seafood cooked in chilli and garlic
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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.
Asparragus Peruanos – Peruvian asparagus with egg sauce
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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.
Churros with Chocolate Sauce
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Dulce Tres Leches – Three milk cake
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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.
Shaved Iced - known as Raspado in Mexico and Columbia.
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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.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Dine In
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Tasting Event
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Huachinango en Costra de Sal, Tequila y Hoja de Plantano
Asparragus Peruanos – Peruvian asparagus with egg sauce
Dulce Tres Leches – Three milk cake
Churros with Chocolate Sauce
Beef Taco
Mariscos al Pil Pil – Seafood cooked in chilli and garlic
Huachinango en Costra de Sal, Tequila y Hoja de Plantano (OPEN SESAME!!)
Ceviche
Level4
2015-10-29 113 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
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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.
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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!
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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!
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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. 
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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. 
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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.
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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!
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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.
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Here is my assortment of kuehs that I picked up. All of them were delicious and pretty good. Definitely met my expectations!
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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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Dine In
Spending Per Head
$60
Recommended Dishes
  • Waffles and ice cream!
Level4
2015-04-23 49 views
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
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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.
Assorted salami and parma hams (from Ferrara region)
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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.
Mozzarella / Burrata Bar (from Campania region)
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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.
Pinzini (from Ferrara region)
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Olives all'Ascolana (Marche region)
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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.
Ciabatta and Assorted Foccacia
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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.
Fried stuffed rice ball (Aracini di Riso – Sicilia region)
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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.
Fried stuffed rice ball, Home Made Truffle Tagliatelle, Ravioli of Prawns with Cherry Tomato sauce
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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.
Braised Venison Mountain Style (Trentino region)
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Polenta
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Sautéed Mushrooms
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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.
Braised Veal Tongue with Chimichurri sauce
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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.
Baked Sea Bass Fillet (Campania region)
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Fritto Misto (Emilia Romagna region)
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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).
Chiacchiere (Emilia Romagna region)
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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.
Balsamic Ice Cream (Lombardia region)
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Italian Meringue with Chocolate (Lombardia region)
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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

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
Assorted salami and parma hams (from Ferrara region)
Mozzarella / Burrata Bar (from Campania region)
Pinzini (from Ferrara region)
Fried stuffed rice ball (Aracini di Riso – Sicilia region)
Fried stuffed rice ball, Home Made Truffle Tagliatelle, Ravioli of Prawns with Cherry Tomato sauce
Sautéed Mushrooms
Braised Veal Tongue with Chimichurri sauce
Baked Sea Bass Fillet (Campania region)
Fritto Misto (Emilia Romagna region)
Ciabatta and Assorted Foccacia
Balsamic Ice Cream (Lombardia region)
Chiacchiere (Emilia Romagna region)
  • pasta
  • cold cuts
  • cheese
  • beef
  • seafood
  • ice cream
Level4
2015-01-27 40 views
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
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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.
Miso Soup infused with Black Truffle
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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.
Slow-roasted Pork Belly in Truffle Gratin
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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.
Poached Quail Egg with Black Truffle Espuma
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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.
Seafood Salad with Sliced Braised Black Truffle
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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.
Spicy Tuna Maki with Black Truffle
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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.
White Asparagus, Parma Ham Chips and Black Truffle
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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.
Risotto with Black Truffle
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White Noodle with Black Truffle and Olive Oil Sauce
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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.
Wok-Fried Slipper Lobster in Oyster Sauce with Truffle Oil
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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.
Strawberries and Black Truffle Fruits Porpourri
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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.
Pineapple Capaccio with Black Truffle and Coconut Foam
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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.
Chocolate Mousse and Black Truffle in Mini Cone
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Avocado Parfait with Black Truffle Confit
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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.
Oysters
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Clockwise: Canadian, Irish & American Oysters
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Fresh Seafood
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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
Other Info. : This review is base on Black Truffle Promotion at the restaurant for a limited period.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
Poached Quail Egg with Black Truffle Espuma
Seafood Salad with Sliced Braised Black Truffle
White Asparagus, Parma Ham Chips and Black Truffle
Risotto with Black Truffle
White Noodle with Black Truffle and Olive Oil Sauce
Slow-roasted Pork Belly in Truffle Gratin
Wok-Fried Slipper Lobster in Oyster Sauce with Truffle Oil
Oysters
Clockwise: Canadian, Irish & American Oysters
Chocolate Mousse and Black Truffle in Mini Cone
Strawberries and Black Truffle Fruits Porpourri
Pineapple Capaccio with Black Truffle and Coconut Foam
Avocado Parfait with Black Truffle Confit
Fresh Seafood
  • Oyster
  • Seafood
  • Black Truffle dishes
Level3
42
0
2014-11-20 46 views
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
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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
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-07-26
Waiting Time
5 Minutes (Dine In)
Spending Per Head
$70
Level4
Thank you very much to Conrad Centennial Singapore Team for the invitation to sample such wonderful dishes of Davao and to enjoy a night of cultural performances.Davao city in Mindanao Phillipines is the largest city in the island and also one of the largest city in the world. With such a large area, Davao region is a melting pot of different culture especially different tribes in the area. Davao is also famous for its local produce such as pamelos, mangosteens & durians and fresh seafoods inclu
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Thank you very much to Conrad Centennial Singapore Team for the invitation to sample such wonderful dishes of Davao and to enjoy a night of cultural performances.

Davao city in Mindanao Phillipines is the largest city in the island and also one of the largest city in the world. With such a large area, Davao region is a melting pot of different culture especially different tribes in the area. Davao is also famous for its local produce such as pamelos, mangosteens & durians and fresh seafoods including tuna. From 15th to 20th July 2014, Conrad Centennial Singapore and Philippine Department of Tourism, presents to you Davao Cultural and Food Festival.
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During Davao Cultural and Food Festival, Chef Eduardo Tuazon and his team from Marco Polo Hotel Davao in Phillipines will be showcasing the Ten Tribes of Davao Philippine Cuisine in Oscar's Restaurant.
Lechon Baboy (Whole Roasted Suckling Pig - Davao Style)
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We started our dinner with a combo of Davao appetisers: Tuna Kinilaw; Squid & Shrimp Salad; Eggplant with Salted Egg; and Green Mango with Shrimp Paste and Pork Crackers.
Green Mango with Shrimp Paste & Tuna Kinilaw
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Tuna Kinilaw is Davao version of cured raw fish salad. Surprisingly, it is more subtle than what I expected. The same can be said with the Squid & Shrimp Salad. Fresh, but very subtle taste to entice your appetite. The eggplant with salted egg has a slightly more bold taste. For the Green Mango with shrimp paste, shrimp paste seems to be similar to the rojak paste that we have but with a bit of chocolaty taste and it actually pretty salty if not for the green mango. The crispy Pork Crackers (light and crunchy) can be very addictive when you dip it with shrimp paste.
Clockwise from left: Eggplant w/ Salted Egg, Green Mango w/ Shrimp Paste, Tuna Kinilaw, and Squid &
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In between the appetizers and the main meal, I went to explore the other dishes Davao dish on offer. I spotted Lechon (yes, the whole roasted suckling pig) and Manok Pianggang (braised chicken with lemon grass and coconut milk). The Lechon is just a beauty, the meat is tender, succulent and with a nice balance between the fat and lean meat, while the crackling is thin and crispy. The chicken is tender, juicy and flavourful, especially on the drumstick.
Manok Pianggang
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Manok Pianggang & Lechon Baboy (serving portion)
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Back to the tasting menu, we were served the traditional Davao cuisine that are normally cooked in a bamboo or banana leaf. We have the selection from Spiced Roasted Chicken with Bamboo Rice, Beef & Scallops, cooked in Bamboo, Shrimp & Tuna cooked in Banana Leaf. With the exception of the chicken, the rest of the dishes that were cooked in bamboo or banana leaf, produce dishes that has rich and creamy gravy. These dishes are just best to enjoy with flavourful yellow rice. Each of the proteins are very tender and for the seafood it was fresh and not overcooked.
Spiced Roasted Chicken with Bamboo Rice, Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in
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Bamboo Rice with Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in Banana Leaf
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Rice Cooked in Bamboo Tube (Sinaing)
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Of course tasting Philippine dish won't be complete without Chicken Adobo and Braised Ox Tail in Peanut Sauce (Kare Kare). I personally find the chicken adobo lack of punch, it seems that it is missing the bold flavour of the Philippine cuisine. However, the ox tail is basically tender and melts in your mouth. The peanut sauce with oxtail, is just something that you need to get used to. Although it is a combination of savory and sweet, the taste leaning towards the sweet side.
Clockwise from Top Left: Chicken Adobo, Kare-Kare (Davao Cuisine) Seafood with Lemon Beurre Blanc an
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The above in serving portion
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For the sweet ending of the meal, we tasted Durian Panna Cotta; Mangosteen Crème Custard; Coconut Cream Yam Porridge, Pomelo Crème Brulee; and Jack Fruit Sponge Cake. Each of these desserts represent the tropical flavour fruits that can be found in Davao. The Durian Panna Cotta has a smooth velvety texture. Pomelo Crème Brulee has a nice balance between the sweetness of the crème and the citrus flavour from the pomelo. The coconut cream yam porridge is Davao version of bobo cha cha.
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From Left to Right: Mangosteen Crème Custard, Jack Fruit Sponge Cake, Coconut Cream Yam PorridgeDuri
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Pomelo Crème Brulee
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The presentation of Mangosteen Creme Custard got my two thumbs up. They extract the meat of the mangosteen, turn it to crème custard and serve it back like in its original version. While the sponge cake is light, the crème jack fruit is served on what looks like part of the branch of the jack fruit tree.
Mangosteen Creme Custard
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While some people end the meal there, I just can't get stop myself from trying Sisig (Broiled Pork Mask and Liver with lemon and chilli). The taste is just deliciously intense. While the Lemon and Chilli suppose to cut through this intense flavour, I find that it is slightly tone down to adjust to everyone's taste buds.
Sisig
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Overall, I really enjoy this opportunity to experience the Davao & Philippine cuisine. To ensure a memorable dining experience, you will be serenaded with Davao traditional songs, performed by Kalumon Dance Troupe when you dined in Oscar during this food festival.
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So if you never been to Davao or Philippine, do stop by Oscar's @ Conrad Centennial Singapore between 15th - 20th July 2014 to experience Davao Cultural and Food Festival, on top of delicious food served in Oscar's. Who knows, you might be the winner of 3D2N Holiday Accomodation for 2 person in Marco Polo Hotel Davao Philipine inclusive of round trip tickets by SilkAir. Cheers!!!

For the complete Chubby Botak Koala experience, click / copy the following link:
http://www.chubbybotakkoala.com/2014/07/Oscars-Conrad-Davao-Food-Festival.html

Other Info. : Davao Cultural and Food Festival
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
Lechon Baboy (Whole Roasted Suckling Pig - Davao Style)
Green Mango with Shrimp Paste & Tuna Kinilaw
Clockwise from left: Eggplant w/ Salted Egg, Green Mango w/ Shrimp Paste, Tuna Kinilaw, and Squid &
Manok Pianggang
Manok Pianggang & Lechon Baboy (serving portion)
Spiced Roasted Chicken with Bamboo Rice, Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in
Bamboo Rice with Beef & Scallops, cooked in Bamboo , Shrimp & Tuna cooked in Banana Leaf
Rice Cooked in Bamboo Tube (Sinaing)
Clockwise from Top Left: Chicken Adobo, Kare-Kare (Davao Cuisine) Seafood with Lemon Beurre Blanc an
From Left to Right: Mangosteen Crème Custard, Jack Fruit Sponge Cake, Coconut Cream Yam PorridgeDuri
Pomelo Crème Brulee
Mangosteen Creme Custard
  • Clockwise from left: Eggplant w/ Salted Egg Green Mango w/ Shrimp Paste Tuna Kinilaw and Squid &
  • Bamboo Rice with Beef & Scallops cooked in Bamboo Shrimp & Tuna cooked in Banana Leaf
  • Spiced Roasted Chicken with Bamboo Rice Beef & Scallops cooked in Bamboo Shrimp & Tuna cooked in
  • Clockwise from Top Left: Chicken Adobo Kare-Kare (Davao Cuisine) Seafood with Lemon Beurre Blanc an
  • From Left to Right: Mangosteen Crème Custard Jack Fruit Sponge Cake Coconut Cream Yam PorridgeDuri
Level3
2013-12-01 43 views
It was highly recommended by my friend, so I came here for my early birthday celebration. We saw they were offering buffet options which looked attractive. Nevertheless, we decided to just try their Fish and Chips. It costs $35 per plate, a bit pricy but portion was quite huge! The fish was very fresh and sweet. The side dish should put aside, as there's some sauce on the veg and tomato so the fried fish batter was soggy. The bread was nice too,with 2 kind of butter given,is expensive but worth
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It was highly recommended by my friend, so I came here for my early birthday celebration. We saw they were offering buffet options which looked attractive.

Nevertheless, we decided to just try their Fish and Chips. It costs $35 per plate, a bit pricy but portion was quite huge! The fish was very fresh and sweet. The side dish should put aside, as there's some sauce on the veg and tomato so the fried fish batter was soggy. The bread was nice too,with 2 kind of butter given,is expensive but worth the price.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Recommended Dishes
  • Fish & Chips
Level4
2013-09-03 21 views
Thanks to my colleague, I got to enjoy the international buffet at Conrad Centennial Hotel’s Oscar’s Café & Terrace We made a reservation for one of the weekday night for buffet session. International buffet is more of quality of the foods served as the value must be worth while to spend. The restaurant is located at the lobby level of the hotel with the warm lighting interiors and lively ambience to dine in.We were greeted with a smile and friendly gesture. There are sections of different type
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Thanks to my colleague, I got to enjoy the international buffet at Conrad Centennial Hotel’s Oscar’s Café & Terrace We made a reservation for one of the weekday night for buffet session. International buffet is more of quality of the foods served as the value must be worth while to spend. The restaurant is located at the lobby level of the hotel with the warm lighting interiors and lively ambience to dine in.

We were greeted with a smile and friendly gesture. There are sections of different type of foods all around the restaurant which range from fresh sea foods section, cooked foods with different kind of cuisine section, sashimi section and dessert section. We are spoilt with the choice.

There are different kinds of cheese, hams and breads available to start off with the sessions. Customize own dressing for salads are available next to it and it is ideal to have it as appetizer.

The highlight of the buffet is that chef will only shuck the oysters upon request. This absolutely shows the freshness of the oysters.

There is one more thing that amazed me is the Parmigiana (Parmesan) bowl where the lettuce is tossed with the sauce, cheese and other ingredients personally by the chef to present us with a Caesar salad. The chef uses spatula to scrap the cheese from the bowl each time to mix the salad which makes the whole process looks interesting.

Cooked sections are just fine with the available choices. All are kept in warm condition and the foods are well-cooked. One of the dishes that I was quite impressed was Bake Roulade of Salmon with hollandaise sauce. The smooth meat texture which compliments with the sauce makes the salmon taste juicy and addictive.

And they do cut the sashimi upon request by the diners. As for dessert wise, they served wide selections from cakes to cookies and puddings. Chocolate Royal Hazelnut Crunch was one fine cake that I love. The sweetness of the chocolate with the hazelnut crunch really taste sinful. Live section is also available at this section as the waffles were served upon request as well. We get to choose the toppings and mix match the choice we want upon the waffles served. I had it with gelato.

The buffet ended with a cup of nice coffee for my buffet partner and a tea for me. The service staffs are attentive to diners. They will approach us to see what we need on and off and clear the plates promptly before we are back with new foods on plates.

For more photos of the buffet pictures, check out my blog post : http://hazeldiary.com/?p=2199
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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Date of Visit
2013-07-10
Type of Meal
Dinner
Recommended Dishes
  • Sashimi
  • Fresh Oyster
  • Chocolate Royal Hazelnut Crunch
  • Caesar Salad
Level4
157
0
2013-07-29 17 views
This is one of the must try buffet in Singapore if you are willing to spend a bit more on buffet. The buffet spread has a wide variety of food ranging from fresh seafood to international delights and a wholesome selection of desserts. Their seafood are very fresh and the most popular fresh seafood would be the oysters, when eaten, you are able to taste the saltiness and sweetness of the flesh, the best part is that you can have unlimited quantity therefore making your money worthwhile.
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This is one of the must try buffet in Singapore if you are willing to spend a bit more on buffet. The buffet spread has a wide variety of food ranging from fresh seafood to international delights and a wholesome selection of desserts. Their seafood are very fresh and the most popular fresh seafood would be the oysters, when eaten, you are able to taste the saltiness and sweetness of the flesh, the best part is that you can have unlimited quantity therefore making your money worthwhile.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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0
2012-03-30 24 views
we won a $200 voucher.. hence this buffet was so much cheaper than usual.. we were impressed by the quality of the buffet spread... its the best international buffet so far.. fresh seafood from mini lobster to scallop to prawns to slippery lobster and more..i would say that the scallop meat is big and sweet compare to other buffet which i had was tiny.. and tasteless indian food.. chinese food.. were simply great overall perfect experience
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we won a $200 voucher.. hence this buffet was so much cheaper than usual.. we were impressed by the quality of the buffet spread... its the best international buffet so far..

fresh seafood from mini lobster to scallop to prawns to slippery lobster and more..
i would say that the scallop meat is big and sweet compare to other buffet which i had was tiny.. and tasteless
indian food.. chinese food.. were simply great

overall perfect experience
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2012-01-16 16 views
Didn't fancy jostling with the crowds for a seat during dinner so popped by Oscar's for a relatively peaceful meal far from the maddening crowds.Located on the ground floor of Conrad Centennial, this versatile cafe is known for its international buffet spreads, but we decided to go against the norm and opted for ala carte instead. Decor is rather "cafeish" with a good mix of wood and opulent lighting, complete with Birds of Paradise donning the place.Personally, I thought the chicken & mango wra
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Didn't fancy jostling with the crowds for a seat during dinner so popped by Oscar's for a relatively peaceful meal far from the maddening crowds.

Located on the ground floor of Conrad Centennial, this versatile cafe is known for its international buffet spreads, but we decided to go against the norm and opted for ala carte instead. Decor is rather "cafeish" with a good mix of wood and opulent lighting, complete with Birds of Paradise donning the place.

Personally, I thought the chicken & mango wrap was nicely done as the wrap was lightly toasted and not too thick. The filling of chicken and mango went well with what tasted like the peanut sauce found in Rojak - sweet yet not overwhelming. Fresh crunchy vegetables added zest and juiciness to the dish. Lest expectations shoot too high for this dish, let me just say that its decent, but not outstanding.

Conrad Burger - I've developed a penchant for burgers recently so got myself their signature burger to try. The finely grounded beef patty was a little too overdone but still relatively juicy and tasty without coming too strong on the raw beef taste. Bacon strips beneath a buttery toasted bun provided a nice salty taste.

Oscar's Profiteroles - The profiteroles were quite a bit of a let down. Firstly, they didn't come drenched in chocolate (unlike the ones in France), which would have made it so much nicer. You would have probably guessed that the chocolate syrup was woefully inadequate. On the upside, the ice cream was nice and smooth but strangely enough, the pistachio ice cream tasted more like almond to me.

Chocolate Royal Hazelnut Crunch - A most delightful (and not to mention sinful) dessert, the hazelnut crunch was light and not too rich, complete with a nice wafer biscuit base. Very much like eating a smooth rendition of Rocher, which I personally fancy quite a bit. I didn't quite take to the macaroon, cold Sauternes Sabayon or tropical fruit though.

Approximately $100 for 1 appetiser, 1 main and 2 desserts certainly doesn't qualify as value for money. However, food quality is arguably above average so that might just lessen the pain of forking out so much money a wee bit. Service, though professional, could have been friendlier.
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50
9
2011-07-14 10 views
I would say the main highlight of this buffet spread is the variety of fresh oysters. I had been there a few times for buffet dinner, on the weekend dinner, they will serve 8-9 different types of fresh oysters. My Dad and hubby enjoyed the oysters a lot. As for me, I prefer the sashimi more than the fresh oysters. I normally don't like swordfish sashimi, as I always thought that eating swordfish is like eating a piece of lard, but not at Oscar’s. The swordfish sashimi here is really very fresh
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I would say the main highlight of this buffet spread is the variety of fresh oysters. I had been there a few times for buffet dinner, on the weekend dinner, they will serve 8-9 different types of fresh oysters. My Dad and hubby enjoyed the oysters a lot. As for me, I prefer the sashimi more than the fresh oysters.

I normally don't like swordfish sashimi, as I always thought that eating swordfish is like eating a piece of lard, but not at Oscar’s. The swordfish sashimi here is really very fresh and good that I enjoy eating them. There was one night I had the opportunity to have the delectable, melt-in-the-mouth steak. It was the best beef I ever had.

The cooked food section was just normal to me, nothing special for me to review on. There is a noodle section outside the restaurant, I tried the lor mee and laksa, and both were good. I enjoy the many types of cheese as well, and the Caesar salad which is a well-known dish at Oscar’s buffet, was really great.

Another dish to highlight is the freshly baked waffle and ice-cream. The fresh and warm waffle goes so well with the ice-cream, I like the vanilla ice-cream.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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Spending Per Head
$80 (Dinner)
Recommended Dishes
  • caesar salad
  • waffle
  • swordfish sashimi
  • oysters
Level2
10
0
we redeemed two $30 Conrad's dinning vouchers from Starhub rewards program, and thought its a fab idea to celebrate both V day and our wedding anniversary at this nice posh hotel.i emailed the hotel on the use of the two vouchers (under two different names) and received prompt response from the hotel that they welcome the vouchers to be combined in one use.Good First Impression of an Ah TAs hotel. the restaurant was 70% full when we arrived at 1230pm. we were shown to our table quickly and were
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we redeemed two $30 Conrad's dinning vouchers from Starhub rewards program, and thought its a fab idea to celebrate both V day and our wedding anniversary at this nice posh hotel.

i emailed the hotel on the use of the two vouchers (under two different names) and received prompt response from the hotel that they welcome the vouchers to be combined in one use.
Good First Impression of an Ah TAs hotel.


the restaurant was 70% full when we arrived at 1230pm. we were shown to our table quickly and were informed that the buffet includes tea (assortment) and coffee.

the spread is probably not as extensive as The Line or Straits Kitchen. the usual fare: appetisers, cold cuts, salads, sashimi, piping hot chinese, western, indian, malay cuisine.

chinese: the steamed cod fish was really good. fresh, succulent meat that practically melts in my mouth.
we didnt try out the indian, malay and western cuisine as they didnt look as appetising as those from STraits Kitchen @ Hyatt.

the noodle station was at the outdoor area, serving laksa (the gravy is nice and doesnt have an overload of coconut flavor), bak kut teh (doesnt have the herbal nor peppery taste), bak cho mee ( the chef prob likes my husband a lot - he got a lots of you mee with a giantic pile of bak cho).

the sashimi was freshly prepared as and when the guest's request. the cut was generous

the most interesting part of the buffet is this huge cheese bowl that was used to toss caesar salads in. the chef will toss in the iceberg lettuce into the cheese bowl and scrape the cheese from the inside of the bowl before serving the salad. interesting. the cheese was not as pungent as i feared, suits asian's palate.

at the dessert corner, there were mini cakes like cheesecakes, chocolate cakes, nonya kuehs, ice cream (8 standard flavours like vanilla, strawberry..etc) the ice cream toppings included soft candies, choc balls and chocolates. the ice cream is worth a try, we went back for a few helpings, and were never disappointed. u can help yourself to the heaps of soft candies (sour apple and likes).

the lunch was $58+++ , would be good if there is/are credit cards promotion or when u have vouchers to offset the hefty bill. do call the hotel beforehand to confirm the pricing againas hotel buffets pricing increased every now and then.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-02-26
Spending Per Head
$60 (Lunch)
Celebration
Anniversary
Recommended Dishes
  • huge cheese bowl for casear salads
  • creamy ice cream