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Categories : Multi-Cuisine | Hotel | Restaurant | Sushi/Sashimi | Buffet

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Nothing ends off a hard week of work better than a splendiferous night of delicious crabs. Special thanks to Daniel's Food Diary who extended his invitation for me to attend this amazing Crab Fiesta at Plaza Brasserie, PARKROYAL on Beach Road.

For starters, we got to choose from a wide spread of appetizers ranging from Dijon Crab Cakes with Coriander Paste, Baked Crab Shell, Chilli Crab Roll with Vegetables, Crab Meat Gyoza with Dip Sauce, Bread Crab Claw, Mini Crab Meat Samosas, Olive & Potato Crabmeat Balls with Pesto, Crabmeat Paste, Baked Whole Salmon with Spicy Dip to a variety of Dim Sums.
If you are one who prefers a cold start, there's the chilled seafood section with lots of really fresh hairy crabs right round the corner.

You must not miss their huge, juicy fresh oysters that's perfect with a dash of Tabasco and lemon juice. Plus its rumoured to be quite an aphrodisiac.

Enjoy the prawns without accompanying sauces to savour its freshness. It's hard to stop once you start peeling!

Next came the star dishes for the evening, prepared using the humble Mud Crab:

First to be served was the familiar Chilli Crab. The colour was vibrant & looked extremely inviting. The chilli sauce was a little spicy with a tint of sweetness.

Although Chilli Crab is one of Singaporean's favourites, it took a back seat as we got introduced to the other contenders. Stir-Fried Crabs with Spring Onions and Gingermild flavouring allowed us to fully appreciate the natural sweetness and taste of the mud crab.

Stir Fried Sri Lanka Crab with XO Sauce was quite an innovation. The crab meat tasted sweet in general but the XO seasoning was not prominent.

It will take more than high cholesterol to keep me away from these delightful Stirred Fried Crab with Egg Yolk. I stand true to the statement 'Anything goes well with salted egg yolks'. This was my favourite Mud Crab dish for the evening.

Here's Chef Jackson, the man behind all these new wonderful creations with his last Mud Crab recipe for the evening - Butter Crab. To be honest, it was really tough trying to identify Butter Crab & Stirred Fried Crab with Egg Yolk by taste.

How can I not take a photo together with our talented Chef Jackson.

Besides the Mud Crab, the co-star of the evening was the pretty flower crab.

Nyonya Curry Flower Crab was indisputably my overall favourite crab dish for the evening. The spicy Nyonya Sambal was a perfect match for the sweet, tender flower crab meat.

One is never enough. This is a die die must try!

If the crabs were not enough to fill you up completely, you can always pop by the Noodles Section for Crab Meat Le Mein with Miso Paste and Condiments or Braised Tang Hoon with Live Crabs. There's also the hot variety section for Braised Pork Ball with Preserved Vegetable and Taro, Oatmeal Prawns, Stir-fried Chicken in Honey and Sesame, Fried Baby Kai Lan and Crabmeat Fried Rice, Crispy Soft Shell Crabs and Braised Sea Cucumber with Roast Pork and Mushrooms.

Also remember to check out their Drunken Prawns. You can definitely taste the alcohol here!

Their assorted Roti Pratas are worth a visit. I particularly loved the Durian Prata. Just imagine yummy durian pengat spread generously within a nice crispy prata. Heavenly...

The Indian Pastry Chef was friendly and approachable. You can drop by his station any time for special requests like this really colourful paper thin prata!

Last but not least, do not leave the place without trying their famous Carrot Cake. Best part of the cake? The cream cheese icing.

If you love crabs, this is one hell of a buffet that's not to be missed.

You may also like to check out my posts on other delicious food places here
Nyonya Curry Crabs - My Fav!

Nyonya Curry Crabs - My Fav!

Date of Visit: Jul 06, 2012 

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