After a short break from this fine diner, I am back to try more of their dishes. This time, it was through a friend's suggestion. One fine day, we will definitely conquer the entire menu!!First on the list is, of course, their yummy Rosemary and parmesan garlic charcoal bread. There's no better way to start the meal than a warm, sweet smelling bread with their soft butter.The next item that was served to us was the Irish oyster with tsukiji seaweed. The presentation alone was impressive. The sweetened taste of the oyster is something different from the tobasco sauce and lemon juice taste I normally have.For starters, I ordered the Jamon Iberico with black mission figs, reblochon, passionfruit quenelle and rockmelon gel. This is a must have! It was quite a good idea to include the passionfruit quenelle as palette cleanser because the taste from the meat was quite strong.My friend had the Snake river farms pork belly with kakuni, blood orange & chili jus, yukon chip and karashi paint. I must say that the presence of the yukon chip was quite fascinating. If not for the fact that this wasn't the dish I ordered, I would have finish the chips for my partner. The meat was soft and it simply melts in your mouth! I would love to order this dish the next time I come.For main course, I had the Green eggs & pulled pork with agria espuma, atsina baby cress and tsujiki seaweek soil. I know I had this the previous time I was there but hey, if the dish is good, I wouldn't mind stuffing it into my stomach again! And it is still good. The softness of the pork aids in the speed I put the meat into my mouth. If I have the stomach for 2 main course, I certainly wouldn't hesitate to do that.My friend ordered the Blackmore wagyu slider with grilled mantou, aged English cheddar, vine-ripened tomato and mustard rémoulade. Didn't get to taste it but I like the east meets west presentation. I never thought that anyone could have mix the chinese mantou into a french cuisine! To end the meal, I had Silken curd with mikan mandarin, compressed thompson grapes and vanilla bean. The curd is smooth and slides down your throat easily. The fascinating part was the dehydrated mandarin. It was almost like sugar but with a tinge of tangy taste. The curd alone was abit blend but with the sweetness of the mandarin and grapes, the overall taste was almost perfect!My friend has the 360 Brulee texture with caramel custard foam, salted maple and valrhona equatoriale. This is still my favorite dessert not only because the brulee was presented in an egg shell, but because I am still impressed with the way the entire brulee was inverted and stuffed into a shell! Since it's inverted, the best way to eat it is to plunge your spoon all the way inside the egg (touching the bottom) and make up way up!

I still feel that the food and service is worth every cent. Not because they remembered what I ordered before but their personal service and the ambiance made my friend and I really comfortable. On the whole, it was another excellent dining experience!

I was extremely honored to be invited to ORTU (Openrice Tasty Union) #20 for Plaza Brasserie's High Tea buffet. This is actually the first ORTU after stopping for a short while. Upon setting foot into the restaurant, we were greeted by Karen Chang (Marcoms Manager) who also toured us around the restaurant introducing the food and pointing out specialties to us.

Leading the kitchen was none other than Singaporean Executive Chef Jackson Goh. Although Chef Jackson joined ParkRoyal only in 2007, he brought with him years of experience. Chef Jackson came a long way having started cooking at the young age of 13 while still in school. His passion, creativity and excellent skills has been widely recognized by the Singapore International Halal Showcase in 2008 as well as Singapore Gourmet Hunt in 2003. He is extremely well versed in French and Asia fusion cuisine.This photo didn't do justice to the awesome spread of goodies at the restaurant. But it's a good sneak preview to what you would be expecting.Had a simple start of spreads and biscuit. Nothing too fanciful as I prefer to start my meal really light.Created my own cold platter with prawns, mussels, tomato salad and very fresh lettuce. The prawns are very fresh and succulent. The sweetness that comes from the meat of the prawn engulf my entire tastebud so much so that I keep going for the prawns. Took a little bit of sushi just to try the taste. Realized that they don't make a whole lot of sushi and leave them in open air. Rather, they make enough and constantly top them up. Good move coz that way, the sushi remains fresh.It was totally taken aback when I ordered salmon sashimi and this was served. At most buffet restaurants that I went to, I would get a plate with at most 4 pieces of sashimi and that's about it. But this one, they are really generous. And not forgetting how fresh the sashimi is!!!The prawn noodles tasted really authentic. The soup was so tasty that I wasted no time in gulping down the entire bowl of soup. As we were told that their signature dish was sea cucumber and soft shell crab, I took some to try. The sea cucumber cooked well. Didn't have the soft mushy feel. Instead, the meat was springy and the entire taste of the sauce had sipped into the sea cucumber making it extremely yummy. The soft shell crab was a little disappointment. I reckon the crispiness was not there because it was left in the open for too long. So the crispiness turned soggy.
The drunken prawns is a must have. I finished mine and helped my friend finish hers as well. You can actually taste the strong rice wine in the soup. Best to drink while hot.Ended my high tea with my favorite tau suan and English breakfast tea. The tau suan wasn't exactly the best. Something is missing and I can't quite pick out with is missing. The restaurant served a whole range of Twinnings and we were really spoilt for choice.Before we left the place, we were served carrot cake. It was sweet and I like it that they put walnuts on the top of the cake. Didn't manage to finish because well, I ate too much.

This is definitely a place I would go back again.

I think the concept is really cool. There is this panel that shows the beer prices. And it changes all the time depending on the demand. Once the market closes and reopen, the price of beer will change according to how much it was sold before the market closes. Yah, it is very much like stock market....except that instead of selling stock, they are selling beer.I had the strawberry beer. The first one was $12. When I wanted to get my second bottle, the price jumped to $16.80. So I waited until the market reopens (normally, when the price is high, not many people will buy. When market reopens again, the price will go down due to lack of demand). The moment market reopens, the beer was going at $12.60. I didn't hesitate to get my second bottle. It was actually quite fun. On taste, the beer was slightly sweetened. The fruity taste was awesome. For some reasons, fruit beers are always nice.For food, I ordered the grilled pork cheese bratwurst. It's served with home-made sauce, sliced potatoes, onions and seasonal vegetables. The sauce is actually their own black pepper sauce and it is definitely spicy!!! The fat juicy sausages tasted great too. The black pepper sauce added a spicy feel to the cheesy sausages. I don't really like to eat potatoes, but this one tasted yummy. It must be the way they cook it. I would surely go back for another round sometime in the near future! ($13).

After our recent trip to Joaquim, we were given a voucher to come back for a 1 for 1 buffet. As I really love the crispy skin roast pork, my first stop was to march to the counter but they were not serving it. Quite a pity actually. But I had some other nice food too. First on our table is their version of mee soto. It's a buffet so do not expect a big bowl. This tiny bowl is yummy especially the soup. I drank up the entire bowl. It wasn't very oily unlike those you see in hawker centre where there's one inch of oil on top of the soup. The noodles blends in very well with the soup base and you can't even feel the starchy taste that normally comes with fat yellow noodles.Didn't get to mix my own rojak. It was done by one of the chefs at the counter. The sweetness is just right. Peanut was also sparingly added.Again poh piah was soggy coz we left it on the table for too long before consuming it. That's the problem with bringing too many items onto the table. Should have ordered this only when we want to eat. But the fillings is good. Didn't taste too salty or sweet. I can say that it is just right for my taste bud. Would have been less cold if we didn't leave it there for so long.We still like the chilli crab sauce. They will cook the seafood for you (except fish) and you get to choose the sauce. This time we had mussels, prawns and crabs.We order two soup base. My partner had the tom yam and I had the chicken. As they are not using the normal stove, we can't adjust the temperature. So if there's not enough good in there, you will see your soup boiling. To get around it, I'll normally stuff lots of veges. I love veges so I tend to eat everything I stuff in the little pot.Tried abit of the chicken rice coz the soup was too filling. Wasn't exactly the chicken taste you get at hawker centre. The taste was too blend. The chicken meat was tender though...so it made up for the lack of taste in the rice.First dessert was the burbur hitam. I found it too sticky. Looks more like sticky glue than a dessert. But I ate it anyway. Didn't think it was any special.Left the cakes to the last bit. Logan almond jelly was ok. Mango pudding wasn't too spectacular that I would want to brag about. The carrot cake wasn't too amazing either. The cream on top was tasteless. Would be good if it can be slightly sweeter abit. But then again, it's a personal taste. The tiramisu was the only dessert I can say it's nice

We ordered coke 3 times before the service crew decides to serve it to us. That can definitely be improved.

Heard so much about this place and decided to have our gathering there. Started by husband and wife duo, Paul Ooi and Hannah, they brought in authentic quality Penang cuisine by a team of chefs from Penang. Paul grew up in a traditional Nonya environment where flavors and high quality standards are part of his life.My first dish on the table was the assam laksa. It's delicious. I'm a big fan of assam laksa and so it's not surprising that it's the first thing I'm after. Although it just a tiny bowl, you get the entire flavor all packed in one. I like the taste of the soup base. Drank up the entire bowl.Again, the soup base is yummy. Although you can't taste much sharks fin in the little bowl but hey, for the price we are paying, it's good enough. It's not always about quantity but also quality. What's important is that they top up the food really fast. I watched from afar and notice that service crews were on their toes to check on the food. Once it runs low, they top it up almost immediately. My third dish was the penang fried kway teow. Not a very big fan of white fried kway teow...I prefer the black ones. But this one has nice fresh ingredients and they are included into the kway teow sparingly. I think they have more ingredients than kway teow.The chilli crab is lightly spiced. I do not find this dish overly hot so it's definitely safe for the stomach. Love the springy feeling of the meat. Cute mini man tous are on the side for those who like to dip man tou into chilli crab gravy. I made this rojak myself. You can find this at the dessert corner. There's a whole lot of ingredients to choose from and you get to choose what you like to be stirred in because, well...it's a DIY station.Wanted to do this myself too but the chef was there. So she did it for me which is good because I'm definitely gonna mess up the whole thing. I love cuttlefish and this dish confirms my love. I had wanted to take the nasi lemak but I was too full from all the good food I had earlier so I only took the ikan bilis and cucumber. Well, at least it's part of a nasi lemak dish. The ikan bilis is super crispy even after leaving it contact with air for so long.For desserts, I made my own rendition of ice kacang. It was actually a combination of ice kacang and chendol but without the brown sugar sauce. Ended the entire dining experience with gui lin gao which I think was one of the better desserts I had in most of the buffet restaurants. You can actually taste the bitterness of the jello.

Thumbs up for the food and of course the rate at which they top up the food. Water jug replacement on the table is abit slow though. Can be improved. Price is also reasonable for the quality and the selection I'm getting. We paid $26.90++ each for the Friday dinner. Good value for money!