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2015-08-06
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Here at The Square, you can find an array of international cuisine in ala carte selection or buffet where they feature different themes every month for their buffet menu starting with Peranakan in August.Peranakan buffet, priced at S$58++ (Adults), is available for dinner on all days.So, here we go, starting the Peranakan journey.Bakwan KepitingThe traditional Bakwan uses pork and crabmeat but the chef here replaces the crabmeat with chicken. Though the Bakwan was quite springy and flavourful bu
Here at The Square, you can find an array of international cuisine in ala carte selection or buffet where they feature different themes every month for their buffet menu starting with Peranakan in August.
Peranakan buffet, priced at S$58++ (Adults), is available for dinner on all days.
So, here we go, starting the Peranakan journey.
Bakwan Kepiting
The traditional Bakwan uses pork and crabmeat but the chef here replaces the crabmeat with chicken. Though the Bakwan was quite springy and flavourful but its a tad too salty.
Nonya Style Asam Fish
Two different version was served - steam and fried. Groupa was fresh but its not sourish enough and not too spicy. The disappointment of this dish is that the fish did not absorb the flavour of the sauce. As for the fried version, the skin taste a little soggy and oily.
Chicken Devil Curry
Chicken was rather tender however, its way too spicy for me. The chilli padi that was used is really so devilish making the spicy level in this dish so high that it has a numbing effect on my tongue.
Ayam Buah Keluak
Tasty gravy with tender chicken meat but I do find this dish rather salty.
Kueh Pai Tee
The most popular dish among OpenRisers. The thin kueh pai tee cups stayed crunchy with all the moist ingredients in it and the fact that it was left on the table for awhile before we consume it. So its no surprise why we couldn't resist and asked for second serving.
Babi Pongteh
The chef chooses pork ribs over pork belly for this dish not only enhances the flavour but also makes this a little less sinful. Though the ribs was semi tender, its fully immersed with the flavour of the gravy.
Traditional Nonya Kueh
The meal will not be complete without having some desserts. Agar agar and assorted kuehs are served and this marks the end of the Peranakan journey.
As the food tasting was in July, we also got to try their Sweet Indulgence buffet other than the August Perankan buffet menu.
Pastries are definitely the highlight as it is creations by Chef Sin Siak who was featured as chef of the month in July's La Vie Magazine.
Durian Pengat
Their signature dessert. Made with fresh durian and gula melaka. The taste of the gula melaka stands out first with the durian taste slowly emerging out. A little letdown as the gula melaka is abit too overpowering resulting this dessert to be a tad too sweet.
Chocolate Nutty Cake
This is the cake that I like best among those that I have tried. The smooth textured chocolate mousse with bits of nuts at the base is not as sweet as it seems to be.
Oyster Fritter
Specially prepared for us by Chef Jimmy. Juicy fresh oysters coated in fried batter paired with the secret recipe sauce, this is simply delicious.
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