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2012-05-08
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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,
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.
張貼
