Brizo Restaurant &amp; Bar (已結業)

The annual Crab Lovers Buffet is back. This annual event by Brizo Restaurant & Bar at Park Hotel Clarke Quay has been gathering a substantial fans in recent years. The star of the attraction are of course the Crabs. Featuring more than 22 types of crab dishes and 26 kind of seafood dishes, this is a place to try for crab lovers.

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After hearing so many positive reviews from past few and some crab cravings influenced decision, LD made the booking at Brizo. At first, she was told there was no more seating available indoor, however when we arrived there, the service staff managed to squeeze a spot for 3 of us. LD, S and Me indoor. Extra points for the service

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We arrived about 6.30pm, so the place was a little quaint. Without further delay, we proceed to attack the buffet line.

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Escargot, Alaskan Crab Legs, Prawns and Salmon Sashimi

First in line, the cold dish. Consist of Spammer Crabs, Alaskan Crab Claw, Prawns, Mussels, Escargots, Blue Swimmer Crabs, Salmon Sashimi and Assorted Sushi. I skipped the spammer crabs as I do not like the texture, and go straight for the Alaskan Crab Claws. The meat is fresh and sweet, no fishy smells at all. The prawns and mussels are fresh and springy. While the escargots slip out from the shell without much effort and enjoyable.

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Crab in a Pan with Bouillabaisse Sauce

First minus point for the night is the Salmon Sashimi. It is difficult for me to say this, but it is not up to hotel standard. Uneven cut, stick together and also WATCH OUT for the BONES!!! You can be forgiven for 1 or 2, but if it is on every second slice, something is definitely WRONG!! So stay away from the sashimi.

The highlight of this year Crab Buffet is Crab in a Pan. This is Brizo answer to the Seafood in the bag craze in Singapore. You can choose the sauces of Mariniere, Bouillabaisse or Cioppino. We choose Bouillabaisse. The seafood (crab, prawns, clams & mussels) cooked just right, together with the sauce, corn and potatoes. The Bouillabaisse sauce was on the lighter side, it will be better if it is more buttery. It is also served with thick cut fries, where you can dipped in the sauce.

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Steak Fries with Brizo Signature Chilli Crab Sauce comes with Crab in a Pan

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Baked Crab Shell and Crab Stick Pizza

While waiting for my tummy to settle down, I went for Baked Crab Shell and Crab Stick Pizza for my palate cleanser he..he.. Baked Crab is cheesy, but bind the whole ingredients nicely. While the pizza is interesting, as it uses a more upper class crab stick, so it tasted quite good.

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Chilli Crabs, Black Pepper Crabs Fried Mantou & Fried Mantou with Chilli Crab Gravy

Now to the crabs. Brizo used Indonesian Mud Crabs instead of the Sri-Lankan version. The Chilli Crab with Fried Bun is good and tasty. The spiciness level is has been lowered, so the sauce more towards sweet and more acceptable to everyone. The same can be said with the Black Pepper Crab, it is the dry pepper version and it is not spicy. The pepper serving more as aromatics instead of the fiery type. The overall verdict, of these two specially dishes, is not up to standard in compared to some of the Tze Char places out there, as the sauce did not absorb into the crabs.

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The Heavenly Fragrance Crab

The Heavenly Fragrance Crab draw a mixed review from the diner in our table. Some are not used to the curry powder added into it. I am neutral about this. Butter crab tasted to slightly overwhelming, and made you feel jelak. I wish they transfer some of the butter into the “Crab in a Pan”. No salted egg crab and steam crab for the night. All the crabs are fresh, although some of them can feel a bit overcooked as it was put on a warmer.

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Crab Theme Dishes such as Pasta, Laksa &Fried Rice

Penne Pasta with Spicy Tomato Crabmeat sauce and Baked Cauliflower with Crab Stick and Cheese surprisingly good. They are the kind of comfort food that I like to eat. Meanwhile the Crab Meat Fried rice has a decent Wok Hei, but lack of flavour. The Laksa is a must try. The gravy is thick, rich and good spiciness level to warm up your stomach. Meanwhile, the Kueh Pai Tee is average only. They turnip was cut too big, making it hard to put inside the kueh. It is also very hot, so when you finish making your Kueh Pai Tee, it become soggy. I suggest you give this a miss.

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