Located on the lobby level of the hotel, Oscar's provides a casual and lively atmosphere. Warm lighting with friendly service.
Just like any renowned hotel buffet, seafood lovers will be pleased with the cold selection of prawns, mussels, crayfish, lobsters and crabs.
For cheese lovers, here is the cheese counter.
It is going to get boring if I were to show you the spread and just label them as appetizers, oysters, seafood, hot dishes and desserts, etc. Sounds repetitive as it is pretty much the same for almost all good hotel buffets. Thus, I am going to highlight what Conrad's F&B Executive and Communications Executive have to recommend about their buffet dinner.
One of the highlights of the buffet is the Parmigiana (Parmesan) bowl where romaine lettuce is tossed with sauce, pepper and cheese by the hotel chefs to present their diners a lovely bowl of Caesar salad.
And if you are a fan of Japanese food, you will not want to miss out Oscar's buffet between the 5th Sept 09 to 13th Sept 09 where Oscar's will collaborate with Hilton Nagoya to present unique selection of Japanese food with both hot and cold live section.
In 2006, Oscar's has undergone a major renovation. Its kitchen can be clearly visible behind its buffet spread. Hence diners can see the chefs at work, whipping up all those delicious dishes. Of course one should also take some time to appreciate its deco, notice the panels behind the savoury section? These are actually cut from a huge piece of art work.
The serving of the hot dishes are small and are replenished at a regular basis so that freshness is ensured in all the dishes.
Selection of hot food ranged from Indian curry, Steamed pomfret in "Teochew" style, Braised spare rib with plum sauce and spices, Grilled tiger prawns, Double boiled veal cheeks with Chinese herbs, Wok fried Udon, etc. The list goes on and on but bottom line, there is something for everybody.
If you thought I have missed the highlights of most buffets. You are wrong, when it comes to oysters, it is nothing new in the context of hotel buffet dinners but Oscar's takes an extra step to shuck the oysters upon request. Guaranteed freshness!!!
The live section for the night is mini burger with portobello mushroom and black pepper dip. Patties is done medium well with a slice of grilled portobello mushroom. Although the mushroom is alittle salty, the beef patty is juicy with nice buttery crisp buns.
Also, there is a noodle bar which served Bak Kut Teh, Prawn Noodle Soup, Laksa, Wanton Noodle and Fishball Noodle Soup. We didn't try all of them but the Laksa and Bak Kut Teh were so good that I went for a second serving. The former is rich in taste while the pork ribs in the latter is well-marinated, tender in a concentrated soup base.
I am sure there is a fair share of diners who will rush for the desserts and apart from the desserts shown in the picture, there are also cakes ranging from Tiramisu, Matcha and White chocolate, Blueberry Cheesecake and Araguani Walnut Brownie.
Chocolate is a personal favourite of Conrad's pastry chef and thus it is no surprise that the chocolate creations including the bonbons were so good that Yuan felt that it is an alternative to Fullerton's chocolate buffet. The ice-cream served at Oscar's is from Movenpick with a decent selection of condiments.
Desserts don't just stop here, though there is no chocolate fountain, Oscar's offers a wide selection of cookies and meringue, not forgetting a dessert live section where waffles and hot chocolate pudding. Believe it or not, the waffles remind us of Gelare while the hot chocolate pudding stirs my memories at Laurent Bernard Chocolatier.
Overall, if you are looking for spread, Oscar’s is nowhere near The Line (Shangri La). However if you are looking for quality, I must say that this is one of the few buffets which I found little to complain. It also brings the diners close to the chefs, which is welcoming and pleasant. Moreover, the open kitchen concept allow one to appreciate that most of the food is prepared on the spot and replenished at a regular basis.
Before signing off, let me introduce Pastry Chef Yong of Conrad Centennial Singapore.
Our heartfelt thanks to Ms. Joyce Yao, the Communications Executive for the mini tour at Oscar's and the introduction to Pastry Chef Yong.
Not forgetting Mr. Peter Yeong, the F&B Executive for the information provided with regards to information on Oscar's buffet.
Definitely looking forward to my next visit to Oscar's.
Conrad Centennial Singapore
2 Temasek Boulevard
Lobby Level Conrad Centennial
Tel: 6432 7481
Credit cards discount includes UOB - 1 dines free with every 3 paying adults
Citibank or American Express at 15% off the total bill for dinner
Buffet dinner is priced at
$54++ (Sunday to Wednesday)
$65++ (Thursdays to Saturdays, also Oysters night)
The prices above are applicable for the duration of the Nagoya promotion (5th Sept 09 to 13th Sept 09).
Breakfast à la carte - 6:30 am to 10:30 am
Breakfast buffet - 6:30 am to 10:30 am
Lunch à la carte - 11:00 am to 2:30 pm
Lunch buffet - 12:00 noon to 2:30 pm
Dinner à la carte and buffet - 6:00 pm to 10:00 pm
Amazing Graze Sunday Brunch - 12.00 noon to 3:00 pm
Supper - 10:00 pm to 6:00 am