Well, as mentioned in my previous post, Oscar's has a Nagoya special for its lunch and dinner buffets from 5th to 13th September, which includes a selection of authentic creations presented by guest chefs, Tsuyoshi Itoh and Syuhei Tsukahara from Hilton Nagoya.
However, it was a pity that the guest chefs had taken a flight back on the 12th September and the following spread is presented by Conrad's Executive Sous Chef, William Lim.
On top of Oscar’s standard array of salads, fresh seafood options, local and international dishes and desserts mentioned in my previous post, Taste of Nagoya includes a unique spread of Japanese appetizers which uses Okra (traditional food plant in Africa), caviar, bonito flakes and seared fish slices.
Interesting combination but to a certain extent the taste is acquired.
One of the appetizers that caught my attention was the sesame-flavoured tofu for its smooth but yet slight chewy texture. An in-between of muah chee and silky tofu.
The selection of sushi and sashimi (Maguro (tuna), Mekajiki (swordfish) and Salmon) is the same as my last visit.
Frankly speaking, I was expecting the entire spread to be Japanese cuisine but it was not the case. Apart from the appetizers highlighted earlier on, the Nagoya special includes live tempura section, fried items (e.g. Tonkatsu (Japanese fried pork), Deep Fried Shrimps Dumplings, Deep Fried Cuttlefish with seaweed and Fried Fish Fillet), Steamed White Gourd with Ankake sauce, Rice Soup, Fish Cake Soup and many more.
Generally, the tempura batter used is soft and blend while the other mentioned dishes are on the saltier side. Of the entire selection, the flavourful Fish Cake Soup and Rice Soup leave the deepest impression.
Noodle Bar @ Oscar's Terrace
Having visited the buffet twice within 2 weeks, I realized the hot selection changes daily and hence one will not be sick of the spread. The most talk-about dish for the night were steamed cod fish, braised mutton, fried fish with salted egg and the roasted prime rib with shallot sauce served at meat carving station.
Conrad's Executive Sous Chef, William Lim
Of course the Bak Kut Teh and Laksa from the noodle bar did not disappoint.
Desserts section didn't disappoint and if you have read my previous post, Pastry Chef Yong of Conrad Centennial Singapore is a chocolate lover himself and it is no surprised he has paired chocolate with raspberry, praline hazelnut dacquoise and chestnut cremeux to present a wide array of cakes.
Non-chocolate lovers will not be disappoint with shooters desserts, though the desserts are presented at room temperature, the desserts are replenished fast enough to ensure that they are served chilled. Special mention to the Apple Noramandie, Ume and Almond Jelly, Strawberry Yuzu tart and Caraibe Pistachio and Chocolate Surprise. Not too sweet, refreshing and light enough to have after a buffet.
And the dessert live section for the night presents piping hot waffles and warm chocolate cake. Not forgetting a selection of 7 Movenpick ice-cream.
In any buffets, there are bound to be hits and misses. The shuckled oysters were alot smaller than what I had at Cafe Biz (Traders Hotel) 2 days ago and apparently, there were traces of sand in the chilled prawns but acceptable among my friends. Apart from these 2 factors, I have to admit that I have enjoyed the dinner completely and I am now curious what Golden Peony has to offer.
Before signing off, many thanks to Ms. Joyce Yao, the Communications Executive of Conrad Centennial Singapore for the second photography opportunity and Conrad's Executive Sous Chef, William Lim and F&B Executive, Mr. Peter Yeong for the warm hospitality.
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)
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