What makes this buffet distinctively memorable from the rest is the amount of live stations this buffet gets to offer.
Like most buffets, seafood on ice has always been a highlight and Triple 3 makes no exception with its wide and fresh selection.
The sashimi station offers freshly cut sashimi which includes a selection of Salmon, Meikijiki (Swordfish), Tako, Prawn, Hamachi, etc. In addition, there is also another chef stationed beside the sashimi station, providing a continuous fresh supply of sushi made with Unagi, Amaebi, Soft Shell Crab, Hokki Clam, etc.
Pasta live station with an option of cream, aglio olio or tomato style are cooked upon ordering and if the chef is tied up with several orders, this will be served to your table.
Apart from the regular salads and cold cuts found in most hotel buffets, Triple 3 includes a nice selection of Kushiage (Japanese deep-fried skewers). The crispy breaded exterior were not oily at all and all 3 types of meat (i.e. scallops, chicken or squid) served that day were juicy and tender. Apart from that, one can also expect juicy Chilean Sea Bass Pan-Roasted with Miso and juicy Scallops wrapped with Fried Vermicelli.
One of the highlights of the buffet is the luscious, slow-roasted Wagyu Beef and the accompanying truffle sauce. Roasted Lamb Leg and Split Roasted Marinated Spring Chicken with Cajun Spices and Fresh Herbs are other highlights in the carving station.
One of our favourites in the entire buffet is the tender, juicy Beef Fillet served in thick cubes. Apart from that, this station also offers Tiger Prawn, Salmon in Foil, Bean Sprout and Mushroom.
This is one station which we didn't try. Anyway, this station offers a choice of 3 types of noodles (e.g. Wan Tan Noodle, Mee Pok, Spinach Noodle), served with Fish Dumpling, Vegetable Fish Ball, Sze Chuan Vegetable, Snow Vegetable with Minced Chicken.
Not that the noodles aren't tempting but rather we were overwhelmed with so many choices and the dilemma of going for a second round. Wok-Fried Station serves Assorted Seafood with either Chili Crab Sauce or Honey Black Pepper Sauce; and Wok Fried Rice with Crabmeat, served with Crispy Soft Shell Crab.
Kudos to the Fried Rice for its strong Wok Hei flavour. I don't have to emphasize how good it is judging from the drama this picture got to say.
The steam section also serves fantastic Steamed Cod Fish, delicately seasoned with sake and shoyu. The Herbal Black Chicken Soup and Chawanmushi are other highlights of the buffet. The latter has a silky texture topped with prawn roe and a light sauce made from bonito flakes.
Of course, the Tempura live station features deep-fried Shitake Mushroom, Brinjal, Japanese Sweet Potato, Kisu Fish, Prawn and Lotus Root served with tentsuyu sauce and also a mixture of powdered green tea and salt.
Frankly speaking, if I were to put up photos for the entire spread, the list will go on and on and what is uploaded on this entry is only 60% of the entire buffet. Thus, one can imagine the amount of spread Triple 3 gets to offer.
The desserts offered by Triple 3 are generally light and refreshing, thus there is always room for desserts. Signature Mandarin Cheese Cake is something not to be missed for its smooth texture. Lemon meringue tart is worth a mention for its crisp tartlet shell topped with light fluffy meringue and tangy lemon curd. Apricot Pana Cotta with Peppermint is something unique as it bears resemblance to having a hint of salted caramel in its aftertaste.
Other desserts served in the buffet includes Wine Swiss Roll, Chocolate Hazelnut Crunch, Blueberry Yoghurt Mousse, Mango Mirror Mousse, Dark and White Chocolate Cake, Apricot Almond Tart, Pear with Almond Filo, Poached Pear in Red Wine, Cherry Jelly, etc.
Apart from desserts, the ice-cream served in the buffet, uses Triple 3 very own recipes, with interesting flavours such as Saffron Pistachio. The ice-cream is not sweet and is smooth to our liking.
Introducing Sous Chef William Tan & Japanese Executive Chef Shigeru Akashi of Triple 3. A big thank you to Assistant Marketing Communications Manager, Ms Low Shi Ping and Sous Chef William Tan for making our phototaking possible.
A memorable dinner, with good food, fantastic service and warm hospitality. No doubt, top of our buffet list.
$45++ per person (Mon-Fri & PH)
$48++ per person (Sat & Eve of PH)
$68++ (No beverage)
$98++ (include free flow of sparkling wine)
$68++ per person (Sun-Thur & PH)
$72++ per person (Fri, Sat & Eve of PH)
Credit Card discount as follows:
OCBC - 20%
Amex & Citibank - 15%
HSBC & UOB - 10%
Mandarin Orchard Singapore
333 Orchard Road
Tel: 6831 6288/71
Operating Hours -
6.30am – 10.30am (Breakfast)
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)