Having blogged about Triple 3 before this visit, it is important to note that this entry highlights some of the new additions and must-try in this buffet brunch. In other words, what was blogged previously are still available in this buffet.
There are two additional stations set up in other sections of the restaurant so as to make more room for the savoury and one of them is the cheese station. With a selection of more than 15 different types of cheeses, Triple 3 is making sure that their diners are spolit for choices.
Sushi and sashimi has been constantly fabulous in all 3 visits and this is no exception. The selection of sashimi is pretty much the same but some of the makis are replaced with King Crab Rice Don.
In any buffets, seafood on ice is often not missed but there are so many things to eat in this buffet brunch that we had no room for this station. Anyway, for record purposes, Triple 3 has put up a selection of Crystal Bay Prawns, New Zealand Mussels, Alaska Snow Crabs, New Zealand Oysters, Oysters Shooters and Snow Clams.
Although the egg station is no longer new, the style of serving the poached egg has changed slightly. Instead of serving with truffle and caviar, the Hollandaise sauce is torched to give a nice crisp topping.
As mentioned in our previous post, Sunday Brunch at Triple 3 offers the hotel's Signature Roast Prime Rib and Executive Sous Chef William's Honey Baked Glazed Ham.
Teppanyaki Station has always been a highlight in Triple 3's buffets. On top of the Wagyu beef that was introduced in Triple 3's brunch last year, diners can expect new additions such as Sausages, flavourful Lamb Chops and tender Beef Filet Mignon in this station.
Pan-seared scallops is another new addition to the buffet brunch and is also one of my favourites. Not only are the scallops succulent and fresh, each of them are well-seasoned and nicely seared with crispy chopped garlic.
Another new addition to the buffet, escargots. We can't comment much as this is the first time we ate these and are not comfortable with the idea of eating snails. Nevertheless, the garlic and parsley butter did left an impression.
This time round, the Pan-fried foie gras comes in bigger portion. Kudos to the Truffle Miso Sauce and the accompanying White Radish (in Dashi), this definitely tastes better than our last visit. With the foie gras melts in the mouth with the essence of the sauce, we literally enjoyed this with an omph.
Sad to say, we are allergic to lobsters but we would like to highlight that this buffet serves Mentaiyaki Lobsters and Grilled Boston Lobster with Garlic Pepper Butter Sauce. Based on our observations with the surrounding diners, we assume this to be hot favourites.
The classic Peking Duck, a specialty of Pine Court's Executive Chinese Chef Sunny Kong is still available in the buffet brunch and as good as before. Other items not to be missed are Chef De Cuisine Liew Tian Heong’s roasted barbequed meats which includes Char Siu, Crispy suckling pig and Roast Pork.
The buffet also serves Dim Sum from Mandarin Court. E-Fu noodles and Braised Pork Belly were the dishes for the Wok Station.
Previously from Grand Hyatt Singapore, Chef Suraj Kumar Negi is here to present his specialties. This station serves a good range of Northern Indian dishes such as Prata, Naan, Fish Curry (i.e. Seabass Fillet in Gravy Coconut infused with Yellow Mustard and Goan Spices), Tandoori Chicken Tikka, Tandoori Prawns, Fish Tikka, Tandoori Lamb, Bean Chutney, Vegetable Raita (Yogurt mixed with Cucumber, Tomatoes, Roasted Cumin Seeds), Papadum, Chana Kabuli and Mutton Briyani.
Although we have not find one that can second to Chef Ashouk's Assam rice, we have to admit that the Fish Curry is rich and tasty but yet not salty while Tandoori Chicken Tikka is tender and not overwhelmed with spices. These Indian dishes were so delicious that I couldn't resist a second helping.
In addition, the naan tastes good on its own and the tissue prata is a must-try. The soft, chewy naan is just right with a nice fragrance of the dough while the crispy tissue prata is coated with just the right amount of sugar and is not oily.
Desserts have easily doubled in terms of variety. One of the items not to be missed is the hotel's signature chocolate tart. Although the ones sold at Coffee & Crust have greater amount of chocolate ganache, the mini ones served at the buffet are not too far off either. These double chocolate tarts have smooth filling served the crisp tart shells are crisp.
There are also more desserts served in bite-sized portions, giving more rooms for sweet-toothed diners.
Apart from the International pastries, there are also the Asian desserts which includes Kueh Lapis, Nonya Kueh, Sticky Toffee Pudding, Aloe Vera with Ice Jelly, etc. Crepes (Live Station), Ice-cream and Chocolate Fondue are also available but what is new in this buffet is the Croquembouche.
Be it quality or variety, this is of no doubt one of the most impressive buffet but we were equally surprised by its price tag. We personally felt that this is a good buffet for special occasions and that some of the dishes are indeed mouth-watering but it is important to be mentally prepared to pay this much as it is impossible to try everything in one meal. Do note that there is a 1-for-1 promotion for OCBC cardholders, so do make good use of this promotion to bring friends and family members along.
Last but not least, thank you Executive Sous Chef William Tan for his warm hospitality and his time to introduce the new additions to the buffet brunch.
$68++ per person (Mon-Thurs)
$72++ per person (Fri, Sat & Eve of PH)
$28++ (for children below 12 years old)
$9.99++ (for toddlers occupying highchair)
$99++ (inclusive of coffee/tea, *note that the 1-for-1 promotion does not apply)
$138++ (inclusive of free flow Chandon Sparkling Wine, beers, fresh juices, soft drinks and coffee/tea, *note that the 1-for-1 promotion does not apply)
$188++ (inclusive of free flow Chandon Sparkling Wine, beers, fresh juices, soft drinks and coffee/tea, *there is a 1-for-1 OCBC promotion for the $188++ brunch)
$42++ (for children below 12 years old)
There is a la carte menu available for kids between 2 to 6yrs old.
$89.90++ per person (Mon to Sat)
$108++ per person (Sun)
$33++ per person (for children below 12 years old)
$9.99++ (for toddlers occupying highchair)
Currently from now to 31 August 2011, OCBC is offering a 1-for-1 Lunch, International Sunday Brunch (only $188++ is entitled to the 1-for 1)* and Dinner Buffet at Triple Three.
Note that this is subjected to a maximum of 8 diners and children are not included in the 1-for-1 promotion. This promotion is not valid for dinner on Fri, Sat & Eve of and day of Public Holidays.
However, on Friday and Saturday, OCBC offers a 1 dines for free during dinner with every 3 paying adults promotion and this is also valid till 31 August 2011.
Other credit card promotions include
American Express - 15% discount on total food bill (valid till 31 Dec 2011)
Standard Chartered - 15% discount on total food bill (valid from 1 March to 31 March 2012)
Citibank - 15% discount on total food bill (valid till 31 Dec 2011) and also 1 dines for free during lunch with every 4 paying adults (valid from 10 June to 31 July 2011)
Do note that the above American Express/Citibank/Standard Chartered credit card discounts are not valid on Eve of and day of Public Holidays.
Mandarin Orchard Singapore
333 Orchard Road
Tel: 6831 6288/71
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)
Noon - 3pm (Sunday Brunch)