While fashion trends, bloom and wither as our love for them diminishes, our attachment towards durians only seems to get deeper - the more the merrier. This almost 'unconditional love' for the King of Fruits is even more pronounced during this time of the year, evident in social media posts. To celebrate the advent of the Durian season, Atrium Restaurant at Holiday Inn Atrium Singapore has designed a Hawkerlicious Buffet, catering to your palate.
Started off the evening with my own plated Gado Gado. I was quite sceptical initially in dressing my ingredients with the peanut sauce as usually they can be quite heavy, oily or salty in taste, but how wrong I was! Their peanut sauce was robust with a fine balance of flavours, whetting my appetite instantly. With such a good sauce, I had no doubt that the satay would satisfy me just as well. Indeed, the satay meat was tender with a sweet, smoky taste, and the peanut sauce simply makes them even more moreish.
Next up is their mouth watering Laksa. I love the fact that I get to cook it myself, hence I can have a huge portion of beansprouts and a heap of the Laksa leaves. Writing about it makes me crave for it instantly. I don't order Laksa when dining out honest, but for theirs, I actually need to make a conscious effort not to drink up the gravy.
Another must try local delight is Oyster Omelette. I like the chewy starch, which is a perfect contrast to the crisp omelette. The portion of oysters can be more though. Another key ingredient is the chilli sauce, and their did manage to up the taste a notch. It would have been a better experience, I feel, if the Oyster Omelette can be made a la minute. Imagine it on your plate hot and piping. Hence,if you have the patience, perhaps, it is worth waiting for a fresh batch.
Their Chilli Crayfish is also one of their signatures. Don't forget to grab some of the crispy fried Man Tou for the sauce.
One of the dishes that I would recommend is their Nonya Chap Chye, which sits quietly among the rest. It is full of my favourite crunchy black fungus, with very soft and flavourful Tau Kee and cabbages. Stir-fry vegetables is seldom my choice in a buffet as they are usually soggy with sauces, but somehow, this dish works for me much better than I thought it would.
Apart from the traditional pastries such as chiffon cakes and nonya kuehs, you may also DIY your own Ice Kachang, which is always a fun thing to do.
After all these 'works' to get your appetite going, it is time for the real work! Durians time! From $15 nett per durian, you get to choose one type of durians D1, D13 or Red Prawn. The best thing is that, you get to enjoy it with a bunch of your loved ones under the moonlight and shining stars out in their terrace.
Indeed, as one brilliantly pointed out, eating durians is a communal ritual. I recalled moments of such occasions, some were filled with infectious laughter, while in some, only the sound of individual drawing every bit of the durian flesh off the seed could be heard. Missing such moments? This Hawkerlicious Buffet may be one of the options for you to experience it again.
Hawkerlicious Buffet (Book now to enjoy 1-for-1 offer)
Date: 15 July to 31 August 2016
Time: 630pm - 1030pm
Price:
Sun-Thu: $78++ adult | $25++ child
Fri-Sat: $88++ adult | $25++ child
Durian Bazaar
Date: 15 July to 31 August 2016
Time: 630pm - 1030pm
Price: From $15 nett per whole durian
Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Atrium Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317172
Facebook: https://www.facebook.com/hiatrium
Website: http://holidayinn.com/sinatrium
Nearest MRT: Tiong Bahru (EW Line)
Operating Hours:
Daily: 6am - 1230am
Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]
No comments:
Post a Comment