L’Espresso @ Goodwood Park Hotel - Afternoon Tea Buffet with English Classics and European Delights

From now until the end of April, L'Espresso at Goodwood Park Hotel presents an Afternoon Tea Buffet featuring English Classics and European Delights. You can indulge in a delectable array of European-themed sweets and savouries alongside traditional English Classics, which include quintessential sandwiches, a live Carving Station, and more. L'Espresso also introduces its latest Scone Bar, offering a delightful selection of freshly baked scones in assorted flavours.

Seafood Croquettes

Prawn Twister

Golden Crispy Battered Fish Fillet

The Hot Delights section is where you will find all the scrumptious fried morsels, such as Golden Crispy Battered Fish Fillet, Seafood Croquettes, and Prawn Twister. Each item is served with its respective pairing sauce — Tartar Sauce & Malt Vinegar for the English touch, Rémoulade for a French flair, and Roasted Garlic Aioli for a taste of Spain.

Spanish-style Chicken Drumettes

Pork Schnitzel

Grilled Bratwurst with Sauerkraut

For some meatier delicacies, there are Spanish-style Chicken Drumettes, Swiss-style Pork Schnitzel with Cheese, and Grilled Bratwurst with Sauerkraut. The Pork Schnitzel, reminiscent of the one I enjoyed in Vienna, was a delightful surprise. It was well executed - perfectly flat as it should be, with a tender texture that made each bite pleasurable.

Sourdough Pizza Margherita

Not forgetting the Italian touch, you can savour the Sourdough Pizza Margherita, where the simplicity of the ingredients accentuates the sourdough crust's airy texture.

Beef Bourguignon

One of the standout offerings was this French Beef Bourguignon. It was hearty and flavoursome, featuring tender beef cubes alongside chunks of moreish courgettes and soft, sweet carrots.

Croffle Herb-roasted NZ Beef Tenderloin

The Chef Action Station is also a key highlight of this buffet, offering freshly made Croffle topped with Herb-roasted NZ Beef Tenderloin. While the tenderloin was commendable, some inconsistencies were noted. My first plate was delighting with thin slices of beef tenderloin, yet the second serving was disappointing with an overdone tenderloin and a thicker cut.

Prawn Cocktail with Fresh Mango

Under the Sandwiches section, selections include Finger Sandwiches, Open-Faced Sandwiches and Croissant Sandwiches. Similar to hot delights, you get both a touch of English and European flavours — Prawn Cocktail with Fresh Mango & Lime Zest (English), Ham & Swiss Cheese (Swiss), Bocadillo de Atún (Tuna & Egg) (Spanish) and Basil Pesto Caprese (Italian).

Herb & Garlic Cheese Tartlet with Cranberry Compote, Smoked Salmon Bruschetta with Mascarpone

The Open Sandwiches offers dainty Herb & Garlic Cheese Tartlet with Cranberry Compote and Smoked Salmon Bruschetta with Mascarpone. I like how each small bite was so packed with mouthfeel and flavours.

Salmon Gravlax

Charcuterie

I visited this section the most for the luscious slices of Salmon Gravlax. The chilled section also offers a selection of Charcuterie with Pickles & Mustard.

Plain, Raisin, Coffee, Apricot, Pistachio & Maple Pecan Scone

As mentioned, a brand new Scone Bar has been added to the buffet menu, presenting an assortment of scones with new flavours such as Coffee, Apricot, Pistachio, and Maple Pecan alongside classics like Plain and Raisin. The Plain remained my top choice, followed by Maple Pecan for the additional nuttiness, which worked well with the wide selection of condiments, which even includes Lemon Curd and Caramel Banana, among others.

Tarta De Manzana

Desserts

I enjoyed the wide variety of desserts from various parts of Europe. The German Donauwellen (Marble Cake) was yummy with tart cherries embedded. The Spanish Tarta De Manzana (Apple Tart) is a must-try, boasting a layer of beautiful custard base topped with apples. Equally satisfying was the Swiss Apricot Cake, which highlighted the flavours of the summer fruit.

Limited-time Chef Specials will be available only twice during Monday to Thursday seatings and once during each seating from Friday to Sunday and Public Holidays. What was served during my visit was Creamy Chicken Pot Pie with Puff Pastry and Peppermint & Strawberry Lollipop.

Afternoon Tea Buffet with English Classics and European Delights
8 March – 30 April 2024
Mon-Thu: 2pm - 5:30pm ($65 per adult/ $39 per child)
Fri-Sun & PH: 12pm - 2:30pm, 3pm - 5:30pm ($68 per adult/ $40.80 per child)

Photograph and 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.


L'Espresso
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Thu: 2pm - 5:30pm 
Fri-Sun & PH: 12pm - 2:30pm, 3pm - 5:30pm (

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - New Buffet Menu with Premium Meat Offerings and A La Carte Delights

Verandah Rooftop Rotisserie, located on the 7th level of Momentus Hotel Alexandra, is known for its poolside dining experience, where you get to feast with a view that looks out across the canopy of The Southern Ridges. Offering a unique concept of modern European cuisine infuses an Asian twist. Its latest Weekend Buffet Dinner menu includes premium meat offerings and new a la carte delights.

Seafood On Ice

The Seafood on Ice Station was bountiful with beautiful Live Pacific Oysters, Poached Sea Prawns and Black Mussels.

Charcuterie and Antipasti

Smoked Salmon

The Cold Larder station is allured with an extensive selection of chilled items, featuring a range of Charcuterie and Antipasti. Don't miss the in-house Smoked Salmon - it's arguably one of the best I've had in buffet spreads, offering a delectable, luscious texture and mouthfeel.

75°C Slow Roasted Argentinian Angus Beef Ribeye Australian Wagyu Tomahawk

The main draw of the buffet dinner is the Live Action Kitchen of succulent roasts. The 75°C Slow Roasted Argentinian Angus Beef Ribeye excites all senses as you watch the chef expertly grills your order a la minute on Hibachi Grill with Binchotan. With this extra step of grilling, the meat's flavours are definitely superior to a regular roast. Australian Wagyu Tomahawk adds to the feast as well.

48-Hour Citrus Brined Rotisserie Chicken

Crackling Stuffed Porchetta

Verandah Rooftop Rotisserie's signature 48-hour Citrus Brined Rotisserie Chicken isn't just your regular rotisserie-style chicken. Marinated with a blend of 12 spices, the meat was moist and tender, carrying the delectable flavours of its citrus brine, especially the chicken skin. The Crackling Stuffed Porchetta was a hit too. I love the end of the porchetta, which carried a good portion of the crackling!

Parmigiano Cheese Wheel Pasta

Parmigiano Cheese Wheel Pasta is a crowd-pleaser. Every plate is prepared fresh upon order. I enjoyed the chunks of the parmigiano that were tossed into the pasta.

Pizzas

Hand-stretched, thin-crust sourdough pizzas are freshly baked in a wood-fired oven using applewood. Three flavours are available - Classic Margherita, Seafood Sakura Ebi that tastes very much like Takoyaki, and a more saucy Gochujang Chicken.

Wood Fire Seafood Paella

The Wood Fire Seafood Paella is worth a mention. Not often will you find this dish offered in a buffet; its quality is restaurant-worthy or even better.

Grilled Octopus

Seared Scallops

Diners are invited to scan a QR code to order. A La Carte delights will be served at your table. The selection is impressive - Fish en Papillote, Cod fish, Seared Scallops, Grilled Octopus and Burnt Iberico Pork Secreto. Even though each is served in individual portions, every item is thoughtfully plated. I was particularly delighted by the Grilled Octopus that was accompanied by a Pedron Pepper, which added a special touch to the presentation and flavours.

Cod Fish

The Cod Fish was aptly seared, attaining a delightful char on the edges that added to its flavour profile. The pickled ginger slices served on the side provided a tangy contrast to cut through the richness of the fish's meat.

Dessert creations include Sticky Date Pudding, Buttery Madeleines, and a Choux A La Creme tower with caramel. The Pink Chocolate Fondue was mesmerising and pretty delicious too. But what I liked most was the Sago Pudding, which is a rare tasty treat for a buffet spread.

Sago Pudding

Weekend Buffet Dinner Fri & Sat: 6:00pm – 10:00pm $88++ per adult, $42++ per child (6 – 11 years old)

Photos and words 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.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 6828 8880
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 630am - 1030am
Weekday Semi-buffet Lunch (Monday - Friday): 12 noon - 230pm
A La Carte Lunch and Dinner (Daily): 12 noon - 10pm
Weekend Buffet Dinner (Friday & Saturday): 6pm - 10pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. . Journey time 10 minutes. [Map]