Oscar's @ Conrad Centennial Singapore - Weekend Brunch at Oscar's Delights with Fresh Seafood, Succulent Roasts, Artisanal Desserts and Exceptional Live Stations

At Conrad Centennial Hotel, Oscar's offers an exceptional buffet experience that artfully blends local and international flavours. With live-grilled charcoal barbecue, noodle bar, a seafood counter, live waffle station and an enticing array of desserts, the restaurant boasts a diverse array of popular local and international dishes showcased across 15 different food counters.

The buffet experience at Oscar's commences with a captivating seafood on-ice display. The spread features an assortment of delicacies, including flower clams, dry scallops, slipper lobsters, mussels, prawns, and fresh oysters from Australia and Japan.

The Pan-Seared Foie Gras showcases perfectly seared foie gras with a velvety texture. Accompanied by Pink Ginger Mango Puree, Green Papaya, and Passionfruit, it balances sweet and tangy flavours. The Pistachio Crumble adds a delightful crunch, enhanced by the savoury Duck Jus.

For those seeking heartier options, indulge in the Kimchi Egg Fried Rice or the Wok-tossed Egg Noodles with Truffle Mushroom Sauce. In addition, be delight in the bold flavours of Kung Po Prawns and the rich tenderness of Beef Rendang. For a taste of Indonesian culinary heritage, the Indonesian Kapitan Chicken Curry promises a journey of authentic and aromatic spices.

Savour the iconic flavours of Chilli Crab with Crispy Fried Mantou, a dish that encapsulates the heart of Singaporean culinary heritage. The star of the show is the luscious Chilli Crab, boasting tender crab meat enveloped in a rich and savoury sauce that is both spicy and indulgent. The experience is elevated by the accompaniment of Crispy Fried Mantou, a brilliant contrast to the crab's saucy goodness. The mantou's golden exterior yields a soft, fluffy interior, providing the perfect vessel to scoop up every bit of the delightful sauce. The combination of textures, from the succulent crab to the crispy mantou, adds an exciting dimension to each bite.

Immerse yourself in a culinary adventure at Oscar's Signature Noodle Bar, a coveted station within the buffet that celebrates the essence of local flavours. Among the highlights is the Signature Seafood Laksa, a beloved classic that combines coconut milk's creaminess with aromatic spices' boldness. This robust dish features succulent prawns, tender fish cakes, and bean sprouts, all immersed in a luscious laksa broth that's both fragrant and satisfying.

The Prawn Noodles Soup features plump prawns in a flavourful broth, accompanied by springy noodles and an assortment of tantalising condiments that enhance the overall experience. Other options at the noodle bar include the fish noodles soup and wonton mee.

Not to be missed is the Charcoal Barbeque station, where a tempting array of grilled delights awaits. Indulge in a symphony of flavours as you savour signature offerings like the succulent Sambal Lobster, a harmonious blend of spicy and savoury notes that elevate the natural sweetness of the lobster meat. To taste the grill's artistry, the Moo Ping Pork Skewers present a smoky, tender bite beautifully complemented by their savoury marinade. The Chicken Satay with Peanut Sauce is a timeless favourite, featuring perfectly grilled skewers served with a rich and aromatic peanut sauce that will delight the senses.

Indulge in a delightful dessert experience at the live waffles station, where warm waffles are paired with an array of ice cream flavours. The Chocolate Fondue adds interactive fun, allowing you to dip various condiments into rich molten chocolate.

The dessert journey continues with options like the Lava Cheese Tart, Creme Brulee, Hojicha Cake with Light Coffee Cream, and traditional treats like Bread and Pudding. Assorted Pralines provide the perfect finale to this sweet symphony.

Oscar's buffet at Conrad Centennial Hotel offers a diverse and captivating culinary experience. It presents a harmonious fusion of tradition and innovation, providing a refined presentation of Singapore's culinary heritage. Whether you're seeking local favourites or international classics, the buffet, with its carefully curated stations and diverse dishes, is a treasure trove of gastronomic treasures that promise to delight and captivate.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Oscar's
Conrad Centennial Hotel Singapore
2 Temasek Boulevard
Singapore 038982
Tel: +65 64327481
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 6am - 1030pm

Breakfast Weekdays: 6am - 1030am
Breakfast Weekends & PH: 6am - 11am
Lunch Weekdays: 12pm - 230pm
Bruch Weekends: 1230pm - 330pm
A La Carte: 230pm - 6pm
Dinner: 6pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

Princess Terrace @ Copthorne Kings Hotel - Time-Honoured Penang-Peranakan Buffet since 1970s

Indulge in the captivating flavours of Penang-Peranakan cuisine with the exquisite Penang-Peranakan Buffet at Princess Terrace. Located within the esteemed Copthorne King's Hotel Singapore, the exquisite buffet offers a diverse selection of time-honoured Penang-Peranakan dishes that have been perfected since the 1970s. From iconic Penang Hokkien Mee to the delightful Crispy Belachan Chicken Wings and an array of Nonya Kuehs, the buffet captures the essence of this distinctive culinary heritage.

Savour the essence of Penang through the Penang Char Kway Teow offered in Princess Terrace's buffet. This renowned dish features stir-fried flat rice noodles with prawns, chicken, bean sprouts, and Chinese chives, all infused with the characteristic wok hei smokiness. Seasoned with a flavourful blend of spices and sauces, this dish captures the true essence of Penang's culinary heritage.

Another must-try is the Penang Assam Laksa, which features a harmonious blend of textures and tastes, featuring thick rice noodles immersed in a tangy and aromatic fish-based broth. The medley of flavours is elevated with tamarind, creating a delightful balance of sour and savoury. This dish is a homage to Penang's culinary traditions, offering a captivating journey for the palate through its bold and zesty profile.

Not to be missed are the Crispy Belachan Chicken Wings. The wings are expertly coated with a crispy layer, revealing tender and succulent meat within. The magic lies in the aromatic belachan seasoning, which infuses the wings with a bold umami kick and a hint of spiciness.

The Char Moey presents a fusion of textures and tastes, showcasing wok-fried porridge that's been expertly prepared to achieve a delightful balance between creamy and slightly crispy. Unlike the usual porridge, it is mildly fried to a fragrant brown. The addition of minced pork, succulent prawns, and dried cuttlefish brings layers of savoury richness, complementing the porridge's comforting nature. This dish embodies both the heartwarming essence of comfort food and the intricate palate of Penang cuisine, making it a must-try highlight of the buffet.

The buffet at Princess Terrace showcases an array of enticing dishes such as the Yang Chow Fried Rice, Sambal Goreng Tempeh, Mutton Rendang, and Satays. The Chicken Curry is a fragrant delight, with tender pieces of chicken immersed in a luscious curry sauce that's a harmony of spices and coconut milk. At the same time, the Stir-Fried Roast Pork with Dark Sauce presents succulent roast pork enveloped in a savoury dark sauce, offering a perfect balance of sweetness and umami.

Quench your thirst with a soul-soothing cup of Teh Tarik, a beloved Malaysian beverage featured in the buffet at Princess Terrace. This iconic drink, whose name translates to "pulled tea," offers a delightful combination of strong black tea and sweetened condensed milk, expertly mixed through a process of "pulling" to create its signature frothy top. Served piping hot, the Teh Tarik perfectly balances the robust bitterness of the tea and the creamy sweetness of the milk.

Experience the delightful flavours of freshly prepared Bang Chang Kueh at Princess Terrace's buffet, where the chef crafts this delectable treat right before your eyes. This interactive station adds a touch of excitement to your dining experience as you watch the skilled chef expertly create these traditional pancakes. Available in two irresistible flavours – peanut and durian.

Round up the feast with a selection of Nonya Kuehs. This tantalizing array includes beloved classics like Kueh Bengkar, Abuk Abuk, Pulut Tai Tai, Kueh Lapis, and Kueh Talam. These traditional delights are meticulously crafted to capture Peranakan cuisine's authentic flavours and textures.

Don't forget to indulge in the refreshing delight of Chendol. At the DIY station, diners can create their personalized Chendol bowl by piling them with different components, adding an interactive and creative element to their dining experience. As you craft your Chendol masterpiece, the dessert's key ingredients come together in a symphony of tastes – the creaminess of the coconut milk, the fragrant sweetness of pandan, and the rich depth of palm sugar syrup.

Overall, the Princess Terrace buffet offers an immersive journey through Penang and Peranakan cuisine's vibrant flavours and rich heritage. The diverse range of offerings, from classic favourites to innovative twists, ensures that diners enjoy a satisfying meal and gain a deeper appreciation for the cultural richness that defines Penang and Peranakan cuisine.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Princess Terrace
403 Havelock Road
#1F Copthorne Kings Hotel
Singapore 169632
Tel: +65 67330011
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about about 6 minutes. [Map]

Rempapa @ Park Place Residences at PLQ - Chef Damian D'Silva Opens All-Day Singapore Heritage Cuisine Restaurant

I have been following Chef Damian D'Silva heritage cooking when he had a stall at Timbre+ Ayer Rajah, followed by Folklore and Restaurant Kin. But, unfortunately, he didn't stay long at any one place. Hence I was glad to hear he is making a come back with a new restaurant - Rempapa at Park Place Residences at PLQ. Rempapa offers an all-day dining concept where the eclectic menu caters for different times of day - Breakfast, Brunch, Lunch, and Dinner.

Chickpea Curry with Roti/ String Hoppers 4.2/5

Available for both breakfast and brunch is the Chickpea Curry ($18) with either Roti or String Hoppers. Perked up by the addition of Kashmiri chilli powder and turmeric powder, it is an aromatic combo of Indian and Eurasian curry flavours. It's best to have it with the buttery crisp roti or let the string hoppers soak up the delicious curry.

Sri Lankan Chicken Curry with String Hoppers 4/5

I know Chef Damian can cook many cuisines, but Sri Lankan is new to me. The Sri Lankan Chicken Curry with String Hoppers ($16) is milder with tender kampong chicken thigh. Traditionally, Sri Lankan curry is a more watery kind of gravy that is perfect for the string hoppers, commonly known in Singapore as idiyappam or putu mayam, to soak up the curry.

Stir-fried Chee Cheong Fun 3.5/5

Chee Cheong Fun is a trending dish in the food scene this year, with several hawker stalls selling it, but they all sell the steamed version. Over at Rempapa, there is the stir-fried version. The Stir-fried Chee Cheong Fun ($13) is fried together with prawn, egg, and yellow chive. It is similar to our local white carrot cake replaced with smooth and soft rice noodle roll.

Seafood Curry Mee 4.8/5

The Seafood Curry Mee ($18) available during lunch and brunch comprises yellow noodles, bee hoon, pig skin, boiled prawns, fish cake, fresh cockles (optional), long tau pok and beansprouts. According to Chef Damian, his interpretation is from a Hokkien hawker dish served during the 1920s and 1930s. He has used his own curry powder blend for more subtle spice flavours. Sand prawns and dry shrimps are used to make the stock instead of coconut milk, resulting in a rich and umami soup base which I drank to the last drop.

Fish Nasi Lemak 4.2/5

Fried Chicken 4.5/5

The Nasi Lemak ($17) comes with either Fish or Fried Chicken. The fragrant coconut rice is accompanied by sambal, silver fish, egg and cucumber. Customers who opted for the fish nasi lemak gets a whole selar fish which is enormous! I prefer the fried chicken nasi lemak, which is comparable to the popular fried chicken nasi lemak from The Coconut Club.

Fried Chicken Curry Rice 4/5

To introduce heritage cuisine to the younger generation, Chef Damian introduces them to heritage flavours by giving the dish a modern presentation. He believes the food needs to be accepted by them first before trying and learning more about heritage cuisine. Hence, he has come up with the Fried Chicken Curry Rice ($16), presented as a Japanese curry with kaarage, combing the essences of Eurasian, Peranakan, Indian, Malay and Chinese cuisines.

Kedongdong Salad 4.5/5

For the dinner menu, the dishes are more communal. The menu is different from the breakfast, lunch and brunch menus. We had the Kedongdong Salad ($15) to kick start our dinner. I am not strange to the wing bean salad as Chef has served it before in his previous restaurant. However, the new version is less spicy, and he has added more shrimp floss.

Baca Assam 4.8/5

The Baca Assam ($38) is a dish that Chef Damian's granddad cooked only on special occasions. It is a lost Eurasian heritage dish that is a mix of Peranakan and Indian flavours. Beef brisket is used, and I enjoyed the tenderness. The addition of tamarind gives the beef brisket the tanginess, which cuts the richness and whetted the appetite.

Lamb Leg Rendang 3/5

The Lamb Leg Rendang ($38) is a classic Minangkabau dish cooked in a mix of wet spice paste. Unfortunately, while I enjoyed the rempah, the boneless lamb leg came across on the dry side.

Slow-cooked Belly Pork with Ah Seng Sauce 4.2/5

It is not all about Chef Damian's family recipes at Rempapa. The restaurant also showcases heritage recipes shared by the younger chefs to motivate their immersion into heritage cuisine. The Slow-cooked Belly Pork with Ah Seng Sauce ($23) is a heritage Hokkien dish that hails from Penang. The soul has to be the mildly spicy sauce on top of the pork belly. It is like having mala xiang gou.

Kueh Platter 4.5/5

Not to be missed at Rempapa is the daily assortment of kuehs. The Kueh Platter ($6 for 4pc, $10 for 8pc, $15 for 12pc) includes favourites such as Kueh Kosui and Kueh Ku, Kueh Bengkah, Pulut Bengkah, Talam Keladi, Sago Ubi, Lapis Pulot, Rempah Udang and others available on the day.

Rempapa is unlike any of Chef Damian's previous restaurants. At the new restaurant, Chef Damian introduces his 'Singapore New Heritage Cuisine', in which recipes drawn from the soul of tradition are reinvented with elements of different ethnicities to create flavour profiles that resonate with today's diner. Rempapa is not just a restaurant. It is the place where Chef Damian elevates Singapore heritage food to a status among the world's great cuisines. And where 'cultural sustainability' is nurtured through engaging the next generation of diners and mentoring fresh talent, seeing them take pride in Singapore cuisine and driving it to the next level.

Note: This is an invited tasting.


Rempapa
2 Paya Lebar Road
#01-01/02/03
Park Place Residences at PLQ
Singapore 409053
Tel: +65 94591603
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1030am - 1030pm
Sat-Sun, PH: 930am - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Avenue. Cross the road. Walk to Park Place Residences. Walk to destination. Journey time about 3 minutes. [Map]

Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.