Plaza Brasserie @ PARKROYAL on Beach Road

Seafood lover will rejoice with the latest dinner buffet spread at Plaza Brasserie at PARKROYAL on Beach Road. From 14 March 2014 to 30 April 2014, Plaza Brasserie presents Treasure of The Sea that features new live stations and a specialty dish with the freshest catch in town.

A spectacular offering of 4 different variations of Norwegian salmon is available at the Scrumptious Salmon live station. We have the Salmon Wellington with flaky puff pastry, Classic Baked Whole Salmon with Herb Spices, Grilled Salmon Fillet with Asian Sambal Chilli and Sea Salt Crusted Salmon with Bread Stuffing.

A signature item at Plaza Brasserie and probably the whole buffet place that serves you the Whole Steamed Fish. This is one item I will never miss whenever I dine at Plaza Brasserie.

For shell fish lover, do check out the Crustacean Corner live station. With a choice of sauces such as the black bean sauce, XO sauce or spicy coriander sauce, diner can decide what best to go with the Green Mussels, Bamboo Clams, White Clams, Soft Shell Clams, Fresh Prawns, Mud Crabs or Soft Shell Crabs.

A local favourite and delicacy is the Curry Fish Head that is known for its flavourful curry gravy and creamy coconut milk. The great news is you can have unlimited servicing for this all time favourite dish throughout dinner.

Besides the selection of seafood, the buffet spread does come with the usual local and international spread that will spoilt one with choices. Having been to Plaza Brasserie for a couple of times, I noticed a couple of new item on the spread such as the Salad with 62 degree egg. It seems like the local food scene are into this hipster labeling of food, isn't it just soft boiled egg?

Another chance from the usual Laksa is the pork rib noodle. The bowl of noodle did come with a flavourful and robust broth to go with the noodle.

I have found my new love at Plaza Brasserie in their prata. The prata offers quite a selection of prata, isn't this chocolate prata beautiful? It tasted really yummy too. Besides the normal plain and egg prata, they also have durian prata, what a combination of having 2 local delights into 1.

Treasures of the Sea Buffet Dinner
14 March to 30 April 2014
6pm to 10pm
Adult: $62++
Child (4-12 yrs old): $37++

Easter Sunday Lunch with Kid's Corner
20 Apr 2014
12pm to 230pm
Adult: $48++
Child (4-12 yrs old): $1++ for every year of child's age (valid for a maximum of 2 children with every 2 paying adult buffet diners)


Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199590
Tel: +65 65055710
Website: http://parkroyalhotels.com
Nearest MRT: Nicoll Highway (CC Line)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Shinzo Japanese Cuisine @ Carpenter Street

I have noticed the dining scene in Singapore has been evolving with diners going for quality instead of quantity. That could be the reason why I am noticing restaurants offering tapas and small plate concepts in the menu. The demand to satisfy this growing group of diners seeking out fresh and quality food has also seen more Japanese restaurants offering Omakase using only in season freshest ingredients. One such restaurants is Shinzo Japanese Cuisine helmed by Chef Lawrence Chia who is trained under the famous Chef Yoshio Nogawa at the renowned Sushi Kaiseki Nogawa in the early 90s. Spending more than 23 years honing his skills as a sushi shokunin at Hinoki, Tatsuya and Tatsu, Chef Chia decided to start his own restaurant in Shinzo meaning heart in Japanese. Like his older brother celebrity Chef Ronnie Chia, Chef Lawrence Chia is acclaimed for his fine sashimi cutting techniques, premium sushi as well as classic and contemporary Japanese cuisine.

Chilled Tomato 3.8/5

The 8 Course Omakase ($168++) journey started with the Chilled Tomato from the Ehime region in Japan. The best way to enjoy the sweetness of the tomato is in its nature form. I can taste that the tomato has not developed to its full sweetness, with a tad of acidity.

Uni Tofu and Deep Fried Ebi 4.2/5

Next up I had the Uni Tofu and Deep Fried Ebi. This is my first time having the Uni Tofu. I applaud the creation adding a subtle sweetness of the sea urchin to the bland tofu. For those that find sea urchin has an acquire taste, this sea urchin tofu will be a good start to convert the palate. The deep fried shrimp is grilled to perfection paired excellently with a wasabi mayonnaise dressing.

Toro Tataki 4.5/5

The advantage of sitting at the bar counter is that I can enjoy in full view how Chef Lawrence prepared the Toro Tataki. The tuna belly was lightly seared and topped with sweet miso and finely diced onions. The melted in the mouth tuna belly was clean in execution, melted in the mouth and bursting with lovely flavours.

Chef's Seasonal Selection 4.5/5

Moving on is a platter of the Chef's Seasonal Selection of Baby Abalone, Hamachi and Herring Fish Roe. With all the freshness on a plate, what else can I complain? A new to me is the herring fish roe. Shaped in a jelly like cube form, each bite comes with popping surprises of fish roes.

Squid with Roe 4.8/5

This is the best time to have the Squid because it is in season and comes with roe. Stewed in a special homemade sauce, the squid was cooked to a nice springy tender with delectable creamy roe enhancing the whole enjoyment.

Kabura Turnip with duck and foie gras 4/5

The Kabura Turnip was steamed to a nice soft texture and beautifully paired with rich broth. Although the duck meat and foie gras have given the dish a luxurious boost in flavours and textures, I was already satisfied with just the superior broth and kabura turnip for a cleaner taste. However I am not complaining since both the duck and foie gras were beautifully executed.

This is the priced ingredient I will be having later. The sea urchin is air flown and sealed in sea water to retain the freshness and sweetness.

Assorted Nigiri Sushi Set 4.5/5

The Assorted Nigiri Sushi Set comes with the Hamachi, Sea Eel, Flounder Fin, Scallop and Uni on the plate. Of course all of them were so good but the sea urchin with its freshness and sweetness simply blown me off, bursting with unami.

Tuna Consomme 4/5

A change from the usual miso soup, the chef has specially prepared the Tuna Consomme made from a richly flavoured stock of tuna, leek, carots and seasonal vegetables boiled for hours. This felt like a shot of tonic, cheers to good health.

Dessert 4/5

The sweetest moment of the Omakase experience is the birthday surprise from Chef Lawrence, Amanda, Charleen, Crystal and Nicole. A beautifully and delicious trio colour plate of Green Tea Ice Cream, Yuzu Sorbet, Kurogoma (black sesame) Ice Cream to celebrate my birthday. Thank you all for the happy memories.

If you find the the Omakase set menu I had is expensive, then you should not miss the Early Bird Omakse Special at $68++ starting from 1 April 2014 between 6pm - 730pm, diner has to end their meal before 730pm. For lunch crowd that has difficulty getting a seat at Shinzo, despair not as the restaurant offers 3 different bento box set ($25-$35) for takeaway too.


Shinzo Japanese Cuisine 
17 Carpenter Street
Singapore 059906
Tel: +65 64382921
Facebook: https://www.facebook.com/shinzojc
Website: http://www.shinzo.com.sg
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the bridge. Turn left towards Carpenter Street. Walk to destination. Journey time about 5 minutes. [Map]