Food Nomads •
28 Jul 2013 • 168 reviews • 11 followers
For the full review with uploaded pictures and quoted prices, please view the link below: http://www.thefoodnomads.com/2013/07/28/azur-restaurant-crowne-plaza-hotel/
Well-known for its proximity to Changi Airport and its award-winning buffet, Azur Restaurant offers an extensive spread of Western and Asian signature numbers for both its local and foreign guests. The culinary team at Azur places strong emphasis on the quality and freshness of every dish; each being freshly cooked in the kitchen before being served on the buffet counters.
Backlit shells on a table of ice make up Azur’s bunch of Seafood.
Nothing too exotic but a little more than the expected luxuries are present: poached scallops on shell; poached prawns with shells in whole; mussells, poached too; skinny flower crab legs; oysters, the only raw creature in this section, considerably fresh; and surprise – fresh maine lobsters, tasty even if a tad overcooked. The lobsters were surprisingly untouched but more importantly, one wonders where their claws are.
Cooked till a nice warm pink centre, the Roast Beef
buckled easily to the fork and knife- demonstrating its perfectly tender texture. Drizzled with brown gravy when served, it helped to endow the beef with an additional hit of richness but it could be well had on its own, given how gratifyingly meaty sweet it already was.
Well- liked by the crowd, the execution of the Baked Fish Fillet with Citrus Mirin Orange Zest
was not particularly too heavy and the fish was soft and tender to the bite. The Honey Glazed Yam Potato with Onions and Dried Fruits
, though did sound rather exciting to me, was probably done for a little too long as the chopped Yam slices turned out to be quite soft. Also, flavours were rather subdued.
The Asian dishes lay a much stronger impression on me. The Oven Baked Marinated Satay
boasted a pungent savoury profile and fared just as well in the textural department, the chunky sauce added flavor and texture to every bite. The Wok Fry Kong Pau Frog Leg with Spring Onion
was as good as some of those I have had elsewhere, featuring chewy and succulent meat that was thoroughly marinated with the right balance of salty, spicy and sweet notes.
I found it hard to restrain myself from both the Singapore Style Chilli Crab
and the Fish Fillet in Mongolian Style
; both that were my favourite numbers for the night. The former was a less spicier version than those available elsewhere, which was understandable given the many foreign tourists who would patronise the restaurant. I still found the sauce to be wonderfully comforting and many were spotted slathering it on their bread. Coated in an appetising tangy spicy dressing, the fish fillets were delightfully crisp on the outside while warm and moist beneath the skin. The Silver Fish Fried Rice
boasted fluffy rice grains, but lacked the ‘wok- hei’ aroma most would take pleasure in.
For more dishes reviewed, please view the link above.