I have never liked buffets. I tend to over-eat and the quality is never that great. In other words, never very good value for money. Azur has left a different impression on me, however. It is my favourite buffet so far.
Azur, as the name suggests, is awashed in calming shades of blue and aqua. On the walls are terracotta vases.
First off, they use Royal Bone China tableware. Wow, Royal Bone China tableware in a buffet. The china is fine, not clunky like in many places.
The buffet has a good mix of Asian and Western dishes—there is Chinese, Western Roast, Chinese roast, Japanese (cold soba, sushi, sashimi), Indian, Italian, Indonesian etc.
The oysters, clams, mussels are all very fresh.
The mushroom soup was very competently done.
The bread was very good quality. They didn’t overlook a small thing like bread. Very nice.
I also tried the Waldorf salad and squid salad. Both are very nice. Next was the sashimi. It was very fresh.
I tried the cold soba. It was ok. It could have been colder though.
Seafood Jumbalaya—there were many tiger prawns and mussels in it and they were very fresh.
For full review, please see
Place is widely spaced and diners are not squeezed together. Ambience is nice and slightly dark, to give a cosy feeling. We went for a celebration for my friends birthday on a Monday. The staff surprized her with a small cake and candle knowing that it was her birthday, thank you for the kind gesture!
Full review on http://dairycream.blogspot.sg/2014/12/crowne-plaza-changi-airport-festive.html
The highlight of the yuletide buffet dinner is none other than the Festive Baked Turkey with Angelica Root, a unique creation by Chef Andrew who likes to infuse an oriental touch to Western cuisine and vice versa. Rubbed with Angelica Root powder, this massive 5-kg turkey is probably the most nourishing version I've ever had.
Fusion cooking here never quite lapsed into outlandishness as the Sweet Potato Marshmallow Gratin proved another experimental success. Another surprise was the Pan-Seared Scallops which might looked like those steamed garlic versions typically served at Chinese dining restaurants.
Desserts The Yuzu log cake is composed on a smooth buttery Varlhona Dulce mousse which tasted unexpectedly light since it was inspired from milk jam, but I am contented with the sweetness and the subtly bitter yuzu gelee. Nonetheless, the hazelnut dacquoise was in a bit of excess compared to the thin feuilettine rested atop that delivered very little crunch.
The Eggnog Pannacotta is spiked with Martell brandy. Every mouthful is magically light, creamy without being too rich or boozy, with subtle waves of lemongrass fragrance that envelops the palates.
Visit www.celestialdelish.com/2014/03/Tremendous-Black-Angus-Buffet-at-Azur.html for more info.
This March, the award-winning buffet and ala carte resturant, Azur located at Crowne Plaza Changi Airport offers diners an all-you-can-eat Black Angus dinner experience with premium beef imported from the United States, cooked to perfection in a variety of styles.
The dinner feast will also include the finest seafood and a multitude of desserts.
Alaskan Snow Crab Leg
Diners can also dig into fresh seafood on ice with the popular Alaskan Snow Crab Leg making a much welcome re-appearance at the seafood bar along with Poached Tiger Prawns, Dutch Black Mussels, Half Shell Scallops and Freshly Shucked House Oysters.
Sesame Black Angus Beef Salad with Red Radish
Loves the thinly sliced medium-rare sirloin, which make it really tender and juicy. The fats are trimmed off after the sirloin is pan seared to avoid over oiliness. Dulcified with aromatic sesame sauce, crunchy red radish, lotus root and edamame. The combination lends a delightful twist and seemingly divinely intervened!
Wok Fried Black Angus Short Ribs with Black Pepper
Sliced Black Angus Short Rib is succulent and tender. However it will be perfect if the Azur's homemade black pepper sauce could be more peppery and robust flavour.
Grilled Black Angus Beef Steak with Forest Mushroom Ragout
Rich and evocative of the forest, the mushrooms (portobello, champignon and trumpet mushrooms) will work their magic in everything from a creamy ragout to a earthy broth. Perfect for mushroom lovers.
Braised Beef Cheek with Root Vegetables
Decadent, fork-tender beef cheek are a crowd favourite. It fills the house with mouthwatering aromatic root vegetables consisting of baby carrot, turnip, parsnip and celeriac. The beef exits the full-flavored, you will be rewarded with super tender and moist dish.
The The Tremendous Black Angus Buffet is priced at $68++ per pax from 29 March - 6 April 2014.