The pillow menu at the Hilton hotels isn’t the only menu we’d plant our faces into. Though Checkers Brasserie still keeps its dated green and coral parquet floors, and its buffet menu continues to evolve: no buffet spread is the same on any day of the week - from Thai- to Mediterranean-themed weekday lunch buffets, to the Fridays-only seafood buffet and the a la carte Sunday champagne (Lois Roederer) brunch - it’s always an adventure for the palates. On weekdays, it’s a small variety of quality but fresh seafood, a medium-sized cold cuts selection, and nicely cooked roast meats. Egg lovers will want to save up for the Sunday brunch and have the eggs with wagyu corned beef hash, or the slow-cooked soft boiled egg with unagi, or both. For more buffet reviews, click here http://www.hungrygowhere.com/gallery/52-best-buffets-2014-*gid-033e3101/photos/#b0c60100
Checkers Brasserie launches the all new A La Carte Sunday Brunch concept for diners to spend more time mingling and less time waiting at the buffet line or live stations.
The exciting new concept features a selection of gourmet bites and eggs specialties that one can order as many rounds of at his/her table. In addition to the a la carte selection, diners can still delight in the buffet spread of antipasti, charcuterie, seafood on ice, cheeses and desserts while waiting for the order to be served.
We started with the Berry Berry and Spicy Banana Smoothies while we browsed through the exciting new ala carte menu deciding what to order. After placing our ala carte order, we went around the restaurant to check out the buffet spread.
After making our round checking out the buffet spread, we were back at our table just in time for the eggs specialties. Going beyond the usual scrambled, sunny side up, over easy and benedict, six eggs specialties namely Modern, French, Italian, American, Japanese and English are introduced. We only tried the Japanese and French eggs specialties.
The Japanese Eggs Specialties comes with slow cooked soft boiled egg with unagi and rice. Love the the new concept. It is like have the best of both world. I got a taste of Japanese cuisine as well as my egg for breakfast.
For the French Egg Specialties, it comes with poached egg, pancake and foie gras laced with truffle halladaise. A lovely combination of flavours and textures.
Moving on to the gourmet bites, there are 8 different dishes to choose from. Each portion is sightly smaller than an entree so that diners can enjoy as many orders of bites at the brunch. We tried 6 out of 8 gourmet bites from the a la carte menu.
The Baby Lobster Thermidor was cooked perfectly and packed with beautiful flavours. The cheese and the succulent lobster combination was heavenly and addictive.
When I was browsing the menu, the Foie Gras Dumplings was the first to catch my attention. The flat shaped dumplings did not look appertising but the lovely foie gras flavour simply burst and filled the whole mouth upon biting into it.
The Pan Seared Scallops with English peas espuma, chorizo and peppers were big and juicy. The scallop itself was already beautiful, the peas espuma was not really necessary for me.
The succulent Wagyu Beef was lightly seasoned to enjoy the fullest of the flavourful meat. Served with potato rosti, greens and red wine sauce, it was a delish dish that I will be happy to clean off.
This is probably our favourite among the gourmet bites we tried. The Broiled Chilean Sea Bass was tender, moist and buttery. Complemented with crispy noodles and salad, this is a must order.
For full review & pic, visit www.sgfoodonfoot.com
am here with friends for new year's eve dinner an have to say I'm sorely disappointed with the food here. for $148++ per pax, much as the buffet spread has quite a wide selection, the quality of the food served is way below par. this is the first time I've had suckling pig that has a gamey taste to it, even though the skin is adequately crisp, but that is to be expected isn't it? then comes the paprika soup. it's salty beyond anything I've ever tasted in a soup, and my company all agreed. to make matters worse, when i feedback this to the manager, he came back with the chef's explanation that it is ok, that this is how it is prepared in Spain. I proceeded to ask him what does he (the manager) feels after tasting it. he fumbled with an indirect reply saying that's how the soup is meant to be without answering my question. after I kept pushing for his personal opinion, he finally replied saying he thinks it's ok, but it clear that he's simply defending his chef. much has to be said about all the other food but I think the above just about sums it up. only items that were acceptable were the seafood, oysters and sashimi. but seriously, these do not test the standards of cooking of any restaurant do they? this is the Hilton afterall. but the food has sorely failed to live up to its reputation. this is the last time I'm ever dining here. even a kopitiam offers better food.
What was notable about the buffet was the dessert selection. It was very, very impressive! Do try the Hilton Cheese Cake, which they are famous for. Very delicious! It gets snatched up pretty quickly, but the chefs replenish the cakes on a regular basis. There were of course the Japanese dessert selection, green tea everything! Green tea mousse, green tea ice-cream, green tea bread loaf. I especially liked the green tea ice-cream with green tea loaf. The bread is light and fluffy, and the ice cream - well made without the powdery taste of green tea. Highly recommended!
I luv the Japanese Buffet which held on Wed very much!!! Fresh, Delicious & Yummy.... The most fantastic one is their dessert bar. HILTON Cheesecake is the BEST!!! The chocolate truffles & macaroons oso not bad. Highly recommended for those who like Japanese food & desserts!!!
Feeling for a buffet, I decided to check out Checkers Brasserie as I was around the area for an appointment. Walking in, it was certainly a good sign that I saw the owner of the hotel dining there - at least I know it has to be of certain standard if he is eating his own produce.
Down to the food, I started with the cold platter of mussels, clams and cured meats. An interesting item to try is the beet root salmon. While it may feel a little strange to eat salmon that is red in colour, the sweetness of the beetroot actually compliments the fish quite well.
If you love your soups go for the clear chicken soup which has a good level of essence. Comforting soup for the soul.
From the western section there is a live carving station for those who need their beef. There is also a lamb shank but each cut is big so do share it with a friend unless you are really like to eat lamb. There is also a cream seafood dish but I felt that the seafood lacked the seawater after taste and there was too much cream - thus presenting a rather tasteless dish.
Do not leave without trying the Indian section, which I thought was executed well. Start with the paneer, or cottage cheese, followed by the prawn tandoori, curry chicken and mutton. The meats are tender and there is richness and a good balance of spice in each of the dishes. Not as strong as some of the more traditional restaurants but it is done to fit the palette of the travelers living in the hotel.
For desserts, the spread is similar to what one would find in hotel buffets, but they do have a rich green tea ice cream in addition to the small cuts of sweets and cakes.
Overall, found the food to be above average, and service was also good - not only in the efficiency in the clearance of plates but also in their cheerfulness on their faces. They seem happy to work there. Also, if you have a kid, they have a distraction package to keep your young child happy while you eat your lunch.