See the full review with pictures here
I haven’t gone for buffets in a long time (3-4 years?) – both a result of not wanting to overeat and consequently not getting your money’s worth. I think the standard of buffets in singapore are increasing though – with fresher seafood options, salads, better pastries, to rival high tea menus in hotel restaurants. A few weeks ago we celebrated a colleague’s promotion at the Ellenborough Market Cafe, which had a really wide variety of local, nyonya, seafood, and dessert offerings, so I brought liangze back to try.
He really liked the salmon sashimi – that’s another thing that makes buffets not worth it for me – I don’t eat sashimi. The fats were really thick in these pieces, and he also enjoys salmon better than tuna, which works out well here. They have a huge tub of scooped wasabi that looks a lot like green tea ice cream.
I’m a bigger fan of the fresh seafood – the prawns were literally crunchy – perfectly done too. They also served fresh flower crab, mussels, and what looks like crawfish.
It’s a little difficult to eat all these shell fish over lunch though – they don’t provide crackers or tongs or any sort of tools, and typically if you’re eating here it’s a business lunch or a work lunch and you don’t want to smell of seafood for the rest of the day. The smell management is actually a lot better than at regular seafood restaurants like Jumbo etc.I valiantly attacked the crawfish and the crab (doesn’t seem that popular – now if they served Alaskan snow crab, that would be another matter). The seafood condiments were lemon wedges and a big bowl of this amazing cocktail sauce – much better than both the creamy British variety and the American kind. We put it oneverything
. It was sweet and horseradishy.
The Teochew beggar’s purses stuffed with crab and served with malted honey on the side were really nice, so were the seafood gyoza, although the skin was a tad thick.
They have an entire nyonya section devoted to things like nyonya chap chye, buah keluak, kueh pie tee – actually the whole reason for coming was because of my kueh pie tee craving; They deep fry the shells so all of them are crispy and warm, and their turnip/carrot filling is pretty fragrant. You can top it with diced shrimp, coriander, and chilli.
The desserts yesterday were: Freshly made crepes (not stuffed, you can add your own toppings – chocolate ganache, fruit, almond slivers), cupcakes, portuguese egg tarts, passionfruit cheesecake, creme brulee in little porcelain spoons, mocha cream puffs, fruit tarts, nothing chocolate, surprisingly, their famous durian pengkat (durian puree), baskets of fresh fruit, and nyonya kueh.
There are discounts for DBS/POSB,Amex, amont other banks.