Mon - Sat: 06:00 - 01:00
Fri - Sun: 24 Hours
Eve of PH & PH: 24 Hours
Oscar's Cafe & Terrace is located at Conrad Centennial Singapore. It offers local and international a la carte dishes and buffets for breakfast, lunch and dinner.
From April 2016, diners can look forward to a whole new Sunday Brunch at Oscar’s, as well as a minor facelift including a new logo. Diners can expect to supercharge their Sunday afternoon and indulge in an extended spread of the freshest seafood and oysters at the seafood bar, premium roast “London Duck” and suckling pig at the carving station, catch chefs at work at live cooking stations, selection of international favourites featuring specially created crab recipes by top Chefs, new desserts decadence; while balancing off all that indulgence at the new 4 metre-long salad bar.
Sunday Brunch pricing details:
• S$98++ per person
• S$118++ per person (free flow of sparkling wine, house wines and selected cocktails)
• S$158++ per person (free flow of champagne, house wines and selected cocktails)
• S$40++ per child (6 to 12 years old) / Children aged 5 years and below dine for free.
All prices are subject to prevailing GST and service charge, other otherwise stated.
Celebrate my son birthday at Oscar. The food is great and staff service is warm and attentive.
Love the oysters as they are delicious. Wagyu beef is tender and cod fish is fresh. Lobster bisque soup is good and so are the dessert. The ambience is good without being overly crowded. Overall a nice experience on a lazy afternoon.
[MEDIA INVITE - LIMITED TIME]
For the full review, click here:
Latin America, one of the continents that is hardly to be in our travel destinations. While we can found the cuisines from Mexico, Argentina and Brazil easily in Singapore now; Aruba, Chile, Columbia, Guatemala & Peru cuisines can be considered alien to most of us. Fortunately from 5th November to 4th December 2015, all the cuisines from the countries mentioned above can be sample without the need to travel to the other side of the planet. In charge of entertaining our palate, is Executive Sous Chef Rodrigo Martinez, born in Chile.
Some of the dishes that I like during the night: Taco, one of the popular dish from Mexico. It has beef fillings, beans, onions, guacamole, chipotle mayonnaise and coriander. The version of the tortilla is the non-crispy version. When you are eating taco, please just use your hands. Squeeze the lime, roll the taco and just put it in your mouth. You will find the gorgeous explosion of flavours in your mouth. The beef is succulent, the rest of ingredients are fresh and the chipotle mayo just bind all the ingredients well. Yum Yum.
Mini dishes of Peruvian Ceviche (Peru) and Mango Papaya Salad (Aruba). I saw ceviche dishes many times on travel channel, so I definitely won't miss it this time around. In short it is raw fish cured with citrus juice. It tasted fresh, tangy and the purple onion provide a hint of sweetness to the dish. The Mango papaya salad easily stands out as Caribbean dish. The combination of prawns, mango, papaya and coriander is just delectable and refreshing. It works well as an appetizer.
From the carving stations, this dish Huachinango en Costra de Sal, Tequila y Hoja de Plantano (Mexico) is a must try. It is a red snapper wrapped in banana leaf and baked in salt crust seasoned with tequila. One of my personal favourite style of cooking fish, the salt crust act as a seasoning and also maintain the moist in the fish while cooking it. So the meat will remain tender and juicy. The banana leaf and tequila just add a different flavours to the dish.
Mariscos al Pil Pil – Seafood cooked in chilli and garlic (Chile). This dish was proven to be the favorite dish this evening. Perfectly cooked tiger prawn, it was fresh, springy and succulent. The chilli and garlic was there to add flavours, elevate the flavour of the prawns. This was considered the popular dish of the night because it always runs out. So it is a must-try dish. Thumbs up!
For deserts review, click here.
This experience with the Latin America cuisine in Oscar's this time around was a great experience. I finally able to try exquisite like ceviche, and as well as dishes from Chille, Peru and other Latin America Countries without leaving Singapore. Please note ever popular Oscar's buffet line up are still available.
Thank you very much to Conrad Centennial Team for the tasting invitation.
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The service here was very good - Plates were cleared regularly and the staff were all very polite. Food quality were between average to slightly above average. There is only 1 type of oyster during their lunch buffet and 4 types of oysters during the dinner buffet! Their oysters are the main draw here! They were airflown and freshly shucked! They were very creamy, succulent and melt-in-the-mouth, too irresistible!!! How can anyone resist them? Oscar's has the most impressive oysters compared to other hotel restaurants.
The dessert selection during lunch that day were not that impressive, but you must try their signature cake when you're there - Chocolate Royal Hazelnut Crunch! The BEST Cake in Oscar's!
I had a good experience here some years ago but am disappointed that the standards have dropped so drastically. I visited on a weekday for a buffet dinner. The buffet is supposed to be until 10pm, but some items on the buffet were just never refilled. I understand that on a weekday, the number of diners might not warrant constant refilling of the food items. However, there were some items (e.g. mozzarella bar, parma ham) which were clearly popular and which had finished by the time I arrived at 8pm. Notwithstanding that there were two more hours for the buffet, and that I had requested multiple times specifically for the burrata on the mozzarella bar to be refilled so that I could at least eat that (which I was paying for), the items were never actually refilled! In fact, the waitress had assured me that the chef was already preparing the burrata to be served. I had to keep checking but nothing was there, even when we left at nearly 10pm.
To say the least, it was a very disappointing dining experience.