The outstanding feature of this dinner buffet is that it has food to satisfy the tastebuds of most Asian and Western cultures, and dishes that are still tasty.
We were invited to their new concept of buffet - depending on the day you dine, you get different types of food. Mondays to Thursdays for Penang, Friday for crazy crab day, Sat - sensational seafood, and Sunday - International. With varying per head prices.
Food: It was not possible to try all the dishes but I will break it down into several categories.
Penang style: Their char kway teow, penang assam laksa and Malaysian style hokkien mee were very good. In particular the hokkien mee, which is served with large pig's intestines, stewed pork ribs and a rich prawny soup. The Penang style Indian rojak is unique but has a rather different taste from our Indian rojak.
Japanese: The shashimi (tuna, swordfish, salmon, vinegared mackerel, octopus and egg) were tasty. I had two helpings of the swordfish, octopus and salmon. Freshly cut in front of you and served daintily. Sushi was OK but lacked the variety.
Asian Cooked dishes: meat dishes from Penang, India, China were also served but I only had a teaspooonful for taste. They all tasted good.
Starters: A full spread of salad bar, minestrone soup with bread and butter (for the Western palate), pomelo salad with prawns in har bee for the locals, and fruit rojak for the vegetarians. Freshly rolled popiah, with a strong prawn taste (different from Singapore)
Should mention that we had the chance to try crabs done two other ways, other than the chilli crab that was served with the regular Penang buffet. Only on Friday are crabs offered, done in 10 different ways. But at a higher per head price. We tasted the pepper crab, and the salted egg crab. The crabs are steamed and not fried, so they're not so oily and greasy as with crabs done elsewhere. No oily fingers after eating. The salted egg crab was tasty but done like a sauce, instead of fried to a crisp. The chilli crab could have been better done but taste was OK. Don't expect crabs of the standard of Jumbo seafood as this is bulk cooking, but reasonably tasty and fresh as it should be.
Desserts: Durian pengget with glutinous rice, ice cream, fresh fruits, chng tng (longan drink), nyonya cake (only reasonably good), coffee and tea.
Conclusion: A good buffet spread with a large variety of food from many countries that is complete and most dishes are well prepared and tasty.
Available from now till 12 September 2015, one could enjoy a Balinese themed BBQ and seafood dinner on every Thursdays, Fridays and Saturdays. Eat as much BBQ fresh seafood such as lala, mussels and gonggongs, ikan bakar, ketam bakar, ayam bakar (grilled fish, crab and chicken) and of course, the main highlight of babi guling or spit-roasted suckling pig.
The BBQ items were nicely done with good smokey aroma. Fresh seafood lightly grilled allows diners to savour its original taste. The brown mussels and gonggong were gorgeous. And the chicken was done well too. So much flavour in its grilled skin.
In contrast, the suckling pig was marinated with herbs and spices for two days before grilling. As a result, its meat was tender, flavourful and without any gamey smell. Do not expect extra crispy skin though.
For desserts, one mustn't leave till one tries the durian pengat and muah chee. So good.
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Spice Brasserie has recently launched Nostalgic Steamboat buffet from March to 30th June 2015 as their kitchen is currently under renovation. This is also a good news for steamboat lovers - Enjoy Quality Steamboat Buffet at affordable prices + Cosy and Comfy Hotel Ambience + Good and Friendly Service from the Manager and Staff !
The buffet will also feature an array of Teow Chew Porridge favourites and nostalgic local dishes from the 1950s as well as a plethora of desserts.
We enjoyed dining at Spice Brasserie as the restaurant was very spacious with relaxing feel - The feeling is like having steamboat at home! We only pay $50 nett for the steamboat lunch buffet for 2 pax with credit card promotion which is very worth it!
The seafood were very fresh, I like their fish fillet and wok-fried crayfish the most! As I'm a super dessert lover, so I have high expectations on dessert. Sad to say the quality of the dessert here did not impress me, they were mostly decent. Hope to see more improvements in their dessert next time.
For full review and pictures, do visit therantingpanda.com
From authentic Singapore Chilli Crab to Black Pepper Crab, Chef Low’s signature creations also include the Slow-Braised Pumpkin Crab in Claypot and Stir-Fried Crab in Asian Spices, which we were literally salivating over throughout the course of our dinner.
The Slow-Braised Pumpkin Crab was one of our favourite dishes of the night. It was a real surprise that pumpkin sauce gravy goes so well with crab as this was our first time trying such a version. The pumpkin gravy was thick and creamy and tasted so good that we finished every bit of it. Remember to dip the fried buns in the awesome gravy. Kudos to Chef Low’s creativity!
Gather your loved ones at Spice Brasserie, and tuck into their splendid crazy crab night on Saturday, 2 November. For just $58 per person, savour ten different crab dishes – from the pungent masala crab to the local-flavoured salted egg yolk crab. This buffet is usually held on Fridays, but its popularity has now made it a welcome extension for crab lovers on Saturdays – falling nicely on Deepavali as well. For sweet-toothed guests, the DIY ice kachang station would be a refreshing dessert to end the meal with. For more Indian restaurant reviews, read here http://www.hungrygowhere.com/dining-guide/what-to-eat/10-indian-restaurants-to-book-*aid-be2f3101/
August month was my birthday month so my colleague decided to give me a treat. We decided to have a buffet dinner after work. Thus, we made a reservation on that day before headed over. Luckily we did as the place was crowded with customers.
Penang Hawker foods with the compulsory signature dishes Penang Char Kway Teow and Penang Assam Laksa. The char kway teow version taste similar with the ones I had in Penang. But it is considered quite good in Singapore for me as the wide kway teow is soft and nicely fried with lap cheongs and chives. Penang Assam Laksa tasted delicious too.
There are other local varieties to choose from the buffet. There is Indian food sections such as their rojaks, chinese cooked dishes and also Teow Chew porridges with varieties of dishes to choose from. We are spoilt with the choices and there are sashimi too. The sashimi are displayed at the sashimi counter and the chef will only prepare to cut to slices upon request.
Seafood sections are available next to sashimi counter. Fresh prawns and mussels are displayed. Cold salads are ready to consume as well.
As for desserts section, there are sweet cakes and puddings available.Nyonya kueh are available too. I also get to DIY ice kacang with my own choices of ingredients. Coffee and Tea sections are available as well. These are practically standard sections that not to be miss out from buffet list.
For more food reviews: http://www.hazeldiary.com