Daily: 06:00 - 04:00
Bay Hotel Singapore’s Street 50 restaurant & bar, its good global flavours restaurant, brings you the best from around the world, offering diverse flavours from Italian, French and American to Vietnamese, Indonesian and Singaporean with interesting twists.
The restaurant was located at the first floor of Bay Hotel Singapore, which was just across the street from VivoCity Shopping mall. There was both outdoor alfresco dining, and indoor air-con dining area. When we stepped in the restaurant, it looked another hotel restaurant with buffet counter in the centre. The place was surrounded with cozy booth seating at the sides.
Starting from 3 June 2016, the restaurant is offering a new all-day dining menu called Great Singapore Savour. Free Fresh Coconut Malibu for dessert and plus a chance of winning to win hotel stays and more with minimum order of $50 from the new menu (from 3 June till 14 August during the Great Singapore Sale period) .
Salted Egg Lava Chicken Breast ($9.90)
Cordon Bleu inspired deep-fried chicken breast with chef’s homemade salted yolk paste.
An east meet west dish. A great idea. It looked great being golden brown with crispy crust. But when sliced opened, the salted yolk paste failed to flow out smoothly. The chicken tasted slightly more on the dry side. I wish that it could be more moist with a more in depth savoury filling.
Cereal Prawns with Wasabi Dressing ($9.90)
Deep-fried crispy prawns spiced with cereal and served with wasabi dip.
It was a typical zi char dish. The wasabi dip was more like a normal mayonnaise dip with wasabi taste barely there.
Shrimp and Eggplant Sambal ($8.90)
Local eggplant with fresh shrimp stir-fried with spicy sambal.
It was the smallest serving out of all the dishes served tonight, yet it was the first dish to wipe clean by everyone. One even half decided on getting a second serving. The sambal was the thing which gave this dish the kick. It was spicy, sweet and savoury at the same time. Even with just plain rice, it was great.
X.O. Scallop & Prawns Fried Rice ($9.90)
X.O. fried rice with prawns and scallops wrapped in egg skin.
It was served as fried rice in omelette parcel, similar to Nasi goreng pattaya which was commonly found in malay hawker stalls. It tasted quite flavourful.
Claypot Assam Fish Head ($18.90)
Fish head simmered in assam gravy
Interestingly the gravy was not the usual spicy and sour type. Instead it tasted slightly sweet and light, without much spiciness. The fish head was meaty and moist.
Fresh Coconut Malibu ($8.90)
Fresh young coconut fruit with parisienne of mixed fruits, topped with coconut ice cream and accompanied by fresh coconut juice.
It was interesting to have the fresh coconut served with its flesh untouched and shaped like a cup. The ice cream was rich and creamy, balanced nicely with the fresh juicy tropical fruits such as dragonfruit.
Overall the food was delicious and reasonable priced. Although located so near to the busy Vivocity Shopping mall, the place was not crowd and offered a relaxing feel.
For this Easter Weekend from 25-27 MArch 2016, Bay Hotel Singpore's Street 50 Restaurant & Bar is eggcited to bring on a buffet lunch menu with some speciality egg dishes curated using the First and Only Pasteurized fresh eggs in Singapore from the N&N Farm and freshly laid qual eggs from Uncle William's quail farm. There will also be a showcase set up by Kranji Countryside Farmers Market to bring together local farmers and artisans to celebrate Easter together with a local twist.
1. Combination of Chinese Cold Cuts
A common sight at wedding banquets would be the cold dish, but Street 50 has changed it up a little with adding Deep-fried quail eggs, along with favourites such as jellyfish, marinated octpus, prawn salad and spring rolls. As a quail egg lover, it was a delight to see my favourite tiny eggs deep fried.Combination of Chinese Cold CutsThe spring rolls were pretty filing despite it's size. One spring roll and I was full, I attribute it to the thickly wrapped spring roll skin. The octopus were generous in size and well marinated, with a sweet aftertaste. The jellyfish was just right for me. It had a slightly chewy, and crunchy bite in every mouthful.
2. 62 Degrees boiled Egg with Chicken Essence
I really liked this creation. It is a soft boiled egg in the center and surrounding it is steamed egg, all of this goodness topped off with chicken essence! And everyone knows about the health benefits of chicken essence from BRAND'S.
STREET50 is proud to partner with N&N to provide pasteurized egg during this Easter buffet experience. Unlike typical eggs pasteurized eggs requires alot of R&D in the millions of dollars and it requires submerging them into boiling water to kill all forms of bacteria. Hence, you see the colour difference of the egg white, in comparison to the normal eggs. It is more evident in a black coloured bowl. But the outside, it is difficult to guess which is a pasteurized egg. You can only tell once you have cracked it open!
But having said this, with pasteurized eggs, you can be more at ease, with eating a soft boiled egg. There are lower chances of getting any digestive problems as most of the bacteria has been killed off before the egg was even cracked open. I do know of friends who are unwilling to eat soft boiled egg, due to the fact that it is still partially raw.
Pasteurized eggs contain Omega 3,6 and vitamin E. They are also lower in cholesterol and you can look forward to a healthier and more nutritious Easter Buffet!
The BRAND'S essence gives a very strong and appetizing aroma to this simple but delightful starter. This dish will be made available at the Pasteurized Egg Live Station where you can also get omelette cooked in truffle oil, sunny side up or scrambled eggs as well.
3. Potato Salad with Pommery Mayonnaise
A potato salad dish with quail eggs. Not the most exciting dish, but I loved it nonethteless. The mayonnaise was spread consistently throughout the entire salad. The blend of spices in this sal
Full reviews at http://jellylovesfood.blogspot.sg
First impression of Street 50 restaurant was cosy, elegance, with dark colored furniture used throughout the whole space. Quiet environment with mostly tourists dining here, it would be a perfect venue for meals without much disturbance.
This upcoming Christmas and New Year, Street 50 restaurant had come up with festive buffet for you guys to enjoy great food at affordable prices. (1) Salmon Carpaccio with Corriander and Pinenut Vinaigrette - Love the start off with salmon carpaccio. Salmon was fresh and pairs well with the zesty pinenut vinaigrette dressing. I took my share in 1 whole bite and enjoyed the corriander leaves fragrance bursting in my mouth when chewed. (2) Smoked Oyster & Crab cake - Crispy breaded batter wrapped with lotsa fresh crabmeat and smoked oysters. Smoked oysters was cleverly added in to provide the overall saltiness. Sauce drizzled on top was sambal chilli with pineapple bits. A unique combi to provide some asian touch to this dish. The best dish of the night. (3) Bay scallop with Warm Tomato Essence - Tomato essence was too overpowering in this dish. I could only taste the sourness of tomato and not the sweetness of the scallop. Radish shreds were paired together to give that extra crunch. (4) Seafood Paella - A beautifully crafted bowl of paella filled with fresh prawns, squids, white clams, scallops, mussels, tomatoes and olives. Pretty appearance but tasted otherwise. Spanish rice texture was mushy and tasted bland. Seafood were overly cooked and turned out dry, especially the squids which were tough to chew. (5) Black Pepper Alaska Crab Claw with Gingko Nut - You heard it right! Alaskaaaaa crab claws at Street 50 festive buffet spread! The spicy peppery sauce made me kept going for more, it's never enough. The flesh were firm, although slight salty but I still love them. Kitchen staff were also sweet enough to pre-slit the claws for our easy consumption. Chef's idea of adding gingko nuts to this dish was just to add a little Asian twist to it. But was it necessary, opinions differ. [Optional] Take the Spanish rice with this black pepper sauce, it's yum! (6) Smoked Tandoori Turkey Breast - What's Christmas without turkey? This big sharing portion was enough to go round our table twice. Meat was soft but slight dry, common when comes to breast meat. Two different sauces were served: Cucumber Corriander and Pineapple Sweet chilli. Personally I preferred the cucumber corriander sauce but corriander can be heavier. The sweet chilli sauce was just common. (7) Crepe Suzette - A french dessert with a very nice tangy aroma when served. Crepes were soaked in a sweet caramelized tangerine sauce topped with a slice of the fruit. Crepe was too chewy for my liking, felt like eating our chinese "min jiang kueh" but it does works well with this citrus sauce. Definitely a sweetness overloading dessert.
Full reviews at http://jellylovesfood.blogspot.sg