Tis the season to loosen the skirt bands and shirt buttons –
yet revel in the beauty of well fitted cheongsams. Woe for us ladies who love
to indulge and still look stunning, yet that being said – here’s a feature
where to celebrate this Year of the Snake! Relieve poor grandma or mom of their
kitchenry duties by indulging in a buffet at ParkRoyal on Beach Road’s Plaza
Brasserie.
I always like a walk round the spread to decide what to eat first.
CNY festive love all around.
Ooh, chopped to serve upon order.
Dessert counters never fail to tempt.
I always like a walk round the spread to decide what to eat first.
CNY festive love all around.
Ooh, chopped to serve upon order.
Dessert counters never fail to tempt.
There are two types available: Fruity and Original and both
are served freeflow during the buffet.
Fruity Yusheng
Fruity Yusheng
Chef Jackson’s new creation of the Fruity Yu Sheng consisting
of fresh tropical fruits like Mandarin Oranges, Peaches, Rose Apples, Rock
Melon, Dried Persimmons, Green Mango and Papaya. This is a sweet one to toss,
more so after the generous drizzling of honey – for festivities sake, a toss
will not kill!
At Chef’s live station, guests can look forward the Mini Peng Chai featuring special ingredients such as Fish Maw, Prawns, Sea Cucumber, Sliced Abalone, Roast Duck,Chicken, Pork Cabbage and Black Moss.
Poon Choy
These are all the rage in Hongkong and increasingly so in Singapore. Poon Choy is a pot of the season's best and braised. Generally put in layers and the more expensive ingredients are placed at the top. I remember a year where the Mom attempted it and towards the end of the feast, we were eating almost the same thing every meal since the best gets eaten first.
Nonetheless, this was a hearty dish, do save some space for the rest!
At Chef’s live station, guests can look forward the Mini Peng Chai featuring special ingredients such as Fish Maw, Prawns, Sea Cucumber, Sliced Abalone, Roast Duck,Chicken, Pork Cabbage and Black Moss.
Poon Choy
These are all the rage in Hongkong and increasingly so in Singapore. Poon Choy is a pot of the season's best and braised. Generally put in layers and the more expensive ingredients are placed at the top. I remember a year where the Mom attempted it and towards the end of the feast, we were eating almost the same thing every meal since the best gets eaten first.
Nonetheless, this was a hearty dish, do save some space for the rest!
Eight Treasure
Boneless Duck
Tender duck meat with a flurry of ingredients that makes
every CNY feast so rich – mushrooms, oysters, scallops and gingko nuts
even. Well it’s not called Eight
Treasures for nothing, rice to go with this!
Eight Treasure Sticky
Rice
Deemed a must try, I thought this lacked flavour despite the
generous scattering of preserved sausage and pork belly.
Crispy Roasted BBQ
Pork, Roast Duck and Soy Chicken
Butter Prawns
Personal favourite – fingerlicking yummy!
Braised Sea Cucumber
with Roasted Pork
Fish Maw Soup with
Shredded Abalone
Could have passed off as a regular hotel’s version of
Shark’s Fin soup without the Shark’s Fin.
We were treated to Khong Bak Pau as well!
We were treated to Khong Bak Pau as well!
Just in case you are wondering if it is an all CNY feast,
fret not, they have retained most of their usual favourites! Calling all local
foodies!
Chili Crab
They retained their popular dish for the buffet, a spicy
surprise for those who want something different from the usual CNY fare.
Prata Corner
I think their pratas are really good – even from the first
visit! I still opted for cheese prata and a dash of fish curry – calories
galore yet worth every single one of it.
Laksa
Char Kuay Teow
As Penang as it can be, loved the oily greasy freshly fried
fragrance and chewy rolls of kuay teow! The dash of chilli was equally delish
too.
Japanese Corner
Sushi and sashimi makes this a popular corner. Decent fare
methinks.
I usually start a buffet well and proper with a generous selection of their fresh seafood and appetizers. I particularly liked the fried ngoh hiangs.
I usually start a buffet well and proper with a generous selection of their fresh seafood and appetizers. I particularly liked the fried ngoh hiangs.
Their dessert corner is still an exciting one with plenty of
choices! If house visitation did not bore you yet, they have a selection of
pineapple tartlets, love letters, lotus and red date candies and almond
cookies. The two home specials include Bak Kwa Durian Nian Gao and Traditional
Egg Tartlets.
Bak Kwa gave this sweet treat a savoury touch while it was
not all that bad, coming from a non durian fan.
Their durian pengat is worth terrible burps, the durian fan acclaims. Rich, thick and oh-so-smelly.
Mango cake that also looked so festive.
Irresistible weight loss busters - diets all thrown out of the window.
Their durian pengat is worth terrible burps, the durian fan acclaims. Rich, thick and oh-so-smelly.
Mango cake that also looked so festive.
Irresistible weight loss busters - diets all thrown out of the window.
In addition, a Chinese New Year banquet dinner can also be
celebrated at the ballroom on 9 February 2013. Guests can look forward to a
lion dance performance, a Tea Appreciation performance by the Si Chuan Dou Hua
tea master and the God of Fortune who will be making a guest appearance to
celebrate the Lunar New Year with the guests.
Prices apply as follows
Pre and Post CNY (28 Jan – 24 Feb)
Lunch: $45 (A), $27(C)
Dinner $58 (A), $35 (C)
Chinese New Year Eve (9 Feb)
Lunch: $45 (A), $27(C)
Dinner $78 (A), $47 (C)
Chinese New Year First and Second Day (10, 11 Feb)
Dinner $65 (A), $39 (C)
Banquet Reunion Dinner (9 Feb)
Dinner $65 (A), $39 (C)
Reunion Steam Boat Buffet at Banquet (9 Feb) – Min 8 pax per
table
Dinner $58 (A), $35 (C)
Banquets start from $528++ per table of 10, minimum 3
tables. Children below age 4 dine for free.
Promotion is on from 28 January to 24 February 2013.
Park Royal on Beach Road
Park Royal on Beach Road
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