Thursday, October 7, 2010

Triple 3 International Sunday Brunch

Your eyes are not playing tricks on you. YES, this is our third visit to Triple Three within the year. Since 12 September 2010, Triple Three's buffet dinner showcase either specialties of Executive Chef Shigeru Akashi, Executive Sous Chef William Tan, Executive Chinese Chef Sunny Kong or Chef De Cuisine Liew Tian Heong and this will be rotated among the different days of the week. If you can't decide, simply drop by Sunday brunch to enjoy the specialites of all the chefs. Despite this being our 3rd visit, no novelty factor, we still enjoyed the buffet as much as during our first visit.

Signature Honey Baked Glazed Ham

The introduction of Mandarin Orchard's Chefs’ Sunday Specials also marks the much-awaited return of Triple Three’s acclaimed Signature Roast Prime Rib and Honey Baked Glazed Ham, specially created by Executive Sous Chef William Tan who has dedicated himself to refining the recipe over the last three decades. Served with Honey Pineapple sauce, the ham is tender and lightly sweetened. This was both Yuan's and my favourite for the Carving station.

Roasted Prime Rib of Beef with Truffle Sauce

Roasted Mushroom with Herbs, Vine Baby Tomatoes, Roasted Potatoes, Truffle Oil Flavors Mashed Potatoes with Garlic and Chive and Grilled Mediterranean Vegetables are also newly introduced dishes to complement the Signature Roasted Prime Rib of Beef and Roasted Turkey Breast.

Spanish Iberico Ham with Condiment

Just when you thought that the culinary journey is going to be the usual assortment of appetizers, canapés, crispy salads and seafood on ice. Perhaps, this newcomer is going to a rare find on the buffet bar. The Spanish ibérico ham.

Seafood on Ice

In general, the seafood were fresh and sweet. Apart from the usual suspects (i.e. New Zealand mussel, Poached scallop in shell and Sweet Rock Clam), Poached Maine lobster and Alaska Snow Crab Leg are the other highlights of this brunch. I must say that we were pleasantly surprised that all the seafood (not just for oysters) which we had were succulent and sweet.

Pine Court Station: Preparing Wok Fried Tiger Prawn with Fruit Sauce

Pine Court's Executive Chinese Chef Sunny Kong presents his Cantonese specialties such as the classic Peking Duck and premium Crabmeat Fried Rice with X.O. Sauce (with sufficient Wok's breath). No doubt, the thin, crispy skin of the duck is good and delicious when served together with pancakes, spring onions and hoisin sauce. Needless to say, the Wok Fried Tiger Prawn with Fruit Sauce have won the hearts of our dining partners and the intense Wok's breath is understandable, considering the fact that I personally witnessed the chef raising the fire 3 to 4 times to fry this prawn.

Pine Court Station: Peking Duck with Condiment

Chef De Cuisine Liew Tian Heong’s perfectly roasted Barbequed meats is another that leave a deep impression for the crisp skin of the Suckling Pig and the melt-in-your-mouth fats of the Roasted BBQ Pork.

Suckling Pig and Roasted BBQ Pork

Some changes to the Japanese stations, Executive Chef Shigeru Akashi has introduced Hand Rolls and new variations of his array of maki. The ingredients used in each maki is generous and splendid; and freshness of Sashimi is of no doubt with the selection ranging from Tuna, Salmon (and belly), Kingfish, Surf Clam, Tako and Yellowtail.


Stuffed Chikuwa with Cheese and Wagyu Beef are newly introduced to the Tempura and Teppanyaki stations respectively. Tempura prawns are well-received for the crisp and "not oily" batter. As for the Wagyu beef, it is nice but Yuan did not like the fatty chewy taste of Wagyu and preferred the beef fillet served previously.

Teppanyaki: Wagyu Beef & Salmon

Making its virgin appearance on 3 October 2010, the Egg station is introduced into Triple Three's brunch. According to Executive Chef Shigeru Akashi, brunch would not be complete without serving eggs topped with a shaving of black truffle. Diners can choose between Scrambled egg with Black truffle and salmon roe or Egg Benedict served with smoked salmon.

Egg station: Preparing Egg Benedict

I must admit that the shaving of these black truffle, gives these eggs a nice "earthy?" taste. However, between the two, we prefer the Egg Benedict more since it is not reeked with vinegar (comparing with the recent ones we had) and the egg yolk is runny enough to our liking. Pan Fried Signature Miso Duck Liver On Braise White Radish is also served at this station, cooked a-la-minute upon your order.

Egg Benedict

Apart from the mentioned stations, one will be delighted with a wide selection of cheese, pasta, hot plates station (serving Baked Chilean Sea bass with Thyme Miso, Baked baby lobster with Meitaiko Mayo, etc), steamer station, Indian station, etc.

Pastry Corner

The theme of desserts have always been very different from all 3 visits and this is put up by Pastry Chef Ivan Liew. Those who love caramel should not miss out the Sticky Toffee Pudding.

Sticky Toffee Pudding

Pancakes station is another new highlight for this buffet. Select between the original flavour or blueberry ones and pair it with in-house ice-cream, chocolate fudge, chocolate chips and other ornaments. These fluffy sweet things taste so good on its own, for both its texture and the taste.

While the spread may not look as extensive when compared to (some) 5-star hotels. It is important to note that this place focus alot on live stations whereby (most) food will be cooked only upon order and often served straight to your table.

Many thanks to Sous Chef William Tan for his warm hospitality and his time to introduce various specialties of the buffet spread.

Buffet Lunch
$65++ per person (Mon-Thurs)
$72++ per person (Fri, Sat & Eve of PH)
$28++ (for children below 12 years old)
$9.90++ (for toddlers occupying highchair)

Sun Brunch
$98++ (inclusive of soft drinks and juices)
$128++ (inclusive of free flow of Moët & Chandon Champagne, wines, beer, soft drinks and juices)
$42++ (for children below 12 years old)
$9.90++ (for toddlers occupying highchair)

Buffet Dinner
$85++ per person (Mon to Sun)
$33++ per person (for children below 12 years old)
$9.90++ (for toddlers occupying highchair)

Currently from the month of September to 14th November 2010, Citibank is offering a 1-for-1 at Triple Three.
Note that this is only applicable to weekday lunch and Sunday dinner; also, this is subjected to a maximum of 8 diners and children are not included in the 1-for-1 promotion.

Triple Three
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Tel: 6831 6288/71

Operating Hours-
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)
Noon - 3pm (Sunday Brunch)


foodaholic said...

very tempting...! sticky toffee, ham...wagyu beef teppanyaki! boy, we never seem to get tired of triple3 eh? The spread over weekend looks way much better than lunch...!

oh, how's the selection of icecreams? hehe.

Glenn Lee said...

Haha i was never and am not into buffets - but this particular buffet at Triple 3 seems tempting. BTW - is the band still going around tables now?

Fen said...

Phoebe: Yea, triple 3 is one of my favourite and it is nice to see introduction of new items at the buffet line.

Haven't visited lunch since Chef William recommends strongly on the hotel's brunch.

Selection of ice-cream is still the same, about 6-7 flavours...

Glenn: No band, think they might have removed it after their renovation since I didn't see them on my 1st visit in January.

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