Seafood Buffet @ Hilton Singapore

There are changes to Hilton's buffets. Although the daily themed buffets are still available, buffet dinners are only restricted towards Friday and Saturday evenings, featuring the theme, Seafood and Japanese respectively. Not forgetting to mention that the Sunday Brunch is still available and apparently there are some new changes introduced to it.

Having being allergic to prawns, Seafood themed buffets will often not crossed my mind and this visit is due to 2 of my friends whom I would like to give a treat to.


When Seafood buffet is concerned, one can expect an extensive variety in this station. Chef Sandro called this a Little Sea Port, featuring a fresh selection of Homemade Mediterranean Salmon, Lobster, Alaska Crabs, Canadian Oysters and many more. To make this is more special, there are homemade cuts of tuna marinated with salt, sugar and herbs, which is sealed quickly before some sprinkles of pepper.


Executive Chef Sandro has always focus on Mediterranean and Asian food and this time round, there are a few live stations introduced with the Spanish and French stations welcoming at the main entrance of Checkers Brasserie. Using Chicken, Australian Mussels, Squid and Prawns, the Seafood Paella is one not to be missed with freshly made portions at 20 minutes interval. Full of flavours with me going for the second serving.


Sashimi, Sushi and other Japanese delights are available to avoid disappointment among buffet goers.


Following down the trail, most dishes are fish cooked in various styles such as Baked Salmon with Saffron sauce, Cod Fish cooked in Tandoori style and Grilled Snapper.


The main highlight of the entire buffet is the Fish Market Station. Chef Sandro is one person who is very particular with the freshness of the fish and not only is this station beautifully presented, there is a wide selection of fishes cooked in various style. All you need to do is to choose your fish, get a number and the dish is prepared a la minute.


The variety available is Garoupa, Red Snapper, Cod Fish, River Prawns, King Prawns, Sting Ray and Fresh Squids. Razor Clams, highly recommended by Chef Sandro is minimally marinated to highlight the sweetness of the seafood. A little chewy on the teeth with each bite being succulent and additive.


Other cooking style includes, Sambal, Black pepper and Chili XO sauce to suit the local palate and is fantastic when applied to fresh Squids and Stingray. Something to note, this is different from what is served in most hawker centres for the absence of MSG. Although it is on the bland side, one will appreciate not feeling thirsty after a seafood feast.


As expected by some, Mediterranean style is available as an option, with the fish baked with herbs, garlic, olive oil, fresh tomatoes and shallots.


Another must-try in this buffet is the Live Drunken Prawns Station. Using lots of Chinese wine coupled with the hotel's stock (said to be a secret recipe), this is of no doubt good. Freshness is guaranteed, for the prawns are freshly caught from the tank.


The dessert section is meant to be small as Pastry Chef Christophe wants his diners to focus on some of his special creations. In addition, to ensure that the desserts are presented at its best, there are designated chefs to serve.


As seen from the photos, one can expect surprises from this humble station, ranging from Mango Panna Cotta served with fresh mango bits and mango jelly to Chocolate Mousse shaped into a lollipop coated with peanuts. Millefeuille is one of the main highlights for the evening and the crisp pastry with its heavenly delightful custard was no doubt a crowd attractor.

Chocolate lovers will be further delighted with a good selection of chocolate desserts, featuring Crispy Chocolate which is different from the classic Hazelnut Royaltine in terms of the cream, buttery crumble and the type of chocolate used. In short, a lighter alternative.

3 kinds of truffles are also introduced with flavours, such as Plain, Milo Caramel (to cater to the local taste) and Whisky chocolate, all meltingly addictive till the extent Yuan came back with a bowl full of the Milo Caramel Truffles.

When it comes to cheesecake, Hilton has always been a known favourite and this time round, Chef Christophe has decided to use the same recipe and steam the cheesecake to achieve a light aftertaste. In addition, the base is made of crumbles, which is further mixed with butter, to make it extremely crumbly


Diners with a sour tooth will not want to give the Blackforest shooters and Chou Pastries a miss for the former is assembled with Chocolate Cream, Crumble, Marmalade and Vanilla Chantilly and the latter has Raspberry Sauce encapsulated using a thin layer of Gelatin, creating a lava effect on the vanilla or strawberry choux pastry.

It is always nice to visit a good buffet with a different theme and concept. Comparing our last visit, the overall feel of this place is so different and new, making us so curious about the new stations introduced. The fact that we didn't manage to try all the dishes and that we have given the cheese, soup and even some of the seafood on ice a miss just concludes that this is worth a mention and is bound to bring in nice surprises even for those who has tried Hilton's buffets previously.


Thank you very much for Ms. Joyce Moo, Marketing Communications Manager for acceding to our photography request, the complimentary bottle of champagne and the arrangements to get Executive Chef Sandro Falbo and Executive Pastry Chef Christophe Grilo to introduce us the various stations and highlights of the buffet. Not forgetting the warm hospitality of Ms. Yeo Yen Lin, Marketing Communications Executive of Hilton Singapore and all the chefs and service staff for making this meal so wonderful and memorable.

Looking forward to blog out their new Sunday Brunch. Stay tune.

Checkers Brasserie
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: 6730 3390
Website

Seafood buffet is priced at $52++ with a 10% discount for major cardholders.