Monday, July 18, 2011

Triple 3 Brunch 2011

Triple 3 has always been our favourite when it comes to buffets and each visit has been a pleasant one. One of the niche that Triple 3 has are the live stations where most of the food are served hot and presented nicely.

Having blogged about Triple 3 before this visit, it is important to note that this entry highlights some of the new additions and must-try in this buffet brunch. In other words, what was blogged previously are still available in this buffet.

Cheese Station

There are two additional stations set up in other sections of the restaurant so as to make more room for the savoury and one of them is the cheese station. With a selection of more than 15 different types of cheeses, Triple 3 is making sure that their diners are spolit for choices.

Sushi & Sashimi

Sushi and sashimi has been constantly fabulous in all 3 visits and this is no exception. The selection of sashimi is pretty much the same but some of the makis are replaced with King Crab Rice Don.

Seafood on Ice

In any buffets, seafood on ice is often not missed but there are so many things to eat in this buffet brunch that we had no room for this station. Anyway, for record purposes, Triple 3 has put up a selection of Crystal Bay Prawns, New Zealand Mussels, Alaska Snow Crabs, New Zealand Oysters, Oysters Shooters and Snow Clams.

Eggcitement Station

Although the egg station is no longer new, the style of serving the poached egg has changed slightly. Instead of serving with truffle and caviar, the Hollandaise sauce is torched to give a nice crisp topping.

Signature Chef William's Honey Glazed Ham

As mentioned in our previous post, Sunday Brunch at Triple 3 offers the hotel's Signature Roast Prime Rib and Executive Sous Chef William's Honey Baked Glazed Ham.

Teppanyaki Station

Teppanyaki Station has always been a highlight in Triple 3's buffets. On top of the Wagyu beef that was introduced in Triple 3's brunch last year, diners can expect new additions such as Sausages, flavourful Lamb Chops and tender Beef Filet Mignon in this station.

Signatures & New Additions

Pan-seared scallops is another new addition to the buffet brunch and is also one of my favourites. Not only are the scallops succulent and fresh, each of them are well-seasoned and nicely seared with crispy chopped garlic.

Another new addition to the buffet, escargots. We can't comment much as this is the first time we ate these and are not comfortable with the idea of eating snails. Nevertheless, the garlic and parsley butter did left an impression.

This time round, the Pan-fried foie gras comes in bigger portion. Kudos to the Truffle Miso Sauce and the accompanying White Radish (in Dashi), this definitely tastes better than our last visit. With the foie gras melts in the mouth with the essence of the sauce, we literally enjoyed this with an omph.

Sad to say, we are allergic to lobsters but we would like to highlight that this buffet serves Mentaiyaki Lobsters and Grilled Boston Lobster with Garlic Pepper Butter Sauce. Based on our observations with the surrounding diners, we assume this to be hot favourites.

Peking Duck

The classic Peking Duck, a specialty of Pine Court's Executive Chinese Chef Sunny Kong is still available in the buffet brunch and as good as before. Other items not to be missed are Chef De Cuisine Liew Tian Heong’s roasted barbequed meats which includes Char Siu, Crispy suckling pig and Roast Pork.

The buffet also serves Dim Sum from Mandarin Court. E-Fu noodles and Braised Pork Belly were the dishes for the Wok Station.

Chef Suraj Kumar Negi

Previously from Grand Hyatt Singapore, Chef Suraj Kumar Negi is here to present his specialties. This station serves a good range of Northern Indian dishes such as Prata, Naan, Fish Curry (i.e. Seabass Fillet in Gravy Coconut infused with Yellow Mustard and Goan Spices), Tandoori Chicken Tikka, Tandoori Prawns, Fish Tikka, Tandoori Lamb, Bean Chutney, Vegetable Raita (Yogurt mixed with Cucumber, Tomatoes, Roasted Cumin Seeds), Papadum, Chana Kabuli and Mutton Briyani.

Indian Station

Although we have not find one that can second to Chef Ashouk's Assam rice, we have to admit that the Fish Curry is rich and tasty but yet not salty while Tandoori Chicken Tikka is tender and not overwhelmed with spices. These Indian dishes were so delicious that I couldn't resist a second helping.

In addition, the naan tastes good on its own and the tissue prata is a must-try. The soft, chewy naan is just right with a nice fragrance of the dough while the crispy tissue prata is coated with just the right amount of sugar and is not oily.


Desserts have easily doubled in terms of variety. One of the items not to be missed is the hotel's signature chocolate tart. Although the ones sold at Coffee & Crust have greater amount of chocolate ganache, the mini ones served at the buffet are not too far off either. These double chocolate tarts have smooth filling served the crisp tart shells are crisp.

There are also more desserts served in bite-sized portions, giving more rooms for sweet-toothed diners.


Apart from the International pastries, there are also the Asian desserts which includes Kueh Lapis, Nonya Kueh, Sticky Toffee Pudding, Aloe Vera with Ice Jelly, etc. Crepes (Live Station), Ice-cream and Chocolate Fondue are also available but what is new in this buffet is the Croquembouche.

Be it quality or variety, this is of no doubt one of the most impressive buffet but we were equally surprised by its price tag. We personally felt that this is a good buffet for special occasions and that some of the dishes are indeed mouth-watering but it is important to be mentally prepared to pay this much as it is impossible to try everything in one meal. Do note that there is a 1-for-1 promotion for OCBC cardholders, so do make good use of this promotion to bring friends and family members along.

Last but not least, thank you Executive Sous Chef William Tan for his warm hospitality and his time to introduce the new additions to the buffet brunch.

Buffet Lunch
$68++ per person (Mon-Thurs)
$72++ per person (Fri, Sat & Eve of PH)
$28++ (for children below 12 years old)
$9.99++ (for toddlers occupying highchair)

Sun Brunch*
$99++ (inclusive of coffee/tea, *note that the 1-for-1 promotion does not apply)
$138++ (inclusive of free flow Chandon Sparkling Wine, beers, fresh juices, soft drinks and coffee/tea, *note that the 1-for-1 promotion does not apply)

$188++ (inclusive of free flow Chandon Sparkling Wine, beers, fresh juices, soft drinks and coffee/tea, *there is a 1-for-1 OCBC promotion for the $188++ brunch)

$42++ (for children below 12 years old)
There is a la carte menu available for kids between 2 to 6yrs old.

Buffet Dinner
$89.90++ per person (Mon to Sat)
$108++ per person (Sun)
$33++ per person (for children below 12 years old)
$9.99++ (for toddlers occupying highchair)

Currently from now to 31 August 2011, OCBC is offering a 1-for-1 Lunch, International Sunday Brunch (only $188++ is entitled to the 1-for 1)* and Dinner Buffet at Triple Three.
Note that this is subjected to a maximum of 8 diners and children are not included in the 1-for-1 promotion. This promotion is not valid for dinner on Fri, Sat & Eve of and day of Public Holidays.

However, on Friday and Saturday, OCBC offers a 1 dines for free during dinner with every 3 paying adults promotion and this is also valid till 31 August 2011.

Other credit card promotions include
American Express - 15% discount on total food bill (valid till 31 Dec 2011)
Standard Chartered - 15% discount on total food bill (valid from 1 March to 31 March 2012)
Citibank - 15% discount on total food bill (valid till 31 Dec 2011) and also 1 dines for free during lunch with every 4 paying adults (valid from 10 June to 31 July 2011)

Do note that the above American Express/Citibank/Standard Chartered credit card discounts are not valid on Eve of and day of Public Holidays.

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...

sticky toffee pudding!!! any good? haha

Fen said...

it's quite good, especially the sauce.

Anonymous said...

i'm surprised you gave it such a good review. i've read many reviewers which said that the quality of food was terrible, at times the service as well.
dyou think this discrepancy is because this was a media invitation?

SLYuan said...

First let me set the context right, this was not a media invite. We paid for all our meals in all 4 visits to triple 3, You may refer to the credit card bill attached here. You may validate the dates on the bills or simply conduct us and we will be happy to show you the originals in person.

Second on the point of discrepancy. A post substantiated by photos and clarification on our views is surely more credible than someone who does not even identify him or herself as well as does not quote sources and making frivolous comments. Further making 4 visits and out of our own pockets is surely good enough to mean what we say. Else who in the right mind will keep paying for poor food?

Third, readers would know that I usually ignore comments on my blog . I thank you for the opportunity to clarify on this issue as well as to let readers understand not to make such comments without getting your facts right.

tocksuan said...

To Anonymous – why you bother to visit this blog if doubt the review is sincere? I can smell a rat that you are trying to defame the authors and discredit Triple 3 in one cheap shot (or paragraph) behind a veil.
If you have not even tasted the food at Triple 3, what discrepancies are you talking about?
Why not you come clean with your (not others) bad experience, I believe the authors will help you to forward to Triple 3. For all you know, it might even earn you a complimentary meal.
Tell you what – either you come forward or get lost from this blog for good..

Fen said...

Taste is preferential and it is no surprise if there are differing comments.

Moreover, it is unfair to us to jump into conclusion that this is a media invitation when this is a meal paid with our pockets. I don't deny the fact that I have written permission prior to all my buffet visits as I felt that it is a form of respect to all restaurant owners to make our intention known before firing our flashes and cameras continuously.

Particularly for buffets, we don't criticize and we make it a point to highlight what is available and what is nice to try should one drop by a visit.

As for special treatment, you don't have to be a blogger or media representative to experience such treatment. I have seen Chef William making his rounds on all my 4 visits to make sure his guests are properly served and like all human beings, if you appreciate what they have put up in the buffet line, likewise they will return their gesture to introduce the diners the specialties. In fact, I have recommended Triple 3 to my colleagues and ex-boss and they too, were served by the Chef William himself and gave a huge thumbs up to the buffet and service.

One thing I realize in all our 4 visits is the constant increase in pricing which can be seen in our posts and I firmly believed that the discrepancy you have highlighted is most likely to be due to people finding it expensive.

Having visited so many buffets and I believed the counts are more than average than most people, Triple 3 is indeed outstanding and this is proven even more so when we had 6 buffets in less than 2 months.

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