MetroCakes

MetroCakes

On every special occasion, we always want the best for our loved ones and MetroCakes makes it easy by providing their customized service to make every occasion more memorable. Imagine, the joy of receiving a cake or miniatures when delivered right to your office or doorstep from your friends and loved ones. The element of surprise is bound to bring smiles.

The niche about MetroCakes is their comprehensive website to provide easy ordering. Moreover, they are extremely speedy in their delivery. For instance, orders placed before 11am can be delivered on the SAME day, between 6pm to 9pm while orders placed before 6pm can be delivered on the next day from 1pm to 5pm. The best part, MetroCakes offered FREE delivery for all orders of whole cakes or every order of miniatures above $40 so birthday celebrations can be done in a more convenient and affordable manner.

It may sound like a web business but MetroCakes has a nice shopfront, with the choice of whites and an open kitchen concept at 774 North Bridge Road.


The selection offered is very extensive and we are very honoured to receive a box of MetroCakes'miniatures featuring all 16 different flavors for us to sample.


The packaging and presentation is lovely that we don't deny the fact that they do make ideal gifts and disposable cutlery are included within their packaging for convenience of consumption.

Yuan and I tried 4 selections from this eye-catching selection, namely


(From L to R), Triple Thrill, Tropic Party, Dark Knight
Triple Thrill is MetroCakes' version of blackforest. The creamy chocolate mousse does evoke my memories towards Sweet Secret. Not sure if you remember the good old days of Sweet Secret for their raisin scones and creamy mousse miniatures.

Tropic Party falls short in expectation, since my benchmark is Ritz Carlton's mango mousse. The bulk of it is light vanilla sponge with a nice tint of mango and whipped cream.

Dark Knight, rich belgium chocolate mousse with crushed hazelnut bits. The entire combination works like a nice chocolate truffle. Lovely.

Two to Tango, a mango cheesecake, generously topped with mango chunks will appeal to most, given its light and smooth texture.


(From L to R), OJ Rhapsody, Two to Tango, The Duke of Earl
As for the other 12, the cheesecakes' series caught my sister's attention and she finished the Oreo Cheesecake (Ebony and Ivory), Blueberry Cheesecake (Bluebells), NY Cheesecake (The New Yorker) and Strawberry Cheesecake (Lady in Red) in 2 consecutive mornings. According to her, the cheesecake are smooth but the base is alittle too moist to her liking. Overall, the flavours are quite mild and I guess her appetite says it all.

Strawberry Shortcake (Strawberry Sweetheart) will disappoint if one fancies the Japanese version (e.g. Tampopo or Patisserie Glace) as the cream used is slightly richer with a coarser sponge. Durian mousse (Kingpin) is ok but durian fanatics would prefer the rich version offered by Goodwood Park.

The remaining selections do appeal to my daddy, for he is someone who prefers his cakes to have more body. Moreover, the cakes remain soft and delicious despite being kept in the fridge for about 4 days.

After several birthday celebrations with my colleagues, I realize there is a handful of people who prefers cakes that are lighter on the palate with more cake content. In this case, I will recommend MetroCakes to this group of people, not only for the convenience but also for the quality this place has to offer.

Many thanks to Cerissa for the complimentary box of miniatures.

MetroCakes
774 North Bridge Road
Singapore 198742
Tel: 6294 9929
Website

Operating Hours:
10:30am to 7pm (Mon to Fri)
10:30am to 3pm (Sat)
Closed on Sundays & Public Holidays

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Brunch @ Krish

Brunch @ Krish

Krish is one of the newer establishments to the family of restaurants located at Rochester Park (opened in November 2009) and this restaurant is a joint effort of Nikhil Krishnan and Chef Matthew Baker who aim to infuse South Asian culture into contemporary European cuisine.


Having housed in a restored colonial-style house, one can expect different dining ambience in one location.


For instance, the restaurant and bar keep the key elements of art and culture via its choice of ornaments and painting, while at the same time, bring a laid back and homely feel through the timber furnishing and parquet flooring.

On the other hand, the dining area at level 2 adopts English cottage atmosphere, with more tables catering to group of 4.


The garden which is linked via the staircase at the front of the restaurant or a link way from level 2 is one place to be considered for private events, particularly for those who enjoys morsels of nature and tranquilly. With greenery verging the area, adding freshness and natural beauty, diners have a chance to soak up the peace and quiet, making it ideal for a laid-back brunch.

Moreover, the wooden decking underfoot creates a rustic feel and brings warmth to the area. The best part is that a slight drizzle will not upset the atmosphere of this area since it is well sheltered.


Krish Eggs Benedict ($18++) is served with curried duck breast and hollandaise sauce. Most of the time, poached eggs are served with bacon or ham with lots of hollandaise sauce which may work either way. In this case, the choice of using curried duck breast makes it seemingly weaker in its sodium content. The amount of vinegar for this dish seems to be optimum to our liking as it is not overly sour and the only drawback would be to have the yolks more runny.


On the other hand, Breakfast Chapatti Wrap ($14++) is a combination of eggs, bacon, white cheddar, roasted potato, peppers and caramelized onion, wrapped in a chapatti . Since chapatti is made of wholewheat flour, one can expect this to be a healthier choice. Since potato and onions constitute a fair bit of its content, it does resemble a modern twist to potato masala.


Unlike the popular or rather more well-heard Kenny Rogers' Macaroni and Cheese, this cream-tossed macaroni has a nice cheesy crust. Depending on how rich you want this dish to be, it either works very well or disappoints alittle.


The Bread and Butter Pudding ($14++) offered in Krish is a complete twist to the traditional bread and custard. Krish defines theirs to be bread pudding for the two pieces of crisp french toast placed on top of the creation. To us, this seems to be a nicely assembled cake with Cinnamon Sponge and Vanilla Custard; and what we like about this is the strong fragrance of vanilla whiffing from both the mousse and the sauce.


On the other hand, the Malleable Chocolate Ganache ($14++) disappoints alittle. A fair bit of gelatin or stabilizers have been added to the chocolate to create a "strong" barrier to hold the Spice Port Granita. Though we are desserts lovers, to a certain extent, deconstructed desserts do not appeal to us as much as a classic chocolate ganache.

Overall, the brunch menu is relatively new and the restaurant is still in the midst of optimizing it. Hence we won't be surprised there may be changes to the menu by the time this write-up is published. Moreover, given the background of the two owners, the restaurant focus on using spices to infuse into European cuisine and based on our understanding, Chef Janice Wong, pastry chef of 2am dessert bar is no longer the advisor for Krish's desserts. Guess there will be more surprises from Chef Matthew Baker to present his very own creations.

Lastly, many thanks to Ms. Xiaomin from Ate Consulting Pte Ltd for the invite to try out Krish’s relaxing brunch menu.

Krish
9 Rochester Park
Singapore 139220
Tel 6779 4664
Website

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Mid-Autumn Treasures from Shang Palace

Mid-Autumn Treasures from Shang Palace

In my younger days, I have never fancied mooncakes and Mid-Autumn Festival in my childhood is mainly the Piglet Biscuits, given my dislike towards lotus paste. The turning point came when someone gave a box of Bird's Nest with Custard in Snowskin to my dad. That was 15 years ago and the box was in a humble-looking plastic case.

Refreshing Japanese mochi rice cakes-like snowskin, creamy custard with chopped bits of swallow nest definitely suits a child's palate. Since then, I have seeked for a cheaper alternative, Mini Snow Skin Custard Mooncake from East Ocean Teochew Restaurant but realized it was a disappointing treat after eating mooncakes from more than 10 sources last year.

This year, I have camped on Shangri-la website to revive my liking towards this creation. Although the snowskin seems to have a higher flour content, rendering it to be similar to Kueh Tutu (Steamed rice flour cake), the fragrance emitted from the smooth custard simply makes each mooncake addictive. Notice, I didn't mention much about the bird nest? Well, it was the texture of the entire mooncake that score the bulk of the point.

A box of 8 costs $82+ and each piece is $12+.


Comparing the baked mooncakes from Jewels Artisan Chocolates, the lotus paste is sweeter and sticker. In layman terms, it seems to be thicker or more concentrated. However, having spoke to one of the chefs, such characteristic is due to the proportion of sugar and the temperature and time in which the paste is simmered (since the proportion of lotus seeds is roughly the same for most recipes).

So for those who prefers a richer, sweeter and sticky lotus paste, this will catch your attention, given how fragrance the baked skin is. Apart from the mentioned classics from Shang Palace, four novel mooncake flavours such as Baked Red Lotus Seed Paste with Single Yolk and Macadamia Nuts and Mini Snowskin Champagne Chocolate Truffle with Sesame and Hazelnut are also available in this year selection.

For more ordering information, the order form is downloadable from here.
Available from from 16 Aug to 22 Sept 2010.

Shang Palace
Shangri-la, Singapore
22 Orange Grove Road,
Singapore 258350
Tel: 6213 4448 / 6213 4473
Dining Website
Electronic version of Indulgence

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Mooncakes by Jewels

Mooncakes by Jewels

With many years of experience from Hilton Singapore, Shangri-la, Mandarin Orchard and Raffles Hotel, Chef Then Chui Fong presents her very own series of mooncakes using chocolate as a theme. As expected, the mooncakes offered by Jewels Artisan Chocolate is a strong competitor to the top hotels in Singapore. I believe we have mentioned before that rarely we have a mooncake whereby the whole family unanimously agree that it is good, this is one such case. The baked skin mooncake is a hit with the older generation for not being sweet and it shares a similar texture to the Hua Ting's baked mooncakes for its slight oily and moist lotus paste. I must say that the only thing which can be improved is probably the baked skin which can be more fragrant.

There are 3 flavours available, namely, Baked Mooncake with Double Yolk and White Lotus Paste, Baked Mooncake with Single Yolk & Black Pearl Chocolate and Baked Mooncake with Black Pearl Chocolate & Winter Melon Seeds.


Snowskin mooncakes come in four flavours.(From left to right) Mini Snow-Skin Mooncake with Dark Chocolate Crunchy Pearl, Mini Snow-Skin Mooncake with Espresso Truffle, Mini Snow-Skin Mooncake with Champagne Ganache Truffle and and Mini Snow-Skin Mooncake with Salted Caramel Truffle.

Usually I would find chocolate and lotus paste overwhelming but the choice of chocolate pearls was excellent. You could still feel the lotus paste but with a slight crunch. The ganache encased in the chocolate shell is smooth and complements very well with the smooth lotus paste. Snowskin is soft and slightly chewy, showing resemblance to a good mochi. The only flavour that disappoints is the espresso version for its a very strong flavour and that both coffee and lotus paste can be a very harsh and heaty on the throat.

Champagne Ganache Truffle steals the show among the snowskin series. Apart from the strong champagne content in its ganache, the entire combination melts in the mouth. Also, the overall is not sweet and hence making it so addictive to have more than just one. Salted Caramel Truffle shines for its contrast between salted caramel and sweet lotus paste. A must-try for salted caramel lovers.

Mooncakes have never been devoured at such fast rate, the moment we finish taking the photos, all our family members enjoyed it with a nod in the head. For this, we recommend Jewels' Champagne Ganache Truffle and the baked mooncakes strongly.

Many thanks to Chef Then for the complimentary mooncakes.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
Mooncakes are available from 22nd August to 22 September 2010.
For more information on their mooncakes, here is the webpage

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Scoop of Art

Scoop of Art

Situated at the corner of Marine Parade Community Club, one can easily have mistaken this gelato parlour as an art gallery. Opened by Varsha Mulani and Anisa Tyebally, two gelato enthusiast who wanted to let their customers enjoy their gelatos as well as the joy of art and craft.


We were simply amazed by the consistent (smooth) texture for all the flavours we have tried. According to Anisa, Scoop of Art prides using premium ingredients to ensure their quality. With more than 40 flavours experimented, each visit will be rewarding.

Among the flavours we have tried, Yuan enjoyed the Brownies & Butterscotch and Mars Bar & Sea Salt for its strong fragrance of butterscotch and caramel. Unlike the similar variant of what Udders has to offer, the Mars bar bits are alot finer and hence works better with the texture of the gelato.

As for me, I am amazed by how "creamy" and smooth a sorbet can be. Apart from the texture, each mouthful is bursting with flavours and sorbet is no longer defined as icy nor sour. Persian Strawberry is one of the flavours that left us pondering on what has caused a unique aftertaste. Initially, I thought Shan Zha (Hawthorn Fruit) has been added but it is actually a Persian Greek health tonic which Varsha and Anisa love so much that they have decided to convert into a sorbet. According to Anisa, mint, ginger and a secret ingredient have been added to provide such an effect.

The other flavour which both Yuan and I have agreed to be good is the Alfonso mango. Using one of the sweetest mango from India, it is no surprise Yuan has associated this with a good mango mousse for its rich and sweet taste.

Another favourite of mine is the strawberry and cream, a National day special for its nice balance of smoothness and sweetness.


Some other desserts served in the cafe are home-made brownies (on its own, $3.80; with regular gelato, $5.90 and $6.80 when served with premium gelato) that are made of 66% chocolate. Alternatively wild strawberry and apple crumble (served with regular gelato, $5.90) are the other popular choices offered to be served with their gelato.


What makes Scoop of Art different from other ice-cream parlour is the theme this cafe gets to offer. Selling small craft packages, it allows diner to expand their creativity.


Hence, it is no surprise why the kids are so happy when they get to do some hand-on and also to enjoy scoops of gelato.


We were privileged that there was a children party on our day of visit. It is indeed a joy to see these children experimenting with paint art and that their parents are showing guidance and taking photos of them. Indeed a good way to bond families.


A relaxing and cheerful place to enjoy gelato and we would like to thank Ms. Adrianna Garcia, Marketing & PR Manager for the invite to taste the gelato. Of course, the afternoon would not have been more enjoyable without the warm hospitality of Varsha and Anisa.



Scoop of Art
278 Marine Parade Road, #01-03
Singapore, 449282
Tel:6345 6563

Openning Hours
Mon - Thurs: 9:30am - 10pm
Fri - Sat : 9:30 am - 11pm
Sun : 9:30am - 10pm
Website

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Mooncakes by Emicakes

Mooncakes by Emicakes

We received a D24 Durian Mooncake and a Mango Mooncake from Emicakes and naturally being Singapore's No.1 Durian Cake Maker, we had high expectations, particularly when we regard Emicakes to have one of the better durian cakes.

Comparing Emicakes' Ultimate D24 Durian Cake, one might be slightly disappointed with the D24 mooncake as it adopts a creamier and less pulpy filling. When eaten chilled, it does show resemblance to good quality durian ice-cream but lacks the richness which durian lovers tend to look out for.

Snowskin is slightly sticky and on the sweet side so these may appeal to the sweet tooth. On the other hand, the Mango Mooncake is very different from what Goodwood Park Hotel has to offer. Instead of a strong mango puree filling, this is closer to a mango pudding with slices of mango.

Given Yuan's strong liking for durians, his preference was inclined towards the Mango Mooncake given its light and refreshing overall taste. As for me, I would prefer the D24 durian mooncake for the sweet contrast between the creamy filling and soft snowskin.

For fans of Emicakes, do order your mooncake early. Early bird special is from 20 Aug to 19 Sept. Please visit emicakes.com.sg for more information.

Lastly, many thanks to Ms. Abigail, Marketing Executive of Emicakes (S) Pte Ltd for the complimentary mooncakes.

Emicakes, Toa Payoh
Blk 116 Lorong 2 Toa Payoh #01-170
Singapore 310116
Tel: 6353 2313

Operating hours - 9am to 9pm daily
http://www.emicakes.com.sg/

Note: Emicakes have several outlets located at your convenience, so do drop by their website for more ordering details.

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Mooncake Treasures at Goodwood Park Hotel

Mooncake Treasures at Goodwood Park Hotel

Goodwood Park Hotel has always surprised their diners with fruity concoctions when mooncakes are concerned. Apart from the signature D24 Durian and Cempedak Snowskin Mooncakes and the bestseller, Mango with Pomelo Snowskin Mooncake, the new addition to the 2010 mooncake family is the Apple Caramel Snowskin Mooncake.

Using a combination of green apple puree with chunks of caramelized and fresh Granny Smith Apples, one can expect this to be a refreshing treat for sunny Singapore.

Had mixed feelings towards this new creation, if you were to pop the entire thing into the mouth, you will be confused by what you have just eaten. Caramel is not distinctive in this but what strikes is a stark contrast between the soft, chewy snowskin and the crunchy apples. As for the taste, the slight tangy apple puree will be the main description for this. Anyway, no harm getting a box of assorted since D24 Durian, Cempedak and Mango with Pomelo Snowskin have been an all-time favourite.


To commemorate the hotel's 110th anniversary, the chefs have created a 12-cm masterpiece - The Almond Beancurd with Longan Giant Snowskin Mooncake. Yes this is a remake of the popular chinese dessert Almond Beancurd with Longan within a snowskin. The refreshing almond jelly with crunchy longan bits is bound to steal the limelight among the mooncakes. Not only it is light on the palate, the chewy sweet snowskin brings in a new dimension to this dessert.

Also, this exclusive mooncake is presented in an elegant gold silk drawstring pouch, making it an ideal gift for this festive season.

Our only complain? This mooncake has to be consumed within a day or two upon collection and due to its size, it will take awhile to thaw.

All mooncakes are available from 10 August to 22 Sep 2010 at the Deli.

For more details, refer the promotion page of Goodwood Park Hotel.

Lastly, many thanks to the Senior Marketing Communications Executive, Ms. Dorothy Lim for the mooncakes and time to explain the specialities and new creations of Goodwood Park.

Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: 6730 1786

Operating hours - 9am to 9pm daily

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Sunday Brunch at Checkers Brasserie

Sunday Brunch at Checkers Brasserie

Hilton Singapore is one that offers daily themed buffets, so diners are in for a surprise for each day of the week. Of the daily themes (e.g. Indian, Thai, Japanese, Mediterranean and Seafood), it is no surprise the most talk-about one is Checkers Brasserie's Japanese buffet with free-flow sake and being a first-timer, we thought the Sunday Champagne Brunch will be a good starting point to enjoy the kaleidoscope of flavours present by Hilton Singapore's Checkers Brasserie.

Apart from that, Hilton Singapore is also the first and only hotel in Singapore to serve premium Louis Roederer Brut Champagne as an accompaniment to the Sunday Champagne Brunch.


For those who has visited Hilton Singapore, one would have noticed that Kaspia Bar which is located outside Checkers Brasserie has opened up to cater more selections for the Sunday Champagne Brunch.

As for the overall ambience, Checkers Brasserie has retained its style of unpretentious dining, with its theme focusing the English cottage style with cherry wood furnishings. This is very unlike of other hotel buffets since the atmosphere is akin to a coffee-house, homely, casual and laid-back.


Unlike other buffets, Executive Chef Sandro Falbo specifically mentioned the array of organic salads and appeitizers supplied by Glow Juice Bar And Cafe (Hilton Singapore, level 2).


A buffet would not have been completed if there is no seafood and the value add for this station is an extensive spread of seafood and sashimi, not forgetting the fresh oysters from Canada, New Zealand and Australia, shuckled upon request.


The focus of the Sunday buffet is Medi-Asia (Mediterranean and Asia) The sections outside Checkers Brasserie focus on Mediterranean while the stations within Checkers Brasserie focus on Asian food.

Executive Chef Sandro Falbo aims to bring in a different perspective of buffet and having being in Hilton Singapore for only 4 months, one will be surprised how adventurous he is with food.

His latest addition to the buffet line is the raclette cheese. A half round block of cheese held in front of a fire. The melted cheese is scraped (racie) onto a plate, and served with boiled potatoes, pearl onions and pickles. The next item which Executive Chef Sandro Falbo is looking at is to make mozzarella live so cheese lovers would not want to miss this out.


When Yuan asked Chef Falbo his definition of Mediterranean food, he waved his hand towards the carvings, pasta, foie gras, salad stations. These are prepared in the way one would find in the Mediterrnaean countries - Italy, France, Greece, Southern Spain and Northen Africa.

We can easily conclude that this buffet has the most amount of carvings served (till date and based on our knowledge), ranging from Roasted Chicken, Herb and Salt Crusted Roast Prime Rib, Roasted Lamb Leg and Baked Salmon with Puff Pastry. Moreover, Chef Falbo placed lots of emphasis in slow and low heat cooking to minimize the stress inflicted on the meat, hence making all of them tender, juicy and easy on chewing.


As mentioned, Foie Gras is another highlight and is pan-fried a-la-minute upon request. While waiting for the foie gras to be ready, one can help themselves to the cold preparations of foie gras and parma ham placed near the station.

In addition, the pasta station is one not to be missed as the chefs are meticulously trained by Chef Falbo himself.


While Chef Falbo takes care of the Mediterranean cuisines highlighted earlier on, Chef Lee Hoong Wah oversees the Asian cuisine. According to Marketing Communications Manager, Ms. Joyce Moo, Checkers Brasserie is managed by a team of more than 25 chefs from all parts of the world. For instance, Spice and Herbs (Monday buffet) are taken care by chefs from North India while the Japanese (Wednesday and Saturdays) stations are prepared by chefs Japan. This is something Hilton Singapore aims to bring about, authentic cuisines carefully crafted by their very own team of chefs. Of course, these dishes are slightly fine-tuned to suit the local taste buds.


For those who has tried Hilton Singapore's desserts some time back, here are some excuses to pop by Checkers Brasserie or Checkers Deli once more. Executive Pastry Chef Christophe Grilo, who joined Hilton Singapore in September 2009 has brought about new flavours and presentation to Hilton Singapore's array of desserts. One will not be disapppointed as Pastry Chef Christophe Grilo has vast experience in Michelin star restaurants in France as well as distinguished establishments in Japan, United States, Hong Kong and Macau.

Overall, Hilton Singapore's Sunday brunch is definitely highly recommended, particularly for the carnivores. Most carvings served in other hotel buffets can be tough and chewy but almost all the meat served at this Sunday brunch were so tender. Moreover, Yuan is one lamb hater but finished the entire slice of roasted lamb as the meat was tender with no "gamey" smell. Also, being a non foie gras lover, we have to admit that the ones we had on Sunday was no doubt one of the better ones with nice condiments. The raclette cheese steals the show too for its smell whiffing from the melting process and rich taste. Indeed a satisfying feast =)

The entire dining experience, as described by both Chef Falbo and Ms. Moo, is casual, making it a good choice for families or gatherings on a lazy Sunday. The cakes and desserts available that day were all light on palate and if one happen to see colourful cheesecake lollipops that are camouflaged as decorations, don't forget to pick one to eat. That is something unique and delicious.

For wine lovers, Checkers Brasserie has an in-house wine connoisseur who is there to make recommendations and suggestions for pairing. As for children, there is a dedicated play area consisting of Sony Playstation, toys, candyfloss and a mini kid's buffet so parents can dine in comfort while their kids are having fun too. Magicans, balloon sculpturist and face painters are also there to provide amusing entertainment for diners of all ages.

For readers who has followed our buffet entries, one will be surprised by the amount of photos we have put in for this post. Reason being, each and every station is carefully crafted by Hilton's very own chefs and almost every dish available that day is worth some attention. Of course, in any buffets, there are hits and misses but the impression left in this buffet was so positive that we cannot remember what were the dishes that have fall short on expectation.


Lastly, before signing off, our sincere thanks to Ms. Stefanie (wine connoisseur), Executive Chef Sandro Falbo, Marketing Communications Manager Ms. Joyce Moo and Chef Lee Hoong Wah for making our Sunday Brunch so memorable. Special mention to Executive Chef Sandro Falbo and Ms. Joyce Moo for spending their precious time to explain each of the stations and to allow photography to make this post possible. Also special thanks to Hilton Singapore for the complimentary meal.

The pricing are as follows,
Monday (Spices & Herbs)
$35++ for both lunch and dinner, children between 6-12 yrs old dines at half price

Tuesday (Authentic Thai)
$35++ for both lunch and dinner, children between 6-12 yrs old dines at half price

Wednesday (Japanese)
$42++ for lunch, $45++ for dinner, children between 6-12 yrs old dines at half price

Thursday (Mediterranean)
$40++ for both lunch and dinner, children between 6-12 yrs old dines at half price

Friday (Seafood)
$42++ for lunch, $52++ for dinner, children between 6-12 yrs old dines at half price

Saturday
International Hi-Tea (Noon to 4pm) - $37++, children between 6-12 yrs old dines at half price

Washoku & Sake - $53++, children between 6-12 yrs old dines at half price

Sunday
Champagne Brunch (Noon to 3pm)
$85++ with free flow of fresh juices
$105++ with 3 glasses of wine
$110++ with free flow of wine or 3 glasses of Louis Roederer Champagne
$160++ with free flow of Louis Roederer Champagne
$25++ for children aged 6-12 yrs

Don't miss out on the $10 Buffet Citibank promotion at Hilton Singapore
Enjoy daily-themed buffets, or indulge in a sumptuous brunch on Sundays, at Checkers Brasserie
$10 dinner buffet for 3rd adult*
$10 Sunday Brunch for 4th adult
Kids dine free* with every 2 adults
*Valid on weekdays during dinner only. Kids have to be aged 12 and below. All offers are valid with paying adults as specified above till 3 October 2010. Valid for food only, prevailing GST and service charges apply.

Also, there is a 10% discount for UOB, HSBC & Citibank cardholders.

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

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