Desserts we have tried in 2012

Desserts we have tried in 2012

This is an entry on some of the desserts which we tried but didn't find time to blog about in 2012.


Starting from the most recent is the Cheesecake from Ruth's Chris Steak House. I liked the sour cream layer which paired well with cream cheese. Though I must admit that the mini cheesecake given to the birthday person is actually richer than the original sized one. Nonetheless this is still one of the better cheesecakes in town.


Next is Noel Treasures Cake from Haagen Dazs. This was one of the festive offerings for this year. It is made up of six chocolate balls which contain 2 Haagen Dazs Ice Cream flavours in each of them. Macadamia nut is paired with strawberry cheesecake and the caramel biscuit with chocolate. I believe I need not elaborate further on the ice cream but special mention must be made for the hazelnut praline biscuit at the base. Though sticky, it is crisp and goes very well with the ice-cream. This is also a very creative way of presenting a festive cake as it has 4 flavours with minimal contamination and easy to serve (simply halve the Christmas baubles).


The other memorable cake is the BananaRama from The Line - Shangri La Hotel. This was the cake of the month for October 2012 and the cake which Fen bought for my Birthday. I liked this cake for its strong flavour - rich chocolate mousse as well as sweet banana puree. This was one cake which even my parents asked for a second serving. Though this may be the cake of the month, the Line Shop may allow pre-ordering of the cake as Fen has ever ordered the hotel's Strawberry Vanilla Streusel Cake (needs to be ordered one week in advance) which was no longer sold in the Line Shop. So no harm sending an email to The Line Shop for enquiry.



Throughout the year, we continued to frequent our favourites such as Bakerzin and Canele. Specifically After recruiting former Pastry Chef Christophe Grilo from Hilton Singapore, there was a major change to their array of cakes. Not only the outlook has changed for their signature cakes, there seems to be interesting new creations. The Le Royale has gone through many modifications since we started blogging. Comparing with the previous entry on the Le Royale, there is now a second layer of chocolate mousse and there are improvements to the texture of the mousse.


As for the Triple Chocolate Cheesecake, there is now a layer of chocolate fudge as compare to the previous version. There is also more chocolate which may delight the chocolate fans as oppose to the cheesecake fans.


Last but not least, Fen's favourite cake of the year. Tuxedo cake, ever since her first encounter with the cake, she has minimally made me return to Carlton 4 times last year to curb her cravings. According to her, she adore the moist chocolate cake which is not overly sweet nor cloying. This is one cake she recommends greatly to chocolate cake lover for the rich and moist texture which to a certain extent resembles a good toffee pudding.

Finally Happy New Year to all and I hope 2013 will be a fulfilling one.

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Mooncakes at Carlton Hotel 2012

Mooncakes at Carlton Hotel 2012

Carlton Hotel's 2012 special is the Mini Pandan Snowskin Mooncake with Pineapple Chutney. 
Be pleasantly surprised by the refreshing burst of pineapple flavours from the divine mix of pineapple curd and chutney packed in a thin crust of white chocolate truffle, enveloped within the sweet pandan infused lotus paste. This pairing is pretty good as the taste of the 2 key flavours, pandan and pineapple are quite distinct. Overall, you will taste the sweet and fragrant pandan paste with a slight pinch of sourness from the pineapple. Thumbs up also for the snowskin for not sticking to the teeth.


Not to be missed is the hotel's all time best seller, the Mini Walnut Moontart 
with white lotus paste and egg yolk. With a crisp and fragrant crust on the outside and a smooth texture on the inside, this all-time favourite is also available without egg yolk and in a low sugar option.

 We preferred the original over the low sugar option. Not because we have a sweet tooth but we felt that it tasted better with the contrast of the salted egg. Similar to all pastry, it tastes the best when consumed immediately.


Early Bird Special 


1 August to 16 September 2012
 15% discount - All mooncakes. 

Exclusively for Citibank, DBS/POSB and UOB Cardmembers.

1 August to 16 September 2012 (Early Bird Special) 20% discount - 1 to 25 boxes of mooncakes
 25% discount - 26 boxes of mooncakes and above



17 September to 30 September 2012
 15% discount - All mooncakes


Last but not least, we would like to thank Ms Leung Yi Wen, Marketing Communications Manager of Carlton Hotel for the complementary box of Pandan Snowskin Mooncake with Pineapple Chutney.
Carlton Hotel Singapore
76 Bras Brasah Road
Singapore 189558
For more information, click here

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Tuxedo Cafe @ Carlton Hotel

Tuxedo Cafe @ Carlton Hotel

One of the things we remembered deeply during our Europe trip is the coffee and pastries experience we had in Vienna and Rome. Asking around for recommendation from the locals and figuring out what is written on the menu in these cafes was something we have done every 2-3 days during our 3 weeks trip.

With the appearances of Paul Bakery, Maison Kayser and Tiong Bahru Bakery, one can't help but to be curious about the croissants, bread and pastries these guys offer.


With all the hype about croissants, there is actually one convenient place that offers fabulous crossiants which can be found at Carlton Hotel Singapore's latest addition, Tuxedo.

Tuxedo, in a simplistic black and white theme, offers a casual environment for coffee, pastries, cake and sandwiches.


The cafe offers a decent selection of hand-pulled Italian coffee ranging from Espresso to Macchiato and non-coffee drinks will be delighted to know that the cafe offers a selection of tea and juices.


Leading the team of bakers at Tuxedo is Carlton Hotel's newly appointed Chief Baker, Andrew Loong who picked up his skills in European style bread-making from the tender age of 18. He specialises in French-style breads and pastries. Hence it is no surprise Tuxedo features a decent selection of bread including bagels, baguettes, focaccia, sourdough, multi-seed and walnut breads, croissants and danishes, baked fresh everyday.


One of the must-trys of Tuxedo is the hotel's very own lobster pie ($5.00++). However, non-seafood lovers like us and vegetarians will be glad to know that the cafe serves chicken pie ($3.80++) and mushroom quiche ($4.50++). While the famous western chicken pies of Raffles Hotel is on the creamy and peppery side and the chicken pies of M Hotel contains chunks of chicken meat, Tuxedo's version has a nice balance of chicken bits and potatoes. The pastry has a slight sweetness and in general the pastry is light and fluffy.


As mentioned in the introduction, Tuxedo serves a wide range of hand-pulled Italian coffee and Cafe Latte ($7.30++) is recommended. Alternatively if you have a sweet tooth, the Hot Chocolate ($7.30++) is an option for non coffee drinkers.


With bread freshly baked everyday, it is no surprise that Tuxedo serves good sandwiches. Focaccia with Ham and Cheese is a refreshing treat. What we like about the sandwiches is of course the freshness of the bread, the juicy Roma tomatoes, the combination of bitterness and saltiness from Rocket Salad and Ham ($9.50++).


Now here is the main highlight, croissants.

Croissants lovers will be glad to hear that the croissants here have a decent web of flaky golden brown layers. While we personally find Paul's outstanding in its buttery fragrance, it gets soggy after a few hours; the croissants found in Maison Kayser suffer a collapsed structure. Lately, the croissants from Tiong Bahru Bakery has been rated to be the best croissants in town by several media, but don't be surprised that newcomer, Tuxedo is not too far off. In fact, it is the least oily among all the croissants we had so far, and at the same time retain the airy texture.

Although the plain croissant ($3.50++) and pain au chocolat ($3.50++) showed a slight collapsed structure, we suspect this could be caused by the pressure exerted when the staff halved them. The reason for making such a comment is because the almond croissants ($3.50++) we had for our take-away have distinctive even thin layers. The paper bag that was used to keep them overnight, has very minimal oil stains on it.


The towering 4-layers black and white Tuxedo Cake ($5.80++ per slice, $42++ for 1 kg) is definitely the highlight of this cafe.

If popular "Sacher Torte" is originated at the Vienna locations of the Hotel Sacher. This could be Tuxedo's definition of decadent chocolate cake whipped up with premium Valrhona chocolate.

What we find it unique for the Tuxedo Cake lies in its texture. To a certain extent, it has a density similar to a brownie but yet it is moist and soft without the need to be warmed up. To a certain extent, we thought that the texture is similar to eating a sticky date pudding. In addition, the cake is drizzled with milk chocolate infused with a tangy flavour.


Coffee house culture is something that is very distinctive in European countries such as Italy and Vienna and though our local definition of coffee culture is the typical kaya toast with a cup of Kopi, it is interesting to switch our attention to cup of cuppa with the freshly baked pastries, gourmet sandwiches or even the signature Tuxedo cake.

Before signing off, special thanks to Ms Leung Yi Wen, Marketing Communications Manager and Ms Tricia Quak, Marketing Communications Executive for the invite and warm hospitality

Tuxedo 
Carlton Hotel Singapore
76 Bras Basah Road
Lobby
Singapore 189558

Operating hours:
7am to midnight (Sunday to Thursday)
7am to 1am (Friday and Saturday)
Tel: 6415 7887
Website

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Gravity Bar Afternoon English High Tea

Gravity Bar Afternoon English High Tea

Starting 27 February 2012, Carlton Hotel launches English High Tea at Gravity Bar. The elegant three-tier English High Tea features sandwiches, tart, madeleine, cheese cake and scones made specially by the hotel's new Executive Pastry Chef Alex Chou Tze Jen.
*Do note that the above picture shows 2 servings of the three-tier English High Tea set.


The highlight of the high tea is the warm and delicious scones. Slightly crisp on the top and soft on the inside. It has a rich buttery smell and cake like texture as oppose to some others which crumbles easily. The scones are best eaten with Carlton's homemade strawberry jam and clotted cream.


Pastries include the Pistachio Cherry Madeleine - moist pistachio cake with a dollop of sweet, fresh cream in the middle along with a cherry. This is my first time eating Madeleine this manner and the combination of pistachio, cream and cherry was really good. The cheese cake has a very smooth texture and a crumbly base. The blueberry fruit tart is not too be missed. Its crust is so thin and crisp and compliments well with vanilla custard cream and sweet, juicy blueberries.


The third layer contains 4 different varieties of sandwiches made with fluffy white and whole meal bread. The 4 flavors are chicken, smoked salmon, tomato basil and egg mayo.


Gravity Bar is a nice place for a laid back afternoon. The carpeted flooring and sofa seats gives it an additional homely feeling.

Last but not least, special thanks to Ms Leung Yi Wen, Marketing Communications Manager for the invite and warm hospitality.

Gravity Bar English Afternoon High Tea
Daily, 2.30pm to 5.30pm
$35++ per set
For a limit time only, each guest will receive a pair of complimentary mini scones to take home

Exclusive for Citibank and UOB Cardmembers
15% off English High Tea Set till 31 May 2012

Gravity Bar
76 Bras Brasah Road
Singapore 189558
Tel: 6311 8839
Website

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Lunar New Year Goodies From Carlton Hotel

Lunar New Year Goodies From Carlton Hotel

-Introduction-
Caramelized walnuts aren't very common and I recall this is a favourite snack of my parents and grandparents and we used to get it from medicinal halls. It was during our 2009 trip to Hong Kong that the F&B manager of Eaton Hotel recommends this snack once more as the restaurant, Yat Tung Heen prepares them in-house.

Since then, I realized this is not only a favourite for my family but also my in-laws. I bought this last year from Peony Jade as a gift for them and it turns out that the caramelized walnuts were sticky and not crunchy, leading to a huge disappointment.

This year, I was oh-so-glad that Carlton Hotel is selling them for this Lunar New Year and since the Wah Lok Cantonese Restaurant is quite popular in Singapore. This shouldn't be disappointing.


If you are looking for an alternative snack for Lunar New Year, consider the caramelised walnut from Carlton Hotel. ($23.80+ per bottle) The walnuts are well defined and the sugary coating is thin, evenly coated and not sticky. Most importantly, the walnuts are very crunchy and has no doubt made the top of my highly recommended and addictive snack for this Chinese New Year.


Signature Pineapple Tarts, sold in a bottle of 20 pieces ($23.80+) turns out to be Yuan's favourite. With a generous serving of homemade pineapple paste, the cookie crust stands out from most of the tarts we had so far. The pastry melts delicately in the mouth and shares the same effect as eating the shortcrust pastry of the Hong Kong egg tart.



Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Order hotline: 6349 1292
Order hotline operating hours: 10am to 9pm

For more information, click here

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Carlton Hotel's Mooncake 2011

Carlton Hotel's Mooncake 2011

The selling point of most mooncakes lies in its packaging and taste.

This year, Carlton Singapore has introduced a lovely packaging for their mooncakes. Inspired by traditional Mid Autumn festival lanterns with Carlton's brand and "star" logo, these hexagonal Tiffin-like packaging is die-cut with shapes of similar rice grains, allowing the box to glow beautifully when lit up.

However, the packaging is not only the selling point. We were pleasantly surprised by the Walnut Moontart and the newly introduced Marigold Snowskin.


Carlton Hotel’s signature and all-time bestseller, the Walnut Moontart is indeed a crowd pleaser. Topped with a sugary crispy crust, the fragrance diffuses strongly the moment we remove the Moontarts from the packaging.

Setting aside the shape, this is a good alternative to the traditional baked mooncake. Apart from the smooth and rich lotus paste, the walnut provides the additional crunch and the salted egg yolk finishes the taste with a savoury aftertaste.

This may be slightly sweet when eaten back to back with Hilton’s Cheese Snowskin but fret not, this all-time favourite also comes in a low sugar option and without egg yolk so there is no excuse to give this a miss.

The egg yolk may be small to some but it is the overall combination that blew us away. Also, there was a slight difference when we consume it on the day of collection and the following day so we would advise not to keep it for too long. After 5 days, we decided to warm it up in the oven and the crispy crust with the fragrance of the walnut makes it tastes better.


Carlton Hotel’s snowskin did give a lasting impression for the Wheatgrass and Lavender Snowskin launched 2 years back and this time round, tea lovers will be delighted with their newcomer, the Marigold Snowskin. With Oolong skin, Osmanthus (桂花) – infused lotus paste and a Marigold centre, the combination of two delicate flowers from the East and West provides a nice fragrance and is definitely a splendid treat for tea lovers.

With fragrant Osmanthus-infused lotus paste enveloping the crunchy Marigold ganache made of petals and hazelnut croquant, this combination works well for me and my mother-in-law but Yuan felt that the Osmanthus is too strong to his liking. Between the two, he would gladly gobble down the signature Walnut Moontart.


From now to 29 August 2011,
- early birds get to enjoy 15% off all mooncakes.
- exclusively for Starhub customers, Citibank, DBS and UOB card members, there is 20% off for the first 25 boxes purchased and 25% off for 26 boxes and above.

From 29 August to 12 Septmeber 2011,
- all customers get to enjoy 10% off all mooncakes
- exclusively for Starhub customers, Citibank, DBS and UOB card members, there is 15% off all mooncakes

Note that there is
- free local delivery for 50 boxes and above to one location for purchase of 50 boxes and above
- a surcharge of $35 per location is applicable for delivery with less than 50 boxes
- 3 working days is needed to process orders of more than 10 boxes

Before signing off, we would like to thank Ms Leung Yi Wen, Marketing Communications Manager of Carlton Hotel for the complementary boxes of mooncakes.

The mooncakes are also available at the following booths,
Carlton Hotel Lobby, Café Mosaic Entrance, Level 1
8 Aug to 12 Sep 2011
Daily, 11am to 9pm

IMM, Atrium A, Level 1
29 Aug to 11 Sep 2011
Daily, 10am to 10pm

Junction 8, Main Atrium, Level 2
29 Aug to 11 Sep 2011
Daily, 10am to 10pm

Suntec City Mall, Entertainment Centre Atrium, Level 1
29 Aug to 11 Sep 2011
Sundays to Thursdays: 10am to 9.30pm
Fridays & Saturdays: 10am to 10pm

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Carlton Durian Dinner Buffet

Carlton Durian Dinner Buffet

From now to 15 August 2011, Carlton Hotel brings back the popular durian buffet at Cafe Mosaic. Before tempting you with a huge variety of durian desserts, several things have changed since our last visit in 2009. The hotel's cafe has undergone a major make-over and this newly renovated Cafe Mosaic awaits to bring in more dining comfort and live stations to satisfy the hungry.

Durian lovers will only be delighted for the extensive selection of durian desserts with more than 20 varieties. Since this entry is to highlight the creative and mouth-watering durian desserts, the first half of the entry will briefly highlight the new stations introduced to Cafe Mosaic.


The new Cafe Mosaic showcases a new section of the buffet, featuring live stations serving clams and mussels cooked a la minute upon request; BBQ chicken wings, Veal Sausages, Beef Steak, Mee Siam, Sambal Stingray, Baby Back Ribs and Fresh Oysters are also available along this new stretch.


Served with Sambal Belacan, local favourite, Sambal Stingray is a dish not to be missed for the thick slab of stingray being succulent and fresh.


The other highlight of this area is the Clams and Mussels station, featuring a selection of New Zealand Green Head Mussels, Pacific Clams, Local Brown Mussels, Local Flower Clams and Fresh Cockles.


Apart from the extensive selection of shellfish, 4 styles of cooking is available, namely Ginger Oyster Sauce, Black Pepper Sauce, White Wine Sauce and Sambal Chili, served with condiments such as Chili Lime Sauce, Cincalok and Calamansi.


The new Cafe Mosaic also presents a bigger variety of hot stations and the Braised Oxtail is one of the dishes not to be missed. While the other dishes are rotated, this signature dish remains on the buffet line everyday for being the most popular item.


Starting from the front,
Deep Fried Oat Fish Fingers, Braised Beef Oxtail, Wok-fried Chicken Diced with Yam Ring, Crispy Ngoh Hiang, Yong Tau Fu with Spicy Seafood Sauce, Braised Pork Belly with Mushroom, Mutton Ribs Curry, etc
Now to the star of the buffet, the amazing spread of durian desserts. Do note that these desserts are also available during weekday teatime from 2:30pm to 5:30pm so it is something that durian lovers would not want to miss.

One of the more interesting dessert would be the Durian Beetroot Tart for its interesting mix of sweet and savoury.


Durian Chocolate Cream Puffs is another that caught our attention for its presentation and outstanding choux pastry. Like the Tarte Tatin, the cream puff is presented in an upside-down manner with soft chewy choux pastry, durian puree and chocolate cream (to moisten the entire pastry).

Durian Gula Melaka Panna Cotta has a local flavour for the use of Gula Melaka and coconut milk. The Gula Melaka is well-prepared and has a liqour-like taste which is not too sweet and the slight bitterness makes the durian akin to the popular XO durian.


The Durian Swiss Roll, though on the mild side for durian lovers, the sponge is meltingly soft, rolled finely with the durian puree.

Carlton's signature durian cake is also available in the buffet and is another light durian dessert served with a light sponge cake, durian puree and mousse.


One of the must-try items in this buffet is the Durian Roti Jala. Roti Jala is actually a Malay snack that is usually eaten with curry but in this version, the slightly sweetened soft dough has been wrapped with durian puree with a texture smooth like custard yet taste like the real fruit.


Apart from the Durian Roti Jala that is made fresh at this live station, Deep-Fried Durian Sesame Ball and Durian Fritter deserved a huge thumbs-up. Apart from the same durian filling as the Durian Roti Jala, it is interesting to enjoy the King of Fruits in a similar manner as our local snacks such as the Fried Glutinous Rice Sesame Balls (Ji Zhou) and Banana Fritter.


Durian Pengat, a very common durian dessert, is outstanding for its thick, flavourful and pulpy texture. One of the more popular item in the buffet line for the generous chunks of durian that appeal greatly to durian lovers.


The list of durian desserts goes on and on; and the style of Chef Jackie is focused on creativity. To a certain extent, some of the durian pastries are inspired from popular desserts. The Durian Cone (Durian puree served in a waffle cone, topped with meringue) mimics a lemon meringue tart while Durian Frangipane Meringue tart, Durian Millefeuille, Durian Creme Burlee Tart and Durian Chocolate are classic desserts coupled with durian goodness.

To cater to local palette, Chef Jackie also incorporates the use of Jackfruit, Pandan and Sweet Potato for his Durian Jackfruit Tart, Durian Pandan Cream, and Durian Bo Bo Cha Cha.

Although the fresh shuckled durians are no longer available in Carlton's Durian Buffet, the amount of durian desserts this buffet gets to offer is bound to satisfy durian lovers.

Non-durian lovers do not have to dread for this delectable international buffet spread has a good selection of desserts which includes Bread and Butter Pudding, Chocolate Fondue, Carrot Cake, Chocolate Cake, Tiramisu. Chendol and Ice-Cream.

Do note that this durian-themed buffet is only available till 15 August 2011..

Special thanks to Ms. Leung Yi Wen, Marketing Communications Manager for acceding to our photography request, her time to introduce the durian buffet and the complimentary buffet dinner. Also a big thank you to restaurant manager, Mr. Lucas, Exeuctive Chef Kelvin and Pastry Chef Jackie for warm hospitality to make this meal enjoyable.

Durian Buffet Dinner
15 June 2011 to 15 August 2011 (6:30pm to 10:30pm)
$58++(A) $29++(C, 5 - 12 yrs)
For Durian Dinner Buffet, UOB and Citibank card members get 10% off the total bill.

Durian Dessert A La Carte High Tea Buffet
15 June 2011 to 15 August 2011 (2:30pm - 5:30pm)
$29++(A) $15++(C, 5 - 12 yrs)
For Durian Dessert High Tea Buffet, UOB and Citibank card members get 15% off the total bill or 1 dines free with every 3 diners.

Note that the following durian desserts are available for take-away,


Café Mosaic
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: 6311 8195
Website

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Mooncakes by Carlton Hotel

Mooncakes by Carlton Hotel

While the lunar 7th month has only just started, sgdessert will start the build up to this chinese festival by reviewing some of the mooncakes available in Singapore. Our first mooncake special brings us to Carlton Hotel.

Although snowy mooncakes (冰皮月餅) were only introduced in the early 1980s, these modified mooncakes have been popular among young adults. With a wide range of various fillings, it is not surprising that there are new flavours being churned out by hotel and restuarant chefs to outshine and surprise foodies. In recent years, ingredients such as chocolate, fruits (fig, durian, melons, lychees, etc), vegetables (wheatgrass, yam, sweet potatoes) have been added to give a modern twist to the traditional recipes. Also, to accomodate to the health-conscious lifestyle, mooncakes has undergone a diversification to provide fat-free and low-sugar mooncakes.

Freshly made from the finest ingredients by the hotel's award-winning master chefs of Wah Lok Cantonese Restaurant, there are 3 new creations this year - Lavender, Wheatgrass with melon seed & White Lotus Paste with Hazelnut. If you are undecided about which snowskin to try, it comes in a box of 8 - 2 of each flavours including their durian snowskin mooncake. ($49) .

Snowskin Mooncake with Lavender and White Lotus Paste
Lavender, known for its smoothing fragrance and calming qualities, is creatively infused with white lotus paste in this mini snowskin delight. We have tried many lavender by products such as violette macaron, lavender with chocolate mousse, lavender ice cream. If it is not done well, it could make it seems like you are eating some aromatherapy essential oil. In this case, it is pretty mild, you will feel the smoothness of the lotus paste with a hint of the flowery scent. Rather unique and refreshing.


Snowskin Mooncake with Wheatgrass, Melon Seeds and white Lotus Paste
This new flavour is perfect for the beauty conscious as wheatgrass is known for its detoxifying properties. Though, the strength of wheatgrass is almost non detectable and that there is very little melon seeds, this snowskin mooncake trumphs by the smooth lotus paste.


Snowskin Mooncake with Hazelnut Paste and Nata De Co Co
Rich in aroma and light on your palette, this sweet delight is sure to impress with the fragrant paste and crunchy bits.

Somehow or rather the snowskin used in this and durian is different from the above 2, the snowskin crumbles and is a little dry in its texture. The filling, on the other hand, is similar to nutella minus the chocolate and that the Nata De Co Co bits provides a little crunch. Something different but the former 2 appeals more.

Durian Snowskin Mooncakes
Having eaten many durian desserts the previous month. The durian snowskin mooncake does not shine out. The durian content is pretty low and resembles eating the Thai Durian Kueh, particuarly when its filling is chewy. The snowskin, similar to the hazelnut one, is dry, if not the driest among the 4.

Overall infusing lavender and hazelnut into lotus paste is unique. The smoothness of lotus paste remains but an alternative secondary flavour (e.g. lavender and wheatgrass) brings in a different appeal to people who likes the conventional lotus paste but not overwhelmed with alcohol or chocolate.

Last but not least, we would also like to thank Ms Leung of Carlton Hotel for letting us sample these new creations.

Exclusively for UOB Cardmembers
Early bird special
1 Aug to 6 Sep 2009 - 20% discount for 1-20boxs; 25% for 21 boxes and above
7 Sep to 3 Oct 2009 - 15% discount

Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel 6338 8333

http://www.carltonhotel.sg/
Website for Mooncake special

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Carlton Hotel's Durian buffet

Carlton Hotel's Durian buffet

Update: Don't miss out on Carlton Hotel's Durian Buffet from 15 June 2011 to 15 August 2011.

Durian season is back. In our first special for the durian session, sgdessert.com would like to introduce a place where one can enjoy fresh shucked durian at the heart of Singapore city. This is none other the durian buffet served at Café Vic, Carlton Hotel, which is also the first hotel in Singapore to bring in this concept.


As the durian theme is focused on the desserts, the selection of the other spread is pretty much like an international buffet. One can expect a decent selection of savoury dishes ranging from beef brisket, crispy leatherjacket with thai chilli, roast chicken, mutton curry, braised beancurd with seafood, mixed vegetables, fried ee-fu noodles and garlic rice.


Not forgetting the cold section, which includes cold appetizers such as cold soba noodles, Japanese tofu, prawn cocktail, etc; and seafood on ice with a choice of shuckled oysters, prawns and salmon sashimi.


On the other side of the cafe, there is a live section where one can enjoy BBQ Stingray and Squid. Rarely do you find such local delicacies in a hotel buffet. Baby Back Ribs and Noodle soup are available at this section...


Since the buffet focuses on durian, I shan't flood the entire entry with photos of every single corner of the cafe. When introducing any buffets, spread is important and at a price tag of $45++, what is offered is acceptable. Taste-wise, the food is not overly salty and the wide variation of cooking is suitable for everybody. Mild, well-seasoned and easily acceptable.

Of course, there are a few dishes worth mentioning. For instance, the crispy leatherjacket is fresh and the batter is light which goes well with the thai chili; fried garlic rice and ee-fu noodle did make me go for a second serving; winter melon soup was definitely a refreshing treat after bouts of durian spree; BBQ stingray and squid were Yuan's favourite for the evening; not forgetting my attention spent on the salad, cheese and bread section.

Touching on the dessert section, to cater to non-durian lovers, one will be surprised by the array of fresh fruits offered by the cafe.


Also, the sweet treats are extended to a wide selection of cakes, ranging from Banana Chocolate Cake, Strawberry Cheese Cake, Trutti Fruitti, etc.


Not forgetting the all-time favourite chocolate fondue and the accompanying petite desserts.


Now for the highlights of the buffet, there are >10 durian items on the buffet, namely Durian puff, Durian tarts, Durian Crème Brulee, Durian Pudding, Durian Waffle, Durian Pancake, Durian Bo Bo Cha Cha, Durian Mousse Cake, Durian Ice-cream, Durian Kueh, Durian Fudge Cake and Freshly shucked durians.


Durian fanatics would be overwhelmed by these varied choices. Well to make things simple, if you are the hard core durian fan, go straight for the freshly shucked durians. This time round, Café Vic brought in 红虾, Red Prawn Durian (slightly elongated and reddish flesh sort).


However if you want solid durian but yet want to try some desserts, go for the durian waffles and pancakes. The batter used for the pancake and waffle are relatively identical and go well with durian pulp.


If you are saving room for the freshly shucked durians, go for the Durian pudding or Durian Bo Bo Cha Cha. These are light desserts which are fairly fluid with tint of milk and durian pulp.


Last but not least, if you are not really a durian fan, you can try the rest of the durian desserts, they are pretty mild. The Durian Mousse Cake for instance is close to the fresh cream cake with a thin layer of durian mousse. The Durian Chocolate Fudge is closer to a chocolate mousse cake as chocolate tend to overwhelm the durian taste. The bottom line – given the wide selection, you should at least find one item which you like.




To sum up, the spread of durian desserts and the quality of 红虾, Red Prawn Durian impresses. Some may find the spread of savoury items a little modest but keep in mind that this buffet is only charged at $45++ and on top of the savoury items, there is an extensive range of durian desserts and fresh shucked durians.

We would also like to thank Ms Leung, Marketing Communications Manager of Carlton Hotel for the opportunity to take photos of the buffet and the kind assistance of Chef McKern, making the dining experience memorable. Lastly special thanks to Carlton Hotel for the complimentary meal.

Durian Buffet Dinner
June 2009 to 31st July 2009 (6:30pm to 10:30pm)
$45++(A) $23++(C, 5 - 12 yrs)

Durian Dessert Buffet
June 2009 to 31st July 2009 (8pm - 10pm)
$18++(A) $13++(C, 5 - 12 yrs)
Note: Not inclusive of freshly shucked durians

UOB card members get 15% off the total bill, excluding drinks

Café Vic
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: 6311 8195

http://www.carltonhotel.sg/
Website for Café Vic

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