Lunar Treasures 2013 @ Mandarin Court

Lunar Treasures 2013 @ Mandarin Court

I have vaguely mentioned about Mandarin Court in one of my posts and highlighted the weekend lunch buffet the restaurant has put up. Helmed by Executive Chinese Chef Sunny Kong, one can expect classic Cantonese style of cooking and we were privileged to be invited to Mandarin Orchard's Chinese New Year Media Tasting.


In this post, we would like to share with you the special ingredients for this year's Lo Hei and also some of the dishes available in the a la carte menu crafted by Chef Kong.


First up, Chef Kong has decided to introduce dried Roselle into his Yu Sheng (洛神花魚生) to provide a natural sweetness and slight crunch in contrast to the freshly shredded vegetables. These are imported from China and apart from making it drier, there is no additional processing and are not cut to retain the original shape. In addition, fried fish skin is introduced for the additional crunch, apart from the all-time favourite deep-fried flour crisps.


The Prosperity Roselle Salmon Yu Sheng, served with traditional plum sauce, virgin olive oil and spring onion oil, is also available for take-away ($68+ for 2-4 person, $108+ for 8-10 persons) with optional top-ups such as Salmon ($18+ per portion), Lobster ($48+ per portion) and Abalone ($68+ per portion).


The media tasting gives us a prelude to the Baby Abalone Fortune Pot and in this miniature version, it came with Brocoli, Scallop, Baby Abalone, Sea Cucumber and Goose Web. Goose web was used as it is bigger and meatier than the regular duck web and the Baby Abalone Fortune Pot is available for take-away at $368+. The serving is good for 5-8 persons with over 20 treasured delicacies, including Dried Oysters, Baby Abalones, Drunken Chicken Wings and Chinese Sausages. 3 working days is required for processing of orders and is available from 18 January 2013 to 9 February 2013.


Chef Kong's Baked Sea Perch is always my favourite and is something not to be missed should one visit Mandarin Court. As a Chinese New Year special, Chef Kong has decided to serve the Sea Perch with Barbecue Sauce (燒汁焗鱸魚). The uniqueness of his sea perch lies in the crisp skin but yet the fish is moist, succulent and generously coated with his signature sauce. According to him, the trick lies in air drying the fish after soaking the fish with the sauce before baking it to make the skin crisp.


Stewed Boston Lobster Tail with Lemon Sauce (香檸龍蝦尾) is one of Chef Kong's new fusion creation, where Chinese style cooking meets Western style of making the lemon sauce.


Wok-fried Glutinous Rice with Hong Kong Cured Sausages (生炒臘味糯米飯) earns a thumb up for me for the glutinous rice is not overly sticky and adopts a fried-rice texture. This grainy texture is achieved by first soaking the rice in water before steaming, chilling overnight, washing and stir-frying. Think of it being like the Japanese Okowa but flavoured in an Oriental manner.


Glutinous Rice Dumpling in Almond Tea (杏仁茶湯圓) came to me like a refreshing warm dessert and the almond tea is simply divine in my opinion. For those who likes almond cream, this is one not to be missed for the strong almond fragrance with a light and not overly creamy texture.


Steamed Peanut ‘Nian Gao’ (花生年糕) does not appear to be the "Nian Gao" I have grown up with which is sweet and sticky. This turns out to be very soft and mochi-like. Moreover, when served with peanut, this is somewhat like a healthy version of muah chee.

Well, having to share with you some of the dishes that is available for Mandarin Court's dine-in. The other plus point about the Chinese New Year menu is the flexibility. There are a total of 10 menus catered for a minimum of 2 persons charged by per pax and also menus for a table of 5-10 people charged by per table. Pricing ranges from $98++ per pax with about 6-8 dishes (depending on the menu).

In addition, Mandarin Court offers both private dining areas and having located 35 levels above Orchard Road, do make your reservation early to enjoy the spectacular bird-eye view of the Orchard shopping belt.

Before signing off, many thanks to the invitation and warm hospitality by Ms Ruth Soh and Ms Crystal Lim from the Marketing Communications of Mandarin Orchard Singapore.

Mandarin Court
Mandarin Orchard Singapore, by Meritus
333 Orchard Road
Singapore 238867
Level 35
Tel: 68316288 or 68316262

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Mandarin Orchard Singapore's Mooncakes 2012

Mandarin Orchard Singapore's Mooncakes 2012

Enjoy this Mid-Autumn Festival with a selection of exquisite mooncakes from award- winning Mandarin Court Chinese Restaurant of the Mandarin Orchard, one of the last remaining hotels in Singapore that still lovingly handcrafts all its mooncakes - from making the dough to wrapping the filling and baking these traditional pastries.

Mandarin Court's baked mooncakes left an impression among the mooncakes we tried last year and we are sure glad that the Baked Mooncake with Mixed Nuts and Jamón Ibérico made a comeback for this is a chockfull of crunchy goodness. Well-marbled and infused with a rich nutty flavor. For those who love to do wine pairing, this mooncake tastes better when eaten together with a nice bottle of Port wine.

Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste continues to impress for the not-so-sweet lotus paste which does not stick to your teeth.

Mandarin Orchard adopts a red and black theme for their packaging and instead of the regular magnetic design, the box is opened from the top and secured with an elastic band tied to a colorful paperweight with the hotel's logo. The hotel designs their mooncake boxes in such a way there there is something small to keep with the hotel's logo. It was a magnet last year and this year is a paperweight.

This is the first time we tried the hotel's Baked Mooncake with Double Yolk and White Lotus Paste and we were surprised that the moon cake is not as moist compared to other double yolk mooncakes which we tried. Overall, Macademia Nut remains our all time favorite.


For snowskin lovers, the hotel, this year, brings along some refreshing flavors such as the Raspberry and Citrus with cheese. Based on their press release, the Mini Snow Skin Raspberry will get health junkies to indulge without much addition to their waistlines while the Mini Snow Skin Cheese with Citrus will attract cheesecake lovers and dessert connoisseurs. Other flavors includes Mini Snow Skin Green Tea with Melon Seeds and Mini Snow Skin Lychee Martini which are back by popular demand.

Mooncakes are available for sale at Mandarin Court Chinese Restaurant, Level 35, Orchard Wing and Deli Counter, hotel entrance, Level 1, from 10 August to 30 September 2012.


Special Thanks to Ms Ruth Soh, Director of Marketing Communications and Ms Crystal Lim, Assistant Manager of Marketing Communications for the opportunity to sample this year's moon cake before its release.

Mandarin Orchard Singapore, by Meritus
333 Orchard Road
Singapore 238867

For orders or enquiries, please call 6831 6320/6262 or email mandarincourt.orchard@meritushotels.com.

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Bountiful Flavours of Kochi & Kagawa @ Triple 3

Bountiful Flavours of Kochi & Kagawa @ Triple 3

Triple 3 has been our most frequent and also one of our recommended buffet restaurant in Singapore. It may be pricey to most but the selection and variety of food offers by the restaurant has always been a positive surprise in all our visits.

From now till 4 March 2012, Triple 3 presents the best of the Kochi and Kagawa prefectures, with dishes made from specially sourced ingredients, flown in fresh from the island of Shikoku. On top of the regular buffet suspects such as seafood on ice, sashimi, Indian's specialities by Chef Suraj Kumar Negi and roasted Barbequed meats by Chef Liew Tian Heong, one can expect an interesting selection of dishes infused with Yuzu, to provide a fragrant citrus, fresh and refreshing taste.




However, before we go into details of these dishes, the main highlight of the buffet is the award-winning Udon Master Chef Shiochi Mori. Udon was first introduced to Japan 1,200 years ago and the Kagawa prefecture perfected this to become the originator of the Sanuki Udon 300 years ago. Known as the Udon Kingdom owing to its abundance of wheat and salt in Kagawa, and also with the skills of Master Chef Shiochi Mori, one can expect the Udon noodles to be outstanding in its texture, which is described to be slightly heavy and chewy.

The Sanuki Udon soup served with it, made from Iriko (dried small sardines) and Shoyu (soy sauce), is a very light and flavorful broth that makes me go for a second helping despite a full tummy.




If you like Maguro sashimi, you should really try the Katsuo Tataki (Seared Bonito Sashimi), particularly when this is hand-picked by Group Executive Chef Shigeru Akashi. Most of the ingredients used in this buffet are air-flown fresh from the Kochi prefecture and the slightly cooked edges of the fillet makes the fish more tasty than Maguro sashimi itself.




The Teppanyaki Live Station has always been a highlight for all the buffets served at Triple 3 but to make this even more outstanding than before, Triple 3 has introduced two types of Sole Fish into the menu. The fish is sweet, juicy and definitely of no doubt, fresh. However, being one of the more popular stations in the buffet, one may expect a queue to lay your hands on this wonderful treat.




Surprisingly bread is something that I would often avoid but these extensive display of buns makes it so irresistible. Green Tea Bun was exceptionally flavorful while the Yuzu bread is refreshing with its filling. Be warned, these tummy fillers may deprive you of the other delicious treats available at the buffet.




We usually find soba at buffets but somen is rarer. Somen is the finer version of udon and if you like mee sua, you will surely like this.




Sashimi station brings in 3 newcomers, kinmedai (Golden Eye snapper), Red Snapper and Seabass which is rarely seen in most buffets. However, regular salmon and tuna lovers may find these sashimi chewy and fishy, to a certain extent, acquired.




Chawanmushi and Steamed Potato may sound humble to most but we felt that they deserved a mention. While the Chawanmushi is flavorful and smooth, the steamed potato deserved a thumb ups when served hot with sea salt butter for its soft and sweet texture.




We have previously gave a big shout out to the pasta live station of Triple 3 and this time round, they surprised us further with the imported Olive pasta. Unlike the regular pasta that is served al dente, this type of pasta has a soft exterior and chewy interior. When served the Yuzu Khosho sauce, both its texture and taste is memorable.

Having showcased the photos of the special items introduced for this buffet, one can also expect Yuzu to be infused in some of the regular dishes served previously in Triple 3. For the Indian Station, Yuzu Paste has been ingeniously infused into the Chatny Tikka while the Yuzu Koshi Demi Glace Sauce is served with Chef William's Roast Prime Rib and Honey Baked Glazed Ham.

In addition, the Tempura station brings in Kintoki Ninjin (Red Carrot) and Nabana (Canola Flower) from Kagawa where the former is so crunchy and sweet that it can easily fake off as a sweet potato. Other things that should not be missed in this buffet are the Shiira Ika No Surimi (Pan-fried Fish Cake) and Japanese Pumpkin Cake.




Just like the other stations, there is a distinct focus on Yuzu for the desserts. The Yuzu Meringi Tart is a good variant to the conventional lemon version minus the sharp tangy taste of lemon. Other desserts that showcase the beauty of Yuzu were the Orange & Almond Cake which uses the Yuzu Zest, Yuzu Sorbet, Yuzu Cream Puff and Japanese Cheesecake with Yuzu juice.

Desserts such as Strawberry Panna Cotta is splendid for the hint of Yuzu and blends very well with the tanginess of the strawberry jelly. Matcha swiss roll is nice in its humble way for the sponge is soft and the cream is light. Matcha mousse with azuki paste steals Yuan's attention for its rich flavors and contrast in textures.

A quick glance across the buffet line may give the misconception that the food served during this period is the same as Triple 3's regular buffet dinner but having tried the food served last night for this special event, we thought it was something not to be missed as most of the items used are imported and not commonly seen. In addition, with a strong team of chefs incorporating a common ingredient, Yuzu in each of their specialities, one can expect a refreshing twist. Last but not least, an award-winning Udon Master Chef serving hand-made udon on the spot, need us to say more?

Many thanks to Ms. Janice Azupardo, Regional Vice President, Branding and Communications of Meritus Hotels & Resorts for the warm hospitality. We appreciated your time to sit through the dinner with us. Also a big thank you to the Marketing Communications team of Mandarin Orchard Singapore (Ms Ruth Soh, Ms Crystal Lim, Ms Nicole Ann Chew) for the kind invitation to be able to try this wonderful buffet and the complementary door gifts. Last but not least, Executive of Branding and Communications, Ms Grace Ho for the warm hospitality for the evening.

Bountiful Flavours of Kochi & Kagawa
24 February to 4 March

DINNER (6:30 -10pm)
Adult : $118++ ($138.90 nett)
Child : $33++ ($38.85 nett) – 5 to 12yrs old
Toddler : $9.99++ ($11.75 nett) – 2 to 4yrs old

J Plus Magazine and Mangosteen Club readers will also enjoy the 1 for 1 promotion* when they produce the cut-out coupon from those magazines. These publications are targeted at Japanese expatriates living in Singapore.

*Service charge and tax applies to complimentary diners. Maximum of 8 Adults per card.
*Children not included or entitled to discounts.
*Not valid in conjunction with other special discounts and privileges.

Bank promotions:

Standard Chartered - 1 for 1 promotion
DBS – 40% discount on total food bill + 1 soft drink
American Express – 15 % discount on total food bill
ANZ/CITIBANK/HSBC/MAYBANK/OCBCUOB and NTUC Membership card – 10% discount on total food bill

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)
Website

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Mandarin Orchard Singapore's Mooncakes 2011

Mandarin Orchard Singapore's Mooncakes 2011

Our favourite baked mooncake among all we have tried for the past 3 years, the Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste from Mandarin Orchard. Just when I thought that Shangri-la's baked mooncake was easily the best when a vendor gave a box to my boss last year, Mandarin Orchard's Low Sugar Macadamia Nuts proved me so wrong when I ate this back to back at the Mooncake Blogger Outing held at Daniel's place last year.


What is good about it is the not-so-sweet white lotus paste and to make it less boring, macadamia nuts are thrown into the filling for the extra bite.


Created by Executive Chinese Chef Sunny Kong of Mandarin Court Chinese Restaurant, Baked Mooncake with Mixed Nuts and Jamón ibérico makes a debut to the classic mooncakes selection. Being a non 五仁 ("mixed nut mooncake") fan, this is a surprise thumb-up for me. Often, I would complain the maltose syrup (that holds the nuts) to be very sweet, sticky and overwhelmed with spices but Mandarin Orchard's Mixed Nuts and Jamón ibérico is the complete opposite. Apart from the maltose syrup having the right amount of sweetness and spice, the nuts are fresh and crunchy. In addition to the nutty flavour, Iberian ham provides the savoury goodness.


Among the 4 flavours of the mini snowskin, the Purple Sweet Potato & Amaretto Truffle and Almond with Black Sesame Paste caught my attention for these are favourites of Yuan.

This creation is inspired by the much-loved Cantonese dessert, Yuan Yang, a combination of black sesame paste and almond paste. However, Yuan is neutral towards this for the sesame paste is quite rich and hence not as smooth as the classic dessert but we have to admit that the fragrance of the almond does make it outstanding among most snowskins.


Similarly to the Almond with Black Sesame Paste, the Purple Sweet Potato & Amaretto Truffle is rich in its flavour and the alcoholic white chocolate ganache brings about the smoothness and the additional oomph to the taste buds.


Back by popular demand, the Mini Snow Skin Green Tea with Melon Seeds Mooncake is a blend of green tea-infused lotus paste and crunchy melon seeds.


Mini Snow Skin Lychee Martini Mooncake, on the other hand is a very nice mimic to the popular cocktail, not forgetting that the combination of white lotus paste and alcoholic chocolate ganache is easily accepted by most.

In general, our preference is more inclined towards the baked mooncakes for the snowskin is slightly rough and dry in its texture, which is similar to Kueh tutu. However, having said that, I cannot deny the fact that the flavours that Mandarin Orchard has created for their snowskins leave the next deepest impression after Carlton Hotel's Marigold Snowskin for its flavour and strong alcoholic kick (after sampling 6 mooncakes from various sources).


The above mooncakes are available for sale at

1. Mandarin Court Chinese Restaurant, Level 35, from 12pm to 10pm
2. Deli Counter, Hotel Lobby
3. outside Mandarin Gallery Main Entrance from 11am to 9pm

Many thanks to Ms. Janice Azupardo, Regional Vice President, Branding and Communications of Meritus Hotels & Resorts for the complementary boxes of mooncakes.

Mandarin Orchard
333 Orchard Road
Singapore 238867
Tel: 6831 6266
Website

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Triple 3 Brunch 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.


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 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.


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.


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.


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 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.


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.


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.


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.


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)
Website

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Triple 3 International Sunday Brunch

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.


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 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.


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.


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'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.


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.


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.


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.


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.


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.


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.


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)
Website

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