Posts Tagged ‘Hotel Restaurants’

Cook & Brew at The Westin introduces refreshed menu based on Executive Chef’s family recipes

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Sometimes change is a good thing. A couple of years back when I first visited Cook & Brew, located on the 33rd floor of The Westin Singapore, the ambience looked really promising but the food was just average. This time round, I am glad to report that Cook & Brew’s refreshed menu is much more appetising and exciting. The following are some of the dishes that are worth checking out.

Whipped Buffalo Milk Ricotta Cheese

Whipped Buffalo Milk Ricotta Cheese $15

Before you do anything else, order this appetiser first. This was seriously so good. Who knew that a slab of Buffalo milk ricotta with truffle honey on a slice of grilled bread could be this good? I think I single-handedly finished half a pot of that ricotta cheese.

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Pan Pacific Edge Restaurant’s Revamped Dinner Buffet

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Fans of Edge will be glad to know that the dinner buffet has been revamped and now boasts the following additions:

  • Double boiled soups station – 8 classic double-boiled soups will be available on rotation daily (Ginseng Chicken Soup, Lotus Root with Cuttlefish Pork Bone, Apple-Pear Pork Soup with Bitter and Sweet Almonds etc)
  • Theatrical display of Teh Tarik and Cendol with Durian Ice Cream
  • Enhanced seafood station – You can now DIY your own seafood in a cup
  • New Amuse Bouche – Truffle Scented Green Soba, Udon with Goma Dressing and Unagi with Confit Potato

Edge - Revamped Dinner Buffet

I think the double-boiled soups and Teh Tarik in particular would appeal to the older generation, so if you are looking for a dinner buffet venue for multi-generational families, this might just be the place.

Pan Pacific Edge Restaurant Revamped Dinner Buffet (3)

That is not to say that the younger generation would not like this. I bet you many with Instagrams will be flocking to this teh tarik station for a shot of this. Erm yours truly included, in fact it was my 1st pit stop.

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Enjoy American-inspired Surf & Turf dishes at The Westin Singapore, for a limited time only!

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Guest chef Joshua Marshall, executive chef of W Taipei will be showcasing flavours from his hometown of Southern California and his second home in Taipei, at The Westin Singapore for a limited time only. Chef Marshall has also worked at The Four Seasons, St Regis, Waldorf and now W Taipei. His wife is Taiwanese, which explains his eagerness to also showcase familiar Taiwanese favourites.

Surf and Turf at The Westin Singapore (18)

Two restaurants to enjoy these dishes. First, at Cook & Brew, check out this Surf & Turf special :

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Premium seafood dishes at Wan Hao (Marriott) from 2 to 31 July 2018 only

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For a limited time only, Wan Hao Chinese Restaurant located at Singapore Marriott Tang Plaza Hotel will be pulling out all the stops to showcase a slew of premium seafood delicacies. Everyone’s favourites such as abalone, lobster, bamboo clams, crabs and caviar will be in the limelight from now until 31 July 2018. A la carte delicacies start from $16++ per piece while set menus start from $98++ per person.

Here is a sneak preview of some of the seafood dishes available during the month of July.

Wan Hao Chinese Restaurant - Deep-fried Live Abalone with Orange _ Grapefruit, Salt _ Pepper

Deep-fried Live Abalone with Orange and Grapefruit, Salt and Pepper $20++

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Hai Tien Lo 24 Claypot Specialities Promotion–It’s back again!

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Fans of Pan Pacific Hotel’s Hai Tien Lo Claypot dishes will be glad to know that the claypot promotion is back again, but only from now until 31 August 2018. The last time it was rolled out was in 2016, so don’t delay or you might have to wait another couple of years. This time round, you can choose any 2 claypot dishes for $38.80, a few dollars more expensive than back in 2016. It’s actually not a bad way to sample a variety of dishes that Hai Tien Lo has to offer, as compared to ordering from the usual menu.

Hai Tien Lo - Claypot Specialties

I had the opportunity to sample around 10 of the 24 claypot specialities, and I have to applaud Executive Chef Lai Tong Ping because I liked all of the dishes I tried. If I had to choose, I would say that the Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil is probably my favourite. The pork shoulder cut has always been my go to cut when I cook myself, as it is meaty and very tender and I’m sure this was the reason why Chef Lai used this cut in the dish as well. Tender pork plus crisp bell peppers with just a touch of truffle oil, I could have finished the entire claypot myself.

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