In conjunction with SG 50, Park Hotel Brizo has unveiled their ‘Taste of Singapura’ buffet, with a relatively huge range of local seafood delights. If you’re a glutton like me, you’re in for a treat at this buffet dinner.
Now, this isn’t your ubiquitous international buffet with a spread of Mexican to Indian to Japanese dishes. As the name suggests, the protagonist of Brizo’s buffet is Singapore-styled seafood. True to its name, there was a satisfying selection of homegrown local dishes from Salted Egg Crayfish to Wok-fried La-la (clam) to Butter Prawns with Curry Leaves to … Singapore-styled Chilli Crab!
As every Singaporean would know, fried mantou should always be paired with Chilli Crab, and it was to my delight that the chef took this into consideration and lined up crispy mantous next to the Chilli Crab. If you’re game for a healthier choice, you can always choose wholemeal bread instead of the mantou, presented similarly in a basket (disclaimer: I’m not sure how it tastes though).
As much as I am a Chilli Crab fanatic, this wasn’t the best I have ever tried and it was a bit of a chore picking bits and pieces of crab meat from the shell. If you want to go for a less painstaking seafood dish, I would recommend the Salted Egg Crayfish. Just give it a light pull – and the entire piece of Crayfish would be neatly removed from its shell. While I am not a fan of salted egg, the taste of this one wasn’t too heavy and blended well with the crayfish. Another personal favourite of mine was Executive Chef Wilson’s signature Baked Red Snapper in Sambal Chilli, available at the carving station.
Other local appetisers such as Marinated Jelly Fish with Oyster Sauce, Satay with condiments, Deep-fried Ngoh Hiang and Shrimp Wanton are also available to whet the Singaporean appetite. The Jelly Fish was a disappointment: it wasn’t well-marinated and not as chewy as I would like my jelly fish to be. Other appetisers such as the Satay, Deep-fried Ngoh Hiang and Shrimp Wanton were mediocre in that there is hardly any distinguishing feature which can make these local appetisers stand out.
Besides local seafood and appetisers, Brizo’s dessert bar also centred around the theme of Singapura – with a spread of Durian Pengat, Nonya Kueh, Kueh Lapis, Chilled Pumpkin with Sago & Gula Melaka and Orh Nee (Yam Paste with Ginko Nuts). True to a Singaporean tastebud, my personal favourites were Orh Nee and Durian Pengat.
The chocolate fondue at Brizo’s was my favourite at the desserts section. There was a relatively satisfying range of both fresh and dried fruits, along with marshmallows to pair with the chocolate sauce. Just like an excited child, I happily made a mixed-fruit-marshmallow stick with strawberries, dragonfruits, dried apricots and marshmallows.
The “Taste of Singapura” dinner buffet is available from 1 July to 30 September, every Wednesday to Sunday from 6:30 pm to 10.30 pm, at S$58++ (Wednesday and Thursday) and S$68++ (Friday to Sunday) per adult. Children aged 6 to 12 years old dine at half price.
Brizo Restaurant & Bar
1 Unity Street,
Park Hotel Clarke Quay
Singapore 237983
Tel: +65 6593 8899
