Buffets

Their new ala carte buffet. They use grass-fed striploin, together with handcrafted fries and a very interesting brandy peppercorn sauce. My medium-done steak was poor, maybe I should've gone medium rare. But the fries were top. My other thought is French cuisine is very rich to be buffet, and I couldn't eat as much as I wanted!

Their new ala carte buffet. This came with duck fat potato sarladaise, spring vegetables, l’orange sauce. The duck had decent flavour but not the tenderness of other duck confits I've had, and neither the crispy skin, so I definitely expected better. My other thought is French cuisine is very rich to be buffet, and I couldn't eat as much as I wanted!

From the self-service free-flow station. Quite nice.

This does not typically go wrong.

I came back because they switched fast from Thai to Penang. Is this Penang cuisine though? But rich lah. Not the premium oxtail but acceptable.

Ayam masak merah, durian mousse, roast beef, whole salmon, whole seabass. The chicken and seabass were damn good. Roast beef is always roast beef lor. Salmon was sadly dry.

I came back because they switched fast from Thai to Penang. This one actually passable leh.

This time I focused my efforts on this. Definitely shiok.

I came back because they switched fast from Thai to Penang. It's a decent assam laksa, though the authentic fat noodles were too hard. I actually liked the local laksa more and took another.

Their desserts were generally good. The pizza was passable.

Chilli crab mantou, prawn taco, carrot cake sticks, jade dumpling, siew mai, har gow, banana cake, tart. Decent and interesting spread for high tea. I loved the carrot cake but I wished the taco and mantou were better.

Kueh pie tee, scallop, satay, smoked salmon, ginger chicken roulade. Decent and interesting spread for high tea. The satay is chunky thigh meat, I love the roulade and I always appreciate free-flow kueh pie tee.