Rick and I got there early for dinner so I could take photos of the food before other diners messed them up, heh! Here are some pics of the various stations.

DIY rojak station

Here’s the DIY rojak station. This version is fruit-based, as compared to hawker-style rojak that has you tiao (fried doughsticks) and taupok (tofu puff).

Selection of Peranakan salads

I was amazed at the wide selection of Peranakan and Indonesian salads, some of which I’ve never seen before, eg. jantung pisang (banana bud salad), sayur ulam (mixed vegetables), and kachang bendi (lady fingers in sambal belachan).

Kueh pie tee and popiah station

Under the warmer are kueh pie tee shells, and in the steamer are popiah skins. Further on the right are hot Peranakan dishes like ayam buah keluak and babi pongteh.

Mee siam station

Here are the condiments for mee siam.

Seafood on ice

For variety, there’s also chilled seafood, like fresh oyster (dinner only), blue swimmer crab (above pic), tiger prawn, river prawn, and NZ green-lip mussel.

Cold soba and sashimi

There’s a small selection of sashimi, and cold soba.

Whole suckling pig

There’s even a whole roasted suckling pig! Initially, I wanted to try it, but later, I was too full and had no more tummy space left for pig.

Hot sweet soups section

Of all the buffets I’ve been to, EMC serves the widest variety of hot Asian desserts/sweet soups, like almond cream, peanut cream, pulut hitam, bubur cha cha, ah balling, and tau suan.

Other desserts (not pictured) available were assorted Nonya kuehs, assorted pastries and cakes, DIY chendol, chocolate fountain (with a very small selection of dipping items), and fresh fruit. And not forgetting, their famous durian pengat.

Iced lemongrass tea and Ros Selasih

The prelude to our meal was lemongrass tea and Ros Selasih (rose syrup with selasih/basil seeds and lime). Both were very refreshing. We like!

Ok, time to attack the buffet!

Clockwise from bottom: oysters, river prawn (with big head), NZ green-lip mussel, tiger prawn

First stop: chilled seafood. Very typical Singaporeans, we are. I didn’t try the oysters, Rick did. He said they were fresh. We also didn’t try the crab. Too lazy to peel crab.

Here’s my report in brief.

River prawn: Bland.

Mussel: Not bad. Not chewy nor fishy.

Tiger prawn: Very sweet, juicy, and crunchy!

Hee Peow (fish maw) Soup

Fish maw soup: Excellent! The meat ball was a bit dry, but more than redeemed by chunky fish maw and super robust stock!

Nonya Mee Siam

Mee siam: Another winner! Tofu cubes were overfried (too dry), but the rich gravy was a harmonious symphony of sweet, tangy, and spicy flavors. Loved the sweet, fat prawns too. Wanted to go for second round, but had to save space for other dishes.

Kueh pie tee & popiah

Kueh pie tee/popiah: Turnip filling for both was well-stewed, but seasoning was rather light-handed. Kueh pie tee shells were fresh and crisp.

Salads and satay

Chicken satay: Tender and well-marinated meat. Would go for second round. Beef satay also available, but didn’t try.

Rojak: Hae ko (shrimp paste) is quite light. Would prefer the thick, sticky Penang-style hae ko.

Sayur ulam: Refreshing, but rather bland.

Tauhu goreng: Ok.

Gado gado: Pleasant.

Jantung pisang (banana bud salad): My first time trying this! Banana buds taste like dried golden lily buds. Not bad, but unremarkable. Rick said it’s an acquired taste for him.

Hot foods

Ngoh hiang: Tasted a bit factory-made.

Nonya mud crab: Very fragrant blend of herbs and spices, but crabs were rather skinny.

Black pepper crayfish: Tender meat, great seasoning.

Otak otak: Aromatic with good spicy kick. Very popular item!

White clams in XO sauce: Nice sauce, but clams not very meaty.

Steamed seabass Nonya-style: Don’t get which part of it is Nonya, but it was a gorgeous fish dish! It was a HUGE, whole seabass. Flesh was silky-smooth and tender, accompanied by flavorsome sauce.

From top: Babi pongteh, ayam buah keluak, Nonya chap chye

Babi pongteh: Chunky pork belly cubes stewed till melt-in-mouth tender. Mmmh…!

Ayam buah keluak: Strangely, the chicken wasn’t stewed with the buah keluak (black nut). Instead the buah keluak paste was separately served. Maybe it’s to cater to those not used to the strong taste of buah keluak.

Nonya chap chye: Reminds me of  home, but in a heartwarming way.

Nonya kuehs and pastries/puddings

By this time, Rick and I were already very full, but how could we skip dessert? For myself, I picked the mini items, skipping more substantial items like durian Swiss roll and sweet soups.

Nonya kuehs: Competently executed.

Mango pudding: Not bad, but can skip.

Pandan panna cotta(?): This was very nice! The texture reminded me of creme brulee, but scented with pandan, and topped with melted gula melaka.

Chocolate truffle: Divine! Very rich, with lovely bittersweet, complex notes.

Durian pengat and fresh fruit

And of course, how could we miss Ellenborough Market Cafe’s famous durian pengat? While still good, it wasn’t as satisfying as I remember it from last year. Perhaps it’s because durians, while available now, aren’t at their prime season, so the durian pengat didn’t taste as rich and flavorful.

I also think it was whipped till too airy. Personally, I’d prefer a denser durian pengat. But since it’s so light, it means you can indulge in more of it and not feel so jelak (cloying)!

On the whole, the buffet spread was an excellent representation of Peranakan cuisine. The Peranakan dishes were prepared with quality ingredients and had a homely touch. Taste-wise, I would have preferred bolder flavors, but Rick, who likes his food on the light side, thought the seasonings were just right.

*Dishes are rotated on a daily basis.

An Authentic Peranakan Gastronomy Buffet @ Ellenborough Market Cafe
2 to 18 April 2010
For enquiries/reservations, call: (65) 6239 1848

Buffet lunch: S$35.00++ (adult), S$17.50++ (child)
Buffet dinner: S$45.00++ (adult), S$22.50++ (child)

*Child price applicable for children aged 4 to 11 years old.

For HSBC cardholders: One dines for free with every three paying adult diners.

Ellenborough Market Cafe
Swissotel Merchant Court, Singapore
20 Merchant Road
Singapore 058281
Tel: (65) 6337 2288
URL: www.swissotel.com/singapore-merchantcourt

Peranakan yu sheng 鱼生

I was invited by Concorde Hotel, Singapore, to preview their Lunar New Year reunion dinner buffet offerings. This was my first lo-hei (which is 捞起 in Cantonese) of the year, and I must say I really liked it. This Peranakan-style yu sheng is a new dish created by Baba Jolly. If you remember, I blogged about their Peranakan lunch buffet, which proved to be so popular that they extended it. It’s still ongoing!

Dressing, oil, crushed peanut & roasted sesame seeds for the yu sheng

Actually, the ingredients for the yu sheng is similar to the usual version, but what makes it special is the addition of jellyfish, as well as a specially created Peranakan-influenced dressing. Composed mainly of plum sauce, sambal belachan, lime juice, chopped lime leaves, rojak flower, and coriander, I was surprised at how well all these ingredients came together.

The dressing is aromatic, piquant and refreshing, and really wakes up the tastebuds! Also, I liked the balance of herbs and flavors. They were distinct and yet didn’t overpower one another. I’m not a big fan of yu sheng, but this time, I found myself going for second and third rounds!

Salmon & ikan parang for the yu sheng

Can’t decide between ikan parang or salmon for the yu sheng? How about the best of both worlds? Traditionally, ikan parang is used for yu sheng, but salmon seems to be the more popular choice these days. What a great idea to combine both!

For the reunion dinner buffet, each table will get their own platter of yu sheng to lo-hei, but the rest of the dishes are presented buffet-style. However, for this preview tasting session, the dishes were presented ala carte.

Braised Shark's Fin with Crab Meat & Scallop

As I don’t eat shark’s fin (for ethical reasons), I requested for a bowl without it. The above picture was my partner’s bowl. Tastes like your typical shark’s fin soup, but the crab meat and scallop bits were chunky and the soup not too starchy, thankfully.

Ho See & Fatt Choy with (Wong Bok) Cabbage

Yums, another dish I enjoyed immensely. Again, I’m not usually a fan of ho see (dried oyster), but here, they were beautifully braised, fat and succulent, without a strong fishy smell. The wong bok cabbage and fatt choy were cooked till nice and soft.

Braised Goose with Chinese Herbs

I liked the braising sauce, for they didn’t overdo the Chinese herbs. But I’d have liked this a lot better if they’d gone with duck instead of goose. However, the chef explained that they used goose as it is more highly prized (and priced) and not something we eat on a regular basis.

Sesame Pork Rib coated with Coffee Caramel

Mmm, this was really good! I loved the tender pork rib that had some bite to it, and its sticky bittersweet coating.

Poached Red Garoupa Fillet with Kim Hwa Ham

The garoupa fillets were fresh and smooth, but I felt the sauce overwhelmed the delicate fish. Personally, I think the best way to do justice to red garoupa is to steam it whole, but I guess that’s not a viable option for a buffet.

Assorted Waxed Meats in Fragrant Fried Rice

Being a rice lover, I was happy to see that the carbo dish was fried rice wrapped in fragrant lotus leaves. It was more than decent, with the scent of waxed meats and dried shrimp, though it wouldn’t hurt with more waxed meats.

Nian Gao 年糕

Our meal ended with pan-fried nian gao (sticky sweet rice cake), and also……

Walnut Cream Mango Pudding

…this refreshing cold mango pudding. For the actual reunion buffet, there’ll be more dessert items, such as red bean pancake, bread & butter pudding, chocolate truffle cake, and durian Swiss roll (I like!), amongst many others.

For the main courses, there are also other dishes that will be served besides those we previewed.

I know that for families that choose to dine out for their reunion dinner, most opt for Chinese banquet-style dinners. But having buffet isn’t a bad idea either, as you can try out more dishes, and go back for more of those you like.

Another good thing is that for Concorde Hotel’s reunion dinner buffet, there isn’t any time constraint. For most Chinese restaurants, on Lunar New Year’s Eve, they’ll have two, or even three seatings for dinner, which means you have to follow a strict time policy and can’t linger over your meal.

So, if you’re tempted, here are the details. I believe there are still some vacancies on Lunar New Year’s Eve, do call to enquire ASAP if you’re interested. For reservations, call: 6739 8370 or 6733 8855 ext. 8133

Chinese New Year’s Eve Reunion Buffet Dinner (Sat, 13 Feb, 2010):

Spices Cafe
S$59++ per adult, S$29++ per child, S$49++ per grandparent
*One complimentary platter of salmon & ikan parang yu sheng
*One complimentary glass of wine or beer, and free flow soft drinks

Ballroom
S$49++ per adult, S$24++ per child, S$39++ per grandparent
*One complimentary platter of salmon & ikan parang yu sheng
*Free flow soft drinks

Remarks:
*18% discount for DBS/POSB, UOB, U Card, and Uplus cardmembers if you book and pay before Sunday, 7th February, 2010
*10% discount for DBS/POSB, UOB, U Card, and Uplus cardmembers
*No further discount for grandparent

Click here for more Lunar New Year offerings at Concorde Hotel, Singapore.

The Peranakan dishes on bain marie section.

82-year-old Baba Jolly Wee, a renowned Peranakan cooking expert, was specially invited to helm Spices Cafe for this authentic and traditional Peranakan spread.

From left: Beef rendang, sambal sotong, ayam buah keluak, sambal ikan tenggiri, babi assam.

I’m not an authority on Peranakan food, having tried it at most 5 times in my entire lifetime. With the exception of the tenggiri (mackerel) which was a tad overcooked, I enjoyed all the items above. The sotong wasn’t rubbery, and all the meats were fragrant and tender. The flavors and spices were nicely balanced too.

Nyonya rojak and otah

The appetizing rojak and spicy otah was great for perking up the tastebuds in between courses! There’s a live rojak station, and otah is also freshly grilled. Nyonya rojak is slightly different as there’s no you tiao or tau pok. It’s distinctly more refreshing with more use of fruit like jambu (rose apple).

Duck noodle soup

Although the focus is on Peranakan dishes, there are also other local Singapore dishes available, like this Teochew duck noodle soup. Prepared at a live station, yellow Hokkien noodles, kway teow, and bee hoon are available.

Hungry Cow was also there, and we both LOVED this! Slurped up every bit of that hearty broth! It was deliciously flavorful and didn’t have an overpowering herbal taste. They were very generous with the tender braised duck too!

Loh kai yik and lontong

Baba Jolly Wee told us that he wants to introduce the younger generation to foods that he ate in his younger days which are no longer available now. One of them is loh kai yik — a brownish-pink stew of chicken wings braised in nam yu (fermented tofu). He told us that many years ago, he and his parents would eagerly await a hawker who would peddle loh kai yik door-to-door. The hawker would carry a big pot on a charcoal stove in bamboo baskets, and then set them down and start cooking when residents came out to order.

What an interesting anecdote! This was really exciting for me cos I’ve never tasted loh kai yik before. The gravy stew itself is sweetish and slightly savoury. Chicken wings, pork belly, and chicken liver give depth to the gravy. There’s also kangkong and taupok for extra texture. Mmm…yummy! Why don’t people make or sell this anymore?

Chilli crab and chicken satay

Other “hot” items are the chilli crab and chicken satay. We had to go back a few times before we finally got our hands on this plate! The crab is alright; but the satay is really addictive. Tender, juicy chicken leg is used, and the marinade had thoroughly penetrated the meat. The peanut gravy was just right – sufficiently flavorful and chunky. There’s supposed to be grated pineapple for the peanut gravy – a signature touch for Nyonya satay – but there was no more. *sad*

Nyonya kueh and pastries

Maybe I have more of a savoury rather than a sweet tooth, but I was more impressed with the mains rather than desserts. Or maybe I was just too full to appreciate them. On this plate, starting clockwise from 12 o’clock: sago with gula melaka and coconut cream; durian puff; kueh lapis; kueh dadar (the skin is strawberry flavored); apong (pancakes with banana sauce); and center, pandan-flavored pancake (sorry I didn’t get the proper name).

There were other dishes I didn’t try or photograph, like cabbage rolls, baby octopus (starter), stir-fried beef slices, pork chop (nice and crispy), macaroni soup, sambal stingray, fried sesame balls, bubur terigu, and fresh fruit. See my Flickr set for more photos.

The buffet is a modest spread, but I think for a weekday lunch, it’s more than sufficient. Prices are pocket-friendly too. Most of all, I think it’s a great introduction for those of us unfamiliar with Peranakan cuisine.

There’s actually many more items on the Peranakan menu, but only a few are highlighted each day. Dishes are rotated weekly every Tuesday. Should I return next week to try the pineapple prawns, tauyu bak (braised soy sauce pork), sayur nangka masak lemak (young jackfruit in spicy coconut milk), and itek tim (duck in salted vegetable soup)? What a tempting thought!

Many thanks to Evelyn of Concorde Hotel for the invitation and hospitality, and Baba Jolly and Rosemary for sharing their interesting stories on Peranakan history and food.

Singapore Flavors Lunch Buffet: Focus on Peranakan dishes (July & August 2009)
Spices Cafe (Lobby Level 3)
Mondays to Fridays, 12 noon to 2:30pm
$25++ per adult, $12.50++ per child (3-12 years old), $19.65++ per senior citizen (above 55 years old)
Tel: (65) 6733 8855 ext. 8133

Concorde Hotel Singapore
100 Orchard Road
Singapore 238840
Tel: (65) 6733 8855
URL: www.concordehotel.com.sg

Note: Since October 2008, Le Meridien Hotel in Orchard Road has been rebranded Concorde Hotel. Cafe Georges has also been renovated and renamed Spices Cafe.