Peranakan food always has a special place in my heart as I adore the unique marriage of cooking Chinese ingredients with various distinct spices and cooking techniques used by the Malay community. This year, to celebrate Singapore’s 53rd birthday, Chef Alex of Conrad Singapore has collaborated with award-winning Singaporean Chef Shermay Lee to present three new Peranakan dishes on Oscar’s buffet line! Can you imagine how much food I am going to stuff!
I am a huge huge fan of Chef Shermay’s peranakan sauces. These sauces from Shermay’s Singapore Find Food made cooking peranakan food so effortless. Oh yes, you must try the Nonya Curry Powder too, it is based on Shermay’s grandma’s recipe and it is so aromatic. The award-winning cookbook author has also worked with SQ which made her the first born and bred Singaporean Peranakan to work with the SQ on an international level. You can find her range of Singapore sauces and crackers retailing at Naiise, Plain Vanilla Bakery, RedMart, TANGS Orchard, The American Club, Taste Singapore Changi Terminal 4…etc.
I must said that Chef Alex and Shermay are really innovative. I have tried Ayam Buah Keluak zillion time but have never try Buah Keluak Beef Burger and I kid you not, it works. Fusing contemporary concepts with classic Peranakan ingredients and techniques, they have also co-created Stewed Ginger Garlic Pork Belly with Steamed Buns (Kong Bak Bao / Tau You Bak), as well as a Nonya Chicken Curry Pie Tie.
To spice things up, Chef Alex has also came out with his own rendition of Muar Otah, Truffle Sambal Prawn and Chicken Rendang.
Oh yes, all these items are on top of the live stations as well as the regular buffet offerings and the Peranakan Buffet is available till 31 August 2018. So chop chop make your table reservation ya.
Conrad has also specially created a refreshing Sour Pandan Sling using their homemade pandan syrup as well as Perana Gin tonic to celebrate our National Day. You can find them available at the lobby lounge. My personal favourite is the Pandan Sling which is very refreshing and suitable as a thirst quencher for our recent sweltering weather.
Lunch Monday to Saturday
12pm – 2.30pm
Adult: S$59++
Child: S$29.50++ (6-12 years old)
With free-flow of homemade lemon barley
Dinner Sunday to Thursday
6pm – 10pm
Adult: S$78++
Child: S$39++ (6-12 years old)
With free-flow of homemade lemon barley
Dinner Friday to Saturday
6pm – 10pm
Adult: S$88++
Child: S$44++ (6-12 years old)
With free-flow of homemade lemon barley
Sunday Brunch
12.30pm – 3.30pm
Adult: S$178++
With free-flow of Champagne, Premium Wine Pairing, Gin Bar, Craft Beers and homemade lemon barley
Adult: S$128++
With free-flow of Sparkling Wine, Wine Pairing, Gin Bar, Craft Beers and homemade lemon barley
Adult: S$98++
Child: S$49++ (6-12 years old)
With free-flow of Soft Drinks, Tea, Coffee and homemade lemon barley
Oscar’s
Conrad Centennial Singapore, Lobby Level, 2 Temasek Boulevard Singapore 038982
Tel: +65 6432 7481/63
Email: sinci.oscars@conradhotels.com
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