Asian High-Tea Delights at PARKROYAL on Beach Road

From 1 October to 30 November 2011, Plaza Brasserie will be promoting a sumptuous range of Asian High-Tea delights on Saturday and Sundays.

Relish appetizers that include Mango Curried Chicken, Potato Salad with Lemon Parsley Vinaigrette, Spicy Pumpkin Wedges, Braised Red Cabbage, Egg Benedict with Crab/Ham and Salmon, Roasted Pork with Fruit Salsa and Cucumber Salad with Horseradish or toss your own salad. 

Shawarma is a Middle-Eastern sandwich made of thinly shaved pieces of chicken, topped with parsley, onions and garlic sauce, and then wrapped with a pita.

The special thing about this wrap is the meat, the way how it is prepared. The shawarma is slowly cooked on a rotating vertical spit. As the meat is cooked, its shaved off with a large knife.

Satay bee hoon is a food of cultural fusion between Malay and Chinese. The bee hoon were topped with cuttlefish, fresh cockles, stalks of kang kong, pork liver, beansprouts and tau poke, typically what you can see in hawker centers. The chilli-based peanut sauce is prepared here with dozens of herbs and spices that make it rich, flavorful and creamy.

At the DIY sandwich station, enjoy a selection of breads with a choice of condiments to choose from that includes Curried Chicken, Roast Beef, Smoked Salmon, Tuna Mayonnaise and much more. Or have the traditional kaya toast where thin slices of toasted white bread are lightly smeared with kaya jam and butter. I actually prefers my kaya to be sweeter.

At the Chef’s “live” cooking station, take pleasure in the Tandoori Chicken and Fish, Homemade Masala Samosa and Masala Wada. The triangular-shaped Samosa was perfectly shaped, perfectly fried and the stuffing also tasted great. The crust was so crispy and I was totally impressed.

Carrot Cake is the first thing that caught my eye when I enter the “live” cooking station. Because the chef does it so skillfully that I just want a plate. I find it too oily for my liking though. Perhaps a plate of black carrot cake will make me happier.

You can also choose from a range of freshly made Tim Sums such as Mini Soon Kueh, Putu Mayam with Coconut, Chee Cheong Fun with Sweet Sauce, Home-made Siew Mai and Minced Pork Dumpling.

I am very surprised to find this childhood favorite indian snack Putu Mayam! Eating this again brings back childhood fond memories where the putu mayam man would come during the weekend, with a whole basket of putu mayam his bicycle. I am not sure if they made it themselves but the fact that they steam the putu mayam makes it more tasty than usual. Don’t forget to pair it with desiccated coconut and gula Melaka (palm sugar)!

The sushi variety increased as compared to my last visit here. Besides enjoying the cold soba and fresh sashimi, pick up your classic favorite or try the range of new sushi from the counter.

At the hot varieties buffet counter, you will definitely not miss the Sea Cucumber as it is available all year round. The sea cucumber is slowly braised over slow fire till soft and gelatinous.

I got very excited when I saw that the buffet was serving chicken rice that day. Trust me, this is one of the best chicken rice I have ever tasted and I seriously think the hotel can consider making this dish permanent.

The tender chicken meat was cushioned in light sauce. The succulent meat was fresh and fragrant. I couldn’t resist taking in the chicken skin as well because it wasn’t too oily overall. The rice was fragrant and cooked to the right consistency, not too soft or hard.

If you are craving for some waffles to end the meal, try the light and airy waffle at the “live” cooking station. Besides pairing it with bananas and nutella, head to the ice cream section to get your favorite scoop!