Savour My Dry Laksa at Oscar’s Local Delights, Perankan Highlights Buffet
A few months ago, when Ferne, director of marketing communications of Conrad Centennial Singapore, asked if I am keen to do a laksa dish for their Oscar buffet promotion, I gladly took it on.
It’s such a privilege to have your dish in a buffet line! How cool is that? After months of discussion, we are proud to showcase the laksa recipe at Oscar’s Local delights with Peranakan highlights Buffet Promotion from July 11 to August 31, 2016.
Together with Senior Chef de Cuisine Alex Siah, we came up with a special Dry Laksa Pasta with Spicy Coconut Espuma Foam in martini glass. Chef Alex is really creative. I basically gave him a dry laksa recipe and he gave a modern touch to it by having spicy coconut espuma foam. How creative is that!
Two weeks ago, I went into the kitchen and cooked our dry laksa dish together with Chef Alex. It’s always hard work behind the kitchen. The wok turner in a commercial kitchen is always too heavy for me. Plus the intense heat from the wok… it really makes me admire chefs more.
We first stir fried the dry laksa noodles. Then we cooked another pot of laksa broth and poured it into the syphon. It’s interesting to see how our laksa broth becomes espuma foam! That’s my first time using the siphon.
Here is our fusion version of the laksa. I had the chance to cook some noodles behind the live buffet station and it was really fun! It feels like I am the laksa aunty just for the day! HAHA! It was really hard work because we have to first add the dry laksa in the martini glass, then cook the ingredients in boiling water before adding the espuma. But glad it was all worth while when some of the diners gave me 90/100. YAY! MORE LAKSA FOR HER! HAHAHA. So if you want to ask me where to have laksa? Come Conrad lah, and try my dry laksa!
Thankfully with Chef Alex Siah, we are also able to enjoy good Peranakan dishes during the buffet promotion. Chef Alex comes from Malacca and every dish at the buffet is prepared by Chef Alex Siah with his very own recipes that were passed down from generation to generation. At the promotion, you can tuck into a tantalising array of traditional Peranakan dishes such as Ayam Buah Keluak, Pongteh Ayam, Udang Masak Assam, Nonya Chap Chye, and more.
Reflecting our mixed culture heritage, Ayam Buah Keluak combines tender chicken chunks with keluak that is braised with a heady mix of Nyonya spices, resulting in a fragrant gravy that bursts with flavours. Babi Pongteh may seem unassuming with subtle flavours, but the pork belly melted in my mouth. Dip a slice into their homemade belachan, and you will want to eat more!
Babi Pongteh is another signature Peranakan dish. The melt-in-the-mouth braised pork is cooked with fermented soya bean. The pork looks unassuming but trust me, once you have a mouthful, you will definitely ask for a bowl of steamed rice, and then, drizzle the sauce over the rice. You know what I’m trying to say?
And then, don’t forget to have some nonya chap chye that is cooked till soft and flavourful. Aiyo the sambal belachan at the side is a winner. The tangy taste of the lime cuts down the intensity of spice but still very good.
In addition, savour other Singaporean favourites such as Roast Duck, Fried Kway Teow, Carrot Cake, Oyster Omelette, Sweet and Sour Crispy Pork Belly, Spicy Chilli Crab with Crispy Fried Bun, Sambal Sting Ray served on Banana Leaf, Chicken and Beef Satay. I like the eggy oyster omelette, it is good for international diners who love having the omelette more than the oysters.
Oh did I tell you, sweet and sour pork is one of my favourite dishes. It is served with chunks of meat doused in a sweet and tangy sauce made from tomato sauce, tinned pineapple, cornflour, onion and capsicum.
Satays are good in Oscar’s with tender chicken or beef on skewers. The marinade — a rich and flavorful one, is the key to good satay. For accompaniments, satays are served with a peanut dipping sauce and a spoonful of refreshing cucumber relish. End on a sweet note at the live Teh Tarik station or spoil your tastebuds with a selection of Nonya Kuehs and local desserts such as Bubur Pulut Hitam or Cheng Teng.
Oscar’s Local Delights with Peranakan Highlights buffet promotion is available from July 11 to August 31, 2016.
Lunch (Monday to Saturday): Adult S$59++ | Child (6 to 12 years) S$29.50++
Dinner (Sunday to Thursday): Adult S$72++ | Child (6 to 12 years) S$36++
Dinner (Friday to Saturday): Adult S$83++ | Child (6 to 12 years) S$41.50++
*Children aged 5 years and below dine for free
– Quote “Laksa” upon reservations and enjoy Lunch at S$45++ per adult (Monday to Saturday).
– Quote “Achar” upon reservations and enjoy Dinner at S$55++ per adult (Monday to Thursday).
Prior reservations necessary. Not available on eve of and on Public Holidays. Subject to availability.
This post is brought to you by Conrad Centennial Singapore.