Oscar’s August Peranakan Buffet


Oscar’s offers an interpretation of Peranakan classics and two Gin cocktails to pair.

Many Singapore hotels are recognised for their lavish buffet spreads catering to many cuisines and tastes. Oscar’s is well-recognised for their quality buffet spread, the noodle bar, the live oyster shucking station and their local ice cream flavours.

As part of Singapore’s 53rd birthday celebrations, they are doing a Singaporean-Peranakan Buffet until 31 August 2018. Chef Alex Siah from Conrad Singapore has collaborated, for the first time, with award-winning Singaporean Chef Shermay Lee on three new signature Peranakan-dishes. The three dishes are The Black Gold – a Buah Keluak Beef Burger, Stewed Ginger Garlic Pork Belly with Steamed Buns (Kong Bak Bao / Tau You Bak), as well as a Nonya Chicken Curry Pie Tie. The guiding inspiration was to combine contemporary concepts with classic Peranakan ingredients and techniques.

Chef Alex shared: “I grew up in Melaka with my grandmother who’s Peranakan. During my early years, I was part of the family cooking team, helping to prepare the ingredients while grandma cooked. It was during this time that I picked up much of my foundation with Peranakan cooking. Being able to work with Shermay on this buffet menu helped bring back some lovely memories. I hope that our patrons will likewise enjoy some of our new but classic dishes.”

Not forgetting the desserts, Chef Alex also serves up a Potong ice-cream with gula melaka, pandan and coconut flavours as well as a daily-made Durian Pengat with gula melaka.

Building on the Conrad Lobby Lounge’s specialty with gin, Chef Alex and the folks from Paper Lantern Distilling have created two Gin cocktails – The Sour Pandan Sling and the Perana G&T – to pair with the buffet’s dishes, whether spicy, sweet or lemak-y. We had the opportunity to try both cocktails.

peranakan

Sour Pandan Sling

Pandan lovers are in for a treat as the Sour Pandan Sling doubles down on pandan’s distinctive scent and flavour and lays on the finishing touch with a pandan-based foam. Overkill, you might think, and in most cases, you would be right. But the addition of calamansi juice introduces a distinctively tangy twist that contrasts perfectly with the sweetness. Straightforward and rather refreshing.

Perana G&T

This should really be Ginger & Tonic, because that’s where this is headed, flavour-wise. Think teh halia, or at least the Asian approach to ginger: forward, and in your face. The Perana G&T is a real spice bomb where the ginger really dominates. Blue Ginger and kaffir leaves add a subtle touch, but really, this is one for fans of ginger and its spiciness.

In both cocktails, the gin happily takes a backseat as the dominant notes of ginger and pandan strut their stuff. But like most Asian fare, simple and flavourful is the watchword here.

Details

When: Until 31 August 2018

Where: Oscar’s, Conrad Centennial Singapore, Lobby Level, Two Temasek Boulevard Singapore 038982
For reservations, please call +65 6432 7481

Free-flow Gin cocktails are available during Sunday brunch starting from $128++. This pricing includes other alcohol options such as Sparkling Wine, Wine Pairing, Gin Bar, Craft Beers and homemade lemon barley.

Those looking to enjoy the Peranakan spread without the alcohol can enjoy pricing from $59++ for lunch with free flow of homemade lemon barley.

Pricing varies with other timings and options. Please visit their website at www.connoisseur.sg/singaporean-peranakan-buffet for more details.