Paradise Dynasty : Mao Shan Wang xiao long bao and other Shanghai dishes

Ok... we got to admit this. We were SUPER apprehensive when we got to know what will be on the menu. But staying true to bring good or unique food (not necessary both) to this blog, we decided to brave the storm. And we are glad we did.

(Note: Seasonal Dishes are only available till 31 May 2015)

"Crazier About Crabs" Buffet @ Brizo Park Hotel Clarke Quay

It's back!!

Crazier About Crabs Buffet is Park Hotel Clarke Quay's 2nd run of their Crab buffet!

This time there are 22 types of crab dishes, 26 kinds of seafood and a brand new dish "Crab in a Pan". Forget about coming on an empty stomach the whole day, it will still not be enough.

"Crab in a Pan" comes in 3 different European sauces: Marinere, Bouillabaisse and Cioppino. You can order all 3 if you can finish it, but don't say we did not warn you, a table of 4 having had half of the buffet line already couldnt finish even one serving of "Crab in a Pan"

This year our favourite was the Salted Egg Yolk crab! It was a unanimous decision around the table.

Another new dish we see is the Crabmeat Kueh Pie Tee. Be cautious of the salt which the prepared Pie Tee sits on, else, ask the chef to prepare it and put it straight onto a plate for you.

 Let us start with the smaller dishes. You may choose to start with them or have them to fill in the gaps in between the big dishes (sounds like a strategy that we should have tried)

 Recommended above is to have the Masala with the prata and the crackers! Heavenly!

Then there are the cold dishes. The Alaskan Crab Claw can be a little too salty for some to take, but rest assured the sweetness balances it off quite a little. The meat is just too juicy and tender!

Now we are about to start. We say start with the Kueh Pie Tee. One may not be enough. However many more you take will fill your space for later. Choose wisely. The chilli like paste is actually not that spicy. 

The laksa gravy is to die for. Thick, creamy and yummy. Quite a big bowl. Maybe one bowl is enough to share for 2 or more. Crab can be added by yourself. You might want to have it separately for easy eating. Must have dish!

 Now we are talking. The main line!
Just starting from one end to the other, you will already be lost with the different types of crab available. There is also crab meat fried rice at the end. For the heavy eaters, try having the rice with the different sauces.

XO Steamed Crab with Egg White (at the bottom)

 

Our Favourite! Salted Egg Yolk crab! 

 

New this year. Pasta! They have Penne with tomato based sauce with crab meat and also a cream based cheesy cauliflower crabmeat mix!

 Here comes the biggest culprit of the night! The "Crab in a Pan"! As mentioned earlier, there are 3 sauces! The one we had is Bouillabaise (Marinere and Cioppino available too). These are cooked a-la-minute so they are piping hot and the sauces are really fresh! Look out for the prize on a competition at the end of the post regarding this dish!

 Then knock yourself out at the dessert line. Gosh when will all the food stop!!!

  

Now for those readers who have gotten so hungry from all our photos, here is a competition for you! 

 Go t

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Crazier About Crabs
1 April to 28 June 2015
Available only from Wed to Sundays, appended are the pricing and timings






Wednesdays to Thursdays
Adult: $68++ per person



Thursdays to Sundays $80++ per person
 
Children under 12 years old enjoy 50% off!

Free Flow Top ups
Champagne, Wine, Beer and Soft Drinks: $45++ per person
Wine, Beer and Soft Drinks: $35++ per person

Early bird exclusive : 20% off for Foodprints readers! 
Call Brizo and quote Foodprints_earlybird20% off together with your reservation details!!! 
Only for dining in from 1st to 12th April 2015.
Reservation is mandatory for this promo. Walk in will not be entertained.
Only for the 1st 20 diners for the day

For reservations please call 6593 8855 or email brizo.phcq@parkhotelgroup.com
Brizo Restaurant & Bar
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983

Caffé B @ Marina Bay Sands The Shoppes

We were greeted by a warm smile at the door. Caffe B has always been a restaurant that we walk past and we have always wanted to try. The interior and the wine rack is just so attractive! Needless to say, when we finally visited the place, the place was just a world away from the rush and push in the Shoppes.

We are reviewing their $25 set lunch. From our understanding, this set lunch changes, but the standards that we have had that evening is a testimony to the chef and the restaurants committment to quality. We are confident that even if the menu differs from this review, the quality of the food is almost guaranteed.

The introduction of the place was that it is more of social dining than fine dining as compared to the other restaurants having similar posh looks. Really more of a place to dine with families on weekends or business lunch and dinner hostings. They even have a small room or can allocate part of the lower half of the restaurant for events.

Before the start of the 3 Course Lunch Set meal, you will be served with hot and lightly olive oil sprinkled toast and the grinded mix of black olives and chopped garlic. For some one is not a fan of olives, this mix is to die for. One cannot stop having a bite and taste of it. 

Starter
Potato and Prosciutto Salad
Chunky Potatoes wrapped in Prosciutto Ham topped with Bonito flakes, served with Mesculin tossed in Miso Vinaigrette. The prosciutto was not as salty as some out there, a great choice by the restaurant. This appetiser really whets your appetite and your excitement for the dishes to come. Interesting combination and yet it was really good!

Main Courses have quite a good range. To choose 1 may seem tough, wait till you see the actual dishes delivered if everyone were to choose a different one. You might end up sharing them!

Tuna Sake Tataki
Quick Seared Tuna with Sake, served with Hash Browns, Tomato Florentine and Red Pesto. The tuna was pretty well seared. Nothing that we have had before. It was meaty and tasty to the core of the meat. Hash browns was a clever way to break the texture into a well complimented dish. The pesto sauce will leave you wanting for more.

Beef Verde
Black Angus Beef drizzled with Sauce Verde, with Edamame and Potatoes with Parsley
The edamame was really well done! Cooked to perfection, the beef came out slightly redder than we thought was normal, but we soon realised this was not just a normal pan seared beef. Cooked Sous-vide, the beef had managed to retain its moist and flavour within and it went really well with the condiments on the plate. 

Chicken Lasagne Parmegiano
Spinach Pasta layered with Chicken, Shitake and Eggplants covered in Bechamel Sauce, Pomodoro and Mozarella. The presentation may look like a normal lasagne but the green layers of spinach infused pasta paired well with the mozarella. Not being too soft nor flaky, the lasagne held itself up quite well. Quite a substantial portion for the light eaters, a delight for those who love a pasta with cheese! No need for that inccessant pouring of cheese on top of your pasta for this dish.

Vegetarian Pasta Alla Fungi
Spaghetti cooked Al Dente in Wild Mushroom Cream Sauce. Don't be fooled by its name, this dish holds up quite a punch for its fill, texture and taste. The mushrooms were cooked enough to be soft on the inside and yet still chewy to give that almost meat texture to the pasta. Al dente and not too saucy, a very delicate touch to the proportions can be seen in this dish. At the end, you will feel just enough and not have overeaten. Classic!

Dessert
Trio Profiteroles
Profiteroles filled with Matcha, Red Bean and Chocolate Cream. Really creamy and 3 was really more than enough to make you satisfied at the end of your meal. Do ask for the recommended sequence if they have such desserts presented. Our favourite was the matcha coated profiterole with matcha cream. Not too heavy yet enough to let you have that taste, bringing you to an end of Japanese-Italian fusion!

Amidst the large variety of wines that they have kept in an exceptional glass cellar, wine lovers, enthusiasts and any wine fanatic would love. Do take a walk around the cellar and try spotting the following:

Bordeaux wine: Pomerol Chateau Petrus 1989

Burgundy Wines: Domaine de la Romanee-Conti Grands Echezeaux Grand Cru 1995, Richebourg Grand Cru 2001 and La Tache Grand Cru Monopole 2000

Chateau d'Yquem 2001 seems to have only one bottle left!

Now time to head up to the second floor of the restaurant. A really clever move by the restaurant. Really comfortable and with a great view, those who want to have a seat here and sip your drink while watching the Sands laser show or the national day fireworks, we would also suggest this place.

This evening we tried 2 drinks. The Hibiki X Champagne (left of the picture below) which includes the famous suntory whisky, fresh orange and champagne. Very good for a hot day or just a really tiring day.

We also tried the Cassis-tini. This really packs a punch with the Ichiko Cassis, Dry Vermouth and also the Suntory Whisky. For those who like a punch, you will be left wanting more.

Having a range of alcohol and cocktails, you might also want to try the Ice Cream Cocktails, Coffetails and the rest of their Japanese cocktails which you will hardly get to find around the island.

Check out their Happy Hour Promotion! We highly recommend it if your work allows you to.

Do check their menu at the website for any updates!

www.caffeb.com.sg

2 BAYFRONT AVENUE THE SHOPPES AT
MARINA BAY SANDS #B1-15 & 01-83,
SINGAPORE 018972

OPERATING HOURS

RESTAURANT:
- Lunch : 12pm - 3pm
- Afternoon Refreshments :
   3pm - 6pm
- Dinner : 6pm - 10pm
- Late Night Snack : 10 pm - 1am

Bar
- Sunday to Wednesday:
   11am - 12am
- Thursday to Saturday:
   11am - 2am 

Reservation +65 6887 3311