Thank you Orchard Hotel for the lovely invite for dinner at Orchard Cafe.
It’s the debut of the Baba theatre Kitchen!
The generous variety of dishes has filled me up totally!
The Orchard Cafe has always been known for its sumptious local delights buffet spread & now,
new Executive Chef Paul Then has added a whole new range of authentic Straits Chinese dishes –
Baba Theatre Kitchen
Here’s Chef Paul
We met the Man behind the Scene – with Karen & Jean
I walked around the spread for an uncountable number of times
trying to decide what to savour first…
The counter was tastefully decorated with items of Peranakan heritage
These were traditional food containers where they used to keep the different dishes and stack them altogether.
You can hardly find such exquisite ones now.
I’m getting hungry all over again while writing this post…
This is the Traditional Ayam Buah Keluak
[ Braised Chicken with Indonesian Black Nut ]
It’s the only meat dish I can have as the highly-selective Me chose to eat only white meat for the rest of my life
The flavourful chicken enhanced with the Indonesian Black Nut gravy was real satisfying
Check out the Grab on my 1st plate:
I had a slab of the Ikan Kuah Lada
[ Atlantic Pomfret and Brinjal with Tumeric and Peppercorn Gravy ]
Superbly tender & Boneless!
There’s a saying that depicts how you can judge a Peranakan cook
is by the ‘Chap Chye”
The traditional mix of supposedly 10 different kinds of ‘vegetables’, braised altogether.
Blend as it may seem, you will have a 2nd opinion after tasting it!
Nicely cooked to a point where they melt in your mouth~
After my first round of ‘inspection’, I couldn’t wait to get back to the table to dig in & I was pampered with the generous amount of dishes flooding the long table…
Orchard Cafe has ample seating and the service staff can do wonders for you!
Shortly after I took this shot, the place was maxed out with diners
I’m most excited to feature my Favourite dish of the evening!
You can guess by now that it’s
Kueh Pie Tee!!
My grandmother always makes this for me when I visit her, knowing that I will not leave without gobbling 10 of it
I’ve tried making them on my own at home – it’s just too much trouble having to braise the turnip for such a long period of time and preparing the other ingredients such as prawns, eggs, nuts, parsley etc
ok, call me lazy
I would very much rather take the easy way out by dropping in on my Grandma or Orchard Cafe!!
Showcasing more Peranakan dishes…
Something’s very different about this Laksa!
Nonya Laksa with BOSTON LOBSTER & Candlenut Pesto
King Crab Bakwan Kepiting
[ Braised P ork Dumpling Soup with Fresh Crabmeat, Bamboo Shoots and Mushrooms ]
I call it the ‘Mun jian kueh’
It’s a Peanut-infused Pancake
Thereafter, I slided into my DESSERT mode
Authentic Peranakan kueh kuehs delighted me!
The colourful presentation of the kueh kuehs make it even more apettising
I’m sure we all had these when we were kids – the Kueh Dadar, tapioca kueh & the 9 layer kueh
It was very nostalgic for me to gobble them!
Other special sweet delights available:
Deep Fried Chempedak with Glutinous Rice Fritters & Melaka Palm Sauce
Hot Pisang Pengat
Chempedak Binchang Kueh
Formulate your own Chendol!
Personalised dessert so that I can exclude things that I prefer not to have =p
The highlight of my dessert platter is the original Chef Paul creation
The base of the shot glass is built with a small slice of jelly, followed by gula melaka & thereafter DURIAN PUREE
For a durian lover, most durian-based desserts are generally especially yummyI liked it so much that I slurped 3 away
There is also another version of this – replacing Chempedak instead of durian
I was totally spoilt for choices when it comes to dessert
Instead of simplifying the decision making process of whether I can stomach another durian pengat, I had to come across this:
I feel ‘metabolically’-challenged when it comes to chocolates, cakes, puffs, ice cream, & durian.
I believe you have already been swayed by reading till this point & may need more information to plan a trip to Orchard Cafe =p
Straits Chinese and Asian Buffet is served daily at Orchard Café starting 8 July 2013:
Buffet Lunch 12:00pm – 02:30pm
Adult : $46.00, Child : $23.00
Buffet Dinner 06.00pm – 10:00pm
Adult : $64.00, Child : $32.00
Sunday Brunch 12:00pm – 3:30pm
Adult : $68.00, Child : $34.00
For reservations and information, please call 6739 6565 or email orchardcafe.ohs@
All prices are subject to service charge and prevailing government taxes.
Apart from the Baba Theatre Kitchen, the buffet also includes international choices
Such as the cold seafood platter dishes & Japanese sushi
Special mention for the Award Winning
YUZU APPLE CHEESECAKE
by Chef Chee Leong
Pastry Chef Chee Leong represented Singapore to win the Gold Medal at Oceanafest 2013 held in Australia in May.
I took a close look @ the award winning dessert!
For non-Cheesecakes eaters like myself, the cheese was almost not present.
The combination of the flavoured apple top and the yuzu in the midst, brings out the exact flavour of its worthiness of the gold medal!
For July 2013, Orchard Hotel has Daily Specials to their F&B outlets
On Wednesdays, One dines for FREE @ the Orchard Cafe with 2 paying adults!