I see your face,
but your mind is a mile away.
Which planet do you thread on?
Do you see the footprints you leave on the shapeless terrain?
You run for a brief moment,
your hurricane heart skipping a beat.
The thin air revealing no signs of your muffled cries.
Nothing seems to matter now.
The orbital continues.
Glorious rays mapping their paths,
burning their way into the cold shadows.
You feel just like the sun.
From the moment I knew.
On a recent food galore session at 10@claymore situated at the recently renovated Pan Pacific Orchard, my stomach rode the ups and downs of thrilling indulgence followed by guilt stretchings at the end of the night. I have never dealt well with buffets, now thats the truth. Blame it on the faulty limit receptors.
Together with the rest of the hungrygowhere staff and other invited guest writers, we savoured the offerings of the modern bistro and grill, harboring even greater expectations for the 'plates of pleasures'; after the impressive introduction from our hosts.
As you would see in other international buffets residing in other hotels, there were the staples, mussels, clams, fresh oysters, sashimi, salads, lobsters and roast beef. I must admit that I found the latter rather good, especially with the myraid flavors of seeded mustard in a mish mash of aromas.
In heartstabbing honesty on this page, the rest of the offerings of the hot items on the buffet line were painfully mediocre. I could have ignored those entirely in place of the cold items. These shall not be reviewed here.
The plates of pleasures as advertised came in the daintest of portions. Lovely idea given that you could sample a portion first prior to re-ordering the specifics in larger quantities free flow. The gratinated chilean diver scallops were amazing, the gratin providing a sensous textural contrast to the tender pan fried scallops. My only gripe would be the over use of chinese spinach in most of the seafood dishes making the dressing of majority of them a boring repetition of each other. Discontent aside, I'm moving on the ala carte menu at our beck and call. I bask in the strong spotlight of conciliation.
The oven roasted bonito cod with honshimeji mushrooms, pea spouts (bah) and a garlic shoyu sauce was a sure winner in my eyes irregardless of the rather inauspicious edible flowers garnishing my dish. The cod's fatty consistency accentuated by the sweet salty flavors of the shoyu sauce, it's sensuous characteristics played up by the slow dancing of the bonito flakes straddling it's back. I swooned, pushed away the tiny mould of pea sprouts from underneath and continued in my mild hypnotic act of savouring it's sweet flesh. *two thumbs up*
ooo.. desserts. jars and jars of sweet delights greet the eye. Damm i get distracted too easily.
Okay. So, perhaps some salads to work up and appetite? With a library full of sauces, dressings, oilves oils and ingredients to be mixed in. We went trigger happy on the salad, mixing a kaleidoscope of rainbow colored ingredients and a good measure of bacon bits in for extra joy. Lovely.
In a major operation to taste all the a la carte offerings available to our eager-beaver palates, we ordered, shared and laughed at the table action. The CLAYMORE Grain Fed Australian Beef Rib eyes was fantastic, well aged and featuring a solid cut, swimming in the goodness of the herbed butter melting in it's feverish glory. Another winner was the beer battered black cod fillet with fat chips and tartar sauce. I could wax lyrical about the fries all day long. thick, crisp on the inside with smoky moist innards, i dug in like a hysterical refugee.
The other mains such as the wagyu beed burger came across slightly disappointing with it's premium make up of wagyu beef overshadowed by the doneness and compactness of the patty. So I continued rifling through the frites.
room for desserts anybody? I sure do have some.
A pedestal of assorted fresh fruits and petite sized cakes meets the eye followed by a magical waterfall of death by chocolate. Nothing too out of the ordinary but do save space for a blueberry and peanut butter crepe. made à la minute. resistance is futile.
Baker & Cook
DB Bistro Moderne
Wild Honey 2
Tarafuku Japanese buffet
Verve Bar and Bistro
Max Brenner's Chocolate Bar
Hansang Korean Charcoal BBQ
Jaan par André
Universal Bar and Restaurant
Little Part 1 Cafe
Belgian Beer Cafe
Rostang at the Atlantis
Almaz by Momo
Le Pain Quotidien
Lime Tree Cafe
Fundamentally-flawed is Lee Sihan. 25 going on 26, she is a dessert enthusiast,
food nomad, wanderer of lands and a pastry chef.
Fueled by a lifelong addiction to all things sweet, and a burning desire to travel the globe
follow her as she embarks on delicious escapades both in and out of the kitchen