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Oscar’s Amazing Graze Sunday Brunch

#1 User is offline   Kingfisher 

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  Posted 07 April 2014 - 10:15 PM

The last time I went to Oscar’s for their Sunday buffet was way back in the start of 2011. That day's memory were still fresh in my mind when I was approached by the restaurant manager who told me that I was not allowed to take pictures. So I reasoned with him and the precised reason was they do not allows diners to take photographs of the restaurant decor though taking pictures of the food was fine. Till today I am still clueless as to the rational behind this rule. So this time, I made sure to ask first if I can take pictures and was given the go ahead.

The previous trip was for their normal Sunday Brunch but this round, my makan kakis managed to score a good price off the Amazing Graze Sunday Brunch which was priced at S$80++ per person. Don't ask me how to get the discount as he did not want me to "share" the offer around. The restaurant is located at Conrad Centennial Singapore which is just a stone's throw away from Suntec City.

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The restaurant does not have its own name prominently displayed so we will just make do with the word Oscar's on the awning which leads to the "outdoor" seats. The main entrance is accessible from the hotel lobby area.

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Oscar's
Lobby Level
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038982
Tel: +65 6432 7481

Hours of Operation - Oscar's is open 24 hours with À la carte menu available all day. Amazing Graze Sunday Lunch is a semi-buffet concept offering various main courses prepared a la minute by chefs upon ordering and served directly to diners.

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Buffet breakfast: 6am to 10.30am
Buffet lunch: 12pm to 2.30pm
Buffet dinner: 6pm to 10pm
Sunday Amazing Graze Lunch: 12pm to 3pm

This post has been edited by Kingfisher: 09 April 2014 - 09:05 PM

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Posted 07 April 2014 - 10:20 PM

Oscar’s Reception with a backdrop of bottles of wines and awards.

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Winner of Singapore's Best Restaurants 2013 award. Though many of the hotels' restaurants seem to have won one or a few of this award.

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I was early so the Dining Area appeared empty as the crowds have not came in yet. There were indoor and outdoor seating but almost all preferred the cool comfort of the indoor seats except for the smokers.


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#3 User is offline   Kingfisher 

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Posted 07 April 2014 - 10:30 PM

Buffet Area - The 1st picture showcase the Japanese food, cold dishes, DIY salad and seafood on ice while the 2nd photo, the dessert and fruit sections.

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Cold Dish Station - The first being the Japanese food; featuring assorted sashimi and sushi. For the sushi, they do have quite a selections of them unlike most International buffets that only offered a handful of varieties.


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#4 User is offline   Kingfisher 

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Posted 08 April 2014 - 07:55 AM

Why eat the Assorted Sushi when you can have just the fish or shellfish minus the rice? Bingo! The sashimi was a much better alternative without the "filled up" feeling from eating too much rice.

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Sashimi Counter - Someone did not do his job and update the list of sashimi available. Wow, I did not know the common tilapia can be eaten as a sashimi. Won't the muddy taste be very obvious? Though my favourite swordfish was not available, they did have Sea Bream, Tuna, Salmon, Hokkigai and Sweet Shrimp.


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#5 User is offline   Kingfisher 

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Posted 08 April 2014 - 11:20 AM

Grilled Pork Salad with mixed Lettuce & Haricot Beans - I only took a little bit of the pork but I can't recalled how this tasted like.

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Couscous Salad with Feta, Cucumber, Olive & Grilled Vegetables - Couscous is a coarsely ground pasta made from semolina, a type of wheat. Tried it before at Serenity Spanish Bar & Restaurant but could not get used to the taste.

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Charcuterie Salad was just basically shredded ham and bell pepper. There was a better ham around that day but this was not it.

Quote

Charcuterie is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballotines, confit and crèpinettes.

Charcuterie is one of the principal categories of garde manger, which encompasses various classical techniques for preserving foods that date from an era before refrigeration.

Originally, the word charcuterie was used to refer only to products made from pork. But today, the word charcuterie is used to describe any product prepared using these traditional methods, even ones made from poultry, fish, seafood or other meats.

One of the characteristics of charcuterie recipes is its use of forcemeat. But familiar smoked or cured meats such as ham and bacon are technically within the purview of charcuterie.

Source


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Moving on further down the buffet line, we have the DIY Salad and Cold Dish Station. Though I left the veggies alone to the rabbits, I did took some of the nice marinated mushroom from here.


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This post has been edited by Kingfisher: 08 April 2014 - 12:11 PM

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#6 User is offline   Kingfisher 

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Posted 08 April 2014 - 02:00 PM

DIY Salad Station came with 4 different types of leafy greens in addition to the various add-ons like tomato, corn kernels, mushroom, sprout, nuts, olives etc... and 6 kinds of sauce.

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Gravlax and Smoked Salmon - One is raw salmon, cured in salt, sugar and dill while the other smoked. Between the two salmons, I preferred the later one but nothing beat the fresh sashimi kind though.

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Smoked Duck Breast with Ginger & Peach Compote - The slices of pink and white duck breast contrasted nicely with the yellow peach compote. When eaten, the lightly salty and smokey flavour was matched by the sweet and fruity peach.


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Posted 08 April 2014 - 09:50 PM

Nicoise Salad with Seared Tuna is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned. I only took a piece of the seared tuna but maybe due to the fact that it's cold, I don't find it tasty.

Source

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Oyster Station have 4 big buckets of oysters from different regions. I can't tell you how fresh or good they were as none of us in our group of 3s ate it. I am sure Bunny or Kahlan would go wild with these oysters.

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Irish Oyster

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Fine de Claire No. 3 (France)


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Posted 09 April 2014 - 09:35 AM

Loch Fyne (Scotland) - Although none of us had any oysters, others were seen slurping up the oysters and in big quantity too.

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Canadian Gourmet - Not sure if this one was low on stock or it was so good that many were taken by the diners.

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Seafood on Ice - With 2 huge bowls of chilled prawns, lobsters and crabs (the other bowl not shown in the below photo), one bucket each of mussels and scallops, plus numerous lobster's claws scattered on the ice, this got to be every seafood lover's paradise.


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Posted 09 April 2014 - 01:46 PM

The Chilled Mussels nicely presented in a bucket of crushed ice.

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These Scallops on Half Shell made me think of mushroom growing out from a log and they were fresh and sweet.

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Chilled Prawns, Boston Lobsters and Flower Crabs - I can't help but think of this as a big bowl of seafood ice kachang (shaved ice dessert). :D/>

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Bread and Cheese Corner came with 8 types of cheese plus dried fruits and nuts along with a selections of bread.


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Posted 09 April 2014 - 09:30 PM

This Wheel of Parmesan Cheese also doubled as a Salad Mixing Bowl. The chef will toss the salad and then you can help yourself to the condiments and add-ons at the side.

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Roast and Cooked Food Section featured a trio of roasted and baked items with a few dishes of root vegetables and pasta dishes.

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Roasted Prime Rib with Herbs and Rosemary Jus - This was a huge piece of beef and beautifully browned. Don't rush for it yet, let a few diners take their share first before you take yours as the outer part of the rib was too well done while those toward the centre was still pink and juicy.


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Posted 10 April 2014 - 10:25 AM

Oven Roasted Pumpkin - Not a fan of pumpkin but it look moist and most likely sweet too.

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There was still a slight crunch to the well Stir Fried French Beans.

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Baked Salmon Fillet -Wrapped inside this baked pastry crust, you will find a piece of salmon fillet which in my opinion doesn't do it justice. Salmon is still best eaten raw or at the very best, pan fried or grilled.

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Roasted Potatoes with a sprinkling of chopped herb.


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Posted 10 April 2014 - 09:35 PM

Was contemplating whether to take some of this Pasta with Tomato and Basil and Denny came along and took some. In the end, I took a spoonful of it and was glad that I did as the al dente pasta went well with the herb and tomato sauce.

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Orzo Pasta with Olives, Zucchini and Sun-Dried Tomato - I mistook this as a rice dish so did not try it. Orzo, also risoni, is a form of short-cut pasta, shaped like a large grain of rice.

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Sorry, the colour of the photo turned out weird for this Honey Glazed Gammon Ham but don't be put off by it as the ham was moist and not too salty with a layer of fats on on the outer part giving this an extra texture.

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You don't get to eat this Braised Wagyu Shortrib straight from this plate as it was part of the ala carte menu that you can order unlimited times through the wait staffs.


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Posted 11 April 2014 - 08:55 AM

The Chef Foo Signature Dish display tag beside this Yong Tau Foo Station, I am not sure if it's referring to this or the Honey Glazed Gammon Ham. If it's for the Yong Tau Foo then sad to say, all 3 of us did not try it at all.

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Throughout our lunch, only one or two tables were occupied at the Sidewalk Terrace seating area as the ambient temperature was very warm even though the fans were spinning away. But if you did not venture out, you would not have noticed that there was another food station located here. And no, they were not serving ice cold desserts or beer out here; continue reading to see what they were serving at the Sidewalk Terrace.


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Posted 12 April 2014 - 02:15 PM

Hidden out in the Sidewalk Terrace is the Noodle Bar. Six types of noodle dish are on the menu and they were Wanton Noodle, Fish Noodle Soup, Laksa, Bak Kut Teh, Seafood Tom Yam and Prawn Noodle. Maybe the restaurant do menu rotation so the minced meat noodle available previously was not on the menu.

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Toons and Denny went out to survey the Noodle Bar and came back with three bowls of soup minus the noodle.

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Posted 12 April 2014 - 06:10 PM

My plate of Sashimi consisted of Hokkigai (Arctic Surf Clam), Salmon, Amaebi (Sweet Shrimp) and a few items I picked up at the cold dish section like the seared tuna, marinated mushroom, grilled pork and ham.

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On the Chilled Seafood plate, I had two halves of Boston lobster and two scallops. Though they were good, my priority were still the fresh and sweet sashimi, particularly the Hokkigai and Amaebi.

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Soup of the day was Lobster Bisque and the wait staff will push the trolley right up to your table. The lobster bisque came served with ciabatta croutons, chopped herbs and cream. Though the soup was yummy, the taste of the cream was a little too strong and overpowered the delicate flavour of the lobster.


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Posted 13 April 2014 - 02:10 PM

The Hokkigai and Amaebi were so good that I just had to go for second helping of it. When I let the chef knows that I would like to have more of the sweet shrimp, I did not expected him to keep transferring them to my plate till I had to say enough already. Denny was saying that I might get diarrhea from eating too much of the raw shrimps but they were just so fresh and sweet to pass up.

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My Plate of Food - See, I told you not to take the beef first as it was overcooked on both ends, likewise for the baked salmon fillet; too much pastry skin. And there was a layer of spring onion sealed together with the salmon inside the pastry.


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Posted 14 April 2014 - 12:20 PM

Toward the middle cut of the Roasted Prime Rib, the meat was still pinkish and tender with enough bits of fats around it to make it juicy.

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Makan Buddy's Plate of Food - The Gammon ham had a nice meat texture and that ring of fats on the outer edge plus it was none too salty. Now you know why I have ditched the picnic ham.

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Main Course Menu - Amazing Graze Sunday Lunch offered 4 main courses prepared a la minute by chefs upon ordering and served directly to the diners. There was also a Highlights on Buffet menu but you will have to self collect it from the buffet counter for the two carvings.


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Posted 15 April 2014 - 09:20 AM

Potato Wrapped New Zealand Lamb Loin served with potato porcini puree, pickled mushroom and leek batonettes. A piece of lamb meat with a pretty pink centre and garnishing came served on a big plate. The lamb was tender and don't have much of the gamey taste associated with mutton. The potato wrap on the outside doesn't seem to lend much flavour to the lamb and could be done without.

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Wok Fried King Prawn served with crispy rice and vegetables tempura. In term of presentation, the side dishes seemed to overshadow the main ingredient, the prawn itself. The crispy on the outside prawn went well with the sweet sauce drizzled on the plate though it could be more succulent.

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Butter Poached Slipper Lobster and Hokkaido Scallop served with avocado and baby peas emulsion and ginger shallot dressing. Ok, the scallops look so tiny on the big plate and the taste forgettable.


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Posted 15 April 2014 - 04:25 PM

Handmade Teochew Pork Dumpling served with spinach and sweet sour sauce. Well, this tasted just like what its name implied, pork dumpling, albeit a non-crispy one. The accompanying spinach was also done in tempura style. This dish doesn't even tickle our fancy and we never ordered it again.

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Braised Wagyu Shortrib served with moromi miso eggplant relish and smoked sweet potato puree. The wagyu was slow cooked till tender but I am not particularly fond of the moromi miso flavour which in fact imparted a rather strong salty overtone to this dish.

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Pan Fried Goose Liver served with truffle honey and red wine jus was very rich and creamy with a caramelized charred appearance. It was sinfully good but just too rich to consume in bulk even if you do not care for your heart.


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Posted 16 April 2014 - 09:00 AM

As the ala carte main courses were being served on large plates, our smallish table could not accommodate all the dishes at the same time and we struggled to quickly polished off dish after dish. So we asked the wait staffs for a few persons' share to be served in a single plate and doing away with the side dishes all together.

Pan Fried Goose Liver and Braised Wagyu Shortrib - The wagyu was a little salty for our palate due to the moromi miso so both Denny and I only had like a piece each and let Toons finished the rest of it.

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Other than a little tough, the Wok Fried King Prawns were still good especially when eaten hot. I don't know why that named this dish King Prawn when the prawns weren't even that big in sizes.

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Unfortunately for us, this round of Potato Wrapped New Zealand Lamb Loin were overcooked; the meat had lost the nice pink centre and was dry and tough.


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