White Rose Cafe (York Hotel Singapore)
During my stay at York Hotel Singapore, I had the opportunity to review their lunch Buffet, themed as Treasured Flavours of Singapore’s daily a la carte lunch buffet, which showcases an array of iconic Singaporean classics including the menu’s signature Curry Fish Head, Black Ink Sotong and many more.
We started our meal with a relatively modest order from the wide ala-carte buffet menu. We had a serving of Ngoh Niang, Chap Chye, Achar, Chicken Masala and Silver Fish Omelette, Stir Fried Spicy Clams, Kung Bao Chicken and not forgetting the main highlight, their Signature Curry Fish Head!
We loved the Ngoh Niang, nice generous fillings of minced meat with a slight taste of five spice. The recommended Achar goes well with our white rice. The chicken Masala and Silver Fish Omelette were ordinary, nothing to shout about. Surprisingly, we loved the Kung Bao Chicken, succulent pieces of chicken thigh, stir fried with onions, dried chilli and a home blend of dark soy sauce.
The star of our lunch, the piping hot Curry Fish Head. We have conflicting views on this one, S felt that it was a little too Assam as compared to "Curry". I on the other hand felt that it is well balanced, not overly rich like the traditional curry fish head and it goes very well with rice. Dip the crispy Papadums into the curry for an extra shiokness.
We kicked off second round of the feast with additional orders such as Beancurd with Chye Poh.A uniquely different take to fried chicken with the Curry fried chicken drumlets, we also had Curry Chicken and the highly recommended Black Ink Sotong.
The tofu is simple as a dish on its own, deep fried, drizzled with Soy Sauce and topped with savory chye poh. The curry fried chicken, could do with a heavier marination in my opinion, it was a little dry and lacking in oomph. The curry chicken however was pretty good and Black Ink Sotong is the bomb, rich, succulent with a light subtle kick of spiciness.
Not matter how much we stuff ourselves mad with the curry fish head, Kung Pao Chicken or the Black Ink Sotong, space still manages to find its way for desserts.
We ordered one each of the desserts on the menu, starting from the Chendol, Cheng Tng (Iced Version please~!), Ice Kachang and Chin Chow with Palm Seeds.
I could say, that the desserts were pretty good, the Chendol taste authentic, rich in coconut with a nice fragrant dressing of gula melaka, Cheng Tng has plenty of fillings with a nice rich longan soup, the lime elevates the simple Chin Chow with Palm Seeds. Lastly, Ice Kachang never fails us when done right. I always know the desserts gets a tick when S gives me a nod and smile of satisfaction.
In gist, a simple yet satisfying sunday brunch with plenty of local delights. With plenty of hotels along the Orchard Road stretch that is featuring sumptous international seafood buffet, why not pop by York Hotel for a change of palate with something nostalgic and nearer to home.
This post is sponsored by York Hotel, however, all views expressed above are of my own.
21 Mount Elizabeth
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