Media Tasting at Window on the Park
Nestled in Holiday Inn Hotel Singapore Orchard City Centre, Window on the Park continues to honour the local and Asian heritage with its delectable buffet spread. If you are a seafood lover like us, you will be excited to hear about their new offering – Seafood Wok. A colourful stir-fry of different crustaceans including lobsters, crab, prawns, crayfish, mussels and clams; Window on the Park presents the Seafood Wok in three different flavours – Sambal Tomato, Black Pepper and Cream Sauce.
Taking inspirations from both Malaysian and West Javanese culinary culture, the Sambal Tomato Seafood Wok is a vibrant marriage of spice and sweet. Our favourite part? Dipping and soaking the deep-fried Mantou into the savoury sauce. Trust us, one mantou is not enough.
A twist to the local’s favourite – black pepper crab, the Black Pepper Seafood Wok is dangerously addictive. Slathered in a robust black pepper sauce, Chef Ivan Lim’s translation of the famous dish came with a hint of sweetness. Out of the three, this is no doubt the favourite.
Team cream sauce raise your hands! If you are one that always pick creamy Alfredo over anything else, the Cream Sauce Seafood Wok is definitely your cup of tea. It’s also perfect for those who can’t take spicy food. Thick and creamy, the sauce is so delicious that I’m guilty of licking it off the spoon.
Well, if you still prefer traditional local and Asian seafood, dive straight into their Chilli Crab that is smothered in a tangy sweet and spicy sauce. They also have a wide variety of cold seafood to choose from.
The best part? In addition to the 1-for-1 weekend dinner buffet, diners are entitled to one Seafood Work each. All you have to do is to let their friendly service team know which flavour you prefer and the kitchen will get cooking.
Tip: Go in a group of 4 people or more to try all the flavours of the Seafood Wok and get the most out of the 1-for-1 deal!
S$96++ for two adults, S$24 nett per child (6 to 12 years old).
*Service charge(10%) and GST(7%) applicable.
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This article is written by Yi Xuan.