Media Tasting at Window on the Park
Located in the heart of the town, Window On The Park at Holiday Inn Orchard presents a luxurious Surf & Turf Buffet dinner that will impress both seafood and meat lover. Diners can choose a main course out of five new creations specially curated by Executive Chef Ken Chaw.
The selection of the main courses are:
- Herbs roasted baby chicken with raisin sauce and pan seared salmon with blood orange sauce
- Poached Hainanese chicken with fragrant rice and braised baby abalone
- Grilled Angus tenderloin steak with peppercorn sauce and Gochujang jumbo prawn
- Braised Wagyu beef cheek and Alaskan cod
- Potato Gnocchi with wild mushroom cream, truffle scented
For the turf, we have the beef tenderloin steak is tender, and served with a rich and elegant peppercorn sauce. Encased in a crispy and golden-brown batter, the surf features a deep-fried jumbo prawn that is glazed with a sweet and spicy Gochujang marinade. The thick and sticky sauce is not too spicy and I loved its savoury and sweet flavour. It is no hard to see why this “East meets West” dish is one of the Chef’s recommendation and a favourite among diners.
The next favourite of the night is the Braised Wagyu beef cheek and Alaskan cod. The tender beef cheeks absorbs the rich flavours of the braising sauce and melts in the mouth like butter. On the other hand, the mild and delicate of the cod is a perfect match with the luscious beef cheeks.
To cater to the vegetarians, the creamy potato gnocchi is flavourful and really hits the spot for people who love white sauce. The starchy morsels are topped with a decadent truffle mushroom sauce bounded together with a heavy cream. Coupled with a generous portion size, this rich dish might get too overwhelming for one to finish. Tip: Get a few different mains to share so you get to try different flavours.
In addition to the mains, diners get to indulge in the buffet spread of appetisers, seafood-on-ice as well as desserts. For the appetisers, go for their DIY Kueh Pie Tee. Using a thicker tart shell, the bite-sized snack retain its crunch despite the moist turnip filling.
Highly recommended by Executive Chef Ken Chaw, the Ondeh Ondeh cake celebrates the traditional local flavour. The desiccated coconut added extra texture to the moist layered cake and it acts as a perfect finishing touch to the dinner.
The Surf & Turf Buffet dinner will be only available from Monday to Thursday, 6.30pm to 10.00pm. At S$80.00+ per person and with a 1-For-1 deal, indulgence has never been so affordable. Call +65 6733 8333 or email firstname.lastname@example.org for enquiries or reservations.
*Service charge(10%) and GST(7%) applicable.
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This article is written by Yi Xuan.