Park Hotel Group's 2013 Festive Offerings
I was recently invited to sample some of the specials that the Park Hotel Group will be offering on the buffet line and for takeaway at various outlets this festive season.
I skipped the chilled seafood spread as I wasn't very hungry that evening besides, I had to save room for the specials that were created just for 2013's festive season.
Glazed Five-Spice Bone-In Gammon Ham @ $158.40 (3 kg) / $214 (5kg)
with Orange Cinnamon Sauce
* Park Hotel Group's Festive Goodies for Takeaway
The Glazed Five-Spice Bone-In Gammon Ham was moist and not excessively salty. I could barely taste the five spice seasoning, probably because I only had a small piece with a thin sliver of skin. Available for takeaway during the festive season, the ham is available in 2 sizes.
Asian-Flavoured Turkey (5.5kg) @ S$115.60
with Cumin & Ground Hazelnut Sauce
* Park Hotel Group's Festive Goodies for Takeaway
Park Hotel Group features 2 new flavours of Roast Turkey on the takeaway menu. We sampled the Asian-Flavoured Turkey which was moist and tender. Although I love spices like cumin, I thought that the addition of cumin in the grould hazelnut sauce didn't seem to complement the turkey well. The Roasted Turkey with Whisky & Maple Syrup, Steamed Chestnut Cake and Madeira Jus sounds like a better option.
Angus Rib Eye Beef with Foie Gras & Cabernet Shallot Sauce
From the buffet line at Brizo, Park Hotel Clarke Quay
The Angus Rib Eye was succulent and well-complemented by the rich chunks of pan-fried Foie Gras that was served with it. I love the caramelized sweetness of the Cabernet Shallot Sauce that had been poured over the dish. This dish is worth a try if you're dining at Brizo.
Roasted Spanish Paprika Crispy Pork Belly stuffed with Apricot
From the buffet line at Brizo, Park Hotel Clarke Quay
The crackling from the Pork Belly was crunchy although I wish the meat had been better seasoned. I was told that the edges had more flavour. I guess it can be chalked up to teething issues. The Crispy Pork Belly is worth a try.
Roasted Australian Wagyu Hind Shank with Thyme Jus
Available at Open House, Grand Park Orchard's NYE 2014 Buffet Line
Another highlight from Park Hotel Group's festive offering is the Roasted Australian Wagyu Hind Shank with Thyme Jus that will be available on the buffet line on New Year's Eve at Open House. Adequately seasoned and sufficiently succulent, this dish is worth a try if you're dining at Open House on New Year's Eve.
Cheesy Cauliflower with Bacon & Crushed Idaho Potato with Truffle
From the buffet line at Brizo, Park Hotel Clarke Quay
No matter how full I'm feeling, I always find room for carbohydrates especially when there's cheese, potato and truffle involved. Both starch dishes were delicious without being excessively heavy or salty. Worthy companions to the meat dishes on the line.
Warm Baked Salmon with Seafood & Dill Sauce
From the Christmas Eve Buffet Line at Open House, Grand Park Orchard
I've never been a fan of cooked salmon nor am I crazy about seafood so I wasn't too impressed by this dish. It still seemed fairly popular though amongst the seafood lovers.
Whole Garoupa crusted in Sea Salt with Chive Creme Fraiche
Available at Brizo Restaurant & Bar, Park Hotel Clarke Quay
I preferred the Sea Salt Crusted Whole Garoupa as the natural sweetness of the moist fish was enhanced very simply yet adequately by the sea salt. The fish is good enough to eat on its own without requiring any Chive Creme Fraiche. This dish is worth a try if you're dining at Brizo.
Cream of Oyster with Fennel
Available as part of the festive offerings at Open House, Grand Park Orchard
My favourite item that evening was the Cream of Oyster Soup with Fennel. It was served in an espresso cup with a succulent, fresh oyster that had been coated in light tempura batter and fried till golden brown on the spot. The slighty briny and flavourful soup was not excessively creamy but was light and frothy. A tasty tummy warmer on a cool, rainy evening and especially comforting in the midst of a tiring and stressful period. This is a Must-Try! Available as part of the festive spread at Open House Restaurant, Grand Park Orchard. If you're planning to try this I'd suggest calling ahead to check if it will be served when you visit.
Cream of Oyster & Fennel Soup @ Open House, Grand Park Orchard.
Cream of Butternut Pumpkin with Toasted Pumpkin Seeds
@ Brizo, Park Hotel Clarke Quay
I found the Cream of Butternut Pumpkin with Toasted Pumpkin Seeds soup a little too sweet for my taste as I generally prefer savoury food. I thought it might taste better with some curry in it. Do you like Curried Pumpkin Soup too?
Discounts for superfinefeline's readers
Park Hotel Group is offering some discounts for superfinefeline's readers till the end of the year.
Please quote "superfinefeline" when making reservations to qualify for the discounts listed below.
Find out more details of their festive offerings here: http://www.parkhotelgroup.com/festive/
Grand Park Orchard Open House Restaurant Level 4, 270 Orchard Road, Singapore 238857 Telephone: +65 6603-8855 Email: fnb.gpor@parkhotelgroup.com * 50% off every 2nd paying adult for Festive All-You-Can-Eat (up to 4 diners) from now till 30 December 2013 (except 24 & 25 December). Park Hotel Clarke Quay Brizo Restaurant & Bar @ Lobby Level Cocobolo Poolside Bar + Grill @ Level 2 1 Unity Street, Singapore 237983 Telephone: +65 6593 8855 Email: fnb.phcq@parkhotelgroup.com * Brizo: - 1 dines for FREE with every 3 paying adults for Festive Set Lunch, Semi-Buffet Festive Dinner (Monday to Thursday) & Weekend Seafood Buffet Dinner (Friday & Saturday). Till 30 December (except 24 & 25 December) 2013. ** Cocobolo Poolside Bar + Grill - On 20, 21, 27 & 28 December, 1 dines for FREE with every 3 paying adults for Festive Weekend BBQ Buffet Dinner (Friday & Saturday). PS: Thank you, Park Hotel Group, for the hospitality.