Orchard Café revamps its buffet line with Peranakan delights
By Cheryl Chia
A delectable spread of Peranakan dishes is all set to entice at the Orchard Café in Orchard Hotel.
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New Executive Chef Paul Then’s Baba Theatre Kitchen features an array of piquant appetisers, traditional Peranakan delights and sweet, tempting desserts.
Chef Paul introduces his own heritage with dishes such as Pork Neck with Chincalok, Kueh Pie Tee with Langoustine, Babi Pongteh, Ayam Buah Keluak and Itek Kiam Chye. The buffet line just got better with these Straits Chinese additions.
Gorge Yourself
The Orchard Café’s intercontinental buffet still includes favourites such as a sushi, seafood and sashimi counter, so you’ll be spoilt for choice. We especially liked the otak – a rich piece of fish curd that is well blended with spices and coconut milk and wrapped in banana leaves. We couldn’t stop eating it.
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The Ayam Buah Keluak left a solid impression with tender pieces of chicken in the flavourful sauce. The buah keluak is stuffed with minced chicken and the already soft and easy-to-eat insides of the earthy nut.
Sweet Endings
The buffet also adds nostalgic sweet treats to its dessert counter with kuehs such as lapis sagu (colourful layered snack), ang ku kueh (peanut or bean paste filled), kueh dardar (a pancake roll filled with gula Melaka and desiccated coconut) and peanut pancake.
Chef Paul has also prepared pungent treats such as Durian Pengat with Pandan Jelly, Cempedak Crème Brulee and Panna Cotta Chendol. If you love durian, you’ll love the unique take on the Durian Pengat.
Do check out the Peranakan additions to the buffet. We certainly had our fill.
