The Ultimate Crab & Durian Buffet @ Sentosa Boardwalk

Last Saturday evening we finally went for the "Ultimate Crab and Durian Buffet" after hearing so many different reviews from media, bloggers and friends who had tried. We had booked two tables to cater our usual group of foodie friends as well as a few new comers to feast on this "FULLY" booked buffet which starts from 09 - 26 June 2011, 6.00pm to 11.00pm(daily) at the Promontory along the Sentosa Boardwalk.

The long waiting queue of people was there even 10 minutes before the buffet starts and when enter the venue you will see a long buffet line with over 40 different varieties of food to satisfy your hungry and taste. To begin with the buffet you can start with either their cold/hot appetizer such as "Coral Crab Bisque with Sour Cream Soup" to go with freshly baked roll. Or you can pick up something from the selection of Maki Sushi, Poached Tiger Prawns, Prawn and Mango with Avocado Mousse, Fresh Oysters and etc.

Further down the buffet line of this Ultimate Crab buffet, you would at least get to try 5 different crab dishes such as Wok-Fried Chili Sri Lankan Crab, Black Pepper Sri Lankan Crab, Masala Mud Crab shown above. Or others some others like Salted Egg Yoke Crab, Nonya Curry Crab and Ginger Scallion Flower Crab. I am sure for someone who loves crab there is definitely something that suits you.

Even though when comes to seafood, crab eating it is usually not my cup of tea compare to the others like prawn and fish. I find their Masala Mud Crab taste better than Wok-Fried Chili Cab because of it lovely hot and spicy taste from the Masala spices. And if you like spicy food, don't missed out their "Beef Rendang" which is very tender and comes in thick and fragrant gravy which you would love to dip with the Fried Man Tou or as gravy for the crabmeat fried rice.

One of our friend in group recommend this must try "Whole Baked Salmon in Rock Salt" which served with Chive Butter. The fish itself taste so fresh and juicy with it's nature sweetness even without any serving sauce. And personally I prefer this baked salmon compare to their Salmon Sashimi. Some of us are also quite shock to see the orange-red colour of their sashimi but the texture and taste wise was still quite average which generous thickness of slices.

Look at those baskets of D24 Durians! To be honest, Durian are the main reason why I am coming for this buffet. According to one of our friend she said that everyday at around 7.00pm onwards there will be a non-ending queues waiting eagerly for their turn to get hold of a plate or two of these creamy and delicious freshly open Durian.

Although not every seeds of these durians are of good grade but at least you can expect about 80% of it. And if you would like to have something different, perhaps their Durian Pengat which is on the lighter taste compared to the fresh durian pulps will be a good choice for you. But unfortunately the one that we had that day are not served in individual cups with a extra gula melaka topping like what mentioned in some blogs that I have read about. Instead I think the chef have mixed the gula melaka syrup together with the durian puree for our convenient.

Other than Fresh Durian and Durian Pengat, they also served other accompany desserts such as Fresh Cut Fruits, Nonya Kueh, Ice-cream and pastries such as Dark Chocolate Mousse, Durian Cheesecake, Tiramisu and Durian Mousse.

THE ULTIMATE CRAB AND DURIAN BUFFET
Venue: The Promontory, Sentosa Boardwalk
Time: 6pm - 11pm
Prices: Adult $38++ / Child $21++
(Free flow of ice water but other drinks chargeable)
Telephone: 6279 1767

Special Promotions:
Islanders - 15% discount (max. 10 pax per reservation)
ANZ Credit Card - Every 3 paying Free 1

p/s: By the way the buffet is already fully booked till the last day of the promotion. However you can try walk in and may be lucky to get a table.

Each and everyone of us has a wonderful night with good company of friends, food and excellent view from the promontory where we are able to catch the fabulous fireworks and Crane Dance performance. For more read-up and photos related to this buffet, you can refer to their blog links shown below:-

1. Maureen: http://www.misstamchiak.com/

2. Shi Ting: http://lobsterpaints.blogspot.com/

3. Celes: http://celestialdelish.blogspot.com/

4. Derrick: http://www.sgfoodonfoot.com/

5. Meng Ching: http://jessiefoodtrip.blogspot.com/

6. Sherie: http://www.maameemoomoo.com/blog

7. Priscilla: http://www.iluvmyscooter.com/

Steamed Pandan Cake With Sweet Potatoes

I am sure most of us are familiar with the pandan chiffon cake that is available at most bakery stalls. Here with a twist from the previous steamed cake that I have made, I decided to make some Steamed Pandan Cake with Sweet Potatoes. And to make these steamed cakes more fragrance and delicious, you can add in some home-made pandan juice for a superb and natural jade green colour.

When it comes to steamed cake it might look rather easy compared to those bake version but for some of us this might not be the case. I have received a few emails regarding on the "steamed cake" recipe(s)(read more HERE) that they have tried a few times following the recipe(s) to dot and yet they cannot achieve the desire outcome like what is mention on the blog post. Friendly speaking I have failed at least twice while testing out the recipe(s) before I could perfect them with the right texture and outlook too.

[Dessert] Sweet Potato Soup

I am sure you can easily find this common sweet soup available at most dessert stalls in Singapore. But are you willing to pay for the price ranging from  S$1.20 - S$2.50 just for a bowl of Sweet Potato Soup - 番薯汤 similar to this?

In fact you can cook this quick and easy sweet soup anytime of the day at your own comfort zone with just minimum ingredients required. But before you starts you have to take note of some tips to make it taste just as good as what you had from those dessert stalls.

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert. And to enhance the taste of the soup, you can also add in a few slices of ginger and some dried longan for that extra spicy taste and fragrant.

Ingredients: (serves 4)
2 Orange Sweet Potatoes(番薯), peeled and cut into bite-sized pieces
1 Japanese Potatoes, peeled and cut into bite-sized pieces
Cane Sugar To Taste
2 - 3 Slices of Ginger, optional
1.8 Litres of Water
5 Pieces Pandan Leaves, tie to knot

Method:-

1. Bring 1.8 litres of water to boil together with pandan leaves and ginger slices for about 3 minutes.

2. Add in all the potatoes and simmer over low heat for about 20 minutes or until soft.

3. Lastly add cane sugar and stir till dissolved.

4. Remove from heat, ladle into serving bowl and serve warm.


I simply adore this sweet potato dessert which brings back a lot of my wonderful childhood memories where my mum and I used to patron a dessert stall outside the cinema area where we used to visit after our show for late night supper.

[Singapore Blog Awards 2011] Rally Post!

As usually every year during voting and rally period for the Singapore Blog Awards we would have to either record a 2 minutes video or a blog post to thanks our supporters and etc. For me as being the lucky winner for 2009, Best Food Blog Award, it actually widen out my blogging life in different aspects. And also from there I get to know more friends that share same interest such as "cooking, baking, food hunting and photo shots". On top of that, there are also some very supportive blog readers whom often exchange cooking/baking tips with me via blog comments/facebook page. With all these bits and pieces I would like to say "Thank you" to each and everyone of you who gives me your supports and friendships throughout all these years. Without all your kind comments, feedback and support, Cuisine Paradise will not have gone so far with all its' achievements today. So friends and readers, please continue to cast your precious Vote(s) for this 2011 Best Food Blog Awards because your supports are pillars of this blog.

Voting starts from 06 June 2011 - 03 July 2011, for more details click this link HERE for voting instructions. Thanks for your support.