maki, prawn, tako, salmon sashimi, pickled ginger
a friend bought lunch today. we were to meet at the square @ furama on 23.2.2016.
silly me did not find out that it was furama riverfront at havelock road (did not come to mind altogether) & just went to furama at eu tong sen street. & i parked at clarke quay for free parking 12pm to 3pm, and walked to furama. that was rather inconvenient since it was the wrong hotel. so i took a cab to furama riverfront & my friend sent me to clarke quay after lunch. 🙂
the square on level 2 serves buffet. there is 1 for 1 promotion at S$55 for lunch, so quite ok, not too pricey.
we were seated near the window area, very pleasant.
salmon sashimi
started with the sashimi station. with the current GBS (Group B Streptococcus) scare, there was a sign stating it was “salt water salmon”.
salmon was very good sweet & fresh. i took very few by my usual standard, just 4 slices.
sashimi
had the cooked prawns (good), tako, skipped the shell fish.
smoked salmon & cold cuts
took a pieces of slami & some smoked salmon.
sushi
& 2 maki – a reverse roll & a spider maki.
root veg confit, asparagus, amerircan prawn salad, sundried tomatoes, salami, turkey salad
i wasn’t expecting much of the buffet actually. there are usually so so.
but these were quite good. turkey salad best, asparagus was good, the prawn salad was good (nothing unusual but good), sundried tomatoes, and the vegetables confit tasty too. i didn’t quite like the beetroot, had much better beetroots before.
tasty curry chicken noodles (not the real curry chicken noodles)
i had to try the curry chicken noodles. it was nothing like (no comparison with) the ah heng curry chicken noodles of course. i would say basically 2 quite different dishes. still the curry was very tasty as a curry dish.
main courses
i was surprised by the main courses too. i almost w/o fail avoid main courses in buffet except for semi-buffet as a single alacarte order. i guess buffet main courses have improved!
i tried nearly every dish.
main courses
pork rib was good, tasty. roast prime rib was competent. fish au gratin was good, but the steamed fish was overdone (both were the same cheap sutchi fish. i am thinking of doing this for my community meals so tried both). oxtail was competent, the braised sauce & vegetables were good. my friend especially liked the deep-fried belly pork. it was just ok for me. there was a mid-eastern lamb preparation i think, very nice too.
pork collar & ham casserole
& the pork collar casserole, surprising quite good. meat looked (& felt when cutting) tough & overdone ut it was actually quite tender.
fish au gratin
as said earlier, fish au gratin was the better preparation.
cheese platter, dried fruits, nuts
i took the 3 cheese – a brie, a blue & another cheese, some dried apricots, sultanas & walnut.
dessert – water melon, new york cheese cake, jelly shooter
not impressed with dessert. anyway not expecting much.
peanut paste (unedible)
the peanut paste was unedible & should not be served. need a hong kong chef.
i quite enjoyed this lunch, chat with friend & trying out different food. one of the few times i actually bordered to try out the main courses, usually just took lots of sashimi…lol..
c.h.e.f andy
c.h.e.f 