10 at Claymore @ Pan Pacific Orchard Goes to Penang! : Pearl of Orient, Penang Fiesta

DISCLAIMER: I think it is only right for me to warn you that following images that you are able to see will cause salivation, stomach growls and other forms of distractions. I am not responsible for any of the following circumstances mentioned below.

1. A pool of saliva from your very own mouth that damages your own keyboard.

2. Your addiction to food porn.

3. You getting dreamy over the pictures of food shown below.

Once you’ve read the above and with your consensus, allow me to unveil the much awaited Pearl of Orient, Penang Fiesta buffet happening soon at 10 at Claymore from 1 April till 31 May 2016. And I was there for the buffet preview, on all of your behalf, to check out the grandiose buffet selection prepared exclusively by Executive Chef Andy Oh who would be presenting original creations from his hometown, Penang.

I’ve personally met Chef Andy for a few days and his signature dishes, Char Kway Teow and Penang Laksa, are two remarkable dishes that left a deep impression on me for the first time I was there. He was able to bring out the traditional flavours of the Penang cuisine which bring about true delight, especially for Asians like us, whose taste buds are well-acquainted to oriental food.

Before the preview, I did not know what I was about to expect till I was there and the buffet spread was beyond my expectations. I was squealing with delight when I saw my favourite Malaysian dishes like Bah Kut Teh, Rojak and Popiah. It’s definitely brought back that nostalgic feel and it gives me that warm and fuzzy feeling as I taste these local dishes which had me reminiscing about my childhood days. Besides, it’s been a long time ever since I indulge in all of these wonderful oriental flavours again.

I was glad that the buffet line-up was revamped but a few selections remained like the so-called ‘buffet essentials’ such as sashimi, bread, cheese and chocolate fondue.

The fresh seafood station is here to stay so you can still indulge in fresh oysters from various parts of the world.

Then comes the main food stations that serve up piping hot Penang specialities like “Live” King Prawn Noodle Broth, Assam Laksa and Barramundi Fillet, XO Seafood Popiah, “Bak Kut Teh” with Kurobuta Belly Ribs, Penang Rojak, Pork Trotters in Black Vinegar, Chicken Capitan, Teochew Chendol and Durian Pancakes!

Food tastes so much more palatable when you know what you are exactly eating and what goes into your stomach. Knowing more about your food makes you appreciate what food is all about. To me, food is not just able the taste but also the way of preparation, the ingredients and the nutrition value behind it.

The Bak Kut Teh is a hands-down winning dish of the day because the broth is exceptionally tasty. I think this dish should be included into their buffet ala carte menu!

You have some freedom to customise your dish to suit your taste. Want more chilli? Go ahead and dunk it in!

I am in love with the homemade lemongrass ice cream and guess what? They have a new ice cream flavour! Gula Melaka! It goes well with the lemongrass ice cream too.

Next to the ice cream station is the fondue station. I kinda wish they can actually play up the ingredients a little instead of the usual marshmallow and grapes. What about some wholemeal biscuits?

It would be awesome if they can have a froyo machine that churns out frozen yoghurt. Chocolate fondue is getting obsolete.

In the middle of the buffet dining area, there’s also another interesting line-up of Penang street food.

Prefer something western? Bread, crackers and cheeses are here to stay.

Here’s an unexpected find! Goreng Pisang or banana fritters! However, the banana they used isn’t very ripe yet so it tasted a little sourish.

Be sure to check out this side of the buffet line featuring Peranakan dishes!

“Nyonya” Kebaru Fried Rice

Each spoonful of rice gives you that explosion of Asian flavours. I’m guessing my folks would love the taste of it!

Chicken Kapitan in Peranakan style

Braised pork trotter with black rice vinegar

Love spicy food? This is your heaven.

And there’s a salad bar for the vegetarians and vegans alike.

Penang rojak station! Pick our your favourite rojak ingredients and toss it into the big wooden mixing bowl. What’s your favourite rojak topping? Mine is You Tiao or the dough fritter.

Even the dessert table looks interesting as it features several durian-flavoured cakes and puffs.

DURIAN CAKE!

The fruit spread is pretty awesome. They serve kiwis this time! This would make fruit bats happy.

Here, they feature an a la carte buffet menu where you can order the listed dishes which comes in small portions for you to taste.

Penang ‘Lok Bah’

Char Kway Teow

I was a little surprise that the portion was down-sized by a lot. I can finish this in 2 spoonfuls. Though I have to agree that previous portion size of the Char Kway Teow I had last year was a tad too much.

Perhaps adding a little more would make the portion just nice and to also keep the dishes looking complete with all the essential ingredients found in it to give that full ‘Char Kway Teow’ experience.

That’s Chef Andy in da house!

I actually never knew that dough fritter could be paired with Bah Kut Teh because I’ve never tried dipping dough fritters in the soup. But I must say that it’s a whole new level of food experience itself.

I was already feeling so satisfied after I had the Assam laksa and bak kut teh but before I let my belly rest, I had to try the prawn noodle.

It’s a good thing that the portions were all small, just enough for you to taste all the flavours encompass in the dish.

Assam Laksa

King Prawn Noodle

Durian desserts!

Kudos to the chefs behind this wonderful spread of Penang specialities!

10@Claymore

Pan Pacific Orchard Hotel

10 Claymore Road

Singapore 229540

Tel: +65 6737 0811

Singapore Toll-free: 1800 7224 342

Monday to Friday ( $42)

Saturday and Sunday  ($48)

Monday to Sunday ($68)

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For dining enquiries and reservations, please call 6831 668 or email dining.ppsgo@panpacific.com

Photo credit: Pan Pacific Orchard