Oscar’s – Revamped Supercharged Sunday Brunch. 1 Dines Free with 3 Paying Adults
For fans of Oscar’s at Conrad Centennial Singapore and Sunday Brunches, the restaurant is back from a revamp and facelift with new exciting inclusions. I know it has always been a regular favourite for many who attest to having a better quality buffet experience.
What is the difference now, you may ask. Other than a new logo, the Sunday Brunch is rebranded as “Supercharged”.
My thinking is that diners will feel SUPERcharged and energized with the selection of food, there is also inclusion with stronger SUPERfood element. There is a 4 metre-long salad bar to look forward to.
I observed that service was also prompt – finished plates on the tables were cleared steadfastly, and water glasses refilled constantly.
Other than the live cooking stations and fresh seafood, check out the premium roast “London Duck”, suckling pig at the carving station, specially created crab recipes by their top Chefs, foie gras, new desserts decadence (crepes suzette and liquid nitrogen ice cream) and healthy blitz of juices and shakes.
10 Highlights Of Oscar’s Supercharged Sunday Brunch at Conrad Centennial Singapore
Wow. This is probably the first hotel Sunday Brunch in Singapore to feature the famous “London Duck”.
These ducks are reared with high farming standards – free-roaming, grain-fed, raised in calm environment with soft music, de-feathered by hand, resulting in meat that is lip-smackingly delicious.
The “London Ducks” have a beautiful golden-brown glow, crispy outer skin, succulent meat when roasted, and do not have a gamey taste.
Other roasts to expect from the Carving Bar include Slow-roasted Argentinian, Mauritian or Chinese-style whole Suckling Pig (on weekly rotation) and Oven roast US Prime Rib.
For the fans of fresh, live, plump and delicious seafood.
One thing I noted about the freshly shucked oysters at Oscar’s: They were specifically imported from three regions known for their oysters – hand-farmed “Live Oysters” from France, Ireland and Canada.
You can tell the freshness of the seafood selection from its vibrant colours. Check out those fiery-red Boston lobsters with fleshy, sweet meat. The variety includes Slipper lobsters, Cherrystone clams, Sea prawns, and Chilean half shell scallops.
As for my eyes (and mouth), there were all on my favourite Snow Crab Legs.
Japanese Sashimi and Sushi
Fresh sashimi including Tuna, Salmon, Swordfish, Snapper, Hamachi, Ika, and assorted Japanese Nigiri and Maki Sushi.
There is a small possibility that you may miss the Noodle Bar, because the section is located outside the main dining room. Now you know.
Rotational local favourites such as Oscar’s Laksa (this is great lemak stuff), slow-cooked Beef Cheek Noodles, Slipper Lobster Noodle with pork ribs, Wanton Noodle, Seafood Tom Yam, Fish Noodle Soup, Bak Chor Mee are available, freshly assembled upon order.
My friend and I actually ordered 4 bowls of the ‘hae mee’ between us (though the last bowl was “hae mee no mee” as we were full on carbs). This is your usual local-hawker dish prawn mee ‘upgraded’ – Slipper Lobster Noodle with Pork Ribs.
The seafood-y soup stock, added with a dash of spicy chilli padi was just unstoppable – rich and comforting to the belly. The pork ribs were soft and lobster chunky. What’s there not to love?
A choice of pasta (Spaghetti, Penne or Fusilli) or risotto prepared à la minute with a selection of homemade organic tomato sauce; Coulis of piquillos, smoked paprika and small capers sauce; or Dijon mustard, sautéed mushroom and cream sauce.
Personal preference, I thought that the cream sauce should have been thicker, and so would choose the more robust tomato sauce the next time I am there.
Pan-seared foie gras with Fleur de sel vanilla salt, apple and passion fruit.
Chef’s Crab Creations
The crab flavours here, are unlike what you have tried elsewhere.
Two types of “Chef’s Crab Creations” are available every Sunday, and the flavours highlight the cultures and creativity of the top Chefs at Conrad Centennial Singapore.
One of the specialties I had was a creation by the Executive Chef David Laval, Balinese-style crab, with live Indonesian crabs cooked with galangal, coriander, fresh chillies, tamarind, coconut cream and fresh herbs.
A 4-metre long salad bar. I do have friends who aim for the salads and fruits (instead of the live seafood) in a buffet, and this move by Oscar’s Restaurant is appealing to those who wish for a more balanced meal.
My friend noticed two types of vegetables which are seldom offered in a buffet context – endives and baby spinach.
There were also more than 30 toppings to choose from, including organic chia seeds, Montmorency cherries and red raisins, gluten-free mung bean chips and Arame wild seaweed.
The superfood element is elevated with a selection of 10-varied small plates. Expect Quinoa with fava beans, roasted pumpkin, fresh mint and grapefruit; Vietnamese salad of Sous vide duck breast with fresh herbs, and Roasted beetroot and green apple slices with grapeseed oil and fresh sage.
Need more superfoods? Have a freshly made shake with chia seeds, fresh berries, mangoes, strawberries, Greek yoghurt and Jarrah honey.
Crepes Suzette and Liquid Nitrogen Ice Cream
Other than the usual freshly-made waffles and pancakes, I chose the less commonly seen here – the Crepes Suzette with Grand Marnier or Cointreau.
A small tip for you: Explore beyond the selection of ice cream flavours available at the dessert bar, and take a few steps to the Nitrogen ice cream section (look out for the smoke) with choices of either sweet potato or vanilla flavour.
Due to the fast freezing method, liquid nitrogen causes fat and water particles to stay extremely small, giving the ice cream a creamier and smoother consistency.
I was greeted by a chocolate-made Gudetama (one of the Sanrio characters) at the Dessert Bar, surrounded with sweet treats galore of Coconut crunch and lime curd, Tofu and green tea panna cotta, Cendol gula Melaka coconut espuma, and Crémeux and mousse Grand cru Manjari, praline and feuillantine.
If I could pick one dessert to recommend, it would be the Oscar’s signature Black Forest Cake which was velvety smooth, layered with lovely amarena cherries.
The Conrad Centennial Singapore Supercharged Sunday Brunch is available every Sunday from 12.30pm to 3.30pm, at Oscar’s Restaurant, located on the lobby level.
• S$98++ per person (inclusive of coffee and tea)
• S$118++ per person (free flow of sparkling wine, house wines and selected cocktails)
• S$158++ per person (free flow of Laurent-Perrier Brut, NV Champagne, house wines and selected cocktails)
• S$40++ per child (6 to 12 years old) / Children aged 5 years and below dine for free.
OscarsDFD Promo: 1 dines free with every 3 paying adults
– Quote “OscarsDFD” during reservation to enjoy this offer
– Prior reservations required
– Cannot be combined with other offers and/or discount benefits
– Subject to availability and valid till 31 July 2016
– Blackout dates apply.
– The Hotel reserves the right to amend the above Terms & Conditions without prior notice.
Conrad Centennial Singapore, 2 Temasek Boulevard, Singapore 038982
Tel: +65 6432 7481
* This entry is brought to you in partnership with Conrad Centennial Singapore.
September 29, 2016
September 29, 2016