April 26, 2008 (Sat): A rather wholesome experience, I must say. I was most enchanted by the meticulously designed tropical paradise harmonized with British imports in the hotel compound. Inside any shop or restaurant in the hotel- except for Seah Deli and Ah Teng's Bakery- a royal British air pervades.
This restaurant, the Bar and Billiard Room, 'hidden' behind the waxy tropical foliage, have been missed in my walks around the hotel. Outside the restaurant, there are comfortable sturdy sofas that serve those who have to wait for its doors to open; inside, the ultimate beauty embraces you as you wine and dine. I liked the painting of a British man in Malay sarong and songkok and the cupboard displaying fine cigars. I was seated within proximity to them. Then I ordered my chilled beer after waiting for fifteen minutes in the humidity outside the restaurant. The effervescence pleasantly teased my parched throat as my ears were greeted with cracking sound from the BBQ outside on the terrace flanked by tall skinny palms and lilies. The fragrant smoke sailed in with the light breeze through the gaps in the doors.
I followed the trail of aroma and stopped at a pile of frankfurters, beef steaks and big prawns, gourds and zucchinis -- almost done. I came in and checked the whole salmon wrapped in pastry, the beef sirloin and the pasta. Then I walked right to the end where the billiard tables stand. Under the warm glow, the white orchid blossoms hovered over the spread of delicacies: pepper-crusted tuna tataki with wild Mediterannean rice and fruit, an elegant display of salads ( prawn, mozarella, Caesar, duck, etc.), cold pesto ravioli with sundried tomato, a sashimi counter, a spread of big fresh oysters on an ice-bed, a table of cheese sticks, crackers and rolls and the various premium Chablais varieties, desserts (shooters, jellies, pralines, financiers, ice creams) in different colors and flavors, aesthetically arranged in tasteful containers and staggering heights...
There were also eggplant lasagne, stir-fried beef, fish and soups (crabmeat coconut chowder and French onion consomme and tomato) that one could do without.
I started with a bit of everything from the salad bar followed by a small adventure of the 'best oyster hunt'. Frankly each oyster I picked slipped down my throat flushing out the sweetest cold marine goodness.
My next sojourn was at the BBQ table where I picked up three grilled shrimps. "This slice is better!" chipped the chef and flop! a slab of succulent roast landed on my plate followed with bits of the warm colorful Mediteranean veggie. I gave the plump sausages, roast beef and lamb shoulder a pass even though the human line gave a hint of their worthiness. I'd have another chance! I promised myself.
Three hours passed by, and time slowed down for some sweets. The lychee and ginger ice cream and tea (red tea) ice cream were great with my well-assembled plate of very sweet tropical produce: starfruit, dragon fruit, apple, orange, papaya and melons. The pralines resting on a tall multi-tiered glass-stand looked irresistible following the arrival of my hot peppermint tea.
This SGD 69++-per-person experience scores as follows:
Ambience: 5.0 /5.0; service: 3.5/5.0; food: quality-4.8/5.0; variety: 4.8/5.0
