Penang food has long been loved by many for its strong and unique flavours incorporated into a plethora of different dishes. This year, the crowd-favourite Penang buffet at 10 at Claymore has returned after a 5-year hiatus, only to present the most glorious Pearl of Orient Penang Fiesta. The team is all ready to impress with authentic Penang dishes, with ingredients specially sourced and flown in from Penang!
From 01 April to 31 May 2016, the special feature will be available at 10 at Claymore at Pan Pacific Orchard, Singapore as an addition to their current running menu. This means that you can savour quality seafood, appetisers and regular mains, on top of an array of Penang delights.
And especially for you, our beloved readers, we have a deal of the century for you. From 01 April to 15 April 2016, if you are dining in a pair (or in pairs), quote ‘I Love Penang Food’ upon making reservations to enjoy the very special and exclusive price of S$98 for two!
There is nothing like a meal of comforting and tasty Penang fare at 10 at Claymore’s Pearl of Orient Penang Fiesta and here is what we loved.
To begin our story, you will be happy to know that the Executive Chef Andy Oh and his team are Penang natives.
They fly back to Penang so very often to source for local ingredients, and to revisit their favourites back home so as to gain deeper understanding of their cuisine and roots; you can be assured that their cooking will be both authentic and made from the heart.
We could definitely taste the heart and soul in every dish served.
To be frank, our initial favouritism went towards the Penang Famous Char Koay Teow and for the fact that it is an award-winning dish by Chef Andy. Of course, we were not disappointed.
The immediate taste of wok hei was prominent and well balanced. And the saltiness of the Chinese preserved sausage was equitable to the lighter blue crab lump meat that was generously tossed together with the noodles.
We love a good bowl of Prawn Noodles. The broth of the one we had from the buffet was flavourful, and the evident robust taste is the essence of brewing the broth for many hours. Free flow prawn noodles? Yes, please.
Penang Laksa should be two things – tasty and sour. By sour, we mean that very distinct taste from the Assam paste that differentiates this dish from everything else.
The Assam Laksa is prepared with fresh Barramundi Fillet to amp it up a notch and we definitely appreciated that extra premium touch.
Chef Andy wanted a way to fuse Malaysian-style Bak Kut Teh – which is typically herbal – with the peppery style that Singaporeans are familiar with.
So, he reinterpreted both traditional Bak Kut Tehs and came up with his “fusion rendition” – a broth that has a primary herbal note, with an underlying peppery base that is not overwhelming, yet distinct enough for that kick. Pig stomach, Kurobuta pork ribs, beancurd skin and more are all the goodness you can find in the soup.
We must say that he did a fantastic job and we couldn’t stop ourselves from going for second helpings.
The Cuttlefish Kang Kong is synonymous with Penang and it might look simple but the actual process of making the sauce from scratch is already an arduous one.
It is unbelievably tasty with crunchy cuttlefish, nicely blanched Kang Kong and the ‘glue’ that holds the dish together – a special sweet sauce all the way from Penang itself. You must however, dip into some of the belacan chili at the side for the spice that will elevate the taste of the dish.
The Lor Bak is a mix of Ngoh Hiang, ginger, Century egg and more – all to be eaten with the dip served on the side. While this dish was not as exciting as the rest, we thought it was still very well put together and serves as a nice appetiser to kickstart your meal.
Could we be anymore impressed with this dish?!
These Assam King Prawns was easily the highlight of our entire meal. Because it was deep-fried first before tossing in the sauce, all the juices and flavours from within the prawns and the heads are amplified in the process. The large prawns remained succulent and we almost wanted more of the Assam sauce just because we couldn’t get enough of it.
Penang rojak is not that different from the ones we have locally and the one by Chef Andy is pretty good. The peanut sauce was spot on without being overly rich nor cloyingly sweet, and pineapples were fresh and crunchy just the way we like it.
We also sampled the Popiah and Kueh Pie Ti and they were both really tasty. The Popiah in particular left a lasting impression because Chef Andy incorporated XO sauce into it for a flavour boost. Blue crab meat lumps are also used to give it an uncommon textural variation.
We couldn’t call it a day without at least a spoonful of the Famous Penang Teow Chew Chendol that has Pandanus Rice Jelly, fresh coconut cream, red bean and an optional durian paste that you can add on.
Now, does that not sound exciting?
A selection of Nyonya Kuehs are also part of the Penang feast line up, and they include the classics such as Ondeh Ondeh, Lapis Sagu (Rainbow Kueh) and Kueh Salat.
If you prefer a slightly savoury option to complete your feast, go for the signature Penang Ban Chang Kueh which has been done in a “crepe” form stuffed with the usual condensed milk and crush peanuts. Chef Andy has also added sweet corn for a touch of sweetness and texture.
You can also get drink such Milo XL (Milo Dinosaur), Bandung or Calamansi Juice for just S$6nett each.
While 10 at Claymore has a selection of international delights in its regular buffet spread, we say you put your focus on the more than amazing Penang dishes. That aside, we want to remind you that for the price you pay, you are entitled to EVERYTHING in the buffet spread, inclusive of fresh oysters and lobsters. Yes, “free flow lobsters” are some of our favourite things to hear.
Only from 01 April to 15 April 2016, enjoy a SPECIAL PRICE* of S$98++ for two to dine for the Pearl of Orient buffet dinner at 10 at Claymore at Pan Pacific Orchard, Singapore only. Advance booking is required so be sure to call or email in advance.
*To enjoy this special offer, use code ‘I Love Penang Food’ when making your reservation.
For dining enquiries and reservations, call +65 68316686 or email firstname.lastname@example.org.
Pearl of Orient Penang Fiesta, 10 at Claymore
10 Claymore Road
Lobby level 2
Pan Pacific Orchard, Singapore
Tel: +65 6831 6686
Daily: 6am – 10.30pm
Nearest Station: Orchard
This post was brought to you by Pan Pacific Orchard.