When it comes to impeccable dining and service standards, no one puts two and two together better than Pan Pacific Orchard, Singapore’s 10 at Claymore.

This affordable buffet restaurant is among one of the most popular dining destinations in the city and is a true highlight for carnivores and just about anyone else who appreciates an endless spread of indulgent treats—from local favourites such as prawn noodles to crêpes that come with a selection of sweet toppings of your choice.

In the months of October and November, gear up for 10 at Claymore’s brand new dinner buffet lineup, themed Epicurean Treasures – Jamón Ibérico, Belon Oysters and Lobsters, that will feature a luxurious spread of Jamón Ibérico from Spain, Belon and Fine de Claire oysters from France and Boston lobsters.

These star attractions, in addition to the rest of the buffet spread, can be enjoyed at only S$98++ for 2 pax all week from 01 October to 30 November 2017 when you quote ‘Ladyironchef-Dinner Buffet’ upon making reservations. So gather your friends and family because this is one epic buffet to indulge in!

JAMÓN IBÉRICO FROM SPAIN

The newest addition to 10 at Claymore’s dinner buffet is Spain’s prized Jamón Ibérico. Deftly carved by the chefs at the restaurant’s live station, each piece is sliced super thin to ensure a melt-in-your-mouth sensation along with a robust flavour, courtesy of the magnificent marbling.

For the uninitiated, the Ibérico refers to a special breed of pig that is fed on bellotas (acorns) which are rich in oleic acid and is what gives the meat its pronounced nutty flavour. The meat of the Ibérico is high in healthy omega-3 fatty acids and is also known to lower bad cholesterol.

This specific diet for the pig results in the meat being immensely flavourful, encompassing sweet, nutty and mildly salty flavours.

Jamón Ibérico is best enjoyed at room temperature, paired with a glass of chilled fine wine, on its own or atop a slice of crusty bread. We highly recommend having it thinly sliced to be able to savour the full flavour and texture of the gorgeous pig—with such a high-fat content, the meat will literally melt on your tongue like butter!

BELON AND FINE DE CLAIRE OYSTERS

What is a buffet at 10 at Claymore without some fine oysters?

New to 10 at Claymore is the famed Belon oysters, which some refer to as European Flats. Not to be underestimated, the oddly misshapen Belons, large and plump with a distinct metallic flavour, are a real connoisseur’s oysters to be enjoyed on its own without any lemon or mignonette sauce.

Only a minuscule 5,000 Belons are pulled and sold, making them one of the rarest oysters in the world. Some may love its distinct umami taste while some may not, but nevertheless, you can be sure that they will make an impression.

Delicate in nature, special care must be taken during packing and transporting of these delicious morsels. Belon oysters must be laid on seaweed with the rounded side of their shells—also known as the oyster’s belly—facing down.

Next to the briny Belons is its sweeter and fruitier flavoured counterpart—the Fine de Claire oysters. From the fresh waters of the French Atlantic Coast, these oysters may not be as meaty but they sure leave an aromatic and lingering aftertaste that is both earthy, smooth and deliciously sweet.

BOSTON LOBSTER

10 at Claymore’s dinner buffet also sees this favourite mainstay—Boston lobsters on ice.

The sweet lobster meat is plump and oozing with delicious roe. It is best appreciated when dipped in clarified butter, with a dash of Tabasco sauce or even simply just a fresh lemon squeezed over top. Frankly, the Boston lobsters here are so fresh that they are delicious on its own.

At S$68++ per person, Epicurean Treasures – Jamón Ibérico, Belon Oysters and Lobsters is a complete multi-faceted culinary experience that will appeal to connoisseurs of all cuisines.

On top of the lavish spread, diners will also be treated to 10 at Claymore’s signature Penang favourites, other Asian delights such as sashimi and International dishes. And after the feasting is done, round off your meal with some sweet goodies at the dessert buffet line.

One of the most popular desserts made in-house are the crêpes prepared a la minute with a selection of decadent toppings, from Nutella to refreshing tropical fruits—which we strongly encourage you to leave stomach space for!

And just for Ladyironchef readers, quote ‘Ladyironchef-Dinner Buffet’ to enjoy the buffet at S$98++ for two pax. The buffet is available for dinner only from Monday to Sunday. This promotion is valid from 01 October to 30 November 2017 for dinner from 6.00pm to 10.30pm.

For dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

**Not valid on any special occasions, eve of public holidays or on public holidays. Blackout and closed-out dates do apply.
**Not valid with any credit card discounts and promotions or any on-going promotions.
**Reservations are required.
**The hotel reserves the right to amend the promotional details without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

10 at Claymore
Pan Pacific Orchard, Singapore
10 Claymore Road
Tel: +65 6831 6686
Daily: 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

Pan Pacific Orchard, Singapore has been among Singaporeans’ favourites when it comes to a resplendent buffet spread at very, almost astoundingly, affordable prices.

You might recall its resoundingly successful Pearl of The Orient Penang Fiesta from last year with an unbelievable buffet line-up featuring Penang dishes and oysters.

Pan Pacific Orchard, Singapore has brought back this sell-out buffet, where you not only get to enjoy Chef’s Andy Penang classics but also freshly shucked oysters and lobsters. Yes, all FREE FLOW.

Quote ‘ladyironchef’ to enjoy a Pearl Of Orient Penang Fiesta Dinner buffet at S$98++ for 2 persons. This is one buffet you MUST go for.

Savour Chef Andy’s Penang classics, a labour of his heritage and love for Penang. One absolute must-try at the buffet line-up is the Penang Assam Curry Fish—a new addition to this year’s line-up and one that left a great impression on all of us.

Other Penang classics to love include the Penang Char Koay Teow (our all-time favourite!), Penang Rojak, Penang Char Assam Laksa and Penang Bak Kut Teh.

As if this isn’t a feast on its own, the buffet line-up also includes an array of all-you-can-eat fresh seafood. Who wouldn’t enjoy unlimited oysters and lobsters? There will be three different kinds of oysters and they are all freshly shucked on the spot for your enjoyment.

Now, tell me if you can find a better deal than this. If you cannot, what are you waiting for?

To redeem the offer, you can quote ‘ladyironchef’ to enjoy the Penang Fiesta buffet at S$58++ for two (U.P. S$42++ per pax) during lunch from Monday to Friday, and at S$98++ for two (U.P. S$68++ per pax) during dinner from Monday to Sunday.

Read more about the story of and dishes at The Pearl of The Orient Penang Fiesta Buffet here.

For all dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

Pan Pacific Orchard, Singapore
10 Claymore Road, Singapore 229540
Tel: +65 6831 6686
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

This March, the Pearl Of Orient Penang Fiesta makes its return to the award-winning 10 at Claymore, situated in the lobby of Pan Pacific Orchard, Singapore.

Since its debut last year, Executive Chef Andy Oh (who hails from the quaint town of Penang, Malaysia), has worked with his team to put together a big spread of authentic Penang dishes, which features iconic dishes as the tangy, spicy Penang Assam Curry Fish and the traditional Penang Bak Kut Teh. 

The Pearl Of Orient Penang Fiesta will only be running until the end of May this year, so be sure to make a reservation and have a taste of the finest and authentic Penang cuisine in Singapore.

On top of the Penang dishes, the buffet also features fresh offerings of seafood, especially freshly shucked oysters, lobsters and scallops—you will get your money’s worth when you dine there during dinner.

From 01 March 2017 to 31 May 2017, simply quote ‘ladyironchef’ to enjoy a Pearl Of Orient Penang Fiesta Dinner buffet at S$98++ for 2 persons.

During the process of creating this menu, Executive Chef Andy and his team sought to design a menu that would reflect and “carry on the tradition of offering a variety of classic Penang dishes to bring diners as close as possible to the experience of walking along the streets of Penang.”

With that mission in mind, diners would be pleased to note that ingredients used have either been directly sourced from Penang or are the freshest and most premium of ingredients from local suppliers.

One dish you must look out for is the new Penang Assam Curry Fish. This is definitely one of the most exciting dishes that Executive Chef Andy has added this season!

We loved it for its extremely tasty and tangy sauce. Till today, we cannot forget that distinct aroma when the dish was first served to us. The robust flavours lingered, and we are salivating just at the thought of it now!

The Penang Nonya Perut Yikan is a dish that is prepared with Fish Stomach meat—a rarity in Singapore. Although most would usually avoid eating this part of the fish, we encourage you to throw away all preconceived notions of the fish stomach and to dig right into this dish.

The meat is soft and tender sans the overly strong fishy smell.

Although the signatures of 10 at Claymore include the Penang Char Assam Laksa and the Penang Prawn Noodles, our absolute favourite has still got to be, and will always be the Penang Char Koay Teow.

As the saying goes, old is gold. This is the dish that most would definitely want to get their hands on during a trip to Penang. The tasty fried flat noodles, coupled with juicy prawns and Blue Crab meat (oh my goodness!) amongst other ingredients, is accompanied by the distinct Wok Hei taste that is so hard to replicate and find in Singapore today.

One of our favourite dishes of the buffet is the traditional Penang Bak Kut Teh. A pork rib broth infused with special herbs and Sarawak peppercorn, Executive Chef Andy’s version of the Bak Kut Teh is a blend of both the peppery Singaporean version and herbal Malaysian style.

The broth is extremely nourishing for it is cooked with dang gui, chuan kong and ginseng root. What made this broth perfect for us was the slight hint of pepper amidst the amazing aroma of pork.

A crispy tart shell that is filled with savoury sliced vegetables and prawns, the Penang Kueh Pie Tee is another intricate yet simple and timeless Penang dish that is hard to not love.

This year, the Pearl of Orient Penang Fiesta buffet spread will also carry one of our local favourites—the five spices Ngoh Hiang. Paired together with sliced century eggs, this was a dish that we thoroughly enjoyed as the beancurd skin was crispy and the meat filling was super juicy!

The rojak offered at this year’s Penang Fiesta would comprise for the first time, Penang Pasembur (a rojak that is almost similar to our Singapore Indian Rojak). When eaten, it is dipped into a savoury, spicy sauce served on the side.

What makes the Pasembur really special is that it is closely associated with Penang, and can be eaten at Gurney Drive.

Then there is the Penang Rojak – also known as mixed fruit salad with shrimp paste – made with the shrimp paste hand-carried by Executive Chef Andy, all the way from his hometown in Penang.

It was brilliant. The Penang Rojak’s sweet sauce is infused with rich prawn flavours before being showered with a generous helping of peanuts, which brings about the ideal balance of sweet and salty.

Compared to regular expectations of a Singapore-style rojak, we are confident that this dish will strike a positive chord with all, even for those who usually avoid eating rojak.

Before you stuff yourselves silly with all the other savoury dishes, do make sure that you leave some space for the great spread of homemade Penang desserts; the Penang Kueh Katayap and the Penang Ondeh Ondeh are to die for.

Indeed, it is the touch of hands that really transforms a dish from zero to hero. Pastry Chef Eric has made the Penang Kueh Talam from scratch by extracting the juice from pandan leaves as well as freshly grated coconut milk.

When we tasted the Penang Kueh Talam, the dessert had an extremely smooth texture, and the fragrant flavours of the coconut and pandan melted in our mouths. Definitely a must-try, guys!

Once again, our readers can quote ‘ladyironchef’ to enjoy the Penang Fiesta buffet at S$58++ for two (U.P. S$42++ per pax) during lunch from Monday to Friday, and at S$98++ for two (U.P. S$68++ per pax) during dinner from Monday to Sunday.

If you are going for lunch, do note that it is more of an international buffet with a limited selection of Penang dishes; only the signature Penang items will be available. The dinner buffet is where you get the full range of the Penang local dishes that we’ve featured in this post.

However, do also note that the menu items at the Penang Fiesta buffet are on a rotational basis, and subject to change without prior notice.

This exclusive promotion** is available from 01 March 2017 to 31 May 2017, terms and conditions apply.

**Not valid on any special occasions, the eve of public holidays or on public holidays. **Blackout and closed-out dates apply.
**Not valid with any credit card discounts and promotions or any ongoing promotions.
**Reservations are required.
**The hotel reserves the right to amend the promotional details without prior notice.

For all dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

Pan Pacific Orchard, Singapore
10 Claymore Road, Singapore 229540
Tel: +65 6831 6686
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

10 at Claymore at Pan Pacific Orchard, Singapore has successfully established itself as the go-to place for a value-for-money buffet. It is especially well-known for their freshly shucked oysters and Penang local delights. Dishes are on a rotational basis, whereby the gourmet highlights would largely depend on the period’s festivity.

We hope you guys thoroughly enjoyed last year’s yuletide feast at 10 at Claymore! This year, the award-winning hotel establishment is launching a curated Spring Time Oyster Rhapsody Buffet, where you can sink your teeth into unlimited Lunar New Year delicacies such as Eight Treasure Lotus Leaf Rice, Superior Fish Maw Soup and Yu Sheng at very affordable prices.

Apart from that, the buffet lineup also features many of its popular Penang classics such as Char Koay Teow and Bak Kut Teh, as well as free-flow oysters from five different countries.

Quote ‘ladyironchef’ to enjoy an all-you-can-eat indulgent feast at S$58++* for two during lunch (U.P. S$42++/pax) and S$98++ for two during dinner (U.P. S$68++/pax). This exclusive promotion** is valid from 10 Jan 2017 to 28 Feb 2017 (blackout dates apply).

While most places are closed during Lunar New Year, locals and holidaymakers would be pleased to hear that 10 at Claymore will be operating as per normal—and with a bigger and better menu. This Chinese New Year, be pampered with a Chinese New Year buffet which includes fresh seafood, a divine dessert spread and an array of international dishes.

A traditional lion dance performance will be held at Pan Pacific Orchard, Singapore’s hotel lobby on 03 Feb 2017 at 9am. Tourists and locals on a staycation should definitely wake up early to check out this auspicious dance performance.

Now, let’s get back to the main topic: Food.

No Chinese New Year is complete without Yu Sheng. We understand that the preparation for a family meal could be arduous, so why not take a backseat this year and allow the restaurant’s A team to handle this stressful responsibility?

All you have do is to pick up the gigantic chopsticks and toss to prosperity!

Penang native Executive Chef Andy Oh and his talented crew have gone through the lengths to ensure you feel at home!

Lo Hei aside, you can too anticipate other signature symbolic dishes such as Fatt Choy with Sea Cucumber and Eight Treasure Lotus Leaf Rice that your in-laws will approve.

For those unfamiliar with Chinese delicacies, this is the perfect opportunity to sample a variety of oriental classics. The Fatt Choy—which by the way, sounds like ‘getting rich’ in Cantonese—is a dish which symbolises wealth.

The pen cai is basically a casserole filled with this Fatt Choy we were talking about, braised dried oysters, leafy greens, sea cucumber and prawns. When you talk about luxurious lunar dish, people would think of pen cai, and this will be part of the buffet line-up where you can help yourselves to unlimited portions!

The Sticky Rice Cake—otherwise known as Nian Gao in Mandarin—is an oriental sweet treat that the Chinese would eat every Chinese New Year.

The glutinous rice-based cake is deep-fried with an egg wash and the end result is an incredibly chewy cake encased in a golden brown crisp. The consumption of the Nian Gao is associated with achieving greater heights.

By now, you would have noticed that each Chinese New Year dish has a meaning behind it. Fish is an important ingredient in every Lunar New Year meal as it indicates abundance. From Norwegian fresh salmon sashimi, Hong Kong-style Steamed Grouper to Superior Fish Maw Soup, you will have your fair share of fish dishes here at the buffet. The more, the merrier!

To get the most bang for your buck, head to the Seafood Harvest and Japanese Display Counter and pile your plates with endless Indonesian Mud Crab, Pacific Short Neck Clam, Vietnamese Tiger Prawn, New Zealand Green Lip Mussel, Salmon Sashimi, Maguro, Oysters and more!

Besides Chinese New Year dishes, there is also a mouthwatering selection of Asian and Western delights.

We are talking about authentic Penang hawker fare, Chinese roast meats and Western roasts. The items are on rotation and are subjected to the change and availability of seasonal produce but the quality remains consistent throughout.

Admittedly, the free-flow freshly shucked opulent oysters from five different countries will always be the biggest draw at 10 at Claymore. The decadent variety will make you lose your mind, i.e. Canadian Family Bay Oysters, French Oysters, Irish Premium Oysters, New Zealand Pacific Oysters and the United States Washington Bay Oysters.

This alone is reason enough for us to return to the buffet at Pan Pacific Orchard, Singapore over and over again.

P.S. The oysters are only available during dinner buffet.

10 at Claymore’s massive dessert spread will have your little ones grinning from ear to ear. Just look at the chocolate fountain and the sheer number of cakes!

There is also a Crêpe live station where you can request for a cooked-to-order French crêpes. The choice of fillings includes Nutella, peanut, blueberry, strawberry, peach, fresh cream and even durian.

Now, don’t you agree that this is buffet spread with an irresistible promotion?

Remember to quote ‘ladyironchef’ to enjoy an all-you-can-eat indulgent feast at S$58++* for two during lunch (U.P. S$42++/pax) and S$98++ for two during dinner (U.P. S$68++/pax). This exclusive promotion** is valid from 10 Jan 2017 to 28 Feb 2017 (blackout dates apply).

* Oysters and lobsters are not available in the Spring Time Oyster Rhapsody Lunch Buffet. However, a seafood harvest spread is available during lunchtime.

** Not valid on Chinese New Year Eve, Chinese New Year Day 1 & 2. Blackout dates do apply. The hotel reserves the right to amend the promotional details without prior notice.

Spring Time Oyster Rhapsody Buffet
02 Jan 2017 to 28 Feb 2017 (excluding 27 to 30 Jan 2017)
Weekday Lunch (12pm – 2.30pm): S$42++ per adult, S$21++ per child
Weekend Lunch (12pm – 2.30pm): S$48++ per adult, S$24++ per child
Dinner (6pm – 10.30pm): S$68++ per adult, S$34++ per child

Chinese New Year Eve
27 Jan 2017
Lunch (12pm – 2.30pm): S$48++ per adult, S$24++ per child
Dinner (6pm – 10.30pm) S$88++ per adult, S$44++ per child

Chinese New Year Day 1
28 Jan 2017
Lunch (12pm – 2.30pm): S$88++ per adult, S$44++ per child
Dinner (6pm – 10.30pm): S$88++ per adult, S$44++ per child

Chinese New Year Day 2
29 Jan 2017
Lunch (12pm – 2.30pm): S$68++ per adult, S$34++ per child
Dinner (6pm – 10.30pm): S$88++ per adult, S$44++ per child

Chinese New Year Day 3
30 Jan 2017
Lunch (12pm – 2.30pm): S$48++ per adult, S$24++ per child
Dinner (6pm – 10.30pm): S$68++ per adult, S$34++ per child

Pan Pacific Orchard, Singapore
10 Claymore Road
Singapore 229540
Tel: +65 6831 6686
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

10 at Claymore at Pan Pacific Orchard, Singapore has been impressing with their luxurious, star-studded buffet spreads. Remember the two sell-out Penang Fiesta and the Oysters buffets? Of course you’d remember them because they were absolute value-for-money spreads.

The good news is, from 01 October to 30 November 2016, 10 at Claymore will bring back the best of both worlds with Magni-feast-cent Affair – a line-up complete with fresh oysters, premium meats and Penang fare.

Exclusively for readers of Ladyironchef, enjoy the buffet at a special price of S$98++ for two pax on Mondays to Wednesdays for dinner. Here are some highlights you can anticipate from the spread.

The fresh oysters from the spread include French, Canadian, US, Australian and New Zealand oysters. All oysters are freshly shucked. Have them bare or with some of 10 at Claymore’s homemade condiments such as tomato salsa and red wine shallot vinegar.

Here for the meat? Enjoy some New Zealand grass-fed organic beef carved and grilled a la minute to your preferred doneness.

Lastly, you cannot miss out on 10 at Claymore’s coveted Penang spread. The Executive Chef is from Penang, and he takes pride in serving only the most authentic dishes that taste like (his) home.

The award-winning Peddler’s Famous Char Kway Teow is without a doubt, one of the best renditions in Singapore. And we always go back to the Bak Kut Teh with Kurobuta Pork Belly counter for seconds. Assam Laksa with Barramundi Fillet, Prawn Noodle Broth and Penang Rojak are some other Penang fare that you should try too.

Exclusively for readers of Ladyironchef, enjoy the buffet at a special price of S$98++ for two pax on Mondays to Wednesdays for dinner (the usual price is S$68++ per pax).

To enjoy this promotion, bookings must be made from 28 September to 11 October 2016. This promotion is valid for dining from 01 October to 30 November 2016.

This exclusive promotion is not valid in conjunction with other promotions, vouchers, privileges and/or discounts.

To make your reservations, call +65 6831 6686, or book online at www.panpacific.com/orchard.

10 at Claymore
Lobby Level 2
Pan Pacific Orchard, Singapore
10 Claymore Road,
Singapore 229540
Tel: +65 6831 6686
Daily: 6am – 10.30pm
Nearest Station: Orchard
Dinner: S$68++ per pax daily

This post is brought to you by Pan Pacific Orchard, Singapore.

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 dining.ppsgo@panpacific.com.

Prices
Dinner:
(Daily) S$68++/pax

Pearl of Orient Penang Fiesta, 10 at Claymore
10 Claymore Road
Lobby level 2
Pan Pacific Orchard, Singapore
Singapore 229540
Tel: +65 6831 6686
Daily: 6am – 10.30pm
Nearest Station: Orchard

This post was brought to you by Pan Pacific Orchard.