Got invited for food tasting at STREET50 Bay Hotel for their preview of special buffet which will be launched special for this Easter, “THE BUFFET EGG-XPERIENCE”. It was my very first experience of media invite which is very interesting, fun and very interactive session. Combining games, presentation and informative sharing sessions. Thumbs up to the organizer.
In collaboration with Gardenasia, N&N Eggs and Uncle William from the quail farm, the Buffet Egg-Xperience is made perfect with specialty egg dishes curated using the first and only pasteurized fresh eggs in Singapore…
Chinese Cold Cuts
The Celebration Platter unique to wedding banquets, also known as the combination dish of Chinese Cold Cuts (comprising Jellyfish, Marinated Octopus, Prawn Salad, Spring Rolls and Deep-fried Quail Eggs)
The spring rolls are very crispy, the prawn salad is succulent and tasty, marinated octopus and jellyfish are very refreshing and the quail egg make it perfect, it’s indeed a “celebration” dishes.
62 Degree Celsius Soft Boiled Egg in BRAND’S Essence of Chicken
This minimalist look dishes is very special, the pasteurized egg boiled in 62 degrees celcius. I can say this is very comforting food. If you like the soft and runny egg, this is perfect for you.
Lemongrass Juice
I picked a refreshing drink to accompany this tasting session.
The restaurant ambience.
Potato Salad
If you are potato lovers, this is perfect for you. The creamy tartar sauce mixed well with potato and soft boiled egg, topped with scallion on top to add more flavour.
Braised Tofu with Crabmeat and Egg White
This humble dish remind me of homemade cooking. The tofu so light and soft it’s like melted in mouth. The egg white and crab meat combination on the soup is very comforting indeed. This is definetely one of my favourite dish during food tasting.
And during food tasting they also had some games with free voucher giveaway as well as hands on egg terrarium short session.
Terrarium is not really new stuff for me, but i didn’t expect it to be very easy to do. During this hands on terrarium session, i found out that making a terrarium is very simple.
Very cute right?! You can pick colours and decorate with pebbles as your wish.
So after the interesting hands-on terrarium session, we continued with food tasting.
Scotch Eggs with Mustard Sauce
This English inspired dish made from pasteurized egg, coated with minced meat.
Oven-roasted Chicken with Poached Eggs in Spicy Tomato Sauce
At first i thought it was Chicken Rendang, but when tried it, it’s more like spaghetti sauce, perhaps more into Mediterranean fusion, got the hint with the existence of olives inside the dish. The oven roasted chicken is so tender and juicy. Trust me, it’s not as spicy as it looks. I think will be great if this come with warm white rice.
Signature XO Fried Rice with Crabmeat
This is my another favourite dish on this tasting session. Who doesn’t like fried rice? And please don’t judge this by its humble look. This fried rice is one step further than common fried rice, it’s cooked with XO sauce, so special right? And it comes with crab meat and scallion, this is really addictive fried rice, i can’t stop eating it.
Sambal Prawns with Quail Eggs
This mouthwatering looking dish is a local inspired dish. I love everything with chilli and this sambal prawn is perfect, the prawn is really fresh and succulent. Eat all together with the quail egg and you can feel this dish is very tasty and rich. Again, it will be good if it comes with warm white rice.
For the Easter weekend from 25 to 27 March 2016, Bay Hotel Singapore’s STREET 50 Restaurant & Bar is egged on to bring to the buffet lunch menu some specialty egg dishes curated using the First and Only Pasteurized fresh eggs in Singapore from the N&aN Farm and freshly laid quail eggs from Uncle William’s quail farm. This quadruple partnership is made possible through Gardenasia, the nature-based events management arm of the Nyee Phoe Group, that is renowned for co-organizing with Kranji Countryside Association to bring local farmers and artisans together to showcase their produce at the Kranji Countryside Farmers Market and creating other nature-inspired events.
The Buffet Egg-Xperience is made complete not just with a luscious, egg-cellent buffet spread but you also get to try your hand at the alfresco Easter egg terrarium workshop conducted by Gardenasia’s ‘egg-ffervescent’ instructors, lay your hands at the N&N premium egg bazaar and rub shoulders with the renowned Uncle William Ho, affectionately known as “The Quail Man of Lim Chu Kang”, who is the co-owner of the game-bird farm, Lian Wah Hang Farm as he roves and entertains you with egg-citing quail stories and egg-ducational talks.
“We are egg-cstatic when we know from Gardenasia that N&N Agriculture prioritizes food safety like us, especially with the recent spate of news on public health concern over raw fish in yusheng. Serving pasteurized egg dishes in our buffet lunch will give our diners peace of mind from knowing that pasteurization can kill Salmonella or Bird Flu Virus which may be present inside or outside the eggs. Since pasteurized eggs contain Omega 3 & 6, Vitamin E and lower cholesterol, our customers can certainly look forward to healthier and more nutritious Easter buffet lunch at STREET 50 Restaurant & Bar!” quipped Food & Beverage Manager, Mr Idris Akbar.
Ideal for recipes with lightly cooked eggs or runny yolks, you should hop over to the Pasteurized Eggs Live Station for omelette in truffle oil, sunny side up, scrambled egg or the buffet table for the must-try 62 Degree Celsius Soft Boiled Egg in BRAND’S Essence of Chicken.
Tasting just as awesome with other culinary methods, the not to be missed dishes include Scotch Eggs with Mustard Sauce and the Oven-roasted Chicken with Poached Eggs in Spicy Tomato Sauce.
For subtle nuances of the pasteurized eggs, of worthy mention is the Signature XO Fried Rice with Crabmeat, Braised Tofu with Crabmeat and Egg White and the popular Bread and Butter Pudding with Vanilla Sauce.
Not to be outdone are fresh quail eggs from one of the oldest poultry farms in Singapore. The Celebration Platter unique to wedding banquets, also known as the combination dish of Chinese Cold Cuts (comprising Jellyfish, Marinated Octopus, Prawn Salad, Spring Rolls and Deep-fried Quail Eggs), is a hot favourite, together with Sambal Prawns with Quail Eggs and Laksa with Quail Eggs at the Action Station.
With the complete gamut of egg-xquisite culinary delights, Easter is a whole new egg-Xperience with local farm-fresh difference and a celebration of nature-inspired life, only at STREET 50!
‘The Buffet Egg-Xperience’
25 – 27 March 2016
Buffet Lunch: $38++ per adult. $18 per child (6-12 years)
FREE Easter Egg Terrarium for every 4 paying adults
Plus 15% off adult pricing egg-Xclusively for DBS/POSB Credit Cardmembers*
*Discount promotion is not available on PH but valid on 26 and 27 March 2016
Restaurant Address:
STREET 50 Restaurant & Bar
Bay Hotel Singapore, 50 Telok Blangah Road Singapore 098828
Reservations can be made at Tel: 6818 6681.
For media queries (on STREET 50 Restaurant & Bar), please contact:
Christine Quak
CQ WORKS
cq@cqworks.com.sg
97435011
