{"id":14311,"date":"2012-10-11T09:06:27","date_gmt":"2012-10-11T01:06:27","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=14311"},"modified":"2016-05-09T16:26:54","modified_gmt":"2016-05-09T08:26:54","slug":"marriott-cafe-singapore-marriot-hotel","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2012\/10\/11\/marriott-cafe-singapore-marriot-hotel\/","title":{"rendered":"Marriott Cafe, Singapore Marriott Hotel"},"content":{"rendered":"

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Marriott Cafe spots a new look with clean lines, light stone and wood, giving it a chic but unintimidating ambience. The food is neatly and beautifully displayed around an open kitchen.<\/p>\n

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Helmed by executive chef Kevin Thomson, a fan of onion, whose culinary philosophy is freshness, you can see that the food is in casseroles and each casserole can serve only 5 people’s portions. Don’t kiasu<\/em> and rush ok? When the food is depleted, the chefs will cook on the spot and replenish the food, so that the food is always fresh.<\/p>\n

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For starters<\/strong>, there are salads<\/strong>, charcuterie<\/strong>, breads<\/strong>, cheeses<\/strong>, which I had none of. Singaporeans go buffet got eat such things one meh<\/em>? Very lugi<\/em>\u00a0(“lose out”) right? I’m proud to be a kiasu<\/em> Singapore so I attacked the cold seafood<\/strong>, which includes prawns<\/strong>, crayfish<\/strong> and oysters,\u00a0all imported from Europe or Australia<\/strong>. If you don’t like your crayfish cold, you can ask the chef to drizzle it with a light butter and garlic sauce which is freshly cooked.<\/p>\n

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There is quite a collection of Japanese food<\/strong>, such as Singaporeans’ favorite, salmon sashimi<\/strong> and unagi<\/strong>.<\/p>\n

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Other Asian food include live pulled noodles<\/strong>, dim sum, chili crab, cereal prawns, Chinese roasted meats. \u00a0<\/strong>\"\"<\/a>Braised Beef Short Ribs<\/strong><\/p>\n

\"\"<\/a>Seafood Marinara<\/strong><\/p>\n

\"\"<\/a>Sauteed Mushrooms<\/strong><\/p>\n

\"\"<\/a>Baked Salmon and Potato Gratin<\/strong><\/p>\n

The most interesting section<\/strong> has to be the Western cooked food<\/strong> section. The special of the day was a duck in orange sauce<\/strong>. Besides what are shown in the photos above, there were\u00a0piri piri “gamefarm” spatchcock<\/strong> (young French chicken) and boudin noir<\/strong> (blood sausage<\/strong> made from pork and pig’s blood<\/strong>). I have never seen any buffets having such items before, items that are suited for fine dining. If you want pasta<\/strong>, the chef cooks it on the spot, customizing to your preference.<\/p>\n

\"\"<\/a>Roast Beef<\/strong><\/p>\n

Although the cooked western food is interesting, the best food comes from the Western roasted section: roasted beef, mutton and pork<\/strong>. The pork is the best item in the buffet: lean but with crackling skin.<\/p>\n

\"\"<\/a>Oreo Cupcake<\/strong><\/p>\n

\"\"Of all the buffets I have had, Marriott Cafe’s\u00a0desserts<\/strong>\u00a0are easily one of the best. Every item is good, from the brownie<\/strong> to profiterole<\/strong>, creme brulee<\/strong> to tiramisu<\/strong>, bread pudding<\/strong> to sticky date pudding<\/strong>. If there is a dessert you must try, it is the\u00a0Eton mess<\/strong>, a traditional English dessert which is a mess of meringue, cream and (usually) tart fruits, simply because you seldom see it in Singapore.<\/p>\n

\"\"<\/a>Assorted Cakes<\/strong><\/p>\n

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For an extra $36+, you can get free flow of alcoholic beverages<\/strong> of white wines, red wines and beers.<\/p>\n

In general, the food could be a little light for those who have heavy palates; the food can benefit from a more heavy-handed seasoning.<\/p>\n

Besides the elegant decor and the special Western dishes, a winning point is that the restaurant is thoughtful<\/strong> to people’s food preferences. For instance, although it is not a halal restaurant, many items do not contain pork and there are labels to state if the dish contains pork.<\/p>\n

Price of Marriott Cafe Buffet<\/h1>\n

Lunch (12-2.30pm)
\nM-Sat: $50+ (adult) \/ $25+ (child)
\nSun: $115+ (with champagne) or $55+ \/ $30+<\/p>\n

High Tea (3-5.30pm)
\nM-F: $35+ \/ $20+
\nSat & Sun: $38+ \/ $26+<\/p>\n

Dinner
\nSun-Th: $65+ \/ $30+
\nF-Sat: $75+ \/ $32+<\/p>\n

Marriott Cafe<\/h1>\n

320 Orchard Road
\nSingapore Marriott Hotel
\nSingapore 238865
\nT: 6831 4605
\nWebsite
\n<\/a>\"chope-reservations\"<\/a>
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Rating: 3.084\/5<\/strong><\/p>\n

PS: Thank you, Joe and Betty, for the tasting.<\/p>","protected":false},"excerpt":{"rendered":"

Marriott Cafe spots a new look with clean lines, light stone and wood, giving it a chic but unintimidating ambience. The food is neatly and beautifully displayed around an open kitchen. Helmed by executive chef Kevin Thomson, a fan of onion, whose culinary philosophy is freshness, you can see that the food is in casseroles […]<\/p>\n","protected":false},"author":263488,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,9283,33738,321278,64648,11880],"tags":[],"class_list":["post-14311","post","type-post","status-publish","format-standard","hentry","category-86793","category-asian","category-buffet","category-large-group","category-orchard","category-western"],"modified_by":"Rubbish Eat Rubbish Grow","jetpack_publicize_connections":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"newspack-article-block-landscape-large":false,"newspack-article-block-portrait-large":false,"newspack-article-block-square-large":false,"newspack-article-block-landscape-medium":false,"newspack-article-block-portrait-medium":false,"newspack-article-block-square-medium":false,"newspack-article-block-landscape-intermediate":false,"newspack-article-block-portrait-intermediate":false,"newspack-article-block-square-intermediate":false,"newspack-article-block-landscape-small":false,"newspack-article-block-portrait-small":false,"newspack-article-block-square-small":false,"newspack-article-block-landscape-tiny":false,"newspack-article-block-portrait-tiny":false,"newspack-article-block-square-tiny":false,"newspack-article-block-uncropped":false},"uagb_author_info":{"display_name":"Rubbish Eat Rubbish Grow","author_link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/author\/rubbisheatrubbishgrow-2\/"},"uagb_comment_info":4,"uagb_excerpt":"Marriott Cafe spots a new look with clean lines, light stone and wood, giving it a chic but unintimidating ambience. The food is neatly and beautifully displayed around an open kitchen. Helmed by executive chef Kevin Thomson, a fan of onion, whose culinary philosophy is freshness, you can see that the food is in casseroles…","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-3IP","jetpack-related-posts":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/14311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=14311"}],"version-history":[{"count":25,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/14311\/revisions"}],"predecessor-version":[{"id":40336,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/14311\/revisions\/40336"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=14311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=14311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=14311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}