The Defining Buffet: Quality not Quantity
Singaporeans are ever eager to break out of their comfort zones and sample dishes with a hint of modern influence – especially those from far flung regions. With the establishment of the two integrated resorts, we have seen an increase in the number of internationally renowned celebrity chefs setting up shop in Singapore or partnering with local eateries.
Today we’re trying something special made the amicable celebrity Chef Peter Kuruvita at The Kitchen Table.
Celebrity chef and sustainable seafood advocate, Peter Kuruvita was recently in town to launch ‘Seafood from the Heart’ in collaboration with The Kitchen Table. As a young boy, Peter Kuruvita’s love affair with food and passion for cooking started in the traditional kitchen of his grandmother’s home in Sri Lanka. The flame within has been going strong for the last three decades for the award-winning chef and restaurateur and it’s burning brighter than ever before.
The W brand brought into vogue the lifestyle hotel concept and is now a status icon with the young and fashionable despite its relatively small market presence. Going with a slightly different concept of what one would usually expect of a hotel, the W Singapore lobby has been expanded and a living room created within, coupled with Woobar, a built-in bar. Likewise, with The Kitchen Table, it has embraced the modern concept of all-day dining in a relaxed and inviting space.
Seafood from the Heart is a special collaboration with The Kitchen Table at W Hotel Singapore, which embraces Peter Kuruvita’s dedication towards fresh sustainable seafood combined with rich Asian spices to deliver mouth-watering dishes.
Check out the raw bar’s impressive shellfish selection and succulent seafood – lobster claws with large chunks of flesh that come off easily, sweet succulent prawns (not tiger prawns, they are endangered), and lusciously sweet New Zealand oysters. There’s of course the usual variety of Japanese sushi (made with tea rice) and generous sashimi cuts.
Ceviche, Lobster Salad Tuna, Tartare Salad. Salads at the kitchen table come in little jars. For those who aren’t fans of salads, Peter Kuruvita’s signature Seared Yellowfin Tuna is available to order as well.
Lobster tail tandoori & Swordfish tandoori. Smokey with Indian spices, the stock runs out fast so make sure you get some when they are available.
(From L to R) Sambhar, Palak Paneer, Malabar Fish Curry, Jheenga Khada Masala, Briyani, Jaffa Kool. Impressive selection of curries with naan breads to accompany. Do try the chutneys as well.
Jaffna Kool. It’s recommended that you start the meal with a bowl of this spicy seafood soup to open up the taste buds. It’s already well spiced so while the Singaporean in you may want additional dollops of chilli on top, don’t. Hearty and a Sri Lankan interpretation of the French Seafood Bouillabaise , I highly recommend trying this for its strong flavours.
Mackerel with Teriyaki. This was ostensibly a popular dish as there were only bones left half way into the session. Teriyaki glazed infused with lemon grass, the fish had a Thai touch to it.
Check out the live cooking stations ever ready to prepare individual portions of Peter Kuruvita’s delightful renditions of Asian seafood cuisines cooked a-la minute for optimum freshness and taste. There’s a variety of surf and turf options – the heaty Wagyu Sirlon with Smoked Potato Puree was remarkable, whereas the chilli linguini prepared with freshly caught Blue Swimmer Crab in squid ink stock lacked the required spiciness.
Glacier 51 Toothfish with sauce Veronique. The Glacier 51 Toothfish, also known as Patagonian Toothfish has complex wagyu-like textures but tastes delicate once in the mouth. Every bite was enjoyable especially when paired with the lovely smooth, creamy grape-like sauce.
Southeast Asian black pepper and curry leaf crab. Simply divine, the crab was well crusted with the flavours sealed in. The sweetness from the black peppercorns and the fragrant aromas from the curry leaves was a welcome reprive from the local black pepper variant.
Chilli Crab Sauce fountain was a highlight, the immeasurable joy of sticking your skewered sticks of fried mantous; watching the rich liquid encapsulate every exposed surface area. We have never had so many mantous in one sitting!
How about a bowl of freshly prepared prawn or meatball noodles to calm the stomach down before the dessert binge? The meatballs were soft and springy in a simple meaty broth.
The colourful Patisserie section tempts diners with lots of delightful desserts, the piña colada pudding and curd & treacle pudding are highly recommended, the latter tends to be the more popular option. So don’t feel guilty about having it as a starter.
From 8 November 2014 for one year only, sail off on a gastronomic voyage filled with the best catch of the season. This Seafood From the Heart buffet is priced at $85++, so start your weekend right with friends and family from 6pm to 11pm every Friday and Saturday.
An additional SGD28++ per person can also be made for two hours free flow of beer.
The Kitchen Table may not have the most extensive buffet spread but its emphasis on freshness and quality certainly makes it a worthwhile visit. The special recipes by Peter Kuruvita and choice of sustainable seafood is well-worth its price.
Expected Damage: $100 – 150/pax
