Looking for a buffet with unlimited servings of ala carte options? Look no further than Pearl of Orient Penang Fiesta at 10 at Claymore, Pan Pacific Orchard. In addition to the Penang street food dishes available, there are seasonal Plates of Pleasure, where you can have unlimited servings of specialities and premium meats in petite portions.
This April and May, Executive Chef Andy Oh and his team will present original creations from his hometown, Penang, and you will be able to savour dishes this Malaysian town is famous for like Penang Char Kway Teow, Assam Laksa, Penang Rojak and many more.
Here are just a few of the dishes you can find at the buffet:
- Fresh sashimi
- Wine Braised Beef Ribs
- Potato Dauphinoise with Aged Salami
- Slow Braised Duck with Salted Vegetables
- Chicken Kapitan Peranakan Style
- Nyonya “Kerabu” Fried Rice
- Goreng pisang
- Inchi Kabin Fried Chicken
- Kueh Pie Tee
- XO Poh Piah: strongly recommend this! Very juicy and flavourful!
Dishes from the live station (from top left, clockwise):
- “Ah Keat” 8 Hours Slow Boiled Bak Kut Teh, with a choice of pork belly ribs, pork intestines, pig stomach, meatballs, beancurd stick and dough fritters
- “Air Itam” Market Assam Laksa, with barramundi, ginger flower and shrimp paste
- Gurney Drive Peddler’s “Cuttlefish Kangkong” with housemade sweet sauce and golden peanut crumbs
- Famous “Green House” Spicy King Prawn Noodles, served with live tiger king prawns
I would recommend the Bak Kut Teh and Assam Laksa. The Bak Kut Teh was a mix of Singaporean and Malaysian style, so there was a good blend of pepper and herbs. In addition, the dough fritter that accompanied the soup was crispy and good to munch on its own or to dunk into the soup. The laksa was sour and came with a generous amount of fish.
Introducing the Plates of Pleasure at the buffet (from top left, clockwise):
- “Pure South” Free Range Rack of Lamb with pumpkin mashed and pepper sauce
- Penang “Loh Bak”: kurobuta belly, beancurd skin and century egg
- Penang Char Kway Teow, served with blue crab lump meat and Chinese preserved sausage
- New Zealand “Silver Fern” Beef Tenderloin with truffle mashed and pepper sauce
The plates of pleasure are small portions of ala carte items, which you can order from the wait staff. These are prepared in the kitchen and not available at the buffet spread. Among the four dishes, my favourite has to be the lamb. It was more tender and juicier than the beef. Also, the mint sauce went really well with the meat.
Ondeh Ondeh and Penang “Teochew” Chendol, the only dessert Plate of Pleasure. The chendol was served with pandanus rice jelly, fresh coconut cream, red bean and durian paste.
Strongly recommended by the staff and chef is this Durian Crepe, which you can get at the live station. Of course, there are many toppings for you to choose from but why waste time with the usual peanut butter and pandan kaya, when you can have fresh durian instead?
I have paired it with lemongrass ice cream instead of the other option of gula melaka ice cream because I thought the lemongrass would be more refreshing and the heaviness of the gula melaka would overpower the dish.
The prices of the buffet are as follows:
- Lunch (Monday to Friday): $42
- Lunch (Weekends): $48
- Dinner (Monday to Sunday): $68
10 at Claymore
10 Claymore Road,
Pan Pacific Orchard, Lobby Level,
Tel: 6831 6686
Opens daily from 0600-1030hrs, 1200-1430hrs and 1800-2230hrs
Nearest MRT Station: Orchard Station (North South Line)