(Christmas 2013) STREET 50 Restaurant & Bar @ Bay Hotel Singapore.

If you’re wondering if STREET 50 Restaurant & Bar is really located at Street 50, it is, considered; it’s at 50 Telok Blangah Road. If you haven’t been there, read about my previous experience here.

If you are one who wishes upon the star, you should wish that you’re at STREET 50 Restaurant & Bar @ Bay Hotel Singapore for Christmas this year, because they have, up their sleeves, a Glitter Buffet Menu. Outside of the 6 exclusive special highlights available during this buffet (which will be covered in detail, to come), the buffet line includes, I must say, quite a wide array of seafood, meat and other items alike! I was pleasantly taken aback to learn that at a relatively cheaper price at $98++ (an additional $48++ for free flow of sparkling wines, house wines, beer, juices and soft drinks), you can expect to see items like Fresh Oysters, Crabs, Scallops, Roasted Boneless Lamb Leg, Mussels Bourguignon, Christmas Log Cake, and Christmas Pralines and Cookies, on top of live barbeque stations preparing items like Squid with coriander and ginger rub, and Crayfish, almost on an ala-minute basis.

Langoustine with Thai Pomelo Salsa.

Langoustine with Thai Pomelo Salsa.

Langoustine with Thai Pomelo Salsa :: Langoustine, a kind of shellfish, also known as Norway Lobster, when prepared with juicy pomelo pulp, citrusy lime juice and Thai spices, was really quite an appetizer. I’d like to think most Thai-style prepared dishes would make a good appetizer due to its nature of being spicy and sour at the same time, whetting your appetite ready for more to come. This was exactly the case. The chunks of shellfish became a by-product sub-consciously. A good one, no less.

Asparagus & White Fungus Barigoule.

Asparagus & White Fungus Barigoule.

Asparagus & White Fungus Barigoule :: An inspiration from the traditional French style Artichokes Barigoule, Chef Ricky twisted this such that the sweetness of the asparagus would go with the crispy crunch of the white fungus, and then shower it with white wine. I like the white wine part, really, but I thought the asparagus was still quite hard to swallow (for a non-vegetables lover like me). It was rather oily too.

Tandoori Turkey Breast.

Tandoori Turkey Breast.

Tandoori Turkey Breast :: One of the items you can get out of the Carving Station, this Tandoori Turkey Breast is marinated with Tandoori spices overnight, and then oven-baked for the flavors to set in while retaining its moist. Because it’s prepared in such a manner, there was no issue with it being bland, tough or the usual you get from a Turkey. I thoroughly enjoyed this Turkey dish with or without the accompanying sauce. It’s served with raita (Indian side dish of yogurt that contains cucumber and over here, mint too), an interesting take on turkey.

Oxtail with Guinness Stout & Espagnole Sauce.

Oxtail with Guinness Stout & Espagnole Sauce.

Oxtail with Guinness Stout & Espagnole Sauce :: When it comes to dishes like this, it’s a love-it-or-hate-it aftermath. I belong to the former group. The port wine and Guinness stout combination gave the Oxtail a kick of bittersweet-ness. The tenderness contributed to the favorable feedback too.

Durian Trifle.

Durian Trifle.

Durian Trifle :: Served in a glass on the buffet day, the first of the two dessert creations is made of fresh durian pulp, durian custard and layered sponge, topped with cubed fresh fruits. I’m a durian fan, but when compared this with the dessert below, I found myself digging into the latter more often than I’d expected!

Bread & Butter Pudding with Ginger, Longan & Vanilla Brandy Sauce.

Bread & Butter Pudding with Ginger, Longan & Vanilla Brandy Sauce.

Bread & Butter Pudding with Ginger, Longan & Vanilla Brandy Sauce :: Bread & Butter Pudding. Ginger. Vanilla Brandy Sauce. Sorry, I’m sold already. The mash up was a brilliant one. Though there were many ingredients that are sweet, it didn’t turn out unbearable. I especially love the hint of ginger amidst the sweetness. Pop a longan or two in for an added burst of sweetness!

The Glitter Buffet menu is only available on 24, 25, 31 December and 1 January, 6.30pm – 10pm. Price for kids aged between 6 – 12 is $48++, including juices and soft drinks. Granted, it isn’t the most grand restaurant you’ll see, I thought with the items you’ll see at the buffet line, coupled with the relatively cheaper price, it might be worth a visit.

Special gratitude to Wanzhen, Cristabel and Dennis and the Craft Communications team, and the Bay Hotel Singapore team for the hospitality and hosting the invited tasting.

Address: 50 Telok Blangah Road, Bay Hotel Singapore
Telephone: 6818 6681 (Takes Reservations)
Opening Hours: 11.30am – 10.30pm (Daily)

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