(National Day 2014) The Knolls @ Capella Singapore.

Happy 49th, Singapore! In celebration of this significant day in history, The Knolls @ Capella Singapore has in store some local delights and creations at their very own Capella Singapore Satay Club Experience. This Satay Club will run from 6.30pm onwards over this weekend, featuring local-vibes-items covered below. Of course, what best to have than these comfort food made luxurious this National Day weekend.

If you are in for a heavier meal this lazy weekend, prepare yourself for the National Day Sunday Brunch on 10 August 2014, which also features the satays with a dedicated Satay Club station, on top of some of the usual, including Oyster station, and other items like Whole Roasted Suckling Pig, Bouillabaisse made with local herbs and spices, and Eggs with White Truffle, ooolala. The heavenly spread is priced at $168++ with free flow wines, champagne, and fresh juices, and $128++ for food only.

Satay.

Satay.

Satay :: These have to be the plumpest and meatiest satays I have ever seen. Of course, they are expectedly so considering the attached price tags. My favourite is the Lamb Loin Satay ($6++/stick of 60g); a stick of really moist, slightly chewy, slightly gamey, simply-flavoured, meaty chunky pieces of lamb loin. I was greatly impressed with it, and the accompanying satay sauce could even take a queue number for my palate to attend to them. The Chicken Satay ($3++/stick of 60g) was a cheaper though more ordinary option. Naturally, the meat isn’t as chewy and wholesome as the lamb. I would order a larger percentage of the Lamb Loin Satay, and then the remainder the Chicken for variety. I wouldn’t really order the Wagyu Satay ($12.50++/stick of 60g). I thought it was not as outstanding as the lamb, and is not exactly the most justifiable with it being relatively costlier. If you aren’t picky and would like to order a bit of everything, the Satay Platter ($48++) comprises 2 Lamb Loin Satay, 2 Wagyu Satay and 4 Chicken Satay. Complete with cucumber and onion salad, rice cakes, pineapples and peanut sauce.

BBQ Chicken Wings :: $24++/6pieces

BBQ Chicken Wings :: $24++/6pieces

BBQ Chicken Wing ($24++/6pieces) :: Sufficiently smokey are these plump and relatively larger piece of barbequed chicken wings. The tender meat is cooked to a beautiful golden brown, with its moisture well-retained.

Salted Egg Prawns :: $13++/100g

Salted Egg Prawns :: $13++/100g

Local Chilli Prawns :: $13++/100g

Local Chilli Prawns :: $13++/100g

Black Pepper Prawns :: $13++/100g

Black Pepper Prawns :: $13++/100g

Prawns ($13++/100g) :: Of the three familiar manner of preparing prawns, my favourite has to be the Local Chilli one. The thing is, most places have it sweet, overly, in fact. Here, while it can still be, it has an adequate spiciness kick to it, which I absolutely adore. With that said, it is really hard to find such enjoyable gravy around, but I love it here at The Knolls, so much that I think I had three prawns from this pot alone. Because of the way it is prepared, the prawns also taste fresher and more springy. And of course, multiple mantous. Must order!

The Black Pepper prawns were pretty well done too; it makes my second favourite. Prawns were cooked to a good texture too, and if you love black pepper like I do, this dish is a no-brainer. My only grudge is that it could be a little spicier and packed with more kick. However, the Salted Egg prawns were a little of let-down. Because it was fried to such a consistency, while the flavour of salted egg was definitely a winner, the prawns itself were rather dry.

Sambal Stingray :: $12++/100g

Sambal Stingray :: $12++/100g

Sambal Stingray ($12++/100g) :: I have no doubt that the stingray here is fleshier, fresher and of a higher quality than what you can find out in hawker centres outside, so much that you could almost ‘chew’ on them. I only wish that the chilli could be spicier and less salty. As sambal is more key than the fish itself in this dish, it could potentially make or break it. Depending on your luck / palate, the one I had wasn’t half bad.

Kaya Crème Brûlée.

Kaya Crème Brûlée.

Orh Ni Filo Pastry with Coconut Ice Cream.

Orh Nee Filo Pastry with Coconut Ice Cream.

The desserts were absolutely stunning. In fact, it was one of the best desserts I’ve had in a long time, no less some unique locally-flavoured creations by the Pastry Chef. First up was the Kaya Crème Brûlée. While it seems easy to visualise (it was really merely to think crème brûlée + kaya), the taste was so mind-blowing none of us expected the brilliance of it. It was creamy, kaya-sweet, light and made even more refreshing with the passionfruit sorbet. It was as if it wasn’t good enough, we were introduced to the second dessert, the Orh Nee Filo Pastry with Coconut Ice Cream, drizzled with fresh young coconut milk. It may seem a little too much and possibly cloying at first, but boy were we once again, greatly impressed by it. I was torn; no idea which dessert was better. The richness and heaviness of the yam was cut by the thin crisp pastry and the coconut ice cream. The warm + cold combination worked wonders too. It was so well-balanced I could finish it up with no trouble. By myself.

What’s worth paying for:
Lamb Loin Satay.
Chicken Satay.
Local Chilli Prawns.
Kaya Crème Brûlée.
Orh Nee Filo Pastry with Coconut Ice Cream.

Photos by Kathleen.
Address: 1 The Knolls, Capella Singapore, Sentosa Island
Telephone: 6591 5046 / knolls.singapore@capellahotels.com (takes reservations)
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