This August and September, Pan Pacific Orchard's 10 at Claymore presents The Art Of Omi!
Offering Omi Wagyu to complement the hotel restaurant's line-up of local and international buffet delights, it pampers us diners with premium Japanese beef from Shiga prefecture, best known for its rich flavor and exquisite tenderness.
Enticing definitely. We were lured like bees to honey. But wait..... there's a catch.
The Omi Wagyu is not served free-flow like other buffet items.
Why??? (insert crying out loud emoticon)
Limited to a single serving of 100grams per diner, we can choose to enjoy the beef anytime during the buffet meal by presenting the Omi Wagyu tag (on the table) to the service staff.
Between the two cooking choices of Shabu-Shabu and Grilled, we very much prefer the former style.
A simple "wash" in the soup broth suffices to bring out the flavors and exquisiteness of the beef. This quick cooking ensures the marbling and taste of the beef melts in the mouth, leaving a wondrous buttery feel.
So so so good, we wanted more more more!
While we were lamenting about the limited portion of the wonderful beef served, we started exploring the buffet spread.
Boy, were we in for a pleasant surprise!
Omi Wagyu no enough, but..... there's the USDA Tenderloin Steak!
Perfectly grilled to our preferred doneness at the live station, the steak was excellent and a surprise to us mainly due to the quality cut used, which can be rather uncommon for typical buffets.
We went for repeated rounds, savoring it with the accompanying beef jus sauce, as well as drizzles of truffle oil (we added the truffle oil to salads too lol).
Other than the tenderloin steak, the live stations also serves Asian favorites like Penang Laksa and Penang Prawn Noodle Soup.
We couldn't resist trying both bowls of course haha, but liked it to varying degrees. Though the Penang laksa was quite a pleasant slurp, it might need to be more robust in flavors, paling in comparison to the pronounced crustacean broth of the prawn noodle soup.
As the executive chef hails from Penang, his culinary influence is not just seen at the live stations, but the hot food section as well.
Aptly named "Plates of Pleasure", it features perennial favorites including Penang Char Kway Teow. For a rice noodle dish that is fried in larger than usual quantity and left for some time in the chafer before we got to it, it was surprisingly delish!
PinkyPiggu also kept waxing lyrical about the Kerabu Fried Brown Rice. She kept complaining "aiyoh it's carbs! carbs make me fat", but her mouth couldn't stop eating it.
Bursting with aroma from the use of herbs and spices such as lemongrass and kaffir lime leaves, with added crunch from the beansprouts and long beans, I have to agree it was utterly moreish too. Brown rice is used instead of white rice, so it makes the dish healthier in a way.
Other notable mentions from the hot food section includes the Half Shell Canadian Scallop. Served with tang hoon in an appetizing spicy sauce, it was very well put together with the texture of the glass noodles complimenting the pleasant, bouncy chewyness of the scallop.
The Australian Free Range Rack of Lamb was slow-roasted to a lovely tenderness. But there is gamey flavor which might not be appealing to every tastebud. I like it. PinkyPiggu don't.
Not forgetting the chilled seafood section with Boston Lobsters, Prawns, Freshly-shucked Oysters from France, USA and Australia, Queen Roe Scallops and Sashimi.
Though the variety is not the widest we have seen, the freshness of the seafood was top-notch and highly enjoyable.
Special mention goes to the staff mending the cold stations for their attentiveness.
Continuing on to the Desserts, the spread is decent with Cakes, Cream Puffs, Butter Bread Pudding, as well as freshly-cut Fruits.
The Ice Cream section saw some interesting flavors including Gula Melaka and Lemongrass. We find the lemongrass ice cream particularly refreshing after the heavy buffet meal.
There is a live station for ala-minute Crepes too! Choice of fillings include a variety of Jams, Nutella, Chocolate, Banana Chocolate and a personal favourite of mine..... Durian!
Here's a tip: Ask to have your crepe done extra crispy and fill it with double scoops of durian puree! SHIOK!
The wonderful aroma of the durian crepe made PinkyPiggu run far far as usual. Blue Cheese is more of her thing. Err, let's just eat and not get into a debate of which is more pungent haha.
Overall, 10 at Claymore offers a very solid buffet spread and it's a chance for diners to try out Omi beef. In terms of value wise, it easily comes out top considering the servings of premium meats and seafood.
With thoughtful pacing, it is possible to sample most of the offerings resulting in a very satisfying dining experience.
The Art of Omi promotion is available for daily Dinner Buffet from 1st August to 30th September 2016.
Buffet Prices are as follows:-
- Lunch (Mon-Fri): S$42++
- Lunch (Sat & Sun): $48++
- Dinner (Mon-Sun, except Wed): $68++
- Special Wednesday Promotion: 2 persons for $98++
10 at Claymore
Address: Pan Pacific Orchard, 10 Claymore Road, Singapore 229540
Contact: +65 6831 6686
Website: https://www.panpacific.com/en/hotels-resorts/singapore/orchard/stay/dining/10-at-claymore.html
Facebook: https://www.facebook.com/PanPacificOrchard
Prices are (1) Stated in Singapore dollars (2) Subject to 10% service charge & 7% GST (3) Correct at point of published date.
* Written by BFF, a guy who is desperately trying to find a balance while lost in the world of sights, sound and taste.
* Edited with additional inputs by PinkyPiggu
* Photos by PinkyPiggu
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