You’re the Tops. Here’s something you don’t hear – much less get – every day.
Atas Otah. By which one means to imply that the fish steamed in banana leaf is no ordinary garden variety, but right up there. And at a down-to-earth price too.
It is bound so rich with ingredients – black cod and prawn and lemak – and served like an otah pie on a plate, you pitch in with a fork.
The newly revamped Straits Cuisine Orchard Cafe in Orchard Hotel is such a moveable feast you have to pace yourself.
Go with several friends so that at least two or three have company to chitchat with while the other two and three take brief respites (10-minute shiok shut-eye to recharge). Because you will need it, if your plan is to fill ‘er up.
In no calorific order – slow-cooked beef cheek rendang, chap chye, babi pongteh, ikan kuah lada, ayam buah keluak.
Between the beef cheeks (eat it with a spoon, Virginia), roast pork belly, roast duck, roast chicken, char siew, nyonya Hokien mee, fish curry, sambal sting ray, steamed carrot cake with mushroom and lapcheong, ngoh hiang, cincaluk omelette. And kueh pie tee topped with nyonya caviar – buah keluak.
And then some, kong bah pao, rojak, satay, popiah, laksa.
At least this is what I ate, before the sweets: Tau suan with yew char koay, bubur cha cha, coconut gula melaka mousse, chempedak crepes, durian pengat.
How can anyone – but a cow with four stomachs – consume it all? Lady, this is Singapore. When we part with S$48 (lunch buffet) and S$68 (dinner buffet) we mean to ingest at least S$50 and S$70 worth. Unless of course you’re a card-carrying senior citizen, then it’s 50% off the buffet lunch Monday to Thursday only.
Here, here, who you calling senior here?!
