Orchard Café at Orchard Hotel gets a new Executive Chef Paul Then where he will helm the entire Culinary Department and will launch his signature Straits Chinese delicacies. Chef Paul pursued his dreams from the age of 14 and has over 30 years of hotel kitchen management and F&B operations experience.
With a rich Peranakan heritage, Chef Paul’s buffet spread will include Baba dishes such as Mango Udang Kerabu (Prawns, Mangoes & Sour Plum sauce), Nonya Chicken Salad, Ginger Flower Sambal Belachan, and soups like Itek Kiam Chye (Braised Fresh Duck Soup with spices) and King Crab “Bakwan Kepiting” (Braised Pork Dumpling Soup with Fresh Crabmeat, Bamboo Shoots and Mushrooms). Heat things up with dishes like Lembu Rendang (Slow-cooked Australian Beef Cheek Rendang with Nonya Spices), Babi Pongteh (Braised Pork Belly with Fermented Beans), Nangka Curry (Jackfruit Curry in Light Coconut Broth), Ikan Kuah Lada (Atlantic Pomfret and Brinjal with Tumeric and Peppercorn Gravy) and traditional Ayam Buah Keluak (Braised Chicken with Indonesian Black Nuts).
Other popular Nonya dishes include the Nonya Laksa with Boston Lobster and Candlenut Pesto, Katafi Seafood, Otah Otah and Kueh Pie Tee.
We hear you should not miss out on Chef Paul’s original creation – the Durian Pengat. His other desserts include Deep Fried Chempedak with Glutinous Rice Fritters and Melaka Palm Sauce, Hot Pisang Pengat, Chendol and Chempedak Binchang Kueh.
Straits Chinese and Asian Buffet is served daily at Orchard Cafe from 8 July 2013:
- Buffet Lunch (12pm to 2.30pm): S$46 (Adult) | S$23 (Child)
- Buffet Dinner (6pm to 10pm): S$64 (Adult) | S$32 (Child)
- Sunday Brunch (12pm to 3.30pm): S$68 (Adult) | S$34 (Child)
