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Camemberu Singapore Photo: Me with Ian Wright, my travel hero and host for Discovery TLC. What's "Camemberu"? It's the way the Japanese pronounce Camembert, the French cheese. First saw it in an anime series and it just stuck in my mind. Yes, I unabashedly love all things Japanese - the food, culture, people and spirit. Foodwise, they often add their own twist to something foreign and create something totally phenomenal. This Singapore food blog also features travel and eateries in Hong Kong, Japan, Malaysia, Indonesia, Taiwan, Thailand, Australia, etc. Occasionally I veer off into my other loves - books, movies, tech, games, gadgets, and my kids. I currently do freelance writing and/or photography. My articles have appeared on CNNgo.com and Yahoo Makanation. I give the Foodie Lunch Pick on radio 93.8LIVE every Monday. All photos and text copyright reserved unless indicated otherwise. Have a query or see a photo you'd like to use? Just email me - camemberu (at) gmail dot com. Please credit the photo to camemberu.com and I'm Catherine Ling 4 Share Share More Next Blog» Create Blog Sign In
Transcript of My Email - Snorre Food Pte Ltdsnorrefood.com.sg/wp-content/uploads/2016/09/5...So yes, plenty of...
"Every Meal An Adventure!" ~ Food & Travel in Asia
CAMEMBERUCAMEMBERU
Home Singapore Fine Dining Singapore Hawkers Recipes Travel Hotels & Resorts Australia Hong Kong Indonesia
Japan Malaysia Philippines Taiwan Thailand
Wednesday, March 20, 2013
Oh, if there's something Singaporeans just can't get enough of, it's seafood.
So it should be good news that the Triple Three buffet restaurant at Mandarin Orchard is featuring "A
Celebration of Seafood from Norway" from 12 to 28 March 2013.
Norwegian guest chef Adrian Løvold will dish out specialties like Salmon and Asparagus with Brown
Butter emulsion, and Steamed Saithe with Mushroom Stew.
Triple Three Norwegian Seafood Buffet Dinner at MandarinOrchardThe URL you Labels: - Somerset, buffet, seafood
+4 Recommend this on Google
What shall I eat next?
Random Post
Camemberu
Singapore
Photo: Me with Ian Wright,
my travel hero and host for
Discovery TLC.
What's "Camemberu"? It's the way the
Japanese pronounce Camembert, the
French cheese. First saw it in an anime
series and it just stuck in my mind. Yes, I
unabashedly love all things Japanese - the
food, culture, people and spirit. Foodwise,
they often add their own twist to something
foreign and create something totally
phenomenal.
This Singapore food blog also features
travel and eateries in Hong Kong, Japan,
Malaysia, Indonesia, Taiwan, Thailand,
Australia, etc. Occasionally I veer off into
my other loves - books, movies, tech,
games, gadgets, and my kids.
I currently do freelance writing and/or
photography. My articles have appeared on
CNNgo.com and Yahoo Makanation. I give
the Foodie Lunch Pick on radio 93.8LIVE
every Monday.
All photos and text copyright reserved
unless indicated otherwise. Have a query or
see a photo you'd like to use? Just email
me - camemberu (at) gmail dot com. Please
credit the photo to camemberu.com and
I'm Catherine Ling
4ShareShare More Next Blog» Create Blog Sign In
Young lad is only 25 but started cooking 12 years ago. After years with Bocuse d'Or winning restaurants
and a brush with Thomas Keller's The French Laundry, he is now a culinary consultant. Adrian is on a tour
of Southeast Asia for three months, imparting Norwegian cooking skills to other chefs and learning from
them.
You can catch him in action behind the cooking counters. Yes, the girls (and some guys) at my table
thought he was quite the dish himself.
link back.
Meanwhile, いただきます！Enjoy browsing
and leave me a comment if you know of
great places to eat and see!
View my complete profile
Have a query or photo you'd like to borrow?
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Foodie Lunch Pick every Monday 11.45am
with repeat at 12.10pm on 93.8LIVE
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So yes, plenty of seafood. Salmon - smoked, steamed, sashimi-style, grilled and even tandoori-style - is of
course a key feature.
Shellfish of all manner - Atlantic lobsters, blue mussels, deep sea sweet prawns, scallops and King Crabs -
on ice. Plus caviar and lumpfish roe, parma ham and terrines nearby.
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Yeah, you know you want some. Come and get it.
Nyums. These days I can't eat much at buffets, but I love doing the plating and arranging the bounty.
Then afterwards I worry about "how am I going to finish this?"
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Freshly shucked Canadian oysters.
How is fresh seafood best enjoyed? RAW! Tuck into fresh sashimi Norwegian Salmon, Halibut, Scallop and
an assortment of Maki Rolls such as Saba Mackerel Maki Roll. Other sashimi include mekajiki, tuna, tako
(octopus), and hokkigai (surf clam).
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The sushi and sashimi seems better this time round, compared to the last time I was here (for the
Kochi/Kagawa promotion).
Of course, Scandinavia is well known for its cold and cured delicacies.
But it's not all cold preparations here. A special station will boil seafood of your choice.
Camemberu also won HKTB's "Hong Kong
Best Travel Blog" in 2010.
Lobster, scallops, mussels tossed in separate casseroles each with seaweed and filtered seawater.
Personally, I'm not too enamored with this method of cooking - all the seawater, while evocative of coastal
splendour, is a little too salty and overpowers the delicate sweetness of the shellfish. It's got me thinking of
Tom Hanks' character scavenging for food in the seas in the movie Castaway.
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There's even a cheese corner, but I don't think it gets much attention, with all the seafood stealing the
limelight.
Ditto the wonderful looking bread station. I had to control myself and not touch any of this.
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But one station will get you queueing and red meat lovers rejoicing - the Kagoshima slow roasted wagyu
beef! You must not miss, no matter how enticing the seafood is.
Normally I do not have much faith in roast beef at buffets, but the Kagoshima beef more than held up. It is
unctuously tender and full-flavoured. This alone will make you very full but trust me, it's worth it. Oh the
fatty marbling...
Also on the plate, some yorkshire pudding, ham and salad. Plus Atlantic Cod with Beer Batter and
Remoulade and Grilled Greenland Halibut with Truffle Miso, Grilled Asparagus from the grill station. I didn't
take the mashed potato but heard it was good.
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eating withWILDabandon!™ | ASingaporeanmedley ofhawker food –the good, bad,and truly
Norwegian Seafood Bouillabaisse - Monkfish, Cod Fish, Sweet Prawns, Mussels, and Scampi.
Regular stations are still available, like the teppanyaki counter where you can get grilled fish and beef
tenderloin, along with mixed vegetables. Next door is the tempura station with Tiger Prawn, Haddock Fish,
Shiitake, Japanese Sweet Potato, and Hokkaido Pumpkin.
There's dessert too, if you still have any space left.
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But really, I'll tell you a secret - the best food is in the Indian section. Freshly made naans, wonderful
curries, nice tandoori items and lots of papadum.
For this promotion, there's lobster briyani (talk about luxurious!) and Norway Saithe Fish Curry (sublime!).
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The fish curry goes so well with the warm, crisp roti prata.
There are also Chinese-style preparations. Live prawns and Norway Scampi with Hua Tiao and Chinese
Herbal Soup. The dang gui (Chinese Angelica) is strong in this one! But it's the perfect soothing broth
after a big meal. Oh, the prawns are really live. You will witness them being hauled out of a tank and
tossed, jumping for their lives, into a hot wok of boiling soup. So you'll either be smiling with joy at the
freshness or hanging your head in guilt for ordering their death warrant. The scampi is pre-boiled though.
The little cup (top of photo) of Black Ink Chawanmushi with Salmon Trout Roe is also from the same
section. The adjoining Wok station serves Wok-fried Scallop with Asparagus, Wok-Fried Sambal Fried
Rice.
Finish off with Norwegian desserts and pastries such as Apple Gjetost pie, a Scandinavian version of the
classic apple pie, Crème Brûlée, Opera Cake, and Krumkake, a Norwegian waffle cookie and Triple
Three’s sweet sensations like macarons and lovely ice cream.
Celebration of Seafood from Norway (12-28 March 2013)
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Dinner: $128++ per adult
DBS/POSB cardholders get 50% off for 2nd adult diner.
Eat@MANDARIN members will enjoy a special glass of cocktail/mocktail on top of their dining discounts.
For dining reservations, please call 6831 6288/71 or email [email protected].
For latest dining promotions at Mandarin Orchard, see
http://www.meritushotels.com/en/hotelinformation/mandarin-orchard-singapore/whats-happening
TRIPLE THREE
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Tel: +65 6831 6288/71
Open daily
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)
Noon - 3pm (Sunday Brunch)
Many thanks to Mandarin Orchard for the invitation.
Posted 12:01 PM
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1 comment:
Jayden March 29, 2013 at 9:35 AM
The buffet fell terribly short of minimum expectation. Service was lousy, food was not far off. Stick
to ritz, regent and Shang people. Triple 3 came off with triple zeros.
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Good Reviews & Good FoodServed with Passion! Good price Great Svc & Excellent Experience
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