From 25 November to 4 December 2011, Foodfare presents an authentic spread of Peranakan buffet lovingly prepared by renowned Peranakan Chef Philip Chia and their Executive Chef from Vanda Terrace.
Peranakan cuisine, a brilliant fusion of Chinese and Malay cooking, involves hours of complicated preparation and history to boot; its cuisine is passed on generations after generations, and Chef Philip has picked up invaluable cooking tips that will promise an authentic and traditional affair.
Triple Three at Mandarin Orchard has in the past served buffets of different themes. This time, they have brought Hokkaido to the buffet table. Jumping onto the Seafood buffet bandwagon, Triple Three has brought in fresh, air-flown seafood. I cannot begin to explain how fresh the seafood are. Nothing tastes worst than raw, fishy seafood that aren’t fresh.
I attended the buffet on the opening night of the buffet spread and we were treated to a surprise – a Live demonstration of preparing a Yellow Fin Tuna. Triple Three impressed by going to the extent of flying in a whole Yellow Fin Tuna.
It was definitely an eye-opener for me because for one, I have never seen a whole Yellow Fin Tuna up close before. And, to have a Japanese chef prepare and slice up the fish before me was definitely delightful.