Hey Everybody! Hope everyone is doing great!
It's been quite a while since this blog has seen a new entry, in part because school has just started for me and there's been quite a bit (an understatement, surely) of work that has been screaming to get my time and attention. I do have a couple of dinner appointments lined up in the week ahead, so stay tuned for posts on those ya!
Here's a post about room-service dinner from Swissotel, The Stamford, where me and Daphne stayed over during the National Day weekend.
Complimentary Bread
The buns were alright, but we thought the wholemeal raisin slices were a bit too dry for our liking. We dipped the buns in the smooth and buttery mashed potato (came as a side to my main course) and it worked wonders.
Mushroom Spring Chicken: 4.25/5
A well-fed bird, this spring chicken definitely filled me up for the night. The meat was tender and evenly cooked, with a hint of light mushroom sauce. The fries were thick and potatoey, which was nice.
Char Kway Teow: 4.25/5
Daphne wanted something less-Western, and I suggested that she order this so I could share the chicken with her. The noodles came in a large, hearty portion, but without the usual oilspill that's typical of the char kway teows sold at hawker centres. Adequate portions of ingredients too. It may be a bit pricey for a plate of fried noodles, but well, this is how in-room dining is.
Chocolate Fondue
We had chocolate fondue the following afternoon at the lobby lounge, and I have to admit I had high expectations for this largely because I associated the good, dark chocolate fondue from Swiss Culture to a hotel with well, similar origins. Alas, the chocolate fondue here was more of a milk chocolate variation, and it wasn't heated up that much. I would definitely prefer the addition of tealight candles (to keep the chocolate warm), marshmallows, cookies and maybe a bit of ice-cream as well please!
Price
About $65 for the dinner, including taxes.
Place
Swissotel, The Stamford.
It's been quite a while since this blog has seen a new entry, in part because school has just started for me and there's been quite a bit (an understatement, surely) of work that has been screaming to get my time and attention. I do have a couple of dinner appointments lined up in the week ahead, so stay tuned for posts on those ya!
Here's a post about room-service dinner from Swissotel, The Stamford, where me and Daphne stayed over during the National Day weekend.
Complimentary Bread
The buns were alright, but we thought the wholemeal raisin slices were a bit too dry for our liking. We dipped the buns in the smooth and buttery mashed potato (came as a side to my main course) and it worked wonders.
Mushroom Spring Chicken: 4.25/5
A well-fed bird, this spring chicken definitely filled me up for the night. The meat was tender and evenly cooked, with a hint of light mushroom sauce. The fries were thick and potatoey, which was nice.
Char Kway Teow: 4.25/5
Daphne wanted something less-Western, and I suggested that she order this so I could share the chicken with her. The noodles came in a large, hearty portion, but without the usual oilspill that's typical of the char kway teows sold at hawker centres. Adequate portions of ingredients too. It may be a bit pricey for a plate of fried noodles, but well, this is how in-room dining is.
Chocolate Fondue
We had chocolate fondue the following afternoon at the lobby lounge, and I have to admit I had high expectations for this largely because I associated the good, dark chocolate fondue from Swiss Culture to a hotel with well, similar origins. Alas, the chocolate fondue here was more of a milk chocolate variation, and it wasn't heated up that much. I would definitely prefer the addition of tealight candles (to keep the chocolate warm), marshmallows, cookies and maybe a bit of ice-cream as well please!
Price
About $65 for the dinner, including taxes.
Place
Swissotel, The Stamford.
3 Foodie Comments:
Fascinating blog although it's making me hungry to read it.
August 19, 2009 at 3:26 AMMy husband is allergic to MSG (monosodium glutimate, cheap salt substitute that mimics neuroreceptor chemical) and unfortunately many cheap places in Singapore use it.
It would be very helpful if, in your reviews, you include wheter or not the kitchen claims to be 'MSG free' or not
For a moment, I was expecting a buffet spread...
August 19, 2009 at 2:26 PMAnyway, for good chocolate fondue, I thought Max Brenner's is good, given that they have milk, dark and white chocolate (large) or milk and dark chocolate (small) to dip in...
On the contuary, I thought Laurent's chocolate fondue was disappointing as there isn't enough munchies to dip, leaving behind half a bowl of good chocolate. Oh, the chocolate used in Laurent seems to be acidic which isn't to my liking.
TorontoViewer: All the way from Canada! Nice of you to drop by this blog. It's true that some of the places in Singapore have a tendency to use MSG. Too convenient a way for flavouring. It's not easy though to really determine if the kitchen truthfully doesn't use MSG. Still, good idea, if I detect MSG in the food, I'll try my best to point it out. Thank you for the suggestion! =)
August 19, 2009 at 11:25 PMFen: Haha... If I eat more buffets, I have to get a whole new range of pants! :P
Anyway, it's good to hear you like Brenner's fondue because I heard it wasn't all that good. But now that you said it's not that bad, I'll sure try it out soon!
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