Egg-specially for this Easter weekend from the 25 to 27 March 2016, Bay Hotel Singapore’s STREET 50 Restaurant & Bar in partnership with Gardenasia has hatched up an egg-xciting buffet lunch menu showcasing N&N Farm’s ‘First and Only Pasteurized fresh eggs in Singapore’ and freshly laid quail eggs from Uncle William’s quail farm. Tuck into an egg-clectic mix of egg-centric Western and Chinese dishes, participate in workshops, egg-ducational talks and more this long weekend!
For our tasting, the first course of Chinese cold cuts was a curious choice for an Easter menu, one that wouldn’t be out of place at a typical Chinese wedding banquet. Tender marinated baby octopus, jellyfish salad, springrolls, creamy cocktail prawns, and lightly battered fried quail eggs being the final component and slight twist to the classic accoutrements of a Chinese cold cut platter.
The egg was the star of the second course, and rightly so. 62°C soft boiled egg cooked to wobbly perfection, in a warm bath of Brand’s Chicken Essence. I enjoyed this, especially so when slicing into the egg and allowing its creamy yolk to enrich the soup. You could say it was an ‘egg-cellent’ symbiotic relationship between parent and child. However, positive sentiment wasn’t universal around the table as the strong, herbal taste of chicken essence can be quite divisive. Perhaps a more palate friendly substitute such as chicken consomme could have been used?
Potato Salad with Pommery Mayonnaise, the first Western style plate of the night, was a solid if unspectacular appetiser, served with delicate quail eggs which felt rather disjointed from the rest of the dish. Sliced hardboiled chicken eggs tossed in the mayo would have better complemented the large chunks of potato.
An unexpected but absolutely delightful surprise was the Easter Egg terrarium workshop conducted by Gardenasia, where we got to try our hands at building our very own terrarium. This would definitely be a hit with both children and adults alike. And only for The Buffet Egg-Xperience, a free Easter Egg Terrarium is yours to take home as well for every 4 paying adults.
Leaving us egg-xasperated were the Scotch Eggs. A thin layer of soggy crumb with absolutely no crunch hid only more disappointment within in the form of spongy minced chicken chockful of filler and a hardboiled egg, instead of beautifully runny yolk.
Rich, hearty Italian flavour was abundant in the Oven-roasted Chicken with Quail Egg and Spicy Tomato Sauce, with the addition of capers and olives lending a nice brininess to balance out the heavier components of the dish.
Sambal Prawn with Quail Egg had a lacklustre, slightly too sweet sambal sauce and I’m not quite sure how the quail eggs fit in but was otherwise alright.
Last course and crowd favourite of the night — XO Fried Rice with Crab Meat, was fairly bursting with ‘wok hei’. Each grain of rice, a fluffy, smoky, distinct entity, yet greater than the sum of its parts, making you reach back for just one last spoonful. Simple, but oh so flavourful.
Don’t forget to visit the Pasteurized Eggs Live Station for omelette with truffle oil, sunny side ups and scrambled eggs as well.
This was hosted tasting by Bay Hotel. Many thanks to Christine from CQ WORKS for the invite!
The Buffet Egg-Xperience runs from 25th–27th March for lunch:
$38++ per adult
$18 per child (6-12 years)
STREET 50—Buffet Egg-xperience
STREET 50 Restaurant & Bar
Bay Hotel Singapore, 50 Telok Blangah Road Singapore 098828
Reservations: 6818 6681