Wednesday, 4 November 2015

The Carvery, Park Hotel Alexandra, Singapore

The Carvery, Park Hotel Alexandra, Singapore
The Carvery, Park Hotel Alexandra, Singapore

Overlooking the rooftop swimming pool and sunset bar of the Park Hotel Alexandra, the all-day-dining restaurant, The Carvery is a pleasant location for a meal in the Alexandra area. High ceilings, full length window-walls and tables that spill from air-conditioned spaces indoors to an al fresco patio outdoors, make for comfortable dining at any time of the day. And, meat lovers are bound to be delighted with the offerings: as the name suggests, at the core of the The Carvery are premium cuts of impeccably prepared roasted meats.

The Carvery, Park Hotel Alexandra, Singapore
View As The Sun Goes Down
The Carvery, Park Hotel Alexandra, Singapore
Dining Area
The Carvery, Park Hotel Alexandra, Singapore
Window Table

Ensuring the carnivorous highlight is given full attention, the first thing guests see when entering the restaurant is a three metre long carving station. Heat lamps shine down on a variety of roasted meats causing them to glow in a show of seduction, and an array of accompaniments dot the display counter in a harlequin of colours. Backing the counter are ovens and rotisseries filling guests with mouthwatering anticipation of the contents.

The Carvery, Park Hotel Alexandra, Singapore
Carvery Section - Taken in the afternoon before the meats were out and the crowds too over

Executive Chef Robert Chan believes that high quality meats don’t need much more than a light seasoning, as the natural essence and flavours should be encouraged to shine through. Three to four meats are cooked daily for each sitting.

The beef prime rib is the prized cut of the steer and usually sourced from Australia. Chef Robert dry-ages it in house to intensify the flavours and believes medium rare is the ideal doneness. It’s lightly rubbed in salt and pepper before being slow roasted for up to eight hours, producing a distinctive rosy centre spread evenly across the cut. Maldon sea salt, red wine jus and anchovy butter are chef’s suggested companions. 

the carvery, Park hotel alexandra
Beef Prime Rib

Lamb hails from New Zealand and is given the same seasoning of salt and pepper with rosemary, white wine and onions added to the marinade. Slow roasted and basted in its own liquid, the result is soft juicy slices of medium rare meat. Mint sauce, Dijon mustard and sea salt go nicely with this roast.

Chicken is seen throughout the day pirouetting around the rotisserie. Each bird is hand picked to ensure the precise proportion of meat and bones to guarantee the poultry cooks evenly without drying out. Fresh herbs, carrots, onions, celery and bay leaves make up the marinade and the chicken too benefits from a long slow cooking period to produce tender moist flesh. The truffle butter is a must for this plate.

It was the pork knuckle with crispy crackling however that got nabbed the quickest from the buffet. We had to line up to get a slice of Chef Robert’s signature dish. The brittle crackling is achieved by patting dry the skin, scoring it and rubbing in a generous amount of salt. The sodium draws the moisture from the skin, which is the essential element in producing the attractive crispiness. Sweet mustard is the indicated sauce, but I see not a single soul tainting their prized plateful with any such interference. 

All the expected trimmings are found on the side and while hubby has piled his plate with meat, my veggie-loving tendencies have coveted the supplements. Yorkshire pudding, mashed potatoes, corn on the cob and carrots glazed in sugar and butter all make it to my plate. Sweet potato and butter spinach add some colour, and I enjoy second helpings of the smoked eggplant and soft white polenta.

The Carvery, Park Hotel Alexandra, Singapore
Cold Buffet

We’ve filled our tummies with the roasts, but there’s a line-up of starters including fresh seafood, salads, soups and breads too. Additional main dishes such as coq au vin, seafood bouillabaisse marina, pizza and pasta prepared a la minute ensure no ones goes hungry, and a compact display of desserts provide a sweet ending with petite servings of English trifle and coconut pudding making our taste buds happy.

The Carvery, Park Hotel Alexandra, Singapore
Seafood 
The Carvery, Park Hotel Alexandra, Singapore
Hot Dishes
The Carvery, Park Hotel Alexandra, Singapore
Some Items from the Hot Buffet
The Carvery, Park Hotel Alexandra, Singapore
Desserts

Prices for the buffet seem quite affordable for the Singapore hotel scene. Lunch is a reasonable $38++ and dinner $52++. Friday and Saturday evenings include additional premium cuts and so the cost rises slightly to $62++.

Reasons to visit: pleasant outlook with view over the pool and a good sense of spaciousness, roasted meats.

The Carvery
Park Hotel Alexandra
323 Alexandra Road
Singapore 159972
+65 6828 8888


16 comments:

  1. The cold buffet, hotel deco, etc reminded me of Finland or somewhere in the Scandinavia?!
    I had bear meat in Finland.
    Shh.. Don't tell Winnie! ;-p

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    1. I'm curious as to how bear meat tastes? I'm yet to visit Finland, but if I do I will look out for any bear dishes ;-)

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    2. Quite tough, rather gamey, bit like wildboar meat.
      You can even get tinned bear meat at Helsinki Airport!

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  2. What a magnificent array of food. Makes my "tummy" rumble in delight.
    Oh why can't I cook Roast Beef like that. I follow the cooking instructions so
    carefully and it is always un-red inside! Which of course means all the moisture has
    been cooked out - damn!
    That haze as shown I presume is due to that bloody illegal forest burning in Indonesia???
    Also where exactly is Orchid Road (or has that name been changed) from this new Park Hotel?
    When I only once stayed in Singapore - the old Park Hotel was in Orchid Road.
    Hope you were able to watch the "fairy tale and magical" Melbourne Cup?
    Of course the winner was most unexpected - 100/1 !!!!
    Well maybe 2016.
    Cheers
    El Colin Cordobes - the failed tipster AGAIN!

    ReplyDelete
    Replies
    1. Oh so you cook? I can't say I'm very successful myself with meats - I'm more of a baker, and I love my fruits and veggies so only eat meat when I'm out really.
      Yep, the forest burning is the cause - one of the biggest environmental disasters caused by humans in the century and frightfully under reported in international media.
      This is a sister of the hotel in Orchard Road, which is about a 10 minute drive away. You wouldn't believe how much this city has changed since your last visit.
      Well, I'm going to know better for next year, not to take your tips!
      :-)

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    2. Oh yea of little faith! How was I to know it was the day of MIRACLES and so touching also
      for all. It is news, news and more news here. The World could be blowing up but here it is
      all Melbourne cup talk.
      Oh I do know from family and friends the incredible changes of Singapore.
      Ha ha - if I didn't cook - I'd starve. Just a pity in my youth I didn't do a cooking class.
      You can't eat on my diplomas!
      Cheers
      Colin

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  3. Oh my God that is so funny....this is just how mum cook the lamb - same recipe,  same instructions. I adore lamb with roasted potatoes and beer...hmmmmm

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    1. I'm sure that's where chefs get their best inspiration - from their mums!

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  4. We had one very nice one in Kuching - the chef's Austrian or something, married a local. Very nice! They bring you all the meat one by one on skewers and plates and serve the serving size according to how much you want, eat all you can...and they have a buffet spread too, mostly vegetables and salads. He left the place and some other people took over...and I think it is now a halal place, so no pork. Have never tried this new one.

    This one is really very cheap, even on weekends...as long as we do not convert into our miserable ringgit.

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    Replies
    1. I thought the price was quite reasonable for a Singapore restaurant too. Oh yes... I try not to make the conversion as it's just depressing.

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  5. New Zealand Lamb with Mint + Dijon Mustard? Send me 10 plates.

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  6. All looks good. Love my meat, just vegetables doesn't fill me..price is reasonable.

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  7. Such fun to have a lovely spread of goodies on a buffet, so you don't have to pick just one from the menu. And such views!

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  8. those prawns on the counter look positively gigantic! :)

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  9. Monica, I would be very interest in hearing how you find the places you post about. You really do post about the best! I love your posts and photos, thank you so much for sharing. :)

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