Tastebuds

A food blog from everywhere!

Singapore: Copthorne King’s Princess Terrace Cafe

403 Havelock Road

On Christmas Day (2009! Super-late post, sorry) we had dinner at the Princess Terrace Cafe at Copthorne King’s hotel. Lots of sources seem to point out this restaurant as one of the more reliable ones for local cuisine, so we decided to give it a try.

Rojak: I was too lazy to mix this all up, so I just topped some miscellaneous fruits with the sweet + spicy rojak sauce. This was my first time trying this dish so I don’t have anything to compare it to. Well, the sauce was pretty tangy and accompanied the fresh fruits/veggies quite well. One of the veggies/fruits, however, had that raw taste that I find really off-putting.

Random cube of chicken salad chicken: Very lame. No idea why I bothered trying this.

Beef stew: I ate this off of my dad’s dish. The beef was pretty tender but didn’t have very complex flavours. It was one of the three Western Christmas dishes on offer so I’m guessing this wasn’t one of the restaurant’s specialties.

Turmeric glutinous rice: Great chewy texture but somewhat lacking in flavour. Because glutinous rice isn’t the type of grain that one eats w/ accompaniments due to its density, this dish’s subtle tastes didn’t quite work. The little peppercorns strewn throughout did add an extra kick, though.

Curry chicken: I found this rather bland because the large piece of chicken that I got had yet to soak up the curry’s flavours. Also, sadly, as with most chicken in Singapore, the chicken used wasn’t free-range and alas had that boring, floury texture.

Pig trotters stew: Decent, but the flavours weren’t complex enough. Adding some star anise in there would have been nice.

French green beans: Nothing special, just needed some veggies.

Chicken satay: Awesomely juicy satay with an sweet-spicy peanut sauce. Now, I know that raw cucumbers and onions are often served as accompaniments w/ satay but how exactly does one eat them correctly? W/ the meat, or separately? Oh, and apologies for the crappy photo…

Pho-like soup noodles: I forget the actual name of this dish, but it was prepared fresh. Awesome flavourful soup. Tasted like pho with a non-beef soup base.

Otak-otak: Again, I’ve never had otak-otak before so I can’t make comparisons. Otak-otak is apparently fish paste seasoned w/ spices and grilled in banana leaves. The version that I had here was very soft and salty. Creamy, but too salty.

Bak choy: Found this too oily.

Herbed rice: Lemony + crunchy w/ the herbs.

Popiah: The first time I tried popiah and I loved it! Such complexity in flavours and textures: sweet + spicy from the sauce, the savouriness from the stuffing, and the crunchiness from the bean sprouts, the chewiness of the wrapper, and the slight gooey-ness of the other vegetable stuffing that I was unable to identify. I’ll be trying to recreate this at home sometime.

Bean sprouts + veggies w/ sweet sauce: Nice sauce.

Vermicelli salad: I found the noodles too mushy.

Marinated veggies: Standard.

Pig stomach soup: VERY good broth. The offals were nice and creamy, too.

Chili clams: Spicy + slightly sweet. Wow, lots of spicy + sweet stuff around here.

Peanut pancake: Made fresh, so that was a plus. The pancake part was nice and crispy but I found the filling rather too wet from the steaming. Peanuts should be crunchy!

Pancake w/ banana sauce: The pancake had large holes and tasted a little yeasty, which was fine with me. The banana sauce was neither too sweet nor mind-blowing. Just all right. I think when it comes to creative dishes or dishes that require considerable effort to prepare, complexity of flavours is a must in order to achieve an optimal product.

Desserts: Sooo many, all with slight variations in taste. It seemed, however, that coconut was present in all of them.

Shaved ice w/ toppings: I didn’t like the watered down condensed milk sauce that was basically tasteless. The green jelly stuff was pretty tasteless too. The creamed corn was VERY weird…tasted like it belonged in soup, not a dessert. The only part that I liked was the red beans, which were really only mediocre at best. It was fun making the dessert but not that fun eating it.

Oh my goodness, such a long meal! It was fun, though; buffets are nice ocassional treats. The offering at Princess Terrace isn’t large, but the quality makes up for it. I have to say that this restaurant definitely stands as one of the better buffet places that I’ve tried.

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August 23, 2010 - Posted by | Buffets, Restaurants, Singapore, Travels

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