It is always said that one must always start with the end in mind. Indeed, buffets are one such occasions where the start and end of the meal is laid out before you; and you mentally work through how to leave some space for dessert, since you know what you might be chowing through already.
However, this was not quite the case at the Verandah’s Chinese New Year Buffet experience.
Chinese New Year Buffet at Verandah Rooftop Rotisserie
In my walk through before the meal started, I did not miss the effort by the chef’s to not only pay homage to the traditional Chinese New Year dishes from various dialects groups in Singapore, but the skills put in to harmonise cooking techniques of Asian cooking with those more commonly used in western cuisines.
The meal started with a traditional “lou hei”, the Verendah’s lou hei was on a less sweet side, and their addition of fried salmon skin would only serve its purposes if the auspicious fish salad was eaten within minutes of its toss.
Live Station
The live station had offerings of a Crispy Skin Suckling Pig and Peking Duck; but it’s a buffet, and I suggest having a serve or two of these and then moving on to the other items. This would help you maximise your dining experience. I told my friend who joined me that evening to do the same for the Seafood-on-Ice and Chinese Cold Appetisers, unless of course, you are a fresh oyster aficionado. The oysters were freshly chucked.
Moving on, I particularly enjoyed the sous vide Wagyu Pichanha, which when I asked for a serve, was sliced to a decent portion and then put over a charcoal grill. This last step helped it developed a nice smokey char to it, while not overcooking it, retaining it tenderness.
The Kamquat Honey Chicken was something children would enjoy, almost like a twist to a sour plum sauce on poultry.
The Porchetta was interesting, and the glutinous rice stuffing was clever play on the dish; like playing tricks on my mind, where my eyes ‘ate’ expecting a certain porchetta flavour, but my mouth tasted something delightfully differently.
Chinese New Year Buffet Line
After whetting my appetite on the starters, I was excited to move on to the food from the Chinese New Year traditional dishes buffet line.
Clearly, the chefs had taken some time to think through and curate a menu that showcased the best of the various dialect groups in Singapore.
It felt like a potluck where your friends came together and said, ‘let me bring what my grandma would make each Chinese New Year for our get-together this year.’
From the simple-looking, but delicious Steamed White Raddish with Duo Scallops, where flavours of the raddish was accentuated by the seafood broth, to the more complicated Prosperity ‘Pen Cai’ where, if you worked your way through, will find gems like pork tendons and dried oysters in it.
I also enjoyed the Braised Pork Belly with Taro. Personally, I felt the serving portion a little too big. I could appreciate the chef’s difficulty in shrinking the serving portion too much as the pieces pork belly and yam would simply fall apart.
Notwithstanding, I thought was a well-executed dish that should be shared with your makan kakis at the table.
Desserts
You will now understand why I say you need to watch your portions above, because desserts were delectable. There was something for everyone, if you brought back back a mandarin orange crème brulee, and the children will snatch it. Picked up Nian Gao with dessicated coconut and you want to go and get another piece.
Personally, I went back for a second serving of the Yam Puree with caramelised pumpkin. For someone who was introduced to this dessert later in life, I found myself drawn to the silky-smooth yam puree and textural contrast from the chopped water chestnuts, together complimented by the sweetness of caramelised pumpkin.
If you are looking for a buffet that your will grandparents will say, ‘this is something familiar for me’, your siblings will go ‘we grew up eating some of these’, and your children being introduced to what you do not know how to cook anymore, I would direct you to the Verandah’s Chinese New Year buffet a try.
In Verandah’s effort to be all things to all men, I think they have not disappointed.
When:
Weekdays, Weekends & Public Holidays, 10 to 12 January 2025, 17 January to 2 February 2025, 7 to 9 February 2025, 6 pm to 10 pm
Adult $108++, inclusive of free flow soft drinks, coffee, tea, and water
Child 6 to 11 years old $50++, inclusive of free flow soft drinks, coffee, tea, and water
Chinese New Year’s Eve, 28 January 2025
First seating: 5.30 pm to 7.30 pm
Second seating: 8 pm to 10 pm
Adult $118++, inclusive of free flow soft drinks, coffee, tea, and water
Child 6-11 years old $58++, inclusive of free flow soft drinks, coffee, tea, and water
Get more details about the Verandah Chinese New Year Buffet.
