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What could be better than putting chicken rice and buffet together. If you love your Hainanese chicken rice, you are in for a good treat. From 11 to 24 November 2013, The Fullerton Hotel’s Town Restaurant will serve up a splendid Chicken Rice Festival Buffet. Available for lunch and dinner, you get to indulge in the restaurant’s signature Hainanese Chicken Rice and four other delicious local variations of the dish. Whipped up by Town Restaurant’s Chef De Cuisine Zacharie Ong, the spread of flavourful Chicken Rice dishes reflect the unique characteristics of the diverse local ethnic cuisines in Singapore.

Town Restaurant’s Signature Chicken Rice
Specially prepared by our Town Restaurant’s culinary team using only the freshest Chicken, the secret to achieving maximum juiciness and tenderness of the meat is by poaching the chicken in hot water for 50 minutes before soaking it ice water for another 20 minutes. This favourite Singapore dish is served with fragrant rice that is cooked with Pandan and Lemongrass, and a tasty broth with fresh cabbages, bean curd and wolfberries and a piquant Chilli and Ginger sauce.

Ayam Penyet with Sweet Java Chilli Sauce
The crispy fried chicken with spicy sambal sauce made of chilli, tomatoes, onion, garlic, belacan (shrimp paste), assam (sour tamarind) and lime juice, is served with fragrant steamed Jasmine rice and achar (cucumber and shallot pickled salad).

Chicken Devils’ Curry
Showcasing Town Restaurant’s Sous Chef Sunny De Costa’s signature Chicken Devil’s Curry, this Eurasian dish is made with fresh chilli, blue ginger, lime juice, candlenut and mustard seed, cooked with chicken and bacon bone that tastes distinctively spicy, tangy and absolutely gratifying. Complement the dish with steamed Jasmine Rice and pickled white radish.

[Left-Right] Nasi Briyani and Eurasian Chicken Devil's Curry

[Left-Right] Nasi Briyani and Eurasian Chicken Devil’s Curry

Chicken Nasi Briyani
A popular Indian and Malay dish, the Chicken Nasi Briyani includes Saffron Basmati rice, an intense spiced flavoured chicken, crispy papadum and mango pickles.

Ayam Cincalok in Penarakan Style
The spring chicken is braised for 2 hours with preserved spicy shrimp paste or Cincalok, a famous Penarakan paste made of fermented shrimps or krill. This dish is accompanied with fragrant steamed Jasmine Rice, Pineapple Archar (pineapple pickles) and crispy Prawn Crackers.

The Town Restaurant’s Chicken Rice Festival buffet will take place from 11 to 24 November 2013, from 11:30am to 2:30pm for weekday (Monday to Friday) lunch and from 6:30pm to 10:30pm for dinner from Sundays to Wednesdays at $53* per adult and $26* per child (6 to 11 years old). It also includes a local spread with favourites like Laksa (Spicy Noodle Soup), Singapore Satay (marinated chicken or beef on bamboo skewer accompanied with spicy peanut sauce) and Bak Kut Teh (pork ribs served with spicy broth).

In addition to the spread of Chicken Rice dishes, enjoy ocean fresh seafood every Thursday to Saturday at $69* per adult and $34* per child (6 to 11 years old), and an assortment of barbecued items including grilled lobsters at $89* per adult and $44* per child (6 to 11 years old).

Town Restaurant
The Fullerton Hotel, 1 Fullerton Square, Singapore 049178
Tel: 6877 8128

Author: Javan Ng

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