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Chicken Rice Festival Buffet returns at Town Restaurant

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If you’ve been to Town Restaurant’s popular Chicken Rice Festival Buffet last year, you’ll be thrilled to know that this splendid Bbuffet is back! From 16 to 29 June 2014, get ready to indulge in tasty local chicken rice dishes such as our Signature Hainanese Chicken Rice, Ayam Penyet with Sweet Java Chilli Sauce, Ayam Cincalok in Peranakan Style, Devil’s Curry and Nasi Briyani which are meticulously prepared by the chefs of Town Restaurant.

Town Restaurant’s Signature Chicken Rice
Specially prepared by 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.

Hainanese chicken rice at Town Restaurant buffet

Hainanese chicken rice at Town Restaurant buffet

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.

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.

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

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

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 today till 29 June 2014, 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 $54++ per adult and $27++ per child (6 to 11 years old). The buffet 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).

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

Author: Javan Ng
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