Chicken rice lovers, brace your appetites, because The Fullerton Hotel’s Town Restaurant envisions busting your calorie budget and making it worthwhile to, with the Chicken Rice Festival Buffet that’s happening from 11th till 24th November 2013.
The spread of local chicken rice dishes – including Hainanese Chicken Rice, Ayam Penyet, Chicken Devil’s Curry, Chicken Nasi Briyani and Ayam Cincalok – is a true manifestation of the distinctive characteristics and diversity of various ethnic cuisines in Singapore.
Town Restaurant’s Signature Hainanese Chicken Rice
The Hainanese Chicken Rice is available in three variants – white, roasted and soy sauce chicken – and is served with fragrant rice alongside chilli and ginger sauce. White chicken is usually the best fit for my palate, and in this case it remains so. Moist and tender with slippery gelatinous skin –this has got to be one of the best chicken-rice-chicken I’ve had in a long time.
The quality of chicken is one of the many attributes to their success. Only the freshest chicken is used, no frozen ones. Maximum juiciness and tenderness of the meat is achieved by poaching the chicken in hot water for 50 minutes before soaking in ice water for another 20 minutes.
Chicken Nasi Briyani
The Chicken Nasi Briyani is no stranger to our local palates. This popular Indian and Malay dish is given a refined boost by infusing the basmati rice with saffron. The intensely spiced chicken is unsurpassably tender and juicy. Grab some crispy papadum and tangy mango pickles to accompany.
Ayam Penyet with Sweet Java Chilli Sauce
Ayam Penyet means crispy fried chicken. It is a traditional Indonesian dish that locals are smitten with. The sambal sauce is made of chilli, tomatoes, onion, garlic, belachan (shrimp paste), assam (sour tamarind) and lime juice.
De Costa’s Chicken Devil’s Curry
De Costa’s Chicken Devil’s Curry is Town Restaurant’s Sous Chef Sunny De Costa’s signature dish. The basis of this Eurasian staple comprises fresh chilli, blue ginger, lime juice, candlenut and mustard seed.
Ayam Cincalok in Peranakan Style
The Ayam Cincalok in Peranakan Style is another highlight for me. Spring chicken is braised for 2 hours, till tender and well infused with flavours from the spicy shrimp paste (Cincalok). Complete this dish with pineapple archar (pickles) and crispy prawn crackers.
In addition to the spread of chicken rice dishes, other popular local favourites are also available, including laksa (spicy noodle soup), satay (marinated meat on skewers accompanied by peanut sauce) and bak kut teh (pork ribs soup), and not forgetting an array of sweet indulgence.
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).
On top of the local delights, enjoy ocean fresh seafood every Thursday to Saturday at $69 per adult and $34 per child. Top up to $89 per adult and $44 per child to enjoy a wider spread encompassing an assortment of barbecued items including lobster.
For reservations and enquiries, call or email .