The Chicken Rice Festival Buffet is available for lunch and dinner at The Fullerton Hotel’s Town Restaurant from 11 to 24 November 2013. Enjoy the signature Hainanese Chicken Rice and four other delicious local variations prepared by Chef De Cuisine Zacharie Ong. This national dish of Singapore is prepared using only the freshest Chicken poached in hot water for 50 minutes before soaking in ice water for another 20 minutes. Served with fragrant rice cooked with Pandan and Lemongrass, and a tasty broth with fresh cabbages, bean curd and wolfberries and a piquant Chilli and Ginger sauce.
Other chicken alternatives include:
- Ayam Penyet with Sweet Java Chilli Sauce – this traditional Indonesian dish features a crispy fried chicken with spicy sambal sauce made of chilli, tomatoes, onion, garlic, belacan (shrimp paste), assam (sour tamarind) and lime juice, served with fragrant steamed Jasmine rice and a cucumber and shallot pickled salad (achar).
- Chicken Devils’ Curry – Sous Chef Sunny De Costa’s signature Eurasian Chicken Devil’s Curry is made with fresh chilli, blue ginger, lime juice, candlenut and mustard seed, cooked with chicken and bacon bone.
- Chicken Nasi Briyani – A popular Indian and Malay dish eaten with Saffron Basmati rice, spice flavoured chicken, crispy papadum and mango pickles.
- Ayam Cincalok in Peranakan Style – The spring chicken is braised for two hours with preserved spicy shrimp paste or Cincalok, a famous Peranakan paste made of fermented shrimps or krill.
Lunch is served from 11.30 to 2.30pm on Monday to Friday. Dinner is served from 6.30pm to 10.30pm from Sundays to Wednesdays. The buffet costs S$53 per adult and S$26 per child (six to 11 years old). Every Thursday to Saturday you can also enjoy fresh seafood at S$69 per adult and S$34 per child and an assortment of barbequed items including grilled lobster at S$89 per adult and S$44 per child.
Call +6568778128 or email town@fullertonhotel.com for reservations.
