Perched on level 70 of Swissotel the Stamford, Equinox is undisputedbly Singapore's best restaurant with a view. I was there recently with my parents for its semi-lunch buffet. At 58++, it definitely isn't cheap for a luncheon but once in a while, it would be really nice to indulge in gourmet food, excellent ambience and of course, good company.
The decor was contemporary chinese with pine (or is it peak?) wood funishing. Level 71 houses the hip NewAsia Bar and 72 is the modern french restaurant Jaan. The panoramic scenery of the island's skyline is captured within your sight and on a clear sunny day (which is about all the time), you can see the neighbouring islands of Indonesia and Malaysia. Simply fantastic.
Roasted Pork Belly with Five Spices, Duck Leg Confit, Poached Salmon with Barley Sauce
Since its a semi-buffet, we first selected our choice of main course, my dad was bent on trying the classic Cantonese pork belly and boy, it was wonderfully done with crackling skin and chewy meat.
I opted for the duck leg confit and wasn't disappointed. Crispy skin with a layer of melt-in-your-mouth fats beneath, followed by tender lean meat. Very good!
Frankly, the salmon wasn't bad but it was a little light for my mom's taste, and she didn't think highly of barley going along with salmon.
The selection of buffet wasn't very wide, but I could assure you they were going for quality instead of quantity. Appetisers included a fascinating cheese selection (my favourite was the flat round one which melts at room temperature!), buckets of fresh cold seafood and stylish tapas in spoons.
There were also japanese soba, sushi, soups and bread rolls, but I didn't really touch much of those. The dessert selection was delightful with creme brulee, bread puddding, many miniture tarts, chocolute fondues (dark, white and milk!) and movenpick ice cream.
Pan-seared Foie Gras with Apple Sauce and Mango Prulee
Now this was really the main attraction of the buffet: Unlimited servings of premium foie gras! Kudos to the poor chef who stood for a full 2.5hrs when people kept queueing and taking the little plates that he painstalking conjoured.
I simply closed my eyes when putting a slice into my mouth. The whobbly creamy texture dissolved on your tongue, follwed by an explosion of rich sinful flavour that could only be made possible by the liver of a fattened goose/duck. An uncontrollable smile widened and I opened my eyes again. My gullible mind was already urging me to go for a second, third, oh heck, many more rounds!
Alright alright, for the benefit of health, please eat foie gras in moderation as its cholestrol level is seriously a no joke. And better excerise plenty after that! But I'm oh-so-willing to run those milage just to get that gastronomic high again!
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