Street 50 Restaurant & Bar

18/12/2015

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Street 50 Restaurant & Bar @ Bay Hotel

Bay Hotel – the largest boutique hotel in Singapore, is back with its limited edition festive dinners for the Christmas and New Year Season! Street 50 will be featuring some of the freshest seafood in the buffet line, along with some popular Christmas dishes. These dishes would be prepared by Executive Chef Ricky that is trained in French culinary techniques and focuses on global flavours with a twist.

Soda Gembira

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It is essentially Bandung, but instead of just rose syrup and evaporated milk, there was also carbonated water added into a mix. A unique drink, although the old school me here prefers the milky traditional bandung!

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Salmon Carpaccio with Coriander & Pinenut Vinaigrette

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Smoked salmon topped with crunchy seaweed and a tangy minty vinaigrette that delivers a kick!
Smoked oyster and crab cake

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My absolute favourite! Topped with sambal papaya, this crispy crab cake uses a lot of real ingredients which means less flour and more meat for you! It was very appetising, you can’t really taste the oyster as the chef has cleverly masked it up since a handful can’t take it (me included).

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Bay Scallop with Warm Tomato Essence

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The scallop was chewy and fresh, but there wasn’t much of a wow factor to it. The tomato essence itself was mildly flavoured, a pinch of sea salt is recommended!
Black Pepper Alaskan Crab Claw with Gingko Nut

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Very peppery and addictive! This is one of the main signatures of the chef as the tender flesh goes so well with the black pepper sauce. Not often would you see this dish paired with gingko nuts, but the chef specialises in fusion foods, hence the addition! (Did you know that you can’t eat more than 10 Gingko Nuts per day or you might suffer from Gingkotoxin poisoning? So be sure not to devour everything on display!)
Seafood Paella

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As you can see there are tons of seafood cooked with the paella, and while some considered the rice to be too dry to their liking, this was relatively moist and easy to consume compared to others which I’ve tried. The seafood was fresh as always!

Turkey Breast

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Two sauces were provided to go with the Turkey Breast and they were the pineapple salsa and cucumber coriander sauce. The meat was a little dry and tough so it’s recommended to eat it with the sauces provided. My personal favourite was the Pineapple salsa as it is tangy with soft chunks of pineapple while the coriander was more on the refreshing side.

Crepe Suzette

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With mandarin orange, this crepe was a tad of sweet but ideal for those who has a sweet tooth.

Of course, that’s not all to the buffet line, there are tons of other dishes like Fresh seafood ranging from oysters, Alaskan crab claws, bay scallops and blue mussels, appetizers like Langoustine Perfumed with Thai Pomelo Salsa, Asparagus Barigoule, White Fungus & Bay Shrimp.

Other main courses include, Baked Prawns with Redcurrant and Ginger Compote, Blue Mussels Bourguignon and Crayfish Printanier.

There are also other desserts available like Cranberry Trifle with Tropical Fruits, Ginger Bread Pudding with Spicy Brandy Sauce, assorted Christmas Log Cakes and pralines.