“Diners can also expect a quality and concise selection of global favourites on the food menu. Try the Chicken tikka – chicken cubes marinated in aromatic spices and served with cucumber-mint raita, or the Garlic prawn bruschetta. Other comforting bistro-style choices include the range of gourmet sandwiches and hearty salads like the Portobello mushroom, parmesan, rocket, pinenut and the latest addition of potted Black Pepper Crab.
For main courses, must-tries are Oriole’s signature battered Fish & Chips, Oriole Burger, Bangers & mash with caramelised onions, and the fork-tender Beef cheek tagliatelle pasta. There are also delicious desserts like Eton mess featuring meringue with fresh cream, berries and almond flakes, and Bread & butter pudding with warm vanilla sauce to go with the great coffee.
Don’t miss the new Grilled lemon cake topped with mascarpone cheese and vanilla poached apricot – great with a cuppa of tea or coffee!
Don’t miss the happy hour offer of $6.50++ for house pours, draft beers and wines from 5pm to 8pm from Sunday to Thursday. There are also many unique cocktails including the ultimate Oriole Submarine featuring a shot of espresso in a pint of draft beer, and Ristretto Martini laced with double ristretto coffee, vodka,butterscotch schnapps & tia maria!”
— Quoted from Oriole’s website.
The ambience was great! Once you stepped in, you can smell the strong aroma of coffee beans. I was glad that I had made a reservation as the tables had a “RESERVED” sign on them. It was dimly-lit, and the air-conditioned was not too cold. The seats were comfortable and the interior designs made you feel cosy.
We ordered beer and wine ($6.50++) as it was still Happy Hour, and our food – those recommended by their website.
Our food came a little slower than expected. However the portions were quite substantial.
Appetizers first! Spicy Calamari. It had a refreshing and spicy flavour that I’ve never tasted before. The calamari rings were not too chewy, and you could quite easily bite them into half. The spiciness of the calamari rings “opened” up your stomach for your main course later. An appetizer indeed.
I had Oriole Burger with Pierre Jean Colombard Chardonnay (white wine) which really went well together. The wine was smooth. The 100% angus beef patty was chosen to be well-done, and it came out quite nice. Not dry at all. They could have grilled it to give it more “smoky” or the “chao-da” taste. The cheese melted on top of the patty went well with the crispy burger. Instead of french fries, the side dish was wedges – my favourite!
The fish and chips came in a basket, which my friends mistaken them for a basket of wedges. My friend let me try a little of his fish, and I must say that the snapper was quite flavourful! The batter was well deep-fried and not too thick.
The Chix Casserole was chicken meat in smoked paprika and grilled baguette. It tasted like it was a fusion of chinese flavours cooked westernly. The gravy was good.
Our desserts: Chocolate fudge cake – a small brownie coated with a thick layer of smooth dark chocolate and honeyed almonds on the top. Yummy.
Spicy Calamari – $13
Fish & Chips – $17
Oriole Burger – $24
Chix Casserole – $20
Chocolate Fudge Cake – $6
Fresh Bake Warm Brownie – $5.50
All prices are subject to 10% service charge and 7% government GST.
Our total bill came up to $174.20.
Many thanks to my friend, Mic, for his treat for his promotion. ^^
Definitely a good place for food and to chill and wind-down with your friends.
Updated 23rd June 2010:
On another occasion, I visited this cafe with a friend. We had the Garlic Prawn Bruschetta ($10), Beef Cheek Tagliatelle ($16) and Tagliatelle Salmon Escalope ($19). My friend finished the beef cheek tagliatelle, and I supposed it was good. Should have tried a little of that when he offered. Haha. The salmon I had was good, but the tagliatelle I had was a little too creamy and it got quite “gelat” after a while.
Cafe: Oriole Cafe & Bar
Address: 96 Somerset Road, #01-01, Pan Pacific Serviced Suites, Singapore 238163
Tel: 6238 8348
Opening Hours: Mon to Sat – 11 am to 11 pm; Sun – 1030 am to 11 pm
Do You Know?
Are long, thin, flat strips of PASTA about 1/4 inch wide. “Tagliatelle” is the name used in northern Italy for FETTUCCINE.
Bruschetta [broo-SKEH-tah, broo-SHEH-tah]
From the Italian bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.
My mum can make quite good kou rou bao! The bao is bought frozen from supermarket. But she makes the braised pork herself.
1. 1 kg pork belly (花肉)
2. 3 pieces of black garlic (黑花蒜)
3. 3 tbsp light soya sauce
4. 1 tbsp oyster sauce
5. some black soya sauce for colouring
6. 1 tbsp rock sugar (冰糖)
7. 4-5 tbsp rice wine with rose essence (玫瑰露)
1. Cut up the pork into appropriate slices.
2. Fragrant the work with garlic and throw in the pork. Fry till they change colour.
3. Add Ingredients (3) to (7).
4. Using medium fire, braise the pork till cooked and soft.
5. Serve with cut chillies and coriander.
*What is 玫瑰露?
It is a colourless, sweet, rice wine with rose essence. Its ingredients are water, sorghum, sugar and rose. It contains 28% alcohol. The brand we used is “Boon Quee Loh”, distributed by Ang Leong Huat (Pte) Ltd. A Double Dog Brand.
It is used to make the nutty type of mooncake, soup, chicken or drink on its own.
1. 1 kg Selar fish / Kempong / Fish Fillet
2. 3 tbsp tamarid assam java (mixed with 400 ml water. Discard seeds)
3. 10 belimbing buloh (optional)
4. 5 branches of laksa leaves
5. 1/2 stalk rojak flower (flower to middle stalk section)
6. 200g ladies fingers
7. 1 tomato
8. cooking oil
1. 1/2 tsp salt
2. 1/2 tsp sugar
1. 10 shallots
2. 8 fresh chillies
3. 8 dried red chillies (soaked)
4. a small knob of fresh tumeric (thumb size)
5. 4 slices golangol
6. 1/2″ toasted belacan
1. Heat up wok, add oil and fry the pounded ingredients until fragrant. Add in belimbing and continue frying.
2. Add in assam and cook for 3-4 minutes.
3. Add in fish, laksa leaves and cook for 8 minutes. Add in seasonings and stir well.
4. Cook the ladies fingers in boiling water, and add into Step (3).
5. Serve hot.
*You can steam the fish and pour the curry gravy over the fish before serving, instead of cooking the fish in the curry.
My colleagues and I were talking about eating the onion flakes that we usually top onto our soup. The ready-made ones that are selling outside doesn’t taste good and fresh. We still prefer homemade ones. I was sharing with them how to make them. So here’s the method!
1. Slice up the small onions/shallots into thin and fine pieces. You need quite alot of shallots to make a reasonable amount. They will shrink when they’re done.
2. Heat up some oil in your wok to just enough cover the shallots. When the oil is hot, lower to medium fire and then throw in the shallots. Make sure you turn them and be careful not to burn them! When the shallots start to turn yellow, flip and stir more often. Just before it turns brown, off the fire and take them out (without the oil). Place them onto kitchen tissue to soak up the excess oil. If you wait till the colour turns brown, it will be too late, and you will get burnt shallots.
3. The done shallots! Sprinkle on top of your dishes as garnish!! Yummmmy!
Look at this pretty chiffon cake!! We usually have them in pandan flavour, but what my mum made was a lovely purple sweet potato one! I expected it to be hard and heavy cos’ of the sweet potato. But it was cottony, and doesn’t really taste of potato.
My mum got this recipe from kokken69 blog but she does some improvisation to the recipe. She is now very into food blog and reads them daily. She is even considering getting a computer. But poor us have to keep teaching and re-teaching her how to post, links, tag…etc. I guess she is just not apt at it.
So here’s the improvised method:
– 220 g egg white (about 6 large eggs)
– 100 g caster sugar
– 1/4 tsp cream of tartar
– egg yolk 80 g (about 5 large eggs)
– water 100 g
– corn oil 80 g
– lemon juice 15 ml/cc
– sweet potato 100 g (steamed and mashed)
– plain flour 100 g
– 1/2 tsp baking powder
– caster sugar 20 g
– sweet potato 140 g ( cut into cubes and steam)
1. Whisk egg yolk with the mashed potato. Add in water, sugar and lemon juice. Then add in oil. Whisk well to emulsify the oil.
2. Fold in sifted flour. Fold until flour is well incorporated into the egg yolk mixture.
3. In a separate bowl, whisk egg white till stiff but not dry. Fold into the yolk mixture carefully, then add in the potato cubes using a spatula.
4. Pour batter into a 23 cm/9″ chiffon cake tin.
5. Bake the cake at 165°C for 45 minutes or until cooked.
6. Remove cake from oven and invert the pan to cool.
This is super tasty and addictive, but be careful not to eat too much of glutinous rice as they are not easy to digest.
~ 1 kg glutinous rice (soaked in water for 4 hours, drained) [serves about 8 persons]
~ 1 1/2 tablespoon chopped garlic and shallots (equal amount of each)
~ cooking oil 5 tablespoon
~ 1 1/2 tablespoon chopped garlic and shallots (equal amount of each)
~ 5 tablespoon dried shrimps (soaked untill soft)
~ 300 g chicken meat (cut into small cubes)
~ 1-2 chinese sausages ( cut into small cubes)
~ 6 chinese mushrooms; (soaked and cut into cubes )
~ 4 tablespoon cooking oil
~ 100 g roast pork (cut into small cubes)
~ 1 tablespoon maggi stock
~ 1 tablespoon dark soya sauce
~ 1 tablespoon oyster sauce
~ 1-2 teaspoon salt
~ 1 teaspoon sesame oil
~ 2 teaspoon sugar
~3/4-1 cup water
~ pepper to taste
fried shallots; red chillies; roasted peanuts; fresh coriander leaves; and chopped spring onions
1) Heat up 5 tbsp oil to fragrant the chopped garlic and shallots, add in the glutinous rice, stir fry until aromatic. Transfer the rice into a big dish. Steam at high heat for 45 minutes or until cooked.
2) Heat the oil in a wok over medium high heat. When hot, add dried shrimps and fry until fragrant. Add chopped garlic and shallots, fry till soft, add in the remaining ingredient of (B). Stir fry till the chicken is cooked.
3) Add in the cooked glutinous rice, stir fry until all mix in well.
4) Scoop rice into a serving dish or a baking tray. Steam for 15 minutes.
5) Garnish and serve.