{"id":5422,"date":"2015-02-27T15:35:12","date_gmt":"2015-02-27T15:35:12","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=5422"},"modified":"2019-09-16T16:28:37","modified_gmt":"2019-09-16T08:28:37","slug":"indocafe-the-white-house-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/","title":{"rendered":"Indocafe The White House, Singapore"},"content":{"rendered":"

Singaporeans love buffets. That is an observable fact—— restaurants offering buffets are usually packed to the brim. The wide array of food, often beautifully presented, is often too much to resist. Moreover, the free-flow aspect of buffets often misleads many a Singaporean to think they are having a good deal. Personally, I am not so keen on buffets—— they are often crowded and noisy, and I cannot quite accept food which look like they have been gone through by a million pitch forks. I generally prefer a refined, sit-down affair but i do relish the idea of tasting a smorgasbord of food. Indocafe The White House has answered my prayer.<\/p>\n

Indocafe The White House offers a delicious a la carte buffet in a refined Peranakan sit-down setting. The buffet is available for both lunch and dinner.<\/p>\n

I have dined at Indocafe before. I was simply amazed at the great taste and great value of the dishes. This time, they did not disappoint me as well.<\/p>\n

Jiu Hu Eng Chye<\/strong>
\nSpecially blanched cuttlefish and water spinach tossed with shrimp paste<\/em><\/p>\n

\"\"<\/a>
\nThis little appetiser, though common in Peranakan cuisine, is a complex study in texture. The crunchiness of the blanched spinach contrasts with the rough texture of the peanuts which contrasts with the chewiness and the slipperiness of the cuttlefish. The flavour is similarly complex. The flavours are a perfect blend of the saltiness and sweetness and the slight nutty flavour of the peanuts. Though simple and common, this appetiser stuns nonetheless.<\/p>\n

\"\"<\/a><\/p>\n

Sup Kepeting<\/strong>
\nCrabmeat soup with minced pork and bamboo shoot<\/em><\/p>\n

\"\"<\/a>
\nIt is a testament to how well they have executed the soup when the vegetables are still firm and crunchy. I hate it when the vegetables are all soggy. It means they have cooked the vegetables for too long. Thankfully, they have avoided that here. The broth itself is reasonably rich—- there is the richness of the meat coupled with the clear fragrance of the vegetables and bamboo shoot.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Sapi Kicap Manis<\/strong>
\nPan-grilled Wagyu beef sirloin glazed in Indonesian sweet sauce<\/em><\/p>\n

\"\"<\/a>
\nThis one is a total winner. Just the beef itself scored very high points in my book. Being Wagyu sirloin, the beef was tender but lean, great for health conscious diners. The beef was seared to crispness on the outside and goes perfectly with the sticky sweet sauce.<\/p>\n

Tau Eu Bak<\/strong>
\nPork belly braised with dark soya sauce<\/em><\/p>\n

\"\"<\/a>
\nI don’t usually like meat that has been braised to a very dark colour. It just doesn’t seem that appetising to me. Nevertheless, I have to say that this one confounded my expectations. The pork belly was so soft. The amount of fat was just right; it was never sickening. It was evident they have paid attention to details——- they have braised the pork long enough that the flavour has completely permeated the pork.<\/p>\n

\"\"<\/a><\/p>\n

Kari Kapitan<\/strong>
\nSakura chicken braised in authentic Penang Nyonya curry gravy<\/em><\/p>\n

\"\"<\/a>
\nIs there anything more satisfying than home-cooked curry? Unlike other varieties, Penang Nyonya curry is only mildly spicy, which should go well with people who cannot quite take spicy food. I couldn’t get enough of the gravy. It was so comforting. It tasted just like how your loved one made it for you.<\/p>\n

Udang Assam Goreng<\/strong>
\nStir-fried prawns in tangy tamarind paste<\/em><\/p>\n

\"\"<\/a>
\nThe first thing i noticed was how huge the prawns were—– they have used tiger prawns. They were also very fresh—- the wnite flesh was very firm and free from any odour. I loved how they used quality ongredients and proivde great value (the prawns were huge ) even in a buffet.<\/p>\n

\"\"<\/a><\/p>\n

Perut Ikan<\/strong>
\nBarramundi with aged old Peranakan herbs and spices<\/em><\/p>\n

\"\"<\/a>
\nLike the Kari Kapitan, this one is very mildly spicy. The white freshwater fish comes with a lot of eggplant.<\/p>\n

\"\"<\/a><\/p>\n

Tempoyak Asparagus<\/strong>
\nAsparagus stir-fried with fermented durian<\/em><\/p>\n

\"\"<\/a>
\nDespite not being a fan of durian, this one is a surprising winner. The asparagus, with its clear fragrance, pairs well with the thick fragrance of the durian. Similarly, texture-wise, the firmness of the asparagus and the mush of the durian is a great pairing as well.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Overall, the presentation of the dishes is homely. The restaurant has correctly placed the emphasis on the quality of the dishes rather than snazzy presentation.<\/p>\n

Besides the above dishes, the a la carte buffet offers a very extensive menu. I think the budget offers great value, for the portions are reasonable and many of them are high protein dishes. Combined with its refined Peranakan ambience, Indocafe continues to deliver top value.<\/p>\n","protected":false},"excerpt":{"rendered":"

Singaporeans love buffets. That is an observable fact—— restaurants offering buffets are usually packed to the brim. The wide array of food, often beautifully presented, is often too much to resist. Moreover, the free-flow aspect of buffets often misleads many a Singaporean to think they are having a good deal. Personally, I am not so keen on buffets—— they are often crowded and noisy, and I cannot quite accept food which look like they have been gone through by a million pitch forks. I generally prefer a refined, sit-down affair but i do relish the idea of tasting a smorgasbord of food. Indocafe The White House has answered my prayer. Indocafe The White House offers a delicious a la carte buffet in a refined Peranakan sit-down setting. The buffet is available for both lunch and dinner. I have dined at Indocafe before. I was simply amazed at the great taste and great value of the dishes. This time, they did not disappoint me as well. Jiu Hu Eng Chye Specially blanched cuttlefish and water spinach tossed with shrimp paste This little appetiser, though common in Peranakan cuisine, is a complex study in texture. The crunchiness of the blanched spinach contrasts with the rough texture of the peanuts which contrasts with the chewiness and the slipperiness of the cuttlefish. The flavour is similarly complex. The flavours are a perfect blend of the saltiness and sweetness and the slight nutty flavour of the peanuts. Though simple and common, this appetiser stuns nonetheless. Sup Kepeting Crabmeat soup with minced pork and bamboo shoot It is a testament to how well they have executed the soup when the vegetables are still firm and crunchy. I hate it when the vegetables are all soggy. It means they have cooked the vegetables for too long. Thankfully, they have avoided that here. The broth itself is reasonably rich—- there is the richness of the meat coupled with the clear fragrance of the vegetables and bamboo shoot. Sapi Kicap Manis Pan-grilled Wagyu beef sirloin glazed in Indonesian sweet sauce This one is a total winner. Just the beef itself scored very high points in my book. Being Wagyu sirloin, the beef was tender but lean, great for health conscious diners. The beef was seared to crispness on the outside and goes perfectly with the sticky sweet sauce. Tau Eu Bak Pork belly braised with dark soya sauce I don’t usually like meat that has been braised to a very dark colour. It just doesn’t seem that appetising to me. Nevertheless, I have to say that this one confounded my expectations. The pork belly was so soft. The amount of fat was just right; it was never sickening. It was evident they have paid attention to details——- they have braised the pork long enough that the flavour has completely permeated the pork. Kari Kapitan Sakura chicken braised in authentic Penang Nyonya curry gravy Is there anything more satisfying than home-cooked curry? Unlike other varieties, Penang Nyonya curry is only mildly spicy, which should go well with people who cannot quite take spicy food. I couldn’t get enough of the gravy. It was so comforting. It tasted just like how your loved one made it for you. Udang Assam Goreng Stir-fried prawns in tangy tamarind paste The first thing i noticed was how huge the prawns were—– they have used tiger prawns. They were also very fresh—- the wnite flesh was very firm and free from any odour. I loved how they used quality ongredients and proivde great value (the prawns were huge ) even in a buffet. Perut Ikan Barramundi with aged old Peranakan herbs and spices Like the Kari Kapitan, this one is very mildly spicy. The white freshwater fish comes with a lot of eggplant. Tempoyak Asparagus Asparagus stir-fried with fermented durian Despite not being a fan of durian, this one is a surprising winner. The asparagus, with its clear fragrance, pairs well with the thick fragrance of the durian. Similarly, texture-wise, the firmness of the asparagus and the mush of the durian is a great pairing as well. Overall, the presentation of the dishes is homely. The restaurant has correctly placed the emphasis on the quality of the dishes rather than snazzy presentation. Besides the above dishes, the a la carte buffet offers a very extensive menu. I think the budget offers great value, for the portions are reasonable and many of them are high protein dishes. Combined with its refined Peranakan ambience, Indocafe continues to deliver top value.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[463,26,410],"tags":[116,304,298,29,305],"class_list":["post-5422","post","type-post","status-publish","format-standard","hentry","category-michelin","category-restaurants","category-singapore-restaurants","tag-buffet","tag-dining","tag-peranakan","tag-restaurant-2","tag-singapore"],"yoast_head":"\nIndocafe The White House, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indocafe The White House, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Singaporeans love buffets. That is an observable fact—— restaurants offering buffets are usually packed to the brim. The wide array of food, often beautifully presented, is often too much to resist. Moreover, the free-flow aspect of buffets often misleads many a Singaporean to think they are having a good deal. Personally, I am not so keen on buffets—— they are often crowded and noisy, and I cannot quite accept food which look like they have been gone through by a million pitch forks. I generally prefer a refined, sit-down affair but i do relish the idea of tasting a smorgasbord of food. Indocafe The White House has answered my prayer. Indocafe The White House offers a delicious a la carte buffet in a refined Peranakan sit-down setting. The buffet is available for both lunch and dinner. I have dined at Indocafe before. I was simply amazed at the great taste and great value of the dishes. This time, they did not disappoint me as well. Jiu Hu Eng Chye Specially blanched cuttlefish and water spinach tossed with shrimp paste This little appetiser, though common in Peranakan cuisine, is a complex study in texture. The crunchiness of the blanched spinach contrasts with the rough texture of the peanuts which contrasts with the chewiness and the slipperiness of the cuttlefish. The flavour is similarly complex. The flavours are a perfect blend of the saltiness and sweetness and the slight nutty flavour of the peanuts. Though simple and common, this appetiser stuns nonetheless. Sup Kepeting Crabmeat soup with minced pork and bamboo shoot It is a testament to how well they have executed the soup when the vegetables are still firm and crunchy. I hate it when the vegetables are all soggy. It means they have cooked the vegetables for too long. Thankfully, they have avoided that here. The broth itself is reasonably rich—- there is the richness of the meat coupled with the clear fragrance of the vegetables and bamboo shoot. Sapi Kicap Manis Pan-grilled Wagyu beef sirloin glazed in Indonesian sweet sauce This one is a total winner. Just the beef itself scored very high points in my book. Being Wagyu sirloin, the beef was tender but lean, great for health conscious diners. The beef was seared to crispness on the outside and goes perfectly with the sticky sweet sauce. Tau Eu Bak Pork belly braised with dark soya sauce I don’t usually like meat that has been braised to a very dark colour. It just doesn’t seem that appetising to me. Nevertheless, I have to say that this one confounded my expectations. The pork belly was so soft. The amount of fat was just right; it was never sickening. It was evident they have paid attention to details——- they have braised the pork long enough that the flavour has completely permeated the pork. Kari Kapitan Sakura chicken braised in authentic Penang Nyonya curry gravy Is there anything more satisfying than home-cooked curry? Unlike other varieties, Penang Nyonya curry is only mildly spicy, which should go well with people who cannot quite take spicy food. I couldn’t get enough of the gravy. It was so comforting. It tasted just like how your loved one made it for you. Udang Assam Goreng Stir-fried prawns in tangy tamarind paste The first thing i noticed was how huge the prawns were—– they have used tiger prawns. They were also very fresh—- the wnite flesh was very firm and free from any odour. I loved how they used quality ongredients and proivde great value (the prawns were huge ) even in a buffet. Perut Ikan Barramundi with aged old Peranakan herbs and spices Like the Kari Kapitan, this one is very mildly spicy. The white freshwater fish comes with a lot of eggplant. Tempoyak Asparagus Asparagus stir-fried with fermented durian Despite not being a fan of durian, this one is a surprising winner. The asparagus, with its clear fragrance, pairs well with the thick fragrance of the durian. Similarly, texture-wise, the firmness of the asparagus and the mush of the durian is a great pairing as well. Overall, the presentation of the dishes is homely. The restaurant has correctly placed the emphasis on the quality of the dishes rather than snazzy presentation. Besides the above dishes, the a la carte buffet offers a very extensive menu. I think the budget offers great value, for the portions are reasonable and many of them are high protein dishes. Combined with its refined Peranakan ambience, Indocafe continues to deliver top value.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2015-02-27T15:35:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-09-16T08:28:37+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2015\/02\/DSC_0007_tn-600x400.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Indocafe The White House, Singapore\",\"datePublished\":\"2015-02-27T15:35:12+00:00\",\"dateModified\":\"2019-09-16T08:28:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/\"},\"wordCount\":757,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/DSC_0007_tn-600x400.jpg\",\"keywords\":[\"buffet\",\"Dining\\\/ Food\\\/ Restaurant\",\"peranakan\",\"restaurant\",\"Singapore\"],\"articleSection\":[\"Michelin\",\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/indocafe-the-white-house-singapore\\\/\",\"name\":\"Indocafe The White House, Singapore - 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That is an observable fact—— restaurants offering buffets are usually packed to the brim. The wide array of food, often beautifully presented, is often too much to resist. Moreover, the free-flow aspect of buffets often misleads many a Singaporean to think they are having a good deal. Personally, I am not so keen on buffets—— they are often crowded and noisy, and I cannot quite accept food which look like they have been gone through by a million pitch forks. I generally prefer a refined, sit-down affair but i do relish the idea of tasting a smorgasbord of food. Indocafe The White House has answered my prayer. Indocafe The White House offers a delicious a la carte buffet in a refined Peranakan sit-down setting. The buffet is available for both lunch and dinner. I have dined at Indocafe before. I was simply amazed at the great taste and great value of the dishes. This time, they did not disappoint me as well. Jiu Hu Eng Chye Specially blanched cuttlefish and water spinach tossed with shrimp paste This little appetiser, though common in Peranakan cuisine, is a complex study in texture. The crunchiness of the blanched spinach contrasts with the rough texture of the peanuts which contrasts with the chewiness and the slipperiness of the cuttlefish. The flavour is similarly complex. The flavours are a perfect blend of the saltiness and sweetness and the slight nutty flavour of the peanuts. Though simple and common, this appetiser stuns nonetheless. Sup Kepeting Crabmeat soup with minced pork and bamboo shoot It is a testament to how well they have executed the soup when the vegetables are still firm and crunchy. I hate it when the vegetables are all soggy. It means they have cooked the vegetables for too long. Thankfully, they have avoided that here. The broth itself is reasonably rich—- there is the richness of the meat coupled with the clear fragrance of the vegetables and bamboo shoot. Sapi Kicap Manis Pan-grilled Wagyu beef sirloin glazed in Indonesian sweet sauce This one is a total winner. Just the beef itself scored very high points in my book. Being Wagyu sirloin, the beef was tender but lean, great for health conscious diners. The beef was seared to crispness on the outside and goes perfectly with the sticky sweet sauce. Tau Eu Bak Pork belly braised with dark soya sauce I don’t usually like meat that has been braised to a very dark colour. It just doesn’t seem that appetising to me. Nevertheless, I have to say that this one confounded my expectations. The pork belly was so soft. The amount of fat was just right; it was never sickening. It was evident they have paid attention to details——- they have braised the pork long enough that the flavour has completely permeated the pork. Kari Kapitan Sakura chicken braised in authentic Penang Nyonya curry gravy Is there anything more satisfying than home-cooked curry? Unlike other varieties, Penang Nyonya curry is only mildly spicy, which should go well with people who cannot quite take spicy food. I couldn’t get enough of the gravy. It was so comforting. It tasted just like how your loved one made it for you. Udang Assam Goreng Stir-fried prawns in tangy tamarind paste The first thing i noticed was how huge the prawns were—– they have used tiger prawns. They were also very fresh—- the wnite flesh was very firm and free from any odour. I loved how they used quality ongredients and proivde great value (the prawns were huge ) even in a buffet. Perut Ikan Barramundi with aged old Peranakan herbs and spices Like the Kari Kapitan, this one is very mildly spicy. The white freshwater fish comes with a lot of eggplant. Tempoyak Asparagus Asparagus stir-fried with fermented durian Despite not being a fan of durian, this one is a surprising winner. The asparagus, with its clear fragrance, pairs well with the thick fragrance of the durian. Similarly, texture-wise, the firmness of the asparagus and the mush of the durian is a great pairing as well. Overall, the presentation of the dishes is homely. The restaurant has correctly placed the emphasis on the quality of the dishes rather than snazzy presentation. Besides the above dishes, the a la carte buffet offers a very extensive menu. I think the budget offers great value, for the portions are reasonable and many of them are high protein dishes. Combined with its refined Peranakan ambience, Indocafe continues to deliver top value.","og_url":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/","og_site_name":"Luxe Food & Travel","article_published_time":"2015-02-27T15:35:12+00:00","article_modified_time":"2019-09-16T08:28:37+00:00","og_image":[{"url":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2015\/02\/DSC_0007_tn-600x400.jpg","type":"","width":"","height":""}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/#article","isPartOf":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/"},"author":{"name":"admin","@id":"http:\/\/travelrestauranthotel.com\/blog\/#\/schema\/person\/8c5b39a5a0e966ec3fd5643744562a6c"},"headline":"Indocafe The White House, Singapore","datePublished":"2015-02-27T15:35:12+00:00","dateModified":"2019-09-16T08:28:37+00:00","mainEntityOfPage":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/"},"wordCount":757,"commentCount":0,"image":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/#primaryimage"},"thumbnailUrl":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2015\/02\/DSC_0007_tn-600x400.jpg","keywords":["buffet","Dining\/ Food\/ Restaurant","peranakan","restaurant","Singapore"],"articleSection":["Michelin","Restaurants","Singapore"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/","url":"https:\/\/travelrestauranthotel.com\/blog\/indocafe-the-white-house-singapore\/","name":"Indocafe The White House, Singapore - 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