Review: Pirates on Robertson Quay (Bar Restaurant)

Decided to look up deals website when choosing a place for a dinner gathering with Bestie Fel and came across this:
http://www.deal.com.sg/deals/singapore/Ala-Carte-Dinner-Buffet-at-Pirates-on-Robertson-Quay-Includes-Appetizers-Signature-Mains-Pizzas-N-Pastas

Was thrilled by the Pirates themed restaurants (we are suckers for anything themed!!)

20121127-223900.jpg

Here are some reviews:

Forget about the theme. Apart from the so-so nautical decor of the place, nothing else is ‘piracy’ at all! I mean when you have a themed restaurant, the least you can do is dress up ur staff, and make them scream ‘Ay Ay Captain’ every now and then.. If anything, the clean and polite staff all look like they can wait at posh restaurants..

Service is generally quite pleasant; from the exception they grant us during reservation (deal states that at least 2 days advance reservation required but they kindly allowed us to come in that night straight after we bought the coupons. Maybe coz it’s a Monday, and the bar is really really empty, but nonetheless, appreciate that very much). Mr Lim and me reached first after a uber long walk from Clark Quay stn and is desperate for a drink and seat. The friendly lady host showed us to the table first, and even offer to get us some appetizers first while waiting! Very caring of her! After which, we topped up $5.90 for bottomless soft drinks (no alcohol for me coz next day is working day! Boohoo!) Refills were prompt and the group of waiters took care of us pretty well throughout the evening.

Food comes in 1/3 size, good for small eaters to try more items but for you big boys like me, we prob have to order 2 of everything! Haha.. Quality and taste wise was actually quite wonderful! Never knew pirates eat that well! Dishes worth mentioning are the: Calamari (Fresh and QQ- foodmented by Prof Lee), Linguine Al Granchio (with chunks of real crabmeat), Polle de Pomodorini (LOVE the creamy tomato base, and al dente pasta), salmon (a tad overcooked but who dun love salmon? Ok, Mr Lim dun, but each is a generous thick fillet of salmon and if you can stomach 5, you get back more than the worth of your $$ paid already!), Cabonara (very sinful, very thick, very yumz!!!), Meatlover/ Crab pizza (thin, handmade crust and fresh from the oven).

Overall
Theme: 2/5
Food: 4/5
Service: 4/5
Price: 3/5

Will I come back again? Maybe, but only if they have this offer again.. Damage per pax is $19.90 + $5.90 (drinks)= $25.80. Not very cheap for a small menu, but not expensive too with the good food quality and its eat-all-you-can. Come on Fridays/ Weekends so you can wash the delish food with a mug or 2 of beer and chill the night away.. Oh, and it is one rare joint that dun charge gst nor service charge! So so rem to tip if you enjoyed yourself! ~Peace out~

20121127-231126.jpg

Chef Arty’s Lazy No-Bake Chocolate Pie, Durian Pengat on a Rainy Sunday…

What do you do with:

1) Excess 70% Cocoa Lindt chocolates from the crazy sale at Value Dollar Shop;

20121127-095000.jpg

2) Cheap but badly chosen, Not-So-Nice + under-ripe batch of Durian from the Pasar Malam;

20121127-094948.jpg

3) Rainy Sunday that got you trapped at home? (This picture was taken at KSL hotel lobby and not my home by the way! Lolx!)

20121127-095023.jpg

Yup, u got it!

1) Traditional No-Bake Chocolate Pie

2) Durian Pengat

Okie, if at this point, you are looking for a proper recipe, you are outta luck.. Coz am quite random when it comes to cooking.. That is why I can never bake a cake that requires precise measurements.. Cooking should be FUN and I love going with my gut, tongue and preference.. So if you are like me, you may use the following ingredients to make the simple, sinful and über delicious desserts! Let me know how yours turn out! =D

No-Bake Chocolate Pie

20121127-095037.jpg
Crust:
Crushed digestive biscuits
Sugar
Melted butter

Combine all of them together (with hands) and press into shape into your preferred pie tray/ bowl.
Set in fridge for 1hr. Mine actually didn’t turn out too well and crumbles too easily. Think I added too little melted butter.

Chocolate Filling:
Melted chocolate
Cooking Cream
Sugar
Whipped Cream (Gotta take note here: Whipped till peak is formed. Underwhip and ur filling will be too watery, over and the cream will collapse)

Cook melted chocolate, sugar and cream together and bring to a soft boil.
Fold in whipped cream into the slightly cooled mixture.
Pour into crust.
Set in fridge for a further 2hrs, or till you are ready to eat.

Durian Pengat

20121127-095044.jpg
What you will need:
Durian
Cooking Cream (recommend using coconut cream. I used only cooking cream coz there were leftover from the chocolate pie)

Sugar (plenty)
Gula Melacca (very impt especially if you are not using coconut cream)
Pinch of salt

Boil durian and cream in slow fire. Add sugar and gula malacca. Cook till sugar melted and you get a mash-like consistency. Stir in a pinch of salt. Set aside pot to cool before putting in fridge for further 2-3hrs. Best served chilled. If you have some whipped cream, you can also garnish the dessert with little cream thorns like what I did!

*Tips on where to buy the best and cheapest ingredients:

Value Dollar Shop
Chocolate
Digestive Biscuits

Phoon Huat aka Red Man
Butter
Cooking Cream
Whipped Cream