Plaza Brasserie at PARKROYAL on Beach Road wows us again in 2017 with their signature Ultimate Crab Feast. With an extensive spread of crab delights exquisitely curated by Executive Chef Ken Ang and his team, this year’s run sees new flavours (again) and will be bigger than before.
A total of seven different main crab dishes will be available in the buffet line-up. Chef Ken vows to ensure that every crab flavour that he puts on the table is of remarkable quality and stellar flavours that will please the crowd, so it is a game of quality over quantity.
Eating crabs a la carte is no fun. Limited by the portion before you, it is not unusual to find yourself wishing you had more to dig into. That’s why crab buffets are always an indulgence.
Make your way down to the Plaza Brasserie from 09 April 2017 until 28 June 2017 and feast on your favourite crabs at a reasonable price of S$68++ per adult and S$41++ per child, only available during dinner from Sundays to Wednesdays.
SALTED EGG CRAB
While it seems like Salted Egg Crab is not a difficult dish to perfect, you would be surprised that some chefs can actually screw it up—too runny or overly chunky sauces are just some common scenarios. Executive Chef Ken has perfected the richest and creamiest golden yellow sauce that coats each piece of crab perfectly.
But trust our friend Executive Chef Ken to perfect the richest and creamiest golden yellow sauce which coats every piece of crab perfectly. We can never ever get sick of his salted egg crab, really.
It is little wonder this flavour stays in every year’s Ultimate Crab Feast run. The crowd would be displeased if Chef Ken removes this!
SAMBAL PETAI CRAB
Sambai Petai Crab is not something you see often. You have your chilli and pepper crabs but never tossed in sambal and petai beans!
The irresistible combination of robust sambal and slightly bitter petai beans is one that may not be as popular, but is surely one that the chefs at Plaza Brasserie have mastered and are confident you would love. The rich flavours sure complement the slightly sweet Sri Lankan mud crab flesh really well, and this new flavour certainly has our approval.
GINGER HUA TIOW CRAB
Hua Tiow is a Chinese cooking wine that adds so much flavour to anything that it is cooked with.
We have fresh crabs steamed with ginger and Hua Tiow wine as part of the buffet line-up. The fragrance is unparalleled and every bite is a familiar comfort of good ol’ Chinese food. Well, many Chinese dishes are cooked with similar flavours so it definitely reminds us of home. If you like something lighter, this would be perfect for you.
SINGAPORE CHILLI CRAB
It is not a crab buffet without one of Singapore’s national dishes—Singapore Chilli Crab.
While chefs in Singapore have different ways of cooking the iconic Chilli Crab, Chef Ken’s rendition is definitely on par with some of our favourites. And yes, deep-fried mantou buns are available because no one eats chilli crabs without them.
Chef Ang heard you. He has included Cereal Crab in the lineup for The Ultimate Crab Feast Buffet 2017.
Sweet, crunchy cereal goes so well with crabs. Light, crispy and not overly buttery, the cereal added great textures to the already delightful crab dish. Chef Ken cooks and tosses his cereal with chilli padi and curry leaves, producing a mild sweetness and distinct fragrance that will have you licking your fingers.
BLACK PEPPER CRAB
Some prefer white pepper, others prefer black pepper. We still cannot decide which we prefer, but when Chef Ken cooks, black pepper crab it shall be. His rendition is always power-packed with intense pepper flavours.
Nothing like a classic rendition of black pepper crab, right?
CURRY CRAB MEAT KUEH PIE TEE
The Curry Crab Meat Kueh Pie Tee is one appetiser that you must try when you visit Plaza Brasserie. This unique dish features a traditional Kueh Pie Tee shell topped off with juicy and curried (real) crab meat that makes each bite so satisfying.
Do not miss out on other appetisers such as Crab Meat Balls with Potato, Crab Meat Chawamushi, Curry Flavoured Crab Meat Salad and Thai Glass Noodle Salad.
There is also a vast selection of innovative hot dishes, seafood and non-seafood at the buffet. Some other mainstay buffet dishes that you must try include Stir Fried Prawns, Stir Fried Green Mussels with Lemongrass and Chilli Padi and Kaffir Lime Style Chicken.
Over at the dessert counter, you must not miss out on Plaza Brasserie’s homemade crepes available at the Crepe Station. These crepes are lavishly filled with blueberry jam and drenched in maple syrup.
Date: From 09 April 2017 to 28 June 2017
Dinner (Sundays to Wednesdays): Adult $68 / Child $41
For all dining enquiries and reservations, please call +65 6505 5710 or email [email protected].
PARKROYAL on Beach Road
7500 Beach Road, Level One, Singapore 199591
Tel: +65 6505 5710
Wed to Sun: 12pm – 2.30pm, 6pm – 10pm
Nearest Station: Nicoll Highway
This post is brought to you by PARKROYAL on Beach Road.