It is nearly the most wonderful time of the year again! With the holiday season quickly approaching, many of us are currently in the midst of shortlisting candidates to hold our celebratory feasts at. Festive buffets are a dime in a dozen, and the decision process of picking the perfect place can be a tedious one. For those who are still ambivalent, let us help you: why not usher in the year-end festivities with a merry feast at Ginger for an enthralling mix of local and international fare?
What sets Ginger apart is more than the meticulous care shown in the food served. Comfortable in plating up dishes that require a variety of cooking techniques, the buffet line features a wide assortment of local and international favourites, each prepared using only the finest ingredients. Better yet, this year’s feast features a ‘no pork, no lard’ menu for a more inclusive celebratory experience. With a team of passionate and skilful chefs at its helm, diners can expect nothing short of excellence when it comes to the quality of food.
This holiday season, you can enjoy a five-hour-long brunch from 12pm to 5pm on Christmas Day and New Year’s Day, during which you can bask in the holiday cheer as you enjoy the following extensive buffet spread: a variety of seafood on ice, an assortment of cheeses, carvings, fresh grills, a live noodle station, and an absurd amount of succulent crabs. Whether you are looking to pamper yourself or share these enticing treats with your friends and family, Ginger’s specially designed Festive Buffet is a flavour experience not to be missed!
Quote ‘ladyironchef’ upon making your reservation to enjoy 20% OFF Ginger’s festive buffet from 9 – 30 Dec 2019 (excluding 24 & 25 Dec 2019) as well as 10% OFF on 24, 25, 31 Dec 2019 and 1 Jan 2020.
TRADITIONAL WHOLE ROASTED TURKEY WITH CRANBERRIES AND PAN JUS
An essential staple of the Yuletide season, this generously sized whole roasted turkey is the mainstay of the feast, and is sure to regale your loved ones with its aromatic presence. Traditionally roasted, the turkey maintains a wonderfully burnished sheen of golden-brown skin, under which a tender and juicy meat centre sits.
No turkey dish is complete without a classic accompaniment of cranberry sauce, and Ginger’s is no exception. What we really appreciate is how the sauce involves a careful blend of pan jus versus the more overpowering alternative of a standalone chunky cranberry sauce. Given how the turkey is traditionally roasted au jus, the juices are a natural complement to meat base, and serve to further intensify its flavour profile.
The result is a vibrant and full-bodied jus with a satisfying amount of berries to enhance its texture. By mixing cranberries into the juices, we get to enjoy the best of both worlds: the sweet husky note of the autumn harvest alongside an enhanced buttery aftertaste courtesy of the pan jus. Made using fresh cranberries, it has the right balance of sugar and acidity, bringing with it a hint of sweetness to complement the milder taste of the turkey. This decadent treat is also available for takeaways from 1 to 26 December 2019.
SLOW ROASTED BLACK ANGUS OP RIBS
The Slow-Roasted Black Angus OP Ribs is definitely the pièce de résistance.
Black Angus beef is a favourite for meat lovers who enjoy the distinct layers of intricate marbling present in their beef cuts. The Black Angus OP Ribs entices by offering thick and chunky OP rib slabs that are fork-tender and dripping with intense flavours; a must-have for all this holiday season!
As tender as Black Angus cuts can get, what gives Ginger’s version that extra level of tenderness is due to their slow-roasting technique. Unlike with normal roasting, fattier cuts allow for a better melt-in-your-mouth result. The process essentially breaks down the collagen present, and allows it to dissolve in the constant simmer of heat until it coats the entire cut in a mouth-watering glaze of scrumptious goodness.
TURKEY SALAD WITH SUN-DRIED TOMATOES
This dish features a mix of turkey cuts strewn among a well-seasoned garden of colourful vegetables, making it a refreshing and light-weight appetiser to open your festive meal with.
Unlike the full roasts, the colder and leaner turkey cuts meld easily into the tangy zest of the salad’s dressing, allowing it to not only be an easy item to peck on between dishes, but a fantastic palate cleanser for when the bulk of the buffet starts to weigh down on your appetite too.
HERB-CRUSTED SALMON WITH SEAFOOD RAGOUT
Pivoting from its heftier meat options, Ginger offers a delightful salmon dish for those of us who are craving for a lighter seafood main instead. While a common presence in many buffets, Ginger elevates this humble fish by basking it in a generous crust of aromatic herbs, and pairing it with a hearty serving of seafood ragout for a truly ambrosial finish.
The dusting of herbs while light, infuses the salmon with an earthy fragrance, coalescing the protein’s innate sea-touched brine with a muted terrestrial note for a seamless blend of flavours from the land and sea.
What really makes this dish stand out, however, is the introduction of the seafood ragout. The warm stew holds within it a subtle combination of sweet freshness from the assorted seafood chunks, and brings about a much-welcomed comfort for these cooler year-end months.
SINGAPORE CHILLI CRAB & OTHER CRAB DISHES
Famed for bringing together the best of local and international favourites, there is no surprise that the Singapore Chilli Crab is a mainstay of Ginger’s Festive Buffet as well. As one of our biggest culinary exports, this reigning king of crustaceans is an intricate dish adored by locals and foreigners alike. That said, in order to impress, there needs to be an impeccable formulation of an appetising rendition of this iconic dish that is accepted by the most discerning of diners.
Thankfully, Ginger does not disappoint. Its version of the chilli crab while sweeter and less spicy than other alternatives, packs an acute flavour punch that will blow most other contenders out of the water.
The pieces of crab are not just fresh and succulent, but are well-sized with an ample amount of meat; suckling on a giant claw has never felt so satisfying! The sauce is remarkable in its own right too – thickly sweet and glossy with rivulets of chilli and huge chunks of egg – and is particularly good when acting as a dip for the accompanying crispy fried mantou (buns)
Besides serving up a mix of local and international dishes, regulars will concur that Ginger is synonymous with seafood. The restaurant serves up a diverse selection of luscious crabs that is curated daily by the kitchen.
We are huge fans of Ginger’s Crab Bee Hoon, which stars a whole cooked crab sitting atop thin bee hoon slices in a thick and creamy broth.
NO PORK, NO LARD MENU
Hold your groans, vegetables are an indispensable part of the buffet as well! More than just a necessity to keep our fibre levels up, there are many ways for a skilled chef to turn these unassuming produce into a dish deserving of a place at your feasting table. Unlike the slender wispy greens from the warmer months, winter brings with it an array of vividly coloured fibrous fruits to supplement the heartier mains ubiquitous to this season.
Some favourites of ours from this no pork, no lard menu include Roasted Winter Vegetables with Herbs, Braised Lamb with Mediterranean Sauce, Stir-Fried Black Pepper Beef, and Sweet and Sour Fish.
No celebration is complete without seasonal sweets, and thankfully, the huge spread of desserts at Ginger will bring a jubilant closure to your buffet experience. Whether you are looking for a classic helping of German Christstollen, or a more playful selection of whimsical bite-sized cakes, Ginger has something to please the sweet-tooth in all of us!
CLASSIC CHOCOLATE AND HAZELNUT LOG CAKE
Log cakes are the classic dessert of choice for merrymakers. A fundamental part of any festive meal, the Yule log is a (yummy) reminder of a protective Nordic ritual that has become a modern culinary tradition across the world. However, for most of us, it is instead the distinct sugary profile and the adorable decorative pieces that sit atop the cake that form part of the fond memories of many of our childhood Yuletide holidays.
The log cake of Ginger’s design hits all the right notes: a delicate and elaborate creation, it captivates with its moist chocolate sponge and light hazelnut buttercream frosting. This palatable treat is easy to indulge in, and provides an excellent end to your Ginger buffet experience. A slice or three later, it brings along a lingering note of sweetness; a sweetness that lasts into the late hours of the festivities, and into the warmth of the year’s memories. You’d be happy to know that this tantalising log cake is also available for takeaways so that you can share the love this holiday season!
CHRISTMAS COOKIES
A popular treat with more youthful members among us, Christmas cookies are no longer just something we leave out for Santa in hopes of placating him into putting us on his nice list.
The cookies on a whole while sweet, are not overly saccharine, making them easy to pop without the cloying onset that tends to be characteristic of many dessert items.
GINGER FRUITCAKE
Where the log cake’s richness is centred in the distinct chocolate and hazelnut flavours that make up its composition, the fruitcake’s richness stems from the amalgamation of complex flavours present.
Past the crust, each bite invites an exciting explosion of spiced sweetness with a bare hint of alcoholic acerbity within the soft density of the cake. If there is a dessert representation of “do not judge a book by its cover”, Ginger’s fruitcake is definitely the poster-cake for that!
TOP UP S$50/PAX FOR UNLIMITED WINES, SPIRITS AND BEER
This Christmas and New Year, tantalise your taste buds by enjoying a merry feast of local and international delights at Ginger. To really amp up the season’s revelry, top up S$50/person for unlimited servings of house pour wine, sparkling wine, spirits and beer. Now that is what we call true holiday spirit!
To make a reservation for any of the aforementioned festive buffets at Ginger, or if you are interested in any of the delightful festive takeaways, please contact PARKROYAL on Beach Road via [email protected], or at +65 6505 5710. Please note that all prices are subject to a 10% service charge (dine-in) and GST unless otherwise stated.
With this many alluring festive signatures available, and a whole ho-ho-host of crab dishes on hand, there is no longer any reason to mull over where you can bring your family and friends to celebrate the year-end holidays at. What are you waiting for? Hop aboard PARKROYAL on Beach Road’s Magical Festive Express for an unforgettable gourmet experience at Ginger this Yuletide season!
Festive Weekday Lunch Buffet
9 Dec to 23 Dec & 26 Dec to 30 Dec
Lunch: S$58++ per adult | S$29++ per child (6 – 12 years old)
A Claw-Inspiring Festive Crabs Galore
9 Dec to 23 Dec & 26 Dec to 30 Dec
Lunch (Sat & Sun): S$68++ per adult | S$34++ per child (6 – 12 years old)
Dinner (Mon – Thu): S$78++ per adult | S$39++ per child (6 – 12 years old)
Dinner (Fri – Sun): S$88++ per adult | S$44++ per child (6 – 12 years old)
Festive Buffets
Christmas Eve:
Lunch: S$68++ per adult | S$34++ per child (6 – 12 years old)
Dinner: S$98++ per adult | S$49++ per child (6 – 12 years old)
Christmas Day:
Brunch (12noon – 5pm): S$88++ per adult | S$44++ per child (6 – 12 years old)
Dinner: S$88++ per adult | S$44++ per child (6 – 12 years old)
New Year’s Eve:
Lunch: S$68++ per adult | S$34++ per child (6 – 12 years old)
Dinner: S$98++ per adult | S$49++ per child (6 – 12 years old)
New Year’s Day:
Brunch (12noon – 5pm): S$68++ per adult | S$34++ per child (6 – 12 years old)
Dinner: S$68++ per adult | S$34++ per child (6 – 12 years old)
Ginger at PARKROYAL on Beach Road (Level 1)
7500 Beach Road
Singapore 199591
Tel: +65 6505 5710 | Email: [email protected]
Daily: 6am – 10.30am, 12pm – 2.30pm, 6pm – 10pm
Nearest MRT: Nicoll Highway / Bugis
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This post was brought to you by Ginger at PARKROYAL on Beach Road.