Ginger at PARKROYAL on Beach Road has undergone a major facelift and reopened its doors, and as loyal patrons of Ginger for years, we were ecstatic to check out the refurbished space. It is gorgeous beyond words!

With Mother’s Day around the corner, this is the perfect chance to bring your Mom and family for a nice meal. Perhaps, Ginger would serve some sort of nostalgia for your parents. After all, the restaurant has been around for decades and for one, we grew up dining there.

The Mother’s Day buffet spread is also worth looking forward to, too. Now that buffet service is allowed to resume, it’s time for a great feast! From classic Asian dishes to vegan options and live stations featuring our local favourites, the woman of your life would be so pleased.

And in the month of June, Ginger is having a Father’s Day buffet which features a meaty menu including Roasted Angus Beef, Foie Gras, Hainan Oxtail Stew and more.

To sweeten the deal, from 2 May to 30 June 2021, one adult dines free with every 2 paying adults when you quote <LIC3-FOR-2> upon making your reservations.

What was once an unassuming-looking buffet restaurant that looks borderline passé is now a swanky space with a botanical-themed decor. Of pastel pink hues, custom wallpapers that feature the ginger plant, rattan fans and wooden furniture, the facelift has successfully transformed the buffet restaurant into what we would like to think is one of the prettiest buffet restaurants in Singapore right now.

With lots of natural sunlight streaming in via the floor-to-ceiling windows, the restaurant is brightly lit and boasts a cheery vibe during the day. At night, it transforms into a cosy space with its warm lights, and the rattan fans add a nostalgic charm to the otherwise modern decor. Very well thought interior design, and it makes dining there even more pleasant!

Dining restrictions have been relaxed and buffet services are allowed to resume. This is wonderful news for people like us who can’t say no to a buffet meal! At Ginger, hygiene is still of utmost concern, but to not take away the joy of a buffet meal, there are various stations where you can get unlimited helpings of your preferred dish, with the food already portioned out in plates. The rest are a la minute stations where the chefs will serve you.

GINGER’S BUFFET HIGHLIGHTS FOR DINNER & MOTHER’S DAY WEEKEND BRUNCH (1 – 31 MAY 2021)

• Coconut Trio with Bird’s Nest
• Free-Range Chicken Collagen Soup with Codfish
• Steamed Herbal Prawns
• Steamed Yellow Chicken with Local Herbs and Ginseng
• Lobster Five-Grain Porridge
• Double Boiled HuaiSan Soup
• Vegan Meatball Stew
• Vegan Satay
• Meatless Burger
• Vegan Dan Dan Noodles

For the Mother’s Day buffet, the highlight for us was the Coconut Trio with Bird’s Nest. Every diner gets one serving of this, and it can both be an appetiser and a dessert. Bird’s nest is steeped in coconut water and double-boiled for a fuller flavour, and then served cold. We slurped up every sip of it!

Another favourite was the Steamed Herbal Prawns. You know how some dishes don’t need any new interpretations? Just a traditional, honest recipe to cook something simple but well – and that is the Steamed Herbal Prawns in this case. Fresh, plump prawns are soaked in an array of herbs. Savour the delectable broth and sweet, juicy prawns.

Soup lovers will be treated to unlimited helpings of the Free Range Chicken Collagen Soup with Codfish. It is light in flavour, but oh so nutritious.

There is a hearty porridge option that both young and old will enjoy, and it’s the Lobster Five-Grain Porridge. What is otherwise just a porridge dish is elevated with the addition of lobsters, and yes, you can get unlimited helpings of this too!

There are also vegan options for the Mother’s Day buffet spread, and they include the Vegan Meatball Stew and Vegan Satay. Can we take a moment to appreciate the Vegan Meatball Stew?! They tasted fantastic and you wouldn’t even be able to tell that they aren’t actually meat. We loved the tangy tomato-based sauce so much and the texture of the roasted vegetables.

If you are looking to pamper your Dads for Father’s Day at Ginger too, here is a preview of what’s coming up in the buffet spread.

GINGER’S BUFFET HIGHLIGHTS FOR DINNER & FATHER’S DAY WEEKEND BRUNCH (1 – 30 JUNE 2021)

• Hainan Oxtail Stew
• Roast Angus Beef with Truffle Puree
• Beef Cheek Ragout Lasagne
• Foie Gras Puff Pastry with Caramelised Apple (limited to one serving per diner)
• Moroccan Roast Baby Lamb
• Wagyu Beef Herbal Soup
• Sausages: Chicken Italian, Chicken Snail, Beef Cabanossi, Lamb

Don’t miss out on the Hainan Oxtail Stew and Foie Gras Puff Pastry with Caramelised Apple. We absolutely loved the Roast Angus Beef with Truffle Puree. There is also a sausage platter which includes a medley of Chicken Italian, Chicken Snail, Beef Cabanossi, Lamb Marquez and the Turkish Mediterranean.

One Dines Free with Two Paying Adults (from 2 May to 30 June 2021)

• With promo code LIC3-FOR-2
• Minimum 3 adults to dine
• Up to 2 redemptions per table
• Not valid on eve of and on PH
• Not valid on Mother’s Day weekend, 8-9 May and Father’s Day weekend, 19-20 June

25% savings (from 2 May to 30 June 2021)

• Limited seats available
• With promo code LIC25
• Minimum 2 adults to dine
• Valid on eve of and on PH
• Valid on Mother’s Day weekend, 8-9 May and Father’s Day weekend, 19-20 June with full payment paid by 5 May for Mother’s Day and 12 June for Father’s Day

Parents’ Day Buffet Pricing

Lunch from Mondays to Sundays (except 8, 9 May & 19, 20 June): S$48++ (adult), S$24++ (child)

Brunch (8, 9 May & 19, 20 June): S$58++ (adult), S$29++ (child)

Dinner (Mondays to Thursdays): S$65++ (adult), S$32.5++ (child)

Dinner (Fridays to Sundays): S$75++ (adult), S$37.5++ (child)

Ginger
7500 Beach Rd, PARKROYAL on Beach Road, Singapore 199591
Tel: +65 3138 1995
Reservation: https://bit.ly/reserveginger

This post was brought to you by Ginger.

Spice Brasserie at PARKROYAL on Kitchener Road has reopened its doors and we are all ready for their Christmas buffet. It has become a tradition for us to dine at Spice Brasserie every Christmas, and we are glad that despite the pandemic, this year is no exception.

Helmed by Executive Chef Robert Chan, a buffet affair at Spice Brasserie is a satisfying one that does not require you to break the bank. With safety measures in place, it will be an a la carte buffet instead. But this is not a shortchange, by any means. If any, everything will be plated and served to you and you can truly dine comfortably in your space.

The cherry on top? You can quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when you make your reservations. ‘Tis the season to be jolly and to feast!

SIGNATURE BBQ BLACK CHAR SIEW AND CRISPY PORK ROLL

Spice Brasserie’s Signature BBQ Black Char Siew on its own will make us return for another round of buffet because it is so darn solid.

Slabs of pork in a rich char siew sauce with maltose as its base, then placed above an open fire until the glaze begins to caramelise from the heat. The result is a glorious char siew that is so moist and tender with a lovely sweet and smoky aftertaste.

CRISPY PORK ROLL

Sometimes, life gives you more and that’s in the form of roasted pork at Spice Brasserie’s Christmas buffet.

The Crispy Pork Roll is made using pork belly that is marinated with a copious amount of a house blend of herbs and seasoning, then rolled into a tight spiral and slow-roasted. It has so much flavours in one bite that everyone at the dining table was in awe.

TRADITIONAL ROAST TURKEY CARVING WITH GRAVY

What is Christmas without a good turkey? Turkeys tend to have a bad name for being dry and tasteless, and we’ve had our fair share of mediocre turkeys, but never at Spice Brasserie.

Taking center stage at the buffet is this Traditional Roast Turkey Carving with Gravy. Just good ol’ turkey with no-frills marination, roasted at the right temperature to retain the moisture and slightly charred skin for extra flavours. Sink your teeth into the tender meat and fall in love with the classic flavour; so good, you don’t even need the gravy actually!

But hey, try the gravy anyway.

MAI YA TANG GLAZED HAM WITH PINEAPPLE SAUCE

For the uninitiated, mai ya tang is maltose candy. It is a thick Chinese syrup and is often used as flavouring and/or to give meat its glossy look.

Needless to say, the Mai Ya Tang Glazed Ham with Pineapple Sauce at Spice Brasserie is a beautiful one. Just look at that glorious glaze! The ham was nice and juicy, with a slight sweetness in every bite. And don’t we all love free-flow ham, seriously? (Good) Hams are otherwise pretty expensive as they go by weight!

MEATLOAF

The traditional folks would want their Meatloaf for Christmas. The ones served at the buffet is made of minced pork that is lightly seasoned before being baked.

CHILLI CRAB WITH MANTOU

And because Spice Brasserie is incorporating Asian flavours in their Christmas line-up, you can expect Chilli Crab with Mantou as part of the a la carte buffet too! You don’t have to worry about your folks who are not used to European fare; they can have their chilli crab while you have your turkey and ham. 

Spice Brasserie’s rendition is one with thick chunks of egg – just the way we like it. It is tangy and sweet, not overly spicy, and makes the perfect dip for deep-fried mantou. Talk about having the best of both worlds – crabs and Christmas roasts! Our tummies cannot be happier!

COLD SEAFOOD PLATTER

If you are one who needs your cold seafood at a buffet, the a la carte buffet line-up includes a Cold Seafood Platter option. You can have as many bowls of fresh ocean treasures as you wish, and they include prawns, mussels, crawfish, scallops and conches.

FESTIVE TEPPANYAKI ICE CREAM

Spice Brasserie’s enchanting dessert column includes two festive Teppanyaki Ice Cream flavours that are prepared a la minute. The kids will love this!

German Chocolate Croffle Teppanyaki Ice-Cream
- Brownie
- Sea salt
- Shredded coconut
- Pecan nut
- Caramel sauce

Apple Crumble with Brandied Prune Teppanyaki Ice-Cream
- Apple
- Brandy marinated dark prunes
- Christmas spices
- Custard and apricot

RED AND GREEN VELVET CREAM CHEESE YULE LOG WITH BRANDIED FRUITS AND NUTS

Spice Brasserie’s take on the Christmas log cake is a fruity one – Red and Green Velvet Cream Cheese Yule Log with Brandied Fruits and Nuts. We love the brandied fruits and how the cream cheese balances out the mild alcoholic taste of the cake.

Terms: Valid for festive buffet until 3 January 2021 only. Not applicable with other offers, promotions, discount and privileges.

To call +65 64283160 or email to spicebrasserie.prskt@parkroyalhotels.com for reservations. Quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when making your reservations.

Lunch
19, 20, 26 and 27 Dec 2020 S$62 (adult) S$31 (child)
25 Dec 2020 S$75 (adult) S$37.5 (child)
1 to 3 Jan 2021 S$58 (adult) S$29 (child)

Dinner
18 to 20, 26 to 27 Dec 2020, and 1 to 3 Jan 2021 S$72 (adult) S$36 (child)
24 Dec 2020 S$98 (adult) S$49 (child)
25 Dec 2020 S$75 (adult) S$37.5 (child)
31 Dec 2020 S$78 (adult) S$39 (child)

Spice Brasserie
PARKROYAL on Kitchener Road (Lobby Level)
181 Kitchener Road
Singapore 208533

This post was brought to you by PARKROYAL on Kitchener Road.

With 2019 drawing to a close, many of us are looking for a place to celebrate the end of another year. If you have yet to make plans for the year-end festivities, we’re here to help: why not bring your loved ones to Spice Brasserie at PARKROYAL on Kitchener Road for a captivating spread of Asian-inspired fare and traditional holiday staples?

Reopening just in time for the holidays, Spice Brasserie underwent a two-month-long revamp, and is now back to regale diners with a new gusto. More than just a superficial facelift, its refreshing new interior is inspired by the rich heritage of the Little India neighbourhood it resides in. Moreover, this update allows for a better coherence between the dining space and the Asian specialities offered.

Of all buffets, why Spice Brasserie? Taking pride in its heavily Asian-influenced spread, dining here means you get to enjoy the best culinary creations the East and West have to offer. You can find a sensational selection of meticulously prepared Asian street food, many of which are freshly prepared by chefs at various stations.

With a selection as magnificent as that, it’s time to bask in that festive cheer; end the year on a delicious note by bringing your loved ones down to Spice Brasserie for a memorable feasting experience!

Quote “Ladyironchef” upon making your reservation for 25% OFF Spice Brasserie’s buffet from now until 15 February 2020.

The Asian food that we have come to associate with Spice Brasserie continues to be the mainstay of its spread. Take your time to peruse the curated assortment of dishes from all across the region, of which some are specialities available on a rotational basis – with so many items on display, it can be easy to miss certain gems in your haste.

Start at the multiple chef-manned stations, each of which features a distinctive cooking technique. Whether you are looking for items fresh from the charcoal grill or hot from the tandoor oven, a collective journey through each will give you a literal taste of the scintillating flavours that characterise the region.

CHARCOAL SMOKED BLACK CHAR SIEW

A prime spot for prime roast cuts, the carving board stand is a definite eyecatcher. If the enticing selection of gleaming succulent meat cuts do not slow your steps, the aromatic wafts from them certainly will.

Begin with a sinfully decadent treat that is bound to set all eyes at the table alight: unlike the usual red variants, this iteration of char siew is finished with a dark ambrosial coating. Contrary to popular belief, this colouration is not from burning the meat during the roasting process.

Instead, the mahogany hue stems from slathering the slabs of pork in a rich char siew sauce with maltose as its base, then placed above an open fire until the glaze begins to caramelise from the heat. The result is a sticky, saccharine layer that encases the entire strip, allowing the centre to retain its signature moist tenderness with a smidge of smoky aftertaste.

CRISPY PORK ROLL

An equally appetising contender at the carving board is a modern interpretation of the popular Cantonese “Siew Yoke”. Available on rotation during dinner sessions, this stately fixture is a medley of meaty goodness that easily tops any diner’s must-try list.

This luxurious dish is created by first stuffing a generous amount of the kitchen’s unique blend of herbs and seasoning into a pork belly cut, then rolling everything into a tight spiral before letting it slow-roast over a fire.

When done, each slice gives you a wonderful intermingling of textures and flavours – the crisp burnished skin of the pork belly is contrasted against the tender interior, with the entirety of its core saturated with a savoury mix of its own juices and the infusion of herbs.

TAIWANESE SCALLION PANCAKE

A common sight at many Asian street food stands, the griddle is a quintessential kitchen aid that allows diners to enjoy fresh snacks without an extended wait. Migrating that concept into the comfort of its space, Spice Brasserie’s griddle station offers a similar convenience without the stifling heat and crowd typical of a night market setting.

One of the more popular street food items, the Taiwanese Scallion Pancakes is a dangerously addictive and easy-to-pop snack that also doubles as a carb accompaniment to a meat-centric meal.

To get its trademark textural variance, the rolled dough is repeatedly flattened and flipped on the griddle. This ensures both surfaces of the pancake get heated to an even crispness without allowing its folded centre to lose its chewiness.

When ready, you will be met with a savoury treat that is simultaneously flaky yet fluffy, with its predominantly savoury profile occasionally interspersed by the zest of fresh scallions. Grab a couple (or an entire stack) of these for a flippin’ good time!

SEAWATER GRILLED BARRAMUNDI

Fancy getting a hot-off-the-grill serving of your choice street food item in a buffet setting? Inspired by robatayaki – a Japanese method of cooking food over hot charcoal – at the charcoal grill, patrons are treated to a front-row seat of (literal) fireworks as they watch bite-sized gourmet versions of their desired items get grilled to smoky perfection.

For a leaner protein alternative, the Seawater Grilled Barramundi is a palatable main to centre your feasting around. The mild sweetness of the fish makes it an attractive option to many; the fire brings out the best qualities of the fish, leaving behind flavourful, supple chunks!

TANDOOR STATION

Once you’ve gotten your share of proteins, proceed down the line until you are met with the earthy scent of herbs and spices. Expect vibrant colours and even more vibrant flavours, many of which hold a slightly smoky aftertaste courtesy of the station’s highlight: a full-sized tandoor oven.

Look forward to a selection of Garlic Butter Rice, Prawn Tandoori, Vegetable Korma, Aloo Mutter, Vegetable Jalfrezy, Butter Chicken and Naan. Do note that the items are on a rotational basis.

If you’re craving for a more substantial carb to pair with the deluge of roasts and meat options, request for a helping of freshly baked gourmet naans– squid ink, cheese, and garlic curry – to wrap up your main courses with. Light and airy, these flavoured naans are tantalising enough on their own, but become truly scrumptious when dipped in the myriad of available curries.

BROKEN RICE CHARCOAL CLAYPOT PORRIDGE

When you’re done eating through all your favourite Asian street snacks, the mixture of oil and heavy flavours can leave a cloying sensation that diminishes any remaining appetite. If that happens, it’s time to look for a bowl of Broken Rice Charcoal Claypot Porridge to alleviate any mid-meal lethargy.

A luxurious interpretation of rice porridge using Vietnamese broken rice and a mixture of fish, flower clams, and occasionally oysters. Steeped for an extended period, the individual flavours of these seafood morsels permeate the broth, and the starch from the broken rice thickens the soup base.

The result is a nourishing porridge made even richer by a confluence of seafood infusions. A soulful dish that rejuvenates those who seek solace from it, the muted flavours aid in easing the appetites of weary diners, and is definitely a comfort food year-round.

TEPPANYAKI ICE CREAM

After you’ve sampled your fill of mains, end the night with a foray into Spice Brasserie’s enchanting dessert section. Amble through the colourful displays of sweets; hot or cold, there is a special, beautifully crafted something for everyone.

The highlight of buffet’s dessert spread, the Teppanyaki Ice Cream brings a more exciting twist to this perennial dessert favourite. Poured onto a metal flat-top, diners can watch the spectacle of the station’s chef deftly working his spatulas to create solid ice creams from a liquid batter. While teppanyaki typically entails cooking with heat, the technique is slightly different here: instead of a hot griddle, the surface is cold!

Try out two recommended flavours: Mango Pomelo Yogurt Ice Cream and Matcha Green Tea Red Bean Ice Cream. The former is a refreshing fruity option that belies a complex flavour – the sweetness from the mango and the mild bitterness of the pomelo sacs are compounded against the muted tartness of the yogurt ice cream, and topped with mango pops. The latter is a time-honoured duo of matcha and red bean, which holds a slightly fuller and creamier body.

If you fancy a more traditional selection of sweets instead, look towards local classics such as DIY Mua Chee with Peanut and Black Sesame and the alluring assortment of Nonya Kueh; for treats with a more novel regional twist, take a gander at the Durian Pengat with Sticky Rice and the Cempadak Crumble.

TRADITIONAL ROAST TURKEY

The definite highlight of the festive season, no Yuletide feast is complete until this staple makes its appearance at the table. Sticking to a tried-and-true formula this year, Spice Brasserie unveils a sizable Traditional Roast Turkey Stuffed with a medley of vegetables before burnished with a glistening butter glaze.

The fowl is slow-roasted until its skin begins to crisp and takes on its signature lustrous golden hue. Slow roasting not only keeps the centre moist and tender, but allows the flavours from the glaze and vegetables to percolate and diffuse into the rest of the bird as well.

Even if the composite seems simple, by ensuring each step of the process complies with the kitchen’s exacting standards, the result is an outstanding roast with delectable flavours that easily rivals its contemporaries.

BONE-IN GAMMON HAM WITH GINGER AND SARSI GLAZE

Another classic of the Yuletide season, Spice Brasserie presents a truly opulent take on the Christmas ham with their Bone-In Gammon Ham with Ginger and Sarsi Glaze.

Gleaming under the festive lights, the signature Sarsi and ginger glaze is the natural focal point of this dish. During the roasting process, the glaze begins to caramelise, leaving behind a thin sheen of sweet glaze that cuts through the monotony of the smoky protein base.

WHITE CHOCOLATE AND CREAM CHEESE RED VELVET YULE LOG WITH BRANDIED FRUITS AND NUTS

No buffet is complete without a sweet treat. Clad in Santa’s signature colours, Spice Brasserie’s interpretation of a Yule log is every bit as festive as one can hope for a holiday treat to be. This delightfully creamy number features a more unorthodox light red velvet sponge base, and pairs white chocolate with cream cheese to augment the cake to even more heavenly levels of lusciousness.

Encased within isn’t the usual coils of mousse layers either. Instead, its centre holds a treasure trove of fillings – Griottes cherries, cranberries, raisins, citrus peels; all steeped for multiple months in a blend of rum, kirsch and cognac for added potency.

This red velvet sponge base allows for a splendid contrast, lending a dense consistency upon which the bright bursts of flavours courtesy of the brandied fruits and nuts in its core can play off. If you are looking to fit a log cake into your dining agenda, experience this elegantly crafted oeuvre at Spice Brasserie.

For those who prefer to celebrate in the comfort of their own homes but do not wish to forgo this divine treat, this Yule Log is also available for takeaway at S$58+ from now until 22 December 2019. If you’re interested, place your pre-orders at least 3 days in advance by contacting PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160.

With the festive season drawing near, it’s time to pick up your phones and flex your typing fingers! If you’re quick, you can still enjoy the 20% off Festive Buffets if you book with full payment by 26 December 2019 for slots on either 31 December 2019 or 1 January 2020.

To make a reservation for the aforementioned Festive Buffets at Spice Brasserie, please contact PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160. Please note that all prices are subject to a 10% service charge (dine-in) and GST unless otherwise stated.

During this most wonderful time of the year, treat your loved ones to a feast at Spice Brasserie for an epicurean adventure worthy of ending your 2019 on. With its phenomenal spread of Asian specialties, pleasantly jovial service, and a perpetually comfortable ambience, a year-end celebration held at PARKROYAL on Kitchener Road is certain to be a jolly good time!

From now until 15 February 2020 (no blockout dates), simply quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when making your reservations. With limited slots available per day, book now to avoid disappointment!

Festive Buffets
Lunch:
20 December to 24 December 2019: S$52++ per adult | S$26++ per child (6 – 12 years old)
25 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
26 December 2019 to 1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Dinner:
20 December to 23 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
24 December 2019: S$88++ per adult | S$44++ per child (6 – 12 years old)
25 December to 31 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Spice Brasserie
PARKROYAL on Kitchener Road (Lobby Level)
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3000 / +65 6428 3160 / 1800 2557 795 (Toll-free)
Daily: 12pm – 2.30pm (Lunch), 6pm – 10pm (Dinner)
Nearest MRT: Farrer Park (NEL)
Website | Facebook | Instagram
#PARKROYALKitchener #ShareYourMoments

This post was brought to you by Spice Brasserie at PARKROYAL on Kitchener Road.

Tucked away in the palatial JW Marriott Singapore South Beach is Beach Road Kitchen, a modern all-day dining establishment that aims to take diners on an epic, gastronomic journey.

Beach Road Kitchen was built in honour of the old Beach Road Market that first started out in 1873. Staying true to its roots, the place has never stopped believing in the importance of fresh produce and quality food, which is an ideology that the folks here at Beach Road Kitchen firmly believe in.

From indulgent brunch classics such as Eggs Benedict to spiced up local delights such as Lobster Laksa, this lavish brunch buffet is an epicurean feast that will be the highlight of your Sunday. There is no better way to spend a lazy day than at a sumptuous Sunday Brunch at Beach Road Kitchen.

It’s S$168++ per adult for the champagne brunch which comes with free-flow champagne, wine and beer.

On top of that, quote ladyironchef upon making your reservation to enjoy 50% OFF every second diner (terms and conditions apply) for the Sunday brunch at Beach Road Kitchen from now until 30th Dec 2019.

LOBSTER THERMIDOR AND BAKED OYSTERS

An opulent treat that you definitely should indulge yourself in is the free-flow Lobster Thermidor.

For the uninitiated, the Lobster Thermidor has its roots in France and consists of a mixture of chunks of lobster meat, egg yolks, brandy and mushrooms that are stuffed into a lobster shell, drizzled with cheese and baked to perfection.

The result is a decadently creamy ensemble packed with a medley of varying textures and flavours — the sweetness and chewiness of the lobster, the mild acidity of the brandy and the saltiness of the cheese — all come together to create a flavour bomb that will leave you gobsmacked and hankering for more.

Another must-try treat is the Baked Oysters which features briny oysters that are generously slathered in a thick layer of mash potato and then baked to a lovely golden brown. We could easily down a dozen of these!

SEAFOOD ROOM

Seafood enthusiasts, nothing can prepare you for Beach Road Kitchen’s iconic Seafood Room. This clean and white temperature-controlled alcove houses a tantalising selection of fresh seafood which includes the likes of smoked fish, sashimi and seafood on ice.

If you’re craving for some freshly-shucked oysters, you can help yourself to unlimited oysters sourced from Northern and Western France.

EGGS BENEDICT 

What is a Sunday brunch without some runny Eggs Benedicts? Eggs Benedicts are a staple of any brunch session; you can’t go wrong with a winning combination of toasted English muffins and perfectly poached eggs draped in a generous coating of hollandaise sauce.

Beach Road Kitchen has 3 variations that comes garnished with either spinach, bacon or smoked salmon. Break into the egg and watch the yolk sensually ooze out.

WHOLE ROASTED LAMB LEG 

Carnivores will be excited to chow down on this bad boy.

A whole roasted leg of lamb awaits you at Beach Road Kitchen’s Sunday Brunch and it is hard to simply walk past this massive hunk of meat. Get one of their friendly staff to help carve you a rack or two; it is quite a feat to have to tackle it all on your own.

It is undoubtedly hard to cook such a gargantuan block of meat thoroughly, but the chefs here did a phenomenal job. The lamb was incredibly tender and had a decent meat-to-fat ratio which gave every mouthful a nice, succulent bite.

CHARCOAL GRILL

A highlight of all Beach Road Kitchen’s buffet spreads is their Charcoal Grill, where diners get to select their cuts of meat and seafood and have them grilled à la minute. Look forward to a premium meat selection filled with options such as Asian Marinated Iberico Pork and Tomahawk Beef.

PIZZA FROM THE WOOD FIRED OVEN 

Standing right smack in the middle of the restaurant is the restaurant’s very own wood-fired oven that makes some of the most drool-worthy pizza out there.

Their Signature Truffle Mushroom Pizza comes highly recommended and it is coated in a copious amount of truffle oil, stracchino cheese and mushrooms.

Do try to get your hands on this slice of heaven when it comes fresh and hot out of the oven so that you can enjoy it at its peak. The edges of the pizza have a lovely char that adds texture to the chewiness of the pizza base. This is further enhanced by the glorious mess of melted cheese and truffle oil that provides the pizza with an earthy, garlicky flavour that is incredibly addictive.

CHILLI CRAB AND LOCAL SPECIALITIES

For something a little more close to home, pop by their Local Specialities station for an appetising array of Singaporean favourites. Diners get to savour classics such as Signature Chicken Rice, Crispy Pork Belly and Roast Meat.

Crustacean aficionados will also be glad to know that the buffet lineup will include the holy grail of all local seafood dishes: chilli crab. Break open those bright red pincers and tuck straight into the sweet, plump flesh that lies beneath. Don’t forget to soak up all that ambrosial chilli gravy with the deep-fried man tou!

NOODLE BAR WITH LOBSTER LAKSA 

For more live-action, head on over to The Noodle Bar where you can get yourself a hearty bowl of Asian-style noodles of your choice. We love their Laksa broth which features a rich sweet and spicy broth that hits all the right notes. You also get to dazzle up your bowl of laksa by choosing your own ingredients and noodles that are displayed neatly next to the noodle station.

An open secret is that you can pick out a lobster (or two!) from the neighbouring Seafood Room, pass it to the chef and have him cook you a sinfully good bowl of Lobster Laksa. Definitely not something you can do at most places!

CHEESE AND CHARCUTERIE 

Beach Road Kitchen takes immense pride in their Cheese and Charcuterie selection which is switched up daily. Their impressive range of cheeses will make any cheese fanatic’s heart palpitate and you can expect flavours such as Blue Cheese, Taleggio, Brie, Camembert and Savarin.

You can also pair the cheeses with some of their cold cuts that come from different regions across Europe.

CHILDREN’S CORNER 

If your little ones are fussy eaters, fret not as the buffet line has a Children’s Corner that is packed with child-friendly options such as beef sliders, chicken nuggets and pasta. There is also a children’s play area set up in a corner of the restaurant for fidgety kids who won’t stay still.

THE BAR

Don’t worry, adults, we haven’t forgotten about you! If you want a glass of bubbly to celebrate the weekends, march on over to The Bar for some drinks. You can also top up S$70++ and enjoy free-flow champagne, wine, cocktails, beer and juices.

SWEET SHOP 

Don’t stuff your face at all the other stations and forget about the dessert section. Combat all the savouriness with some sweetness at Beach Road Kitchen’s Sweet Shop, where you can feast your eyes and tastebuds on their extensive dessert display with sweets such as cakes, macaroons as well as nostalgic snacks and sweets from the heydays.

Diners can also have some fun with the chocolate fountain which dispenses a mesmerising waterfall of milk chocolate for you to dip fruits and marshmallows in.

LIVE MUSIC AND BALLOON SCULPTING 

To add to the mood, there will be live music for you to enjoy while you gorge yourself silly on all that food. There will also be a balloon sculptor for the kids who will be going around making balloons for everyone. Adults, don’t shy away if you secretly want a balloon; you can ask for one too!

Quote ladyironchef upon making your reservation to enjoy 50% OFF every second diner for the Sunday brunch at Beach Road Kitchen from now until 30th Dec 2019.

Terms & Conditions
– Offers not applicable on eve & day of Public Holidays, and all special occasions as determined by the Hotel
– Valid up to a maximum of 8 persons per bill only
– Not applicable with other loyalty programs discounts, credit card promotions and other privileges; cannot be combined for redemption with other vouchers
– Not applicable for Kids price
– Advance reservations required and subject to availability

Champagne Brunch
Sun: 12pm – 3pm
Adults: S$168++
Child: S$59++ (Children under 6 dines free)

Beach Road Kitchen 
JW Marriott Singapore South Beach 
30 Beach Road
Nicoll Highway
Singapore 189763
Daily: 6am – 10pm
Nearest Station: Esplanade

This post was brought to you by JW Marriott Singapore South Beach.