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.

Who doesn’t love a good buffet? We can definitely all appreciate a good lineup of some amazing local nosh and scrumptious spreads from a myriad of cuisines. What makes Atrium Restaurant’s buffet even better? It’s finally gotten their official Halal certification!

Atrium Restaurant at Holiday Inn Singapore Atrium is re-launching its buffet lineup with new signature dishes, live stations as well as halal dishes. You can look forward to a buffet spread chocked full of local delights as well as cuisines that will take you on a culinary flight across the globe.

Expect live stations preparing Singaporean fares such as Hainanese Chicken Rice, Mee Siam and Laksa, as well as Atrium Restaurant’s signature Chilli Crab. Seafood lovers can indulge in a vast array of fresh seafood on ice and even a whole baked fish complemented by 6 varieties of sambal sauce.

Atrium Restaurant has also revamped its desserts buffet to cater to all sweet tooths. There will be a Cendol live station and Durian Pengat alongside their selection of delectable cakes and kuehs! If you’re feeling nostalgic, the buffet has its own ice cream bicycle where you can get your favourite childhood ice cream with colourful bread or wafer biscuits!

If you’re looking to have a great meal with your loved ones, we have a deal that will make this meal even sweeter – quote ‘ladyironchef’ upon making your reservation to enjoy a 1-for-1 buffet with a glass of complimentary soft drink from now until 30 November 2019.

ATRIUM RESTAURANT’S SIGNATURE DISHES

HAINANESE CHICKEN RICE

Enjoy a well-prepared serving of authentic Hainanese Chicken Rice right before your eyes. Choose from the steamed or roasted chicken, which will be chopped on-the-spot, based on your preference. You can then add the respective condiments that you desire like the dark soya sauce or spicy garlic chilli.

CARROT CAKE

“It doesn’t matter if you’re black or white” – fried carrot cake is always good! Loved by locals and Singapore’s visitors, carrot cake is one local food that’s super hard to hate. Atrium Restaurant dishes up this Singaporean classic straight from the wok and into your plates. We loved how this timeless dish was both sweet-and-savoury – we really couldn’t keep our forks off of it!

ROTI PRATA & CURRY

Known for their much raved about Indian dishes and curries, the Roti Prata Live Station at Atrium Restaurant serves freshly-made roti pratas that are paired with a serving of spicy curry.

The prata soaks up the curry so deliciously and a kick of spice really ties everything together.

CHICKEN SHAWARMA

Carved specially for diners at a live rotisserie is Atrium Restaurant’s Chicken Shawarma. Marinated with a blend of aromatic spices, the chicken is cooked to perfection – tender, succulent and oh-so flavourful. Dip these cuts of roasted meat in a tangy yoghurt sauce to enjoy this dish fully.

SATAY

Singapore is known for its street food and Satay is definitely one of the most popular and well-known dishes everyone far and wide should try when visiting our sunny island. You can get freshly-grilled chicken and lamb Satay, basted with lemongrass and accompanied by a spicy peanut gravy.

LAKSA

Silky rice noodles, beancurd, egg and seafood are drenched in a thick and creamy spicy broth in Atrium Restaurant’s DIY-Laksa live station. Choose from a variety of toppings to put in your own perfect bowl of laksa. It’s one of Singapore’s most comforting bowls of noodles – you’ll be instantly hooked with this rendition.

OTHER HIGHLIGHTS OF THIS HALAL-CERTIFIED BUFFET

CHILLI CRAB

Let’s not forget the most iconic Singaporean dish – The Chilli Crab. Succulent crab is cooked in spicy-sweet chilli gravy, laced with a slurry of silky egg. A bite of sweet crab meat paired with this delectable rendition of chilli crab sauce is simply to-die-for!

Pair it with deep-fried mantou and you’ll then truly taste why Chilli Crab is one of Singapore’s most famous specialities.

MEE SIAM

Other than Laksa, you can also customise your own Mee Siam. Add some bean sprouts, beancurd and egg to complete this local classic.

GADO GADO & POPIAH

Adding on to the several live stations Atrium Restaurant has to offer, skilled chefs will help you assemble your perfect roll of popiah as well as your very own plate of Gado Gado, an Indonesian classic. Choose from a spectrum of fresh vegetables and toppings and the chefs will gladly whip up a plate that is sure to bring a smile to your face.

SEAFOOD ON ICE

Atrium Restaurant’s Seafood on Ice features prawns, flower clams, fresh scallops and black mussels. Accompanying the seafood are a selection of curated sauces including Tabasco and Sesame sauce. Pair it with a spritz of lemon and you’re good to go!

WHOLE BAKED FISH WITH 6 DIFFERENT SAMBALS

Another one of Atrium Restaurant’s most popular live stations would be their Whole Baked Fish. The succulent fish can be paired with any of the 6 varieties of sambal sauce – Sambal Terasi (Indonesian Sambal with Shrimp Paste), Nonya Sambal Belacan, Sambal Ikan Bilis, Sweet Chilli Sambal, Sambal Tumis (Stir-fried Chilli Paste) and Garlic Chilli Sauce (Chicken Rice Chilli).

Our favourite of the bunch was the Sambal Tumis as it had a nice tangy yet spicy kick which complemented the baked fish super well. A close second was the Nonya Sambal Belacan with its umami-bomb flavour!

JAPANESE SUSHI & SMOKED FISH

The sushi selections vary from salmon, California rolls, scallops and ebi prawn sushi. You can also get smoked fish to go along with the sushi selections.

CHINESE CUISINE

There are popular dishes from Chinese cuisine such as Yong Tau Foo with Hot Bean Sauce and Wok Fried Chicken with Shredded Bell Peppers. The two dishes that caught our fancy the most were the Wintermelon with Chicken Soup and the Braised Ee Fu Noodles.

The soup was so flavourful despite its simple appearance, having a complex mix of sweetness and a nice savoury chicken flavour. Like most Chinese soups, this was a hearty bowl that kept us going back for more. The Ee Fu noodles were super “QQ” and also packed with a lot of hearty ingredients and flavour from being stir-fried.

WESTERN DELIGHTS

Other than just Asian cuisines, there are also dishes from Western origins such as a super delectable Chicken Stew and Pan-Fried Fish with Orange Sauce.

We loved how tender and juicy the chicken was after being stewed for hours. The stew itself was bursting with flavour and every ingredient was mouthwateringly delicious after being simmered in the thick gravy.

DIY ICE KACANG STATION

Of course, every buffet will be judged by its dessert spread as well and Atrium Restaurant will not disappoint with its revamped lineup of sweet treats. One particular live station will keep local-cuisine lovers on their toes – the DIY Ice Kacang Station!

Grab some shaved ice, sweet syrups, red beans, jellies and corn – you’ve got yourself an amazing local dessert.

ICONIC ICE CREAM SANDWICH

If you’re feeling nostalgic, head on over to Atrium Restaurant’s very own Ice Cream Bicycle where a chef will slice up some ice cream with some rainbow bread or wafers – just like the good ol’ days! Choose from chocolate, vanilla or even durian ice cream to go with your choice of “wrap”.

DURIAN PENGET

Durian-lovers rejoice! Atrium Restaurant’s Durian Penget is something everyone can look forward to. What’s not to love about a creamy, luscious mash of sweet durian pudding? The answer has to be “nothing”.

This creamy dessert is definitely one of the more sinful dessert options, but you’re already at a buffet so just indulge to your hearts’ content while you’re here!

Lunch (Mon-Fri): $64++ per adult | $20++ per child (6-12 years old)
Weekend Lunch (Sat & Sun): $72++ per adult | $20++ per child (6-12 years old)
Dinner (Sun-Thu): $80++ per adult | $25++ per child (6-12 years old)
Dinner (Fri & Sat): $88++ per adult | $25++ per child ( 6-12 years old)

For more information, visit Holiday Inn Singapore Atrium’s website.

Atrium Restaurant
317 Outram Road
Holiday Inn Singapore Atrium, Level 4
Singapore 169075
Tel: +65 6733 0188
Daily: 6.30am – 10.30pm
Nearest Station: Outram Park/Tiong Bahru

This post was brought to you by Holiday Inn Singapore Atrium.