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 dining.prsin@parkroyalhotels.com, 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: dining.prsin@parkroyalhotels.com
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.

From the humble streets of Chinatown to the enclave of old Kampong Glam, PARKROYAL on Beach Road’s all-day dining buffet restaurant has long been known to deliver excellent renditions of local classics. Drawing inspiration from Singapore’s rich culinary landscape, the chefs here spare no effort in preparing a sumptuous buffet spread of mega proportions.

Their all-new weekend lunch and dinner spread—happening from now until 30 April 2019—encompasses cuisine spanning the far reaches of Southeast Asia from their Indonesian-inspired Wagyu Beef with Rendang Sauce, cult favourite, Salted Egg Yolk Crab and their all-new Claypot Rock Lobster with Fish Maw Soup that’s worthy of multiple helpings. Birthed from the hands of an experienced team of chefs, this weekend spread boasts a rustic, nostalgic appeal—one delicious mouthful at a time.

If you haven’t quite gotten over the recent Chinese new year holiday, then perhaps some proper feasting is in order. And to make your weekend dining experience even better, our readers can quote “LIC25” to enjoy a 25% discount on the weekend lunch and dinner buffet!

WAGYU BEEF WITH RENDANG SAUCE

There’s much to look forward to in the meat department and the one dish that’s worth having seconds of is their Wagyu Beef with Rendang Sauce. Tender, gorgeously pink and finished with a multi-dimensional gravy, this centrepiece stunner is one that’s worthy of multiple helpings.

The Wagyu beef, in all its tender, buttery glory is perfect on its own but what really takes it to the next level is the beautifully done rendang sauce. Much less viscous than your typical rendang gravy, do not be fooled because for what this sauce lacks in thickness, it sure as heck makes up for in flavour. A whirlwind of fresh flavours, the elements of lemongrass, ginger, garlic, turmeric and chilli do well to blanket the decadent Wagyu.

ROAST DUCK

Earning its place among the variety of premium meats over at the live carving station, do not miss your opportunity to snag a piece of their Roast Duck. We were fortunate to land ourselves the thigh portion which was tender and oozing with its own natural, flavour-packed fat.

Roasted to juicy perfection, the meat is succulent and devoid of any gaminess. During cooking, the fat of beneath the outer skin is properly rendered out, resulting in a paper-thin skin that’s crispy and delicious.

SOFT SHELL CRAB WITH WASABI MAYO

As addictive as a tub of love letters, one will find it incredibly difficult to resist going back for seconds (even thirds) for these deep-fried bad boys. Coated lightly in a flavoured batter and fried to crispy perfection, these delicious morsels taste similar to seafood tempura but better. Drizzle some wasabi mayo over it for a heightened depth of flavour.

SINGAPORE CHILLI CRAB WITH DEEP FRIED MANTOU

A staple at Ginger, their rendition of chilli crab is always a crowd pleaser. With all the foundations of the iconic dish done right—from the sweet, spicy and subtly tangy sauce to the quality of the crabs that are cooked just right—it’s hard to say that their take on it is anything but delicious.

Thickened with a beaten egg, the sauce develops thick, almost spreadable consistency that is just perfect when paired with deep-fried mantou.

SALTED EGG YOLK CRAB

Buttery, creamy but above all, savoury with a subtle zing, their rendition of the ever-popular Salted Egg Yolk Crab will have you diving in for seconds. Albeit the sauce is thick, the flavour was nicely balanced and well rounded out by the aromatic curry leaves. The crab meat was sweet and firm, serving as a worthy accompaniment for the luxurious salted egg yolk sauce.

CLAYPOT ROCK LOBSTER WITH FISH MAW SOUP

New to their arsenal of crustaceans is the Rock Lobster. To best appreciate the natural flavours of their premium Rock Lobster, we highly recommend heading over the live station to get yourself a serving of their Claypot Rock Lobster with Fish Maw Soup.

Cooked à la minute, the chef heats up 3 sizeable halves in a claypot of fish maw soup. Clear and comforting, the soup is flavoured simply with Chinese cooking wine, fresh broth and fish maw.

ROCK LOBSTER IN BLACK PEPPER SAUCE

If you’d much prefer something with a tinge of heat, definitely go for the other option which sees these sweet, fleshy crustaceans cooked in a flavourful black pepper sauce alongside aromatics such as curry leaves and garlic. Aptly peppery and fragrant without overshadowing its natural flavour, this dish was well executed, pushing the potential of the otherwise mildly flavoured lobsters and giving it an edgier appeal.

STIR-FRIED HOKKIEN PRAWN NOODLE WITH OBAR LEAVES

We set pretty high standards when it comes to Hokkien mee and we’re never slow to crucify anyone who desecrates one of our all-time favourite local dishes. Fortunately for us, no nails and crosses were required this time. On the contrary, the dish was well executed and encompassed all the right qualities of a good Hokkien mee.

The wok hei aroma and flavour was apparent and the noodles were cooked to just the right consistency—moist but not saucy. The dish boasts an intense flavour of fresh prawns and pork, and the strands of egg noodles did well to absorb all of it.

DIY KUEH PIE TEE

A hugely popular Peranakan snack, one of the things we tend to repeatedly gravitate towards is their DIY Kueh Pie Tee Station. For one, the thin and crispy tart shell (known as the kueh) is fresh and the pie tee—the sweet mixture of finely diced vegetables—is soft, sweet and flavourful.

Here’s a tip on how to achieve that perfect one-biter: fill it up about three-quarters of the way with their delicious pie tee and top it off with a smidgen of sambal, a tiny drizzle of sweet sauce and a few coriander leaves. Spicy, sweet and fresh all in one bite, it’s impossible to stop at just one.

In need of something to look forward to over the weekend? Let Ginger be your solution, and while you’re at it, don’t forget to quote “LIC25” to enjoy a 25% discount on the weekend lunch and dinner buffet!

Premium Madness Weekend Dinner Buffet (Fri to Sun)
Now until 30th April 2019
Daily: 6pm – 10.30pm
Adult: S$68++, Child: S$34++

Premium Madness Weekend Lunch Buffet (Sat & Sun)
Now until 30th April 2019
Sat & Sun: 12pm – 2.30pm
Adult: S$58++, Child:

Terms & Conditions:

• Prices are subject to service charge and Goods and Services Tax (GST).
• The Management reserves the right to replace dishes without prior notice.
• All dishes are on a rotational basis.

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Nearest Stations: Bugis / Nicole Highway

This post is brought to you by PARKROYAL on Beach Road. 

Chinese New Year is just a couple of weeks ahead and we are sure that many of us are excited to spend some quality time with your family and loved ones. But besides the wholesome gatherings, this is also the perfect season (or so we deem to be) to put on hold any existing diet and instead, indulge in those festive goodies non-stop.

But feasting during Chinese New Year shouldn’t stop at just bak kwa and pineapple tarts. This Lunar New Year, ushering in the year of the Pig in the best possible way is Ginger at PARKROYAL On Beach Road, an all-day dining destination and one of our favourite venues to dine at regardless of the occasion.

Executive Chef Vincent Aw and the team has thoughtfully curated an extensive array of auspicious culinary delights which will be presented as part of their buffet line-up come 21st January 2019. Think D.I.Y Yu Sheng, Singaporean-favourite crabs and divinely crispy roasted suckling pig!

Our red packet to our readers consists of a discount for this feast this upcoming Lunar New Year. Quote ‘LICCNY’ upon making reservations at Ginger at PARKROYAL on Beach Road to enjoy 25% off from 21 Jan to 3 Feb and 7 to 19 Feb; as well as 15% off from 4 to 6 Feb.

D.I.Y. YUSHENG STATION

When it comes to the Lunar New Year, Lou Hei is undeniably a huge part of this celebration and it is a traditional practice carried out at every reunion dinner.

Consisting approximately a dozen different ingredients from crackers to ginger, carrots, cucumber and plum sauce, there are surely some ingredients each individual would avoid. Good news for picky eaters—there is a D.I.Y Yu Sheng station over at Ginger where you can go ahead and do up your very own plate of yu sheng and customise it to your own liking.

Hoping for 2019 to be filled with more luck and prosperity? Help yourself to more servings of carrots and pomelo then!

ROASTED SUCKLING PIG WITH KUMQUAT SAUCE 

A premium dish that is synonymous to any Chinese celebrations, one wouldn’t expect to find such an exorbitant roast at a buffet spread but here Ginger offers their Roasted Suckling Pig With Kumquat Sauce as the centrepiece at their carving station.

Roasted whole for hours over, we were beyond delighted to hear the crackling sound of the crispy skin upon taking a bite and even more so when we sank our teeth to the succulent and incredibly tender meat beneath.

Given that a price tag for a whole roasted suckling pig usually runs from S$150 – S$200, we reckon that this is one dish you shouldn’t be shy to head over for more servings to get the ultimate bang for your buck!

BABY LOBSTER WITH ABALONE SAUCE

Lobster enthusiasts would be pleased to hear that Baby Lobster with Abalone Sauce is cooked a la minute at the live station here. Whipped up there and then upon order, fresh baby lobster is then slathered over in a slightly gooey abalone sauce that is intensely rich and luscious.

The lobster flesh is easily removed from its shell, assuring nothing except the freshest. Combining its naturally sweet taste with the umami sauce, this duo is a combination that warrants second helpings (or thirds)!

CEREAL CRAB

Ginger at PARKROYAL on Beach Road prides themselves on serving consistently good quality crabs throughout the year no matter the season, impressing diners old and new and we can confidently say that it is going to be the same this time around.

Tossed in a heap of crisp-fried cereal that is fried together with curry leaves and chilli padi to accentuate the savoury-sweet flavours, the crabs hidden beneath leaves little to wonder as to why crabs are easily one of the restaurant’s bestsellers.

Do note that Black Pepper Crab and Cereal Crab are available on a rotational basis. 

MYRIAD OF INTERNATIONAL DELIGHTS

Also available at the hot food isle are Steamed Chicken and Baked Salmon topped with deep-fried fish skin, lap cheong and seafood—both of which we expect to be a surefire hit amongst both locals and tourists alike.

Crowned as one of Singapore’s iconic dishes, our little red dot has plenty of scrumptious renditions of chicken rice and Ginger’s version is definitely not one to disappoint. Juicy, moist and utterly tender, this may be a simple dish but comforting and hearty all at the same time.

HEARTY CHINESE FAVOURITES

Should you be hankering for something more familiar and comforting, other Chinese favourites such as Braised Pig Trotters, Stir-fried Prawns with Greens are also served.

What particularly stood out the most for us, however, was the Abalone Fried Rice. Each mouthful brought out an intense ‘wok hei’ aroma, what we deem as an essential attribute a bowl of good fried rice should possess. Yet this divine dish doesn’t stop right there—coupled with the tender and naturally buttery abalone, the Abalone Fried Rice is a showstopper in its own right.

SALAD STATION 

Making a debut in Ginger’s stellar Chinese New Year buffet spread and available exclusively during this period of time is their Salad Station, which consists of exquisite yet refreshing delights in the likes of Pineapple Salad with Sliced Bak Kwa and Braised Pig Ear Terrine with Chinese Herbs.

CHINESE NEW YEAR TREATS

Chinese New Year is never complete without buttery treats such as pineapple tarts and kueh bangkit. You’d be delighted to know that besides the luxurious suckling pig, baby lobster with abalone sauce and D.I.Y. Yu Sheng, Ginger will also be offering a range of Chinese New Year goodies as part of their Chinese New Year buffet spread to usher in Lunar New Year on the right note.

Baked in-house, stuff yourself silly with these decadent treats and worry about calorie count only after your meal!

Here’s a gentle reminder to quote ‘LICCNY’ upon making reservations at Ginger at PARKROYAL on Beach Road to enjoy 25% off from 21 Jan to 3 Feb and 7 to 19 Feb; as well as 15% off from 4 to 6 Feb.

Festive Lunch (12pm – 2.30pm)
Mondays to Fridays: Adults S$48++, Children S$24++
Saturdays & Sundays: Adults S$68++, Children S$34++
2 to 6 February 2019: Adults S$68++, Children S$34++

Festive Dinner (6pm – 10pm)
Mondays to Thursdays: Adults S$68++, Children S$34++
Fridays to Sundays: Adults S$78++, Children S$39++
4 February 2019: Adults S$108++, Children S$54++
1 to 3 February 2019, 5 & 6 February 2019: Adults S$88++, Children S$44++

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Daily: 12pm – 2.30pm, 6pm – 10pm
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Nearest Stations: Bugis/ Nicoll Highway

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