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.

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
Website | Facebook | Instagram

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

If you’re on a see-food diet and are always on the hunt for more of that luscious, crustacean meat, then you will be pleased to know Ginger at PARKROYAL on Beach Road is bringing back their famed crab-themed buffet: Crabs Galore!

From now until 9 Jan 2020, expect a stellar line-up of succulent crab dishes. Taking centre stage would be their myriad of seafood specialties, such as the Claypot Crab with Pumpkin Broth and the Singaporean favourite, Singapore Chilli Crab.

Helmed by Executive Chef Vincent Aw, Ginger will also be rolling out innovative creations, such as the drool-worthy Soft-Shelled Crab with specially concocted wasabi mayo and Crab Meat Bee Hoon. Of course, they will be featuring an array of classic local delicacies as well!

These ocean gems are available on both weekends lunch, as well as daily dinner. If you are in for a rollercoaster ride of oceanic flavours, Ginger’s crabby buffet is claw-some for your next seafood hunt.

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020).

CRAB SALAD WITH GREEN APPLE AND CAVIAR

We were impressed with the Crab Salad with Green Apple and Caviar; we thought it was a unique twist to the usual salad dishes! Topped with green apple and caviar, the salad was soft and creamy, while the green apple bits were crunchy, giving a nice contrast to the pulpy dish.

The slight sourness of the apple also helped to balance out the dish, so there was no overwhelming seafood-y smell. Big chunks of crab meat would also melt in our mouths, while the caviar added a burst of salty flavour.

SEAFOOD ON ICE

Ginger’s classic Seafood On Ice is one station that everyone loves, with heaps of delectable black mussels, prawns, flower clams and mud crabs that you can eat to your heart’s content.

We appreciated how the mud crab’s shell was already broken, so we could easily pull the meat apart. It was tender and fleshy, and when drizzled with its homemade ginger and vinegar sauce, it had a very tangy, piquant taste. It was a refreshing change from the usual savoury crab dishes.

CLAYPOT CRAB WITH PUMPKIN BROTH

Featuring the star of the show: the Claypot Crab with Pumpkin Broth. Beautifully plated in a claypot with a pumpkin puree, the claypot crab was a standout among the previous crab buffets we have been to. The broth was light on the palate, with a fragrant and rich pumpkin taste.

We enjoyed dipping the crab with the pumpkin dressing; it added an extra sweetness to the meat. This is one dish that you can continuously eat without feeling jelak.

Do note that the crab is only served during weekends, while prawns are used during the weekdays.

STIR-FRIED CRAB IN SALTED EGG SAUCE

Salted egg fanatics, you have to check out the Stir-Fried Crab in Salted Egg Sauce. This dish is different from the other typical salted egg crabs you have eaten before.

The crab is first stir-fried, resulting in a crispy crust, then coated with thick salted egg sauce. The dressing is not overly greasy nor sweet, but instead, rich and creamy and bursting with salted egg yolk flavour.

SOFT-SHELLED CRAB WITH WASABI MAYO

The Soft-Shelled Crab with Wasabi Mayo is yet another impressive creation Ginger has come up with.

The pairing of wasabi with mayo never fails. The kick of spice from the tangy wasabi elevated the sweetness of the mayo—the fire came first, then a slightly sweet, gentle aftertaste.

SINGAPORE CHILLI CRAB WITH DEEP-FRIED MANTOU

Chilli crab is an undying favourite of us locals. This traditional staple is a must-have at every family occasion! Now, you can indulge in the Singapore Chilli Crab as much as you want without feeling the pinch on your pockets.

This dish’s luscious gravy is sweet yet spicy and filled with eggs to give it that thick creaminess. The sauce is a perfect marriage with deep-fried mantous; the bun’s pillowy middle will soak up all that savoury chilli dressing!

CRAB MEAT BEE HOON

The Crab Meat Bee Hoon is one that is worth highlighting too.

Steeped in a claypot full of creamy and robust broth, the bee hoon is generously garnished with big chunks of crab meat. The noodles were flavourful and soft after absorbing all the thick sauce.

SINGAPORE CHILLI CRAB BUN

True to the crabby theme, they have come up with their own unique rendition of dim sum: Singapore Chilli Bun. Think chilli-crab inspired bao! It might look ordinary, but break it apart, and you will find that this soft steamed bao is chock full of ingredients coated in spicy sauce.

GRILLED RIVER PRAWNS WITH SAMBAL BELACHAN

Savour the Grilled River Prawns with Sambal Belachan!

Topped with spicy sambal belachan, this dish is sure to numb your tastebuds. We loved how there was a hint of char on the juicy prawns and the skin was slightly crisp, standing out from the rest of the prawn dishes here.

MISO-GLAZED SALMON WITH SPRING ONION AND BONITO FLAKES

Introducing the Roast of The Day: Miso-glazed Salmon with Spring Onion and Bonito Flakes!

The salmon had different depths of flavours: the aromatic char from its grilled skin and the sweet and savoury miso marinade. The fish was tender with a good bite, while the bonito flakes added hints of smokiness.

NOSTALGIC LOCAL DELICACIES

Take a break from the plethora of seafood dishes and stroll down the aisles – you will find some local delicacies that will definitely remind you of your childhood.

Be your own chef as you visit the DIY Rojak Station and DIY Kueh Pie Tee Station! You can also take your pick between Beef or Chicken Satay and create your own special sauce to go with it. Other homely delights also include the Singapore Laksa and Chicken Rice.

SWEET TREATS WORTH GAINING CALORIES FOR 

A buffet is incomplete without desserts. How about sweetening your meal with Ginger’s petite treats? Here, you can expect a toothsome selection of pastries ranging from cakes, crumbles, assorted nyonya kuehs and ice cream!

We are a sucker for sweet things, so we could not resist trying their Berry Crumble, which was wonderful – the crust was crispy, while the cake fluffy and airy. The berry filling was also nicely balanced with sweet and sour fruity notes. The mousse cakes were yummy as well!

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020)

Weekend Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2:30pm

Weekday Dinner: S$58/adult, S$29/child
Mon to Thurs: 6pm – 10pm

Weekend Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis
Instagram @PARKROYALBeachRoad
Facebook.com/PARKROYALBeachRoad
Make your booking here

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

If you love seafood and love to eat it until you drop, Ginger at PARKROYAL on Beach Road’s brand new Seafood In A Pan promotion, launched in celebration of National Day, will definitely send your tastebuds tingling with excitement.

The iconic weekend buffet line-up has a new centrepiece, featuring a mega Paella pan filled to the brim with scallops, prawns, lobsters, salmon and crabs steeped in bubbling broth. The flavours of soup base include Laksa, Assam Curry and Mee Siam, changing on a rotational basis.

Besides the impressive pan of seafood, you can expect Ginger at PARKROYAL on Beach Road’s returning favourites such as their Singapore Chilli Crab with Deep Fried Mantou, Stir Fried Crab with Salted Egg Yolk Sauce and their mouthwatering Crab with Bak Kut Teh broth in Claypot.

Seafood lovers will have a ball with this luxurious new Paella-style attraction, featuring local flavours and fresh seafood. To help you further indulge in your dining experience, quote ‘ladyironchef’ upon making your reservation to enjoy 25% off from 1 August to 29 September 2019.

Check out our highlights from Ginger at PARKROYAL on Beach Road’s new promotion!

SEAFOOD PAELLA PAN

The undoubted star of Ginger at PARKROYAL on Beach Road’s new weekend buffet line-up is their giant paella pan of assorted seafood, simmered in a flavourful broth.

A mega pan is filled with the freshest catches—crabs, crayfish, prawns, scallops, clams, mussels, salmon and squid—all simmering in a spicy Asian broth. There will be a total of 3 broths on rotation namely, Laksa, Mee Siam and Curry Laksa – another reason for you to make trips back to Ginger!

The best way to eat these tasty morsels is to taste the sweet meat first, followed by a dip in the indulgent broth. The flavour of the broth is made so much better after melding together with the plethora of seafood.

We especially loved how juicy the crab claws were and how easily the salmon melted in our mouths. We managed to have a taste of the laksa gravy and could not help but dip our seafood in more broth with every mouthful. The hint of sweetness from the seafood definitely tantalised our tastebuds as well.

The soup base changes on a rotational basis, featuring flavours inspired by our favourite local dishes—Laksa, Mee Siam and Assam Curry. Each broth has its unique flavour but one thing is for sure and that is all of them pair impeccably well with seafood!

SEAFOOD ON ICE

The selection of Seafood on Ice features a luxurious spread of Flower Clams, Cooked Prawns, Black Mussels and Alaskan King Crab Legs.

Just add a touch of lemon and a hint of tabasco and it’s the perfect way to start off your buffet journey.

NONYA PINEAPPLE PRAWN SALAD

Vibrant and tropical, this Nonya Pineapple Prawn Salad took our taste buds for a spin. This appetiser packed a surprising punch of spice, only to be cut through with the fresh sweetness from the pineapple chunks and cucumber. Served cold, this salad was one of our favourite appetisers in Ginger at PARKROYAL on Beach Road’s new buffet spread.

DIY GADO-GADO

The new buffet lineup also includes a DIY Gado-Gado Station where you can make your own combination of the traditional Indonesian dish. The spread includes Lontong, Tempeh, Keropok Crackers, Tau Pok, Cucumber, Long Beans, Grated Peanuts, Quail Eggs, Homemade Chilli Sauce and Satay Gravy. Having that sweet peanut gravy with the crispy Keropok was ultra-satisfying!

SUGARCANE PRAWN WITH CURRY MAYO

For more indulgent appetiser options, you can try their new Sugarcane Prawn with a generous dollop of Curry-infused Mayonnaise. The prawn is lollipop-ed with a chunk of sugarcane, adding a hint of sweetness to the already juicy prawn inside the golden-brown crust.

The savoury yet tangy Curry Mayo complemented the fried lollipops of prawn wonderfully, allowing the dish to not feel too greasy on the palate.

CRISPY CHICKEN WITH ACHAR

A nice twist to a Nonya cuisine favourite, Ginger at PARKROYAL on Beach Road serves up tender chicken with sweet-and-spicy mixed vegetables.

The incredibly crispy and tender chicken, when paired with the sweet and tangy achar sauce, was indeed a match made in heaven. There was also a great chicken-to-achar ratio which really allowed the contrasting flavours to shine.

GRILLED RIVER PRAWN WITH SAMBAL BELACHAN

A staple in Ginger at PARKROYAL on Beach Road’s menu is their Grilled River Prawns. This time, it comes with a side of spicy sambal belachan that is sure to send your tastebuds into a frenzy.

The savoury taste of the prawns is well-complemented by the heat of the thick chilli paste, bearing a slightly smoky aroma from the hot grill.

CRAB WITH BAK KUT TEH BROTH IN CLAYPOT

We are sure everyone is familiar with bak kut teh, but what about Crab ‘Kut’ Teh? Crab ‘Kut’ Teh is a creative take on the local favourite by Executive Chef Vincent Aw where the pork rib is replaced by a succulent crab claw. Cooked and served in a traditional clay pot, the broth was incredibly flavourful and definitely warmed our bellies.

The broth has layers upon layers of flavour, soaking up the sweetness of the fresh crab. To fully enjoy this dish, eat a bite of the succulent crab claw and have a sip of the broth at the same time—it is one bite you will live to remember.

STIR-FRIED CRAB IN SALTED EGG YOLK SAUCE

Salted egg yolk has been a cult favourite amongst countless Singaporeans today and for good reason. If you are a fan of the ever-popular flavour, Ginger at PARKROYAL on Beach Road brings an indulgent rendition of Salted Egg Yolk Crab to the table.

Doused in a buttery glaze-like salted egg yolk sauce, each bite of crab will be savoury, sweet and with a hint of spice. It is truly an iconic way to enjoy crab.

As the crabs are on a rotational basis, you may get to enjoy other crab classics such as Black Pepper Crab and Cereal Crab depending on when you visit Ginger.

CHILLI CRAB WITH DEEP-FRIED MANTOU

It would not be a seafood buffet without ever Singaporean’s favourite flavour of crab—the Chilli Crab. Accompanied with fluffy Deep-Fried Mantou buns, the sweet-and-spicy gravy-coated crab will be a huge reason to keep coming back for more.

Be sure to not let any drop of gravy go to waste even when you finish your crab; soak it up with the mantou to fully enjoy this Singaporean classic!

DESSERTS & SWEET TREATS

Part of a journey is the end and Ginger at PARKROYAL on Beach Road serves up myriad of wonderfully sweet treats to conclude your buffet. From traditional Nonya kueh and the hot Eight Treasures dessert to the creamy Oreo Cheesecake and Durian Mousse Cake, you will definitely end off your meal with a smile.

Remember to quote ‘ladyironchef’ making reservations to enjoy 25% off from 1 August to 29 September 2019, applicable to weekend lunch and dinner except the eve of and Public Holidays.

Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2.30pm

Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis

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

Well-known for their excellent execution of local Singaporean fare, Ginger at PARKROYAL on Beach Road is back with a new weekend buffet line-up, aptly named Ocean’s Treasures, showcasing an impressive selection of fresh crabs, lobsters and other nostalgic dishes we know and love.

Seafood lovers will be completely satisfied and rewarded with the incredible new spread that is offered here. Introducing Ocean’s Treasures, this buffet range will run from now until 28 July 2019.

This luxurious spread presents an expansive selection of crustacean and other seafood to satisfy every seafood craving. Look forward to local favourites such as the beloved Singapore Chilli Crab, as well as drool-worthy Herbal Claypot Crab and crispy golden-brown Cereal Crab.

If you love seafood and are craving some local delights, Ocean’s Treasures buffet at Ginger will be sure to tantalise your taste buds. To make your feasting a little more enjoyable, quote ‘ladyironchef’ upon making your reservation to enjoy a 25% off from now until 28 July 2019!

CLASSIC SEAFOOD ON ICE

There is a saying that simplicity is the ultimate sophistication and it holds true when it comes to Ginger’s line-up of mussels, clams, tiger prawns and crab legs.

The Snow Crab Legs we had were incredibly easy to crack open, so diners won’t have to spend ages searching for meat in every crevice. Digging into the tender flesh can be likened to being kissed by the ocean, that is just how fresh the meat was!

Simply add a spritz of lemon and you can enjoy the taste of the freshest seafood Ginger has to offer. Sweet, simple and yet oh-so-satisfying.

SINGAPORE CHILLI CRAB WITH DEEP FRIED MANTOU

Chilli Crab is a perennial favourite at every buffet table. With its rich, sweet and tangy gravy, it is perfect to have with Deep Fried Mantou which you can use to soak up the sauce; the crispy exterior and pillowy soft interior makes is every Singaporeans’ Achilles’ heel.

Filled with plenty of eggs to make the gravy extra luscious and thick, the savoury and spicy taste brings out the fresh flavours of the crab.

CEREAL CRAB

For something with a subtler flavour, try Ginger’s rendition of Cereal Crab. The cereal flakes lightly coat the succulent crabs, giving the sweet meat a chance to shine through. The sweet toasted flavour of the cereal serves as the perfect background to the fresh flavour of the crab.

Crab flavours are rotational here, so depending on when you visit, you may get to savour other classics like Black Pepper Crabs and Salted Egg Crabs.

HERBAL CLAYPOT CRAB

Steeped in a clay pot that is filled with an earthy broth infused with the goodness of locally-sourced herbs, the Herbal Claypot Crab can be ordered from the chefs at the live station.

Diners who are looking for a healthier option but still want to indulge in the seafood galore should dive into this crab rendition for the juicy and succulent meat while slurping up the scrumptious broth.

BABY LOBSTER IN SAMBAL WITH PETAI

Known as the “bitter bean” or “stink bean”, the petai had an interesting taste that may spark debate on the table.

For spice lovers, Ginger has got you covered with their sambal baby lobster dish, made with petai. The more you eat it, the more it grows on you. These babies are tossed in Ginger’s special sambal that gives both flavour and an addictive heat. The lobster meat is tender and goes well with the spice impeccably well.

GRILLED RIVER PRAWNS

Also available at the barbeque live station are the Grilled River Prawns that are lightly grilled with just the right amount of char to it. These river prawns are juicy and sweet while the creaminess encased in the head of the shells adds an extra savoury oomph to it.

Grab a bowl of the Thai sauce for an extra spicy kick.

BAKED SALMON

Pairing a cult favourite flavour of salted egg with the fatty goodness of salmon, the Baked Salmon promises to take diners on a wonderful gourmet adventure.

Topped with a generous helping of crunchy pieces of fish skin, it is without a doubt that the Baked Salmon will be a hit and one that will leave you salivating for more with its varying textures and flavours.

CARVERY AND MEATS

The Shawarma is served at the carving station with a live rotisserie. It is a tantalising sight as the shawarma is carved right in front of your eyes and you can see the juices drip from the roasted meat.

Ginger’s spin on the classic Peranakan dish, Babi Pongteh, is made from braised pork belly with fermented soybeans. Fork-tender with a significant depth of flavour to the dish from the soyabeans, the Asian in us really enjoyed this simple but hearty dish.

Our favourite of all the non-seafood meats was the Coffee Pork Ribs. A local favourite at several zichar spots, these ribs are uniquely flavoured with a sweet-sticky coffee glaze. There was just something special about the lingering bitterness of the sauce that made us keep digging into this dish.

FAMILIAR LOCAL DELIGHTS

Ginger also has a plethora of local dishes that will make the true-blue Singaporean in you very happy. Take a trip down memory lane and savour dishes such as Chicken Satay with Peanut Sauce, Kueh Pie Tee, Singapore Laksa and even a DIY Rojak Station.

The laksa really stood out to us, having a thick and flavourful broth with a bit of a spicy kick to balance the sweetness of the coconut milk. Feel free to add as many toppings you want from their array of classic laksa ingredients (think fishcakes, quail eggs and shrimp).

SWEET TREATS YOU’LL LOVE

Unlike most buffet dessert spreads, Ginger focuses on bringing local flavours to the table. Look forward to an extensive range of various nyonya kueh, ranging from every child’s favourite Lapis Sago to the pretty blue Pulut Tai Tai.

Alongside the local desserts is a range of petite cakes and pastries including a Strawberry Yogurt Cake, Blueberry Crumble and a creamy Durian Cake.

Remember to quote ‘ladyironchef’ making reservations to enjoy 25% off from now until 28 July 2019, applicable to weekend lunch and dinner except the eve of and Public Holidays.

Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2.30pm

Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis

This post is 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.

When we talk about Singapore’s culinary landscape, one of the most iconic dishes that has earned itself international acclaim is none other than the famous chilli crab. Having received approval from both locals and tourists alike, most would agree that this is a quintessential Singaporean dish not to be missed. Anyone who argues about its origins is either lying or is terribly misinformed. Period.

While many seafood restaurants in Singapore have their own renditions of this local dish, the gravy is almost always a combination of sweet, spicy and savoury flavours, accented with chilli and tomato sauce. Dig into it with your bare hands to enjoy the full experience—yes, this is a meal that is meant to be messy so don’t be shy about licking the sauce off your fingers!

Hosting your overseas friends for a meal? Here are 12 Best Chilli Crabs In Singapore to introduce to them.

TUNGLOK SEAFOOD

TungLok Seafood’s Chilli Crab is one of the restaurant’s bestsellers. The crabs are cooked to perfection and its plump flesh does not stick to the shell; the outer shell breaks easily hence allowing one to dig into the fresh crabmeat almost effortlessly.

The secret ingredient that lies in the chilli-based tomato sauce is one that gives the viscous gravy an extra oomph, and you would never have guessed that it is freshly squeezed orange juice.

181 Orchard Road #11-05,
Orchard Central
Singapore 238896
Tel: +65 6834 4888
Mon to Sat: 11.30am – 3pm, 6pm – 10.30pm
Sun and PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

BAN HENG

You may have heard of Ban Heng for their ridiculously affordable dim sum buffet but the restaurant’s rendition of Chilli Crab is one you should be taking note of. While other chilli crab recipes outside tend to be sweeter, this one is considerably spicier and it should impress those who enjoy spice.

1 Maritime Square #04-01,
HarbourFront Centre
Singapore 099253
Tel: +65 6278 0288 / +65 6278 1354
Daily: 11.30am – 2pm, 6pm – 10pm
Nearest Station: Harbourfront

BLUE LOTUS CHINESE EATING HOUSE

Known for their Signature Chilli Pomelo Crab, Blue Lotus sources for meaty Sri Lankan crabs that are stir-fried with thick tomato-based sauce that mixed with chopped herbs and spices such as lemongrass and curry leaves for that aromatic flavour.

31 Ocean Way #01-13,
Quayside Isle
Singapore 098375
Tel: +65 6339 0880
(Closed on Tuesdays)
Mon to Fri: 6pm – 10pm
Sat & Sun: 11.30am  – 10pm
Nearest Station: Harbourfront

SEAFOOD PARADISE

As Paradise Group’s first culinary concept, Seafood Paradise has created a strong branding for itself when it comes to seafood and of course, their Singapore’s Famous Chilli Crab which is on the spicier side—catering more for the local taste buds. If you find the spice too much to handle, have them with deep-fried mantou.

10 Bayfront Avenue #02-03,
Marina Bay Sands (Level 2 Dining)
Singapore 018956
Tel: +65 6688 7051
Daily: 11.30am – 3pm, 5.30pm – 11pm
Nearest Station: Bayfront

GINGER

Swimming in a subtly sweet, savoury and spicy gravy, the much-loved Chilli Crabs is a staple and we particularly love Executive Chef Low’s rendition as it is served with lots of egg stirred into the sauce mixture to give it a luscious and decadent texture.

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

J65

This is undisputedly one of J65’s best dishes and the crabs are stir-fried in garlic, ginger, shallots, tomato paste and chilli sauce. The best part? The succulent and juicy chilli crabs are free-flow at this buffet restaurant!

1A Cuscaden Road Level 1
Hotel Jen Tanglin Singapore
Singapore 249716
Tel: +65 6831 4374
Daily: 6pm – 11pm
Nearest Station: Orchard

JUMBO SEAFOOD

Before chilli crabs became ubiquitous at all the seafood restaurants in Singapore, JUMBO seafood was one of the first few to perfect this recipe. Their award-winning restaurant used to be one of the most talked about in town and continues to be one of the top choices among tourists who wish to have a taste of the Singapore chilli crab.

Block 1206 East Coast Parkway #01-07/08,
East Coast Seafood Centre
Singapore 449883
Tel: +65 6442 3435
Mon to Fri: 5pm – 11.45pm
Sat, Sun & PH: 11.30am – 12am
Nearest Station: Bedok

Photo Credit: Palm Beach Seafood

PALM BEACH SEAFOOD

Having been around since 1956, you can only expect the best from this established seafood restaurant. Situated within One Fullerton with a fantastic view of the Marina Bay waterfront, their Sri Lankan chilli crab is indeed worth the splurge.

1 Fullerton Road #01-09,
One Fullerton
Singapore 049213
Tel: +65 6336 8118
Daily: 12pm – 2.30pm, 5.30pm – 10.30pm
Nearest Station: Raffles Place

SPICE BRASSERIE

Spice Brasserie at PARKROYAL on Kitchener Road has one of the most value-for-money seafood buffet spreads in Singapore. We liked that the chefs did their own twist on the chilli crab with a thicker and spicier sauce instead of the traditional and typical Singapore-style chilli crab.

PARKROYAL on Kitchener Road
181 Kitchener Rd
Singapore 208533
Tel: +65 6428 3160
Daily: 12pm – 2.30pm, 6pm to 10pm
Nearest Station: Farrer Park

ROLAND SEAFOOD

The origins of chilli crab are widely associated with Roland Seafood restaurant as it is said that the owner’s father is the founder of the iconic Singapore Chilli Crab. Continuing on the founder’s legacy, the restaurant still serves the original recipe today and it is slightly sweeter than the ones you will find elsewhere.

Block 89, Marine Parade Central, #06-750
Singapore 440089
Tel: +65 6440 8205
Mon to Sat: 11.30am – 2.30pm, 6pm – 10.30pm
Sun & PH: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Eunos

RED HOUSE SEAFOOD

Satisfying diners since 1976, Red House Seafood pays tribute to Asian cooking techniques by incorporating Chinese, Malay, Peranakan and Indian flavours into their dishes. Opt for the Red House Chilli Crab and you get to choose among varieties such as Sri Lankan Mud Crab, Scottish Brown Crab and Alaskan King Crab.

60 Robertson Quay #01-14,
The Quayside
Singapore 238252
Tel: +65 6735 7666
Daily: 11.30am – 2.30pm, 5.30pm – 10.30pm
Nearest Station: Clarke Quay

NO SIGNBOARD SEAFOOD

Starting out as a hawker stall at Mattar Road Hawker Centre, No Signboard Seafood restaurant is now a leading seafood restaurant chain in Singapore. Apart from the acclaimed White Pepper Crab dish, many loyal patrons visit them time and again for their quality chilli crabs as well.

6 Eu Tong Sen Street #04-63,
The Central @ Clarke Quay
Singapore 059817
Tel: +65 6221 9959
Daily: 11am – 2.30pm, 5.30pm – 10.30pm
Nearest Station: Clarke Quay

We have dined at Ginger at PARKROYAL on Beach Road many times but they always manage to get us excited for our next trip back. When looking for an affordable buffet place that suits the dynamics of a multi-generational family or a diverse group of friends, Ginger at PARKROYAL on Beach Road will, without doubt, be on top of our list.

Drawing inspiration from Singapore’s culturally-rich enclaves with many dishes being heavily influenced by Asian flavours and helmed by their new Executive Chef Vincent Aw, expect a wide range of new, exciting dishes that are perfect for your Christmas feasting.

From 1st December 2018 to 1st January 2019, a sumptuous Christmas feast certainly awaits you here at Ginger, so put your diets on hold and get ready for the season of feasting!  What’s more, our readers can quote ‘ladyironchef‘ upon making reservation to enjoy this lavish buffet spread at 25% discount from 1st December 2018 to 1st January 2019 (exclude blackout dates), and 15% discount on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

TRADITIONAL WHOLE ROASTED TURKEY

Christmas is not Christmas without a classic roast turkey. Ginger’s Traditional Whole Roasted Turkey is served with Cranberries and Pan Jus. The exterior of the turkey had a good, crisp roast to it and the meat was surprisingly pretty tender and moist.

Served with a savoury giblet sauce at the side which really enhanced the flavour of the turkey and added a nice savoury element to it.

HONEY-GLAZED HAM WITH ORIENTAL SALSA

Another quintessential festive centrepiece we cannot do without is ham. Though Ginger’s rendition may not be the grandest of sorts in terms of appearance, the sweet and smoky notes were pretty distinct.

ROAST BEEF

Among the multitude of roasts available at the carving station is a giant hunk of roast beef. Ginger has put an interesting twist on the classic festive roast; the beef was covered in a layer of crispy breadcrumbs, giving the meat a nice, crisp exterior.

ROCK LOBSTERS BOUILLABAISSE

Besides their array of yuletide whole roasts, Ginger’s buffet line-up also includes a variety of other dishes that will only be available exclusively during their festive season.

One of which would be their luxurious Rock Lobster Bouillabaisse—cooked upon order, what you can expect is naturally sweet and succulent lobster flesh that goes hand-in-hand with the umami bouillabaisse sauce doused all over it. Treat yourself to as many as you can stomach!

FESTIVE BUFFET LINE-UP

The feasting doesn’t stop there; there is an abundance of other dishes for you to dig into if you still have room left in your stomach. From fresh seafood on ice to satay that is grilled right before your eyes, there is definitely something for everyone.

Also part of their festive buffet is the Seafood Mac and Cheese, Spanish Pork Casserole with Paprika and Pan-Seared Halibut with Mussels and Saffron Cream.

Do note that these items are on a rotational basis and are subject to changes.

BARBECUED AND GRILLED DELIGHTS

Ginger will also be showcasing various culinary styles that Singaporean would likely be familiar with. Look forward to items such as Grilled Scallop with Yuzu and Shoyu, Hawaiian Pizza, Assorted Satays and Grilled Sambal Stingray.

We would like to give a special mention to their Scallops and Grilled Stingray. The scallops were incredibly plump and absolutely divine; they may be some of the best-grilled scallops that we’ve had in a while. The very tender stingrays, on the other hand, were grilled in a fragrant sambal marinate that was delightfully sweet, tangy and spicy all at once.

SEAFOOD ON ICE

Unlimited plates of fresh seafood is never a bad idea. Indulge in Ginger’s array of fresh seafood which includes mussels, clams and sweet, plump prawns.

FAMOUS CHILLI CRAB 

How could we forget their famous chilli crab? This much-loved Singaporean classic is a staple dish at any buffet spread here at Ginger. We are obsessed with its luscious, rich gravy that is the perfect blend of sweet, savoury and spicy. The silky egg that is stirred into the sauce also elevates the dish up a notch and gives the concoction and even creamier texture.

Complete the meal by dunking some golden fried mantous into that decadent sauce and have those plump, soft buns soak up all that sinful gravy. ‘Tis the season for indulgence; it’s worth it!

ROUND YOUR FEAST UP ON A SWEET NOTE

Now, no matter how stuffed you are after all that feasting, be sure to grab some of their sweet treats to round off your meal.

You can expect to find a range of assorted Christmas Cookies, Fruit Cakes alongside their signature Gula Melaka Log Cake with Coconut Flakes.

We are fans of the Gula Melaka Log Cake with Coconut Flakes—the sponge and cream layers are not overly sweet just the way we like it while the coconut flakes added an extra crunch to the sweet treat and it is truly the best way to end our feast on a good note.

FESTIVE PORK KNUCKLES WITH DRIED CHILLIES AND PEPPERCORNS FOR TAKEAWAY

If you’re planning to spend your Christmas in the comfort of your own home, you can opt for their catering option to help you ease the preparation for your Christmas dinner.

Available as part of PARKROYAL On Beach Road’s festive takeaway and courtesy of Si Chuan Dou Hua, the Festive Pork Knuckles with Dried Chillies and Peppercorns is available for takeaway. Unapologetically piquant and peppery, this sure isn’t for the faint-hearted!

The Festive Pork Knuckles with Dried Chillies and Peppercorns is available for takeaway at S$58 nett.

Takeaway orders can be made via email to dining.prsin@parkroyalhotels.com or at +65 6505 5710. Advance orders of three working days are required for festive takeaway items.

As mentioned, quote ‘ladyironchef’ upon making reservation to enjoy this lavish buffet spread at 25% discount from 1st December 2018 to 1st January 2019 (exclude blackout dates), and 15% discount on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day (the full payment must be made before 20 December 2018).

Festive Lunch (12pm – 2.30pm)
Mondays to Fridays: Adults S$58++, Children S$29++
Saturdays & Sundays: Adults S$68++, Children S$34++
24, 31 December 2018 & 01 January 2019: Adults S$68++, Children S$34++
25 December 2018: Adults S$88++, Children S$44++

Festive Dinner (6pm – 10pm)
Mondays to Thursdays: Adults S$78++, Children S$39++
Fridays to Sundays: Adults S$88++, Children S$44++
24 & 31 December 2018: Adults S$98++, Children S$49++
25 December 2018: Adults S$88++, Children S$44++
01 January 2019: Adults S$68++, Children S$34++

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 is brought to you by PARKROYAL On Beach Road.

Since Ginger at PARKROYAL on Beach Road’s opening last year, they’ve been serving up value-for-money buffet deals one after another. Famed for their stellar seafood spread, they’ve never failed to delight us. Expect nothing short of a wonderful feast of five flavours of crabs and a lobster this time around.

Crustacean lovers looking for an indulgent meal will be delighted by Ginger’s long-time popular favourites such as Black Pepper Crab, Chilli Crab, Salted Egg Yolk Crab and Pumpkin Lobster in Claypot, as well as new creations such as  Rock Salt Baked Crab—all on top of their regular buffet spread on a rotational basis. It’s an all-you-can-eat plethora of decadent premium seafood and local delights.

The Wonders of Pincers buffet line-up of signature offerings will run from now till the 30 November 2018. And you can quote ‘LIC25′ upon making your reservations for a 25% off buffet dinners. There’s no way anyone would let this chance pass by, so do make your reservations ASAP.

BLACK PEPPER CRAB

For those familiar with Ginger, you’d already know that the Black Pepper crabs are a show stopper in their own right. Its aromatic wok hei emphasizes the prominent peppery zing, leaving a lingering fiery heat on the tongue. It makes for a highly addictive mouthful that you’d just can’t help but want more of.

CHILLI CRAB

The much-loved Chilli crab is a staple in a typical local feast, and definitely so here at Ginger too. Sweet, savoury and spicy all in one, the gravy is extra rich and luscious with tons of silky egg stirred into the sauce. The savoury aroma of the sauce brings out the natural sweetness of the crab, allowing diners to appreciate the freshness of the crabs at their best.

PUMPKIN LOBSTER IN CLAYPOT

This particular recipe has won countless praises since its debut at Ginger’s live counter. With a fresh pot whipped up right as you order it, it combines the succulent texture of the lobster with herb-infused pumpkin puree to create a sweet pleasant aftertaste, leaving your taste buds begging for more.

ROCK SALT BAKED CRAB

For the slightly more health-conscious, Ginger also offers Rock Salt Baked Crab. It’s infused with ginger and Radix Angelicae Sinensis—or more commonly known as Dang Gui—which is a herb that helps to boost blood circulation. This rendition is available at the barbeque live station, where the crabs get an extra char to give it that added smokey touch.

SALTED EGG YOLK CRAB

It is, perhaps, impossible to exclude salted egg yolk from Singapore cuisine now. There’s something about the rich grainy creamy egg yolk sauce on the crabs that has every reason to borrow the phrase “finger-licking good” for itself. Along with chilli padi and curry leaves, it makes for an extremely indulgent and sinful dish.

BARBEQUE LIVE STATION

If you love the sizzling sounds and smoky aromas unique to that of an open grill, you’d love their barbeque live station.

Apart from the Rock Salt Baked Crab, there are also plenty of other delectable offerings on display. Choose from your local favourites such as otah, chicken wings and even sambal stingray! All these are cooked on the open grill in front of you in order for diners to best savour the aromatic smokey char that complements that natural taste of the dishes.

You can also think of this as a “Chomp Chomp-style feast”—free-flow.

FRESH SEAFOOD ON ICE

Seafood enthusiasts would also be delighted to know that the party doesn’t stop at just the pincer line-up. Apart from those, Ginger’s array of seafood offerings are all displayed on a bed of ice for diners to help themselves to.

From juicy sweet prawns to meaty mussels and crunchy conches, help yourselves to even more seafood!

LOCAL DELIGHTS

Ocean gems aside, the buffet spread includes plenty of other local favourites as well as regional specialities. We loved their crispy pork belly which was cut on the spot, and their prata were served hot and crispy.

If you are lucky, you will get to try the braised pig’s intestines and salted vegetables. Scoop yourself a bowl of porridge, then drizzle it with the braised sauce and a huge serving of pig’s intestines and stewed salted vegetables; this is the epitome of comfort food!

DESSERTS

Ginger might not have the most extensive spread around, but rest assured they’ve covered all grounds with a mix of both Western cakes and tarts, and Asian kuehs and sweet soup.

As “The Wonder of Pincers” is only available for a limited time till 30 November 2018, do make your reservations ASAP and quote ‘LIC25′ to enjoy a whopping 25% discount!

Lunch Buffet
2 July to 31 October 2018
Sat & Sun: 12pm – 2.30pm
Adult S$68, Child S$34

Dinner Buffet
2 July to 31 October 2018
Daily: 6pm – 10.30pm
Adult S$68, Child S$34

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

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

Back at it again with their stellar lobster and crab offerings is Ginger at PARKROYAL on Beach Road. Helmed by our friend and the maestro behind their innovative seafood-centric spread is Resident Executive Chef Low Hoe Kiat.

This season, ‘A Clawsome Seafood on Grill’ showcases an incredible spread of crustacean delights with a touch of local influences, and BBQ seafood will be added to the repertoire; think of it like dining in a sea of oceanic gems enjoying a decadent amount of premium seafood and local favourites – at an unbelievable price.

Diners looking for a hearty indulgence will be thrilled by the new Lobster and Seafood Shanghai Noodle Soup, with its robust seafood broth, topped with oceanic gems such as lobster, crab claw and scallops as well as our personal favourite, Chef Low’s piquant Braised Crab Bee Hoon that teases any palate with its aromatic wok-hei flavour.

With so many exciting lobster and crab dishes to look forward to, you’ll be insane to give this a miss. And as if this stunning buffet could not get any more enticing, our readers can quote ‘ladyironchef’ to enjoy 25% off for both the lunch and dinner buffet from 01 April to 30 June 2018. That means you only pay S$51++ per adult for both the Weekend lunch and Daily dinner buffets!

PUMPKIN LOBSTER IN CLAYPOT

Those who are familiar with Ginger’s Lobsters & Crabs buffet would recognise Executive Chef Low’s winning recipe that won countless praises from the public. This phenomenal dish beautifully combines the succulent texture of lobsters with generous servings of pumpkin puree that has been infused with locally sourced herbs.

The consistently good pumpkin gravy is the key to its huge success and we absolutely adore the creamy, smoky taste that just further accentuates the natural sweetness of the lobster.

Diners can get their serving of Pumpkin Lobster in Claypot at the live counter where, upon request, the chefs will whip up a fresh pot right before your eyes.

BARBECUE STATION SPREAD

If you get excited by the sizzling sounds and smoky aromas that emerge as a result of freshly grilled seafood then you will be delighted by Ginger’s array of seafood offerings at its Barbecue Live Station.

Choose from a plethora of fresh seafood beginning with stingray, prawn, squid and shellfish such as clams and mussels, as well as lobsters and watch as these ocean gems are cooked à la minute on the open grill right before your eyes.

Don’t forget to slather a generous helping of Ginger’s house-made sauces and sambals that are all concocted using onions, chilli, limes, salted fish, providing a spicy and umami-packed kick to the barbecue delights.

It is truly like indulging in BBQ seafood at your favourite hawker centres, except that you are in a much more comfortable environment with airconditioning sans smoke-filled air.

CHILLI CRAB

Swimming in a subtly sweet, savoury and spicy gravy, the much-loved Chilli Crabs is a staple and we particularly love Chef Low’s rendition as it is served with lots of egg stirred into the sauce mixture to give it a luscious and decadent texture.

Spicy but not overly heavy on tomato, the chilli crabs served here at Ginger boasts a savoury aroma and allows diners to truly appreciate the natural sweetness of the crab.

BLACK PEPPER CRAB

Reminiscent of toasted pepper corns, the Black Pepper Crab is a showstopper in its own right and is something that diners can look forward to.

Spicy with a prominent peppery flavour that lingers on the tongue, coupled with the sweet flesh of the crab, makes for one solid mouthful that we just cannot get enough of each time we visit.

BRAISED CRAB BEE HOON

One of Chef Low’s signatures and a crowd favourite is the Braised Crab Bee Hoon. Brimming with an unbelievably aromatic wok-hei flavour, this noodle dish uses a flavourful stock infused with crab; the bee hoon is hence allowed to simmer and soak up all the goodness.

Cooking it over a roaring flame also allows each individual strand of bee hoon to achieve a prominent wok-hei flavour.

OYSTER OMELETTE

Crispy around the edges yet maintaining a fluffy centre, we dare admit that the Oyster Omelette served here is one of the best we’ve had. Served with plump oysters, each bite promises a symphony of oceany, briny flavours mixed with fried eggy goodness.

BAKED SALMON

Served whole over a bed of red onions, chillies and spring onions, this colossal baked fish is baked with fresh aromatics and chillies.

The humble salmon is given a lick of local Southeast Asian flavours that are all nicely blanketed in a subtly toasted flavour. Pair it with their house-made chilli sauce!

ROAST LAMB

To satisfy your craving for red meat, be sure to tuck into their Roast Lamb. Roasted low and slow to achieve a deep crust, the pleasantly gamey lamb still retains a pinkish medium-rare hue in the middle that is both tender and flavourful.

To complement the robust and gamey qualities of the lamb, spoon over some of their house-made mint sauce.

LOCAL DELIGHTS

Crustaceans aside, the buffet spread also encompasses a wide range of locally-inspired dishes, as well as, tastes from around the region. We particularly love their Braised Pork Belly and Intestines that go marvellously well with either their plain or chicken porridge.

SWEET ENDINGS

Although not the most extensive of dessert spreads around, Ginger does well in ensuring variety—from its tarts, cakes, kuehs to sweet soups.

The strawberry tart comes highly recommended but the real crowd-pleaser is their coconut cake. Sandwiched between each layer of chiffon cake is fresh, tender coconut meat. For all the coconut lovers out there, this is something you definitely need to try.

‘A Clawsome Seafood on Grill’ is happening from 01 April to 30 June 2018. Don’t forget to quote ‘ladyironchef’ to enjoy 25% off for both the Weekend lunch and Daily dinner buffets. That means you get to enjoy an unlimited amount of crab and lobster delights at only S$51++ per adult for both the Weekend lunch and Daily dinner buffets!

Terms and Conditions:

**Valid only for Dinner Buffets (Monday to Sunday).
**Valid for Weekend Buffet Lunches (Saturday and Sunday).
**Not valid on any special occasions, the eve of public holidays or on public holidays.
**Blackout and closed-out dates do apply.
**Not valid with any credit card discounts and promotions or any on-going promotions.
**Reservations are required and subject to availability.
**The hotel reserves the right to amend the promotional details without prior notice.
**The hotel reserves the right to change its seasonal items without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

Lunch Buffet
1 April to 30 June 2018
Sat & Sun: 12pm – 2.30pm
Adult S$68++, Child S$34++ (child aged four to 12 years old)

Dinner Buffet
1 April to 30 June 2018
Mon to Fri: 6pm – 10.30pm
Adult S$68++, Child S$39++ (child aged four to 12 years old)

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis and Nicole Highway

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

When it comes to crab and seafood buffet, our minds naturally gravitate towards Chef Low and his team at Ginger at PARKROYAL on Beach Road. Drawing inspiration from Singapore’s culturally-rich ethnic landscape, the chefs at Ginger never fail to impress us with their tantalising array of seafood offerings each time we visit.

This Lunar New Year, usher the Year of the Dog with Ginger’s value-for-money buffet that will feature Boston lobsters in its Prosperity Trio. That’s right, lobster fans will be thrilled to hear that this all-day-dining restaurant is introducing a new Prosperity Lo Hei that swaps out the traditional salmon slices with luscious chunks of Boston Lobsters.

Exclusively for the dinner buffet from 05 Feb to 02 Mar 2018, every table will enjoy one complimentary serving of the Prosperity Trio—customised to suit the number of your dinner guests. The Prosperity Trio, is a new and exciting creation by Ginger that essentially comprises lavish delights such as their Prosperity Lo Hei with Boston Lobsters, Braised Sea Treasures (Pen Cai) and Wok-Fried Lobsters in Superior Stock.

Also making their debut on the buffet line are the Golden Sea Bass with Sha Sha Sauce, Barbecued Pork Ribs in Capital Sauce and Baked River Prawns with Garlic Shoyu (available from 01 Feb to 02 Mar 2018).

Quote ‘ladyironchef x Ginger CNY’ to enjoy 25% off for both the lunch and dinner buffet. That means you only pay S$36++ per adult for the lunch buffet and S$58.50++ for the dinner buffet!

PROSPERITY LO HEI WITH BOSTON LOBSTERS

No Chinese New Year would be complete without a prosperity toss or Lo Hei. Seen at literally every reunion meal, this iconic salad dish of technicolour beauty symbolises starting the new year on a good note.

Traditionally, salmon slices are used but Ginger raises the bar this year with their Prosperity Lo Hei with Boston Lobsters that introduces luscious, plump lobster meat as well as a myriad of ingredients not commonly found in your typical yu sheng; think ingredients such as pomegranate, jellyfish, deep-fried and salmon skin.

Taking the idea of reunion dinners to a whole new level, each table will enjoy one complimentary serving of the Prosperity Trio during the dinner buffet that comprises this extravagant Lo Hei, as well as a serving of the Braised Sea Treasures and Wok-Fried Lobsters In Superior Stock—no minimum number of persons required!

BRAISED SEA TREASURES

Not many know about this, but back in the olden days, Pen Cai was a dish strictly meant for royalty—more specifically the emperor during the Song Dynasty. Now a mainstay in many Chinese restaurants, this braised treasure pot of goodness is something anyone can enjoy.

Boasting premium ingredients such as baby abalone, sea cucumber, fresh scallops, fish maw, dried oysters and wawa vegetables, Ginger’s Braised Sea Treasures is so luxurious, rich and will definitely impress everyone in the family.

WOK FRIED LOBSTERS IN SUPERIOR STOCK

The Wok Fried Lobsters in Superior Stock, (available only as part of the exclusive Prosperity Trio served during the dinner buffet), is a crustacean enthusiast’s dream come true. Fried with ginger and scallions, the plump lobsters achieve a clean and fragrant aroma that does not overpower the natural sweetness of the crustacean. Once fried to a golden shade, it is further intensified with a savoury stock.

Each piece of lobster that we had was tender and oozing with savoury flavours. On the outside, you get a mildly caramelised exterior with subtle hints of wok hei and on the inside, the flesh was still soft and sweet.

GOLDEN SEA BASS WITH SHA SHA SAUCE

Given the expertise of our friend, Executive Chef Low Hoe Kiat, in Asian cooking, Ginger will offer a wide variety of traditional delicacies to usher in the auspicious year. Debuting on the buffet line is the Golden Sea Bass with Sha Cha Sauce which is deep-fried whole.

The deep-fried fish boasts a crispy exterior and delicate meat that is brought to life with the addition of the savoury sha sha sauce—a traditional Teochew condiment comprising soybean oil, garlic, shallots, chilis, and dried shrimp.

BARBECUED PORK RIBS IN CAPITAL SAUCE

If there was any way to describe perfection in a bite, their Barbecued Pork Ribs in Capital Sauce would be it. Sticky, sweet and complete with a charred and smoky quality, this lean pork rib is hands down, a winner in our book.

BAKED RIVER PRAWNS WITH GARLIC SHOYU

One of the newer highlights of Ginger’s extensive buffet spread is Chef Low’s signature Baked River Prawns with Garlic Shoyu, a tantalising treat that boasts succulent textures in every bite. The garlic and shoyu combination play a profound role in this dish which complements the natural sweetness of the river prawns excellently.

BRAISED SEA CUCUMBER WITH TREASURES

Another new addition to the buffet line-up is the new Braised Sea Cucumber with Treasures that features sumptuous and chunky braised sea cucumber, pork belly and vegetables. Although we are not huge fans of sea cucumber, we must say that the ones here are braised beautifully.

Last but most certainly not least, is this stellar fried chicken dish that is bound to have you going back for seconds or even thirds. Lightly battered and fried whole, the chicken is insanely crispy with a flavour closely resembling that of our favourite Har Cheong Gai.

Don’t forget to quote ‘ladyironchef x Ginger CNY’ to enjoy 25% savings for both the dinner and lunch buffet. That means you only pay S$36++ per adult for the lunch buffet and S$58.50++ for the dinner buffet.

Terms and conditions:

**Offer is valid from 5 February to 2 March 2018.
**Offer is valid from Mondays to Sundays.
**Offer is not valid during Eve of and on Day of Public Holidays.
**Blackout dates on 15 February 2018, 16 February 2018 and 17 February 2018 apply.
**Prior reservation is highly recommended and subject to availability.
**Offer cannot be combined with any other promotions, offers or vouchers.
**Prices are subject to service charge and Goods and Services Tax (GST).
**Prosperity Trio is served exclusively during the dinner buffet.
**Prosperity Trio is customised to suit the number of guests per table and limited to one serving only.
**The hotel reserves the right to amend promotional details without prior notice.

Chinese New Year Lunch Buffet
5 February  to 2 March 2018
Mon to Fri: Adult S$48++, Child S$24++
15 February 2018 (Eve of CNY): Adult S$68++, Child S$34++
16 & 17 February 2018 (1st & 2nd day of CNY): Adult S$68++, Child S$34++

Chinese New Year Dinner Buffet
5 February  to 2 March 2018
Mon to Fri: Adult S$78++, Child S$39++
15 February 2018 (Eve of CNY): Adult S$98++, Child S$49++
16 & 17 February 2018 (1st & 2nd day of CNY): Adult S$78++, Child S$39++

Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis / Nicoll Highway

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

Christmas is less than twenty sleeps away and we are all psyched for a festive Yuletide with our loved ones over a good buffet dinner. Whenever we want something that suits the dynamics of a family with three generations, one of our favourite spots is PARKROYAL on Beach Road’s all-day-dining restaurant, Ginger.

Drawing inspiration from Singapore’s diverse cuisines and cultural influences, what diners can look forward to at Ginger this festive month is a value-for-money buffet spread that comprises both local delights and traditional festive roasts—few of which are given a lick of Asian flavours for that special kick.

Helmed by our friend Executive Chef Low Hoe Kiat, Ginger will showcase thematic dishes such as Oven-Roasted Goose infused with Five Spice and Onion Marmalade, Turkey with Chestnut Stuffing, Seafood Paella as well as his signature slow-braised Pumpkin Crab in Claypot.

Whether you’re a devoted crab lover or just someone looking to stuff yourself silly, this buffet spread will please both the young and old in the family. Simply quote ‘ladyironchef x Christmas’ upon making your reservation to enjoy Ginger’s dinner buffet at S$58.50++ per adult. This promotion is valid from Mondays to Thursdays from 09 December 2017 to 29 December 2017, and it is not available on the eve of and public holidays.

The restaurant boasts a cosy buffet line that features an array of lobsters, crabs and shellfish varieties alongside a live carving roast meat station where you can find anything from turkey to honey baked ham, seafood on ice, and selection of pastries and desserts.

Executive Chef Low Hoe Kiat helms Ginger’s massive kitchen and is also the man behind this year’s Yuletide spread. Die-hard fans of shellfish can look forward to a dazzling array of crab dishes—from local favourites such as pepper crab and chilli crab to Chef Low’s signature crab with pumpkin purée (that is absolutely divine).

TURKEY JUNIOR WITH CHESTNUT STUFFING

More often than not, turkey has a bad reputation for being a gimmicky Christmas showpiece mostly because it looks stunning as a food item but is usually extremely dry and tasteless. However, the Turkey Junior with Chestnut Stuffing that Chef Low will prove that notion wrong.

Its exterior boasts a deep roasted flavour with apparent hints of herbs and the meat was surprisingly moist and pull-apart tender. The giblet sauce provides a savoury element to the meat while the cranberry sauce adds a subtle tartness that works wonderfully well with the roasted bird.

OVEN BAKED GAMMON HAM

Among the multitude of roasts available at the live carving roast meat section is the Oven Baked Gammon Ham.

Believe us when we say that you will not find a more delicious baked ham elsewhere. Baked with the bone-in, this glorious hunk of meat is given a generous and regular basting of honey to develop its caramel-like flavour and a golden sheen. The ham itself was insanely succulent and tasty which made it almost impossible for us to resist going back for seconds.

Ginger definitely has the best Christmas ham this year!

ROAST BEEF

Beef aficionados will definitely not want to miss the Roast beef. Cooked rare, the meat is pink and so outrageously tender. No sauce is needed; it is so good on its own!

Our recommendation is to request for your roast beef to be sliced thinly so as to be able to enjoy it and its textural best.

KANGAROO CARPACCIO

Although kangaroo meat is far from festive, let alone a common sight at many dinner tables around here, it is still something worth trying. Prepared raw as a carpaccio, a kangaroo loin is given a heavy sprinkling of black pepper, sliced thinly such that it literally melts on your tongue and drizzled with olive oil.

OVEN ROAST GOOSE INFUSED WITH FIVE SPICE

One of the stars of this year’s festive buffet line up at Ginger is the Oven Roasted Goose infused with Five Spice and Onion Marmalade. Served slightly pink, we were able to truly savour the rich robust qualities of the goose without it being overly dry. Coupled with the warm, savoury and aromatic five-spice powder, this bird was as aromatic as it was tasty.

By default, goose and orange work brilliantly together which was a no-brainer when it came to the onion marmalade that diners will have the option of dolloping over their goose. Props to the chefs for cleverly injecting the sweet onion element into the citrusy marmalade. Overall, this was one of our favourite dishes out of the lot.

A LIFE-SIZED GINGERBREAD HOUSE

Perhaps one of the most captivating sights to behold is their life-sized gingerbread house. Yes, it is one hundred percent made using real edible gingerbread and it houses all things sweet from Christmas log cakes to fancy pastries—even Hansel and Gretel would be intrigued.

All seasoned buffet diners would know to save a little room for dessert, and you will be sorry if you didn’t here at Ginger. Tuck into a medley of sweet treats at the dessert corner including Scandinavian log cakes, Christmas stollen, raspberry cheesecake, gingerbread cookies, crepe Suzettes and flambéed Cherries. This particular section is sure to be a hit with the kids as well as all the sweet tooth out there.

Put your diet plans on hold (temporarily) and allow your appetite free reign at this sumptuous Yuletide feast at Ginger at PARKROYAL on Beach Road.

Don’t forget to quote ‘ladyironchef x Christmas’ upon making your reservation to enjoy this sumptuous Christmas feast at S$58.50++ per adult. The buffet promotion is available for dinner only from Mondays to Thursdays from 09 December 2017 to 29 December 2017.

**Valid from 09 to 29 December 2017

**Valid for festive dinner from Mondays to Thursdays only.

**Prior reservations to be made via +65 6505 5710 or email dining.prsin@parkroyalhotels.com.

**Not valid on eve of and on public holidays.

**Offer not valid with other promotions and discounts, unless otherwise stated

**Prices are subject to service charge and Goods and Services Tax (GST)

**The hotel reserves the right to amend the promotional details without prior notice

Festive Lunch Buffet
9 December 2017 to 1 January 2018
Mon to Fri: Adult S$58++, Child S$29++
Sat & Sun: Adult S$78++, Child S$39++
24, 25, 31 December 2017 & 1 January 2018: Adult S$98++, Child S$49++

Festive Dinner Buffet
9 to 30 December 2017
Mon to Thu: Adult S$78++, Child S$39++
Fri to Sun: Adult S$88++, Child S$44++
24 & 31 December 2017 (Sun): Adult S$118++, Child S$59++
25 December 2017 & 1 January 2018 (Mon): Adult S$108++, Child S$54++

Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis / Nicoll Highway

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

Since the restaurant’s grand opening this year, GINGER in PARKROYAL on Beach Road has never failed to delight our taste buds with the best crustacean buffet that is infused with local and regional flavours.

Famed for its stellar seafood creations using only premium ingredients, GINGER’s new ‘A Clawsome Lobsters and Crabs Affair’ buffet lineup helmed by Executive Chef Low Hoe Kiat is probably the best news all shellfish aficionados will receive this month—it features unlimited lobsters, crabs, salmon and river prawns!

Diners will get to enjoy an unbeatable spread of Pan-Fried River Prawns, Wok-Fried Crab In “Sacha Sauce”, Braised Crabs In Aged coconut and Stewed Lobster With Ginger in Superior Stock among others. You know Chef Low never fails to deliver.

And, to further entice you, GINGER is running a special promotion for all Ladyironchef readers. Simply quote “LICX42” when making reservations and this seafood feast is yours for only S$42++ per adult (U.P. S$58++) from now until 08 Dec 2017. This offer is valid for dinner daily and lunch on weekends.

One star attraction at GINGER is their ‘live’ stations where chefs whip up your dishes expertly right in front of your eyes.

Visitors get to experience the impressive theatrical element first-hand and one you must not skip is the Pan-Fried River Prawn station—we were absolutely floored by the aroma of succulent prawns doused in Chinese wine.

Now, let’s find out if the food at GINGER tastes just as good as it looks.

PAN-FRIED RIVER PRAWN

The Pan-Fried River Prawn is a gorgeous dish and we are not just talking about its stunning physical appearance. A favourite among all of us at the table, the plump river prawns were juicy, sweet and had a touch of alcoholic fragrance thanks to the use of Chinese wine.

To enhance the taste of the dish even more, eat the river prawns together with fresh leeks.

WOK-FRIED CRAB IN “SHA CHA SAUCE”

For the uninitiated, Sha Cha sauce is an important condiment when it comes to Chinese cooking and you can mostly find this flavour in Fujian, Teochew and Taiwanese cuisines. The main ingredients you can usually find in the classic Sha Cha sauce are chilli, dried shrimps, garlic and shallots.

GINGER’s Wok-Fried Crab In Sha Cha Sauce reminds us of our grandmother’s homecooked recipes during family reunions and it is ever so comforting. For many Chinese, this is the taste of nostalgia.

BRAISED CRABS IN AGED COCONUT

You may have tasted braised crabs but GINGER’s interesting rendition of Braised Crabs In Aged Coconut is probably something you have not even heard of before.

The crabs are lightly seared before it is stewed and this slow cooking method ensures that the coconut juices are locked in so that every bite of the moist crab meat is robust.

BAKED SALMON WITH GINGER, LEMONGRASS PESTO

Upon first inspection, the baked salmon looks pretty much like any standard Chinese cooking. Dig in a little deeper and you will find little surprises in this dish that makes it extraordinary.

For a start, the salmon meat was runny (just the way we like it) and carried a light ginger scent while the skin was slightly crispy at the edges. What made it really good though, was the addition of homemade lemongrass pesto sauce—blended with chilli and garlic—that really elevated the taste of the well-loved pink fish.

STEWED LOBSTER WITH GINGER IN SUPERIOR STOCK

During our previous trip to GINGER, we were blown away by the sheer intensity of flavours coming from their Stewed Lobster With Ginger In Superior Stock and we are glad that the team has decided to keep this crowd-pleaser on their new menu.

In all honesty, this seafood broth is one of the best we have tried so far and it is the result of boiling lobsters, prawns, mussels and clams for hours. But don’t just take our word for it, you really have to head down to the restaurant and try it for yourself.

EVEN MORE LOBSTERS AND CRABS

There is still so much more to expect from GINGER’s new buffet lineup. For those who love Singapore cuisine, you would be pleased to know that they have Chilli Crabs paired with Deep Fried Mantou, Salted Egg Yolk Crabs, as well as Black Pepper Crabs.

Beyond that, diners can also feast on staples from the Straits Settlement including Penang Hokkien Prawn Noodles, Oyster Omelette and Penang Char Kway Teow.

DESSERTS WITH A LOCAL TWIST

When you are ready to start on desserts, head over to the dessert counter where you can indulge in cakes, jellies, kuehs and all things sweet.

On top of the classic local desserts such as Ang Ku Kueh and Kueh Dadar, some unique treats that are recently added to the dessert collection include Lemongrass Cheese Cake, Ginger Flavoured Bread And Butter Pudding and Ginger Milk Pudding.

Remember to quote “LICX42” to enjoy A Clawsome Lobsters and Crabs Affair at S$42++ per pax (U.P. S$58++) from now to 08 Dec 2017. On top of that, guests will also receive a complimentary parking coupon per table per bill from now until 31 Oct 2017.

**This promotion is available for dinner from Mondays to Sundays and lunch on weekends (valid on eve of and on public holiday).

**Prices stated are subject to service charge and Goods & Services Tax (GST).

**Offer is not valid with other promotions.

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis and Nicole Highway

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

Looking back, we have had many fond memories at Plaza Brasserie in PARKROYAL on Beach Road. The buffet restaurant is currently undergoing a transformation and will return as GINGER by the end of the month. While we will miss the family dinners at Plaza Brasserie as well as its wonderful buffet spreads spread, boy, were we excited when we found out what GINGER will be offering.

The all-new GINGER will showcase the best of local food and regional highlights. Using only premium ingredients such as lobsters and crabs with familiar local recipes we all grew up enjoying, this buffet goes above and beyond your expectations of how local food should be like.

From fresh seafood to roasted delights and regional cultural delicacies, quote ‘ladyironchef-two-for-$88’** upon making your reservation to enjoy the dinner buffet at S$88++ for 2 pax from 27 June 2017 to 31 August 2017.

THE CONCEPT   

What differentiates GINGER from your usual local fare at hawker centres is the obvious difference in quality and ingredients selected for the buffet. While it is an upscale buffet, prices are kept affordable at S$58++ per person. However, for readers of Ladyironchef, you’ll get to enjoy the dinner buffet at S$88++ for 2 pax.

Diners will find a wide array of offerings but there are three main highlights at GINGER—fresh seafood served in various ways, Crustacean Hotpot, Singapore Chilli Crab and Whole Fish in Rock Salt.

SEAFOOD ON ICE

Every good buffet will have their own seafood on ice counter and that is not an exception at GINGER. All kinds of shellfish await!

We can imagine that the crustacean bar will be a big hit among diners, featuring fleshy lobsters, prawns, mussels and clams. There are also savoury dips to accompany the fresh seafood.

SEAFOOD HOTPOT

Behold, our favourite dish of the night:  the Crustacean Hotpot or what we’ve endearing called our seafood hotpot! Nothing stirs our hearts like the flavours of the ocean in the form of savoury broth made with seafood. The rich and flavourful soup was so satisfying that we would go back to GINGER just for this dish.

This reminds us of fish head steamboat but made even better with lobsters, prawns, mussels and clams. Do not be shy about piling all the ingredients into your soup!

SINGAPORE CHILLI CRAB

This is a timeless classic and is always a crowd pleaser because Singaporeans love their chilli crabs! The mouth-watering blend of sweet and spicy gravy went wonderfully well with firm crab meat. In fact, we enjoyed it so much that we paired the sauce with other fresh seafood on our table.

WHOLE FISH IN ROCK SALT

You can expect different varieties of fish, such as the whole salmon or sea bass stuffed with rosemary and lemons, coated in salt crust and baked to perfection so that the meat is tender and moist.

When it is ready to be served, the fish is then paired with basil pesto, lemon butter with capers or Nyonya sauce for extra taste.

ROAST MEATS

Head over to the roast meats section where you will be spoilt for choice with crispy duck, pork, roast chicken and sticky barbequed ribs. Oh yes, this is where all the meat lovers will gather at because who does not enjoy unlimited roast meats?! Not us for sure.

CHINESE CUISINE

Talk about Singaporeans’ national dish and most of us will think of the iconic Hainanese Chicken Rice. This is a Chinese classic not to be skipped at the buffet as you get endless servings of juicy chicken meat and fragrant rice.

Other Singapore signature dishes worth a mention include the delicately braised eight-hour Bak Kut Teh, Oyster Omelette, Braised Trunk Fish with Shiitake Mushrooms.

INDIAN CUISINE

Fans of Indian cuisine can look forward to this melt-in-your-mouth tandoori lamb chops that is best eaten with flaky naans. The marinated lamb chop is simply irresistible with the right balance of lean meat and fats. This is by far one of the best dishes we tried that night.

MALAY CUISINE

We talked about both Chinese and Indian delights which you can find at GINGER and we are definitely not leaving their Malay specialties out! There is straight-off-the-grill satay served warm with chopped onions and cucumbers. Choose between various types of meat such as lamb and chicken.

On top of that, do look out for the Ayam Masak Merah (chicken pieces braised in mildly spicy tomato gravy) and Nasi Biryani (Biryani rice).

When dining at the restaurant, you must make room for its GINGER’s Lemon Grass Ginger Ice-cream laced with Palm Sugar including its Snow Flakes Ice-Kachang!

So, are you ready to visit the spanking new GINGER? With so much good food awaiting you’d be sorry if you missed this!

Remember to quote ‘ladyironchef-two-for-$88’** to enjoy Flavours of the East – Lobsters, Crabs and Straits Gourmet at S$88++ for two pax. The buffet is available for dinner only from Monday to Sunday. The menu items are on rotational basis and they are subject to change without prior notice.

**This promotion is valid from 27 June 2017 to 31 August 2017.

**Reservations are required.

**Not valid on any special occasions, eve of public holidays or on public holidays. Blackout and closed-out dates do apply.

**Not valid with any credit card discounts and promotions or any on-going promotions.
**The hotel reserves the right to amend the promotional details without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Daily: 6pm – 10.00pm
Nearest Stations: Bugis and Nicole Highway 

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