Spice Brasserie at PARKROYAL On Kitchener Road celebrates the arrival of the Lunar New Year with an array of mouth-watering auspicious delights where you can expect Chinese New Year classics as well as Nyonya flavours all in one place.

Known for their crabs, Executive Chef Kelvin Chuah and his team have created an extensive line-up with a Peranakan twist that features the Lucky Fortune Set which will be served right at your table for dinner buffet on 15, 16 and 17 February 2018. This luxurious set includes Salmon Yu Sheng, Baked Sea Scallop With Mushroom Cheese, Braised Abalone with Duck Feet, Braised Sea Cucumber With Roasted Pork and Nanas Lemak Lobster as well as free flow soft drinks.

On top of the amazing spread, diners can also find Chinese New Year specials such as the Steamed Seabass Fillet with Nyonya Sauce, Stir-fried Seafood with Yam Basket, Steamed Lotus Rice with Yam and Chinese Sausages and Traditional Nian Gao with Peanut.

Simply quote ‘ladyironchef’ upon making your reservations to enjoy 20% off Spice Brasserie’s mouth-watering lunch and dinner buffets.

You will be delighted to know that while most restaurants are unavailable during the Lunar New Year, Spice Brasserie will be operating as per normal.

SALMON YU SHENG

The kaleidoscope of colours in this Salmon Yu Sheng is a visual feast for diners. This traditional platter introduced an abundant amount of julienned carrots, radish, and cucumber drizzled with a sour plum sauce for a slightly tangy flavour and topped with thick slices of fresh Salmon.

Diners can toss your way to a prosperous new year before feasting on the extravagant buffet line-up at Spice Brasserie. Every table is entitled to a serving of Salmon Yu Sheng which is tailored to your party of family and friends.

BAKED SEA SCALLOP WITH MUSHROOM CHEESE

Served in scallop shells, these Baked Sea Scallops With Mushroom Cheese is the ultimate guilty pleasure.

Each scallop shell comes with a succulent scallop sprinkled with cheese and lightly torched before baking. As if it could not get any better, underneath each scallop lies a bed of fried vermicelli and mushrooms.

BRAISED ABALONE WITH DUCK FEET

During Chinese New Year, things are not the same without abalone on the menu. The Braised Abalone With Duck Feet features chewy abalone and duck feet on top of boiled xiao bai cai and covered in a thick braised sauce.

Without a doubt, most of us would give the duck feet a miss and head straight for the abalone. Do not be deceived by the unattractive claw for this Chinese delicacy is dripping with savoury braised sauce and the skin sports a hint of chewiness that will slide right of the bones.

BRAISED SEA CUCUMBER WITH ROASTED PORK

For the uninitiated, eating sea cucumber symbolises one looking forward to a better year ahead. On the first bite, you get an explosion of flavourful braised sauce from the gooey sea cucumber and the roasted pork boasted a slightly charred flavour. From the melt-in-your-mouth sea cucumber to the thick slices of roasted pork, this dish is a must-try.

NANAS LEMAK LOBSTER

An unusual dish to your traditional line-up of CNY delights, the Nanas Lemak Lobster adds a Peranakan twist where diners can tuck into Cuba lobsters cooked in light, slightly spicy sauce filled with aromatic spices. This dish was what we needed in between all the braised dishes to strike a nice balance of flavours.

STEAMED SEABASS FILLET WITH NYONYA SAUCE

If you are a fan of spicy food, the Steamed Seabass Fillet With Nyonya Sauce is the one for you. It may look mediocre, but the taste is phenomenal.

We loved this dish for its complex flavours and how the Nyonya sauce brings everything together. From the subtle sweetness of the Seabass to the appetising tamarind-based sauce, this dish was easily our favourite from the menu.

STIR-FRIED SEAFOOD WITH YAM BASKET

The yam basket derives its name from the Buddhist alms bowl which signifies an overflowing of fortune in Cantonese. Indeed, the Stir-Fried Seafood With Yam Basket at Spice Brasserie was overflowing with goodness.

You can expect the yam basket to be fluffy on the inside and crispy on the outside. The added cashews gave a great crunch to the stir-fried seafood and we recommend eating everything together instead of separately as you can taste the wok hei from the seafood, nuttiness from the cashew and sweet flavour from the yam.

STEAMED LOTUS RICE WITH YAM AND CHINESE SAUSAGE

The classic Steamed Lotus Rice With Yam And Chinese Sausage needs no further introduction. Wrapped in a giant lotus leaf, the glutinous rice is brimming with Chinese delicacies such as shiitake mushrooms, yam, and Chinese sausages. Besides the different textures and flavours from the various ingredients, the rice is infused with the aromatic flavour of lotus leaf upon steaming the dish.

TRADITIONAL NIAN GAO WITH PEANUTS

Unlike your usual nian gao that comes plain or deep-fried in batter, this version resembles muah chee. Instead of slices or chunks, the nian gao is snipped into bite-sized pieces and coated with a generous amount of peanut shavings. We have to admit that this was quite an innovative spin on nian gao.

As if this incredible spread could not get any better, simply quote “ladyironchef” upon making your reservations to enjoy these mouth-watering Chinese New Year specials for 20% off at Spice Brasserie from 15 to 22 February 2018.

For dining reservations and enquiries, please call +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

Chinese New Year Buffet Lunch
18 to 22 February 2018
Adult S$58++, Child S$29++
16 and 17 February 2018
Adult S$68++, Child S$34++

Chinese New Year Buffet Dinner
18 to 22 February 2018
Adult S$68++, Child S$34++
16 and 17 February 2018
Adult S$88++, Child S$44++

Spice Brasserie
PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3160
Daily: 6am – 10.30am, 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Farrer Park

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

PARKROYAL on Kitchener Road goes green with merriment this holiday season, adorning its halls with handcrafted Christmas ornaments made from 100% recycled and repurposed materials, whilst whipping up an impressive array of Yuletide delights to savour with your loved ones.

Spice Brasserie at PARKROYAL on Kitchener Road is one such buffet restaurant where you can expect to find a whole host of local and regional favourites as well as Yuletide classics with a touch of Asian flair.

More than just crabs, allow Executive Chef Kelvin Chuah to dazzle you with an array of choices featuring his innovative rendition of Christmas turkey that features tandoori as its primary flavour component.

At Spice Brasserie, festivities begin on 18 December 2017 with a full spread of seasonal fare to be enjoyed including Holland mussels served on ice, roasted prime beef with black pepper and mushroom sauce, as well as a bone-in gammon ham that is sure to make an impression. Takeaway orders are available until 31 December 2017.

Quote ladyironchef upon making your reservations to enjoy 20% discount (minimum of 2 persons and maximum of 10 persons per booking) for the buffet, with 1 complimentary Wine or Beer (soft drinks for those under 18 years old). This promotion is not applicable for the blackout dates on 24 and 25 Dec 2017.

In light of the many buffet restaurants out there who have all geared up for the festive season with their traditional roasts and log cakes, Spice Brasserie over at PARKROYAL on Kitchener Road is perhaps one of the few that remains true to its Asian-focused cooking style.

The all-day dining restaurant offers extensive à la carte and buffet selections such as live stations and a Japanese sushi bar, complemented with a variety of Zi char dishes, appetizers and desserts.

Having worked for a few years in Cambodia, Chef Kelvin carries with him a diverse repertoire of dishes and culinary knowledge to which he applies in his day-to-day cooking.

Diners can look forward to an array of choices featuring clams, mussels, scallops, as well as a variety of exciting Christmas roasts this festive Yuletide.

TANDOORI-STYLE ROAST TURKEY WITH SPICY COCONUT GRAVY

While spicing up turkeys is not new, Chef Chuah nailed his rendition on this festive bird. If you are a fan of Indian tandoori, look forward to the star dish of the festive buffet: Tandoori-style Roast Turkey, accompanied with a luscious spicy coconut gravy. Moist, aromatic and succulent beyond belief, this was definitely among our favourite dishes that night.

The coconut gravy possessed a piquant, creamy and subtly spicy quality that blanketed the roasted tandoori notes really well.

BAKED BONE-IN GAMMON HAM

To some, a whole gammon remains one of the high points of the festive season.

Both gammon and ham are cuts from the hind legs of a pig and these primal cuts have sufficient fat to keep the meat moist and tasty. Packed full of flavour being cooked bone-in, the meat was juicy and brimming with hints of honey and cloves. The ham was slightly sweet with a light smoky flavour and had the perfect level of juiciness.

Besides the customary buffet fare, make sure you save some tummy space for their Peranakan offerings such as Nonya Laksa and Babi Pongteh. The Nonya laksa was lip-smacking delicious without being overly rich, which made it super easy for us to slurp down the entire bowl.

CRABS & CRUSTACEANS GALORE

Their tantalising buffet spread kicks up your average seafood spread by several notches with its ramped up selection of shellfish cooked in various styles—seafood lovers are all in for one heck of a treat!

LOCAL & REGIONAL FAVOURITES

Delight your senses with the very best of local and regional delights with a smorgasbord of dishes such as their Wok-Fried Bee Hoon with Lala that is bound to be a surefire hit among even the most discerning of palates.

FESTIVE CAKES

No Christmas celebration is complete without a decadent and mouth-watering log cake.

The light and slightly tangy Christmas White Chocolate And Lemon Curd Log Cake boasts a fluffy yellow cake layered with tart, rich lemon curd and enveloped in a generous silken white buttercream. This creation is perfect for those looking for a refreshing twist to the traditional Christmas Yule log cakes.

If you enjoy the combination of chocolate and hazelnut, you’ll love those same flavours in the Hazelnuts Torte Log Cake. This elegant and sophisticated cake has layers of chocolate hazelnut buttercream that sports a nutty yet nuanced taste.

The hazelnuts provide a wonderful toasty flavour that has a gentle sweet aroma to balance out all that chocolate. Despite the rich flavour, the log cake has a light airy texture that entices you to keep coming back for more.

TAKE-HOME OPTIONS

Celebrate the joy of Christmas with Spice Brasserie’s glorious array of take-home treats. Spice up the festivities with their new Tandoori-style Roast Turkey with Spicy Coconut Gravy or simply stick to tradition with their mammoth Bone-in Gammon Ham which will still make an impressive dinner table centrepiece regardless.

EXCLUSIVE PROMOTION FOR READERS OF LADYIRONCHEF

As mentioned earlier, remember to quote ladyironchef upon making your reservations to enjoy 20% discount (minimum of 2 persons and maximum of 10 persons per booking) for the buffet, with 1 complimentary Wine or Beer (soft drinks for those under 18 years old). This promotion is not applicable for the blackout dates on 24 and 25 Dec 2017.

Festive Buffet Lunch
18 to 22 December 2017
26 to 30 December 2017
1 January 2018
Adult S$40++, Child S$20++

23, 25 & 31 December 2017
Adult S$52++, Child S$26++

24 December 2017
Adult S$68++, S$34++

Festive Buffet Dinner
18 to 22 December 2017
26 to 30 December 2017
1 January 2018
Adult S$48++, Child S$24++

23, 25 & 31 December 2017
Adult S$68++, Child S$34++

24 December 2017
Adult S$88++, S$44++

Spice Brasserie
PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3160
Daily: 6am – 10.30am, 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Farrer Park

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

The annual Endless Crab Party Buffet at Spice Brasserie at PARKROYAL on Kitchener Road has been so successful ever since the concept was first introduced to the public. After several years, it is now Spice Brasserie’s signature buffet and one that resonates so strongly with the hotel.

Now, if you still haven’t had a go at the massive crab line-up, the promotion has now been extended until the end of September this year. To all of you who have missed out on our exclusive promotion previously, your chance is here! And this is an excuse for those who have been there to re-visit the restaurant again.

From now to 30 September 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at S$120++ for 2 pax.

SALTED EGG CRAB

Of course, we all begin our crab feast with the classic salted egg yolk flavour. Be prepared to lick off the generous rich salted egg yolk sauce off your fingers when you are indulging in this dish.

CRAB BEE HOON

We admit that when it comes to presentation, the Crab Bee Hoon is overshadowed by all the other gorgeous crab dishes that are plated so beautifully. Yet, it is one of our favourites and you would be sorry to miss this out.

We love how the vermicelli was moist and aromatic and topped off with flavourful and juicy crabs. One should never judge a book by its cover indeed.

STIR-FRIED CRAB WITH ASIAN SPICES

This classic Chinese favourite at Spice Brasserie will delight you with flavours from stir-frying crispy dried shrimps, garlic, ginger and chilli together with fresh crabs.

The robust and earthy flavour from their Stir Fried Crabs With Asian Spices reminds us why we always look forward to Chef Low’s traditional Chinese recipes. So simple yet tugs the heartstrings in the most comforting way.

TWO NEW FLAVOURS YOU CAN LOOK FORWARD TO

On top of that, there will be two new flavours to enjoy! Stir-fried Crab with Dry Ginger and Fermented Chinese Rice Wine and Crispy Soft Shell Crab with Pork Floss are the latest additions to the Endless Crab Party Buffet at Spice Brasserie.

From now until 30 September 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at an exclusive price of S$120++ for 2 pax.

Endless Crab Party Buffet Dinner (Thursdays to Sundays, eve of and on Public Holidays)
18 July 2017 to 30 September 2017
Adult: S$79 | Child: S$35

All prices quoted are subject to GST and service charge.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Spice Brasserie in PARKROYAL on Kitchener Road was the talk of the town last year for their value-for-money Union of Crabs & Lobsters Dinner Buffet which saw roaring success among Singaporeans. No doubt, it is hard to find a close contender when it comes to their sheer variety and competitive pricing.

Now, Executive Chef Low and his team at Spice Brasserie has re-introduced their hallmark annual special—Endless crabs party buffet. Unveiling a new exciting buffet line up, this year’s rendition sees new flavours on top of all-time favourites.

From the crowd-pleaser Salted Egg Crabs to local favourites such as Crab Bee Hoon and Stir Fried Crab with Asian Spices, this is one buffet all crab lovers must not miss for the world.

From now until 30 June 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at an exclusive price of S$120++ for 2 pax.

STIR FRIED CRAB WITH ASIAN SPICES

We always look forward to Kam Heong recipes and at Spice Brasserie, the fragrant Stir Fried Crab with Asian Spices far exceeded our expectations.

This classic Chinese dish comes with a combination of flavours from stir-frying crispy dried shrimps, garlic, ginger and chilli together with fresh crabs.

CRAB BEE HOON

While it sounds unassuming compared to the rest, Crab Bee Hoon is actually one of our favourite dishes in the buffet line up. The moist and aromatic vermicelli won our hearts and the addition of plump and juicy crabs made it all the better.

This was the dish that we went back for seconds, and it was a concerted favourite among all at the dining table. Kudos, Chef Low!

SALTED EGG CRAB

It is an open secret that Singaporeans are obsessed with salted egg yolk zi char dishes so imagine our delight when we found out that there is going to be Salted Egg Crabs on the menu! Well effectively, this is a classic flavour of the annual buffet, but it is most definitely still worth getting excited over!

The rich salted egg yolk sauce was so sinfully good that we could not help but to lick the dripping savoury sauce off our fingers.

WU JIA PI WINE CRAB

Tickle your taste buds with crabs doused in Wu Jia Pi Wine, which is a famous Chinese herbal medicinal wine made from the bark of Wu Jia. Originating from China, Wu Jia Pi has many health benefits including strengthening of bones and having the ability to dispel wind from your body.

We heard this creation is a family recipe; a legacy passed down to Chef Low—certainly an uncommon flavour and there is probably nowhere else you can enjoy free-flow Wu Jia Pi wine-flavoured crabs except at Spice Brasserie.

STEAMED CRAB

Go all out on the tender Steamed Crabs at the live station where the prized sea treasure is served piping hot from the steamer rack. Steamed with egg, the crabs are then garnished with a handful of ginger slices.

This comforting recipe is exactly what we needed in between the rich and flavourful dishes to strike a good balance.

CHEESY CRAB CAKES

These crab cakes may look small, but they sure aren’t simple. Using only fresh crab meat, the savoury handmade crab cakes made with a light crusting of panko worked well as the perfect appetizer amongst the dishes.

We love how it is fuss free during consumption and even comes with a pleasant surprise—expect to finish up with a refreshing homemade salsa-like sauce.

JALAPEÑO CRAB

Looking for something that can give you a spicy kick? The new Jalapeño Crab in this buffet edition is sure to give you that satisfaction.

It is not for the faint-hearted, but if you enjoy spicy food, the jalapeño crab’s spiciness will leave you addicted with its tangy aftertaste.

ROCK SALT BAKED CRAB

Rock Salt Baked Crab is as au naturel as it can get—with distinct flavours of the succulent crab and rock salt. Besides that, the mixture of soft crab meat and grainy rock salt bits brings about an interesting textural variety.

PUMPKIN CRAB IN CLAYPOT

Those who have been to Spice Brasserie’s Lobsters & Crabs buffet would recognise this winning recipe that won many praises from the public. The consistently good pumpkin gravy is the key to its huge success and we love the creamy, smoky taste.

Diners can get their serving of Pumpkin Crab in Claypot at the live counter where the dish is prepared right in front of you.

BONUS – FLAME-GRILLED MENTAIKO LOBSTER

Saving the best for the last—the highly prized Flamed-Grilled Mentaiko Lobster. Yes, it is a crab buffet but Chef Low loves to surprise this way. Every diner is entitled to half a freshly grilled lobster that is covered in a blanket of mayonnaise and buttery mentaiko sauce.

This was the star item from the previous Union of Crabs & Lobsters Dinner Buffet and aren’t you glad you get a taste of it in this crab buffet, too?

From now until 30 June 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at an exclusive price of S$120++ for 2 pax.

Endless Crab Party Buffet Dinner (Thursdays to Sundays, eve of and on Public Holidays)
01 May 2017 to 31 July 2017
Adult: S$79 | Child: S$35

All prices quoted are subject to GST and service charge.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Tucked away in the corner of the 3rd floor of PARKROYAL on Kitchener Road, Si Chuan Dou Hua Restaurant is a family’s favourite and is renown for its outstanding Sichuan and Cantonese dishes.

This year, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road celebrates its 6th anniversary.

As part of the celebrations, Executive Cantonese Chef Leung Wing Chung has specially put together a six-course set menu which features many of the restaurant’s classics—from dim sum and Cantonese soups to Sichuan mains and signature beancurd dessert. And it is reasonably priced at S$78++ for 2 persons (regular price S$68++ per person). This promotion is valid daily, with a minimum 4 to dine.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s 6th anniversary set menu is available daily for both lunch and dinner from 13 February 2017 to 30 April 2017.

THE ART OF DIM SUM

Our loyalty goes to Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s menu of very exquisite handcrafted dim sum.

Featuring a spread of signature dim sum, the ‘Art of Dim Sum’ includes the Chef’s popular items and customers’ favourites.

It includes Siew Mai with Abalone, Yam and Beancurd Skin with Dried Chilli, Truffle “Xiao Long Bao” and our absolute favourite—the Nostalgic Pork Belly Baked Bun.

The Nostalgic Pork Belly Baked Bun is a crispy and buttery pastry crust that reveals piping hot diced pork belly with char siew sauce.

APPETIZERS

The “Combination Of Four Delicacies” puts together the Sliced Suckling Pig, Chilled Chicken in Spicy Bean Paste, Wasabi Mushroom and Marinated Jelly Fish.

The Sliced Suckling Pig boasts juicy pork enshrouded with crispy skin that had just the right amount of salt.

However, the one that surprised us all was the Wasabi Mushroom, which features shimeji mushrooms tossed in a gentle wasabi sauce. It was surprisingly not overpowering, and in fact extremely addictive with the perfect balance of smokey spiciness from the creamy wasabi and sweetness from the fresh mushrooms.

THE MAINS

As part of transforming their patrons’ experience at the Si Chuan Dou Hua Restaurant into a luxurious one, Chef Leung has selected the Korean Turbot Fish to be part of the menu.

The Hong Kong Steamed Sliced Turbot Fish in Soy Sauce is a dish of white and firm fish topped off with parsley, before being drizzled with a light dipping soya sauce.

The Signature Bean Curd Medley was an absolute winner for us. Fried beancurd slices are placed atop a bed of steamed beancurd, vegetables, and minced meat; then doused in rich oyster sauce. It was stunning; this dish was a majestic one both in taste as well as appearance.

You definitely need a bowl of white rice to complement this dish. Happiness can be so simple sometimes—just beancurd and steamed white rice.

For those who want a healthier choice, Si Chuan Dou Hua Restaurant offers all diners the option of brown rice, as a healthier alternative, absolutely free of charge.

THE SOUPS

As with every Chinese meal, a soup is necessary to complete your dining experience.

We were treated to Chef Leung’s Double Boiled Cartilage Soup with Fish Maw. The extremely flavourful and thick soup is boiled for at least 7-8 hours together with various herbs such as gingko nuts and wolfberries for that extra nutritional boost.

Just for Si Chuan Dou Hua restaurant’s 6th anniversary, Chef Leung also created the Fish Paste Mee Sua Soup in “Shun De” Style, which is served to diners through Gueridon Service. Shunde, hometown of Chef Leung, is a district in the Guangdong province and it’s said to be the place where many famous Cantonese chefs hail from. Shude as a style of cuisine, sees simple ingredients transform into exquisite delicacies.

THE DESSERTS

To end off this exquisite dining experience at the Si Chuan Dou Hua Restaurant, we could not help but marvel at the beautiful Dessert Fantasy, which features a series of sweet desserts such as flavoured jellies and walnut cookies.

Well, no one leaves Si Chuan Dou Hua without a serving of this. One of the signatures that we relished, in particular, was the Homemade Bean Curd with Wolfberry. The warm and soothing soft beancurd served with a generous helping of wolfberries added the perfect finishing touches to this fine culinary experience and left us with a sense of nostalgia and the hunger for more.

If it is going to be your first time dining at Si Chuan Dou Hua at PARKROYAL on Kitchener Road, let it be over this new set menu. At S$78++ for 2 pax (with a minimum 4 to dine), it is really a steal for you get to savour all the representative dishes. It is like having the best of the bests in one seating, and at a price tag that is more than reasonable.

When visiting, do make sure to also take the opportunity to ask their Tea Masters to serve you a cup of tea through long-nosed bronze kettles to complete your authentic Sichuan and Cantonese cuisine experience, which we assure you that you will not regret. Tea and pickles are a compulsory charge at SGD5 per person.

Also, do note that if you are going in a group of an odd number, the additional person has to pay the regular price of S$68++ per person. If you are in a group of an even number, then you will just pay accordingly to the number of pairs.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Si Chuan Dou Hua Restaurant
Level 3 PARKROYAL on Kitchener Road
181 Kitchener Road, Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm and 6.30pm – 10.30pm
Nearest station: Farrer Park

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

Everyone’s favourite Union of Crabs & Lobsters Dinner Buffet at Spice Brasserie at PARKROYAL on Kitchener Road is back!

The promotion has been extended until the end of April this year.

If you haven’t heard of this amazing seafood buffet, you are missing out and you need to get down to trying it pronto; if you have tried it before, well, you can always do with another indulgence, yes?

FLAME-GRILLED MENTAIKO LOBSTER

The signature Flame-Grilled Mentaiko Lobster is an absolutely stunning dish.

Imagine this—fresh lobsters grilled over the fire, topped with mayonnaise and creamy mentaiko sauce then torched before your eyes. The sauce melts, and a few drops of lemon zest is sprinkled.

Warning: the addiction will be real.

PUMPKIN CRAB IN CLAYPOT 

This is yet another signature dish by Chef Low that is a consistent crowd pleaser at Spice Brasserie. The crabs are cooked in a rich sauce made with pumpkin, curry leaves, curry powder and chilli padi.

It is a wonderful spread of flavours, and the sweet freshness lingers.

WOK FRIED SLIPPER LOBSTER IN FERMENTED BLACK BEAN SAUCE

The Wok Fried Slipper Lobster In Fermented Black Bean Sauce is perfect for those who enjoy seafood cooked in an Asian style.

The lobsters are fried in a rich fermented bean sauce with various aromatic spices such as onion, ginger, garlic and chilli.

Chef Low is constantly trying out new recipes to wow your palate. Look out for the next run of this seafood buffet with new dishes in May 2017.

Union of Crabs and Lobsters Buffet Dinner (Thursday to Sunday)
02 February 2017 to 30 April 2017
Adult: S$79
*UOB, DBS, POSB, Maybank and HSBC Cardholders promotion: S$129 for 2 Adults (minimum four persons to dine)

All prices quoted are subject to GST and service charge.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Spice Brasserie at PARKROYAL on Kitchener Road had everyone talking about them a few months ago with its value-for-money Lobster and Crab Buffet. And the awesome international buffet is back again this Christmas and will be available from 19 Dec 2016 to 01 Jan 2017.

Look forward to an array of yuletide offerings such as Gammon Ham, Roasted Turkey, Fillet of Beef, Log Cakes and whatnot. Also, Spice Brasserie is showcasing an incredible dessert room decked out in Christmas ornaments and over 38 types of sweet treats.

Your little ones can keep themselves occupied at the Kids’ Corner with fun-filed activities, i.e. face painting, balloon sculpting and sand art on Christmas Eve, Christmas Day and Boxing Day.

The best part? Prices start from S$40++ per adult for the Festive Lunch Buffet and S$48++ per adult for the Festive Dinner Buffet.

Here are the highlights of Spice Brasserie’s Festive Buffet for Christmas 2016.

For December, Spice Brasserie at PARKROYAL on Kitchener Road is launching a plethora of roasts on a daily basis.

From roasted beef, roasted ham, roasted lamb, roasted turkey to roasted vegetables, you surely will not want to miss out on this splendid fiesta.

No Christmas is complete until you have your traditional turkey. Spice Brasserie’s homemade Turkey Junior with Chestnut Stuffing has been roasted to perfection and the fork-tender slices are best eaten with the artisanal Cranberry Sauce.

The juicy and boneless Gammon Ham is first poached and glazed with honey before it is baked in an oven. The process is tedious, but the end result is a delectable and succulent ham. The classic dish is served with cherries, pineapples and peach sauce.

Next up, we have the mouthwatering Fillet of Beef with Madère Au Jus Bouquetière. Spice Brasserie’s roast beef rendition is essentially a 200-day Grain Fed Beef served with an assortment of roasted vegetables, including Roast Butternut Pumpkin and Potatoes.

The Signature Stuffed Home Meatloaf is hands down our favourite festive dish in the entire line-up. While Executive Chef Low Hoe Kiat was extremely secretive about his passed-down recipe, we have been told that some of the key ingredients include white wine, creamed bread and ground beef.

It was the best stuffing we have tried; we are not even exaggerating when we say we’d go back to the buffet for this!

Those with a carnivorous appetite can continue their meat indulgence with the Jamaican-style Leg of Lamb with Roasted Garlic and Mint Gravy.

Do take note that the roasts from the carving station are on a rotational basis.

If it is your first time at the hotel, you must try the Slow Braised Pumpkin Crab. The in-house special crab—cooked inside a claypot—is slow-braised with aromatic viscous pumpkin sauce. It is available during Spices Brasserie’s Christmas Festive Dinner Buffet (from Thursdays to Saturdays), as well as Christmas Eve and Day Dinner Buffet.

Here’s the good news: Spice Brasserie’s Christmas Eve and Day Dinner Buffets come with their signature Char-grilled Lobster with Mentaiko Gratin and the aforementioned Slow-Braised Pumpkin Crab in Claypot.

The lobsters are flame-grilled, coated with a rich mentaiko gratin and torched. Regulars would know this is one station to keep going back to.

Last but not least, let us introduce to you the highly anticipated Dessert Room! The Dessert Room boasts over 38 sugary treats on rotation and will be exclusively available for a limited period of time.

There are at least four different types of log cakes displayed every day and flavours include Green Tea, Mango Coconut, Passionfruit and White Chocolate etc. There also other traditional Christmas treats— from Christmas Pudding to Panettone and Stollen.

Come for dinner on Thursdays to Sunday and enjoy live action station with the chefs preparing Flambé Cherries and Crêpe Suzettes!

The only problem would be figuring how to stuff every dish into your belly. #Firstworldproblems.

For those opting for homely gatherings, you can play host to a joyous party with the Festive Platter Takeaway at S$98+. Filled with sliced and ready-to-serve festive favourites like Roast Turkey Slices, Pork Liver with Chestnut Stuffing and classic Cranberry Sauce, Honey-glazed Gammon Ham paired with homemade Peach Sauce, Cumberland Sausage and Salt-crusted Sirloin Beef with Au Jus dip, roasted potatoes and seasonal vegetables, this Festive platter is available from now untill 31 December 2016.

Spice Brasserie
PARKROYAL on Kitchener Road
Singapore 208533
Tel: +65 6428 3160
Daily: 6.30am – 10.30am, 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Farrer Park

Festive Lunch Buffet
19 Dec 2016 to 01 Jan 2017: 12pm – 2.30pm
Daily (except 24, 25 & 31 Dec 2016): S$40++ per adult, S$18++ per child

Festive Dinner Buffet
19 Dec 2016 to 01 Jan 2017 (except 24, 25 & 31 Dec 2016): 6pm – 10pm
Sun to Wed: S$48++ per adult, S$18++ per child
Thu to Sat: S$58++ per adult, S$25++ per child

Christmas Eve Buffet
24 Dec 2016^: 12pm – 2.30pm, 6pm – 10pm
Lunch: S$52*++ per adult, S$25++ per child
Dinner: S$78*++ per adult, S$35++ per child

Christmas Day Buffet
25 Dec 2016^: 12pm – 2.30pm, 6pm – 10pm
Lunch: S$62*++ per adult, S$25++ per child
Dinner: S$68*++ per adult, S$25++ per child

New Year’s Eve Buffet
31 Dec 2016: 12pm – 2.30pm, 6pm – 10pm
Lunch: S$40++ per adult, S$18++ per child
Dinner: S$78**++ per adult, S$35++ per child

* Inclusive of a glass of wine or beer and unlimited soft drinks
** Inclusive of unlimited soft drinks and complimentary admission to Club 5 for the New Year Countdown Party
^ Kids Activities and dessert room available

UOB, DBS/POSB, HSBC & Maybank card holders enjoy 15% off Festive Buffets and 20% off Festive Takeaway Platter.

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

The launch of the Union of Crabs & Lobsters Dinner Buffet at Spice Brasserie in PARKROYAL on Kitchener Road has revived another craze amongst the Nation, and this value-for-money buffet has been such a huge success.

Because we all recognise that we can never get enough of crabs and lobsters, the team behind Spice Brasserie has a good news for us all—the promotion is extended until 2017! If you did not manage to get your reservation or missed out on this superb deal previously, this is your chance to go for it.

The extended Union of Crabs & Lobsters Dinner Buffet (S$129++ for two pax, min 4 persons to dine) will run from Thursdays to Sundays from now all the way until 22 January 2017. If you have been, well, you would want to know that there are several new flavours.

Yes, this is a dinner you need.

Executive Chef Low now has 10 options (comprising lobsters, crabs and other types of shellfish) for your indulgence; some are from the previous buffet line-up, and the remaining is new recipes. The experience at Spice Brasserie includes several live stations where you can watch the chefs in action as they grill your lobster orders a la minute.

WOK FRIED SLIPPER LOBSTER IN FERMENTED BLACK BEAN SAUCE

We are such typical Chinese and of course we love the Wok Fried Slipper Lobster in Fermented Black Bean Sauce. Unsurprisingly, it also happens to be our favourite lobster dish on the table—it is impossible to resist these fresh, plump slipper lobsters drenched in earthy fermented bean sauce and garnished with onion, ginger, garlic and chilli.

We recommend using your hands when having this dish so you will be able to fully savour every bit of the fragrant sauce.

SHELLFISH BOUILLABAISSE

Bouillabaisse is a traditional fish stew originating from Marseille, and the idea is various kinds of fish in a pot. It only makes sense that at the Union of  Crabs & Lobsters, Chef Low whips up a bouillabaisse comprising the freshest catches of lobster, crab, black mussel and prawns in a fish saffron broth.

In case you did not know, saffron is a highly prized spice and its distinctive aroma is used to enhance the flavours of a dish.

SPICY SOFT SHELL CRAB MAKI

We always advocate not wasting your stomach space on carbs when you are at a buffet but we are making it an exception for this Japanese-styled Spicy Soft Shell Crab Maki.

We could hear the delightful crunch when we bit into the maki, and this is attributed by the perfect crisp of the deep-fried soft shell crab. The crabs are paired with Japanese Cucumber, Green Frisee and Karashi Sauce—all wrapped in moist Japanese rice.

FLAME-GRILLED MENTAIKO LOBSTER

Nothing pleases the crowd more than the Flame-Grilled Mentaiko Lobster, which was evidently the most popular flavour from the previous buffet run. And it is here to stay!

Fresh lobsters are grilled at high heat directly over the fire to give it a hint of smoky flavour. Mayonnaise and creamy mentaiko sauce are then piled atop the exposed flesh, before the lobsters are torched again to melt the cream mixture. A few drops of lemon juice are then added for an extra zest. Well ,you really have to postpone your diet plans for this!

BAKED SEA-SCALLOP WITH LIGHT LOBSTER GLAZED

This is a bonus on top of all the crabs and lobsters. The scallops are covered with a blanket of thick mozzarella cheese and a touch of lobster reduction sauce before they are put to bake.

POACHED LOBSTER IN YUZU SAUCE

Replacing the Poached Lobster in Chinese Wine is the Poached Lobster in Yuzu Sauce. It is “same same but different”—lobsters are poached over high heat, then doused in a refreshing homemade yuzu sauce.

This option is available at the live station.

GRATIN LOBSTER CLAW IN CRUSTY SOFT BUN

What’s a lobster party without lobster roll?

Yes, the Union of Crabs & Lobsters Buffet will be introducing the Gratin Lobster Claw in Crusty Soft Bun, their very own version of lobster roll—prepared a la minute—to the buffet lineup this time. Bet you are as excited as we are!

Soft buns are first toasted, then lavishly stuffed with sweet lobster meat.

CLAYPOT LOBSTER NOODLES

Take a break from all the heavy flavours with a bowl of Claypot Lobster Noodles. Similar to prawn noodles soup, the broth has been boiled for hours with lean pork bones that made it all the more delicious. Of course, the addition of fresh lobsters is the icing on the cake for us.

LOBSTER TORTILLA WITH MANGO, TOMATO SALSA

Do not underestimate this simple-looking dish, for it comes with a multitude of flavours enveloped in a tortilla wrap. The combination of sweet lobster meat, fresh lettuce, minced mushrooms, premium Monterey Jack cheese and tangy salsa turned out to be a mouthwatering blend of sweet and salty notes.

PUMPKIN CRAB IN CLAYPOT

We are thrilled to see the Pumpkin Crab in Claypot making a return from the previous buffet lineup, and its constant popularity should tell you this is one stellar creation by Chef Low.

The soft and tender crab meat is paired with a delectable rich sauce made of pumpkin, curry leaves, curry powder and chilli padi. This is also prepared a la minute at the live station, so be assured that you will only be served freshly cooked crabs with bubbling hot sauce.

Union of Crabs and Lobsters Buffet Dinner (Thursday to Sunday)
03 November to 18 December 2016
05 January to 22 January 2017
Adult: S$79
Child: S$35 (Below 12 years old)
*UOB, DBS, POSB, Maybank and HSBC Cardholders promotion: S$129 for 2 Adults (minimum four persons to dine)

Apart from the Union of Crabs and Lobsters dinner buffet, Spice Brasserie also offers the Singapore Nostalgic Lunch and Dinner buffet, featuring an extensive range of local and Asian cuisines such as assortment of fresh sashimi and sushi, the popular Teochew Porridge corner, and a tantalising variety of appetisers and desserts.

Singapore Nostalgic Lunch buffet (Daily)

01 November to 18 December 2016
02 January to 22 January 2017
Adult: S$33
Child: S$16 (Below 12 years old)
*UOB, DBS, POSB, Maybank and HSBC Cardholders promotion: S$55 for 2 Adults

Singapore Nostalgic Dinner buffet (Monday to Wednesday)

01 November to 14 December 2016
02 January to 18 January 2017
Adult: S$36
Child: S$16 (Below 12 years old)
*UOB, DBS, POSB, Maybank and HSBC Cardholders promotion: S$55 for 2 Adults

All prices quoted are subject to GST and service charge.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Dim sum is a vital part of Cantonese culture.

Over at Si Chuan Dou Hua Restaurant At PARKROYAL On Kitchener Road, the exquisite array of authentic steamed, deep-fried and pan-fried dim sums served are inspired by Si Chuan and Cantonese cuisines and are meticulously handcrafted.

And there is an ongoing buffet that features 50 types of authentic dim sum – you’ve got that. All free-flow! From 15 September to 31 December 2016, head to Si Chuan Dou Hua for the ‘Nostalgic Dim Sum Buffet Feast’. There are two seatings on weekends, where the timings are split to 11.30am – 1pm and 1.30pm – 3pm (S$38++ per adult, S$22.80++ per child).

Listen up, here is the best deal – every two adults only have to pay a total of S$50++ (valid daily, minimum 4 to dine). What a fantastic deal we have here!

COLD APPETIZER

Appetisers are so important because it either makes or breaks the mood when you begin your meal.

A rice noodle roll is usually served as a snack or appetiser in Hong Kong and such is the case at Si Chuan Dou Hua too. We are glad to say that the chefs who prepared the Marinated Rice Noodles Roll with Shredded Duck have done a great job in stimulating our appetiters with this teaser!

Other appetisers on the menu include Sliced Pork in Garlic and Chilli Sauce, Marinated Black Fungus and Turnip with Preserved Chilli and Seaweed with Shredded Carrot and Radish in Chilli Oil.

DOUBLE-BOILED SOUP

A buffet at Si Chuan Dou Hua is not complete without a serving of the signature Double-boiled Cartilage Soup, which we fell in love with immediately upon the first sip.

In the process of double boiling, the ingredients are steamed for a couple of hours and all the flavours are locked in, leaving you with nothing but an honest and concentrated bowl of soup. This is a prized dish and every diner is entitled to a portion.

BARBECUED MEATS

The Crispy Roasted Pork from the barbequed meats section left a deep impression on us. Crispy skin that sits atop the succulent meat, so well roasted in a lovely reddish brown colour. Beneath the crackling skin, the meat remained juicy with an addictive hint of saltiness.

The Roasted Duck is also worth your calories with its thin crisp skin and tender meat. There is a good ratio of fats to lean meat, and is a great choice for those who do not like the generous fatty bits in the roast pork!

Barbequed items are limited to only one serving, but rest assured that the chefs will ensure that the quantity is good for the respective number of diners.

STEAMED DIM SUM

A unanimous favourite on the table was the Steamed Yam Bun with Custard. As we pulled apart the piping hot purple bun, the overflowing custard dripped all over our fingers and we had an enjoyable time licking them up!

This has got to be one of the best ‘liu sha bao’ we have ever tried. Two thumbs up for the chefs at Si Chuan Dou Hua!

An interesting dish you need to order is the Steamed Chicken and Mushroom with Soya Bean. We initially did not have high expectations of this unassuming dish but its sweet aroma caught our attention. The dish is a mix of salty and sweet; the saltiness came from the diced chicken and sliced mushrooms, and the sweetness from the soya bean.

The steamed dim sum menu also features “Hakka” Dumpling with Turnip; Char Siew Bun with Preserved Vegetables; Prawn Dumpling with Coriander and a vegetarian option of Steamed Vegetarian Dumplings with Black Truffle.

PAN-FRIED AND DEEP-FRIED DIM SUM

Yes, more dim sum.

We had a good opinion of the Fragrant Yam Cake with Waxed Meat, which is a brilliant combination of delicate yam and waxed meat glutinous rice served in tiny cuboids. The Pan-fried Duck Meat Buns are interestingly stuffed with aromatic Goose Liver Sauce and are served piping hot.

Other items to try from this section include Hong-Kong Style Baked Pork Belly Bun with Taro and Macau Deep-fried Bun with Pork Chop.

CHEF’S SELECTION

The Stir-fried Beancurd with Leek and Spicy Sauce and Stir-fried Sliced Beef with “Si Chuan” Spicy Sauce may look like the average side dishes but you should not neglect them.

And the house’s star dish is undisputedly The Braised Pig Shank and Quail Egg in Vinegar and Ginger. Typically known as a “confinement dish” for post-natal diets, this dish is a unique blend of sour and savoury. It is not for the faint-hearted, but if you are up for a good rendition of pig’s trotters in vinegar, Si Chuan Dou Hua at PARKROYAL on Kitchener Road is where you should head to.

DESSERT BAR

Of course, no dining experience is complete at Si Chuan Dou Hua Restaurant until you have sampled their renowned bestseller, the famous Homemade Beancurd with Wolf Berries. The smooth beancurd (dou hua) – characterised by its velvety silkiness – is complemented with healthy goji berries.

There are several other desserts items like the Sponge Cake and Honey Comb Cake as well as the classic cream of fresh mango pomelo available on the buffet line  too, but we say go for seconds and thirds of the beancurd.

Nostalgic Dim Sum Buffet Feast at PARKROYAL on Kitchener Road
Mon to Fri: 11.30am – 2pm
S$32++ (adult), S$20.80++ (child)
Sat, Sun & PH: 11.30am – 1pm, 1.30pm – 3pm
S$38++ (adult), S$22.80++ (child)
Minimum 4 to dine
*Tea and pickle are chargeable at S$5++ per person

Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Farrer Park

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For reservations, call +65 6428 3170 or make your booking online here.

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

Executive Chef Low Hoe Kiat from PARKROYAL on Kitchener Road introduced the Union of Crabs & Lobsters Buffet last month and it sure got the nation all psyched up. At S$118++ for 2 pax, the buffet boasts superb value and the buffet was fully booked out for two months.

But we have great news today. The team has decided to extend the Union Lobster & Crab Buffet Promotion all the way till 29 October 2016! The price will continue to remain at S$118++ for you and your partner and is available every Thursday, Friday and Saturday.

Have a deliciously good time indulging in 8 new lobster dishes and 3 of the most popular crabs in the Union of Crabs & Lobsters Buffet.

The Steamed ‘Live’ Boston Lobster in Chinese Wine is the most popular and definitely the best flavour the line-up – only steamed upon order and doused with Chinese wine, then topped off with sliced ginger and coriander.

Another crowd-pleaser is the Flame-grilled Lobster Mentaiko. The lobsters are first flame-grilled, then given a lavish coat of mentaiko sauce and cheese, and torched upon order.

Not forgetting the Lobster Noodle Soup, which is also an a la minute item, and the Lobster Wellington which is a puff pastry filled with minced lobster and other stuffings.

Other lobster dishes include Cuban Lobster Stew, Japanese Lobster Fried Rice, Lobster Congee and the classic Lobster on Ice.

As for crabs, the popular Slow-braised Pumpkin Crab in Claypot from the previous crab buffet has made it to this list due to its overwhelming popularity. In addition, Crab Roe Congee and other traditional flavours such as Black Pepper and Chilli Crabs are also part of the buffet.

If you’ve missed it the previous time, you know you cannot miss it again for the world. This is one of the most value-for-money buffets in Singapore!

Union of Crabs and Lobsters Dinner
Thursday to Saturday from now to 29 October 2016.
Adult: S$78
Child: S$34 (Below 12 years old)
*UOB, DBS, POSB, Maybank and HSBC Cardholders promotion: S$118 for 2 Adults

Exclusive Facebook offer:
From now to 03 September 2016, claim the Facebook offer on facebook.com/parkroyalkitchener to enjoy a complimentary glass of wine per adult, on top of existing card promotions.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Words by Missim | Photography by ladyironchef

Specialising in Heng Hwa cuisine, Putien Restaurant has quickly expanded from its flagship restaurant at Kitchener road to a restaurant chain with 8 outlets in Singapore: Vivocity, Marina Square, Parkway Parade, Jurong Point, Tampines Mall, City Square Mall and nex.

Putien restaurant has recently launched a new Summer menu. The seasonal dishes are mostly light and refreshing ingredients to complement the warm and humid weather.

The first few dishes that came were little light starters to whet your appetite. The Organic Momotaro Tomato ($4.90) from their Summer Menu came in nice thick juicy slices. There was powdered sugar topping over it which I like! Anything that is coated with sugar is wonderful.

The Iced Bitter Gourd ($5.90), on the other hand, was not much to my liking. Don’t get me wrong. I love bitter gourds in fish slice bee hoons, fried with eggs and what not. But not serving it with a chock-full of ice and eating it cold. It reminded me of carbonated water. I can never get used to the weird mix of coldness and the slight bitterness. Even the honey (which you are supposed to dip the bitter gourd into) did not help at all.

Pretty though.

My second favourite meal from the dinner! Snails, I absolutely loved sucking on the tiny little shells. I was even sucking on them after dessert was cleared! My only complaint for the Sauteed Sea Snails with Hua Diao Wine ($13.90) will be that the snails are awfully tiny. They look much bigger on the menu.

A few more dishes came and went but they did not leave a huge impression on me. And finally, the very famous Putien Lor Mee ($7.9/$15.9/$23.9). The first thing that strikes you is the very light coloured gravy. There was also an interesting mix of ingredients like prawns and clams. I took a tentative spoonful of mian and gravy. Man, it was yummy as hell. How yummy? I’m not too sure. I just remember clearing up my bowl and going for seconds and more and more till every last drop of gravy was slurped up completely.

Putien Restaurant serves reasonably good food at reasonable prices. With 8 branches in Singapore, it is a very convenient place for families to drop by for dinner.

Singapore Food Blog Review
Putien Restaurant
City Square Mall #02-51/54 Tel: +65 6509 6015
Jurong Point #02-34 Tel: +65 6795 2338
127A Kitchener Road Tel: +65 6295 6358
Marina Square #02-205 Tel: +65 6336 4068
nex #02-19 Tel: +65 6634 7833
Parkway Parade #02-13/13A Tel: +65 6345 6358
Tampines Mall #B1-K19/27 Tel: +65 6781 2162
VivoCity Food Republic #03-01B Tel: +65 6376 9358

Note: This was an invited media session