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.

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. 

Charting a hawker-forward course to flavour town, Spice Brasserie—PARKROYAL on Kitchener Road’s all-day dining restaurant—is set to welcome an all-new spread dedicated to the very best of Singapore’s local hawker scene.

Curated by Executive Chef Robert Chan, along with his culinary brigade of seasoned chefs, diners can expect unlimited servings of local must-haves from the classic street side favourites, Oyster Omelette, zi char staple, like Marmite Chicken as well as the crowd favourite, Slipper Lobster in Black Pepper Sauce. If you’re a die-hard durian fanatic, we promise you their sweet, decadent Durian Pengat with Sticky Rice is worth every penny.

Guaranteeing a smorgasbord of mouthwatering delights all in one place and at a very reasonable price point, look no further than to Spice Brasserie from 14 February to 15 May 2019. And to spice things off even further, our readers can quote “ladyironchef” upon making a reservation to enjoy 25% off the lunch and dinner buffets.

BAK KUT TEH MEE SUA

We’ve tried many contemporary renditions of bak kut teh and our verdict is always the same; don’t mess with the quintessential foundations of the dish. Here, the chefs do well to adhere to the dish’s original recipe with their Bak Kut Teh Mee Sua, making sure to strike a good balance between peppery notes, meaty pork flavour and garlicky umami.

The broth is clear, mildly flavoured yet possesses a good body. We liked that the pork ribs were fork tender but not overly soft such that they would crumble like flaky pastry into the broth.

OYSTER OMELETTE

Crispy around the edges, eggy and tossed in a generous helping of fresh oysters, few things come close to the satisfaction that a properly cooked oyster omelette gives. The version served here differs in that they use considerably more egg in the mixture, creating an omelette that’s much fluffier and less chewy—not particularly a bad thing.

The oysters are fresh, plump and give off a nice briny flavour that goes exceptionally well with the chilli sauce served on the side.

SLIPPER LOBSTER IN BLACK PEPPER SAUCE

On weekends, look out for a series of tantalising seafood offerings packed with heady aromas and flavours that every Singaporean can identify with. Their Slipper Lobster In Black Pepper Sauce is one such offering that impressed us quite a bit.

The savoury, concentrated sauce coupled with a punchy pepper flavour nicely complements the sweet, tender lobster flesh and we are huge fans of how the lobster separates easily from its shell, a credit to its freshness and overall doneness.

MUD CRAB IN CHILLI AND PEANUT SAUCE

A rather odd pairing that left us confused at first, their Mud Crab In Chilli And Peanut Sauce strikes a surprisingly delicious balance between a sweet nutty crunch and a tangy, savoury chilli crab sauce.

Executed well, the flavours complemented one another rather nicely breathing new life into what would otherwise be an experiment-gone-wrong. Don’t be shy about slapping on a few deep-fried mantou buns to mop up the spicy, lip-smacking gravy.

MARMITE CHICKEN

Coated in a sticky Marmite-based sauce that boasts a consistency as syrupy as fudge, the Marmite Chicken—a popular zi char meat dish—is one worth loosening your belt buckle for. Period.

This divine dish sees tender pieces of chicken, coated in flour and deep-fried to golden perfection before being tossed in a syrupy marmite sauce. The result? Savoury, succulent chicken that is salty, sweet and tangy all in one. We highly recommend having this with white rice on the side.

MASALA THOSAI

To further showcase the true multicultural food scene in Singapore, diners can look forward to a repertoire of dishes spanning all corners of Southeast Asia, from their Penang Assam Laksa, Indonesian Beef Rendang and more.

Fans of Indian food can look forward to an array of Indian delights such as their Masala Thosai, cooked fresh upon order over at the live action station. Crispy on the outside and spongy on the inside, filled generously with a masala packed with intense aromas and chunks of potatoes, giving the dish body underscored by a good amount of heat.

WOK FRIED LA LA IN XO SAUCE

Shining light on hugely underrated hawker classic is their very-well-done, Wok Fried La La in XO Sauce. Spicy, fragrant and everything in between, this dish had us addicted from start to finish. The la la was fresh and like a sponge, they took on the savoury flavour of the XO sauce really well.

CRISPY FRIED SEA BASS WITH HOT AND SPICY SAUCE

Riddled with a heady aroma of tang and bright fruity notes and crisp flaky skin that just pulls apart effortlessly, the Crispy Fried Sea bass with Hot and Spicy Sauce is one centrepiece stunner that deserves top marks as well. You have to act quickly though because this dish is one that gets mopped up as soon as it exits the kitchen.

DURIAN PENGAT WITH STICKY RICE

We’re suckers for anything containing durian but what we particularly love about their Durian Pengat is the fact that despite it having a strong aroma of the fruit itself, the flavour was nice and mellow.

Sweet, the way it should be, the velvety smooth dessert boasts a buttery flavour, a reflection of the high-quality durians that they use. Served with warm sticky rice, a lightly salted coconut cream and fried tau suan, the otherwise mousse-like dessert is taken to a whole new level and after much trial and error, the chefs really nailed it.

LOCAL DESSERTS & DIY MUAH CHEE

If durian isn’t your thing, there are loads of other time-honoured treats such as Pulut Hitam, Tau Suan with fried fritters, assorted Nonya kueh, cakes and more to tickle your sweet tooth. Oh, and they even have a DIY muah chee station which is one of the buffet restaurant’s more unique attractions!

Complementing the spread is a selection of appetisers over at the seafood on ice counter, sashimi and sushi at the Japanese corner. This local hawker food feast will be going on from 14 February to 15 May 2019 and diners can quote ‘ladyironchef’ upon making reservations to enjoy 25% OFF both the lunch and dinner buffets.

The Local Food Fare
14 Feb to 15 May 2019

Weekdays (Sun to Thu)
Lunch: S$32++ (Adult), S$16++ (Child)
Dinner: S$42++ (Adult), S$21++ (Child)

Weekend (Fri & Sat)
Lunch: S$32++ (Adult), S$16++ (Child)
Dinner: S$48++ (Adult), S$24++ (Child)

Terms & Conditions:

• All prices quoted are subject to GST and service charge.
• The menu is on a rotational basis and is subject to change at the discretion of the hotel and without prior notice.
• Advance reservations are required.
• Offer is not valid in conjunction with other existing discounts and promotions.
• Child prices are only applicable for children below 12 years old.
• Offer is available from 14 February to 15 May 2019.

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

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

Promising a seasonal spread of festive meats and treats along with a bevvy of authentic local and Asian delights thrown into the mix, Spice Brasserie at PARKROYAL on Kitchener Road ranks high as one of our top venues of choice to indulge in a full-on feast this festive holiday.

Pulling out all the stops and ready to tantalise the senses (especially our taste buds) on all fronts, the culinary team behind Spice Brasserie impresses with their selection of colossal roasts featuring the likes of the all-new Peranakan-Style Roasted Spice Cured Turkey that wowed us with its succulent meat and its heady aroma of Nonya spices.

As far as drool-inducing food goes, they’ve nailed down their various festive roast meat offerings, but if you’re pining for something to satiate your sweet tooth, then you will not be disappointed with their Sea Salt Caramel Log Cake. But seasonal dishes aside, be sure to tuck into their various Asian and international items as well, not forgetting their selection of crab dishes—a mainstay and what Spice Brasserie is classically known for.

This festive feast will be going on from 17 December 2018 to 1 January 2019 and diners can quote ‘ladyironchef’ upon making reservations to enjoy 20% off both the lunch and dinner festive buffets.

PERANAKAN-STYLE ROASTED SPICE-CURED TURKEY

A brand-new addition to this year’s lineup of festive delights and one that’s worthy of a second round is their Peranakan-Style Roasted Spice-Cured Turkey. Specially created by Malacca-born Baba Chef Jimmy Bong, this unique rendition makes use of simple everyday spices and aromatics such as cinnamon, chilli, lemongrass and more, all working together to give the dish a vibrant appeal.

The meat was tender, robust and paired very coherently with the flavourful curry gravy—in place of the classic giblet sauce—that comes served along with it. Complex, hearty and full of flavour, the curry gravy is crucial for maximum enjoyment.

ROASTED BRINED TURKEY WITH CHESTNUT STUFFING, SNAIL SAUSAGE & PORCINI GIBLET SAUCE (DINNER BUFFET)

Not wanting to be restricted by the common notion of what a classic turkey should have, Chef Jimmy, takes it up a notch with his Roasted Brined Turkey with Chestnut Stuffing, Snail Sausage & Porcini Giblet Sauce, that sees a marriage of flavours and textures coming together to complement one another.

An element of umami is imbued into the sauce through the addition of porcini mushrooms that do well to elevate the overall dish, but unlike the many roast turkeys that we’ve tried, this version was fully capable of tasting delicious sans the sauce.

Boasting a crisp layer of perfectly seasoned skin and tender, succulent meat, this version easily trumps the conventional roast turkey and is something that warrants multiple trips to the live carving station.

HONEY BAKED HAM WITH PINEAPPLE RAISIN SAUCE

A quintessential component of any Yuletide feast is a honey-baked ham. Period.

Studded with whole cloves and given multiple bastes of sweet, sticky honey, the Honey Baked Ham with Pineapple Raisin Sauce hits the spot with its deep smokey, subtly-spiced appeal, coupled with a sweet fruity undertone.

A showstopper in its own right, the ham was easy to gobble down as it was soft, tender and enriched with a sweet, fruity bouquet that balanced out its saltiness well. The pineapple glaze sauce gives the ham sweetness but also a good amount of acidity that gives the dish balance.

AVAILABLE FOR DINNER BUFFET ONLY 

ROAST PORK WITH ROCKET, PINE NUT, FETA STUFFING & APPLE JAM

Charming our palates with its combination of unctuous flavours and textures, the Roast Pork with Rocket, Pine Nut, Feta Stuffing & Apple Jam was easily our favourite of the entire spread.

This mouth-watering Goliath of a pork delight sees an entire belly of pork, stuffed with salty feta cheese, peppery rocket and earthy pine nuts, before undergoing a slow, roast.

The result? Crackling that is literally to-die-for, succulent (and sweet) pork and a medley of flavour sensations that tantalised and teased our taste buds. This, if anything, is something worth shouting about—and don’t even get us started on how heavenly it was when paired with their house-made apple jam.

BAKED CRAYFISH WITH SALTED EGG MAYONNAISE

Grilled over charcoal to develop a charred, smoky taste before being generously slathered with a dollop of their homemade salted egg mayo, we can imagine the Baked Crayfish with Salted Egg Mayonnaise to be a surefire hit among both fans of barbecued seafood and of salted egg alike.

Boasting a heady aroma of curry leaves, accented with its signature savoury-sweet qualities, the salted egg mayo was viscous yet not cloying at all. It did well to enhance the naturally sweet flavours of the crayfish and provided a blanket of creaminess to balance out the bittersweet charred element.

BAKED OYSTER TRIO

This baked oyster trio is anything but simple. Designed to enhance the briny qualities of the oysters using an array of complementary flavour components, you have your choice of either the Oyster Kilpatrick, Oyster with Cheese and Oyster with Mentaiko Sauce—all prepared á la minute, bubbling and begging to be devoured.

The Oyster Kilpatrick comes punctuated with an apparent smokiness that resonates well with the briny oyster and the crunchy bits of crispy bacon and wilted spinach provided a nice texture

Mentaiko Baked Oyster is enriched with a silky smooth cream sauce that is savoury, umami-dense and velvety, making knocking back a dozen or more of these bad boys way too easy. The cheese version is flame-torched prior to serving, allowing a crust to develop and also to give the oyster a charred flavour.

SEA SALT CARAMEL LOG CAKE

A quirky yet unsurprising twist on the traditional Christmas log cake, Spice Brasserie’s version features ingredients that play on the balance of salty and sweet with a creamy, crispy feature—courtesy of the hazelnut crunch—that worked incredibly well.

The decadent mocha sponge, accompanied by the sea salt caramel mousse and caramel core gives the cake a profound savouriness that makes reaching in for seconds (or even thirds) impossible to resist.

This festive feast will be going on from 17 December 2018 to 1 January 2019 and diners can quote ‘ladyironchef’ upon making reservations to enjoy 20% off both the lunch and dinner festive buffets.

Festive Buffet Lunch
17 to 21 December 2018
26 to 30 December 2018
Adult: S$42++, Child: S$21++

22, 23, 25 & 31 December 2018
Adult: S$54++, Child: S$27++

24 December 2018
Adult S$68++, S$34++

1 January 2018
Adult: S$42++, Child: S$21++

Festive Buffet Dinner
17 to 21 December 2018
26 to 30 December 2018
Adult: S$50++, Child: S$25++

22, 23, 25 & 31 December 2018
Adult: S$70++, Child: S$35++

24 December 2018
Adult S$88++, S$44++

1 January 2018
Adult: S$50++, Child: S$25++

Terms and Conditions:

• Menu items are subject to changes at the chef’s discretion.
• All prices are subject to service charge and Goods and Services Tax (GST).
• Child prices are valid for children between 6 to 11 years old.

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

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

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.

If you’ve missed Spice Brasserie at PARKROYAL on Kitchener Road’s Gifts of The Sea buffet, rejoice for there is an extension of its stellar seafood buffet in light of the overwhelming response these past few months!

All through to the end of October 2018, tuck into a stunning array of delectable crustacean delights from crabs, baby lobsters, clams and more. There are new additions too, so if you’ve tried the buffet and love the line-up, here’s another reason for you to go back.

From now until the end of October 2018 through Thursdays to Sundays, you can quote ‘ladyironchef’ to enjoy Spice Brasserie’s Gift of The Sea Buffet Dinner at S$108++ for 2 pax (U.P. S$65/ adult, S$32.50/ child).

NEW ITEMS FRESH OFF THE BOAT

In light of their many iconic staples, the chefs here pride themselves on their knack for creativity! Introducing modern takes on seafood items with their brand new, Baked Chlamys Nobilis with Wasabi Hollandaise Mayo and Spicy Baby Lobster Pasta with Cherry Tomatoes, you can bet that you’ll be reaching in for seconds and even thirds without hesitation.

The clams are seasoned generously with black pepper, salt and basil and baked for exactly 6 minutes before being topped with wasabi, hollandaise and a selection of fresh aromatics. 

And if you’re pining for something with a fiery kick, help yourselves to the latter option at the buffet restaurant’s Chef Station. Prepared freshly upon order, the baby lobsters boast a buttery sheen, a succulent taste and an amazing texture. 

CRABS GALORE

The Gifts of the Sea buffet features a stellar array of crab-centric dishes. Ticking all the boxes of local crab favourites such as the authentic Singapore Chili Crab, Black Pepper Crab and Salted Egg Yolk Crab.

If there’s any better reason for us to get right in with our fingers, this would be it. Expertly cooked, every crab dish promises nothing short of full-on flavour and only the freshest (and firmest) crabs.

STEAMED BAMBOO CLAM WITH MINCED GARLIC CHILI LIME

For a main that will go easy on your palates, opt for the steamed bamboo clam with minced garlic chilli lime.

Delicate, silky smooth and extremely succulent, the minced garlic chilli lime that sits on top of each bamboo clam gives an extra dimension of flavours in addition to the natural sweetness that the steamed bamboo clam carries.

WOK BRAISED LIVE SAN HAR KING PRAWNS NOODLE

Should you be looking for something more comforting yet indulgent, hop over to the live station where a chef will whip up a fragrant serving of Wok Braised Har King Prawns Noodle, a noodle dish that features ridiculously plump prawns, silky noodles and a rich herbal broth.

We’ve barely scratched the surface here, so make a reservation and head on down to discover what other tantalising delights Spice Brasserie has in store.

The Gifts of the Sea buffet dinner is available from now until 31 October 2018 through Thursdays to Sundays. Quote ‘ladyironchef’ to enjoy Spice Brasserie’s Gift of The Sea Buffet at S$108++ for 2 pax (U.P. S$65/ adult, S$32.50/ child).

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.

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

The term ‘Peranakan’ is used to distinguish Chinese immigrants who settled down in Southeast Asia in the late nineteenth century. Males are referred to as Babas while females are called Nyonyas. Till today, the Peranakan culture is still very much alive as Singaporeans love the rich and distinctive flavours of Malay, Chinese and Indonesian cooking.

The traditional Peranakan cuisine is huge on spices, herbs and condiments so their dishes are naturally more full-flavoured and spicy as compared to the usual Chinese food. For a taste of authentic Peranakan food, you cannot go wrong at Spice Brasserie in PARKROYAL On Kitchener Road. You’d be happy to know that Executive Sous Chef Jimmy Bong is a true Baba with full Peranakan roots.

The all-new Baba and Nyonya Seafood Buffet spread will evoke nostalgia with exciting ‘live’ stations such as Cuba Lobster BBQ with Assam Manis, Crab Assam Pedas in Claypot, Chili Lime with Boiled Gong Gong and Cockle, as well as other crowd-pleasers including Salted Egg Crab and Wok-Fried Bee Hoon With Lala.

From 01 Mar to 31 May 2018, quote ‘Ladyironchef’ to enjoy Spice Brasserie’s Baba & Nyonya Seafood Dinner Buffet at S$99++ for 2 pax. This special offer is only applicable for dinner buffets on Thursdays to Sundays.

CUBA LOBSTER BBQ WITH ASSAM MANIS

Sourcing their lobsters all the way from Cuba, Spice Brasserie’s Lobster BBQ With Assam Manis sticks true to the complex flavours of Peranakan cuisine.

Boasting sweet and sour sauce with freshly diced mango cubes, this tangy, savoury-sweet indulgent treat truly heightens the sweetness of everyone’s beloved lobsters. We bet you never had lobsters with such flavours!

CRAB ASSAM PEDAS IN CLAYPOT

An all-time favourite dish among the Peranakan community is Assam Pedas. You may be able to find many Assam Pedas recipes out there but Chef Jimmy Bong’s Crab Assam Pedas in Claypot is one to look out for.

Striking the perfect balance of sourness, spiciness and sweetness, this is an immensely satisfying and addictive dish for those who have a penchant for fiery hot food in general.

CHILI LIME WITH BOILED GONG GONG & COCKLE

Lime and chili are two essential ingredients you will find in a typical Peranakan kitchen and that is exactly what you will find to complement the Boiled Gong Gong & Cockle dish at the buffet counter.

While you may think nothing of conches, what really gave it that extra oomph was actually the chili sauce given by the side. Fresh, sweet conches with a dip of the housemade dip is the sheer beauty of simplicity.

SALTED EGG CRAB

What is a seafood buffet without everyone’s favourite Salted Egg Crabs in the line-up? If you are a fan of salted egg yolk dishes just like us, you know which is the station to make a beeline for.

Just the fragrant aroma of the salted egg yolk sauce was enough to make us salivate and one bite was all it took for us to reaffirm our love for this timeless recipe. The addition of chili padi adds just a subtle hint of spiciness to enhance the overall taste.

SPRING ONION GINGER CRAB

If all that spice is getting too hot to handle, take a break with Spice Brasserie’s Spring Onion Ginger Crab. This is a common cooking method found in Chinese restaurants and the mild infusion of ginger and spring onion really brings out the sweetness of the plump and juicy crab meat.

STIR-FRIED SOTONG IN WHITE PEPPER SAUCE

When you are ready to move on to other seafood dishes, check out the Stir-Fried Sotong In White Pepper Sauce. The fresh and tender squid we had boasted a wonderfully chewy texture and it was further elevated by the piquant, creamy peppery sauce.

WOK-FRIED BEE HOON WITH LALA

While the Wok-Fried Bee Hoon with Lala may not look the most appetising when compared with other magnificent crab specials, trust us when we say that this dish was the most well received dish at our table. Everyone was full of praises for it and the entire plate was polished within seconds—not joking.

Oh so comforting, the moist bee hoon is stir-fried in a light yet savoury seafood broth and is accompanied with clams and bits of spring onion. We must say, too, that we love the distinct wok hei.

SWEET & SOUR TOP SHELL & PACIFIC CLAM

Something else that will excite your taste buds is the Sweet & Sour Top Shell & Pacific Clam. The sharp flavours from the tangy-sweet sauce went really well with the naturally sweet top shells and clams.

This is pretty much a straightforward dish with outstanding flavours and it goes best with a bowl of white rice!

DIY SEAFOOD KUEH PIE TEE

Customise your very own Kueh Pie Tee because no one knows your preferences like you do. Add on that extra shrimp or have it with no coriander leaves if that doesn’t interest you.

In any case, the Kueh Pie Tee is so good that the true Peranakans would approve too!

A SWEET RANGE OF PERANAKAN DESSERTS

Round your meal up with traditional Peranakan treats such as Nyonya kuehs, Ice Kachang, Sugi Cake and Pandan Swiss Rolls.

For something out of the ordinary, we would suggest the Bubur Cha Cha. Instead of the sweet dessert you are used to, Spice Brasserie’s rendition is savoury and comforting. Curious about how it tastes like? Then you have to make a trip down yourself to try it!

The Baba and Nyonya Seafood Buffet happens every Thursday to Sunday, from  1 March 2018 until 31 May 2018. Simply quote ‘ladyironchef’ upon making your reservations to enjoy the promotional price of S$99++ for two pax.

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.

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.

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.

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.

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.

Plaza Brasserie at PARKROYAL on Beach Road wows us again in 2017 with their signature Ultimate Crab Feast. With an extensive spread of crab delights exquisitely curated by Executive Chef Ken Ang and his team, this year’s run sees new flavours (again) and will be bigger than before.

A total of seven different main crab dishes will be available in the buffet line-up. Chef Ken vows to ensure that every crab flavour that he puts on the table is of remarkable quality and stellar flavours that will please the crowd, so it is a game of quality over quantity.

Eating crabs a la carte is no fun. Limited by the portion before you, it is not unusual to find yourself wishing you had more to dig into. That’s why crab buffets are always an indulgence.

Make your way down to the Plaza Brasserie from 09 April 2017 until 28 June 2017 and feast on your favourite crabs at a reasonable price of S$68++ per adult and S$41++ per child, only available during dinner from Sundays to Wednesdays.

SALTED EGG CRAB

While it seems like Salted Egg Crab is not a difficult dish to perfect, you would be surprised that some chefs can actually screw it up—too runny or overly chunky sauces are just some common scenarios. Executive Chef Ken has perfected the richest and creamiest golden yellow sauce that coats each piece of crab perfectly.

But trust our friend Executive Chef Ken to perfect the richest and creamiest golden yellow sauce which coats every piece of crab perfectly. We can never ever get sick of his salted egg crab, really.

It is little wonder this flavour stays in every year’s Ultimate Crab Feast run. The crowd would be displeased if Chef Ken removes this!

SAMBAL PETAI CRAB

Sambai Petai Crab is not something you see often. You have your chilli and pepper crabs but never tossed in sambal and petai beans!

The irresistible combination of robust sambal and slightly bitter petai beans is one that may not be as popular, but is surely one that the chefs at Plaza Brasserie have mastered and are confident you would love. The rich flavours sure complement the slightly sweet Sri Lankan mud crab flesh really well, and this new flavour certainly has our approval.

GINGER HUA TIOW CRAB

Hua Tiow is a Chinese cooking wine that adds so much flavour to anything that it is cooked with.

We have fresh crabs steamed with ginger and Hua Tiow wine as part of the buffet line-up. The fragrance is unparalleled and every bite is a familiar comfort of good ol’ Chinese food. Well, many Chinese dishes are cooked with similar flavours so it definitely reminds us of home. If you like something lighter, this would be perfect for you.

SINGAPORE CHILLI CRAB

It is not a crab buffet without one of Singapore’s national dishes—Singapore Chilli Crab.

While chefs in Singapore have different ways of cooking the iconic Chilli Crab, Chef Ken’s rendition is definitely on par with some of our favourites. And yes, deep-fried mantou buns are available because no one eats chilli crabs without them.

CEREAL CRAB

Chef Ang heard you. He has included Cereal Crab in the lineup for The Ultimate Crab Feast Buffet 2017.

Sweet, crunchy cereal goes so well with crabs. Light, crispy and not overly buttery, the cereal added great textures to the already delightful crab dish. Chef Ken cooks and tosses his cereal with chilli padi and curry leaves, producing a mild sweetness and distinct fragrance that will have you licking your fingers.

BLACK PEPPER CRAB

Some prefer white pepper, others prefer black pepper. We still cannot decide which we prefer, but when Chef Ken cooks, black pepper crab it shall be. His rendition is always power-packed with intense pepper flavours.

Nothing like a classic rendition of black pepper crab, right?

CURRY CRAB MEAT KUEH PIE TEE

The Curry Crab Meat Kueh Pie Tee is one appetiser that you must try when you visit Plaza Brasserie. This unique dish features a traditional Kueh Pie Tee shell topped off with juicy and curried (real) crab meat that makes each bite so satisfying.

Do not miss out on other appetisers such as Crab Meat Balls with Potato, Crab Meat Chawamushi, Curry Flavoured Crab Meat Salad and Thai Glass Noodle Salad.

There is also a vast selection of innovative hot dishes, seafood and non-seafood at the buffet. Some other mainstay buffet dishes that you must try include Stir Fried Prawns, Stir Fried Green Mussels with Lemongrass and Chilli Padi and Kaffir Lime Style Chicken.

Over at the dessert counter, you must not miss out on Plaza Brasserie’s homemade crepes available at the Crepe Station. These crepes are lavishly filled with blueberry jam and drenched in maple syrup.

Date: From 09 April 2017 to 28 June 2017
Dinner (Sundays to Wednesdays): Adult $68 / Child $41

For all dining enquiries and reservations, please call +65 6505 5710 or email dining.prsin@parkroyalhotels.com.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One, Singapore 199591
Tel: +65 6505 5710
Wed to Sun: 12pm – 2.30pm, 6pm – 10pm
Nearest Station: Nicoll Highway

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

Surf ‘N Turf (An Oriental Original) at the Plaza Brasserie, PARKROYAL on Beach Road, is a glorious buffet spread that features a wide selection of fresh seafood and the finest range of tender meats. Uniquely curated by our friend Executive Chef Ken and his team, expect a fusion of local, Asian and International flavours that guarantee to be a gastronomical delight for all.

As the Surf ‘N Turf (An Oriental Original) will only be running until 26 March 2017, it is crunch time to gather all your family and friends for an indulgent meal.  Make a reservation as soon as possible and dive right into the heart of this seafood and steak extravaganza!

From now until 26 March 2017, enjoy the delights of Surf ‘N Turf (An Oriental Original) at just S$68++ per adult and S$41++ per child, only available for dinner from Wednesdays to Sundays. You can also top-up just S$18 for free-flow house wine/beer and soft drinks.

Crabs will always be a great start to any seafood feast. Although it may require some time and effort to de-shell the seafood, the intense flavours will be worth all the effort.

The steamed crab set on ice is an evergreen way to enjoy fresh crabs. We’d like to think of it as freshness shining through its naked glory.

The Steamed Lobster in Hua Tiao Sauce is to die for. Prepared à la minute, Executive Chef Ken chose the Atlantic Lobster because of its incomparable juiciness and sweetness. The simple garlic and Hua Tiao sauce combination with parsley embellishments did the dish justice by accentuating the freshness of the lobster meat.

This is a bonus on top of the buffet line, and every diner is entitled to one serving of half a lobster.

Other amazing seafood available in the line-up includes mussels, prawns and freshly shucked oysters. When dining, why not drizzle some lemon over your seafood! Not only do the flavours complement each other, the crisp and clean flavours of the lemon will allow the seafood to shine.

Next up is the Grilled Tiger Prawns on Skewers served with fresh thyme garnishings. You can expect a dish of large and juicy tiger prawns with just the right amount of seasoning.

The wide assortment of meats at the Surf ‘N Turf buffet will be sure to delight and satisfy even the most ravenous of meat lovers. From roasted quails to grilled sausages, diners will be spoilt for choice with the meat selection available.

Chef Ken never disappoints; his wealth of experience in preparing Western meats is one that we always look up to him for.

One of our favourites of the Surf ‘N Turf steak selection is the Wagyu MBS3/4 D-Rump; the meat was incredibly soft and tender. Just imagine biting into this juicy piece of meat which has a melt-in-the-mouth texture. We could find no wrong with the roast, and only had praises to sing of its flavours and taste.

Another signature to look out for in the Surf ‘N Turf’s steak selection is the Duroc Spanish Pork Collar. The Duroc Spanish Pork Collar was wonderfully marbled and roasted to perfection. When cut open, the crispy skin of the pork collar revealed plump and juicy meat that left us standing in awe.

Once again, enjoy the Surf ‘N Turf (An Oriental Original) from now until 26 March 2017 for just S$68++ per adult and S$41++ per child during dinner from Wednesday to Sunday only, terms and conditions apply. A top-up of S$18 will give you unlimited servings of house wine/beer and soft drinks.

If you are a DBS/POSB & UOB Credit Card member, there are several dining privileges that you can enjoy at the Surf ‘N Turf buffet. DBS/POSB Credit Card members are entitled to 20% off adult and children buffet prices whilst UOB Credit Card members can enjoy 20% off their total food and beverage bill.

For all dining enquiries and reservations, please call +65 6505 5710 or email dining.prsin@parkroyalhotels.com.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One, Singapore 199591
Tel: +65 6505 5710
Wed to Sun: 12pm – 2.30pm, 6pm – 10pm
Nearest Station: Nicholl Highway

This post is brought to you by PARKROYAL on Beach 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.

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.

Talk about a double whammy! Spice Brasserie at PARKROYAL on Kitchener Road is introducing its unrivalled Lobster and Crab Buffet at S$118++ for 2 pax!

With so many crustacean buffets in Singapore, sometimes you just cannot decide which to pick – should you go for the lobster or the crab buffet?

But with this, you can have both lobsters AND crabs. Executive Chef Low Hoe Kiat is introducing 8 new lobster dishes and 3 of the most popular crabs from their famed crab buffet for the line-up for the Union of Crabs & Lobsters Buffet. This gives you a multitude of different options, and it is probably the most value-for-money buffet. Cherry on top? There are several live stations where you can watch the chefs prepare your crustaceans!

This is truly a feast of a century. Here’s what you can expect at Spice Brasserie, and why you should really check out this lobster and crab dinner buffet (during Thursdays, Fridays and Saturdays) which will be available from 07 July to 29 October 2016.

There will be a total of 8 lobster dishes for you to choose from, including sushi options, fresh lobsters on ice and cooked ones.

One of our ultimate favourites and the undisputed champ on the table is the Steamed ‘Live’ Boston Lobster in Chinese Wine. The chefs will steam the lobsters upon order and douse it with Chinese wine, and top it off with sliced ginger and coriander.

Because the lobsters are cooked a la minute, the lobsters’ sweetness is retained and henceforth bringing out the freshness of every piece of flesh. This dish is simple, light but just oh-so-delicious! A friendly tip that we have is to crack the claws of the lobster (the meat is generally sweeter and softer in there) and dip it in the Chinese wine sauce.

Another lobster dish that is sure to be a quick crowd-favourite is the Flame-grilled Lobster Mentaiko. Nothing makes us happier than mentaiko sauce, and here at Spice Brasserie, the lobsters are first flame-grilled, then given a lavish coat of mentaiko sauce and cheese, and torched upon order. The resulting taste is an addictive umami goodness.

Moving on to the other lobster dishes, you should stop for a serving of the Truffle lobster with Marina Jellyfish Salad. It is an appetiser that comes in a little shot glass.

The Baked Lobster with Okiami and Natto Sauce came out as a surprise. Don’t belittle that unappetising-looking sauce. It is actually the same spice assortment the chefs would use for Mee Rebus, and the slight-salty-slight-spicy sauce balances with the lobsters well without taking away its natural sweetness.

Then, there is the Lobster Noodle Soup which is really like our usual prawn noodles but is made better with, but of course, lobsters.

It has a rich and spicy soup base, inspired by the cooking styles and flavours of Malaysian-style prawn noodles.

Also, the Lobster Wellington is not to be missed! Minced lobster and other stuffings sit inside a nice puff pastry casing.

Think of a juxtapose between flaky, buttery puff pastry and sweet, mushy lobster stuffing. We like how all the flavours came together, making this savoury treat a much-loved dish of the spread.

Other lobster dishes include Crustacean Paella, Cuban Lobster Stew Japanese Lobster Fried Rice, Stir-Fried Lobster in Fragrant Salt, Lobster Congee and the classic Lobster on Ice.

Now, moving on to the crabs. The most popular Slow-braised Pumpkin Crab in Claypot from the previous crab buffet will make a return to the Union of Lobster and Crab Buffet – of course you have to try this.

The pumpkin sauce is rich and sweet and complements the crab meat really well. Toast is served on the side so you can enjoy the sauces further by dipping the fresh toasts into the pumpkin sauce.

The Crab Roe Congee is basically comfort food for us. The porridge reminded us of home and the roe only upped the ante for us.

Simple, sweet and totally warms up our hearts. You know what will make it even better? Eat it with the Pumpkin Crab, and drizzle the sauce all over the congee.

The other two crabs that are offered as part of the buffet, are the Chilli and Black Pepper Crab. 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.

The whole spread is filled with a ton of delicious goodies, more than we could have asked for. We can guarantee that you and your tummy will be satisfied by the end of your meal.

Also, if you are one of these cardholders*, the price point for two adults is only S$118++, a steal! Make your reservations quickly before they are all sold out. The buffet will only run for a mere two months!

Union of Crabs and Lobsters Dinner
Thursday to Saturday from 07 July 2016 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 07 July 2016 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.

Plaza Brasserie at PARKROYAL On Beach Road is bringing back The Ultimate Crab Feast Buffet from 8 June to 23 August 2015!

Do we hear screams and cries of excitement already? As Singaporeans, we can never get enough of crabs, can we? This annual crab buffet is totally a dream come true for all of us crab lovers.

Last year, it was such a sell-out that reservations were filled up quicker than you can spell ‘crabs’. We know many of you were disappointed, we really do. This year, the buffet will run for more than two months, and there will be lunch seatings on Sundays too.

Now, time to welcome the idea of free-flow of crabs cooked in 8 tantalizing ways, and be prepared for a taste of heaven at Plaza Brasserie at PARKROYAL On Beach Road with The Ultimate Crab Feast Buffet. Here are some of the cooking styles you can expect:

CHILLI CRAB WITH DEEP-FRIED MANTOU

Let’s jus say The Ultimate Crab Feast Buffet needs only the most befitting flavours, and chilli crab it shall be. Dubbed as the quintessential Singapore food, this local favourite will win the hearts of everyone. Together with deep-fried mantou that is also free flow, we are in heaven.

CEREAL CRAB

There may be all sorts of cooking methods for crabs, but some things are ever classic and nothing’s gonna change our love for them. Like cereal crab. Sweet, crispy cereal stir-fried with chilli padi, bringing out the sweetness of fresh crabs; very addictive, and you have been warned.

SALTED EGG YOLK CRAB

We are not the only ones who are obsessed, right? Don’t lie if you are going to say you are not obsessed. We know you are. The chefs at Plaza Brasserie told us this was the most popular style last year, and they are definitely including this again for this year’s line-up. Yay to salted egg yolk crab! The creamy goodness will never fail us!

BLACK PEPPER CRAB

Oh, come on! Who says no to black pepper crabs?! Even Gordon Ramsay loves the Singapore-style black pepper crab, and we are pretty darn sure Plaza Brasserie’s version will impress him too.

WHITE PEPPER CRAB

How about a change? Pepper-anything for crabs is always good, and white pepper is as good as, if not better than black pepper crab. No, really. We actually prefer this rendition because it is spicier and more robust in flavour.

CURRY CRAB

Quite unforgettable and very lethal, the curry crab is also a crowd’s favourite and the chefs are honestly so good at this. The main ingredients that go into the making of the curry crab are lemon grass, curry powder, red chilli and coconut milk. The end result? You have to try it for yourself to believe how darn delicious curry can get.

STEAMED CRAB WITH DANG GUI

Herbal broths are ever so comforting. This version with angelica herb (dang gui) has proven its popularity from last year’s buffet. While the herb has a slight bitterness, when steamed and simmered with the crab, the sweetness of the crab actually slices through the bitterness, producing a very balanced flavoured herbal broth.

CRAB WITH HONEY ROCK SUGAR *NEW*

Introducing an all-new flavour – the Crab with Honey Rock Sugar. The chefs are very proud of this creation, and if our tummies could nod in agreement… So anyway, this version is similar to marmite crabs, but with a more delicate sweetness that does not overpower the freshness of the crab flesh. We really like it a lot and we are sure you would too!

The Ultimate Crab Feast is complemented with a delicious spread of local favourites and Asian cuisine from the gourmet capitals in our Best of Asia spread. It is most definitely value-for-money, because you get to eat your fill from all the crabs and regular buffet spread.

We are not accountable if you drool all over your keyboard while reading this. And, the seatings are limited, and the tables fill up really quickly. So make your reservations fast; you have been warned.

The Ultimate Crab Feast
8 June to 23 August 2015
Buffet Dinner (Daily), 6pm to 10:00pm
Buffet Lunch (Sunday), 12pm to 2:30pm
Adult: $75 / Child: $45

*All photos used in this post are for illustration purposes only. During the actual buffet runs, the crabs will be chopped up, cleaned and placed in communal pots over the counter. This is to facilitate easy and safe eating, and you can go for as many refills as you want. Any request for the crabs to be served whole will not be entertained due to hygiene reasons and compliances.

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

“Uncover an oasis of green,” that’s what PARKROYAL on Pickering, a PARKROYAL Collection hotel will tell you about their property.

We love PARKROYAL on Pickering so much and it is easily one of the most stunning hotels in Singapore. Apart from the fact that the hotel is strategically located at Chinatown and just minutes away from the CBD district and Marina Bay, PARKROYAL on Pickering has a lot to offer. A stay at the property will be a stay like no other, for it is unique in its own rights in ways you never knew.

And we will touch on those in a bit. Before you read on, let us just drop a little warning that what you are about to read and see might just stir up an uncontrollable desire in you. Well, if that happens, a staycation is always good if you are local, right? And if you are a tourist, we assure you that this is one hotel that will make you fly to Singapore for.

Here are 12 things you never knew about PARKROYAL on Pickering – one of the most environmentally friendly hotels in Singapore which offers a unique hotel-in-a-garden experience.

#1 SIGNATURE LIMEMADE WELCOME DRINK

Talk about a warm, no, cool welcome and we have PARKROYAL on Pickering’s signature homemade concoction of freshly squeezed lemon, lime and calamansi juice, infused with kaffir lime gomme, fresh kaffir leaves and sparkling soda.

Created by Lime bar’s mixologist, this refreshing drink is a signature mocktail that is served as a welcome drink to all hotel guests. Those in need of an alcohol fix can choose to spike their Limenade with a liquor of their choice. We are not even gonna lie; it is slightly pricey, but very worth the splurge, and just what you’d need after a long day out in the scorching hot sun.

#2 LIME RESTAURANT HAS ONE OF THE BEST INTERNATIONAL BUFFET SPREADS IN SINGAPORE

Not a hotel guest at PARKROYAL on Pickering? No worries, we have another reason for you to pop by the property. The international buffet spread at Lime Restaurant is reason enough for a trip down.

The restaurant is stylish and modern, with a relaxing and welcoming atmosphere. It features high ceilings and floor-to-ceiling glass windows. Dining in this restaurant-in-a-garden is always a welcoming break. It is the kind of place that works well for all occasions: From a casual business luncheon with your clients (just a few minutes away from the centre of the city’s business district), to a date with your partner for some quality time together, a family gathering over hearty chats, a get-together with your friends, or even a much-needed and indulgent me-time.

#3 PARKROYAL ON PICKERING’S ORCHID CLUB ROOMS/SUITES COME WITH MANY BENEFITS

The Orchid Club might just be our favourite hotel club lounge in Singapore. Sitting on high grounds and overlooking the beautiful Singapore, PARKROYAL on Pickering has club rooms and suites that include access to the homely lounge – perfect for that quiet me-time over some afternoon tea, and if you need a cosy space to get some work done, or to simply be away from everyone.

The Orchid Club privileges include complimentary champagne breakfast, afternoon tea and sunset cocktails, priority check-in and check-out, complimentary local calls, laundry and suit pressing, and 20% discount off ala-carte dishes at Lime.

#4 PARKROYAL ON PICKERING’S SUITES ARE PERFECT FOR THAT SPECIAL OCCASION

Whether it is a girls’ night out, wedding anniversary, birthday party, or hens’ night, the Orchid Club Suites are perfect for you and your loved ones to celebrate that special occasion.

The Orchid Club Suites come with an infinity bathtub which you can fill it to the brim without the water overflowing. It is also a reclining bathtub, so you can lie comfortably in the tub with your partner and do without that awkwardness of adjusting your positions. And it is made of recycled composite granite.

The luxurious Suite Life Package starts from S$698++ for junior suite. A black Mercedes will pick you up with Champagne and Strawberries awaiting your arrival in the suite. Other package inclusions are buffet dinner for two at Lime, Orchid Club privileges and an indulging 60-min massage for two before departing in the Mercedes.

#5 PARKROYAL ON PICKERING WAS ONE OF THE FILM LOCATIONS SELECTED FOR HOLLYWOOD BLOCKBUSTER – AGENT 47

You know that excitement when you spot a scene set in Singapore when watching a Hollywood blockbuster? Agent 47 – yes, baby. And it was filmed at PARKROYAL on Pickering no less. Word has it that the movie will hit the big screens this August 2015, just in time for our National Day celebrations. Glad that the world got to see such a beautiful part of our Home!

#6 A 300-METRE GARDEN WALK

Set on the wellness level, this 300-metre Garden Walk is a wondrous path that makes a good jogging track. Well, a walk is lovely all the same. Think of it like having some me-time and retreating to nature, and something better than jogging/ walking in the park – because this is elevated and you are able to enjoy the greenery while looking out to the beautiful city.

The path pretty much goes around the circumference of the property, and you need not worry about the heat because the massive plants will bring the temperature down. Or if all else fails, refer to #4; you could do with a soak in the infinity bathtub.

#7 THE CHEFS AT THE HOTEL GROW THEIR OWN INGREDIENTS AT THE HERBS AND SPICES GARDEN

How often do we get such dedication? Here at PARKROYAL on Pickering, the chefs take pride in dishing out your meals prepared with only the finest ingredients, and that includes home-grown (or hotel-grown) herbs and spices. If you are a hotel guest, you can even take a walk around the little garden (on the fifth level) and to find out more about the various herbs and spices they grow.

#8 THE GUESTROOM WINDOWS ALLOW MAXIMUM DAYLIGHT INTO THE ROOM

One of the reasons why we love PARKROYAL on Pickering’s rooms is because the windows are not tinted and the rooms are always flooded with sunlight in the day. It is like embracing Mother Nature, and morning sun salutations cannot be more perfect! This is a green factor too because, trust me, you won’t even need to switch on the lights till about 7pm.

#9 A UNIQUE HOTEL-IN-A-GARDEN EXPERIENCE

With 15,000m² of lush greenery, PARKROYAL on Pickering truly delivers a hotel-in-a-garden experience that you will not find anywhere else. It is every bit aesthetically-pleasing, yet very environmentally friendly altogether. And ain’t this considered a quintessential Singapore experience? After all, we pride ourselves to be a Garden City.

A hotel stay at PARKROYAL on Pickering will surely be memorable for both locals and tourists alike.

#10 ONE OF THE MOST, IF NOT THE MOST, ENVIRONMENTALLY FRIENDLY HOTELS IN SINGAPORE

Most people know about PARKROYAL on Pickering for its awe-inspiring architecture, but not many know that it is actually one of the most eco-friendly hotels in Singapore.

Beyond the usual measures – such as placing recycle bins in the rooms, printing on recycled papers, dimming the lights, or not changing bedsheets on a daily basis – adopted by most hotels, PARKROYAL on Pickering is also one of the first few hotels in Singapore to feature a solar energy and rainwater harvesting systems which integrate into the design of the property.

The mere fact that the hotel has 15,000m² of greenery – which could have gone into building more rooms or restaurants – speaks volume about the hotel’s resolution in going green. Also, two thirds of the hotel’s guest rooms’ corridors are naturally ventilated and not air-conditioned – which is possible because the four-storey vertical greenery located along the outdoor corridors helps to cool the building down.

#11 ROOM TIPS – REQUEST FOR ROOMS ON LEVEL 6, 10, AND 14

The rooms on level 6, 10 and 14 come with the best views of the iconic sky gardens in PARKROYAL on Pickering. Of course, this is still subject to availability, but it does not hurt to put in this request when you make your booking. You might just be delightfully surprised!

#12 INFINITY SWIMMING POOL

Also listed in our Best Swimming Pools in Singapore, PARKROYAL  on Pickering indeed has one of the most stunning and photogenic pools in Singapore. Famed for its infinity pool with colourful cabanas, the pool is exclusively open to hotel guests. It will be one dip that you’ll always remember. By the way, don’t forget your cameras! The infinity pool is definitely Instagram-worthy.

PARKROYAL on Pickering, a PARKROYAL Collection Hotel
3 Upper Pickering Street
Tel: +65 6809 8888
Nearest Station: Chinatown/Clarke Quay

This post is brought to you by PARKROYAL on Pickering.

One of the most underrated restaurants in town happens to be one that we really love for many reasons – Plaza Brasserie at PARKROYAL on Beach Road. For one, we grew up with the buffet spread that our parents have always loved, and every return brings about fond memories of the good times with our loved ones.

It may not be the sexiest place to date, but we still go back to Plaza Brasserie whenever we need a trusty option that will never fail us. The chefs are like good friends to us, and we share the same gourmet ideals and philosophies. Some days, you just need to do away with all frills and fads, and let the true essence of culinary blow you away.

We love to bring our families to Plaza Brasserie for a sense of familiarity, and celebrating Chinese New Year there sounds like an awesome idea. To rejoice in the festivity, the team at Plaza Brasserie is all ready to impress. With a determination to pamper their regulars with that coveted familiarity, the chefs are also introducing unique creations for some surprises, and it includes two lamb dishes in the Prosperity Feast. Well, it is the year of the Goat, right?

We had the privilege to have a preview of the feast, and here are some of the highlights of the Chinese New Year Buffet at Plaza Brasserie that you must not miss out on:

HAINANESE LAMB STEW WITH HERBS

Among the two lamb dishes that the chefs have come up with for Plaza Brasserie’s Prosperity Feast, the authentic Hainanese Lamb Stew with Herbs is a bowl of piping hot goodness that bubbles with flavours and textures. As Chinese, we love our soups, and there are endless possibilities as long as you have your hands on premium ingredients.

So at Plaza Brasserie, let’s go herbal. And lamb. Who would have thought that these two would go so well together? The blend of bitterness and fragrance from the herbs mixture masks the gaminess of the lamb, and the end result is a beautifully smooth soup that is best to whet your appetite and to kickstart your meal.

LAMB SIEW MAI

The Lamb Siew Mai is another standout dish. Once again, who would have thought that siew mai can be made with lamb meat? And that is precisely why we love the chefs at Plaza Brasserie. They love to reinvent familiar household dishes, without steering them too far away from their origins, yet still enough to surprise the taste buds.

Now, did we just hear ‘free flow lamb siew mai’?

BOSTON LOBSTER IN WHITE PEPPER SAUCE

Boston Lobster slathered with white pepper sauce is just about one of the best things we’ve tasted at Plaza Brasserie. We have been so hooked since, and never stopped thinking about it. Every paying adult diner will enjoy a half portion (about 250g) for dinner, and special guests who go for lunches on 19th and 20th Feb will get a half portion too.

MINI BROWN RICE BALLS WITH MINCED PORK FILLING

Not to worry if you are not a fan of lamb. Because we’ve got the highly addictive Mini Brown Rice Balls with minced pork filling. Sounds a little healthy at first, but we changed our minds when we popped the first rice ball in; the explosion of sweetness is our mouths was unbelievable and we could not stop eating. How can something so simple and unassuming taste so out of the world?!

FRUITFUL YUSHENG

Plaza Brasserie has given yusheng a twist. Instead of the usual yusheng ingredients, it has incorporated fruits – like tangerine, peach, rock melon, pineapple and green mango – to the popular Chinese New Year dish that will suit everyone in the family. Its sweet fruitiness is paired with the homemade plum sauce, and a toss would not only symbolise good luck and prosperity, but good health too!

By the way, we have affectionately nicknamed yusheng as the ‘Chinese salad’, but this version takes the cake. It is literally a pile of goodness!

EIGHT TREASURE DUCKS

A beautiful duck that comes complete with generous stuffing of chestnuts, ginko nuts and mushrooms. This may not be the most photogenic item, but it is surely a hearty dish and it is easy to eat. Yay to boneless ducks!

CHEF’S ‘LIVE’ COOKING STATION

One of the things that we always look forward to when dining at Plaza Brasserie is the Chef’s ‘live’ cooking stations. From local fare like Fried Oyster Omelette, Prawn Mee Soup, Laksa, to the Indian corner where the prata man flips your dough right before your eyes – there are lots of actions going on and all around you. The ‘live’ cooking stations rotate regularly, so there is always a surprise element, and definitely something to please.

FESTIVE SWEETS AND GOODIES

So we’ve got the pineapple tartlets, almond cookies, walnut cookies, love letters and lotus root candies. The usual suspects, of course, and what is Chinese New Year without them? All baked in-house, and we’d say to not miss out on the pineapple tartlets and almond cookies!

BEST OF ASIA BUFFET SPREAD

Plaza Brasserie is best known for its “Best of Asia” buffet lineup. There is no better time than the Chinese New Year period to treat yourself and your loved ones.

Prosperity Feast at Plaza Brasserie, PARKROYAL on Beach Road

6 Feb to 5 Mar 2015 (excluding 18 – 20 Feb 2015)
Lunch buffet: Adult S$48, Child S$29
Dinner buffet: Adult S$68, Child S$41

18 Feb 2015 (Lunar New Year Eve)
Lunch buffet: Adult S$58, Child S$35
Dinner buffet: Adult S$98, Child S$59

19 & 20 Feb 2015 (Lunar New Year)
Lunch buffet: Adult S$68, Child S$41
Dinner buffet: Adult S$68, Child S$41

Child pricing is applicable to children four to 12 years old.
Prices subject to 10% service charge and prevailing government taxes.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One
Tel: +65 6505 5710
Daily: 12pm – 2.30pm, 6pm – 10pm
Email: dining.prsin@parkroyalhotels.com

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