Spice Brasserie at PARKROYAL on Kitchener Road has reopened its doors and we are all ready for their Christmas buffet. It has become a tradition for us to dine at Spice Brasserie every Christmas, and we are glad that despite the pandemic, this year is no exception.

Helmed by Executive Chef Robert Chan, a buffet affair at Spice Brasserie is a satisfying one that does not require you to break the bank. With safety measures in place, it will be an a la carte buffet instead. But this is not a shortchange, by any means. If any, everything will be plated and served to you and you can truly dine comfortably in your space.

The cherry on top? You can quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when you make your reservations. ‘Tis the season to be jolly and to feast!

SIGNATURE BBQ BLACK CHAR SIEW AND CRISPY PORK ROLL

Spice Brasserie’s Signature BBQ Black Char Siew on its own will make us return for another round of buffet because it is so darn solid.

Slabs of pork in a rich char siew sauce with maltose as its base, then placed above an open fire until the glaze begins to caramelise from the heat. The result is a glorious char siew that is so moist and tender with a lovely sweet and smoky aftertaste.

CRISPY PORK ROLL

Sometimes, life gives you more and that’s in the form of roasted pork at Spice Brasserie’s Christmas buffet.

The Crispy Pork Roll is made using pork belly that is marinated with a copious amount of a house blend of herbs and seasoning, then rolled into a tight spiral and slow-roasted. It has so much flavours in one bite that everyone at the dining table was in awe.

TRADITIONAL ROAST TURKEY CARVING WITH GRAVY

What is Christmas without a good turkey? Turkeys tend to have a bad name for being dry and tasteless, and we’ve had our fair share of mediocre turkeys, but never at Spice Brasserie.

Taking center stage at the buffet is this Traditional Roast Turkey Carving with Gravy. Just good ol’ turkey with no-frills marination, roasted at the right temperature to retain the moisture and slightly charred skin for extra flavours. Sink your teeth into the tender meat and fall in love with the classic flavour; so good, you don’t even need the gravy actually!

But hey, try the gravy anyway.

MAI YA TANG GLAZED HAM WITH PINEAPPLE SAUCE

For the uninitiated, mai ya tang is maltose candy. It is a thick Chinese syrup and is often used as flavouring and/or to give meat its glossy look.

Needless to say, the Mai Ya Tang Glazed Ham with Pineapple Sauce at Spice Brasserie is a beautiful one. Just look at that glorious glaze! The ham was nice and juicy, with a slight sweetness in every bite. And don’t we all love free-flow ham, seriously? (Good) Hams are otherwise pretty expensive as they go by weight!

MEATLOAF

The traditional folks would want their Meatloaf for Christmas. The ones served at the buffet is made of minced pork that is lightly seasoned before being baked.

CHILLI CRAB WITH MANTOU

And because Spice Brasserie is incorporating Asian flavours in their Christmas line-up, you can expect Chilli Crab with Mantou as part of the a la carte buffet too! You don’t have to worry about your folks who are not used to European fare; they can have their chilli crab while you have your turkey and ham. 

Spice Brasserie’s rendition is one with thick chunks of egg – just the way we like it. It is tangy and sweet, not overly spicy, and makes the perfect dip for deep-fried mantou. Talk about having the best of both worlds – crabs and Christmas roasts! Our tummies cannot be happier!

COLD SEAFOOD PLATTER

If you are one who needs your cold seafood at a buffet, the a la carte buffet line-up includes a Cold Seafood Platter option. You can have as many bowls of fresh ocean treasures as you wish, and they include prawns, mussels, crawfish, scallops and conches.

FESTIVE TEPPANYAKI ICE CREAM

Spice Brasserie’s enchanting dessert column includes two festive Teppanyaki Ice Cream flavours that are prepared a la minute. The kids will love this!

German Chocolate Croffle Teppanyaki Ice-Cream
- Brownie
- Sea salt
- Shredded coconut
- Pecan nut
- Caramel sauce

Apple Crumble with Brandied Prune Teppanyaki Ice-Cream
- Apple
- Brandy marinated dark prunes
- Christmas spices
- Custard and apricot

RED AND GREEN VELVET CREAM CHEESE YULE LOG WITH BRANDIED FRUITS AND NUTS

Spice Brasserie’s take on the Christmas log cake is a fruity one – Red and Green Velvet Cream Cheese Yule Log with Brandied Fruits and Nuts. We love the brandied fruits and how the cream cheese balances out the mild alcoholic taste of the cake.

Terms: Valid for festive buffet until 3 January 2021 only. Not applicable with other offers, promotions, discount and privileges.

To call +65 64283160 or email to spicebrasserie.prskt@parkroyalhotels.com for reservations. Quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when making your reservations.

Lunch
19, 20, 26 and 27 Dec 2020 S$62 (adult) S$31 (child)
25 Dec 2020 S$75 (adult) S$37.5 (child)
1 to 3 Jan 2021 S$58 (adult) S$29 (child)

Dinner
18 to 20, 26 to 27 Dec 2020, and 1 to 3 Jan 2021 S$72 (adult) S$36 (child)
24 Dec 2020 S$98 (adult) S$49 (child)
25 Dec 2020 S$75 (adult) S$37.5 (child)
31 Dec 2020 S$78 (adult) S$39 (child)

Spice Brasserie
PARKROYAL on Kitchener Road (Lobby Level)
181 Kitchener Road
Singapore 208533

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

With 2019 drawing to a close, many of us are looking for a place to celebrate the end of another year. If you have yet to make plans for the year-end festivities, we’re here to help: why not bring your loved ones to Spice Brasserie at PARKROYAL on Kitchener Road for a captivating spread of Asian-inspired fare and traditional holiday staples?

Reopening just in time for the holidays, Spice Brasserie underwent a two-month-long revamp, and is now back to regale diners with a new gusto. More than just a superficial facelift, its refreshing new interior is inspired by the rich heritage of the Little India neighbourhood it resides in. Moreover, this update allows for a better coherence between the dining space and the Asian specialities offered.

Of all buffets, why Spice Brasserie? Taking pride in its heavily Asian-influenced spread, dining here means you get to enjoy the best culinary creations the East and West have to offer. You can find a sensational selection of meticulously prepared Asian street food, many of which are freshly prepared by chefs at various stations.

With a selection as magnificent as that, it’s time to bask in that festive cheer; end the year on a delicious note by bringing your loved ones down to Spice Brasserie for a memorable feasting experience!

Quote “Ladyironchef” upon making your reservation for 25% OFF Spice Brasserie’s buffet from now until 15 February 2020.

The Asian food that we have come to associate with Spice Brasserie continues to be the mainstay of its spread. Take your time to peruse the curated assortment of dishes from all across the region, of which some are specialities available on a rotational basis – with so many items on display, it can be easy to miss certain gems in your haste.

Start at the multiple chef-manned stations, each of which features a distinctive cooking technique. Whether you are looking for items fresh from the charcoal grill or hot from the tandoor oven, a collective journey through each will give you a literal taste of the scintillating flavours that characterise the region.

CHARCOAL SMOKED BLACK CHAR SIEW

A prime spot for prime roast cuts, the carving board stand is a definite eyecatcher. If the enticing selection of gleaming succulent meat cuts do not slow your steps, the aromatic wafts from them certainly will.

Begin with a sinfully decadent treat that is bound to set all eyes at the table alight: unlike the usual red variants, this iteration of char siew is finished with a dark ambrosial coating. Contrary to popular belief, this colouration is not from burning the meat during the roasting process.

Instead, the mahogany hue stems from slathering the slabs of pork in a rich char siew sauce with maltose as its base, then placed above an open fire until the glaze begins to caramelise from the heat. The result is a sticky, saccharine layer that encases the entire strip, allowing the centre to retain its signature moist tenderness with a smidge of smoky aftertaste.

CRISPY PORK ROLL

An equally appetising contender at the carving board is a modern interpretation of the popular Cantonese “Siew Yoke”. Available on rotation during dinner sessions, this stately fixture is a medley of meaty goodness that easily tops any diner’s must-try list.

This luxurious dish is created by first stuffing a generous amount of the kitchen’s unique blend of herbs and seasoning into a pork belly cut, then rolling everything into a tight spiral before letting it slow-roast over a fire.

When done, each slice gives you a wonderful intermingling of textures and flavours – the crisp burnished skin of the pork belly is contrasted against the tender interior, with the entirety of its core saturated with a savoury mix of its own juices and the infusion of herbs.

TAIWANESE SCALLION PANCAKE

A common sight at many Asian street food stands, the griddle is a quintessential kitchen aid that allows diners to enjoy fresh snacks without an extended wait. Migrating that concept into the comfort of its space, Spice Brasserie’s griddle station offers a similar convenience without the stifling heat and crowd typical of a night market setting.

One of the more popular street food items, the Taiwanese Scallion Pancakes is a dangerously addictive and easy-to-pop snack that also doubles as a carb accompaniment to a meat-centric meal.

To get its trademark textural variance, the rolled dough is repeatedly flattened and flipped on the griddle. This ensures both surfaces of the pancake get heated to an even crispness without allowing its folded centre to lose its chewiness.

When ready, you will be met with a savoury treat that is simultaneously flaky yet fluffy, with its predominantly savoury profile occasionally interspersed by the zest of fresh scallions. Grab a couple (or an entire stack) of these for a flippin’ good time!

SEAWATER GRILLED BARRAMUNDI

Fancy getting a hot-off-the-grill serving of your choice street food item in a buffet setting? Inspired by robatayaki – a Japanese method of cooking food over hot charcoal – at the charcoal grill, patrons are treated to a front-row seat of (literal) fireworks as they watch bite-sized gourmet versions of their desired items get grilled to smoky perfection.

For a leaner protein alternative, the Seawater Grilled Barramundi is a palatable main to centre your feasting around. The mild sweetness of the fish makes it an attractive option to many; the fire brings out the best qualities of the fish, leaving behind flavourful, supple chunks!

TANDOOR STATION

Once you’ve gotten your share of proteins, proceed down the line until you are met with the earthy scent of herbs and spices. Expect vibrant colours and even more vibrant flavours, many of which hold a slightly smoky aftertaste courtesy of the station’s highlight: a full-sized tandoor oven.

Look forward to a selection of Garlic Butter Rice, Prawn Tandoori, Vegetable Korma, Aloo Mutter, Vegetable Jalfrezy, Butter Chicken and Naan. Do note that the items are on a rotational basis.

If you’re craving for a more substantial carb to pair with the deluge of roasts and meat options, request for a helping of freshly baked gourmet naans– squid ink, cheese, and garlic curry – to wrap up your main courses with. Light and airy, these flavoured naans are tantalising enough on their own, but become truly scrumptious when dipped in the myriad of available curries.

BROKEN RICE CHARCOAL CLAYPOT PORRIDGE

When you’re done eating through all your favourite Asian street snacks, the mixture of oil and heavy flavours can leave a cloying sensation that diminishes any remaining appetite. If that happens, it’s time to look for a bowl of Broken Rice Charcoal Claypot Porridge to alleviate any mid-meal lethargy.

A luxurious interpretation of rice porridge using Vietnamese broken rice and a mixture of fish, flower clams, and occasionally oysters. Steeped for an extended period, the individual flavours of these seafood morsels permeate the broth, and the starch from the broken rice thickens the soup base.

The result is a nourishing porridge made even richer by a confluence of seafood infusions. A soulful dish that rejuvenates those who seek solace from it, the muted flavours aid in easing the appetites of weary diners, and is definitely a comfort food year-round.

TEPPANYAKI ICE CREAM

After you’ve sampled your fill of mains, end the night with a foray into Spice Brasserie’s enchanting dessert section. Amble through the colourful displays of sweets; hot or cold, there is a special, beautifully crafted something for everyone.

The highlight of buffet’s dessert spread, the Teppanyaki Ice Cream brings a more exciting twist to this perennial dessert favourite. Poured onto a metal flat-top, diners can watch the spectacle of the station’s chef deftly working his spatulas to create solid ice creams from a liquid batter. While teppanyaki typically entails cooking with heat, the technique is slightly different here: instead of a hot griddle, the surface is cold!

Try out two recommended flavours: Mango Pomelo Yogurt Ice Cream and Matcha Green Tea Red Bean Ice Cream. The former is a refreshing fruity option that belies a complex flavour – the sweetness from the mango and the mild bitterness of the pomelo sacs are compounded against the muted tartness of the yogurt ice cream, and topped with mango pops. The latter is a time-honoured duo of matcha and red bean, which holds a slightly fuller and creamier body.

If you fancy a more traditional selection of sweets instead, look towards local classics such as DIY Mua Chee with Peanut and Black Sesame and the alluring assortment of Nonya Kueh; for treats with a more novel regional twist, take a gander at the Durian Pengat with Sticky Rice and the Cempadak Crumble.

TRADITIONAL ROAST TURKEY

The definite highlight of the festive season, no Yuletide feast is complete until this staple makes its appearance at the table. Sticking to a tried-and-true formula this year, Spice Brasserie unveils a sizable Traditional Roast Turkey Stuffed with a medley of vegetables before burnished with a glistening butter glaze.

The fowl is slow-roasted until its skin begins to crisp and takes on its signature lustrous golden hue. Slow roasting not only keeps the centre moist and tender, but allows the flavours from the glaze and vegetables to percolate and diffuse into the rest of the bird as well.

Even if the composite seems simple, by ensuring each step of the process complies with the kitchen’s exacting standards, the result is an outstanding roast with delectable flavours that easily rivals its contemporaries.

BONE-IN GAMMON HAM WITH GINGER AND SARSI GLAZE

Another classic of the Yuletide season, Spice Brasserie presents a truly opulent take on the Christmas ham with their Bone-In Gammon Ham with Ginger and Sarsi Glaze.

Gleaming under the festive lights, the signature Sarsi and ginger glaze is the natural focal point of this dish. During the roasting process, the glaze begins to caramelise, leaving behind a thin sheen of sweet glaze that cuts through the monotony of the smoky protein base.

WHITE CHOCOLATE AND CREAM CHEESE RED VELVET YULE LOG WITH BRANDIED FRUITS AND NUTS

No buffet is complete without a sweet treat. Clad in Santa’s signature colours, Spice Brasserie’s interpretation of a Yule log is every bit as festive as one can hope for a holiday treat to be. This delightfully creamy number features a more unorthodox light red velvet sponge base, and pairs white chocolate with cream cheese to augment the cake to even more heavenly levels of lusciousness.

Encased within isn’t the usual coils of mousse layers either. Instead, its centre holds a treasure trove of fillings – Griottes cherries, cranberries, raisins, citrus peels; all steeped for multiple months in a blend of rum, kirsch and cognac for added potency.

This red velvet sponge base allows for a splendid contrast, lending a dense consistency upon which the bright bursts of flavours courtesy of the brandied fruits and nuts in its core can play off. If you are looking to fit a log cake into your dining agenda, experience this elegantly crafted oeuvre at Spice Brasserie.

For those who prefer to celebrate in the comfort of their own homes but do not wish to forgo this divine treat, this Yule Log is also available for takeaway at S$58+ from now until 22 December 2019. If you’re interested, place your pre-orders at least 3 days in advance by contacting PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160.

With the festive season drawing near, it’s time to pick up your phones and flex your typing fingers! If you’re quick, you can still enjoy the 20% off Festive Buffets if you book with full payment by 26 December 2019 for slots on either 31 December 2019 or 1 January 2020.

To make a reservation for the aforementioned Festive Buffets at Spice Brasserie, please contact PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160. Please note that all prices are subject to a 10% service charge (dine-in) and GST unless otherwise stated.

During this most wonderful time of the year, treat your loved ones to a feast at Spice Brasserie for an epicurean adventure worthy of ending your 2019 on. With its phenomenal spread of Asian specialties, pleasantly jovial service, and a perpetually comfortable ambience, a year-end celebration held at PARKROYAL on Kitchener Road is certain to be a jolly good time!

From now until 15 February 2020 (no blockout dates), simply quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when making your reservations. With limited slots available per day, book now to avoid disappointment!

Festive Buffets
Lunch:
20 December to 24 December 2019: S$52++ per adult | S$26++ per child (6 – 12 years old)
25 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
26 December 2019 to 1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Dinner:
20 December to 23 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
24 December 2019: S$88++ per adult | S$44++ per child (6 – 12 years old)
25 December to 31 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Spice Brasserie
PARKROYAL on Kitchener Road (Lobby Level)
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3000 / +65 6428 3160 / 1800 2557 795 (Toll-free)
Daily: 12pm – 2.30pm (Lunch), 6pm – 10pm (Dinner)
Nearest MRT: Farrer Park (NEL)
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#PARKROYALKitchener #ShareYourMoments

This post was brought to you by Spice Brasserie at PARKROYAL on Kitchener 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. 

Renowned for serving some of the best Chinese food around, Si Chuan Dou Hua Restaurant constantly impresses with their stellar array of dishes that—while remarkable in both taste and presentation—, never wanders too far away from its cultural roots. Specialising in both Cantonese and Sichuan cooking, the restaurant employs chefs native to each respective city, ensuring that their food is kept authentic.

The ideology behind Cantonese cooking is fairly simple—ingredients have to be at their peak of freshness and the flavours of dishes should be well-balanced and not greasy. In addition, flavour components such as spices and aromatics are typically used in moderation such that it supports rather than overwhelms.

Inspired by the flavours and cooking methods of Hong Kong, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road is proud to unveil 19 different claypot delights as part of ‘Secrets Of A Claypot’, a menu that masterfully demonstrates the age-old method of Cantonese claypot cooking. Overseen by Executive Chef Leung Wing Chung, every dish is elegantly presented and executed with finesse and expert technique, but at the heart of it, it still remains a humble claypot of food that boasts deep and pronounced flavour.

Available from now until 31 December 2018, available at S$28++, indulge in the smoky, flavourful likes of their esteemed Claypot Rice with Assorted Waxed Meat, aromatic Braised Beef Tendon with Curry Sauce, delicately prepared Double-boiled Fish Soup with Matsutake and so much more!

Our readers can quote ‘ladyironchef’ to enjoy every second clay pot at just S$8.80!

Hailing all the way from Hong Kong—where the claypot cooking and double-boiled soups are deeply etched in the country’s culinary culture—, Executive Chef Leung Wing Chung brings to the table several decades of experience and mastery in Cantonese cooking.

Ever since we had our first taste of Chef Leung’s claypot rice dishes and double-boiled soups, we have never set our sights anywhere else. A true master in the craft, he controls everything flawlessly and makes it look so easy too—from shifting the position of the claypot constantly over the charcoal fire to focus heat on specific areas to stirring and adding ingredients with nothing but a pair of chopsticks.

CLAYPOT RICE WITH CHICKEN, LIVE FROG AND BLACK GARLIC

A fairly new addition to Si Chuan Dou Hua Restaurant’s repertoire of claypot rice dishes is the Claypot Rice with Chicken, Live Frog and Black Garlic (S$28++).

Nutritious and believed to possess several health benefits, black garlic was a rather interesting ingredient to feature. Not only does it present a host of benefits, but it also lends the dish a sweet flavour and a fragrant complexity that perfumes the frog, chicken and rice.

For this dish, in particular, Chef Leung goes easy on the dark sauce and oil to allow the naturally sweet flavours of the frog and chicken to come through more prominently and underscoring the dish nicely was claypot rice’s trademark smokey flavour.

CLAYPOT RICE WITH ASSORTED WAXED MEAT

Featuring a medley of salted, smoked and cured meats, the restaurant’s signature Claypot Rice with Assorted Waxed Meat (S$28++) is, hands down, our favourite of the lot. The thin slices of lup cheong and liver sausage provide sweetness and richness whereas the waxed pork belly provides a sharp salty kick along with a buttery pork flavour that just contributes to a massive savoury explosion.

We are also insanely fond of their rice that is both perfectly fluffy and delicious. The crispy, burnt edges are where the money is and besides having a smoky taste to it, the crunch it provides between mouthfuls elevates the dish entirely.

Cooking solid claypot rice isn’t rocket science, but it does require a significant amount of skill. A simple composition of ingredients, it truly boils down to two things—fire control and timing—of which the chefs here are able to manipulate exceptionally well.

Making sure to tilt the claypot to a different every few minutes, Chef Leung carefully ensures that the base of the dish achieves an even layer of crust and also allows any excess water to evaporate fully. Once the lid is removed—confirming that the dish is soon to reach completion—a savoury dark sauce is poured over the top and everything is mixed together.

BRAISED VENISON WITH VERMICELLI IN SPICY CHILLI SAUCE

A dish that is both aromatic and satisfying, and great for sharing, is their Braised Venison with Vermicelli in Spicy Chilli Sauce (S$28++). Imbuing Sze Chuan peppercorns and dried chilli into the dish gave the venison strips a fragrant lift and also a slight tingle on our tongues.

Tender, tasty and straightforward, this saucy dish pairs very nicely with the various claypot rice dishes.

PRAWN WITH BEANCURD SKIN COATED WITH SHRIMPS PASTE

A saucy dish comprising larger-than-usual prawns nestled above strips of beancurd, the Prawn with Beancurd Skin coated with Shrimps Paste (S$28++) is a good alternative to consider if you feel you’ve had way too much meat.

The prawns are immensely fresh and have a nice crunch to it while the strips of beancurd act like sponges to soak up all of that glorious sauce.

BRAISED BEEF TENDON WITH CURRY SAUCE

Aromatic and complex, as any good curry should be, the Braised Beef Tendon with Curry Sauce (S$28++) is an odd side dish to have in a Chinese restaurant but one that we highly recommend nonetheless.

Allowed to simmer and reduce and served dry, the flavour is enriched and concentrated into both the tender beef, beef tendons and potato chunks. If anything, the taste largely resembles that of a rendang but possesses the same warmth and heady aroma of curry. Cooked in a claypot, the flavour was nuanced and smokier in comparison to conventional renditions.

DOUBLE-BOILED FISH SOUP WITH MATSUTAKE

We love our double-boiled Cantonese soups and few impress our palates and comforts our soul the same way that Si Chuan Dou Hua Restaurant can. They have a pretty extensive selection of soups to choose from but the one that stole our hearts was their Double-boiled Fish Soup with Matsutake (S$12++).

Chunks of fish are first fried to intensify its flavour before allowing to simmer along with other ingredients such as apple, snow fungus and of course, matsutake. Delicate in flavour, every slurp was a nourishing hit of umami and savoury.

‘Secrets Of A Claypot’ is available daily for lunch and dinner from now until 31 December 2018. Our readers can quote ‘ladyironchef’ to enjoy every second clay pot at just S$8.80!

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

This post was brought to you by PARKROYAL on Kitchener 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

Spice Brasserie at PARKROYAL on Kitchener Road astounds us once again with their value-for-money seafood buffet spreads; this time, look forward to a shellfish buffet dinner that is aptly named Gifts of the Sea.

The Gifts of the Sea buffet features a stellar array of crustacean dishes. From local favourites such as Chili Crab and Salted Egg Yolk Crab to modern takes of seafood items such as the Lobster Bao, this is one seafood buffet to get excited about if you are feeling a little low on budget but still want a fantastic seafood meal.

From now until 31 August 2018 through Thursdays to Sundays, 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). Be greeted by the likes of a mind-boggling myriad of seafood dishes!

CHILLED SNOW CRAB CLAW

Heading straight for the snow crab claw on ice would be a fantastic way to kick-start your feast at Spice Brasserie.

Snow Crabs come with a hefty price tag but here, you can enjoy endless servings of fresh snow crab claws. We don’t know about you, but we definitely wouldn’t give this a miss even though it isn’t a hot main on its own!

ALL-TIME FAVOURITE CRABS

Get ready to get your hands dirty with a crab party!

The Salted Egg Crab is a definite crowd pleaser and one that we always go for second helpings when at Spice Brasserie. It is that consistently good. Other local favourites such as Chilli Crab are also part of the Gifts of the Sea buffet lineup.

SALTED EGG CRAB

The Salted Egg Yolk Crab was nicely doused in a rich and luscious salted egg yolk sauce that had every reason for us to lick our fingers even after we were done wiping up the succulent crab meat.

Salted egg yolk dishes are commonly found but good ones are hard to come by—we are indeed pleased to say that Spice Brasserie’s salted egg yolk crab is one that will not disappoint.

BLACK PEPPER CRAB

All hail the Singapore favourite—Black Pepper Crab. The black pepper sauce that the crab is drenched in boasts a harmonious blend of flavours—what you can expect is a subtle sweetness followed by a fiery kick of spice.

Delicious as it is, the black pepper crab does pack a potent punch of piquancy so you may wish to stick to the other equally tasty options if you aren’t one who handle spiciness well!

AUTHENTIC SINGAPORE CHILI CRAB

Chili Crab may be a dish that all Singaporeans are familiar with but the one at Spice Brasserie is one you still have to try.

The luscious chilli crab sauce is full-flavoured and we particularly love how Executive Chef Chuah didn’t go easy on the spice, ensuring the most authentic taste and nothing less.

Besides plenty of crab dishes, Spice Brasserie boasts a multitude of other seafood-centric dishes that you can look forward to.

BAKED HOKKAIDO OYSTER

The baked Hokkaido oyster is sure to please all fans of oysters—imagine slurping down creamy oysters that are flame-grilled with Hollandaise sauce.

Many may think that this is a heavy item that you’d get sick of after just one or two pieces, but the light Hollandaise sauce complemented the oysters perfectly such that the harmony of flavours left us in awe and had us reaching for a second serving.

HOMEMADE LOBSTER BAO

The chefs at Spice Brasserie has once again surprised us with their creativity by going all out to make their dishes as interesting as possible. Giving lobsters a unique and modern twist is the Homemade Lobster Bao.

Expect a generous portion of diced lobster meat mixed with swiss mushrooms and chives, enveloped within a crispy, golden-brown popiah skin. The end result? A myriad of textures present in a single dish so amazing you would regret not stuffing yourself silly with this.

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 DRUNKEN KING PRAWNS

Diners can look forward to the live stations at Spice Brasserie where freshwater prawns are caught right before being cooked, assuring that you get only the freshest catch and nothing less.

The Wok Braised Live Drunken King Prawns will impress even the most discerning of taste buds—the intense richness of the Hua Diao wine that is used for the stock boasts an unparalleled fragrance with a subtle alcohol aftertaste.

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 in front of you.

Featuring fresh, plump prawns amidst silky smooth noodles in a bowl of rich herbal soup that is subtly sweet, this dish was a unanimous favourite. It felt like we returned home to a bowl of comforting noodles after a long day of work.

NYONYA BAKED WHOLE MACKEREL FILLET

Cooked and served whole, the Nyonya Mackerel Fillet is fresh and nothing short of flavourful. The mackerel fillet remains delicately moist despite being baked whole and we love how it is lavishly doused in Assam chilli.

The Gifts of the Sea buffet dinner is available from now until 30 September 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) – valid until 31 August 2018.

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

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

Since it first opened back in 1996, Si Chuan Dou Hua at PARKROYAL on Kitchener has been a haven for Sichuan and Cantonese fare, with a slightly heavier emphasis on Cantonese cooking. What diners can expect is a smorgasbord of dishes that are delicate yet boldly flavoured.

New to their offerings are 18 sensational dishes crafted by Executive Cantonese Chef Leung Wing Chung. Stemming from a long culinary career, allow your palates to be elevated as Chef Leung takes you on an edible trip with his interpretations of traditional Jiangnan cuisine in this new promotional a la carte menu.

We particularly love their Claypot Rice with Assorted Waxed Meat as well as their immensely comforting Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth.

Did we mention? From now until 30 June 2018, all of the 18 new dishes cost just S$18++, and that’s not all—our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders from the Flavours of Jiangnan Menu. Menu is available daily for dinner only.

For Sichuan and Cantonese classics executed with finesse, Si Chuan Dou Hua at PARKROYAL on Kitchener Road is one place that warrants a visit.

DEEP-FRIED MINCED MEAT ROLL

Originating from Suzhou, Chef Leung’s rendition of the popular Deep-fried Minced Meat Roll features surprising hints of lemongrass coupled with tender porky goodness.

Traditionally made with minced pork and ham, the one here is further enhanced with mushroom and prawn paste. Lemongrass sticks are used in place of regular wooden skewers to provide a secondary burst of refreshing flavour. The drumstick-like meat roll is then deep-fried with a soybean crumb for a satisfying crunch.

BRAISED FISH MAW, ABALONE, SEA CUCUMBER AND CONPOY IN BROWN BROTH

A Cantonese meal is never quite the same without a bowl of comforting double-boiled soup.

Featuring a thick and rich broth that comprises premium ingredients such as pork tendon, dried scallops, abalone, mushrooms and sea cucumber, the Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth is easily one of the best soups we’ve tasted in recent times.

Simmered low and slow, the soup achieves a cloudy hue from all the flavour that the pork imparts and Hua Diao wine is also added to enhance the aroma and overall taste. Thicker than your average Cantonese soup, we must say that this dish in itself is worth returning for.

PORK RIBS WITH “ZHE JIANG” VINEGAR IN “ZHENG JIANG” STYLE

Braised in a claypot with the restaurant’s signature black vinegar, the Pork Ribs with “Zhe Jiang” Vinegar in Zheng Jiang Style is a slightly modern take on the Chinese classic.

We dug in to tender and incredibly flavourful pork ribs. Each bite was a mixture of sweet and sour coupled with a subtle yet satisfying porky taste.

DEEP-FRIED CHICKEN ROLL IN “DALIANG” STYLE

Prepared using Kurobuta pork, prawn paste, barbecued chicken liver, ham and rose wine, the Deep-fried Chicken Roll in “Daliang” Style is a popular Cantonese dish, and one worth mentioning.

Served alongside a special dip comprising lemon, vinegar, chilli and garlic, Chef Leung gives this 200-year-old dish a truly refreshing twist.

FISH IN “SHUN DE” STYLE

If you are the sort of person who loves fish but dislikes the hassle of picking out the fine bones, then the restaurant’s Fish in “Shun De” Style is perfect for that “laziness”.

The dish features a mud carp that is manually deboned and stuffed with a fish paste that is elevated by the likes of coriander, mushroom, black moss and diced chestnut. A nice crunch coupled with an intense umami flavour and the added bonus of being boneless, we can see why people, especially kids, would love this.

STIR-FRIED GARDEN VEGETABLES WITH TRUFFLE SAUCE

Featuring a medley of stir-fried vegetables and a tender radish that sits neatly on top, the Stir-Fried Garden Vegetables may not seem like a top priority as far as feasting goes.

Yet, we were truly surprised by the complexity of flavours at work here. The sauce that is drizzled over top is accented with truffles, giving it a nuanced umami flavour that takes it one step higher compared to your average vegetable dish.

BRAISED PRAWN WITH VERMICELLI IN SPICY CHILLI SAUCE

A dish that boasts a delightful wok-hei flavour coupled with a punchy hit of spice is the Braised Prawn with Vermicelli in Spicy Chilli Sauce. Slightly spicy with prominent notes of wok-fried prawn coming through, we were sold the second the dish arrived.

The vermicelli was flavourful without being too dry and everything about this was just delightful—from the smoky, seafood flavours to the lip-smacking spice that kept us reaching in for more.

CLAYPOT RICE WITH ASSORTED WAXED MEAT

A dish that best demonstrates a chef’s skill is claypot rice. Seemingly simple to whip up given that there are so few ingredients involved, it actually requires a lot more in terms of culinary technique to achieve the best flavour and the perfect texture of rice.

What else can we say? The Claypot Rice with Assorted Waxed Meat here did not disappoint. In fact, we were so utterly blown away by it we almost could not stop ourselves from reaching out for a third helping.

Cooked to just the right doneness, the rice was still fluffy without being overly burnt. Chef Leung emphasised that getting the proportion of water to rice is absolutely crucial in this and in order to achieve such a gorgeous aroma, a mixture of waxed meats needs to be used.

We were delighted by the likes of Chinese sausage, Chinese liver sausage as well as waxed duck which all did well to give this dish such a meaty, yet robust appeal.

HOMEMADE BEAN CURD

No one—we repeat, no one—leaves Si Chuan Dou Hua without a serving of their signature Homemade Bean Curd with Wolfberry.

Although this dessert is not new to the Chef Leung’s refreshed lineup of dishes, the warm and soothing soft beancurd served with sweet wolfberries is just the perfect finish to a fine culinary experience such as this one.

To refresh your memory, this dinner offer extends from now all the way until 30 June 2018, meaning that all of the 18 new dishes (doesn’t include beancurd) cost just S$18++ per dish and our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders on the Flavours of Jiangnan Menu.

We’re definitely heading back and we shall see you there!

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

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

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

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.

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

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

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

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

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

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

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

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

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

TANDOORI-STYLE ROAST TURKEY WITH SPICY COCONUT GRAVY

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

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

BAKED BONE-IN GAMMON HAM

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

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

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

CRABS & CRUSTACEANS GALORE

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

LOCAL & REGIONAL FAVOURITES

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

FESTIVE CAKES

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

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

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

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

TAKE-HOME OPTIONS

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

EXCLUSIVE PROMOTION FOR READERS OF LADYIRONCHEF

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

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

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

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

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

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

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

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

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

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

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

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

SALTED EGG CRAB

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

CRAB BEE HOON

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

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

STIR-FRIED CRAB WITH ASIAN SPICES

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

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

TWO NEW FLAVOURS YOU CAN LOOK FORWARD TO

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

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

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

All prices quoted are subject to GST and service charge.

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

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

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

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

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

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

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

STIR FRIED CRAB WITH ASIAN SPICES

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

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

CRAB BEE HOON

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

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

SALTED EGG CRAB

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

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

WU JIA PI WINE CRAB

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

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

STEAMED CRAB

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

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

CHEESY CRAB CAKES

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

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

JALAPEÑO CRAB

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

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

ROCK SALT BAKED CRAB

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

PUMPKIN CRAB IN CLAYPOT

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

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

BONUS – FLAME-GRILLED MENTAIKO LOBSTER

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

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

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

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

All prices quoted are subject to GST and service charge.

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

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

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

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

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

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

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

THE ART OF DIM SUM

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

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

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

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

APPETIZERS

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

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

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

THE MAINS

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

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

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

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

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

THE SOUPS

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

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

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

THE DESSERTS

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

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

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

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

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

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

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

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

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

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

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

FLAME-GRILLED MENTAIKO LOBSTER

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

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

Warning: the addiction will be real.

PUMPKIN CRAB IN CLAYPOT 

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

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

WOK FRIED SLIPPER LOBSTER IN FERMENTED BLACK BEAN SAUCE

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

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

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

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

All prices quoted are subject to GST and service charge.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yes, this is a dinner you need.

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

WOK FRIED SLIPPER LOBSTER IN FERMENTED BLACK BEAN SAUCE

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

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

SHELLFISH BOUILLABAISSE

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

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

SPICY SOFT SHELL CRAB MAKI

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

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

FLAME-GRILLED MENTAIKO LOBSTER

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

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

BAKED SEA-SCALLOP WITH LIGHT LOBSTER GLAZED

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

POACHED LOBSTER IN YUZU SAUCE

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

This option is available at the live station.

GRATIN LOBSTER CLAW IN CRUSTY SOFT BUN

What’s a lobster party without lobster roll?

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

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

CLAYPOT LOBSTER NOODLES

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

LOBSTER TORTILLA WITH MANGO, TOMATO SALSA

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

PUMPKIN CRAB IN CLAYPOT

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

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

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

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

Singapore Nostalgic Lunch buffet (Daily)

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

Singapore Nostalgic Dinner buffet (Monday to Wednesday)

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

All prices quoted are subject to GST and service charge.

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

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

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

Dim sum is a vital part of Cantonese culture.

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

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

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

COLD APPETIZER

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

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

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

DOUBLE-BOILED SOUP

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

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

BARBECUED MEATS

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

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

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

STEAMED DIM SUM

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

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

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

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

PAN-FRIED AND DEEP-FRIED DIM SUM

Yes, more dim sum.

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

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

CHEF’S SELECTION

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

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

DESSERT BAR

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.