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.