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.

It goes without saying that Edge at Pan Pacific Singapore is one fantastic buffet restaurant in Singapore to get stuffed. Offering a whopping seven live food theatres as well as an extensive array of local and international delicacies inspired by umami rich flavours and sophisticated cooking techniques from the region, Edge goes above and beyond the typical hotel buffet in every sense.

The restaurant’s open concept also allows guests to observe and connect with the chefs while exploring the substantial selection that includes over a hundred dishes—talk about going above, beyond, and possibly over the “edge”.

Edge is proud to unveil several innovative new dishes inspired by Asian and Western cuisine, designed by Chef Charles who just joined the team less than a month ago.

From 07 August 2017 to 29 September 2017, our readers can quote ‘ladyironchef’ upon making reservations to enjoy this glorious new lunch promotion for two at S$90 nett (actual price: S$122.41) from Mondays to Fridays.

If you are one who enjoys over-the-top buffet spreads like us, then there is no reason why you should miss out on this amazing lunch promotion at Edge.

ALASKAN CHILLI CRAB PIZZA

The Alaskan Chilli Crab Pizza is something out of the ordinary but in a good way. Infusing an Italian classic with the iconic Singaporean favourite, Chilli Crab, Chef Charles has really presents this innovative dish. Swapping out the classic mantou bun with pizza dough, the textures really took us by surprise.

We liked that only a thin layer of the luxurious sauce was applied, so as not to overpower the whole dish. The use of Alaskan crabs was a nice touch too as the meat is much sweeter in comparison to other varieties of crab.

Traditionally, eggs are added to chilli crab sauces to fulfill two roles: to act as a thickener and to provide a more intense richness to the sauce. However, the downside is that the egg tends to become overcooked due to the residual heat in the sauce.

In this instance, an egg is cracked in the center of the pizza towards the end of the cooking process. The result is a perfectly cooked egg with a runny yolk, which when cut into, flows onto each individual slice to provide a heightened richness with each bite.

TANDOORI CHICKEN DRUMSTICK

If you are a fan of North-Indian cuisine then this tandoori dish is something you definitely need to try. The Chicken Tandoori Drumstick tastes as authentic as the ones you would expect to find in an Indian restaurant from the lovely marriage of spices, right down to the beautiful char marks that give this dish its signature smokey flavour.

NYONYA LAKSA WITH SHRIMP AND QUAIL EGGS

Those who prefer their laksa intensely rich will go mad for this. Like any good Nyonya laksa, the broth was brimming with a rich and creamy coconut flavour. The shrimp had a nice crunch to it and we thought that the quail eggs was an interesting touch as it provided a flavour burst that worked surprisingly well with the laksa gravy.

AYAM PONTEH

This dish is essentially a fermented soybean stew with chicken, mushrooms and potatoes but as simple as it sounds, it is actually one of the signature dishes of Peranakan cuisine. The one served at Edge is fragrant and brimming with both sweet and umami flavours.

CHILLED ANGEL HAIR PASTA WITH CAVIAR AND KONBU

Angel hair pasta is tossed in a mixture of truffle oil, sherry vinegar and reconstituted konbu, to which, the dish is chilled and served with a generous dollop of caviar over top. The sherry vinegar brightens the overall palate by providing a mild tartness.

WHOLE TOM YUM SALMON

A fish this massive is sure to be an eye opener for any buffet spread, but what elevates this dish other than its size is the intense aroma. Classic tom yum spices such as lemongrass, chilli, lime, kaffir lime leaves, galangal and fish sauce are blended into a thick paste and plastered onto this gigantic salmon. Literally, every inch of the fish is covered in the paste making sure that the zesty and spicy flavours penetrate the flesh entirely. The coated salmon is then baked low and slow.

What is great about cooking a whole salmon in this way is that the thick spice paste coating the exterior of the fish locks in the flavours and prevents the natural fat that renders out from the fish from escaping. This, in turn, creates a secondary level of flavour and ensures that the salmon stays incredibly moist.

SEVEN OPEN CONCEPT KITCHENS OFFERING INTERNATIONAL CUISINES

The variety of dishes available here is inexhaustible. With such a wide selection ranging from Peranakan, Malay, Chinese, Japanese, Indian, Singaporean and the Pacific region, there is surely something to peak any type of fancy.

In addition to the vast selection of cuisines, the restaurant features seven open concept kitchens, creating a lively atmosphere where visitors are able to watch and observe as their favourite dishes get prepared.

Be sure not to skip the Indian food station. It is one of the more popular stations at Edge, with its massive range of vegetable and meat curries as well as tandoori meats.

The team manning said station are all experienced Indian chefs who are backed by genuine passion and years of experience cooking Indian cuisine, hence explains the authenticity and standards of each dish.

We also have to give the Japanese corner a special mention because we were thoroughly impressed with the options such as the sushi spread, gigantic bowls of various don and a sashimi counter where you can choose between fresh octopus, tuna and salmon.

And of course, nobody leaves Edge without having some sweets from the dessert shrine. We will go out on a limb and say that it is one of the best dessert buffets you can find in Singapore.

As if this stunning spread could not get any better, from 07 August 2017 to 29 September 2017, our readers can quote ‘ladyironchef’ upon making reservations to enjoy this glorious new lunch promotion for two at only S$90 nett (actual price: S$122.41) from Mondays to Fridays from 12pm to 2.30pm.

*This offer is not valid in conjunction with any promotions, PH and eve of PH.

For dining reservations and enquiries, please call +65 6826 8240 or email celebrate.sin@panpacific.com

Edge
Pan Pacific Singapore, Level 3
7 Raffles Boulevard
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Reservations: +65 6826 8240 / celebrate.sin@panpacific.com
Nearest Station: City Hall/Promenade

This post is brought to you by Pan Pacific Singapore.

Stepping in to PARKROYAL on Pickering is an experience so impeccable, and its grandeur is one-of-a-kind and unrivalled. This eco-friendly hotel – with a total of 15,000m2 of sky gardens, waterfalls, planter terraces and green walls – boasts a breathtaking metropolitan architecture that has completely changed the Singapore skyline.

Lime, the hotel’s all-day dining restaurant, is equally alluring. It is always a pleasant to dine and drink there, and be enraptured by the lush tranquility. The food never disappoints, and we could get used to a glass of its signature Limeade every day.

And what keeps our hearts is the lavish buffet spread that is nothing too exorbitantly-priced nor pretentious. Just good, honest food that fuels the soul.

Here are 7 things that we love about the buffet at PARKROYAL on Pickering’s Lime Restaurant.

A STYLISH AND MODERN INTERIOR, WITH A RELAXING AND WELCOMING ATMOSPHERE

Renowned local architect WOHA has done a terrific job in designing Lime. The restaurant is stylish and modern, with a relaxing and welcoming atmosphere. It features high ceilings and floor-to-ceiling glass windows. In the day, natural light floods through the glass panels and lights up the space with Mother Nature’s grace and warmth. In the evening, Lime transforms into a cosy sanctuary where you can cast your worries aside, and sink in to the chairs for some post-work rejuvenation.

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

AUTHENTIC PERANAKAN CLASSIC DISHES BY CHEF NANCY

One of the highlights – and what makes Lime different from the other buffet restaurants – is its Peranakan kitchen.

Retreat to a menu of Peranakan classics lovingly prepared by the prized Chef Nancy Teo – who has deep Peranakan roots – and indulge in a fulfilling lunch of Kueh Pie Tee, Babi Pong Teh, Ayam Buah Keluak, Chap Chye, Bubur Cha-Cha and Durian Pengat Shooter. The colourful treats are prepared with the best ingredients, so that you are reminded of Grandma’s cooking in the most endearing way.

INTERNATIONAL BUFFET SPREAD

From a wide selection of seafood on ice, to Japanese sushi and sashimi, cold cuts, anti-pasti, salads, freshly prepared pastas, Peranakan and local dishes, Thai classics and desserts, Lime’s international buffet spread will satisfy every palate.

The buffet lineup is always on rotation so that even the regulars will be surprised at every visit, but some of the highlights include: Braised Lamb Shank and Pork Rack with Honey Mustard from the International Kitchen; Prawn Paste Chicken and Mango & Yam Roll from the Asian Kitchen; as well as the aforementioned Peranakan dishes. And trust us on this – the Mango & Yam Roll is so good that it is impossible to stop at one!

UNIQUE OPEN-KITCHEN CONCEPT

Trying a Peranakan dish and not too sure what it is? Ask Chef Nancy and she will be more than happy to explain the origin and preparation methods of the dish. Haven’t had pastas in a long time? The chef at the ala minute pasta station will whip up a satisfying bowl of pasta in your favourite combination(s) – choose from a variety of pastas and sauces like Mushroom Creme, Bolognese or Aglio Olio.

Lime at PARKROYAL on Pickering has a unique open kitchen concept with chefs cooking ala minute and always available to interact with you. So don’t feel shy if the curiosity in you is alive. The chefs are more than happy to address your queries and share with you what they know and practice. Story-telling while eating is quite a joy, and to know of the story behind every dish does have a psychological impact on elevating your taste buds, isn’t it?

LIME USES HERBS AND SPICES FROM ITS HERB GARDEN

For those of you who have stayed at PARKROYAL on Pickering before, you would have noticed that there is a community herb garden at a corner of level 5 where the stunning infinity pool is also located. Here, the chefs put their hearts and soul into growing herbs and spices to use in the kitchen for its discerning guests. Lime is committed to using only the best and freshest ingredients for the food that it serves in the daily buffet.

DESSERT HEAVEN THAT WILL MAKE YOUR HEART SKIP A BEAT

The highlight of the amazing dessert buffet spread at Lime is always the green tea chocolate fondue that is every bit photogenic and Intagram-worthy, and goes best with the selection of fresh fruits and marshmallows. We also have an infatuation with the Caramel Cheese Cake, Green Tea Mousse Cake with Azuki Bean and Hazelnut Caramel Cake that are innovative creations by the talented pastry chef at Lime. And oh, you must try the Lime Lemon Tarts. This citrusy treat is more than divine, and oh, what we would pay for a buffet of all-you-can-eat-Lime-Lemon-Tarts!

While the desserts are always on rotation, you can trust that the pastry chef and her team will prepare many marvellous sweet treats to spoil you silly.

ONE OF THE MOST VALUE-FOR-MONEY BUFFETS IN SINGAPORE

These days, buffet prices have rocketed quite a fair bit. But even with its recent introduction of its Peranakan kitchen to the buffet lineup, Lime remains competitively-priced and offers a value-for-money spread. It is surely a worthy treat.

The buffet Lunch at Lime is S$45/pax (S$22.50/child) from Mondays to Fridays, and S$48/pax (S$24) on Saturdays. For the dinner buffet, it is priced at S$58 (S$29) from Mondays to Thursdays, and S$62 (S$31) on Fridays and Saturdays.

Lime
PARKROYAL on Pickering
3 Upper Pickering Street
Tel: +65 6809 8899
Email: lime.prsps@parkroyalhotels.com
Buffet Lunch: 12pm – 2.30pm
Buffet Dinner: 6.30pm – 10.30pm
Sunday Brunch: 12pm – 3pm
Nearest Station: Chinatown/Clarke Quay

This post is brought to you by PARKROYAL on Pickering.

PARKROYAL on Pickering is a gem along Chinatown. The eco-friendly hotel boasts a breathtaking metropolitan architecture, and the star restaurant – Lime – is a crowd pleaser no less. With a strong following from the executives and expats working in the vicinity and local families and couples, Lime dishes out delectable spreads every day for its fans. While the lunch and dinner buffet is particularly popular among its business crowd, Lime has come up with a sweet deal for those who still love dining at the gorgeous establishment – minus the food coma from a heavy lunch.

That’s what buffets always do to us, right? We eat our lunch hour away with all the cold cuts, pastas, cakes and whatnot. And we rub our bellies happily as we leave, only to realize that lunch will have us feeling all restless and dazed when we get back to our desks. So that is why Lime’s new Nonya Set Lunch got our attention, and we thought it couldn’t be a more brilliant idea!

Beginning from the month of September, the Nonya Set (S$38++) will entice with a Peranakan charm. Individually plated and with a variety of five tantalising dishes, the Nonya Set is specially conceptualised by Lime with the idea of satisfying your cravings for all things Peranakan in a comfortable and laidback environment. Retreat to a menu of Peranakan classics lovingly prepared by the prized Chef Nancy Teo – who has deep Peranakan roots – and indulge in a fulfilling lunch of Kueh Pie Tee, Bakwan Kepiting Soup, Babi Pong Teh, Ayam Buah Keluak, Chap Chye, Bubur Cha-Cha and Durian Pengat Shooter.

It is the perfect dining option – be it a business luncheon or if you are introducing overseas friends to Peranakan cuisine. It saves you the hassle of walking to and fro for your food, and it is never as messy as a buffet can get. But if you still love your all-you-can-eat style, you will be delighted to know that an additional Peranakan section has been added on to restaurant’s daily buffet spread, so you get to enjoy free flow of all these Nonya treats from Lime at PARKROYAL on Pickering Singapore.

The Nonya Set is available daily during lunch and dinner at S$38++ per person.

Lime
PARKROYAL on Pickering
3 Upper Pickering Street
Tel: +65 6809 8899
Email: lime.prsps@parkroyalhotels.com
Sun to Thu: 6.30am – 12am
Fri, Sat & Eve of PH: 6.30am – 2am
Nearest Station: Chinatown/Clarke Quay

This post is brought to you by PARKROYAL on Pickering.

The giveaway is now closed. Thank you for participating. The winners are #401, #254, #15, #198, and #152. I will be contacting you via email shortly after.

From 16 – 25 March, Azur Restaurant at Crowne Plaza Changi Airport is presenting a special true-blue Peranakan buffet by Guest Chef Kenny Chan.

Some of the Peranakan dishes include the signature Ayam Buah Keluak (stuffed Indonesian black nut with chicken), Babi Pong Teh (braised pork in salted bean paste), Ikan Goreng Cili (fried fish with sambal), Nyonya Chap Chye, Telur Cincalok (fermented shrimp omelette), and Nyonya Cendol.

So here’s the good news. The kind folks at Crowne Plaza Changi Airport has kindly agreed to give 5 couples the chance to try the Peranakan buffet ($55++ for weekday dinner, and $65++ for weekend dinner). All you need to do is to answer a question by leaving a comment.

As usual, remember to ask your foodie friends to join the giveaway by sharing via the tweet and facebook buttons so that you guys have more chances of winning!

How to enter Crowne Plaza Peranakan Buffet Giveaway

1. Five winners will get to bring along a guest to go for the Peranakan Buffet at Azur Restaurant, Crowne Plaza Changi Airport.

2. Answer this question by leaving a comment below: What is your favourite Peranakan food?

3. Azur Crowne Plaza Peranakan Buffet giveaway is open to Singapore residents only.

4. A random generator will be used, everyone has an equal chance of winning.

5. Giveaway ends on 4th Mar 2012 Sunday 12 noon. Winners will be notified by email.

6. Note that comments are moderated, they will only appear after I approve it. Please do not submit more than once.

Azur Restaurant is located at 75 Airport Boulevard, 2nd Floor Crowne Plaza Hotel (Next to Changi Airport T3) Tel: +65 6823 5354.

Full Disclosure & Fine Print: This is not an advertorial, no monetary benefits were received for this giveaway.