Crab lovers, it’s time to shell-abrate! Imagine this: juicy, meaty crabs slathered in luscious, rich sauce, sizable claws glistening in the light! If that sounds like a glorious meal, consider this alternative: replace that fun-sized mud crab – however big you’re envisioning it, this is gonna be a lot bigger – with the literal king of crustaceans, the Alaskan Red King Crab.

Crab-tivated? We are too. To usher in 2020, No Signboard Seafood at Esplanade is looking to make waves with an exciting menu revamp and a brand new look.  Renowned for its extravagant array of crab dishes, this overhaul is set to elevate things to the next level of opulence.

Settling for no less than the best, No Signboard  Seafood is featuring the enormous Alaskan Red King Crab in its signature dishes. Thought we were chitin’ you with the aforementioned scenario? At No Signboard Seafood, that dream is now a reality.

Gigantic Alaskan king crabs aren’t the only things to look forward to. Tired of the same ol’ crusty Chinese dishes? Starting with its Esplanade branch, No Signboard Seafood’s new menu supplements its core Chinese fare with Japanese and Western influences.

You’ll get all the belly-warming comfort of traditional Chinese cuisine, but with a twist – the inclusion of borrowed elements, all drawn together with superlative skill, brings about a stimulating culinary adventure unlike any other.

Outstanding seafood, excellent dishes, and distinguished service – the only component left is an equally splendid setting to complete the experience. Thankfully, No Signboard Seafood’s Esplanade outlet with its sprawling champagne-hued interior and an equally gorgeous al fresco option fulfils that option.

Located by the tranquil waterfront and in proximity to landmarks like the Merlion and Marina Bay Sands, it is the perfect spot to find a reprieve at after a day’s activities in the vicinity.

SALTED EGG ALASKAN CRAB

You’ve had your share of the acclaimed chilli crab, you’ve tried No Signboard Seafood’s signature white pepper crab, but have you tried the brand’s latest gourmet concoction: salted egg crab?

The Alaskan Red King Crab is a decadent number on its own, made even more indulgent when awash in a sea of luscious, creamy, gold. Prepared à la minute, the crustacean is cooked into a vibrant red, its hefty armoured shell housing an equally ample amount of succulent flesh awaiting a ravenous diner’s attention.

Magnificent and imposing in its lustre, the flesh of the Alaskan Red King Crab is sweet against the piquant savoury bursts of the sauce. Even when doused in the liquid gold, the suppleness of the crab’s flesh holds its own against the substantial body of the sauce – its lighter sweetness easing the predominant salted egg flavours, allowing extended consumption without the onset of any cloying saturation.

For those unable to get enough of this rich and ambrosial sauce, ladle a generous amount – don’t forget to spoon in crumbs of crispy fried quinoa for added texture – onto your rice for an even more sumptuous taste sensation.

JAPANESE UNI WITH OBA LEAF TEMPURA

Alluringly creamy and gilded in gold, uni, or sea urchin, is the stuff of every gourmand’s dream. Sweet yet savoury, mild yet bold, the duality intrinsic to this delicacy allows it to hold the spotlight in all dishes it features in – eaten raw on its own or paired with condiments, this delicate ingredient lingers not just in taste, but persists in the memory of your palate long after as well.

While uni holds complex flavours on its own, the skilled chefs at No Signboard Seafood elevate its taste profile by pairing the protein with a herb commonly used to garnish sashimi: oba, or shiso, leaf. By coating the leaf in a gossamer tempura batter, it becomes more than a condiment, transforming into the base upon which the uni’s flavour is augmented.

The result is a contrast between the smoothness of the protein against the brittle crisp of the oba leaf tempura, while maintaining the distinct flavour of the uni against the subtle fragrance of the leaf.

SIGNATURE CRISPY CEREAL PRAWN

A staple in many Chinese restaurants, cereal prawns are a sinful favourite of many Singaporeans with its lively flavours and addictive crunch. Adore this dish but lament how you’re usually resigned to munching on cereal over actual prawns? At No Signboard Seafood, you can expect not the pedestrian breeds, but nothing less than the most generously sized prawns for your enjoyment.

Deep-fried into a crispy brown, the shells of the prawns flake under gentle persuasion, revealing a succulent, sweet centre prime for dunking into the heap of sandy gold crumbs.

Equally flavourful, the cereal base is tossed with slivers of curry leaves and diced chilli padi until the mixture is imbued with a bite of aromatic spice. Spoon it onto your rice – a copious amount is just right – or eat it on its own – a nibble or two between courses – utterly scrumptious, the cereal here deserves just as much of a spotlight as the prawns that rest atop it.

PAN-SEARED AMADAI FILLET

Drawing inspiration from Japan, No Signboard Seafood has elected to feature the amadai – translated as sweet sea bream – or tilefish, in its menu update. In line with its moniker, this fish is slightly sweet, making it a refreshing option fantastic for Singapore’s eternal summers.

A curious breed, the amadai literally stands out with its spiny hide. Made not from bones but are instead intact scales, these protrusions become edible with the introduction of heat. When the fillet is pan-fried, these scales are pulled taut from its skin, leaving behind a wispy layer of crisp scales that naturally complements the amadai’s soft flesh. As such, don’t avoid the skin when sampling this dish; a forkful of both the crush and flesh with a dash of gravy is the best way to appreciate the inherent complexity of this entrée.

BAKED JAPANESE BABY EGGPLANT WITH GRUYERE CHEESE & BACON BITS

Unassuming at first glance, the simplicity of this dish belies a full-bodied richness unexpected of an eggplant-centric dish. Traditionally undistinctive in taste, this dish substitutes the larger eggplants for this Japanese baby variant, capitalising on its innate sweetness to create a flavour base upon which the other ingredients can build upon.

To supplement the fruit, a thick, generous layer of gruyere cheese is added. Luxuriantly creamy, the cheese permeates the eggplant during the baking process, imparting a potent salty and nutty profile in its wake. It is then served with a heavy dusting of bacon bits to intersperse the soft, spongy consistency with an added savoury bite. Who says vegetable dishes have to be boring and bland?

GLAZED AUSTRALIA TOMATO STUFFED WITH CRISPY MUSHROOM SALAD

Vivid red against the muted colours of spring, these glossy baubles are an exuberant and colourful number wonderful as a standalone inspired vegetable supplement, or as a more unique palate cleanser.

More than an aesthetically pleasing garden salad, these bulbous spheres are the product of a meticulously designed exercise in converging distinct flavour and textural opposites. Upon initial tasting, you’ll be met with a juicy, soft husk filled with a dewy sweet-tartness courtesy of the glazed tomato. After which, the bite unveils a core of airy crispness filled with a savoury mushroom salad fried to an addictive crunchiness.

SIGNATURE FRESH MANGO COMPOTE WIITH COCONUT SAGO & POMELO

Conclude your culinary adventure with a refreshing fruity dish to alleviate the abundant flavours of your seafood mains. Unlike puddings, whereby the taste profile of the mango is watered down into the custard base, compotes provide a similarly saccharine treat in a more intense form through distilling the fruit down to its essence.

Start off by sampling the syrup on its own; made with only the freshest mangoes, it is a honeyed treat that’s simultaneously easy on the palate without compromising on flavour. Gradually add in the pools of coconut sago into the compote before finishing with a gentle sprinkle of pomelo shavings – the infusion of milky coconut sago smoothens the compote further, while the pomelo interrupts the uniformity of the liquid by providing occasional bursts of bitter-sweetness.

The next time you’re in a pinch when finding a place to dine at, No Signboard Seafood with its assortment of first-grade Alaskan King Crab dishes alongside an unparalleled selection of fusions dishes is certain to make an impression.

Whether you are looking for a more luxurious yet comfortable place to hold a gathering with friends at, or a place with a pleasant ambience with exceptional seafood to bring your family to, as long as the table is partial to seafood, No Signboard Seafood is certain to make your dining experience a delectable and memorable one.

No Signboard Seafood
8 Raffles Avenue
The Esplanade Mall, #01-14/16
Singapore 039802
Tel: +65 6336 9959
Mon to Fri: 11am – 2.30pm, 5.30pm – 10.30pm
Sat, Sun & PH: 11am – 10.30pm
Nearest Station: Esplanade

This post was brought to you by No Signboard Seafood.

If you’re on a see-food diet and are always on the hunt for more of that luscious, crustacean meat, then you will be pleased to know Ginger at PARKROYAL on Beach Road is bringing back their famed crab-themed buffet: Crabs Galore!

From now until 9 Jan 2020, expect a stellar line-up of succulent crab dishes. Taking centre stage would be their myriad of seafood specialties, such as the Claypot Crab with Pumpkin Broth and the Singaporean favourite, Singapore Chilli Crab.

Helmed by Executive Chef Vincent Aw, Ginger will also be rolling out innovative creations, such as the drool-worthy Soft-Shelled Crab with specially concocted wasabi mayo and Crab Meat Bee Hoon. Of course, they will be featuring an array of classic local delicacies as well!

These ocean gems are available on both weekends lunch, as well as daily dinner. If you are in for a rollercoaster ride of oceanic flavours, Ginger’s crabby buffet is claw-some for your next seafood hunt.

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020).

CRAB SALAD WITH GREEN APPLE AND CAVIAR

We were impressed with the Crab Salad with Green Apple and Caviar; we thought it was a unique twist to the usual salad dishes! Topped with green apple and caviar, the salad was soft and creamy, while the green apple bits were crunchy, giving a nice contrast to the pulpy dish.

The slight sourness of the apple also helped to balance out the dish, so there was no overwhelming seafood-y smell. Big chunks of crab meat would also melt in our mouths, while the caviar added a burst of salty flavour.

SEAFOOD ON ICE

Ginger’s classic Seafood On Ice is one station that everyone loves, with heaps of delectable black mussels, prawns, flower clams and mud crabs that you can eat to your heart’s content.

We appreciated how the mud crab’s shell was already broken, so we could easily pull the meat apart. It was tender and fleshy, and when drizzled with its homemade ginger and vinegar sauce, it had a very tangy, piquant taste. It was a refreshing change from the usual savoury crab dishes.

CLAYPOT CRAB WITH PUMPKIN BROTH

Featuring the star of the show: the Claypot Crab with Pumpkin Broth. Beautifully plated in a claypot with a pumpkin puree, the claypot crab was a standout among the previous crab buffets we have been to. The broth was light on the palate, with a fragrant and rich pumpkin taste.

We enjoyed dipping the crab with the pumpkin dressing; it added an extra sweetness to the meat. This is one dish that you can continuously eat without feeling jelak.

Do note that the crab is only served during weekends, while prawns are used during the weekdays.

STIR-FRIED CRAB IN SALTED EGG SAUCE

Salted egg fanatics, you have to check out the Stir-Fried Crab in Salted Egg Sauce. This dish is different from the other typical salted egg crabs you have eaten before.

The crab is first stir-fried, resulting in a crispy crust, then coated with thick salted egg sauce. The dressing is not overly greasy nor sweet, but instead, rich and creamy and bursting with salted egg yolk flavour.

SOFT-SHELLED CRAB WITH WASABI MAYO

The Soft-Shelled Crab with Wasabi Mayo is yet another impressive creation Ginger has come up with.

The pairing of wasabi with mayo never fails. The kick of spice from the tangy wasabi elevated the sweetness of the mayo—the fire came first, then a slightly sweet, gentle aftertaste.

SINGAPORE CHILLI CRAB WITH DEEP-FRIED MANTOU

Chilli crab is an undying favourite of us locals. This traditional staple is a must-have at every family occasion! Now, you can indulge in the Singapore Chilli Crab as much as you want without feeling the pinch on your pockets.

This dish’s luscious gravy is sweet yet spicy and filled with eggs to give it that thick creaminess. The sauce is a perfect marriage with deep-fried mantous; the bun’s pillowy middle will soak up all that savoury chilli dressing!

CRAB MEAT BEE HOON

The Crab Meat Bee Hoon is one that is worth highlighting too.

Steeped in a claypot full of creamy and robust broth, the bee hoon is generously garnished with big chunks of crab meat. The noodles were flavourful and soft after absorbing all the thick sauce.

SINGAPORE CHILLI CRAB BUN

True to the crabby theme, they have come up with their own unique rendition of dim sum: Singapore Chilli Bun. Think chilli-crab inspired bao! It might look ordinary, but break it apart, and you will find that this soft steamed bao is chock full of ingredients coated in spicy sauce.

GRILLED RIVER PRAWNS WITH SAMBAL BELACHAN

Savour the Grilled River Prawns with Sambal Belachan!

Topped with spicy sambal belachan, this dish is sure to numb your tastebuds. We loved how there was a hint of char on the juicy prawns and the skin was slightly crisp, standing out from the rest of the prawn dishes here.

MISO-GLAZED SALMON WITH SPRING ONION AND BONITO FLAKES

Introducing the Roast of The Day: Miso-glazed Salmon with Spring Onion and Bonito Flakes!

The salmon had different depths of flavours: the aromatic char from its grilled skin and the sweet and savoury miso marinade. The fish was tender with a good bite, while the bonito flakes added hints of smokiness.

NOSTALGIC LOCAL DELICACIES

Take a break from the plethora of seafood dishes and stroll down the aisles – you will find some local delicacies that will definitely remind you of your childhood.

Be your own chef as you visit the DIY Rojak Station and DIY Kueh Pie Tee Station! You can also take your pick between Beef or Chicken Satay and create your own special sauce to go with it. Other homely delights also include the Singapore Laksa and Chicken Rice.

SWEET TREATS WORTH GAINING CALORIES FOR 

A buffet is incomplete without desserts. How about sweetening your meal with Ginger’s petite treats? Here, you can expect a toothsome selection of pastries ranging from cakes, crumbles, assorted nyonya kuehs and ice cream!

We are a sucker for sweet things, so we could not resist trying their Berry Crumble, which was wonderful – the crust was crispy, while the cake fluffy and airy. The berry filling was also nicely balanced with sweet and sour fruity notes. The mousse cakes were yummy as well!

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020)

Weekend Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2:30pm

Weekday Dinner: S$58/adult, S$29/child
Mon to Thurs: 6pm – 10pm

Weekend Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis
Instagram @PARKROYALBeachRoad
Facebook.com/PARKROYALBeachRoad
Make your booking here

This post was brought to you by Ginger at PARKROYAL on Beach Road.

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

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

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

NEW ITEMS FRESH OFF THE BOAT

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

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

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

CRABS GALORE

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

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

STEAMED BAMBOO CLAM WITH MINCED GARLIC CHILI LIME

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

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

WOK BRAISED LIVE SAN HAR KING PRAWNS NOODLE

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

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

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

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

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

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

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

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

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

CUBA LOBSTER BBQ WITH ASSAM MANIS

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

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

CRAB ASSAM PEDAS IN CLAYPOT

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

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

CHILI LIME WITH BOILED GONG GONG & COCKLE

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

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

SALTED EGG CRAB

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

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

SPRING ONION GINGER CRAB

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

STIR-FRIED SOTONG IN WHITE PEPPER SAUCE

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

WOK-FRIED BEE HOON WITH LALA

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

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

SWEET & SOUR TOP SHELL & PACIFIC CLAM

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

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

DIY SEAFOOD KUEH PIE TEE

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

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

A SWEET RANGE OF PERANAKAN DESSERTS

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

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

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

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

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

The rise of healthy cafes in Singapore providing natural and organic eats has changed our perception towards healthy grub. While we love the occasional indulgence (who doesn’t?), we also enjoy guilt-free alternatives that allow us to stick to our fitness plans.

Taking over the former spot of One Man Coffee at myVillage in Serangoon Gardens, Staple Food aims to provide nutritious, yet gratifying meals that do not compromise on taste—using only fresh ingredients so from reliable suppliers. The cafe has a curated food menu but diners can customise their own bowl to suit their personal dietary needs.

If you fancy wholesome and well-sourced food, Staple Food is a great place to stop by for a quick lunch for those who work around the area.

Located in the basement of myVillage, Staple Food is a rather small cafe but the spacious table arrangement allows patrons to move around freely without having to squeeze with the crowd. The addition of striking red and yellow chairs and a neon sign makes it a fun and casual place to hand out with your mates.

Diners are presented with two menus upon sitting down—the main menu allows you to choose among savoury options such as sandwiches, mains and pasta that are mostly below S$20.

If you are keen on creating your own bowl, the cafe also has a separate menu where can opt for your own portion size, base, protein, topping and dressing.

Their Skinny Bowl (S$12) came with one base, one protein, three toppings and one dressing. We decided to pick cha soba for the base and topped it up with sliced beef tenderloin (+S$2), corn, steamed sweet potato, poached egg and a drizzle of roasted sesame.

The dish is stripped down and unpretentious, leveraging mostly on good produce and simple culinary techniques—we particularly enjoyed the tender and juicy beef slices which were well-seasoned.

If you are not up for greens or healthy bites that day, fret not because Staple Food’s menu is complemented by a fine range of delectable mains and pasta dishes that will leave you satisfied.

Out of the four pasta choices, we went for their Salted Egg Yolk Soft Shell Crab (S$16). Staple Food nailed it perfectly—whether in terms of its stunning appearance or the taste. The deep-fried crab and pasta were doused in a generous portion of salted egg sauce so every mouthful is full of creamy and spicy goodness.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 2 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.

Staple Food
1 Maju Avenue
#B1-23/24, myVillage
Singapore 556679
Tel: +65 6634 1181
Daily: 11am – 10pm
Nearest Station: Serangoon

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.

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

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

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

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

SALTED EGG CRAB

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

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

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

SAMBAL PETAI CRAB

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

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

GINGER HUA TIOW CRAB

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

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

SINGAPORE CHILLI CRAB

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

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

CEREAL CRAB

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

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

BLACK PEPPER CRAB

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

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

CURRY CRAB MEAT KUEH PIE TEE

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

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

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

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

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

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

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

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

Crabs have always been a big weakness of many and the idea of a crab buffet is always exciting. Plaza Brasserie at PARKROYAL on Beach Road’s acclaimed annual crab feast is back again for the 5th year running from 06 May to 26 June 2016, and you should be familiar with this extravaganza by now.

They are the pioneers for crab buffets, and this year, Executive Chef Jackson Goh and Executive Sous Chef Ken Ang have introduced two exotic flavours to add to the exciting favourites – Spanish Style and Mediterranean. These new variations will add to the existing list of flavours, of which includes all-time favourites such as Singapore Chilli Crab, Cereal Crab, Salted Egg Yolk Crab, Black Pepper Crab, White Pepper Crab, and Crab with Honey Rock Sugar.

Besides the many styles of crabs, the buffet line-up will also comprise a huge number of crab-centric dishes and appetisers, on top of the other popular dishes from Plaza Brasserie’s regular buffet.

We had our go, and we are more than affirmed that the annual Ultimate Crab Feast at Plaza Brasserie at PARKROYAL on Beach Road is not to be missed.

SPANISH STYLE CRAB

You might not know where to start. Trust us, it happens when you have so many flavours right before your eyes.

Star with the all-new Spanish-style Crab. Traditional Spanish flavours derived from fresh herbs and spices adds an extra flavour boost and colour to Spanish dishes, and that is exactly what Executive Chef Jackson Goh has done to the crabs here.

Look forward to intense and mult-dimensional flavours. This is sure a lovely change from the usual pepper and whatnot we are used to having for our crabs.

MEDITERRANEAN CRAB

The Mediterranean-style Crab is prepared using a pretty broad group of different ingredients, with influences from Southern Italy, Greece, Morocco and Spain. The difference between the Spanish-style Crab and this one is that these Mediterranean ones are a little bit more robust in flavours, with influences from the Moroccan spice palette.

We were especially drawn to the diverse herbs and spices used. They have found the right balance between the added flavours and the sweetness of the crab to bring out the best of both worlds.

SALTED EGG YOLK CRAB

But of course, right? Salted egg crab is a perennial favourite and a crab buffet cannot do without this variation, really.

Rest assured that Plaza Brasserie’s salted egg yolk sauce is exceptionally rich and creamy, so much so that you would lick the crab shells clean to savour all that buttery goodness. This has been the most popular flavour at Ultimate Crab Feast every year.

SINGAPORE CHILLI CRAB

This is the classic Singaporean style and it comes with free-flow crisp and fluffy deep-fried buns (mantou) on the side for you to dip in the sauce with.

Trust us, it is a must to have the mantou. We could not stop ourselves from dipping in the generous chilli crab sauce. Of course, the crab itself was plump and juicy.

ALL THE OTHER CRABS TO LOVE

Yes, there’s more.

Let’s begin with the White Pepper Crab. This is another signature flavour, though slightly lighter in terms of flavour intensity, but that only enhances the natural taste of the crab meat itself.

But you can stick to your intense flavours. Skip the White Pepper Crab and go right for the Black Pepper Crab. The robust taste of black pepper can be pretty addictive, and chilli padi is used as well for an extra spicy kick.

Singaporeans would probably love the Cereal Crab. The familiar sweet and crunchy cereal – tossed and cooked with curry leaves and chilli padi for that extra kick – is one that we are all familiar with and probably grew up eating.

The Crab with Honey Rock Sugar was introduced last year as a variation of the Marmite Crab. A sweeter version this is, with a hint of garlic – and though different from the spicy ones, this is no less mild in terms of flavours.

CRAB-CENTRIC BITES

On top of the whole crabs cooked in different flavours, there are several other bites that revolve around the crustacean too.

Curry Crab Meat in Kueh Pie Tee; Crab Meat Chawanmushi; Thai Glass Noodle Salad; Spicy Crab Meat Salad; Breaded Crab Cake and Pandan Liu Sha Pau in Basket – just to name a few from the spread.

Our personal picks are the Crab Meat Chawanmushi and Breaded Crab Cake. The former differs slightly from the usual chawanmushi and comes in a firmer texture. And the egg custard is packed with generous amounts of crab meat, with even more spread out on top. The latter is made fully out of crab meat and the breading that covers is crispy and tasty.

Finally, our favourite dish – Roti Prata with Crab Masala. Anyone who has ever visited Plaza Brasserie would be familiar with the amazingly fresh prata from their resident prata counter. For the crab buffet, look forward to the crab masala; it is very spicy but extremely flavourful and gratifying.

THE ULTIMATE CRAB FEAST AT PARKROYAL ON BEACH ROAD

6 May 2016 to 26 June 2016
Buffet Dinner (Daily) – 6pm to 10pm – Adult: $75, Child: $45
Buffet Lunch (Sundays only) –  12pm to 2pm – Adult: $68, Child: $41

Pre-Mother’s Day Special
Buffet Lunch (Saturday) – 7 May 2016, 12pm to 2pm – Adult: $68, Child: $41
For reservations, call +65 6505 5710 or email dining.prsin@parkroyalhotels.com.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 12am
Nearest Station: Nicoll Highway

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