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.