From the humble streets of Chinatown to the enclave of old Kampong Glam, PARKROYAL on Beach Road’s all-day dining buffet restaurant has long been known to deliver excellent renditions of local classics. Drawing inspiration from Singapore’s rich culinary landscape, the chefs here spare no effort in preparing a sumptuous buffet spread of mega proportions.

Their all-new weekend lunch and dinner spread—happening from now until 30 April 2019—encompasses cuisine spanning the far reaches of Southeast Asia from their Indonesian-inspired Wagyu Beef with Rendang Sauce, cult favourite, Salted Egg Yolk Crab and their all-new Claypot Rock Lobster with Fish Maw Soup that’s worthy of multiple helpings. Birthed from the hands of an experienced team of chefs, this weekend spread boasts a rustic, nostalgic appeal—one delicious mouthful at a time.

If you haven’t quite gotten over the recent Chinese new year holiday, then perhaps some proper feasting is in order. And to make your weekend dining experience even better, our readers can quote “LIC25” to enjoy a 25% discount on the weekend lunch and dinner buffet!

WAGYU BEEF WITH RENDANG SAUCE

There’s much to look forward to in the meat department and the one dish that’s worth having seconds of is their Wagyu Beef with Rendang Sauce. Tender, gorgeously pink and finished with a multi-dimensional gravy, this centrepiece stunner is one that’s worthy of multiple helpings.

The Wagyu beef, in all its tender, buttery glory is perfect on its own but what really takes it to the next level is the beautifully done rendang sauce. Much less viscous than your typical rendang gravy, do not be fooled because for what this sauce lacks in thickness, it sure as heck makes up for in flavour. A whirlwind of fresh flavours, the elements of lemongrass, ginger, garlic, turmeric and chilli do well to blanket the decadent Wagyu.

ROAST DUCK

Earning its place among the variety of premium meats over at the live carving station, do not miss your opportunity to snag a piece of their Roast Duck. We were fortunate to land ourselves the thigh portion which was tender and oozing with its own natural, flavour-packed fat.

Roasted to juicy perfection, the meat is succulent and devoid of any gaminess. During cooking, the fat of beneath the outer skin is properly rendered out, resulting in a paper-thin skin that’s crispy and delicious.

SOFT SHELL CRAB WITH WASABI MAYO

As addictive as a tub of love letters, one will find it incredibly difficult to resist going back for seconds (even thirds) for these deep-fried bad boys. Coated lightly in a flavoured batter and fried to crispy perfection, these delicious morsels taste similar to seafood tempura but better. Drizzle some wasabi mayo over it for a heightened depth of flavour.

SINGAPORE CHILLI CRAB WITH DEEP FRIED MANTOU

A staple at Ginger, their rendition of chilli crab is always a crowd pleaser. With all the foundations of the iconic dish done right—from the sweet, spicy and subtly tangy sauce to the quality of the crabs that are cooked just right—it’s hard to say that their take on it is anything but delicious.

Thickened with a beaten egg, the sauce develops thick, almost spreadable consistency that is just perfect when paired with deep-fried mantou.

SALTED EGG YOLK CRAB

Buttery, creamy but above all, savoury with a subtle zing, their rendition of the ever-popular Salted Egg Yolk Crab will have you diving in for seconds. Albeit the sauce is thick, the flavour was nicely balanced and well rounded out by the aromatic curry leaves. The crab meat was sweet and firm, serving as a worthy accompaniment for the luxurious salted egg yolk sauce.

CLAYPOT ROCK LOBSTER WITH FISH MAW SOUP

New to their arsenal of crustaceans is the Rock Lobster. To best appreciate the natural flavours of their premium Rock Lobster, we highly recommend heading over the live station to get yourself a serving of their Claypot Rock Lobster with Fish Maw Soup.

Cooked à la minute, the chef heats up 3 sizeable halves in a claypot of fish maw soup. Clear and comforting, the soup is flavoured simply with Chinese cooking wine, fresh broth and fish maw.

ROCK LOBSTER IN BLACK PEPPER SAUCE

If you’d much prefer something with a tinge of heat, definitely go for the other option which sees these sweet, fleshy crustaceans cooked in a flavourful black pepper sauce alongside aromatics such as curry leaves and garlic. Aptly peppery and fragrant without overshadowing its natural flavour, this dish was well executed, pushing the potential of the otherwise mildly flavoured lobsters and giving it an edgier appeal.

STIR-FRIED HOKKIEN PRAWN NOODLE WITH OBAR LEAVES

We set pretty high standards when it comes to Hokkien mee and we’re never slow to crucify anyone who desecrates one of our all-time favourite local dishes. Fortunately for us, no nails and crosses were required this time. On the contrary, the dish was well executed and encompassed all the right qualities of a good Hokkien mee.

The wok hei aroma and flavour was apparent and the noodles were cooked to just the right consistency—moist but not saucy. The dish boasts an intense flavour of fresh prawns and pork, and the strands of egg noodles did well to absorb all of it.

DIY KUEH PIE TEE

A hugely popular Peranakan snack, one of the things we tend to repeatedly gravitate towards is their DIY Kueh Pie Tee Station. For one, the thin and crispy tart shell (known as the kueh) is fresh and the pie tee—the sweet mixture of finely diced vegetables—is soft, sweet and flavourful.

Here’s a tip on how to achieve that perfect one-biter: fill it up about three-quarters of the way with their delicious pie tee and top it off with a smidgen of sambal, a tiny drizzle of sweet sauce and a few coriander leaves. Spicy, sweet and fresh all in one bite, it’s impossible to stop at just one.

In need of something to look forward to over the weekend? Let Ginger be your solution, and while you’re at it, don’t forget to quote “LIC25” to enjoy a 25% discount on the weekend lunch and dinner buffet!

Premium Madness Weekend Dinner Buffet (Fri to Sun)
Now until 30th April 2019
Daily: 6pm – 10.30pm
Adult: S$68++, Child: S$34++

Premium Madness Weekend Lunch Buffet (Sat & Sun)
Now until 30th April 2019
Sat & Sun: 12pm – 2.30pm
Adult: S$58++, Child:

Terms & Conditions:

• Prices are subject to service charge and Goods and Services Tax (GST).
• The Management reserves the right to replace dishes without prior notice.
• All dishes are on a rotational basis.

GINGER
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
For reservations: +65 6505 5710 or dining.prsin@parkroyalhotels.com
Nearest Stations: Bugis / Nicole Highway

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

Pan Pacific Orchard Singapore’s 10 at Claymore has done it yet again; Chef Andy and his team have impressed us with yet another buffet spread that is bound to leave you salivating with anticipation.

This time, Chef Andy and his team are giving their all as the restaurant will serve its last buffet on 31 March 2018. Pan Pacific Orchard, Singapore will close for redevelopment from 1 April 2018, and will continue to be managed by Pan Pacific Hotels Group. That’s right, we will definitely miss our feasts at 10 at Claymore; it has been so many years and it feels like home to us.

Meanwhile, we sure look forward to the upcoming line-up which will feature ten of the all-time signature dishes in the last decade. For the month of March, enjoy a repertoire of Chef Andy’s signatures all in one seating—there will be Australian Wagyu Tomahawk Beef, Alaskan King Crab, Rack of Lamb, Pan Seared Canadian King Scallops and some of his classic Penang dishes such as Air Itam Assam Laksa, Char Koay Teow and Spicy Tiger Prawn Noodles.

Image courtesy of Audrey and Mok Photography

We have had the privilege of trying many stellar buffet dinners in Singapore, but this is one super epic buffet dinner at an unbelievable price; you’d be sorry if you missed it. From now until 31 Mar 2018, simply quote ‘ladyironchef’ upon making your reservations and you get to enjoy the very special price of S$105++ for 2 pax for this All-time Top 10 Eats At Claymore dinner buffet.

Deal of the year though we are only into the 2nd month of 2018? We don’t doubt that.

AUSTRALIAN WAGYU TOMAHAWK STEAK

For those of you who do not know, the Tomahawk Steak is an on-the-bone steak cut from the fore-rib with the bone still intact. The very long bone is then French-trimmed, leaving a beautiful presentation of the steak.

Chef Andy’s Australian Tomahawk Wagyu Steak is roasted slowly before being seared to a wonderful medium doneness, leaving a crisp caramelised crust; the meat comes with the right amount of fat, with its juices locked in thanks to the reverse-searing technique, and seasoned with a little dose of truffle oil to enhance the taste and aroma.

SLOW ROASTED RACK OF LAMB

Lamb is not appreciated by many due to a certain pungent smell and its gamey taste. However, this wonderfully grilled lamb rack has little to none of its pungency, and we would recommend everyone to give it a try.

Chef Andy gets his lamb from New Zealand. The tenderness of it alone speaks volumes about how well prepared it is. Perfectly seasoned and moist with every bite, you just need a glass of Shiraz (which isn’t part of the buffet, but you have the option of ordering it à la carte) to complete your experience.

ALASKAN KING CRAB LEGS

With a fresh and unique sweetness to it and a delicate soft texture with every bite, these Alaskan King Crab Legs are totally worth getting your hands messy over.

This premium seafood certainly does not come cheap, and to enjoy them on a free-flow basis in a buffet? Yes, we are definitely in.

PAN SEARED CANADIAN KING SCALLOPS

Loved by many, scallops are not only tasty but also a healthy option.

These Canadian King Scallops are succulent, firm, and mildly chewy, and completely packed with flavours. We found ourselves enticed by the fragrant aroma alone and enjoyed the rich creamy taste of it to the fullest.

BAKED OYSTERS

Oysters in a buffet is usually freshly shucked, and rarely you would find them cooked for the lineup. 10 At Claymore’s dinner buffets are hugely known for their freshly shucked oysters, but expect something different this time around. Chef Andy has new tricks up his sleeves.

Plump and juicy and baked with a housemade chilli mayonnaise that is rich and creamy, these baked oysters are definitely up our alley. You would find that the taste of the sauce is very similar to nacho cheese, but with a spice that accents the sauce with an Asian twist.

BLACK PEPPER CRAB

This is another crab in the buffet spread that you do not want to miss out on. Get your hands messy again with the black pepper crab that boasts an incredible flavour due to the spices used in its marination which complements the natural sweetness of the crab.

PENANG CHAR KOAY TEOW

Chef Andy is from Penang and he does Penang food really well. Trust him to whip up a dish of authentic Penang Char Koay Teow; we are unabashedly huge fans.

The distinct wok hei has won us time and time again. We know we are definitely going to miss Chef Andy’s Char Koay Teow. And if you haven’t tried it, this is your chance to go all out.

PENANG PRAWN NOODLES

And if you are a fan of prawn noodles soup, try Chef Andy’s Penang-style Spicy Tiger Prawn Noodles.

The broth is simmered over low heat for many hours with premium tiger prawns, resulting in a full-bodied soup that is mildly spicy and comes with a strong fragrance of everyone’s favourite red-fleshed seafood.

AIR ITAM ASSAM LAKSA

Assam Laksa is quite an acquired dish but those who really love it will know how to appreciate Chef Andy’s rendition. It is essentially Nyonya-style hot and sour fish noodles.

The Air Itam Assam Laksa is prepared with fresh Barramundi fillet and the Assam paste used in this dish were all hand-carried back from Penang by Chef Andy himself. Zero doubts that what you are getting is the most authentic bowl you can ever find in Singapore.

BRAISED PORK

Last but certainly not least, the 10th item of the line-up is the Braised Pork. Prepared with a traditional recipe that Chef Andy brought from his home in Penang, this braised dish—better known as Babi Pongteh—is robust in flavours and best enjoyed with a simple bowl of white rice.

Premium Kurobuta pork is used, and the end result is a fattier version that is very much fuller in flavours.

From now until 31 Mar 2018, simply quote ‘ladyironchef’ upon making your reservations (via +65 6831 6686 or email dining.ppsgo@panpacific.com) and you get to enjoy the very special price of S$105++ for 2 pax for this All-time Top 10 Eats At Claymore dinner buffet.

For dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

Terms and Conditions:
**Valid only for Dinner Buffets (Monday to Sunday).
**Not valid for any Lunch Buffets.
**Not valid on any special occasions, the eve of public holidays or on public holidays.
**Blackout and closed-out dates do apply.
**Not valid with any credit card discounts and promotions or any on-going promotions.
**Reservations are required and subject to availability.
**The hotel reserves the right to amend the promotional details without prior notice.
**The hotel reserves the right to change its seasonal items without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

Dinner Buffet Only
1 March to 31 March 2018 (Mon to Sun)
6pm – 10.30pm: S$70++ (Adult), S$35++ (Child aged five to 12 years old)

10 at Claymore
Pan Pacific Orchard, Singapore
10 Claymore Road
Tel: +65 6831 6686
E-mail: dining.ppsgo@panpacific.com
Daily Dinner: 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

Izakaya bars are all the rage now, especially among the office crowd and En Dining (previously known as En Sakaba) under the Izakaya Japanese Dining Group (which manages En Japanese Dining at Mohd Sultan, En Japanese Dining Bar at Bukit Timah and Z’en Japanese Cuisine) is not a name unheard of.

Now with a total of 4 new outlets—each boasting different concepts—this izakaya slash Japanese restaurant group is a true haven for those in search of tantalising Japanese fare, a chic yet cosy spot to relax at and a solid tipple.

Introducing its new flagship restaurant and the group’s fourth outlet, En Dining at Capital Tower is set to enthrall with their stellar shabu shabu offering, visually stunning à la carte items as well as a selection of curated Japanese whiskies and sake for your after-work tippling pleasure.

For a limited period and exclusive only at Capital Tower, En Dining is having a hot pot buffet dinner that comes with a selection of appetisers, 3 kinds sashimi platter, wagyu sushi, prawn and vegetables tempura, Häagen-Dazs ice cream as well as a monumental shabu shabu that sees unlimited servings of Japan’s No. 1 of Miyazaki wagyu beef, premium zuwai kani queen crab, ibérico kurobuta pork, assorted vegetables, udon and Japanese porridge—all at only S$78++ per pax (U.P. S$108++ per pax).

We kid you not, from the sweet flesh of the queen crab to the perfectly marbled, melt-in-your-mouth Miyazaki Wagyu, this is a shabu shabu feast that you must try and you’d be a fool if you missed it.

If your idea of a Japanese izakaya is a shabby, small and dimly lit hut then En Dining’s flagship will change that perception. The interior is decked out in beautiful furnishings that screams chic and cosy.

We especially adore the bar counter that allows diners to peek into the open kitchen, as well as the wide selection of premium Japanese spirits and sakes on display.

APPETISER, SASHIMI, TEMPURA 

The buffet commences with an assortment of 3 different appetisers, each with different textures and flavours, yet sharing an element of freshness that no doubt will help to ease diners into the heavier courses.

Their sashimi platter comes with 3 varieties of seasonal fish and seafood, cut thick and gorgeously presented while the tempura platter consists of ebi (prawn) and a variety of vegetables—all deep-fried to crispy and golden perfection.

Considering that the buffet commences with these 3 stellar items, what follows may prove a tad too hard to resist. Period.

JAPAN’S NO.1 MIYAZAKI WAGYU SUSHI

To fully experience the natural taste of Wagyu, the buffet comes with a serving of Wagyu Sushi. Served raw atop sushi rice and garnished with freshly diced scallions, each mouthful promises a delicious flavour punch of pure beefy goodness that runs off your tongue almost like butter.

JAPAN’S NO.1 MIYAZAKI WAGYU (UNLIMITED SERVINGS)

Nobody leaves En Dining without having some A5 Miyazaki Wagyu Beef and this was love at first sight for us. From top-notch farms in Japan to the waiting mouths of hungry patrons, En Dining’s elite offering—premium Miyazaki Wagyu beef—is one that promises sheer, melt-in-your-mouth decadence in every bite.

An order of their prized Miyazaki Wagyu sees a platter of elegantly laid out slices of perfectly marbled beef, pleasing not only to the tongue but also to the mind and eye. Whether you deem yourself a wagyu connoisseur or not, a sight like this is the pinnacle of gourmet.

Our suggestion is to not overcook it. Simply simmer your beef for a few seconds and bring it to a pinkish-brown shade, remove it, and dip it generously in ponzu to bring out the best of the fatty beef.

A good point to note about the restaurant’s prized Miyazaki Wagyu is that it has won various prestigious industry awards, including the most honoured ‘Prime Minister Award’ by the Wagyu Registry Association in Japan for its outstanding meat quality.

Given to the best cattle once every five years, this award has been won by Miyazaki Wagyu for 3 consecutive contests, meaning it has held the reigns for 15 years and has been labelled ‘Japan’s Number One Beef’ ever since!

In terms of marbling, firmness, texture and sheer lustre of the fat within the wagyu, this is easily one of the best things you can ever put into your mouth.

IBÉRICO KUROBUTA PORK (UNLIMITED SERVINGS)

The Miyazaki Wagyu may be a showstopper in its own right but following close behind is the Ibérico Kurobuta Pork. Also available in unlimited portions, this gorgeous pork variety boasts a delicate, nutty flavour with melt-in-your-mouth marbling.

ZUWAI QUEEN CRAB (UNLIMITED SERVINGS)

Yet another highlight of this shabu shabu buffet is the unlimited servings of premium Zuwai Kani Queen Crab.

Sweeter in comparison to its male counterpart, the Zuwai Queen Crab is deemed by the chefs here a better choice for Japanese shabu shabu as it adds a heightened sweetness to the overall soup broth. The delicate flesh of the crab is insanely sweet and produces a lovely aroma when allowed to cook gently in the Bonito broth.

MIYAZAKI WAGYU SPECIALITIES

Besides shabu shabu, En Dining also prepares their highly prized Miyazaki wagyu in a number of ways (and in various cuts too) to allow diners to fully appreciate the premium quality beef at its best—namely in the form of sushi, sashimi, carpaccio and more!

A dish that beautifully enhances the wagyu and brings out the most of its beefy potential is the Wagyu With Quail Egg. Sliced into thin strips and topped with a quail egg yolk, what you get is a simple cold dish that fully allows you to savour every morsel of flavour.

Serving sizes may be a tad small but believe us when we say, you probably wouldn’t be able to stomach more than one serving of this given how rich the components are.

These Wagyu Specialties are available at all 4 restaurants—Capital Tower, JEM, Orchard Central and Clarke Quay.

SASHIMI PLATTER

As if all that unlimited servings of decadence are not enough, you will be spoilt with a deluxe platter of sashimi as part of the buffet.

PRAWN AND VEGETABLES TEMPURA

Also included in the buffet is this plate of tempura that comes with prawns and an assortment of vegetables such as eggplant, sweet potato and pumpkin. Each one is coated with a light batter mix and deep-fried to a golden colour and served with a bowl of Tentsuyu dipping sauce.

DESSERT

After all that feasting, you might think of turning down dessert but we all know deep down, there is always room for dessert. End your meal on a sweet note with a creamy and robust matcha ice cream from Häagen-Dazs, topped with whipped cream and a dollop of azuki paste.

With such an exciting line-up, En Dining’s Japan No. 1 Miyazaki Wagyu and Premium Queen Crab Hotpot Buffet is one you cannot miss out on. For a limited period only, indulge in 90 minutes of unlimited servings of premium meats and seasonal delicacies at only S$78++ (usual price S$108) per pax.

For dining reservations and enquiries, please call +65 6423 0110 or RSVP at http://www.ensakaba.com.sg/buffet-promotion/.

*This offer is only available at En Dining Capital Towers outlet from Monday to Friday after 5pm and Saturday.

*Valid with a minimum order for 2 pax.

*The menu may change without prior notice.

*Price is subjected to 10% service charge and 7% prevailing GST.

*Management reserves the rights to change terms and conditions without prior notice.

*Valid for dine-in and duration is a maximum of 90 minutes only.

A LA CARTE DISHES

Aside from their premium buffet, En Dining’s menu also boasts a range of delectable a la carte dishes such as Wagyu Sushi, Wagyu Tobanyaki, Wagyu Sukiyaki and Wagyu Yukke.

One of our favourites is the Japanese porridge where diners get to enjoy Japanese pearl rice that is stirred into the flavourful dashi broth and allowed to simmer until soft. It is then finished off with the addition of raw eggs which acts as a thickener as well as provides the porridge with a secondary layer of richness and depth.

En Dining Capital Tower

168 Robinson Road #01-10
Capital Tower
Singapore 068912
Tel: +65 6423 0110
(Closed on Sundays)
Mon to Sat: 11am – 11pm
Nearest Station: Tanjong Pagar

This post is brought to you by En Dining.

Nestled within Emporium Shokuhin in Marina Square, Gyuu+ Yakiniku Grill is Japanese beef heaven. 

Their all-you-can-eat buffet option is available for lunch but the premium a la carte wagyu dinner buffet is what you should be looking out for. Featuring the best of Japanese beef cuts—including succulent beef aged for 14, 21 and 28 days—and other types of fresh meat, seasonal fish and seafood, this is one Japanese barbecue restaurant that will leave you with happy bellies.

Boasting a refined interior with low and warm lighting for a sophisticated ambiance, Gyuu+ Yakiniku Grill’s dark wood theme and personal dry aging room reminds us of high-end yakiniku restaurants in Japan. Yes, this is the place to impress your significant other and business associates.

Signature dishes include A5 Miyazaki Shin, USDA Sirloin Steak, USDA Prime Sirloin, Kurobuta Pork Rosu Steak and Pork Shoulder Tare that are air-flown all the way from Japan, Australia and U.S.A.

If you think all that premium meat sounds heavy on your wallet, rest assured that prices are kept affordable as Gyuu+ Yakiniku Grill leverages on Emporium Shokuhin’s direct sourcing means. Top-notch Japanese beef at lower prices? We are sold.

Seafood lovers are not neglected too—the restaurant gets its selection of live lobsters and crabs from the tanks at Emporium Shokuhin. Tasty a la carte options you have include Hon Maguro Steak (S$18++), Madai Fillet (S$16++), Scallops (S$18++) and Prawns (S$13++).

Mon to Thu: S$98++
Fri to Sun, Eve of PH & PH: S$108++

Gyuu+ Yakiniku Grill
6 Raffles Boulevard
#01-18, Emporium Shokuhin
Marina Square
Singapore 039594
Tel: +65 6224 3433
Daily: 11.30am – 3pm, 6pm – 10pm
Nearest Station: City Hall / Esplanade / Promenade

It is time to feast again at Pan Pacific Orchard, Singapore’s 10 at Claymore. The hotel’s star restaurant always surprises us with their thematic buffet spreads. Brace yourselves, beef and seafood lovers.

For the next line-up, tuck into a lavish spread of international cuisine and savour the robust flavours of Australian beef Wagyu Tomahawk, fresh Boston lobster and three varieties of oyster.

This fit-for-a-king lineup is aptly named ‘Beef and Reef’ which beautifully encompasses the best of both land and sea, and prices start from S$68++.

But you know what? You are going to enjoy a special price because you are learning about the buffet from us. From 01 July 2017 to 30 September 2017, quote “ladyironchef-two-for-$98-beef-and-reef” upon making reservations to indulge in endless helpings of Wagyu beef, lobsters and oysters at only S$98++ for two pax!

AUSTRALIAN BEEF WAGYU TOMAHAWK

The new addition to the award-winning 10 at Claymore’s buffet menu is the tender and flavourful Australian beef Wagyu Tomahawk. Incredibly tender, the grain-fed Australian beef derives its buttery texture and superior taste from its four to five percent marbling.

For the uninitiated, the Tomahawk steak refers to a cut of beef ribeye that has five or more inches of extra rib bone jutting out of it. More for presentation purposes, it is called a ‘tomahawk’ cut because the steak with the long bone intact resembles a single-handed axe known as the tomahawk.

The meat is slowly roasted and marvellously seared to obtain a caramelised crust while retaining the succulent juiciness of the Wagyu. The rich and intense flavours of the thickly sliced meat are sure to please the most discerning of diners.

With the Wagyu beef cooked bone-in, you can expect a more flavourful piece of meat. During cooking, the flavourful and complex marrow in the middle of the bone melts and runs out onto the meat itself, further infusing it with more intense, beefy flavours.

Incredibly moist, flavourful and melt-in-your mouth tender, the wagyu tomahawk is indeed a stellar dish of the buffet line-up.

BOSTON LOBSTER

This season’s promotion also sees unlimited servings of Boston lobsters on ice. The sweet lobster meat is best appreciated when dipped in clarified butter or with a dash of Tabasco sauce.

For something heartier, you can also request to have it cooked with garlic and clarified butter. This simple preparation method does well to not overpower the natural sweetness of the lobster but instead, enhances the flavour. It was so addictive and our hearts were won instantly.

THREE KINDS OF OYSTERS

Oyster lovers will get very excited. Featuring a tantalising trio of oysters from France, Ireland and the USA respectively, fans of the delectable mollusks are in for a treat—as you always would because 10 at Claymore has already made a name for themselves with their quality oyster offerings.

Plump, juicy and super fresh, it really doesn’t get any better than this.

For first timers, this would serve as an opportunity for you to try different varieties so you can finally decide on the kinds you like.

We recommend you start with the plump and smooth American Oysters from Washington Bay as they are milder in flavours and definitely not overwhelming.

For more robust flavours, dive straight for the Irish Premium Oysters which are loved for being creamy and luscious. Those with a fondness for oysters that are less fleshy but equally juicy can opt for the French Fine de Claire Oysters.

Try too, the hearty and robust flavours that come with oysters from Australia. They are simply delightful with a hit of fresh lemon.

Nothing upsets us more than watching oysters pre-shucked and left out in the open for hours. At 10 at Claymore, you will see no such thing. Get your oysters shucked to order by resident chefs, or even skilfully transformed into the much-loved crispy Oyster Omelette.

‘Beef and Reef’ also includes a selection of 10 at Claymore’s signature Penang favourites, Asian delights and international dishes as well.

Try to keep your bellies for the sweet stuff too! Their house-made desserts, pastries and crepes with evergreen toppings from durian to sweet corn are to die for!

Diners are invited to enjoy the gastronomical promotion when the season opens from 01 July 2017 to 30 September 2017 for dinner from 6pm to 10.30pm. Judging by the overwhelming success of their previous Oyster and Lobster Occasions Buffet, our advice is to make your reservations early.

Remember to quote “ladyironchef-two-for-$98-beef-and-reef” to enjoy the ‘Beef and Reef’ promotion at S$98++ for two pax. The buffet is available for dinner only from Monday to Sunday.

For dining enquiries and reservations, please call +65 6831 6686 or email dining.ppsgo@panpacific.com.

UPDATE: 10 at Claymore’s Beef & Reef Buffet has been fully booked on all Saturdays and Sundays in August.

**Not valid on any special occasions, eve of public holidays or on public holidays. Blackout and closed-out dates do apply.

**Not valid with any credit card discounts and promotions or any on-going promotions.
**Reservations are required.
**The hotel reserves the right to amend the promotional details without prior notice.
**Price stated is subject to service charge and Goods and Services Tax (GST).

10 at Claymore
Pan Pacific Orchard, Singapore
10 Claymore Road
Tel: +65 6831 6686
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Pan Pacific Orchard, Singapore.

Satisfy the carnivore in you at PARKROYAL on Beach Road from 5 September to 26 October 2014 at Plaza Brasserie’s For The Love of Roasts buffet dinner (adult S$65++, child S$39++) which features an all-you-can-eat buffet spread of premium meats. The highlights include Wagyu D-Rump Roast, 200-day Grain-fed Prime Ribs, Angus Beef Tenderloin Roast, Roast Pork Collar as well as exotic meats like Braised Kangaroo Tail, and Braised Ox Tongue… We bet you are just as excited as we are!

For The Love of Roasts is Plaza Brasserie at PARKROYAL On Beach Road’s inaugural presentation of a buffet that is centered around tantalising roasts and exotic meats, and the chefs have definitely gone all out to impress with their best offerings that will feed a king.

[ GIVEAWAY ] We are also giving away 3 pairs of weekday buffet dining vouchers to retreat to an evening of feasting at For The Love of Roasts buffet. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

Whenever we go for buffets, we always stay away from the roast section. Well, simply because most of the time, the roasts are over-cooked, dry and nothing near appetising at all. To be honest, we were apprehensive about Plaza Brasserie’s For The Love of Roasts. prior to stepping in. But our worries were eased, and we really could not be more pleased.

The chefs have stayed true to their cooking philosophy – all the roasts and meats are superbly cooked to medium rare. Every slab of meat is prepared to the ideal doneness, with precise control of the temperature and roasting time (chefs’ secret here), and there was not an item that disappointed. Steaks are usually best prepared medium rare, but if you cannot take the sight of red patches in your meat, the chefs will be more than happy to roast your portion till your preferred doneness; your request is their command.

The star of the show is without a doubt the Wagyu D-Rump Roast. In all honesty, we have no idea how Plaza Brasserie manages its food cost by serving wagyu beef in a buffet. While wagyu d-rump is not the most expensive nor the best well-marbled wagyu, it is undisputedly a fine piece of meat and this alone is reason enough to try the buffet. You get to eat all you can here. Yes, you get the idea that you are on your way to heaven.

Pace yourself with the Wagyu D-Rump Roast though, because you would want to save room for the 200-day Grain-fed Prime Ribs and Angus Beef Tenderloin Roast. What more can you ask for when you get such a mouth-watering selection of roast?

It is not every day that you get to try kangaroo meat in Singapore, and if you are adventurous enough, we dare you to try the Braised Kangaroo Tail which is slow cooked for five hours. And by the way, they do not come cheap too even if you can even find them at regular restaurants, so we’d say just go for it! For bone marrow lovers, you will be thrilled to know that you are in for unlimited Baked Bone Marrow for dinner, too.

Continue your feast with Roast Lamb, dry-cured Reserva Ham, Sliced Air-dried Beef, Roast Pork Collar, Kurobuta Pork Sausages and Guinness Beef & Pork Sausages. Alas! We kid you not when we said that the chefs have prepared a lot of meat.

The condiments for the roasts are equally mind-blowing. Choose from béarnaise, black pepper sauce, chilli sauce, green peppercorn sauce, horseradish, hotdog relish, mango chutney, mint jelly, mushroom sauce, mustard, plum sauce, tabasco, thyme jus, and Worcester sauce.

There are also various Chef’s ‘Live’ Cooking Stations that offer Plaza Brasserie’s signature dishes. Our favourite is the Indian food station where you can get really good roti prata – plus free shows by the Indian prata man who flips your dough right before your eyes. This time round, Plaza Brasserie is also having a Risotto Station where the chef will cook Risotto with Mushroom & Pumpkin in summer truffle oil ala minute.

Regulars to Plaza Brasserie will also know to look forward to home-cooked Asian dishes from the signature “Best of Asia” buffet. So much food, so little stomach space.

For a change of taste, head over to the dessert buffet and try Agar Agar, Durian Crepe, Durian Paste, Bubur Cha Cha, Bubur Terigu, Pulat Hitam and Tau Suan!

For The Love of Roasts (S$65++ for adult, and S$39++ for child) is available during dinner buffet (6pm – 10.30pm daily) from 5 September to 26 October 2014. ANZ, CIMB Bank, DBS, Diners Club, HSBC, Maybank, NTUC and OCBC cardholders get to enjoy 15% savings for the buffet dinner, while UOB cardholders get 15% off for the total bill.

For more details, go to PARKROYAL on Beach Road’s website, and like them on facebook.

PLAZA BRASSERIE FOR THE LOVE OF ROASTS BUFFET VOUCHERS GIVEAWAY

1. Plaza Brassserie is giving away 3 pairs of weekday buffet dining vouchers for For The Love of Roasts.
2. Leave a comment in this post to tell us which meat dishes you want to try at Plaza Brasserie, and why we should choose you.
3. ‘Like’ PARKROYAL on Beach Road on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 13 September 2014, 2359 hrs.
6. Winners will be notified by email.

Updated // The three winners are Evon, Li Hui and Michellin.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One
Tel: +65 6505 5710
Daily: 6pm – 10.30pm
Email: dining.prsin@parkroyalhotels.com

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