Featuring unlimited servings of lobsters, tiger prawns,and mussels, as well as top-notch local dishes, even calorie-counters won’t be able to resist this new buffet
As a self-professed health freak, I’ve never been one for buffets. Don’t get me wrong; I’m a foodie through and through – I just try not to overindulge too often, and save the decadent nosh for “cheat days” and special occasions.
So when the chance to try out Ginger, PARKROYAL on Beach Road’s new buffet resto, came up, I knew I was in for the mother of all cheat days. Unlimited lobsters on ice, other amazing seafood such as mussels, prawns and clams, plus an assortment of local and Straits cuisine? Yes, please! Ginger is also helmed by Executive Chef Andy Oh, who was awarded ‘Best Head Chef’ at the recent World Luxury Restaurant Awards– naturally, I was totally psyched about dining there for the very first time.
Donning stretchy pants to this buffet is not optional if you’re a seafood fan, with a staggering variety of options. I started off with the mouthwatering lobsters, mussels, prawns and clams on ice, before moving on to Chef Andy’s signatures. The Crustacean Hotpot had me drooling, with crab, lobsters, tiger prawns and mussels simmering in a flavourful seafood broth. I then tucked into my personal favourite: Salt-Baked Whole Seasonal Fish – delightfully tender and flaky salmon. Next up was the crowd-pleaser: Chilli Crab drenched in a savoury and mildly spicy sauce. Don’t forget to load up your plates with the yummy mantous (deep-fried buns) to soak up the leftover sauce!
For those with a weakness for local street food, the extensive Chinese, Malay, Indian and Peranakan spread at Ginger will hit the spot. Head to the live cooking stations and get your Penang assam laksa (a tangy rice noodle dish) and Hokkien prawn noodles fix, or grab a few sticks of satay (skewered meat) that are grilled on the spot.
Fancy a bit of DIY action? Make your own rojak (a Malay salad) by choosing your favourite fruits and veggies and toss them up with dough fritters and chopped peanuts in a special black sauce. I have to admit: it was fun constructing my own kueh pie tees, crispy shells filled with shredded Chinese turnips, shrimps, chopped hard-boiled eggs and more.
If there’s still room for dessert (let’s be real, there always is), dig into some Peranakan kuehs like ondeh ondeh (rice cake coated with coconut) or kueh lapis (layered cake). Scoop up some tau suan (mung bean soup), gula Melaka and lemongrass ice cream, or better yet – pile on your own desserts at the chendol (iced dessert consisting of rice flour jelly, coconut milk and gula Melaka) and ice kachang (shaved ice topped with beans and corn) stations.
Needless to say, I was thoroughly satisfied by the end of my dinner – the wide selection of quality seafood and delish local fare is worth every single penny – and calorie. Cheat day well spent, indeed.
Feeling hungry yet? From now ‘til 31 August, quote “HCGINGER” while making your reservation and enjoy a buffet dinner (Monday to Sunday) or lunch (Saturday and Sunday only) at $42++ (U.P. $58++).
Ginger, 1/F PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591, p. 6505 5710, e. email@example.com.
This article is sponsored by PARKROYAL on Beach Road