From now to 17 November, head to Ellenborough Cafe in Paradox Singapore Merchant Court for the lavish seafood buffet Ocean’s Bounty, featuring premium selections such as Fresh Oysters, Snow Crab Legs, and Boston Lobsters.
Dive into live stations offering Gratinated Lobster with your choice of sauces or explore a variety of local delicacies like Lobster Claw Lemak Nanas, Sambal Shellfish, and Chilli Crab.
Ready for a seafood experience like no other? Man Fu Yuan in InterContinental Singapore has teamed up with Alaska Seafood to bring you a limited-time tasting menu that’s all about wild-caught, sustainable seafood straight from Alaska’s icy waters.
Under the expert hands of Executive Chinese Chef Aaron Tan, each dish is crafted to perfection. Don’t miss your chance to taste these rare delicacies before they’re gone—this is a seafood lover’s dream come true!
Featured here are
Roasted Smoked Irish Duck with Thai Mango, Golden Pumpkin Flower, Passion Fruit Dressing, and Honey Glazed Iberico Pork Collar 香芒茶熏伦敦鸭；百香果金瓜，鱼子；蜜汁西班牙叉烧皇
Pan-Seared Pacific Cod with Citrus Red Wine Sauce 西拉红酒煎鳕鱼（煎）
Marinated Mini Lotus Roots with Citrus Orange Sauce 香橙莲藕苗
Steamed Pacific Cod with Preserved Chopped Chili and Scallions 香葱剁椒蒸（蒸）
Marinated Vine Tomato with Plum Sauce 话梅小番茄
Baked Black Cod with Miso Glaze, Egg White, and Baby Broccolini 味增焗鳕鱼（焗）
Preserved Mandarin Orange with Truffle Slices 松露金柑汇
Deep-Fried Black Cod with Mango Salad and Homemade Sweet & Spicy Sauce 西施香芒伴鳕鱼（炸）
Three-Minute Glutinous Rice with Kurobuta Pork Sausage 3分钟．黑豚双腊味生炒糯米饭
Chilled Almond and Barley Cream with Peach Collagen and Ice-Cream Served in Coconut Husk 椰皇杏仁贝利雪糕，桃胶
Enjoy 50% off for second diner from now to 10 November at The Singalicious Buffet in Orchard Hotel Singapore.
Start with the seafood section which includes snow crab, prawns, scallops, and Boston lobster (available during weekend dinners).
There is a DIY station for Kueh Pie Tie and Rojak, along with soups, Japanese selections such as assorted sashimi, sushi, and unique items like Nasi Lemak Maki.
Chinese dishes include favorites like Singapore Chilli Crab with Deep Fried Mantou, Stir-fried Crayfish Or Prawns, Steamed Seabass Fillet and Braised Pork Trotter.
The buffet also includes a variety of street food and fusion dishes such as Oyster Omelette, Char Siu Pizza, and Otak-otak.
The Malay section highlights Blue Pea Coconut Rice with Lemongrass Fried Chicken, while the Indian section serves Mutton Shank Curry, Butter Chicken, Tekka Biryani, and Naan.
Carving stations offer items like Laksa Infused Wagyu Beef Rump (weekdays only), Australian Prime Rib (weekends only), and Kambing Bakar Ala Kampung.
The pasta station offers Pasta Alla Ruota on weekdays and Truffle Pasta Alla Ruota on weekends.
Grilled options include tiger prawns, sambal sotong, satay, chicken wings, and baked oysters. The dessert selection features whole cakes, such as Pandan and Cempedak Cake, alongside shooters like Chendol and Milo Mousse, mini pastries, and live stations for durian crepes.
York Hotel is bringing back its popular Penang Hawkers’ Fare for the second time this year from now to 22 September, at White Rose Café. Guests can enjoy a variety of authentic Penang hawker dishes prepared by experienced hawkers from Penang, served à la minute. The menu features favorites like Penang Laksa, Oyster Omelette, Char Kway Teow, and Chendol, accompanied by unlimited beverages such as coffee, tea, and Teh Tarik.
There is a also lucky draw for diners to win a pair of return air tickets to Penang, valid for travel between October 1 and December 15, 2024.
Pacific Emporium at Pan Pacific Singapore presents a Local-inspired Afternoon Tea, combining classic afternoon tea with authentic Singaporean flavors. Available daily with two seating options (1 pm – 3 pm and 4 pm – 6 pm), the menu offers a diverse range of delicacies:
Weekday Offerings (Mondays to Fridays):
Savories such as Keyaki’s Wagyu Beef Sando, Baba Ghanoush Avocado Bowl in Squid Ink Baguette, Singapore Chilli Crab Meat in Egg Custard with Mini Bun, Hai Tien Lo’s Salted Egg Yolk Yam Puff, and Penang Crispy Pork Lobak with Five Spices wrapped in Bean Curd Skin.
Sweets like Hazelnut Crunchy Dark Coco, Apple Yuzu Citrus, Coconut Bandung with Chendol, Mango Pomelo Sablé, Raspberry Sakura Red Velvet, and Pulut Hitam Brûlée Mousse.
Weekend Enhancements (Saturdays and Sundays): An exclusive Local Experience Live Station featuring Prawn Noodle Soup with Fresh Tiger Prawn, Water Spinach, Sliced Pork, Penang Tangy Assam Laksa, Wok Hei Char Kway Teow with Pacific Crab Meat, Local Fruit Rojak, D24 Durian Crêpe, and Banana Crêpe.
Guests can enjoy their tea with selections from TWG Tea or Lavazza Coffee, or elevate the experience with an optional glass of Taittinger Brut Réserve Champagne.
💲Cost: Mondays to Fridays: $68 per person (including a pot of TWG tea or Lavazza coffee) or $88 per person (with a glass of Taittinger Brut Réserve Champagne)
Saturdays and Sundays: $78 per person (including a pot of TWG tea or Lavazza coffee) or $98 per person (with a glass of Taittinger Brut Réserve Champagne)
Enjoy 1-for-1 for the Wok Hei Feast at Holiday Inn Singapore Orchard City Centre from now to 30 September at Window On The Park.
It is an exclusive dining experience that showcases the rich and diverse flavors of Chinese cuisine.
Menu highlights are the below on rotation
Seafood Bar
Tiger Prawn in “Har Lok” Style Broccoli with Mushroom Golden Fried Rice with Seafood and Ebiko Abalone and Seafood Fried Rice Braised Vongole White Bee Hoon Clay Pot Sliced Fish Curry with Vegetables
Grilled Lamb Chop with Black Pepper Sauce Wagyu Beef Parties with Caramelized Onion
Seafood Pasta Roasted Chicken with Natural Jus Oven Baked Whole Barramundi Fish with Garlic Mushroom Cream Sauce BBQ Beef Short Ribs
Oysters Scallop on Shell Rock Lobsters
Singapore Chilli Crab with Golden Mantou Wok Fried Kong Po Chicken Wok Fried Cereal Prawn
Enjoy a free glass of beverage if one post their experience of Wok Hei Feast on their socials
Free Parking coupon if you dine at Window on the Park for Wok Hei Feast
Tien Court Restaurant at Copthorne King’s Hotel Singapore, renowned for its refined Teochew cuisine, is delighted to introduce Irish Symphony of Flavours , a special 2-month menu in collaboration with the Irish Duck Singapore.
Guests are invited to savor an exclusive 6-course dining experience, showcasing premium Irish produce grown with sustainable farming methods.
Master Chef Lui Wing Keung has thoughtfully crafted a menu that blends the rich traditions of Teochew cuisine with the exceptional quality of Irish ingredients. Each course is designed to enhance the natural flavors and textures, creating a memorable culinary journey.
The dishes are
John Stone Kenmare Select Atlantic Smoked Salmon Jelly with Oscietra Caviar and Braised Irish Silver Hill Duck with Deep-Fried Taro Puree 鱼于骨烟爱尔兰三文鱼冻拼等年爱尔兰银山鸭
Golden Pumpkin Soup with Fish Maw served in Mini Pumpkin 金汤花胶南瓜盅
Braised Irish Hampshire Pork with Preserved Vegetable and Braised Sea Cucumber 梅菜扣爱尔兰汉普夏猪肉拼遼参
Braised Irish John Stone Dry-Aged Beef Rib served in Red Wine Reduction with Mustard Leal 红酒爱尔兰熟成牛肋骨拼乔菜
Stewed ‘Mee Pok’ with Prawn and Irish Silver Hill Duck in Mala X.O Sauce 麻辣X.O 酱虾球，爱尔兰银山鸭焖面卜
Corn Flakes and Yam Paste ‘Orh Nee’ with Coconut Milk 椰香脆脆冻芋泥
Embark on a culinary journey at Oscar’s Dinner Buffet in Conrad Centennial Singapore.
The seafood section glistens with ocean-fresh delights, including Prawns, Flower Clams, Slipper Lobsters, Mussels and Two Types of Oysters. Local flavor dishes offers Steamed Herbal Prawn Crispy Salmon Fish Head with Cereal, Chilli Padi & Curry Leaves, Braised Duck Stew with Orange Skin and Malay Style Mutton Rendang with Potato Crispy Pork Belly in ‘Kong Po’ Sauce.
The buffet offers a variety of flavorful dishes, including the Spiced Meat Roti John with homemade sambal mayonnaise, and Kimchi Pulled Pork Charcoal Buns. Highlights also include a live carving station featuring Garlic Herbs & Mustard Roasted Striploin and the tender Honey Lemon Roasted Sakura Chicken.
The menu features a Charcoal Barbecue available from Wednesdays to Sundays, offering Honey Soy Grilled Chicken Wings, Black Pepper Char Grilled Striploin, Sambal Onion Stingray, Grilled Garlic Butter Slipper Lobster, and Chicken Satay with Peanut Sauce.
Desserts include a wide array of options such as Seasonal Almond Cherry Tart, D24 Durian Puff, Mango Cheesecake, Chocolate Royal Hazelnut Crunch, and more. Guests can also enjoy a live waffle station with various condiments and a Chocolate Fountain with fresh strawberries, marshmallows, and Kueh Lapis.
Nobu Singapore , led by Executive Chef Hideki Maeda, is launching a new “Taste of Nobu” Weekend Brunch at the Four Seasons Hotel Singapore , available every Saturday and Sunday.
This semi-buffet brunch offers a blend of Nobu’s Japanese-Peruvian cuisine, including live-prepared sushi, sashimi, and signature hot dishes like Black Cod Miso and F1 Japanese Beef Toban Yaki. Vegetarian options and a decadent dessert room also features the likes of Chocolate Miso Mille-Feuille, Fruit Bonbon and Madeleine.
Diners can enhance their experience with bottomless alcohol packages, including the exclusive Nobu Junmai Daiginjo sake.
💲Cost: Priced at $168++ per person, inclusive of free flow of juices, soft drinks, teas and selected mocktails.
Additional $60++ per person for an upgrade to the Classic beverage package, which includes a free flow of selected sake, champagne, wines and beers.
Additional $168++ per person for an upgrade to the Luxe beverage package, which consists of a free flow of selected sake, champagne, wines, beers and craft cocktails.
Dusit Thani Laguna Singapore invites seafood enthusiasts to indulge in a culinary adventure with the much-anticipated Crab Extravaganza buffet dinner this August with different seafood highlights that will be refreshed regularly from September onwards.
Highlighting the Crab Dishes:
Seafood on Ice:
Snow Crab Legs – Chilled to perfection, offering a sweet and delicate taste.
Flower Crabs: Fresh and succulent, paired with a selection of condiments to enhance the natural flavors.
Thai Kitchen:
Tod Man Pu – Deep-fried Thai crab cake, crispy on the outside with a tender crab filling.
Phu Pad Pong Garee – Stir-fried Thai yellow crab curry, a harmonious blend of spices and tender crab meat that offers a burst of authentic Thai flavors.
Chinese Kitchen:
Stir-fried Flower Crab with Black Pepper Sauce – A classic dish that features flower crabs wok-fried to perfection, with a savory black pepper sauce adding a spicy kick.
Western Station:
Creamy Crab Bisque – A rich and creamy soup that captures the essence of fresh crab in every spoonful
Crispy Soft Shell Crab in Cajun Spices: Soft shell crabs, deep-fried until crispy, seasoned with bold Cajun spices for an irresistible crunch
Indian Kitchen:
Indian Dried Curry Crab – A unique twist on crab, featuring a blend of Indian spices that create a flavorful and aromatic dish
Call 6321 6726 , email 
Cost: