The Lobby Lounge, Shangri-La Hotel – Local Favourites Weekend Breakfast Buffet, With The Coconut Club’s Nasi Lemak
Nasi Lemak, Roti Prata, Kaya Toast, Wanton Mee… Hungry already?
This is one of the hotel buffets that I actually crave to return, right after the filling and very satisfying meal.
Part of the reason is that it serves ALL my favourite local food at one place, in a comfortable, luxurious hotel setting. For early risers who want a gathering with friends over good comfort food, look no further.
(Click PLAY for video highlights of The Lobby Lounge’s Heritage Breakfast Buffet.)
With the success of The Lobby Lounge’s Heritage Lunch Buffet, Shangri-La Hotel, Singapore extends the concept to the morning hours, with the launch of “The Lobby Lounge’s Heritage Breakfast”.
This is where you can find local favourites all under one roof, available in à la carte and buffet formats.
The à la carte menu features 6 representative Singapore breakfast items, which are Nasi Lemak, Roti Prata, Soft-Boiled Eggs with Kaya Toast, Wanton Mee, Carrot Cake and Hainanese Porridge.
The 6 dishes are all specially curated, such as Nasi Lemak from Michelin Bib Gourmand listed The Coconut Club; and Roti Prata from Springleaf Prata Place.
The breakfast semi-buffet (priced at $29.50++) available during the weekends from 7am to 11am, allows diners to choose one of the 6 dishes, on top of a buffet spread and complimentary local drink.
Here’s more on the 6 à la carte signature breakfast items:
Nasi Lemak ($19 ala carte price)
Rediscover the taste of Nasi Lemak created by The Coconut Club, a Michelin Guide Bib Gourmand Singapore 2018 awardee.
The Coconut Club’s signature dish features a base of fluffy coconut rice, specially made with old crop Thai Jasmine grains. The rice is infused with a rich and creamy coconut milk, freshly squeezed from Sabak Bernam coconuts of the Malaysian West African Strain.
An array of toppings like crisp-fried anchovies (ikan bilis), peanuts, fried egg, sliced cucumber and sambal chilli to add heat, make this dish full-flavoured.
It is completed with an accompaniment of Ayam Goreng Berempah, an aromatic Malaysian crispy fried chicken leg flavoured with lemongrass, galangal and turmeric.
The most memorable items on the plate were the aromatic rice and tender chicken, and my friend even remarked, ”Could be better than the original!” There is only one way to find out.
Roti Prata with Dhal Cha and Fish Curry ($12 ala carte price)
The signature Roti Prata is from Springleaf Prata Place, a Halal family restaurant and caterer famous for its Roti Prata made using hand-stretched dough.
These pieces are fried on a hot griddle with ghee for a fluffy centre and crisp toasted outer layer.
They are best complemented with two types of curry: Dhal Cha, a thick yellowish curry made from split pulses; and Fish Curry – slightly spicy with tasty, tangy flavours.
Soft-Boiled Eggs with Kaya Toast ($12 ala carte price)
No Singaporean breakfast line-up is complete without the quintessential local breakfast dish – Soft-Boiled Eggs with Kaya Toast.
Shangri-La’s Executive Chef Franco Brodini, a northern Italian native, has developed the recipe for this coconut jam after months of research, made from scratch and perfected after countless tastings.
You may be half-wondering if an Italian chef can make a perfect Kaya Toast. I had them, and genuinely thought that this was one of the best toasts I ever had in Singapore.
Starting with the bread, they were toasted till crispy, served with a combination of brown and white bread. Both thinly sliced, one provides that familiar crispy texture, while the other was softer and fluffier.
The house-made kaya was slathered on generously, contrasted with cold butter spread a mm thick. Made from scratch with coconut, eggs and infused with pandan leaves for that aroma, the thick and sweet kaya spread livens up this dish.
Together with soft-boiled eggs you could season with dark soy sauce and white pepper, the Kaya Toast is a simple yet gratifying breakfast.
Wanton Mee ($14 ala carte price)
This popular Singapore-version dry noodle dish, Wanton Mee, features two types of fried wanton (dumplings): pork and shrimp.
It is cooked with springy-but-not-tough al dente noodles tossed in a special black sauce made by Shang Palace’s Chinese Executive Chef Mok Kit Keung.
Aside from the dumplings, the mee (noodles) are topped with char siew and crunchy leafy greens. Comes with a serving of dumpling soup on the side.
Fried Carrot Cake ($12 ala carte price)
The Lobby Lounge’s very own Chef Yong Jia presents a specialty dish, Fried Carrot Cake, using a heritage recipe that has been handed down by his grandmother.
This savoury cake is made with steamed white radish and fried with chai poh (pickled radish), and egg. Garnished with a sprinkling of spring onions.
For me, there were two differentiating factors for this Chai Tow Kway… the radish pieces were cut bigger and pleasurably smoothly-soft; and it was fried very generously with sweet dark sauce moist, sticky and very addictive.
Hainanese Porridge ($12 ala carte price)
This comforting bowl of silky congee is combined with homemade minced pork balls and pork slices to achieve a meaty flavour.
A dash of sesame oil goes a long way in enhancing the porridge’s aroma, while julienned ginger adds a fragrant freshness to the dish.
Best paired with some lightly salted deep-fried Youtiao – dunk this fried strip of dough into the porridge to soak up its goodness.
These six signature breakfast dishes can be ordered from the à la carte menu, or enjoyed as part of the weekend buffet from 7am till 11am.
The Lobby Lounge’s Heritage Weekend Breakfast also features an all-you-can-eat buffet spread.
It includes other iconic local dishes, including well-known names of Tiong Bahru Jian Bo Shui Kueh’s signature Shui Kueh; Ah Yee’s Soon Kueh; HarriAnns’s Yam Cake and Tau Suan; and Lina’s Confectionary’s Kueh Lopes with gula melaka syrup.
The Lobby Lounge’s chefs will also whip up a feast that includes Mee Siam (must have), Fried Economic Noodles, Lontong with Sayur Lodeh and Beef Serunding, Fried Glutinous Rice, Tau Huay, and many more.
The dishes on the buffet spread are available on a rotational basis.
Surprised to find this here – my childhood favourite.
Tiong Bahru Jian Bo Shui Kueh’s signature dish, the legendary Shui Kueh, is essentially steamed rice cake made rice flour topped with chye poh (preserved minced radish),
You should love the soft-smoothness of the cakes, and interplay of sweetness and spiciness in this breakfast favourite.
Taste Ah Yee’s signature Soon Kueh, a popular Teochew snack in Singapore made with hand-kneaded dough from rice-tapioca flour.
With dense and juicy filling, made with an aromatic combination of shredded carrots, black fungus, turnip and hei bi (dried shrimps) fried every morning and generously wrapped in the dough.
This hand-made delicacy is steamed until the thin light skin turns translucent, soft and springy.
The semi-buffet also includes a cup of local beverage such as Kopi Tarik, Teh Tarik, Milo, coffee or tea.
My recommendation would be to gather a group of friends (say 4 to 6) over, so that every one can try a bit of everything.
Most of those I asked would definitely aim for the Nasi Lemak due to its “Michelin” factor, while I actually craved for the ‘simpler’ foods of Carrot Cake and Kaya Toast.
Saturday – Sunday, Public Holidays from 7am – 11am
Adult $29.50++, Child $14.75++
(The semi-buffet includes an à la carte selection from the 6 breakfast dishes, unlimited servings of the buffet spread, and a cup of local beverage such as Kopi Tarik, Teh Tarik and Milo.)
Breakfast À La Carte
Monday – Friday from 7am – 10am
Saturday, Sunday and Public Holidays from 7am – 11am
The Lobby Lounge, Shangri-La Hotel, Singapore
Lobby Level, Tower Wing, Shangri-La Hotel, Singapore, 22 Orange Grove Road, Singapore 258350
Opening Hours: 7am – 12midnight
* This entry is brought to you in partnership with Shangri-La Hotel, Singapore.
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