This is the buffet incorporating seafood highlights, local favourites and international cuisine.

I had not been to Ginger at PARKROYAL on Beach Road in a while, and was looking forward to have some of their crabs and seafood – which have always been their highlight. (Updated review of Ginger Restaurant at PARKROYAL on Beach Road available here.)

To my surprise, there are more interesting international food featured which includes a luxurious spread of Rock Lobsters with Bouillabaisse, Grilled Scallop with Yuzu and Shoyu, and Spanish Pork Casserole with Paprika (Note: dishes available on rotational basis.)

Ah… That is because Ginger has a new Executive Chef Vincent Aw, and his culinary team has dished out a number of new creations specially made for the festive holidays. (While he looked really quite young, he was previously Executive Chef at two other hotels, gaining quite a breath of experience.)

There are also offerings of seafood on ice, salads and cooked dishes, and these are alongside local signature favourites such as Singapore Chilli Crab, Black Pepper Crabs (rotational basis), Singapore Laksa, Penang Prawn Noodle Soup, Crispy Prata with Curry Chicken, and assorted Satays.

If you’re looking for a venue to celebrate your parties, or simply a get together with cherished friends, Ginger and its sumptuous buffet will make your gathering unforgettable.

Here are some recommended buffet favourites at Ginger:

1. Singapore Chilli Crab
Your holiday feasting at Ginger won’t be complete without their much-loved Singapore Chilli Crab and its aromatic wok-hei.

Other than the Singapore Chilli Crab, you may find other varieties available on rotational basis, from Black Pepper to Salted Egg.

Fresh mud crabs and stock are added into sautéed shallots, ginger, garlic and chilies, and fried until the crabs are red and cooked.

The stock is thickened with corn starch, and flavoured with tomatoes and chilies for that sweet-savoury balance. The eggy sauce was especially addictive, now let me go find some mantou.

2. Singapore Laksa
To me, the must-have local food at Ginger. Prepared at the “live” station, choose your preferred noodle style (I would recommend thick rice noodles), accompanied with prawns, fish cake and boiled quail eggs.

Finished with a rich and savoury coconut milk-based gravy, best added with some laksa leaves and sweetish chilli sauce.

The mildly-spicy gravy is the epitome of balance in taste and texture. Comforting to enjoy the steaming hot bowl, especially in this cool weather.

3. Herb-crusted Roast Beef
Succulent roast beef with garlicky-herby breadcrumb crust. Just check out the pinkish marbling and juiciness, which makes this a tender and flavourful cut.

Don’t forget to drizzle some of the accompanying black pepper sauce.

4. Rock Lobsters Bouillabaisse
Traditionally a fish stew from the Provence region in France, Ginger’s bouillabaisse features the king of crustaceans: lobsters.

Using the boiled tail of rock lobsters, also known as spiny lobsters or sea crayfish, this soup’s stock is made with lobster shells for that added seafood flavour.

One of the premium international dishes in the menu that you should consider as a light but filling starter.

5. Assorted Satays
Can’t leave without having a few assorted skewered grilled satays at Ginger. Their satays have that irresistible combination of sweet, savoury flavours that make them quite addictive.

No matter what satay you pick, pair it with the rich and buttery peanut sauce, made with ground peanuts and coconut milk.

Tip: Right next to the satay station, you could find the Grilled Scallop with Yuzu and Shoyu. Pick up some of that succulence.

6. Baked Stingray with Homemade Sambal
Not so common to find Stingray in hotel buffets, this grilled seafood dish features Ginger’s house-made sambal sauce, concocted from dried red chilies, lime juice, onions, and belacan (shrimp paste).

It is prepared with fresh ikan pari (stingray) seasoned, wrapped in banana leaves, and cooked over a barbecue grill.

What you get is stingray meat baked in its own juices, intermingled with the sambal, to create flavourful, tender spicy flakes.

7. Penang Prawn Noodle Soup
A hawker classic, the Penang Prawn Noodle Soup (also known as Har Mee) uses fresh hokkien noodles served with poached red prawns, fish cake, sliced pork and vegetables mingling together in a rich flavoursome prawn stock.

PARKROYAL on Beach Road’s latest buffet special is “Ocean’s Treasures at Ginger”.

Running from now until 28 July 2019, Ginger’s buffet places the crustaceans on centre stage, a specially conceptualised showcase of seafood specialties.

Pricing for Ocean’s Treasures (Price before discount and prevailing taxes)
Lunch Saturdays and Sundays 12:00pm – 2:30pm
$58 per adult, $29 per child

Dinner Fridays to Sundays 6:00pm – 10:00pm
$68 per adult, $34 per child

Ginger at PARKROYAL on Beach Road X DanielFoodDiary Promotion
For “DanielFoodDiary” readers, enjoy 25% OFF “Oceans Treasures at Ginger” from now till 28 July 2019.

Quote “DFD25” upon reservations to enjoy discounts.

Terms and conditions
– Valid for dine-in only. Black-out dates apply.
– Child prices apply to children six to 12 years old.
– Prior reservation is recommended. Quote “DFD25” during reservations to enjoy discount. Please call +65 6505 5710 or email dining.prsin@parkroyalhotels.com to make a dining reservation.
– Buffet menu items are on rotation basis and are subject to change.
– Prices are subject to service charge and Goods and Services Tax (GST)
– The hotel reserves the right to amend the menu or promotional details without prior notice.

Ginger Restaurant
PARKROYAL on Beach Road, 7500 Beach Road Singapore 199591
Tel: +65 6505 5710
Email: dining.prsin@parkroyalhotels.com
Opening Hours: Lunch 12pm – 2:30pm, Dinner 6pm – 10pm

*This entry is brought to you in partnership with PARKROYAL on Beach Road.

LEAVE A REPLY

Please enter your comment!
Please enter your name here