If you are in the lookout for all-you-can-eat buffet with new dishes AND seafood, PARKROYAL on Beach Road’s latest buffet special “Ocean’s Treasures at Ginger” is something to check out.

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

Even if you have been to Ginger in the past, you may be in for a surprise as the new Executive Chef Vincent Aw and his team has delivered a spread of both Ginger classics and new highlights previously not seen in the line-up.

The buffet features primary flavours of the sea, from popular items like Chili Crab and Grilled River Prawns to new creations like Baby Lobster in Sambal with Petai and Herbal Claypot Crab.

The Seafood on Ice Station adds even more choices, such as Flower Clams, Snow Crab Leg, Prawns, and more.

There are other seafood surprises that come in the form of Deep-Fried Soft-Shell Crabs, Otah Otah, and Market Catch of the Day. During the dinner I visited, there was the Baked Salmon topped with crispy fish skin.

Also look out for the DanielFoodDiary Promo in which you can enjoy 25% OFF Ocean’s Treasures at Ginger till 28th July 2019.

Here’s what to expect when you at PARKROYAL on Beach Road’s “Ocean’s Treasures at Ginger”:

Singapore Chilli Crab
The much-loved Singapore Chili Crab is one of Ginger’s signature dishes, known for its aromatic wok-hei and rich, spicy sauce.

What I loved about this dish was the sauce – thick and almost gooey, rather eggy with tinge of sweetness coming from the tomato ketchup.

Other than savouring the chunk sweet crab flesh, do not forget about the deep-fried mantou to dip into the sauce and complete the shiok experience.

Claypot Herbal Crab
The winning formula for the Claypot Herbal Crab is the freshness of its ingredients plus the cooking method used.

Along with a combination of locally sourced herbs, the fresh crabs are cooked in a traditional claypot that helps retain the moisture.

What you get are succulently cooked crabs with tender, good-textured meats infused with the herbal flavours of the selected seasonings.

Cereal Crab
You may have heard of the popular zi-char dish of Cereal Prawn, but Cereal Crabs is not so commonly found. Not at a buffet anyway.

The crabs featured here are not as juicy and moist here, because they undergo high-heat frying and there are no sauces here.

The real icing on the cake was the crisp and buttery-fragrant cereal topped on the crabs, which can be really addictive.

Notes: Crab flavours are available on rotational basis, so you may get other favourites such as Black Pepper Crabs and Salted Egg Crabs.

Baby Lobsters with Petai
This new addition to the buffet menu features baby lobsters prepared with petai.

Also known as parkia speciosa, bitter bean, and even stink bean, petai has a unique taste similar to garlic. This may take some getting used to, some really LOVE it.

Aside from the beans, the baby lobsters are cooked with a special home-made sambal chili to give them a bright and sparkling kick of flavour.

Grilled River Prawn with Thai sauce
From the crabs, let’s move on to River Prawns. Unlike the globally famous Thai dishes like pad thai and tom yum, koong-pao (grilled prawn) is a traditional Thai delicacy that not everybody knows.

Traditionally served carved down the length in half and grilled over coals, then served with rice.

The creamy fat of the prawn blends into the meat, and is further enlivened with a dab of Thai sauce.

Here’s a tip: While the Grilled River Prawns (and other new dishes) are good on their own, you may still want a flavour booster: Ginger’s house-made sambal sauces.

These special concoctions are prepared using onions, chili, limes, and salted fish, and they best complement your barbecued or grilled food items.

Spread some on the prawns and enjoy the added satisfying spicy kick.

Seafood Dry Mee Siam
Many love Mee Siam, the spicy dish made of rice vermicelli noodles stir-fried and mixed with different toppings.

Some may have difficulty choosing between the wet (more commonly found) and the dry.

You are in luck because Ginger sometimes often BOTH versions – the dry found at the buffet counter; the soupy at the live noodle station (along with the Laksa).

Ginger’s rendition of the wet Mee Siam has a delicious balance of sweet, salty, sour, and spicy in its gravy; while the dry version features a medley of seafood along with Chinese chives, bean sprouts, and fried bean curd.

Enjoy this with its garnishing of egg omelette strips, lime, and red thinly sliced red chili.

Rendang Beef Cheek
Those who love curries are no stranger to rendang, a rich and spicy beef stew that originated from Indonesia.

Ginger executes this dish using Beef Cheek. Cooked ‘til wobbly tender yet still solid, the chunks of beef cheek melt in your mouth with spicy goodness, earthy tones and fragrant notes.

Coffee Pork Ribs
Another zi-char favourite. These sticky pork ribs will attract both the carnivores and the curious coffee lovers out there for its unique coffee-infused glaze.

I ‘feared’ that the fried ribs would be too tough, but there were surprisingly quite tender. The coffee glazy had a sweet slight-bitter tinge.

Babi Pongteh
Another meat dish to look forward to is the Nyonya-style braised pork belly served with fermented soya beans.

This Peranakan specialty with its luscious dark thick sauce is best enjoyed along with freshly steamed white rice.

What makes this babi (pork) really tender is the slow-cooking process, turning the pork belly cuts into succulent morsels of meat and fat waiting to melt on your tongue.

You have until July 28 to try these new dishes, or take comfort in your usual Ginger favourites, such as their Laksa, DIY Kueh Pie Tee, and assorted Satays. Yup, you can still find these staples in the buffet line.

And speaking of new, Ginger is introducing Shawarma (alternating between chicken and beef) as a Meat-of-the Day.

Find it at the Carving Station accompanied with assorted condiments.

Don’t want to end your meal yet? I know. But if you need to, they have a wide variety of desserts plus ice-cream, coffee, and tea.

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
– “Oceans Treasures at Ginger” available during lunch on Sat-Sun, dinner from Fri-Sun
– Valid for dine-in only. Black-out dates apply.
– Child prices apply to children 6 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 (Mon – Sun)

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

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