Joyful Spring Reunion Buffet with all-you-can-eat DIY Yusheng, Stir-Fried Baby Lobster with Salted Egg, Singapore Chilli Crab, and Chinese New Year specialties such as Baked Fish with Chicken Floss, Chicken Bak Kwa with Pineapple Salad…
It is the time of the year to search for that buffet restaurant to gather with family and friends.
PARKROYAL on Beach Road’s all-day dining restaurant, Ginger allows you bond over delicious local and international buffet spreads for diners of all ages.
The spread prepared by Executive Chef Vincent Aw and team features a ‘No Pork-No Lard’ buffet menu of Asian and Western delicacies.
Other than Ginger’s staple of signatures, you can indulge in a tantalising line-up of CNY celebratory dishes, specialty curated to usher in prosperity and gustatory delights.
Taste sumptuous specialties such as Crab Meat and Five Treasures Soup in Claypot, Braised Herbal Duck with Wolfberries, Shanghainese-style Stir-Fried Nian Gao, and Braised Lamb with “Dang-Sheng Gou Qi” Sauce.
Don’t miss one of the highlights of the Lunar New Year Buffet – Ginger’s DIY Yu Sheng Counter, in which you can pick all your favourite ingredients to lo-hei.
Discover new and old time faves from the wide array of meat carvings, seafood on ice, local delicacies, cheeses, desserts, and Lunar New Year goodies. Here are some of Ginger’s Lunar New Year Buffet highlights:
Stir-Fried Baby Lobster with Salted Egg
This special celebratory dish features tender baby lobsters, quick fried over a wok to just the right level of succulence.
Complementing and contrasting the natural sweetness of this premium crustacean is salted egg sauce, which is slightly grainy enhanced with aromatic curry leaves.
Crab Meat and Five Treasures Soup in Claypot
Like a beautiful orchestra, this bountiful soup weaves in tender, succulent, fresh crab meat together with five premium ingredients altogether in a traditional claypot.
This is prepared at the ‘live station’ (next to the noodle station). Remember to have this hot so that this auspicious soup warm your belly and please your taste buds.
Ginger DIY Yu Sheng
Start the Chinese New Year on a fun note with your own creation of Yu Sheng from Ginger’s DIY Yu Sheng Counter. Let your playful creativity kick in, and start combining your preferred ingredients.
From smoked sashimi, white radish, carrots, cucumber, red pickled ginger, roasted peanuts, toasted sesame seeds, five spice powder, golden crackers (everybody’s favourite) to plum sauce… you can really include just your favourite components to lo your own hei.
Added tip: there are also other ingredients from the other stations such as sliced Bak Kwa you can add within to spice up the taste. Certainly the ‘salad’ to beat all salads this season.
Chicken Bak Kwa with Pineapple Salad
Another festive salad to add to your holiday spread is the Bak Kwa with Pineapple, a delightful blend of sweet, savoury, and sour flavours.
We found it particularly refreshing, and a ‘guilt-free’ way of having bak kwa since they are cut into thin strips and incorporated in a healthy salad.
Other than that, you can also enjoy pieces of Chicken Bak Kwa at another station, in which marinated thin meat is freshly grilled giving it that unique smoky aroma and intense flavour.
Braised Herbal Duck with Wolfberries
Add a healthy component to your reunion dinner with this braised duck dish with wolfberries aka goji berries. (These small orange-red fruits are known as a natural immunity booster, weight loss aid and anti-aging agent.)
Savour the rejuvenating taste of this specialty dish, prepared by braising the duck in a potent, flavourful liquid with a variety of Chinese herbs, until it becomes tender and succulent. The sauce is flavourful, good to pour a little over some rice.
Braised Dried Oysters with Sea Moss
As you explore Ginger’s Lunar New Year buffet offerings, don’t miss the traditional braised dried oysters with sea moss.
This umami-rich CNY dish aka Ho See Fatt Choy is the homonym for good affairs and good fortune, making it a must-eat during your reunion dinner.
Stir-Fried Nian Gao
Attract more luck this new Chinese New Year with stir-fried rice cakes aka chao nian gao.
One of the auspicious CNY foods because of homophones nian (year) and gao (high) – eat this and you may reach higher every year.
These chewy and addictive sticky cakes are made from glutinous rice, then cut into thin slices so that you don’t feel that heavy.
Prepared Shanghainese style, the rice cake slices are then stir-fried with veggies, meat, and a savoury sauce.
Singapore Chilli Crab
Other than CNY specials, other dishes to look forward to are the Ginger’s signatures. The much-loved Singapore Chili Crab is one of the favourites, 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.
Also look out for other rotational crab styles such as Black Pepper Crabs and Salted Egg Crabs.
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 during a cooler weather.
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.
Chinese New Year Desserts, Cakes and Tarts
Conclude your Lunar New Year feast on a sweet note with the spread of specially-made Chinese New Year dessert treats.
They can include Mandarin Orange Chiffon Cake, Prosperity Nian Gao, assortment of Peranakan kueh kueh, and CNY goodies of Pineapple Tarts and Almond Cookies.
Pricing (Price before discount and prevailing taxes)
Lunar New Year Buffet – 10 Jan to 8 Feb 2020 (excluding 24 to 26 Jan)
Lunch 12pm – 2:30pm (Mon – Fri): $48 per adult, $24 per child
Lunch 12pm – 2:30pm (Sat – Sun): $68 per adult, $34 per child
Dinner 6pm – 10pm (Mon – Thurs): $68 per adult, $34 per child
Dinner 6pm – 10pm (Fri – Sun): $78 per adult, $39 per child
Lunar New Year’s Eve – 24 Jan 2020
Lunch 12pm – 2:30pm: $68 per adult, $34 per child
Dinner 6pm – 10pm: $108 per adult, $54 per child
Lunar New Year’s Day 1 and Day 2 – 25 and 26 Jan 2020
Lunch 12pm – 2:30pm: $68 per adult, $34 per child
Dinner 6pm – 10pm: $88 per adult, $44 per child
Ginger at PARKROYAL on Beach Road X DanielFoodDiary Promotion
– 25% OFF “Lunar New Year Buffet” (10 Jan to 8 Feb 2020, excluding the 3 dates); and
– 15% OFF Lunar New Year Eve, Day 1 and Day 2 (24 to 26 Jan 2020) with full payment by 18 Jan 2020
Quote “DFDCNY” upon reservations to enjoy discounts.
Terms and conditions
– Valid for dine-in only.
– Child prices apply to children 6 to 12 years old.
– Prior reservation is recommended. Quote “DFDCNY” during reservations to enjoy discount. Please call +65 6505 5710 or email email@example.com to make a dining reservation.
– Full payment required by 18 Jan 2020 to enjoy 15% OFF for Lunar New Year Eve, Day 1 and Day 2.
– 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.
PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591
Tel: +65 6505 5710
Opening Hours: Lunch 12pm – 2:30pm, Dinner 6pm – 10pm (Mon – Sun)
* This entry is brought to you in partnership with PARKROYAL on Beach Road.