If you have been yearning to eat out for Singaporean delights, get ready – Ginger is back, and is also Halal-certified.
It has got a fresh botanical look and a new menu for its much-awaited reopening.
Inspired by the hues of ginger plant, Ginger’s redesigned 535-metre space dons a dainty colour scheme of pinks and greens.
Possibly the next most instagrammable dining destination in Singapore.
Natural elements like marbled table tops, rattan ceiling fans, handmade stone tiles, and timber flooring add textural contrasts to the floor-to-ceiling glass panels and specially commissioned floral wallpapers.
No less than award-winning Singapore-based Australian designer Emma Maxwell planned Ginger’s new contemporary look.
Fabric designer Kerrie Brown made sure all furniture textiles blend in with the elegant tropical-themed space, which may make you feel like you are out for a holiday in Bali.
Featuring an updated a la carte buffet, Ginger’s menu is developed by PARKROYAL on Beach Road’s resident award-winning culinary master Executive Chef Vincent Aw, who has more than 10 years of extensive culinary experience in the hospitality industry and is familiar face on cooking shows, magazines and newspapers.
A selection of over 53 dishes curates the best of Singaporean flavours, a mix of traditional South East Asian cuisines, and modern cooking techniques.
Dishes like the Slow-braised Beef Rendang, Signature Kueh Pie Tee, Singapore Laksa with River Prawns, Crispy Lamb Ribs with Thai Green Sauce, and Durian Pengat – and more await you at the all-day dining resto.
Oh, and crab lovers? Ginger’s popular Signature Crabs – Chilli, Pepper, Kam Heong, Salted Egg, will be there waiting for you during the dinner time.
Simply scan the QR code to view their digital menu, then select the dishes and number of servings you want.
Your orders (yes, all buffet items are free-flow) will arrive individually plated and served to your table. This is part of the new hygiene protocol by the hotel, so you can dine at ease.
For your business or social gatherings, safely book their private dining area and dine overlooking the scenic Kampong Glam neighbourhood.
Here’s a look on what you can be savouring at Ginger Restaurant: (Note: items subject to change depending on timing and season.)
Signature Chilli Crabs (for dinner)
The much-loved Singapore Chili Crab is one of the favourites here, known for its aromatic and rich 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. Some diners may feel this is on the sweeter side, and I agree that it can be slightly spicier.
Perhaps the crab could have been more meaty, because it is served in a smaller portion. Well, do not forget about the deep-fried mantou to dip into the sauce.
Singapore Salted Egg Crab (for dinner)
Apart from the naturally sweet taste of crabs, this dish racks up points for its creamy, butter and aromatic salted egg yolk sauce. It can be hard to ignore that lip-smacking goodness.
The salted egg sauce is slightly grainy, enhanced with aromatic curry leaves.
Other than the above two, there are also Kam Heong Crab with Spring Onions (literally ‘dry fragrant’) stir-fried with curry leaves, curry powder, dried shrimp, shallots, garlic and chillies; and Black Pepper Crab with richly-flavoured sauce.
Starters – Dried Shrimp and Garlic Cheese Bun
The two starters available are Crisps and Crackers with Sambal, and Dried Shrimp and Garlic Cheese Bun.
The popular cheesy Korean bread takes a new spin as dried shrimp and garlic are added in as key flavouring ingredient. Together they impart a savoury-meets-spicy flavour and an enticing aroma to your soft baked bun.
Cold Appetisers – Sashimi Platter
Whet your appetite with fresh, chilled slices of Chilean Salmon, Tuna, or Octopus.
Prized for its mild, creamy taste, the salmon is sustainably sourced from Chile – known for producing consistently high-quality salmon perfect for the freshest sashimi.
Local Delights – Slow-braised Beef Rendang
Moving on to the “Local Kitchen” section, expect Hainanese Chicken Rice, Soy Poached Chicken Noodles, Roasted Duck, Assorted Roast Platter, Black Pepper Lobster, and Steamed River Prawns and with Garlic and Ginger Sauce.
Try the Slow-braised Beef Rendang – for its mildly-spicy yet rich and savoury taste.
Cooked for 24 hours to reach that melt-in-your-mouth softness, the meat used is Australian beef cheek.
This low-and-slow meat cut is ideal for braising in the flavourful aromatic rendang curry paste to keep it moist and tender.
The other recommended choice is the Crispy Lamb Ribs with Thai Green Sauce. What makes the meat tasty is the local spice blend (a secret recipe) used in marinating the ribs. The deep-frying process in hot oil makes it deliciously crispy outside yet tender and succulent inside.
Enjoy these finger-licking ribs dipped in a homemade Thai mint sauce, for a touch of sweet, spicy and minty fragrance.
BBQ – Sate Lilit
Fans of Ginger’s Singapore-style Satay will be please to know that they are still available with a choice of chicken or lamb.
Other barbecued delights include Classic Chicken Wings, BBQ Chicken Taliwang, Catch of the Day with Sambal, Squid with XO Sauce, and Thai River Prawn with Spicy Green Dip.
Sate Lilit, an Indonesian satay variant with Balinese roots, is a must-try new Ginger dish.
Instead of skewered meats, this is made from minced seafood wrapped around (“lilit” is Indonesian for “to wrap around”) a reed of lemongrass, then grilled over charcoal. The minced seafood is mixed with grated coconut, coconut cream, lemon juice, shallots and pepper.
Dab with the accompanying sweet black kecap manis sauce before taking a bite.
BBQ – Homemade Otah
Order this Southeast Asian delight made from spiced fish and shrimp paste wrapped and grilled in fragrant banana leaves.
This seafood is combined with a spicy curry mix, coconut milk, and more, then grilled to be transformed into a fragrant ‘cake’. One may not be enough.
Singapore Laksa with River Prawns
Don’t miss this Ginger signature, a staple local dish made more exciting by adding fresh river prawns.
This traditional Singaporean dish has bite sized rice noodles in a creamy curry and coconut milk-based broth, chockful with spices and seasonings.
To add heft to your bowl, they add fish cakes, bean curd, quail eggs and bean sprouts – and of course, the fresh river prawns which is the highlight.
Other comforting noodle dishes are the Homemade Penang Laksa, Rock Lobster Noodles Soup, or Curry Yong Tau Fu with Yellow Noodles.
Assorted Nyonya Kueh and Cakes
Get these bite-size treats such as Kueh Dadar, Kueh Kosui, Ondeh Ondeh Cake, Lemper Udang, Ginger Financier topped with Mandarin Orange, and Mini Pineapple Tarts served to your table.
End your feast with a signature dessert, Durian Pengat.
Savour a blend of luscious durian purée and gula melaka. The desiccated coconut and toasted crushed hazelnut toppings add crunch to your palate.
Chendol Ice Cream
Not over yet. Finish with a helping of Chendol Soft Serve Ice Cream, or Ginger and Honey Soft Serve (seasonal) in which fresh ginger gives this frosty treat a ‘warming’ touch.
Leaving you with sweet memories and a full tummy.
Lunch Buffet | Wed – Sun, 12pm – 2:30pm
Adult $55.00++, Child $27.50++
Dinner Buffet | Wed – Thur, 6pm – 10pm
Adult $65.00++, Child $32.50++
Dinner Buffet | Fri – Sun, 6pm – 10pm
Adult $75.00++, Child $37.50++
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.