If you are looking for a gorgeous hotel buffet restaurant to celebrate the CNY festivities, consider Ginger at PARKROYAL on Beach Road.

The á la carte buffet showcases the best of Singaporean flavours, with popular Ginger signatures and enhanced with special CNY dishes.

Festive highlights you can expect include Yusheng, Asparagus with Scallops, Alaskan King Crab Otah, Grilled Chicken Bak Kwa and Crispy Flower Bun, Abalone Noodles, Black Pepper Lobster Fried Rice, Rock Lobster Gratin with Ikura, Black Pepper Angus Beef Burger, Ginger Pineapple Tarts, Eight Treasures Ice Cream and Love Letter Cookies.

This is from the Buffet Lunch menu, and you can expect more during dinner time.

(Note: Video filmed before new MOH directives. Diners need to put on masks for tossing of yusheng.)

We previously termed the revamped Ginger as “possibly the most instagrammable new hotel buffet restaurant in Singapore”.

If you have not been to the new space yet, the spacious 535 square metre restaurant is decked out in pretty-pastel colours, decorated with the thematic ginger plant.

Looking very inviting like a garden-space.

While buffets may give the feeling of ‘being rushed’ in the past, the environment here is quite relaxed with favourites sent right to your table.

Effort is made to plate each dish beautifully, ensuring that this á la carte buffet experience is unlike others.

Diners can also be assured of quality ingredients and meticulous preparation – all sauces, for example, are homemade.

To order, all you need to do is to scan a QR code for the digital menu that showcases over 45 dishes, and thereafter select their preferred dish and portion size.

Yes, all buffet items are free-flow and served to the table. Here’s more:

CNY Yu Sheng Per Table
Of course, what’s a CNY meal without Yu Sheng? (A reminder to keep the masks on and no shouting during the lo-hei.)

From sashimi salmon, white radish, carrots, cucumber, red pickled ginger, roasted peanuts, toasted sesame seeds, five spice powder, golden crackers, to plum sauce… start the meal with a fun toss for a better year.

Salted Egg Crab
This favourite local zichar dish features crabs fried over a wok to just the right level of succulence.

Complementing and contrasting the natural sweetness of the crustacean is salted egg sauce, which is slightly grainy enhanced with aromatic curry leaves.

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

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.

Abalone Noodles
Chinese-style la mian tossed in a savoury sauce mixture of shallot oil and dark soy sauce, topped with tender baby abalone to represent prosperity.

Rock Lobster Gratin with Ikura
Beautiful gratin with chunky fresh lobster meat covered in cheese, with a touch of fish roe that would burst in your mouth with brinier flavours.

Steamed River Prawn with XO Sauce
Steamed to retain the natural juices, served carved down the length in half, then further enlivened with XO sauce.

Grilled Chicken Bak Kwa and Crispy Flower Bun
Pieces of Chicken Bak Kwa grilled ‘live’, with the sweet-marinated thin meat having a light smoky flavour.

Are you the sort who loves to wrap Bak Kwa in bread? Have this in a crispy bun with fluffy-mantou like texture.

Alaska King Crab Otak
This Homemade Otak is an ‘upgrade’ from the previous version, included with both spicy fish and Alaska king crab wrapped within banana leaves, grilled till fragrant.

Scallop with Asparagus
Turned out to be one of my favourite dishes, as it was something ‘simple’ to balance out the other rich food – plump scallops wok-fried with crunchy asparagus.

Black Pepper Lobster Fried Rice
The black pepper helped to add a bit of heat and spice to complement the sweetness and smokiness of the lobster. Possibly Uncle Roger approved.

Eight Treasures Ice Cream
Even with desserts such as Assorted Nonya Kueh, Durian Pengat, Ginger and Mandarin Orange Madeleine, Ondeh Ondeh Cake, Pulut Hitam Cream Cake and Chocolate Ganache, you MUST get this item.

Delicate chrysanthemum-flavoured soft serve ice cream served in a refreshing coconut, topped with “eight treasures” including dried persimmon, dried logan, pearl barley, lotus seeds and white fungus.

Ginger Pineapple Pie
The traditional pineapple tart given a twist – larger sized topped with piped cream.

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++

Special Festive Lunch Buffet | 24, 25, 31 Dec 2021 and 1 Jan 2022*
1st seating: 11:30am – 1:30pm, 2nd seating: 1:45pm – 3:45pm
Adult $95.00++, Child -$47.50++

Special Festive Dinner Buffet | 24, 31 December 2021 and 1 January 2022*
1st seating: 5:30pm – 8pm, 2nd seating: 8:15pm – 10:45pm
Adult $95.00++, Child $47.50++
*with unlimited serving of coke and sprite

Ginger at PARKROYAL on Beach Road X DFD Promotion
Get up to 20% OFF Ginger’s Festive Buffet Lunch and Dinner, with Promo code: DFDXMAS

20% OFF the buffet for 24, 25, 31 Dec and 01 Jan 2022, full payment is required by 30 Nov 2021.

10% OFF festive buffet from 8 Dec 2021 – 2 Jan 2022 (excluding blackout dates: 24, 25, 31 Dec 2021 and 1 Jan 2022).

For dining reservations or enquiries, please call +65 3138 1995, email ginger.prsin@parkroyalhotels.com, or reserve online at www.panpacific.co/ginger

PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591
Tel: +65 3138 1995
Email: ginger.prsin@parkroyalhotels.com
Opening Hours: Lunch 12pm – 2:30pm, Dinner 6pm – 10pm (Mon – Sun)
Website: www.panpacific.co/ginger
Facebook: www.facebook.com/PARKROYALBeachRoad
Instagram: @gingersingapore

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


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