Author: Alex Chua
Pig out this Chinese New Year at Ginger, Park Royal on Beach Road as Executive Chef Vincent Aw serves up extensive auspicious culinary delights. The all-day dining restaurant features an array of delicious dishes up for kiap-ping like Braised Pig Ear Terrine with Chinese Herbs at the Salad station, Baby Lobster with Abalone Sauce, Abalone Fried Rice, and Braised Dried Oyster with Sea Moss on the Hot Food isle. What is special is the D.I.Y Yu Sheng station. Perhaps the first in Singapore, you can create your own Prosperity Yu Sheng at the Yu Sheng counter to toss up a good fortune.
Here are a few dishes that I’ve kiap-ed (or grabbed) and enjoyed thoroughly, so if you’re here for the CNY buffet you can go straight to hog these yummies out.
As an unrepentant carnivore more often than not I will just fly towards the meat station, but the pot of Broccoli with Dried Oyster is just visually desirable. The green broccoli possessed that nice crunch, soaked in a rich oyster broth to give off that distinct umami taste; very flavorful and back of my mind patting myself for being a healthy picker for a change.
Priding themselves on serving consistently good quality crabs throughout the year, this Baby Lobster with Rich Abalone Broth is a dish I will indulge over again and again. Cooked a la minute at the live station, the lobster meat is fresh with a good springy bite, and pretty easy to peel off the fresh from the shell. Just remember to drink it hot as the taste will be slightly off when it’s cold.
Other Chinese favorites I raved includes the very tender, very juicy Braised Pig Trotters, Abalone Fried Rice (wok-hei power strong in this one), as well as the Pineapple Salad with Sliced Bak Kwa and Braised Pig Ear Terrine with Chinese Herbs at the Salad station.
Besides these yummy CNY specials, also available at the hot isle are the surefire hit Baked Salmon topped with deep-fried fish skin – a good source of protein and omega 3 which I have many helpings.
Chinese New Year is never complete without stuffing yourself aplenty with decadent treats and delicacies. Make Ginger the go-to restaurant for your CNY indulgence and book today!
Park Royal on Beach Road – Ginger Resataurant
7500 Beach Rd, Singapore 199591
Available from 21 January to 19 February 2019
Lunch: 12pm to 2.30pm, from $48 – $68 (for adults) | from $22 – $34 (for child)
Dinner: 6pm to 10pm, from $68 – $108 (for adults) | from $34 – $54 (for child)
Dining reservations at Ginger can be made at dining.prsin@parkroyalhotels.com or call at +65 6505 5710
beach road
Let’s Get Merry at PARKROYAL on Beach Road
Author: Alex Chua
If your tummy is jingling for some Christmas gastronomy, you can’t go wrong with the respectable Ginger, the all-day dining restaurant at PARKROYAL on Beach Road. Featuring classical highlights like Honeyglazed Ham, alongside local favourites (Singapore Chilli Crab!). Other than the spread (which has left me salivating already), the hotel also dishes out a selection of party-pleasing festive takeaways from Ginger and Si Chuan Dou Hua restaurant.
Here are a few dishes that I’ve selected and enjoyed thoroughly, so if you’re here for Christmas buffet you can go straight to the yummy.
Pardon me for skipping the vege line and head directly to the carving station, but the carnivore in me just find this good-old fashion Traditional Roasted Turkey desirable. Gigantic and intimating from the surface, yet tender and soft inside. Drizzled with Giblet Sauces and Cranberry Jus to give it an exquisite flavour and luscious glow. Anyway, there is no Christmas without turkey.
Cholesterol aside, the Rock Lobster Bouillabaisse is something I will heavily indulge in. Savoury and refreshing, it is good as an appetizer soup, and the lobster meat is fresh, succulent with abit of a bite. Just remember to have it hot as the stew doesn’t taste as good when its cold.
Perhaps anticipating heightened consumers taste, PARKROYAL on Beach Road sort of one-up their selection by adding some flair to the otherwise dull/ expectable seafood station. The Grilled Scallop with Yuzu and Shoyu has that raw, minimalistic pizzazz only the seafood aficionados can appreciate. Nothing to sharp and it tastes just right. Oishi neh!
Of course, there are a number of delectable varieties the new Executive Chef Vincent Aw and his culinary team has introduced for us. Don’t missed the Singapore Chilli Crab, Assorted Satays and Singapore Laksa. The desserts corner, however, is ever more alluring especially when smacked right in the center of the buffet line, with assorted Christmas cookies, Gingerbread cookies and colourfully decorated cakes.
Their main signature for this Xmas is the delightfully fragrant Gula Melaka Log Cake with Coconut Flakes. The log cake is moist and fluffy, with a mildly sweet gula melaka inner. Decorated with a few Christmas tingles (did I see macaroons shells?) it is a flavour that would probably surprise the guests yet heartily satisfy their sweet tooth.
Perhaps saving the best for last, The Festive Pork Knuckle with Dried Chilies and Peppercorns (good for six pax, available for takeaway) from the famed Si Chuan Dou Hua Restaurant is simply a Must-try. Not as spicy or numbing as it appears to be, the spices above just gives an added aromatic umami edge to the tender pork.
Ginger @ PARKROYAL on Beach Road
7500 Beach Road Singapore 199591
Lunch: 12pm to 2.30pm, from $58 – $88 (for adults) | from $29 – $44 (for child)
Dinner: 6pm to 10pm, from $78 – $98 (for adults) | from $39 – $49 (for child)
Dining reservations at Ginger can be made at dining.prsin@parkroyalhotels.com or call at +65 6505 5710