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
park royal
Park Royal on the beach – Plaza Brasserie
From March 8 to May 31, Plaza Brasserie will be offering the Seafood Fiesta under its popular Best of Asia themed from Mondays to Sundays.
For crab loves (ME ME ME!!), relish in their selections of Stir-fried Crab with Egg Yolk, stir-fried Crab with Black Pepper Sauce and Stir-fried Chilli Crab.
Hot varieties like Deep-Fried Prawns with Garlic and XO sauce, Crispy Soft Shell Crabs, Steamed Fish in Nonya sauce and many many more are also available.
This whole thing here is the crispy soft shell crabs. And this is one of the raves that Karen mentioned about :O
This prawn on toast is my favorite! (It is a little oily though, but you can eat first and worry later. Heh)
Fresh from the ice!
This crab cake is awesome!
If you’re wondering how it taste like, it taste like crab, just of different mouth feel.
Crab Fried Rice. You can’t see it here but there’s chunky crab meat inside.
I tell you, Hong Peng cleared 2 plates of these LOL.
Chilli Tiger Prawns!
The fishes served were EXTREMELY FRESH. Totally 2 thumbs up from a fish lover here!
I cleared A L O T of salted egg crab because it is way toooooooo nice.
Know what?
This dish totally deserve 4 out of 5 stars.
Remember, if you don’t like salted egg, you can go for other taste as well.
They have black pepper or chilli too.
After the proper meal, you can hop on to the dessert selection! They have a wide rang ranging from Chocolate cakes, Cheese Cakes to Almond bean curd, Pastries, Bubor Cha Cha to Chocolate Fondue.
This chocolate cake is one of their signature cake.
In addition, from Mondays to Thursdays, Chef Jackson Goh will also continue to steam the freshest catch such as Red Garoupa and Sea Bass and offer the choice of either Hong Kong or Thai cooking style.
They also have live cooking station of Teppanyaki prawns, stingray, so tong and salmon on Fridays to Sundays.
Date: 8 March to 26 May 2013
Dinner (Mon – Thurs) Adult $53 Child $32
Dinner (Fri – Sun) Adult $58 Child $35
I have already decided to head there for buffet again for my dad’s birthday!
$53-$58 for a free flow seafood buffet is actually very very reasonable!