Thursday, 27 June 2019

Ginger – Ocean’s Treasure Buffet [MEDIA INVITE]

Herbal Claypot Crab


From Now till 28 July 2019, Ginger at PARKROYAL on Beach Road presents Ocean’s Treasures which features an incredible spread of crustacean delights.

Ocean's Treasures Buffet Spread
Image Credit: PARKROYAL on Beach Road

A must try culinary delights includes:
Herbal Claypot Crab. This claypot station is the signature for Ginger. The crabs are fresh and re-cook in the claypot filled with locally sourced herbs broth. The consommé like broth is sweet, infused with herbs, robust with clean finished on the palate.

Herbal Claypot Crab

Singapore’s Chilli Crab. A permanent item in Ginger menu and best eaten with their fried mantou. The chilli crab sauce is thick, velvety with a good balance of spiciness with a bit of twang. During this tasting session, I did not manage to get any photo of this item because every time a new batch comes out, it disappears instantaneously. A testament to its popularity.

Chilli Crab
Photo from Chubbybotakkoala.com Archive

Salted Egg Crab. The flesh of the crabs is well infused with salted egg flavour. On top of that, each piece of the crabs is coated evenly with chunky salted egg sauce concoction. It will even be better if there is more punch from the curry leaves. A good finger licking dish.

Salted Egg Crab

Baby Lobster with Sambal Petai. Since I am not a fan petai, so I skip this dish.  Petai lovers will appreciate the spread of the sambal in the yummy crustaceans. There was another baby lobster dish as a daily special dish, which is pretty awesome as well.

Salted Egg Crab and Daily Special Baby Lobster

Crabmeat salad. A very underrated dish. How about doing it Chubby Botak Koala style. Get the tart shell from Kueh Pai Tee station and filled it to the brim with crabmeat salad. It combines the crispy texture of tart, with juicy sweet crabmeat salad and topped with a touch of caviar. Yum Yum.

Crabmeat Salat with Kueh Pai Tee tart shell

Seafood on Ice Station. Consist of flower clams, cooked prawns and snow crab leg. Fresh and naturally sweet.

Seafood on Ice

Shawarma Chicken from Carving Station. A touch of Middle Eastern in the buffet. The chicken meat is slowly roasted on a vertical rotisserie to retain its juiciness while adding charred flavour to the meat. Wrap in flatbread with mayonnaise and fresh vegetables, making it a yummy meal.

Shawarma Chicken

Shawarma Chicken - Individual Portion

Assam Pork and Braised Duck Nyonya Style. The pork belly is marinated with tamarind and roasted. The assam flavour is well infused into the meat and helps in tenderising the pork belly as well. The Braised Duck Nyonya Style is full of rempah (spice) that accentuate the flavour of the duck. Both of these dishes are best eaten with white rice.

Assam Pork

Braised Duck Nyonya Style

Dessert
. The Lemon Meringue Pie is definitely not to be missed followed by the assorted cakes. There are usually two other “Tong Sui” (traditional dessert) to cater to diners’ local palate.

The Desserts Spread

Overall, it was indeed a very good curated dishes by Executive Chef Vincent Aw and his team. Seafood lovers will find a lot of items to their liking, while non-seafood lovers will have something cater to their preference as well. Cheers!!

Ocean’s Treasure at Ginger
When: Now till 28 July 2019 (Available on weekends only)
Where: Ginger at PARKROYAL on Beach Road
Price:
Lunch, Sat & Sun (12.00 – 14.30): $58 for Adult, $29 for child.
Dinner, Fri – Sun (18.00 – 22.00): $68 for Adult, $34 for child.
For Reservation: Call 6505 5710 or email dining.prsin@parkroyalhotels.com

Thank you very much Ginger at PARKROYAL on Beach Road team for the tasting invitation.

Food & Drinks: 7.5/10
Value: 7.25/10
Service: N/A (Tasting Event)
Ambiance: 7.5/10
Budget per Person:$26 - $50, $51 - $80

Ginger
7500 Beach Road
PARKROYAL on Beach Road, Singapore
Ground Floor
Singapore 199591

T: +65 6505 5710
IG: @Parkroyalbeachroad
OH:
Breakfast: 06.00 – 10.30
Lunch: 12.00 – 14.30
Dinner: 18.00 – 22.00


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