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| Baby Lobster with Abalone Sauce |
Usher in the Year of The Boar with the new creations by Executive Chef Vincent Aw at Ginger, all-day dining restaurant for PARKROYAL on Beach Road. The luxurious buffet line up for Chinese New Year (‘CNY’) is definitely something to look forward to.
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| Part of the CNY Spread at Ginger |
Signature dishes for this Chinese New Year are:
Baby Lobster with Abalone Sauce. Baby Lobster is one of the signature ala minute stations at Ginger. For this CNY, it is cooked and served with Abalone Sauce. The baby lobster is fresh, juicy, succulent and springy, served with a clean and robust Abalone sauce. The combination of delicate broth and lobster is superb and definitely got my two thumbs up. I actually have to stop myself from ordering a few more as I want to try other dishes.
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| Baby Lobster with Abalone Sauce |
Baked Salmon with Fried Salmon Skin. I am not a big fan of baked salmon normally, however, it just irresistible at Ginger. The flesh of the salmon is pinkish, moist and flaky, basked with creamy seafood sauce. On top of the dish is a deep-fried crispy salmon skin, which I can’t resist.
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| Baked Salmon with Fried Salmon Skin. |
DIY Ginger’s Prosperity Yu Sheng. This is the time to showcase your creativity in designing your own Yu Sheng. The ingredients are provided and it is up to you to add the rest. I suggest go beyond the Yu Sheng station and add the Crispy Salmon Skin from the Baked Salmon, the assortment of ‘Keropok’ and lots of salmon sushi into the mix. Huat Ah!!!
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| DIY Ginger’s Prosperity Yu Sheng |
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| Salmon Sashimi and Soba at Japanese station |
Braised Dried Oyster with Sea Moss and Abalone Fried Rice are available in the hot food isle. Black Sea Moss (a.k.a. Fatt Choy) represent one of the most auspicious ingredients during Chinese New Year, representing prosperity in the new year. I personally like the braised dried oyster, the solid gooey gravy with the crunchy broccoli. If I ‘struck it rich’ in the New Year due to this dish, it is definitely an added bonus.
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| Braised Dried Oyster with Sea Moss |
Meanwhile, abalone is known to look like the traditional gold ingot. Therefore, it hopes to bring you more money in the coming year. Alas, I only managed to try the fried rice, while these mini abalones got whacked by others.
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| Abalone Fried Rice |
Grilled Half Shell Scallop and Satay at the Live Station. The juicy and springy scallops are baked just right, you can easily savour half a dozen at one go. The assorted satays have a slightly charred exterior, juicy and well-marinated flesh that can be consumed on its own or with the thick satay sauce. I personally recommend the pork satay.
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| Grilled Half Shell Scallop |
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| Grilled Half Shell Scallop |
Satay Pork Collar, combining the western style of cooking with local flavours. Tender, succulent, coated with satay flavour externally.
Soft Shell Crab. Perfectly fried, with crispy exterior and crab filled delicious interior. You won’t feel the oiliness in this dish, despite it is been deep fried. Surprisingly, it is better than those served in most of the Japanese restaurant in the market.
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| Soft Shell Crab |
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| Soft Shell Crab, Grilled Half Shell Scallop and Grilled Chicken |
Abalone Salad and Bak Kwa with Pineapple Salad. A very good appetizer that uses the CNY ingredients. The abalone is crunchy and refreshing, while the pineapple with bak kwa, balance up the sweetness from the bak kwa seasoning.
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| Abalone Salad |
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| Bak Kwa with Pineapple Salad |
For desserts, there will be Steamed Nian Gao, Pineapple Tarts and Chinese Eight Treasure Longan Soup with Glutinous Rice Ball. You will definitely have you filled with all these Chinese New Year treats.
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| Steamed Nian Gao, Pineapple Tarts and CNY Cookies |
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| Chinese Eight Treasure Longan Soup with Glutinous Rice Ball. |
As the food served during the Chinese New Year period is on a rotational basis, you will also look forward to Braised Pig Ear Terrine with Chinese Herbs at the Salad Station, Singapore’s favourite Black Pepper Crab, Cereal Crab and Roasted Suckling Pig with Kumquat Compote.
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Above: Yam Paste with Gingko Nuts and Pumpkin Sauce, Baby Lobster with Abalone Sauce, Bak Kwa with Pineapple Salad, Steamed Nian Gao, Chinese Eight Treasure Longan Soup with Glutinous Rice Ball, Chef’s Cereal Crab, Grilled Half-shelled Scallops, Ginger’s Prosperity Yu Sheng and Braised Pig Ear Terrine with Chinese Herbs
Image Credit: PARKROYAL on Beach Road |
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Braised Dried Oyster with Sea Moss, Abalone Fried Rice and Roasted Suckling Pig with Kumquat Compote
Image Credit: PARKROYAL on Beach Road |
Prosperous Reunions and Gatherings at Ginger
When: Now to 19 February 2019.
Where: Ginger Restaurant at PARKROYAL on Beach Road
Timing: Lunch 12.00 – 14.30; Dinner 18.00 – 22.00
Price:
Lunch Buffet
21 January to 19 February (excluding dates below):
Mon to Fri: Adult SGD48, Child SGD24.
Sat & Sun: Adult SGD68, Child SGD34.
1 to 6 February: Adult SGD68, Child SGD34.
Dinner Buffet:
21 January to 19 February (excluding dates below):
Mon to Thu: Adult SGD68, Child SGD34.
Fri to Sun: Adult SGD78, Child SGD39.
4 February: Adult SGD108, Child SGD54.
1 to 3, 5 to 6 February: Adult SGD88, Child SGD44.
*Prices are subject to 10% Service Charge and prevailing Goods and Service Tax.
*Child prices are applicable for children aged six to twelve years old.
For Reservation:
Call: +65 6505 5710
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| Cold Seafood Station |
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| DIY Rojak Station |
During the Media Tasting session, Ginger served one of the most delicate Lemon Meringue Pie. It is light and refreshing, it makes me remember those solid Lemon Meringue Pies I had in Melbourne. Kudos to the culinary team at Ginger for making this awesome pie.
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| Lemon Meringue Pie |
Thank you very much for to the team at PARKROYAL on Beach Road for the tasting invitation. Cheers!!
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| Signature Chilli Crab |
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| Coffee and Tea Station |
Food & Drinks: 7.5/10
Value: 7.25/10
Service: N/A (Tasting Event)
Ambiance: 7.75/10
Budget per Person: $51 - $80, $81 and Above
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
