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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| Shawarma Chicken |
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| 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.
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| Assam Pork |
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| 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.
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| 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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