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Crispy, savory, addictive!
Deep-fried prawn paste chicken from Lai Huat is a must try item!
Succulent chicken pieces coated in a flavorful prawn paste, fried to a golden crisp.
Umami flavor explosion in every bite!
Highly recommended.

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鸿桃轩原本主打的精致粤菜,已渐渐转型为摩登中餐。主厨叫钟健,他的料理重在寻求味觉与创意上的突破,为食客增添用餐乐趣。

黑松露雪蟹鹅肝雪茄卷30新币/支,折合人民币165元
很吸睛的创意菜品,雪茄做地很逼真,摆在沉甸甸的烟灰缸上。经理耐心讲解,馅料包含虾滑、雪蟹,还加入来自北海道的虾肉,以及少许鹅肝,增添口感与层次感。雪茄变化自传统的北京鸭卷,饼皮裹粉油炸形成香脆雪茄外层,蘸酱以北京鸭酱搭配日式芝麻酱调制,因为面粉过敏的原因,浅尝一些,真的很好吃

砂劳越胡椒猪肚云耳浸胜瓜毛瓜 36新币,折合人民币190元
这道菜以砂劳越胡椒为主要调味料,为整道菜带来独特的辛辣香气。猪肚焖的软嫩,胜瓜和毛瓜增添了清新的蔬菜口感,吸收了汤汁的鲜美。整体来说,这道汤菜味道层次丰富,汤汁浓郁且不腻,各种食材的口感和味道相互衬托。

和牛牛颊肉日本白萝卜煲 69新币,折合人民币370元
牛颊肉质地细嫩多汁,经过慢炖后变得入口即化,与清甜爽脆的日本白萝卜完美搭配。白萝卜在炖煮过程中吸收了牛肉的鲜美,同时保留了自身的清新口感。这道菜品兼具浓郁与清爽,牛肉的醇厚与萝卜的甘甜相得益彰,形成了层次丰富的味觉体验。汤汁浓稠,包裹着软烂的牛肉和入味的萝卜,每一口都充满了浓郁的肉香和蔬菜的清新,真的超好吃

滑蛋肥牛河粉57新币,折合人民币300元
相比之下逊色一些,对于两个人来说份量超大,河粉的口感还可以,比较顺滑,滑蛋糊的加入使整道菜品更加多样,融合了蛋香和调味料的味道。肥牛肉质鲜嫩,整体味道既有鲜香的海鲜味,又有咸香的口感,还是挺好吃的

百花酿蟹钳蟹皇扒天津粉皮69新币,折合人民币370元/位
份量完全够两个女生吃,这道菜和刚才的河粉有些重复,不建议同时点。硕大蟹钳不是纯蟹钳,蟹肉混合虾肉海鲜泥制作。蟹钳上的粒粒黑色小圆珠是以黑醋手工制作,复制蟹肉蘸醋的传统吃法。上菜时有几块以蟹黄特制的“蟹黄棒”,模拟西式刨松露的做法,把蟹黄现刨撒在蟹钳上。底下的主食是天津粉皮,吸附蟹肉蟹汁的浓稠鲜味。不过国内类似的菜品已经非常好吃了,虽然鲜美好吃,但没有太惊艳

新加坡🇸🇬五星酒店高性价比自助餐新鲜出炉

这家自助餐和花姐来吃过,一直觉得很不错,今天朋友邀请,又来了

名字是Clove,在Swissôtel的二楼

首先映入眼帘的是琳琅满目的生鲜区。新鲜的海鲜吧台上,调味吞拿鱼、超大片烟熏三文鱼、调味沙拉、生蚝等。

师傅正在现场烤奶酪,可以搭配土豆、花菜,好city啊。

接下来是令人垂涎的熟食区。大型烧烤现场还是非常注目的,尤其慢烤牛排和慢烤火腿肉。

主食区提供传统美味Laksa

最爱的甜品区,琳琅满目的蛋糕、冰淇淋、水果和中西式甜点让人目不暇接,每个都想尝一尝,

再参观一下奶酪区,再接着是娘惹甜品,也都非常诱人

中西式主菜区提供多种精心烹制的肉类和海鲜。各国特色菜肴也不容错过,宫保鸡、仁当牛肉等

接下来是印度区,飘来阵阵香料味,坦都里烤鸡、各式咖喱、印度飞饼等地道美食,每个都要一小勺尝尝味道

除了丰富多样的美食选择,优雅的用餐环境和贴心的服务也让人流连忘返。宽敞明亮的用餐区,舒适的座椅,悦耳的背景音乐,以及训练有素的服务人员,都创造了一个不错的用餐体验。

This place is a hidden gem on the second floor of international building . We did e sushi buffet n left the selection to the chef who fed us a wide selection of amazing sushi . We had seconds of what each of us loved , cod , swordfish , yellowtail , scallop. Really fresh n excellent quality . Definitely will go back .

Keep your bellies full and satisfied with Cafe Lodge’s $48+ Set Menu for 2!

Experience Burpple Beyond’s $48+ Burpple Set Menu deal for two: indulge in starters (salad/soup of the day), your choice of main course (beef/chicken/fish), dessert (gelato/dessert of the day), and a drink, all for a steal!

Photo by Burppler Emily S.

The butter is foc apparently, and makes it have a much stronger biscuity base. So I'll definitely recommend adding on butter

Very thin and very chewy. I enjoyed it, dining partner didn't. We both agree the taste is not worth the price tho, but I guess for the novelty its fine

Their naan is really like bread, quite fluffy, a little bit of crust, very mild garlic

The cheese is the most refined I've had in Indian cuisine. It's very smooth, almost custardy. The gravy has some heat but is otherwise creamy and very mild tho. There's hardly any veggies taste

I would have wanted something that tasted a lot more aggressively vegetal but I guess people who hate veggies will love this dish

Not a good version. The sauce is quite sour which is really weird for an indulgent dish

Pink onions were weak. The green sauce is somewhat spicy actually, quite surprising for this kind of rather atas places

Available for lunch and dinner from now to 31 August at White Rose Cafe in York Hotel Singapore, you can now enjoy these hawker favourites that originated from Kuala Lumpur and Klang. My favourite from the four has got to be the Claypot Lao Shu Fen as the piping hot stir fried mee tai mak has the wok hei aroma and the addition of the egg before serving gives it a nice creamy texture. The other claypots include the Tai Lok Mee, Bak Kut Teh and Chicken Rice, which I will also recommend the tai lok mee for the rich and savoury flavour known the dark soy sauce mixture that latches onto the noodle well. Each claypot order also comes with an Air Mata Kucing, a herbal drink made from boiled monk fruit, dried longan and winter melon sugar.