There'll be more than 30 meat and seafood delights prepared in Executive Chef Nicholas Sia’s signature East-meets-West style.
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First, start with a Welcome Platter featuring Black Pepper Crab, cheesy Jumbo Clam Gratin and scrumptious Beef Slider.
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For the seafood, the highlights are unlimited servings of Homemade Lor Mee with Crayfish in a flavoursome gravy broth made from chicken bone simmered for four hours, the heritage Nyonya Baked Seabass Fillet with Pineapple Slaw (marinated overnight with a blend of seven spices), and pan-seared Garlic Prawn with Egg Custard and Superior Broth.
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For the meat dishes, my favourites are the Mongolian style slow braised Lamb Leg with Red Sago, Rose Wine and Spices, BBQ Pork Ribs with Lychee Pearls (slow cooked until tender with caramelized charred edges and paired with juicy lychee pearls for bursts of sweetness), Duck Leg Confit with Tomato and Garlic (marinade of salt and mixed herbs, it was fork tender with crispy skin)
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This buffet is available on Thursdays to Sunday dinners and weekends lunch, till 27 May.
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[Invited Tasting]