Friday, August 16, 2013

Spice Brasserie's Buffet Affair at PARKROYAL on Kitchener Road

I made my first visit to Spice Brasserie @ PARKROYAL on Kitchener Road which is situated along the straits of Singapore’s ethnic district, Little India.

I was awed by the wide spread of local and international cuisines that were available for grab. You should really come try it.

A couple of weeks ago, PARKROYAL on Kitchener Road has announce the appointment of Frederick Kho as Executive Chef to oversee all culinary operations of the 534-room hotel including Spice Brasserie, Si Chuan Dou Hua Restaurant, Chances Lounge and banqueting functions.

I was here at Spice Brasserie, I can't wait to try the renowned Penang Affair and Crazy Crab Night buffet that Chef Frederick prepared.

Executive Chef Frederick brings more than 20 years of culinary experience in luxury hotels across Asia. Prior to joining PARKROYAL on Kitchener Road, he served as an Executive Chef at the Golden Sands Resort by Shangri-la in Penang, Malaysia. He has also held positions in Shangri-la Hotel Singapore, Hilton Hotel Petaling Jaya, Ritz Carlton & Resident Suites Malaysia, The Regent Hotel, Kuala Lumpur and Shangri-La Hotel, Kuala Lumpur.

Chef Frederick has now unveiled a series of delectable buffets at Spice Brasserie, the hotel’s all-day dining restaurant.

Usually when I go for buffet, I will always go for the cold plate like sushi and sashimi first. But this time round, I started off with their Penang delights.

For a taste of Penang’s renowned hawker fare, tuck into the Penang Affair buffet with favourites such as Char Kway Teow, Assam Laksa, Penang Prawn Mee, Oyster Omelette and Penang Rojak. This is available from Mondays to Thursdays for lunch and dinner.

The chef was preparing my Char Kway Teow.

The yummilicious Char Kway Teow that I highly recommend. It is a must-try at Spice Brasserie.
The noodles were accompanied with the fried egg, fresh prawns, crispy beansprouts, cockles and chinese sausages.

Assam Laksa.

The way to eat assam laksa is to eat it while it is hot. The laksa has a trio combination of spicy, sweetness and a little sourish, giving it its aromatic flavour.
Crab lovers will go crazy on Friday nights when they can enjoy unlimited servings of crab dishes freshly prepared in ten different styles, ranging from Chilli Crab, Kam Heong Crab, Golden Cheese Crab, Nyonya Chilli Crab, Sarawak Black Pepper Crab, Masala Crab, Salted Egg Yolk, Steamed Ginger Crab, Ginger and Scallion Crab and Braised Crab with Glass Noodles. 

The sauces are meticulously prepared from scratch and the mud crabs are steamed to preserve their original juiciness and sweetness.

My favourite of all is still the chilli crab.

Usually I will prefer to use utensil to eat rather than using my barehand. But eating crab is totally different. You have to use your hand in order to really taste the goodness in it.

I love eating the fried bun that was toppled with the chilli crab sauce. It was a joyful affair while eating it - the hot and savoury fusion.

The cold plate was next. Indulge in the fresh seafood that includes tiger prawns, mussels, salmon and etc.

Sushi is a must have for me in every buffet.

You might be familiar with all these: braised chicken claw, luncheon meat and stewed egg. The dishes that you will go along with teochew porridge.

A very unique cuisine served at buffet. I am sure if I brought my family here, they will love the teochew porridge very much. It is simple yet delectable fare.

How about a bowl of rojak?\

Pastries time. The wide selection of pastries and cake got me drooling.
The apple strudel was soft on the inside and surrounded by a crispy layer outside.

Always save some room for dessert.
You will not be disappointed because they were simply yummy and delicious. I wish I had space for more.

The cream puff was totally awesome.

My favourite nonya kueh. I love the Kueh salat kaya where the pandan coconut milk custurd is fused with glutinuous rice.

Executive Chef Frederick had come out to say hi to us.
Chef Frederick has a wealth of knowledge in contemporary and traditional cuisines, with a speciality in Asian fare. He is adventurous in trying new dishes. We hope to try more of your new dishes (:

 I had blueberry and vanilla ice-cream to end off my sumptuous dinner.
I left Spice Brasserie with a bloated stomach and happy feeling, my cravings had all been satisfied. I will come back and visit Spice Brasserie soon again.

Take a look at the different varieties of buffet available at Spice Brasserie:


Per Adult
Per Child
Penang Affair
Mondays to Thursday

Crazy Crab Night
Sensational Seafood
International Buffet
Fridays to Sundays


Prices are subject to service charge and prevailing government taxes. Child prices are applicable for children aged six to 12 years old.

Spice Brasserie
PARKROYAL on Kitchener Road
181 Kitchener Road, Lobby Level

Operation hours:
 Breakfast: 6.30am to 10.30am (daily)
Lunch: 12noon to 2.30pm (daily)
Dinner: 6pm to 10.30pm (daily)

Telephone: (65) 6428 3160

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