“We Clean. We Care. We Welcome” – Play tourist & discover Copthorne King Singapore with this promotion like never before!
While it is best to stay at the comfort of our own home, this should not stop us from experiencing a delightful staycation in Singapore! – especially when there is a call for celebration, when your overseas travel plan got affected by Novel Coronavirus (COVID-19), or when you need a getaway from the hectic lifestyle. Check out the rooms at bit.ly/2QE2pSl
With an array of fresh seafood dishes every Thursdays to Sundays, Spice Brasserie from Park Royal Kitchener takes on a brand new seafood buffet theme with the “Gifts of the Sea” dinner buffet. Featuring an elevated selection of shellfish delights, guests can expect a tank display with live prawns at the show-cooking stations, serving Wok Braised Live “San Har” King Prawns Noodle that features fresh prawns with silky smooth noodles. Another highlight will be the Wok Braised Live “Drunken” King Prawns immersed in Wu Jia Pi Wine. I like this a lot!
The menu also showcases unlimited servings of premium shellfish dishes such as the Homemade Lobster Bao with luxurious lobster meat that resembles a moneybag. The Baked Hokkaido Oyster with delicious Hollandaise sauce as well as Chilled Snow Crab Claw on ice are worth having too.
SO GOOD, WE ALL HEARTED THESE DEEP FRIED LOBSTER BAO.
Other notable dishes include the Nyonya Baked Whole Mackerel Fillet in Chilli Assam Sauce that is available at the live station, Steamed Bamboo Clam with Minced Garlic Chili Lime and Crab Bee Hoon on the buffet line.
The mainstays are their signature crabs in popular flavours such as the Authentic Singapore Chili, Black Pepper, must-have Salted Egg sauce and Pumpkin served with deep-fried chinese bun mantou.
LOOK AT THE AMOUNT OF CRABS ON MY PLATE 😋
Complementing the spread is a selection of appetizers over at the seafood on ice counter, sashimi and sushi at the Japanese corner, a variety of hot Asian and International dishes and finally some luscious desserts to end the feast on a sweet note.
Priced at SGD65 per adult and SGD32.50 per child, thispromotion is available only for dinner from Thursdays to Sundays, on eve of and on Public Holidays. UOB card holders enjoy 20% savings off total bill.
DESSERTS ARE MUST!
Spice Brasserie also serves up Daily Peranakan Lunch Buffet and Nostalgic Teochew Porridge Dinner Buffet on Mondays to Wednesdays.
PORRIDGE BUFFET AT HERE IS LOVE TOO!
Spice Brasserie at Park Royal Kitchener Road
181 Kitchener Road
For more information or reservation, call 6428 3160 or email firstname.lastname@example.org.
Farm & Market to Table? One Farrer Hotel & Spa offers this!
at Origins of Food @ One Farrer Hotel & Spa
Farm to Table and Market to Table are the complete culinary experiences that get us to understand food at its most fundamental and being able to enjoy vegetables or fruits directly from a tree, vine or plant. This was essentially the fundamental concept for the development of Origins of Food, a technology-enabled food studio and specialty retail facility that offers interactive cooking demonstrations and classes conducted by the hotel’s chefs, visiting culinary professionals, as well as home cooks.
the on-site farm @ One Farrer Hotel & Spa
To support this concept, an area for a small herb and spice garden was originally planned. However, as it began to take shape, it became apparent that having an “operating farm” would not only support the Origins of Food concept, but can allow in-hotel residents, as well as Singapore based patrons on how herbs, spices, vegetables and fruits are grown and how to incorporate them into the exciting culinary experiences. The Farm at One Farrer was thus born and soon became an important link in the Farm to Table and Market to Table concepts at One Farrer Hotel & Spa.
spot the fruits!
Currently, there are more than 65 varieties of edible plants, herbs, spices, fruits & vegetables that are being grown within the 11,000 sq ft. farm and orchard. The farm supplies these produces to Origins of Food, as well as other F&B outlets in the hotel premise.
herbs & spices at The Farm too!
Vast supply of the herbs and spices to meet the Hotel’s demands and also good for sales at their Origins of Food retail area, along with a hand selected array of Singapore/regional specialty foods and culinary enabling products.
marketing time! at tekka wet market
As a natural progression, in addition to the above Farm to Table programme, they formulated the brand new Market to Table experience. As part of the Cooking Project series of cooking demonstrations, classes and experiences, One Farrer take each Saturday morning (other days by appointment only) of up to 12 persons at a time on an excursion to the neighbouring Tekka Market. Tekka Market is one of the few remaining truly Asian wet markets left in Singapore.
While at the market, the participants will be introduced to the favourite purveyors, some whose companies and families have been selling at the market for between 25 to 40 years. The guides will assist the participants to understand the marketing process, including on how to source the freshest food items, as well as gaining new insight on incorporating local fresh & seasonal items into their often hectic schedules.
back to the Cooking Studio!
Once back at the Origins of Food – Food Studio, the aprons are put on and everyone learns the techniques of creating good food: food that is good to look at, tastes good and is good for you… a truly Market to Table experience!
snips & snaps on the yummy spread of local cuisine we did
First up is Chef Elson’s CURRY CHICKEN that comes with a secret ingredient that make this curry extra delicious and unique.
my delicious curry chicken lunch with prata & baguette!
Second dish in line… CHILLICRABS! Fingers licking good!
Legendary DURIAN Fried Rice is being taught in the class too!
Last but not least, MANGO SAGO, a true tropical dessert delight that is easy to make!
The Market to Table experience offers a selection of different cuisines – Local, Thai, Peranakan or Indian at $90++ per pax. I tried this local cuisine m experience and totally in love with all the 4 dishes I’ve tried, in particularly Durian Fried Rice and Curry Chicken (secret ingredient involved), mind blown for me! I certainly will try to recreate them at home with the recipes and tips I have learnt here.
To experience this yourself, you can call Origins of Food at 6705 7825 or email email@example.com for availability and bookings. Couple or team bonding anyone? This is a great idea!