We all have that one significant memory we hold onto at the end of each year and add to our time capsule of eternal happiness – for me, 2016 will forever go down in history as the year of shellfish.
Plaza Brasserie at PARKROYAL on Beach Road is back to bless our crustacean-loving souls with their tantalising all-you-can-eat crab buffet – “The Ultimate Crab Feast”.
Not only has this decadent feast been extended till the 30th of September, on top of the diverse selection, 6 new locally-inspired crab flavours take the stands. With straits-inspired flavours like the Petai, Assam, and Kam Heong, to newer knockouts like their Coffee Crab; get your bibs on and claw crackers ready, because this is one buffet you’ll want to shell out for.
Saturated as the salted egg yolk bandwagon may be, it’s seldom that you chance upon a dish that does the food trend this much justice. We’re commonly told not to judge a book by its cover, but it only took one look for me to know that I would be dedicating a whole chunk of my calorie allowance to this sinful treat.
Executive Chef Jackson Goh brings two of our all-time favourite zi char prawn dressings together in a blissful marriage, and this combination is pure genius.
Generously doused in the creamy rich concoction, there won’t be a sliver of crabmeat left bare.
The dish walks a tightrope line between graininess and creaminess, and the subtle heat of the wasabi is a welcomed surprise – this fine upgrade might be the best culinary invention to hit our taste buds this year!
Pulling its weight as the highlight of the night, the most dynamic element of the Ginger Broth Crab is the milky pool it sits in. Embodying the herbal spiciness of Bak Kut Teh, and the mellow sweetness of sliced fish soup, it’s addictive from the very first sip and perfectly highlights the delicate flavour of the crab.
Plus, with 11 different flavours to sample, you’ll want to save some broth to cleanse your palate between glazes.
If there’s one safe choice to order at a restaurant, it’s cereal-anything. Sweet, savoury and crunchy all at the same time, the cereal crab is a testament to versatility of cereal, and its fitting use in our Chinese cuisine.
Pile those crumbs onto your plate, you’re going to need an extra sprinkle with each bite.
All that digging for meaty treasure can get exhausting, that’s why I was glad to punctuate my meal with some easy eats, like the Roti Prata and Crab Meat Masala.
Crisp flakey discs of prata topped with a heaping ladle of crab meat-speckled curry – the masala took on more of a watery consistency, but didn’t fall short in terms of aromatic flavour and spice.
There are 11 flavours featured at any one point, so if you’re not the adventurous sort, you can always take comfort in the local staples: Chilli Crab, Black Pepper, and White Pepper Crab.
Some other new notable innovations are three Malaysian-inspired flavours: Assam, Kam Heong and Petai Crab, that pack an armoury of Asian spices in each bite, enhancing the Peranakan vibe of the restaurant.
The Kam Heong and Petai crabs tasted slightly similar, but packed in a great amount of flavour overall. As for the Assam crab, even as someone with a tolerance for spicy food, the heat of the sauce a little too much for me to bear.
As one of the three new flavours introduced this month, the Coffee Crab is a fresh take on the ever-popular zi char Coffee Pork Ribs dish we know and love. Made from a unique blend of Robusta, Sumatra Mandheling, and Brazil Cerrado coffee beans, the sticky glaze falls on the sweet side, and might come across a little overwhelming after a couple of bites.
The extended buffet also comes with a little surprise. A bounty of freshly imported seasonal oysters will also be up for grabs – and grab them you must.
Here’s a quick rundown of each oyster variety:
The perfect choice for oyster amateurs. You won’t even be needing a squirt of lemon to enjoy this one. Unlike the usual oysters that you get in your orh luak (oyster omelette), these batch of mollusks from down under were plump, lower in salinity, and exceptionally pure.
Comparatively more briny and distinct in taste and texture, the high salinity of the Atlantic Ocean from where they hail made for a more earthy-tasting oyster.
Sweet, meaty, and fresh tasting – my recommendation is to go easy on the Tabasco sauce, there’ll be no overwhelming fishy taste to mask here.
Note: The oysters will only be available from Mondays – Wednesdays.
Also part of the buffet is this inconspicuous fish section serving up cooked-to-order Seabass in Hong Kong style. With no cap on the amount you can order, you’ll be making your money’s worth just by ordering one.
But even the most revered seafood connoisseurs need meal accompaniments. Carbo-load with your choice of rice, bread, or noodle – or load up on sashimi at the Japanese counter.
Crispy Pork Belly and Roasted Chicken to cater to the meat lovers
Their selection of local desserts are nothing to shout about, but if you’re craving that sweet finish, their hot Barley Water will do the trick.
I came, I clawed, I conquered.
Never in my wildest dreams did I think it would be humanly possible for me to consume that many crustaceans in one sitting, but I did. If you’re on the fence about whether this buffet is worth your while, you can hop right off and pencil in your reservation.
Treat yourself before you beat yourself up for missing it. With so many crabs and so little time, treat this as your guide to cracking your way through this insane spread, one pincer at a time.
The Ultimate Crab Feast is available from 6pm – 10pm daily at $75++ per pax (Thursdays to Saturdays) or $99++ per pair (Mondays to Wednesdays, but will also include Sundays from the 14th of August) until the 30th of September. It’s also available as a buffet lunch on Sunday.
Make your reservations at +65 6505 5710 or email dining.prsin@parkroyalhotels.com.
This post was brought to you by PARKROYAL on Beach Road.
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