While some hotel buffets favour scale over quality, Estate at Hilton Singapore Orchard has consistently maintained a reputation for ingredient-led dining. Their latest ‘Grills & Gills’ buffet throws the spotlight onto two high-value pillars: premium grilled meats and ocean-fresh seafood.
Served nightly, the experience anchors itself around open-kitchen showmanship, introducing high-grade Australian beef cuts alongside an expansive raw seafood bar. On Fridays and Saturdays, the format pivots into an expanded iteration of Estate’s popular Seafood Nights, supplemented by an enhanced oceanic line-up and free-flow wines.
Award-Winning Sanchoku Wagyu and Premium Cuts Take Center Stage
The culinary centerpiece of the new menu is the introduction of award-winning Sanchoku beef. Crowned champion at the 2025 Australian Wagyu Branded Beef Competition, this specific grain-fed Wagyu is notable for its precise marbling and deeper flavor profile. For me, it was a highlight to watch the chefs slice slivers of the perfectly cooked meat to enjoy with a variety of sauces.
Rather than limiting this premium protein to a single station, the kitchen utilized the Sanchoku beef across multiple preparations:
- The Carving Station: Featuring robust, herb-crusted grain-fed OP ribs and a classic Wagyu beef tomahawk. The tomahawk was cooked to perfection, paired with a red wine jus or a simple grainy mustard.
- The Hot Kitchen: A slow-cooked, braised Angus beef brisket showcased the depth of the leaner cuts.
Sustainable Seafood Section
The seafood bar has always been a highlight at Estate. The freshly sliced sashimi boats get picked up quickly, and it is a treat to watch the chefs shuck, slice, or plate fresh seafood for diners as they line up. Not to mention the array of lobster, oysters, mussels and other seafood on offer. Whether it is the Sunday brunch or a weekday dinner, I suggest you start your meal at the seafood bar to do it justice.
For weekend diners, Friday and Saturday nights mark a significant expansion of the cold seafood counter. A notable addition to the ice bed is the Fraser Isle Australian spanner crab. Sustainably harvested from the waters off Queensland’s K’gari, the crab is prized within chef circles for its clean, delicate sweetness and firm texture.
On these weekend Seafood Nights, the standard raw selection is further supplemented by Alaskan king crab legs and freshly sliced Hamachi sashimi. I was also delighted to find local adaptations, including a soft-shell crab rojak and a classic Singapore chili crab served with fried mantou at the weekend dinner. Skip the crowded Satay Street and enjoy grilled skewers at Estate's live-station instead.
A New Focus on Individually Plated Signatures
To combat the typical buffet fatigue where flavors blend together, Estate has introduced a rotating menu of eight individually plated signatures. This approach allows the kitchen to control temperature and presentation, delivering a restaurant-grade à la carte experience within a free-flow format.
Foie Gras takes a lot of skill and technique to perfect, yet the chefs at Estate make it seem simple. The small plates of foie gras at the live counter are paired with a classic plum jam, adding a touch of sweetness to cut through its buttery rich umami.
Lamb rack is another special on the rotating menu, served here with jumbo prawns. Or perhaps you would prefer a bowl of rich River Prawn Nyonya Laksa from the soup section? Local flavors are not overshadowed in the menu, rather highlighted with a range of options from roasted duck and Hainanese chicken rice to sweet and sour pork, wontons or a robust spicy prawn noodle soup.
The Verdict
The 'Grills & Gills' overhaul moves Estate away from generic variety and toward a targeted, product-forward strategy. By anchoring the daily spread with verified premium components like champion-grade Sanchoku Wagyu and sustainably sourced spanner crab, the buffet offers distinct value, particularly during the Friday and Saturday wine-paired seafood extensions.
Address: Level 5, Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867
Timing: Dinner Buffet served daily from 6:30 PM – 10:00 PM
Theme: 'Grills & Gills' (Daily); Expanded Seafood Nights (Fridays & Saturdays)
w. www.hilton.com/en/hotels/sinorhi-hilton-singapore-orchard/dining/estate
fb. www.facebook.com/estaterestaurant
