This October 6–29, 2023, one Michelin star Khao from Bangkok will bring a variety of its signature dishes to the buffet dinner at Ginger at PARKROYAL on Beach Road. This will be a treasure trove of Thailand's best tastes.
In a buffet called "Flavours of Siam & Home," you can start a culinary trip that includes Singapore's rich history and the delicious spices of Thailand. It's a great work together between Celebrity Chef Andy Yang, (pictured below) who runs the kitchen at Khao in Ekkamai, Thailand, and award-winning Executive Chef Vincent Aw of PARKROYAL on Beach Road and founder-owner of Khao Group, Pradinan Arkarachinores (also pictured below).
Celebrity Chef Andy Yang
Singaporean treats like Singapore Chilli Crab and Thai treats like Yum Pladouk Foo will satisfy your cravings for Thai and Singaporean tastes. You can eat in a hall that was meant to look like the lively Kampong Gelam and the charming Golden Mile Precinct. This shows how closely our food culture and national heritage are linked as a country whose people love food.
Executive Chef Vincent Aw of PARKROYAL on Beach Road and Founder-owner Pradinan Arkarachinores of Khao Group
The collaboration sees PARKROYAL on Beach Road’s Executive Chef Vincent Aw, Founder-owner of Khao Group, Pradinan Arkarachinores, and Celebrity Chef Andy Yang, who helms the kitchen of one Michelin star Khao in Ekkamai, Thailand comes together to cook up a feast for the diners.
Khao’s signatures will weave its way into the live stations as well as ala carte counters of Ginger during the Flavours of Siam & Home dinner buffet. Don’t miss highlights like:
- Khai Jiew Poo – a crabmeat omelette, made fluffy and thick through the whipping of eggs instead of just beating, before added to with lashings of crab meat, fragrant Thai basil and sliced shallots. A deep-frying pan is used to ensure even cooking for an omelette that is crispy on the outside and fluffy on the inside.
- Yum Pladouk Foo – fluffy catfish dish rendered incredibly crispy through frying at extremely high temperature. Once fried, its savoury crunch is perfectly contrasted by the tartness of fresh green mango salad for a match made in heaven.
- Phad Thai Goong – Thai fried noodles rendered smoky and savoury from a thick sauce and liberal stir-frying in a wok, finished off with large prawns, beansprouts, chives and crushed peanuts.
Massaman Nua Nong Gae - Lamb Shank Massaman Curry
- Massaman Nua Nong Gae (pictured above) – juicy lamb shank cooked to tenderness in massaman curry, a mildly spicy, sweet, tangy and aromatic Thai curry fusing a medley of herbs, spices and ingredients from the Indian subcontinent, Malay Archipelago and native Thai influences.
- Gaeng Kiew Whan Nua Nong Lai – sliced beef shank simmered to tender, fragrant bites over long hours in green curry. The curry itelf promises to be an explosion of flavours drawn from herbs like Thai basil, bamboo shoots, makrut lime leaves, coconut milk and fish sauce.
- Tub Tim Grob of cubed water chestnuts first soaked in grenadine for a splash of colour and flavour being boiled in tapioca flour and served in in refreshing coconut water.
They complement Ginger’s signatures of Boston Lobster served whole and fresh ( pictured below) and Singapore Chilli Crab and Salted Egg Yolk Crab for the unmistakable flavours of Singapore. A sashimi corner slices up sweet salmon, tuna, butterfish and more. Satisfy your cravings for more local delights with the Singapore Laksa as well as Chicken Rice, each promising a deep dive into Singapore’s food identity. Other popular favourites include Dim Sum offerings consisting the full works of loh mai kai, chicjen char siew pau, prawn and chicken siew mai, har gow, red bean pau and more.
‘Flavours of Siam & Home’ is available during buffet dinner only
Buffet dinner pricing:
- $78++ per adult and $39++ per child from Monday to Thursday
- $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and eve of public holidays.
UOB cardmembers Promotion
UOB cardmembers are entitled to 20 percent off their total bill when payment is made using a UOB credit or debit card.
For dining reservations or enquiries, please speak with us at +65 6505 5710, email [email protected], or via online reservations at www.panpacific.com/ginger
You May Also Like
Expat Reporter Rebecca Assice Visits Portugal in the Heart of Singapore
