Nestled within Singapore’s city centre and a stone’s throw from the scenic Kampong Glam enclave, PARKROYAL on Beach Road, Singapore welcomes Ginger with its new look and feel after an extensive renovation, celebrating the abundance of Singapore’s natural beauty in the cosmopolitan city-state.
The spacious restaurant welcomes diners with an irresistible á la carte buffet that showcases the best of Singaporean flavours. Helmed by the hotel’s resident culinary master Executive Chef Vincent Aw, Ginger is where one satiates all cravings for local delights – including the Signature Crabs (Chilli, Pepper and Kam Heong) that were a wildly popular free-flow favourite from before, while dining in an inviting space decked out in colours and textures inspired by the versatile plant that is loved for its flavours and health benefits.
Image Credit: Ginger's River Prawn Laksa and Ginger's Sate Lilit
“The menu is heavily influenced by the rich diversity of Singapore’s culinary heritage, along with a sprinkling of South East Asian flavours, marrying the best of traditional tastes and cooking techniques, with a modern and sometimes, unexpected twist.”, he shares.
The stunning ambience of Ginger is brought to life by award-winning Singapore-based Australian designer Emma Maxwell. Natural, raw elements such as timber and stone are lightly accented with nickel and brass but softened by a floral narrative through specially commissioned wallpapers and furniture textiles by fabric designer Kerrie Brown.
Maxwell said: "The space captures, to me, the spirit of 'A City In A Garden'. I wanted to bring the lightness and natural beauty of Singapore to Ginger and PARKROYAL on Beach Road, which deftly showcases contemporary interpretations of classic Singapore dishes."
Image Credit: For special occasions of up to 50 guests, a beautiful private dining area that overlooks the scenic Kampong Glam stretch is the ideal choice.
Every effort is made to plate each dish beautifully, ensuring that this á la carte buffet experience is unlike others. Guests can also be assured of top-notch ingredients and meticulous preparation – all sauces, for example, are homemade. Guests may scan a QR code for the digital menu that showcases up to 53 dishes, and thereafter select their preferred dish and portion size. All buffet items are free-flow and served to the table.
Image Credit: Ginger's Crispy Lamb Ribs with Thai Green Sauce
Starters include: Crisp and Crack with Sambal – a delightful combination of fish and prawn crackers, as well as emping belinjo (Indonesian-style crackers) accompanied by homemade sambal. Dried Shrimp and Garlic Cheese Bun – this version is Chef’s local take on the popular cheesy Korean bread using dried shrimp. Cold Appetisers include Salmon Sashimi Platter – sure to please is this generous portion of fresh Chilean salmon served on ice and the Assorted Seafood Platter – a beautiful array of half-shell scallops, fresh prawns and green lipped mussels is elegantly presented on a bed of ice.
Image Credit: Ginger's Slow-braised Beef Rendang
Local Kitchen favourites include Hainanese Chicken Rice – this dish is a must-have for its authentic flavours, tender chicken, and most of all, the addictive homemade ginger-chilli, and ginger-spring onion sauces. Slow-braised Beef Rendang – this melt-in-your-mouth, flavourful and slightly spicy Australian beef cheek has been slow braised for 24 hours and the Crispy Lamb Ribs with Thai Green Sauce – this lip-smacking creation is at once crisp and tender – a result of first marinated lamb ribs in a secret local spice blend, then coating with flour and deep-frying. The accompanying homemade Thai mint sauce lifts the entire dish to new heights.
Image Credit: Ginger's Durian Pengat Dessert
Guests will also enjoy BBQ delights, Noodles, Signature Crab dishes including Singapore Chilli Crab with Mantou – Chef’s version is a fine balance of sweet and spicy flavours and the Black Pepper Crab – Chef’s version made with an intensely-flavoured sauce that possesses the right ‘kick’ and desserts including the Durian Pengat – the perfect blend of luscious durian purée and gula melaka is then topped with desiccated coconut and toasted crushed hazelnuts.
Other options include BBQ Fish in Banana Leaf, Stir Fried Hokkien Prawn Noodles, Impossible Burger, Salmon with Saffron and Seafood Ragout, 24-Hour Braised Angus Beef Cheek with Asparagus, Chicken Roulade with Mushroom Stuffing and Potato Puree, Pulut Hitam, Tau Suan, Mini Pineapple Pie and Assorted Cakes. Breakfast and all-day a la carte menu options are also available.
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
