Known for their wide variety of selection, there is something for everyone with the 16 live stations offering a range of cuisine from fresh seafood , local delights such as laksa, prawn noodle and roast meats, Thai food like mango salad, Tom yum, kra pow etc, Japanese cuisine including sashimis (hotate, salmon, swordfish, tuna) and sushis/makis (go for the aburi salmon sushis!), live roast station, salads, cold cuts, cheeses, Indian cuisine, outdoor BBQ food all the way to the amazing dessert spread which includes love crêpe station, milk & dark duo chocolate fondue, cakes, local kuehs, ice cream & sorbets, fruits.

Thursday night happen to be marine harvest night so this features a rotating menu of fresh seafood from the crustacean bar including Boston lobster, freshly suckled oysters, mussels, prawns, scallops, crabs legs.

There is no way you can eat everything so I’d say, eat wisely and try to pace yourself! Words of wisdom 😅

Don’t miss this short window of fiery challenge from 11-23 March. Expect a variety of Sichuan classics such as 辣子鸡 (spicy crispy chicken), Mapo tofu, Kung Pao shrimp, 水煮鱼 (Sichuan boiled fish) and the drool worthy 口水鸡(Sichuan chicken in chili oil sauce). The dishes are rotated on a daily basis during this period! Chef’s 口水鸡was very tasty and comforting, the silky poached chicken was drenched with pungent Szechuan pepper chilli oil, balanced out with vinegar. It truly lives up to its name, and left me salivating at the sight of it 😋