Buffets

Never in our past 4 visits in the last year have we had a bad experience there. Fantastic fresh seafood, delicious beef tomahawk amongst other roast meats, and oh-so sinful desserts.
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They offer a straightforward selection of beef, chicken, mutton and seafood—relatively fuss-free, and nothing extraordinary. They don’t have a lot to show for their desserts, but remember to save space for their delicious durian purée which was thick, creamy and not overly sweet (I had 15 glasses of it). @mhotelsingapore
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One is helped here by their prompt and polite service (some places deliberately delay your orders to waste time, yes I’m looking at you @dondaebaksg), and also the fact that orders are placed from an iPad (so you don’t waste time calling for the attention of staff who pretend not to hear you). The Premium Surf ‘n’ Turf buffet ($98) includes USDA Prime Sirloin, A5 Miyazaki Shin Shin, Kurobuta Pork Rosu Steak, and scallops amongst other meats, all of which were pretty good. I still prefer charcoal grills though— the thinner pieces of meats did taste slightly of gas.
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Their Chiang Rai-marinated meats are flavourful and fresh, with an extensive selection of other ingredients. What ties everything together is their delicious, almost addictive Thai dipping sauce made with coriander and chilli; the balance of salty and sour complementing the gnarly pieces of charred meats so well. (P.S. the intense brown of our stock is achieved by constantly deglazing the grill and dutifully scraping the charred bits of meat and fat off the grooves, into the trench of soup, and simmering for 3 hours. Yum.) @aroy_mak_mookata
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The common pairing of chocolate and chilli, with the not-so common pairing of chocolate and blue cheese. Bitterness from the dark chocolate, funky saltiness from the Gorgonzola, and that touch of heat from the chilli. There’s nothing else like this. @regentsingapore
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I’d be remiss not to also mention the stunning array of Italian dishes and desserts. Their Cheese Room has a selection of 50 hard and soft regional Italian cheeses (of which we managed to try 39), and it was pure bliss. Pricey at $127 nett, but you get what you pay for—high-quality produce and ingredients. Oh and free-flow foie gras never hurt anyone. Thanks for having us @regentsingapore @lucabeccalli
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Oh and that’s head chef @lucabeccalli making fresh tagliolini for their decadent black truffle pasta, finished in a wheel of grana padano. @regentsingapore
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