Ginger returns with a stunning new look & plated A La Carte Buffet (PARKROYAL on Beach Road)

27 October 202028 October 2020 Gwendolyn

Ginger at PARKROYAL on Beach Road has reopened to the public on 15 October 2020 after an extensive renovation. The newly revamped restaurant now boasts a stunning ambience softened by a calming pastel palette and floral narrative that embraces the natural beauty of Singapore.

Designed by award-winning Singapore-based Australian designer Emma Maxwell, the space is artfully styled with specially commissioned wallpapers and textiles from fabric designer Kerrie Brown. Amidst familiar sights of local flora designs such as ginger flower, Simpoh Lak, and Freycinetia Javanica woven into the furniture, Ginger also has a private dining area for up to 50 guests with an equally captivating decor.

While basking in the lush sanctuary, take the opportunity to dive into Ginger’s a la carte buffet which features the best of local flavours.

The menu can be easily accessed by scanning the QR code at the table and orders made digitally. With up to 53 varieties to choose from, you can be assured of thoughtfully plated dishes and quality taste – something I am truly amazed at coming from a restaurant known for its buffet.

Now that the restaurant is going a la carte style, Ginger does not neglect in its presentation, from appetisers right down to the desserts.

Fans of the past wildly popular crab buffets at Ginger would be thrilled to know that the signature Chilli Crab with Mantou and Black Pepper Crab are making a return. The Kam Heong Crab with Spring Onions is my favourite by far, boasting a meaty pincer dipped in the flavoursome sauce.

Meanwhile, Ginger’s version of the laksa and noodle soup are upgraded with rock lobsters and satisfying rich broth that would leave you wanting more. For something meaty, there are also the Hainanese Chicken Rice and Crispy Lamb with Thai Green Sauce.

The BBQ items are must-try. Think Sate Lilit, Singapore Satay, Homemade Otah with prawns, Chicken Wings, Chicken Taliwang, BBQ Fish in Banana Leaf and BBQ Squid in XO Sauce. I tried several of them and most did not disappoint.

The Sate Lilit, wrapped around lemongrass stick, was very tender and juicy. Paired with Ginger’s homemade sambal sauces, they were too addictive to resist. Even the chicken wing, as simple as it looked, delivered a good succulent bite. The otah, on the other hand, was slightly drier and could be better seasoned.

On rotation, the Kueh Pie Tee deserved a special mention. Visually, the presentation could rival an omakase course, and taste-wise, it was an explosion of various textures and flavours packed into a bite-sized snack.

If seafood is right up your alley, go with the assorted seafood platter and mini sashimi set, neatly arranged for your dining pleasure.

A Dried Shrimp and Garlic Cream Cheese Bun is unheard of in a buffet but if Ginger has it, you gotta order two or three of this. Executive Chef Vincent Aw’s remake of the popular cheesy Korean buns with dried shrimp and creamy palatable filling, would make the breads in most buffet restaurants pale in comparison.

For desserts, the Ang Ku Kueh comes recommended but I am all for the Chendol-Gula Melaka Ice Cream served in a coconut husk and topped with various fresh-looking ingredients. The perfect way to round off the meal.

The brand-new Ginger has certainly outdone itself in many ways.