Surf and Turf Buffet at Royale Restaurant, Mercure Singapore Bugis
With this season’s ongoing seafood nights an indulgence in many hotel restaurants, lovers of oceanic claws and shells will be having a whale of a time feasting on these delicacies.
Mercure Singapore Bugis has joined in the bandwagon, introducing themed buffet every quarterly. Starting with the first-ever Surf and Turf buffet at Royale Restaurant, be prepared to salivate and dig into the bountiful spread of over 30 seafood and meat dishes. Helmed by Executive Chef Nicholas Sia and team, indulge in an East-meets-West style buffet through the clever use of asian ingredients in westernised cuisine.
Between 8 March to 27 May 2018, tuck into the Surf and Turf buffet available from:
Thu to Sun: 6pm to 10pm
Sat and Sun: 12pm to 2.30pm
$58++ (Adult)/ $29++ (Child)
$88++ per person inclusive of free flow wines & beer
Children under 6 years dine free
Each diner gets a Surf and Turf Welcome Platter of Black Pepper Crab in a Bucket, one Jumbo Clam Gratin and one Beef Slider. The Clam Gratin was one of my favorite albeit on the saltier side. Featuring thick chewy stretch of cheese baked over morsels of clams, the meats were surprisingly juicy.
Heading over to the smorgasbord of seafood on ice, I simply can’t resist piling my plate with the large Prawns, half-shelled Scallops, Little Neck Clams and locally farmed Black Mussels. Bring on the heat by dousing the meats in the hot chilli sauce and add a little zing with a squeeze of lemon over.
Don’t miss the Live Station where you can order a piping bowl of Homemade Lor Mee with Crayfish. A twist from the usual Lor Mee we have outside, the one here came with a crayfish fried in batter and then soaked in the broth upon order. I was expecting a soggy piece but the crayfish remained firm in its shell with bits of crisp sticking to the sides.
Together with soft flat noodles drenched in a broth which was neither too thick nor gooey, this is definitely something I would go back for seconds without a doubt.
The seafood line-ups don’t just end here. Sautéed White Wine Mussel with Thyme was fragrant but could do well with some sauce. Nyonya Baked Seabass Fillet, with tropical elements like the Pineapple Slaw, refreshed the palate with its sweet tanginess. Some other fishes on the buffet line include the Steamed Seabass Fillet with Superior Soya and Pan-seared Atlantic Salmon Fillet with Butter Soya and Asparagus.
The highlight went to the Pan-seared Garlic Prawn with Egg Custard and Superior Broth. The prawns were large, fresh and could slide out of their shell easily while the egg custard was luxuriously smooth and gladly, not as eggy.
The meats stole some of the limelight, especially the BBQ Pork Rib with Lychee Pearls, a strange combination that actually worked. The sweet sticky sauce draped over the tender chunky meats paired with the acerbic burst of the lychee pearls exploded with flavours on the tongue.
Mongolian Style Slow-braised Lamb Leg with Red Sago, Rose Wine and Spices was tender and not gamey. Oven-roasted Sirloin Fillet brushed with Black Pepper and Fennel was, on the other hand, a tough guy that needed more chewing.
Duck Leg Confit with Tomato and Garlic totally owned the turf. I love the crispy edges along the skin that crunched beneath my teeth. That said, I ate it to the bone.
Leave some stomach space for the array of desserts where a Chocolate Fondue stood tall among the cakes and tarts with condiments like fruit skewers and marshmallows for dipping. The Chocolate Pandan Financier was moist and filled with the fragrance of pandan while the Lemon Meringue Tart lent a citrusy touch to the overall feast.
Mercure Singapore Bugis
122 Middle Road, Singapore 188973
Tel: +65 6521 6088
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