Ginger is the name of the new restaurant occupying what was once Plaza Brasserie in Parkroyal on Beach Road. The all-dining restaurant now carries a new name, a fresh look and more importantly a refreshed menu thanks to its new chef, Andy Oh who used to be at 10 at Claymore in Pan Pacific Orchard.
True to its name, the rebranded dining concept specializes on local cuisine and the inaugural buffet theme is dubbed “Flavours of the East” with an emphasis on crustaceans. I was invited to visit Ginger on its opening day on the 27th of June and found it to be a rather pleasant change to what Plaza Brasserie offered previously.
For its price point, Ginger offers quite a number of premium dishes in the buffet. As a seafood lover myself, I was pleasantly surprised by what I saw which included the likes of sea cucumber, lobster, clams, crabs and even an entire baked salmon alongside old favorites such as satay, braised beef cheeks and oyster omelet.
The “bang for your buck” proposition becomes palpable as soon as I glanced upon the cold seafood selection at Ginger. Alongside the typical crustaceans and clams, I spotted lobsters as well – a rarity at this price point.
Continuing on from there, there’s a marvelous spread of hot Chinese dishes. My favorites were the Braised Sea Cucumber – again, another rarity in buffets – as well as the clams in white sauce. For some comfort food, check out the flavorful Codfish Congee. It looked deceptively unspectacular but one sip was all it took to appreciate its remarkable flavor.
To mark the launch of the new restaurant, Chef Andy Oh has whipped up three highlights which act as the centerpiece of the buffet.
The Whole Baked Salmon with Rock Salt may overwhelm at first with its sheer size but grab a small piece and indulge in the delectable and moist meat. Do pay attention when eating the skin so as not to devour the salt-filled crust!
My favorite dish in the buffet is the Seafood Hotpot. Topped with plenty of premium seafood such as lobsters, prawns and clams; the accompanying broth is the true star with its unbelievably sweet and nourishing flavors. I could not keep myself from going for more than a few servings.
An undeniably local dish, the Singapore Chili Crab also makes an appearance here, perhaps as a homage to the crab festival that the venue’s predecessor, Plaza Brasserie, held a few months ago. It even comes with mantou for you to soak some of that spicy sauce. If chili is not your thing, there is also Salted Egg Crab in the Chinese section.
While it is easy to get carried away with Chef Andy’s highlights, make your way deeper into the buffet for the Malay, Indian and hawker selections.
I simply adored the oyster omelet which is fried on the spot and comes copiously filled with large bulbous oysters. Slather a bit of the chili sauce into those marvelously gooey slabs for that extra kick.
There is also a wide array of roasts available for meat lovers including duck, char siew, pork belly and chicken.
Save some tummy space for the dessert selection. The Asian theme is nowhere is nowhere as apparent than here with various kueh juxtaposed with evergreen desserts such as rainbow cake and ondeh ondeh.
Overall, I found the buffet at Ginger to be a marked improvement over what Plaza Brasserie offered previously. Chef Andy Oh brings with him the expertise derived from his stint at 10 at Claymore for a new audience. Add to that an extremely accessible pricing and you’ve got yourself a reliable buffet for any occasion.
Come here for: Codfish congee, braised sea cucumber, baked salmon with rock salt, seafood claypot, oyster omelet, butter chicken
Lunch: $34 (Monday to Friday – 12:00pm to 2:30pm)
Lunch: $58 (Saturday and Sunday – 12:00pm to 2:30pm)
Dinner: $58 (Monday to Sunday – 6:00pm to 10:00pm)
Parkroyal on Beach Road
7500A Beach Road
Reservations: +65 6296 2511