DINE: THE ESTATE

An all-day buffet dining concept, the warm, welcoming interiors were conceptualised by award-winning global hospitality design firm EDG Design. From the rattan weave inspired frames to the wood slat room dividers to the aesthetic elements take reference from colonial-style residences which dotted Orchard Road in the 19th century.

Neutral tones from the walls to the wooden chairs and the black and white colonial-style floor tiles, heighten the sense of space between tables and even between sections especially when the restaurant operates at capacity (340-seats to be precise). What’s particularly enjoyable (beyond the food of course) is that the aesthetes among you will appreciate how the space transitions into a residential-style open kitchen concept as you approach the massive buffet line. Spreads showcasing various international cuisines, pandemic restrictions mean that staff will assist you in setting your plate. Foreseeably, cessation of such restrictions will likely mean going back to the buffet formats of self-service that you remember, that said, drinks are ordered from the wait staff rather than self served.

What’s Serving

• Salads, charcuterie, seafood like shucked oysters, tiger prawns and

black mussels from the Raw & Seafood Kitchen.

• Asian-inspired “satay” meat (waygu, pork and chicken) skewers and vegetables with special homemade marinades offer the correct ratio of protein to vegetable servings to make your decadent dinner out a fairly healthy experience from the Noodle and Wrap Kitchen. Our favourite: Wagyu Beef Kofta and Squid Ink Tagliatelle with Octopus Confit made with gluten-free pasta that tastes just like its gluten counterpart.

• Wok-hei metaphorically ‘breath of the wok’ dishes ‒ including a contemporary interpretation of a local delight that you should absolutely partake: Oyster Egg, and premium meat cuts of roast beef from the Wok, Fry & Premium Barbeque Kitchen.

Our favourite: Estate Black Truffle Roasted Duck served with cabbage, fried tofu, sweet pickled turnip (also homemade), coriander cress, truffle plum sauce and ginger honey soy.

Estate also flaunts a beautiful range of masterfully curated handcrafted desserts. Exquisitely plated and reminiscent of a high end patisserie, those with young children might be hard pressed to find a non-alcoholic dessert suitable for them, that said, attentiveness to your needs saw the Hilton delivering a platter of macrons from Ginger Lily to our room much to my family’s delight.

An Exceptional Juice Bar At Breakfast

Here’s something you don’t find even at most of Singapore’s 5-star hotels: a fresh juice station at breakfast. Not just any juice station, a wide variety of combinations, even those “detox formulas” with carrots, beetroot, ginger and celery are available. Let the staff know your desired poison and they will set you up with one awesome breakfast drink. We’re not certain we can go back to perfunctory orange or apple juice in the morning after this.

AN ALL-DAY BUFFET DINING CONCEPT, THE WARM, WELCOMING INTERIORS WERE CONCEPTUALISED BY AWARD-WINNING GLOBAL HOSPITALITY DESIGN FIRM EDG DESIGN.