T. Dining by Singapore Tatler - - Internatio­nal -

An in­ter­na­tional buf­fet is the high­light for lunch and din­ner at this air­port ho­tel. The rich and spicy laksa is a sig­na­ture item, with the noo­dles, prawns and fra­grant broth pre­pared at a live sta­tion by a friendly chef. Among other Asian de­lights are chicken curry with crisp naan, aloo gobi (potato and cau­li­flower), as­sorted sushi and sashimi, and seafood on ice. A West­ern live-carv­ing sta­tion fea­tures ten­der beef rib-eye. Other no­table dishes are seared cod with sweetly tart pineap­ple salsa, as­sorted seafood pot and suc­cu­lent bar­be­cued chicken. Desserts in­clude warm choco­late pudding, as­sorted ny­onya cakes, ba­nana panna cotta and an in­trigu­ing chilli crab ice cream—the last is an ex­plo­sion of tastes and sen­sa­tions. The wine list cov­ers a wide ge­o­graph­i­cal range, with a good se­lec­tion by the glass. Pa­tient staff do their best at this large, busy restau­rant.


The hos­pitable restau­rant man­ager, Prasanna Swamy, is a wealth of in­for­ma­tion on the va­ri­ety of food avail­able and can high­light some great lo­cal knowl­edge for out-oftown vis­i­tors.


1. Laksa (live sta­tion)

2. St­ingray with sam­bal and cincalok 3. Herb-crusted beef rib­eye

4. Warm choco­late pudding

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