T. Dining by Singapore Tatler - - Indian -

De­spite hav­ing a rel­a­tively small se­lec­tion by buf­fet stan­dards, The Din­ing Room more than makes up for it with the qual­ity of its in­ter­na­tional and Asian spreads. Seafood lovers would do well to savour the fresh se­lec­tion that in­cludes oys­ters, crab claws, prawns and scal­lops, as well as the thick cuts of sal­mon sashimi. If you pre­fer cooked seafood, the black pep­per crab and the baby lob­ster with ganx­i­ang sauce are your best bets. The crus­taceans are coated with fra­grant sauces and fea­ture just enough umami that you wish there was more gravy to sop up with the man­tou buns. The high­light has got to be the fried laksa, where big, juicy prawns, quail eggs, cock­les and fish­cakes come to­gether in a heady, spicy co­conut mix that would have been per­fect if the chef had a lighter hand when salt­ing the dish. Leave some space for dessert and go for the tiramisu, which is moist and not overly sweet; or the durian crum­ble, which is full of the fruit’s pulpy sweet and bit­ter flesh.

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