ON THE PASS

The buffet restaurant’s refreshed interiors comprise three dining zones, offering a repertoire of Asian and international classics whipped up by executive chef Louis Tay. Evergreen favourites include the ayam buah keluak, the stir-fried slipper lobster in black bean sauce and the durian pengat. Save space for the meaty specials at the carving station, too. $42-52/PERSON 5+ NO $45/BOTTLE

LUNCH

MON-SUN 12PM-3PM

DINNER MON-SUN 6PM-10.30PM