Iftar at StraitsKitchen, Grand Hyatt Singapore

Source: The Grand Hyatt Singapore. A selection
of dishes from the Ramadan buffet.

The Grand Hyatt Singapore welcomes guests to celebrate the spirit of togetherness with an iftar buffet at StraitsKitchen, Singapore’s first halal-certified buffet restaurant in a five-star hotel on Orchard Road.

Under the guidance of Chef Mohamad Mohamed Abdelmoety Ahmed, Chef Khairul Akmal Bin Zakaria, and Chef de Cuisine Nelson Wong, StraitsKitchen’s culinary team has prepared an extraordinary Ramadhan experience. 

Till 31 March 2025, StraitsKitchen will offer a buffet that brings together authentic Singaporean flavours with a touch of Middle Eastern cuisine. 

The dining experience begins with a selection of traditional mezze (appetisers), including smoky baba ghanoush and silky hummus, served with warm pita bread. 

Beyond the appetisers, guests can enjoy a variety of live stations and regional specialties celebrating both Malay and Arabic traditions. In addition to the Malay barbecue station serving chicken, beef, and mutton satay accompanied by warm peanut sauce and traditional ketupat (rice cakes), guests can enjoy Middle Eastern street food at its finest with the shawarma station, serving freshly-carved chicken shawarma wrapped in warm pita bread, topped with lettuce, onions, and tahini sauce.

Guests craving hearty mains can enjoy ayam buah keluak, a rich Peranakan specialty: braised chicken cooked with nutty buah keluak*, and beef rendang, a slow-cooked, coconut-infused beef dish fragrant with lemongrass and other aromatics. Seafood lovers will be delighted with ikan bakar, where sustainable barramundi is grilled to perfection, then served in a banana leaf and slathered with sambal. Udang Belado, a fiery tiger prawn stir-fry coated in homemade belado sauce, is another option.

To complete the feast, guests can indulge in handcrafted desserts, from flaky baklava filled with crushed nuts and drizzled with Arabic syrup, to dense, honey-soaked basbousa topped with toasted hazelnuts. The buffet also offers traditional Southeast Asian desserts, including pulut hitam (black glutinous rice in coconut milk), goreng pisang (crispy banana fritters), and bubur cha cha (a creamy coconut dessert with yam, sweet potato, and sago pearls). Sweet treats like chendol as well as an assortment of durian mochi and Nonya kueh are also on the menu.

In the evening, the Ramadan Dinner buffet offers a spread of dinner exclusives. In addition to the core mezze offerings of hummus and baba ghanoush, the dinner spread presents tabbouleh, fattoush, tzatziki, feta cheese salad, and warak enab (grape leaves stuffed with Arabic-spiced rice and raisins). The seafood on ice station adds on slipper lobster, mussels, and clams in the evenings to accompany the black tiger prawns available throughout the day.

Dishes like lamb mandi (fragrant steamed basmati rice with saffron and slow-cooked lamb, topped with pine nuts and coriander) and sayaduyah rice (صيادية, an Arabic dish of jasmine rice cooked with shrimp, barramundi, and spices) offer a taste of the Middle East’s vibrant culinary heritage, and guests can savour the kambing qorma (a rich, slow-braised lamb dish infused with creamy cashew nut sauce and aromatic bell peppers) and mahshi felfel (capsicum stuffed with spiced rice, dill, tomato, and minced beef). 

The dinner buffet is rounded out with comforting soups, including sup tulang merah, a robust, red-hued mutton bone stew served with crusty baguette, and sup ayam Palembang, a delicate kampung chicken soup with tofu and fresh basil leaves.

To end the meal on a sweet note, guests can visit the Date Bazaar, featuring an exquisite selection of premium dates from across the Middle East and North Africa, including the rich, caramel-like Ajwa and the chewy and flavourful Mabroum from KSA, the prized Medjoul from Jordan and Palestine, and the delicate Deglet Nour from Tunisia. Complementing these are natural dried figs and apricots from Turkey. Guests can also enjoy warm treats such as the aish el saraya (عيش السرايا), a classic Arabic bread pudding perfumed with fragrant syrup, as well as ladida coconut, a confection blended with mixed dried fruits.

StraitsKitchen also invites guests who are not fasting to experience the lunch buffet, which features a selection of local and regional favourites from Singapore’s Malay, Chinese, Indian, and Peranakan cuisine, complemented by a touch of Middle Eastern flair.

Details

Ramadan Buffet at StraitsKitchen
2 March – 31 March 2025 (including Hari Raya eve and Hari Raya Puasa (Eid))

S$68++ (lunch) | S$98++ (dinner)
All prices are subject to 10% service charge and 9% goods and service tax.

To reserve a table, please visit https://www.singapore.grand.hyattrestaurants.com/straitskitchen. 

Hashtags: #GrandHyattSingapore, #GoGrand

*Buah keluak comes from the Pangium tree. It is fermented before cooking.

Grand Mercure Singapore Roxy shares March, April dining promotions

Source: Grand Mercure Singapore Roxy. Braised beancurd, with salted egg in the background.

Grand Mercure Singapore Roxy is running a number of dining promotions for March and April 2016.

A Teochew porridge promotion, with side dishes conceived by Head Chef Victor Lee Appu, at Jia Wei Chinese Restaurant during the months of

Teochew porridge is a traditional staple for the Teochew people, originating from Eastern Guangdong in China. Unlike Cantonese congee, Singapore’s Teochew porridge is cooked without any broth and is served with a wide array of side dishes and condiments. These are usually cooked with minimal seasoning to retain the natural taste of the side dishes and complement the bland rice porridge.

Over 15 side dishes are prepared on order, including salted egg and braised beancurd. Free flow Teochew porridge and condiments are included. For a complete dining experience, the hotel recommends the Peking Duck set menu for either six or 10 persons, from S$298 and S$428 respectively.

Source: Grand Mercure Singapore Roxy. Peking duck set.

Grand Mercure Singapore Roxy is also featuring heritage Singaporean delights such as the Signature Laksa and Durian Paste at Feast@East Buffet Restaurant. Besides special dine-in rates for senior citizens and Pioneers, ladies enjoy discounted prices on Thursdays.

At breez bistro.bar, the promotional meal sets during March and April include grilled beef fillet mignon and pan-seared seabass.

“Wave” special seafood stew and nasi goreng with marinated chicken are also available at Wave Café during March and April. The stew is served along with herbed garlic toast and a touch of saffron aioli. An afternoon tea set is available at Wave Café daily from 2 to 6pm.

Interested?

Make reservations

Grand Mercure Qingdao Nanshan Resort opens its doors

Source: AccorHotels. The Grand Mercure Qingdao Nanshan Resort.

AccorHotels has opened the Grand Mercure Qingdao Nanshan Resort, the second property under the Grand Mercure brand to debut in Qingdao following the Grand Mercure Qingdao Airport, and the 14th hotel to join the brand’s network in Greater China.

“Grand Mercure Qingdao Nanshan Resort is an excellent addition to the Grand Mercure network in the beautiful coastal and largest city of Shandong province,” said Michel Molliet, Chief Operating Officer, AccorHotels Greater China. “Grand Mercure is an upscale network of hotels and apartments enriched with local traditions and renowned French touches. The brand is the cultural touchstones that reflect a unique heritage charm.”

Located adjacent to Qingdao International Exhibition Centre, the largest exhibition and convention venue in Shandong province with the central business district and Qingdao Liuting International Airport a short drive away.

Grand Mercure Qingdao Nanshan Resort features 508 contemporary guest rooms and suites, with modern facilities, including a minibar, complimentary Wi-Fi connection and a flat screen TV.  The resort’s private beach is within walking distance.

The hotel has eight function rooms, two board rooms and two pillar-less Grand Ballrooms that can cater up to 1,000 guests. Local and international cuisines are served at the Sunshine Global Western Restaurant, while authentic Chinese cuisine and fresh seafood are served at Linhai Xuan. The Lobby Bar and the Cigar Bar offer venues to unwind.

AccorHotels launched the Pullman Qingdao Ziyue about a month before, bringing the Pullman network in Greater China to 26 operating hotels. Located in Chengyang District, Pullman Qingdao Ziyue is a five-minute drive from Qingdao Liuting International Airport, with easy access to Qingdao city centre and the Qingdao International Expo Centre.

For MICE the Pullman Qingdao Ziyue has a 1,700 sq m conference and banquet facility, including a 900 sq m pillarless ballroom that can host up to 600 guests and five versatile meeting rooms.

Interested?

The Grand Mercure Qingdao Nanshan Resort is at 46 Wenquan Road, Binhai Road, Jimo Qingdao, Shandong Province, China. Room rates start from RMB498*. For reservations, email h9964-sm at accor.com or call +86 532 8505 6888

Room rates for the Pullman Qingdao Ziyue start from RMB466*. For reservations, email H8603-SM at accor.com

*Terms and conditions apply.

Grand Mercure Singapore Roxy adds black bean mooncakes to 2015 selection

Source: Grand Mercure Singapore Roxy.

Savour a classic twist on handmade traditional mooncakes by Head Chef Lester Wang during the Mooncake festival at the Grand Mercure Singapore Roxy.

Available in more than 20 flavours, the baked and snowskin mooncakes by Wang run through the spectrum between  nostalgia and modernity. Crowd favourites include Jia Wei Durian, Signature Italian Dark Coffee, Raspberry with Dark Chocolate mooncakes.

The selection includes two new flavours this year: traditional black bean paste baked mooncakes and the ‘Ying Yang’ snowskin mooncake, which combines white lotus and black bean filings.

“For this year’s Mooncake Festival, we want to give our customers a taste of the past through our classic flavours. That is also reflected through the packaging and the efforts towards each handmade mooncake for the best texture.” said Klaus Gottschalk, General Manager of Grand Mercure Singapore Roxy.

Interested?

Mooncakes are available for purchase till 27 September at Jia Wei Chinese Restaurant and the Wave Café. Call +65 6340 5678 with questions.

Read the WorkSmart Asia blog posts about mooncakes from the Marina Mandarin Singapore, Mandarin Orchard Singapore and Tea Forte Singapore

posted from Bloggeroid

Iftar at StraitsKitchen goes international

Source: Grand Hyatt Singapore website.

This Ramadhan, StraitsKitchen at the Grand Hyatt Singapore invites guests to enjoy diverse flavours from Asia with an iftar buffet spread of dishes from countries including Indonesia, India, Lebanon, Saudi Arabia and Turkey, in addition to the usual Singaporean favourites. The food is freshly prepared in halal-certified theatre kitchens.

From the Middle East, expect Saudi Arabian roasted leg of lamb, Lebanese samke harra (grilled fish) and shawarma meats, Moroccan mezze and traditional desserts including baklava, basbousa and kanafa bil cream.

Fresh, sustainably sourced seafood dishes will also be a highlight of the menus across the various theatre kitchens including Bengali machi (fish) curry, udang lemak nanas (Peranakan curry prawns), mini salmon skin with yellowtail maki, Alexandria-style mixed seafood and a crustacean bar with poached tiger prawns, clams, mussels and oysters.

From countries closer to Singapore, the Chef’s specialties include mini double-boiled superior ‘Buddha jumps over the wall’, Hyderabadi biriyanis (basmati rice with lamb or seafood), wok-fried crab with salted egg and nasi kambing herba (slow-cooked herb mutton rice).

The buffet also features a variety of desserts and six fine date selections: ajwah, barhi, sokari, kholas, khidri, and segai; ice creams and sherbets such as fig, honey and walnut ice cream, Arabic coffee ice cream and mango sherbet, plus umm ali, and more.

StraitsKitchen will serve the iftar buffet from 6:30pm to 10:30pm, priced* at S$68++ for adults and S$38++ per child. The meal includes selected free-flow of juice, lassi (Indian yoghurt drink), tea and coffee. 

A choice selection of dishes in addition to the regular buffet line-up will be also available during lunch. This is priced* at S$45++ (adults) and S$25++ (children).

Interested?

For reservations, call +65 6732 1234. Club at the Hyatt cardholders can enjoy a 15% discount. 

*All prices quoted are subject to a 10% service charge and prevailing government taxes.

Jia Wei Chinese Restaurant introduces new menu

Source: Accor Hotels.

Jia Wei Chinese Restaurant at the Grand Mercure Singapore Roxy has launched a new menu in conjunction with the arrival of its new Master Chef Victor. The dishes are designed to reflect the contemporary oriental décor, and embrace the Chinese concept of 家味, or flavours of home.

The menu highlights Oriental favourites such as Chef’s superior fish maw with seafood soup, and fresh prawns served with two signature sauces. There is a wide array of dim sum on the menu, and an unusual dessert, the deep-fried cempedak ice cream.

“We recognise the importance of family bonding, and we are excited with the newly launched menu that gives diners the opportunity to savour home-cooked dishes (just as if they were in) the comfort of their home,” said Klaus Gottschalk, General Manager of Grand Mercure Singapore Roxy.

Jia Wei Chinese Restaurant is at level 2 of the Grand Mercure Singapore Roxy. Lunch is served from 11.30am to 3pm from Mondays to Saturdays, from 11am to 3pm on Sundays and public Holidays. Dinner is served from 6pm to 11.00pm daily.

Interested? 

Make a reservation at +65 6340 5678 or visit www.grandmercureroxy.com.sg