Welcome 2026 with a meal at Mott 32

Mott 32's seasonal autumn-winter menu, here only till 8 February 2026, celebrates rich, warming flavours. 

Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32.

Highlights include the hairy crab meat & roe Shanghainese soup dumpling (蟹粉小笼包, S$28++ for three pieces), its delicate wrapper giving way to a molten centre layered with briny sweetness. 

The wok-fried giant garoupa, black garlic, kale (黑蒜油泡龙趸球, S$68++) is a complex option for the tastebuds, with the black garlic and kale contributing a deep, earthy complexity. Expect citrus brightness against savoury depth from the fragrant casserole-baked duck meatball with aged mandarine peel and duck egg (陈皮瓦罉焗鸭肉球, S$48++), while the cumin French lamb belly (孜然法国羊腩, S$58++) offers a gentle spice that lingers on the tongue.

Two chicken dishes are on the menu: the sesame chicken stuffed with shrimp mousse (芝麻百花鸡, S$58++) option is tender with a subtle nuttiness, while the braised free-range chicken, chestnuts (板栗炆走地鸡, S$42++) evokes rustic comfort, its mellow sweetness harmonising with the bird’s natural flavour. 

Last but not least, Mott 32 offers steamed claypot rice, hairy crab roe, spring onion (蟹粉煲仔饭, S$86++) to deliver a luxurious finish, each grain infused with umami richness.

Details

For more information and reservations, visit marinabaysands.com/restaurants/mott32.html

Surf and Turf special at the Edge, Pan Pacific Singapore

Source: Pan Pacific Singapore. Surf and Turf at Award-winning Buffet Restaurant, Edge, located at Pan Pacific Singapore.

From 22 August 2025 until 5 October 2025, Pan Pacific Singapore’s award-winning buffet restaurant, Edge, presents Surf and Turf — a limited-time-only dinner experience every Friday, Saturday and Sunday led by Executive Chef Andy Oh and his culinary team.

Showcasing the finest from both land and sea, this indulgent buffet highlights premium seafood, succulent meats, and Edge’s signature international spread. 

Renowned for its open kitchens, Edge has conceptualised a surf and turf spread that overflows with temptations from both sea and land. Ocean delights include giant freshwater prawn, steamed lobster claw chawanmushi, and smoky barbecued slipper lobster. On land, the feast continues with succulent marinated lamb T-bone, rosemary spring Chicken, and the grand centrepiece — a slow roasted prime Rib carved to order.

Guests are also invited to capture and share their Surf and Turf adventure on social media. By tagging @PanPacificSingapore and @EdgeRestaurantSG, then adding the hashtag #Edge2025, diners can enter a draw to win a Sunday Funday Brunch experience for four persons, worth S$472 — an affair involving bubbles, gourmet delights, and weekend revelry.

Details

Surf and Turf at Edge
22 August 2025 until 5 October 2025
Only on Fridays, Saturdays and Sundays
6 pm to 10 pm
S$128++ per adult, inclusive of free-flow soft drinks
For an additional S$30++ per adult, free-flow Tiger Beer for two hours

*All prices are subject to service charge and prevailing government taxes unless indicated otherwise.

Make a reservation at +65 6826 8240 or email dining.ppsin@panpacific.com

Hashtags: #EdgeSG, #PanPacificSingapore, #ShareYourMoments

Surf n Turf at the Bostonian Seafood & Grill, The Langham, Hong Kong

Source: The Langham, Hong Kong. Australian Wagyu Strip loin and half lobster.

The Langham, Hong Kong's Bostonian Seafood & Grill, which specialises in offering premium, seasonal land and sea specialties, is introducing a new Surf n’ Turf dinner menu for November.

High-quality grilled steaks are available, including the Australian Wagyu strip loin, US prime rib-eye, and double-chopped New Zealand lamb rack, prepared with the selection of sauces such as black peppercorn, chimichurri and lemon capers. The surf component features a choice of Alaskan king crab legs, jumbo prawns, scallops and half a lobster.

“Our idea is to offer a flexible yet authentic dining experience with great value to our guests. Guests are free to choose the best combination according to their preferences,” said Sumanth Das, Director of Food & Beverage of The Langham, Hong Kong.

The Australian grass fed tenderloin and king crab legs, or the double-chopped New Zealand lamb rack with scallops combos are priced at HK$358. For a more decadent option, gourmets can try the Australian Wagyu Strip loin and half lobster, priced at HK$648. Mixed salad and unlimited truffle fries are provided as the sides.

Details:

The Langham, Hong Kong is at 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong.

The Bostonian Seafood & Grill hours:

Semi-buffet lunch
12 to 3 pm, Monday to Saturday

Dinner
6:30 to 11 pm, daily

For reservations and enquiries, call +852 2132 7898 or email tlhkg.bostonian at langhamhotels.com.

Previewing the Ultimate Crab Feast at the PARKROYAL at Beach Road

WorkSmart Asia attended a media tasting session ahead of the launch of Ultimate Crab Feast at the PARKROYAL at Beach Road, Singapore. The hotel is the first PARKROYAL hotel to feature crabs as the star of a buffet, and will offer the Ultimate Crab Feast on selected evenings for dinner.

A number of items on the media tasting menu, put together by Chef Ken Ang, will be available at the Ultimate Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.

Focal display for crab dishes that will be available at the Crab Feast.

Media tasting place settings. Note the crab cracker and the finger bowl. You have to use your fingers when eating crabs -  there's no way around that.

Flaked curried crabmeat in pie tee shells. The fragrant and lemak curry was strong and went well with the crabmeat and crisp pie tee shell.

Cereal crab, sharing a plate with salted egg yolk crab. The crispy rich cereal coating typically seen for prawns is used in this crab dish. The cereal is definitely finger-licking good, and literally coats the crab shells.

This is salted egg yolk crab, sharing the plate with cereal crab. The sweet sauce is satisfyingly gooey and extremely rich.

Crabmeat chawanmushi (Japanese-style steamed egg, served in a teacup). Expect generous amounts of chewy crabmeat lending a subtle flavour to the smooth, steamed egg.

The chilli crab, a Singaporean favourite,  came with a spicy sweet sauce that was just the right consistency to be eaten with a crisp and warm deep-fried mantou.

Pepper crab is usually prepared with black pepper, so a white pepper crab is a bit of a novelty. The sauce was suitably fragrant and spicy, and went very well with the crab.

Sambal petai crab. Crunchy, pungent and bitter petai beans offer a complementary foil to the sweet sambal sauce for this crab dish.

Interested?

Read the WorkSmart Asia blog post on the Ultimate Crab Feast, which begins April 9. The buffet stars crab dishes but also includes complementary dishes which will appear on a rotational basis.

posted from Bloggeroid

The Ultimate Crab Feast returns to PARKROYAL on Beach Road

Source: PARKROYAL on Beach Road. The Ultimate Crab Feast will offer unlimited servings of crab.

From April 9 to 28 June, Plaza Brasserie at the PARKROYAL on Beach Road in Singapore will be offering the Ultimate Crab Feast from Sundays to Wednesdays, featuring unlimited servings of crab prepared in flavourful dishes.

This bigger and better version of the hotel's most popular buffet will include crowd-approved appetisers like crab meat balls with potato, crab meat chawamushi garnished with freshly chopped spring onions, curry flavoured crab meat salad prepared fresh daily, and Thai glass noodle salad. 

Executive Chef Ang and his team will ensure that the freshest seafood will feature in the buffet, including in stars such as Singapore chilli crab, salted egg crab, cereal crab, and crab meat fried rice.

The Ultimate Crab Feast also boasts a mouthwatering selection of hot dishes such as stir fried prawns, stir fried green mussels with lemongrass and chilli padi, and Kaffar lime style chicken. Freshly prepared prawn mee soup and curry crab meat in kueh pie tee will be served up at live cooking stations.

Traditional desserts to round out the meal include all-time Singaporean favourites pulut hitam, bubor cha cha, red bean soup and hot tau suan— to creative interpretations such as ondeh ondeh shortcake and birds' nest egg tarts. Must-tries include home-made crepes filled with blueberry jam and drenched in maple syrup from the crepe station, as well as delicate mini French pastries.

Interested?

Ultimate Crab Feast at Plaza Brasserie
April 9 to June 28 2017
Dinner from Sundays to Wednesdays
S$68 per adult, subject to a 10% service charge and 7% goods and services tax

For dining reservations or enquiries, call +65 6505 5710 or email dining.prsin at parkroyalhotels.com

Hairy crabs arrive at the Marina Mandarin Singapore

Peach Blossoms restaurant (鸿桃轩) at the Marina Mandarin Singapore now has air-flown hairy crabs, an autumn delicacy from Shanghai, China.

At level 5 of the Marina Mandarin, Peach Blossoms is a well known Chinese restaurant serving authentic Cantonese fare.

Seafood is also a focus at the AquaMarine buffet restaurant at level 4 of the Marina Mandarin Singapore. Till October 29, AquaMarine has a focus on seafood.

Source: Meritus Hotels & Resorts.

Savour Asian delights including Vietnamese Braised Fish in Clay Pot, Thai Curry Mud Crab, authentic Beef Adobo from Philippines, fresh Cambodia Fish Curry, and more at the buffet restaurant. There are also Asian and International cuisines on offer. A newly renovated dining area - Terrace@AquaMarine with clear glass panels offers a complete view to the natural skyline, along with the option of private dining areas.

Interested?

Steamed hairy crabs at Peach Blossoms start from S$68++* per crab

Prices* at AquaMarine are:

Daily Buffet Lunch
S$60++ per adult/S$30++ per child (5-12 years old)

Weekday Buffet Dinner (Sundays to Thursdays)
S$70++ per adult/S$35++ per child (5-12 years old)

Weekend Buffet Dinner (Fridays, Saturdays and eves of public holiday)
S$80++ per adult/S$40++ per child (5-12 years old)

Make reservations and enquiries 

*Prices are subjected to prevailing government taxes and service charge.

posted from Bloggeroid