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