Food Capital @ Grand Copthorne Waterfront Hotel Singapore - Seafood Mania Buffet featuring Vietnamese Specialities by Chef Hien Minh

Grand Copthorne Waterfront Hotel Singapore recently launched a new edition of Seafood Mania Buffet at Food Capital, running from now to 1 November 2026. This time, the buffet spotlights Vietnamese cuisine, with Guest Chef Hien Minh presenting a selection of specialities inspired by the country’s culinary traditions alongside an extensive seafood spread.

GCW Signature Laksa

Pho with Beef

At the live station, the iconic Pho with Beef is served alongside GCW Signature Laksa. The pho broth was light but had good depth of flavour, though the beef slices were a tad too tough for my liking. The laksa, on the other hand, was robust with spices and definitely worth returning for a couple more helpings.

Vietnamese Beef Stew

Vietnamese Fried Prawns

The Vietnamese specialities counter offers a selection of regional dishes, including Vietnamese Beef Stew, Vietnamese Fried Fish, Vietnamese Fried Seafood, Vietnamese Fried Prawns and Vietnamese Pork Ribs Soup.

Vietnamese Fried Fish

Vietnamese Pork Ribs Soup

They had a homely appeal, reflecting a different side of Vietnamese cooking beyond the more familiar pho and spring rolls.

Australian Beef Striploin

Herb-crusted Whole Lamb Leg

Moving on to the Western selections, the carving station presents a hearty spread of Australian Beef Striploin and Herb-crusted Whole Lamb Leg.

The European cuisine counter also features several seafood dishes, including Classic Seafood Stew and Pan-seared Seabass with Mango Salsa and Ginger Cream. I particularly enjoyed the seabass for its distinctive tropical flavours, with the creamy ginger sauce adding an interesting dimension. The Chicken Roulade was elevated by a prawn mousse filling, adding another layer of flavour.

Lobster Thermidor

For dinner, each guest is also entitled to half a Lobster Thermidor.

Garlic Butter Prawns

Among the cooked seafood options, the Garlic Butter Prawns were another crowd-pleaser, with their garlicky, creamy sauce.

Seafood on Ice

Seafood on Ice was undoubtedly the star of Seafood Mania, with freshly shucked oysters disappearing within seconds. The counter was laden with Snow Crab Legs, Baby Lobster, Chilled Tiger Prawns, NZ Green-lipped Mussels, Spanish Black Mussels and more.

Japanese fare at the Japanese counter includes fresh sashimi, assorted maki rolls, aburi sushi and Ebi Tempura.

Che Ba Ba

Che Thai

For me, however, one of the more interesting highlights was the selection of traditional Vietnamese desserts. Vietnamese sweets span a wide range of hot and cold preparations, and it was nice to see both represented here. The warm and comforting Chè Bà Ba (Ba Ba Sweet Soup) reminded me of our local bubur cha cha. Each spoonful came with soft yam and sweet potatoes, complemented by the contrasting textures of jellies. In contrast, the icy-cold Chè Thái (Vietnamese Fruit Cocktail) was refreshing, with crunchy jackfruit and coconut strips, sweet, meaty lychees and my favourite chewy jellies.

Coconut Jelly

Three-colour Steamed Cake

Other sweet treats included Coconut Jelly (Rau Câu Dừa), Three-colour Steamed Cake (Bánh Bà Lai) and the much-loved Vietnamese Coffee Crème Caramel (Bánh Flan Cà Phê), rounding off the buffet with a taste of Vietnam’s dessert traditions.

Pricing: Lunch (Monday to Saturday) Adult $72++ | Child $36++
Dinner (Sunday to Thursday) Adult $106++ | Child $53++
Dinner (Friday and Saturday) Adult $116++ | Child $58++
*Child aged between 6 and 11 years old; complimentary dining for children aged 5 and under.

Quote/input the code at the time of booking (SGFOODONFOOT30) to get 30% off the buffet. The promo code is valid for reservations from 5 October until 1 November 2026.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Food Capital
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Singapore 169663
Tel: +65 8168 1539
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Nearest MRT: Havelock (DT Line)

Opening Hours:
Daily: 630am - 1030am, 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to the traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Sansok Korean Grill & Hansang @ Hougang Mall - Netflix Culinary Class Wars Chef Yohan Min Brings Korean Home Cooking to the Heartlands

A new Korean dining concept has opened at Hougang Mall, bringing the comforting flavours of traditional Korean home cooking to the heartlands. Sansok, by Chef Yohan Min, who appeared on Netflix’s Culinary Class Wars Season 1, introduces Han-sang — a complete Korean meal comprising rice, soup, banchan, and a main dish.

Rooted in the meals Chef Min grew up with, Sansok draws inspiration from his mother’s home cooking and the rich tradition of Korean side dishes. Throughout his culinary journey, Chef Min has developed more than 1,000 banchan recipes, bringing his experience and appreciation for Korean food culture to an approachable restaurant designed for everyday dining.

At Sansok, the focus is on charcoal-grilled meats and fish, prepared over high heat to develop a smoky char while retaining their natural juices. These are served alongside comforting soups, sotbap rice and a free-flow banchan bar featuring a curated selection of Korean side dishes. With Han-sang sets starting from $15.90, diners can enjoy a complete Korean meal without breaking the bank.

Spicy Braised Mackerel Stew 4.5/5

One of my favourites was the Spicy Braised Mackerel Stew ($18.90), a hearty dish featuring thick chunks of mackerel and white radish simmered in a rich, fiery-red broth made with gochujang and gochugaru. Despite its vibrant colour, the stew delivers balanced heat that warms rather than overwhelms. The mackerel’s natural oils meld into the broth, giving it a deep savoury flavour with subtle sweetness. The fish remains firm and moist, with a clean taste that pairs well with the robust sauce. The white radish is another highlight, braised until soft and thoroughly infused with the spicy broth. It soaks up the flavours beautifully, making it just as enjoyable as the fish itself. Be mindful of the bones when tucking into the mackerel. Served as a Han-sang set with sotbap rice and six varieties of banchan, this is a satisfying choice for those who enjoy bold, comforting Korean flavours. The rice is particularly useful for soaking up the delicious broth, making every mouthful count.

Salt-Cured Mackerel 4.2/5

For those who prefer their fish with fewer distractions, the Salt-Cured Mackerel ($21.90) showcases Sansok’s charcoal-grilling technique. The whole mackerel is prepared à la minute over premium binchotan charcoal, and diners can watch the chefs at work in the open kitchen. The live-fire cooking gives the fish a smoky aroma and lightly charred exterior, while the flesh within remains moist and flaky. Mackerel is naturally an oily fish, and the charcoal heat helps render its fat, concentrating its savoury flavours without drying out the meat. The salt curing further enhances its natural umami, creating a clean, briny taste that needs little embellishment. The contrast between the smoky skin and tender flesh makes this a straightforward but satisfying dish. Paired with rice, soup and banchan, it is a good option for diners who appreciate the natural flavours of well-prepared fish.

Tteokgalbi & King Oyster Mushroom 4/5

The Tteokgalbi & King Oyster Mushroom ($18.90) brings a traditional Korean beef preparation to the charcoal grill. Unlike a conventional hamburger steak, tteokgalbi is made from minced beef, traditionally shaped into patties and seasoned with a sweet-savoury mixture of soy sauce, garlic, sesame oil and fruit. The patties are grilled over binchotan charcoal, developing a caramelised exterior with a distinct smoky aroma. The beef has a tender yet slightly chewy texture, while the marinade lends a gentle sweetness that complements its savouriness. The charcoal grilling adds another layer of flavour, keeping the patties from tasting overly sweet.

Grilled alongside the beef are king oyster mushrooms, which contribute an earthy aroma and a firm, meaty bite. Their natural flavours work well with the smoky beef, making this a balanced combination for those who enjoy both meat and vegetables in their meal.

Spicy Jeyuk Pork 4.2/5

Pork lovers can opt for the Spicy Jeyuk Pork ($16.90), featuring thinly sliced pork shoulder coated in a gochujang-based marinade with garlic and other aromatics. The pork is first cooked with the spicy seasoning, then finished over premium binchotan charcoal. This two-stage preparation lets the marinade cling to the meat, while the final grilling adds smoky notes and caramelisation to the edges. The result is pork that is savoury, tender and full of flavour, with a pleasant contrast between the spicy marinade and the charred edges. Although the sauce has a vibrant red hue, the heat is relatively gentle, delivering a warming kick rather than an overpowering burn. The pork’s sweet-savoury seasoning makes it especially enjoyable with a spoonful of sotbap rice. For those who like Korean grilled meats with a little spice, this is a dependable choice that delivers plenty of flavour in a familiar, comforting format.

Smoked Beef Bulgogi 4/5

A familiar Korean favourite gets a charcoal-grilled treatment in the Smoked Beef Bulgogi ($18.90). Traditionally, bulgogi is prepared by marinating thin slices of beef in a mixture of soy sauce, sugar, garlic and other seasonings before cooking them on a pan or hotplate. At Sansok, the beef is grilled directly over binchotan charcoal, adding a pronounced smokiness that deepens the classic sweet-savoury profile. The direct heat caramelises the edges of the thinly sliced beef, adding a lightly charred flavour that complements the marinade’s sweetness. The beef remains tender, while the smoky notes help balance the richer, sweeter seasoning. That said, the dish retains the familiar sweet undertone associated with traditional bulgogi, making it an approachable option for those who prefer milder Korean flavours. It may not suit diners seeking a particularly savoury or spicy profile, but it offers a comforting take on a well-loved staple.

Sansok brings a thoughtful take on Korean home cooking to Hougang Mall, with its Han-sang sets offering a complete meal of charcoal-grilled proteins, sotbap rice, soup, and banchan. Rather than focusing solely on grilled meats, the concept embraces the balance and variety that define a traditional Korean dining table. With sets starting at $15.90, Sansok offers an accessible way to enjoy a more complete Korean meal without visiting a specialist Korean barbecue restaurant. The free-flow banchan bar adds to the appeal, allowing diners to round out their meals with a variety of Korean side dishes.

Note: This is an invited tasting.


Sansok
Hougang Mall
90 Hougang Ave 10
#03-09A
Singapore 538766
Tel: +65 8980 3520
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Nearest MRT: Hougang (NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Hougang MRT Station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]