Friday, February 27, 2015

Flavours at Zhongshan Park @ Ramada Hotel Singapore


Flavours at Zhongshan Park, Ramada Hotel Singapore has introduced a new dining concept under the creative direction of Executive Chef, Melvin Lim. A brand new Flavours Wok Series and Twist of Flavours are added to the a la carte menu. It is a modern take of the local Zi Char and offering local dishes infused with western cooking methods.

Signature Twist of Flavours Amuse Bouche 4/5

We started with the a trio of amuse bouche that showcased the Twist of Flavours. On the plate there is the Crispy Beer Marinated Pork Belly, Baked Miso Cod and Deep Fried Scallop Tofu with Seaweed Salad. The tedious preparation of the pork belly took 48 hours to marinate and sous vide to lock in the flavour and moisture before baking, resulting in a fork tender pork belly with crispy skin. The melted in the mouth cod fish was complimented excellently with the light tangy miso sauce. The deep fried scallop tofu was delectable on its own but do manage your expectation as you will not find a whole bouncy scallop in the batter. It is made from a mixture of tofu and scallop paste hence it is quite hard to detect the scallop unless you have a well trained tongue.

Pork with Red Wine Honey Ginger Glaze 4.2/5

With the new revamped dining concept, the buffet has also taken a refresh offering giving diners more reason to dine out in the evenings with their newly launched Flavours Superstar Zichar Semi-Buffet. In the semi buffet, diners will be served three signature items from the Twist of Flavours section which will be updated monthly, together with a choice of vegetable dish, one rice or noodle dish, and two choices of meat/poultry (beef, pork or chicken) as well as two choices of seafood (fish or prawn) cooked in a sauce of the diner's liking.

Chicken with Flavours Signature Sauce 3.5/5

For the choice of meat/poultry dishes, we decided to go for the Pork with Red Wine Honey Ginger Glaze and Chicken with Flavours Signature Sauce. For me, the succulent pork with the sweet honey ginger glaze was my favourite. The beauty about the new concept is choices. Diners can also choose their meat/poultry to cook in black bean and pepper, chilli bean paste or ginger and onion on top of the 2 sauces I have tried.

Prawn with Butter Cereal 4/5

The Prawn with Butter Cereal is a typical zichar dish that has been given a more elegant touch at Flavours. The huge and crunchy prawn coated with the buttery cereal is a delight to eat and I could not stop myself going back for more of the cereal. There is also a choice of cooking in assam sambal or flavours signature sauce.

Assam Sambal Fish 3.8/5

The Assam Sambal Fish is filleted for easy consumption. My idea of assam fish is drowned in a spicy and tangy gravy. The sauce here is reduced to a nice coating around the fish, allowing the sauce and fish meat to be gel together. However, I thought the sauce lacked the fiery and tangy kick I am expecting.

Braised Egg Tofu with Mushroom 3.5/5

For the vegetable dish, there is a choice of braised egg tofu with mushroom, sauteed kailan with haebee hiam, sambal baby zucchini and braised chap chye. I had the Braised Egg Tofu with Mushroom which is smooth and silky. I got to try the sambal baby zucchini too. It is a great change from the usual sambal greens giving it a new crunchy texture enjoyment.

Fried Rice with Stoccafisso Salted Cod 3.5/5

For the rice/noodle selection, diners can choose from Seafood Mee Goreng, Wok Fried Seafood Hor Fun and Fried Rice with Stoccafisso Salted Cod. The addition of salted cod gives the fried rice an addition layer of salted contrast in flavour which is quite pleasing.


Express Lunch
Mon-Fri: 12pm - 230pm
Price: Adult/Child $22++

Semi-Buffet Dinner
Sun-Thu: 6pm - 10pm
Price: Adult $40++, Child $20++

Fri-Sat: 6pm - 10pm
Price: Adult $48++, Child $24++

Buffet High Tea
Sat-Sun, PH: 1pm - 5pm
Price: Adult $32++, $16++

Flavours at Zhongshan Park
Ramada Singapore
16 Ah Hood Road
Level 1
Singapore 329982
Tel: +65 68086846
Nearest MRT: Novena (NS Line), Toa Payoh (NS Line)

Opening Hours:
Mon-Fri: 6am - 1030am (breakfast), 12pm - 230pm (lunch), 6pm - 1030pm (dinner)
Weekends, Eve of PH and PH: 6am - 11am (breakfast), 12pm - 3pm (lunch), 6pm - 11pm (dinner)

1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Turn onto Shan Road and walk to the end. At the end of the Shan Road, cross Balestier Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue on Ah Hood Road to destination. Journey time about 10 minutes. [Map]


  1. actually, at novena mrt, one can take shuttle bus at office tower (outside curry times) to zhongsan hotel, every 30 min.

    1. Hi Jason, I have removed the shuttle service because only hotel guest is allowed to use it from my last understanding.