The Dining Room @ Sheraton Towers Singapore - Yuletide Celebrations Featuring Buffet with Fresh Seafood, Succulent Roasts and Festive Desserts

Indulge in the year-end festivities with The Dining Room's latest Festive Buffet, offered for both lunch and dinner. Enjoy an expanded selection of specially crafted items tailored for the celebrations!

The Festive Buffet is available from now till 1 Jan 2024:

Festive Lunch Buffet
1 to 24 & 26 to 31 Dec 2023
S$68++ per adult; S$42++ per child

Christmas Day, 25 Dec 2023
New Year’s Day, 1 January 2024
25 Dec, 1 Jan
S$158++* per adult; S$42++ per child

Festive Dinner Buffet
1 to 23 & 26 to 30 Dec 2023
S$98++ per adult; S$42++ per child

Christmas Eve, 24 Dec 2023
Christmas Day, 25 Dec 2023
New Year’s Eve, 31 Dec 2023
S$158++* per adult; S$42++ per child

* Includes unlimited pours of draft beer, house pour red/white wines, soft drinks and juices.

Freshly-Harvested Seafood

One of the most popular buffet stations was definitely the spread of Freshly-Harvested Seafood, which featured Maine Lobsters, King Crab Leg, Snow Crab, Oysters, Black Mussels, Gong Gong and more. All the seafood we tried was fresh and sweet, particularly the creamy Oysters, plump King Crab Legs and crunchy Prawns.

Sushi Rolls

Next to the Freshly-Harvested Seafood, you will also be able to find a number of Sushi Rolls alongside Japanese sides of seaweed, tamago and more.

Cheese Board

If you are a cheese lover, your eyes will definitey light up at the Cheese Board corner. The myriad of cheeses, condiments and crackers will surely satisfy.

Cold Cuts and Salads

The beautifully plated Cold Cuts and Salads boards offered dishes such as Smoked Salmon, Prosciutto, Beef Salami, Truffle Somen and Salmon Avocado.

Hot Selections

Moving down the buffet line, diners will find a range of Hot Selections as well.

Cheesy Lobsters

On top of the fresh seafood, this corner also featured many seafood dishes, such as the Cheesy Lobsters.

Herbal Prawns

The Herbal Prawns had a comforting broth base that we enjoyed.

Soft Shell Crab

I would highly recommend trying the Soft Shell Crab. The meaty crabs were fried perfectly crunchy without being oily.

Wellness Rice

While we typically avoid having too much carbs at buffets, I absolutely loved the Wellness Rice. As unassuming as it looked, it was generously studded with mushrooms, corn, goji berries and pine nuts. I thoroughly enjoyed how clean yet flavourful it tasted.

Roasted Pork Belly

Before trying out the Festive Roasts, we also tasted the classic Chinese roasts, including Roasted Pork Belly and Roasted Duck.

Pan-Seared Foie Gras

A key buffet highlight is dishes prepared à la minute, such as the Pan-Seared Foie Gras and Pasta Alla Ruota. The Pan-Seared Foie Gras was a crowd favourite, served on a wedge of croffle with sweet fig.

The Festive Roasts station was another noteworthy one, featuring freshly sliced Slow Roasted Bulgogi Glazed Prime Rib, Traditional Roast Turkey and more.

Christmas Desserts

Fans of sweets would be impressed by the room full of Christmas Desserts! It had everything you can think of, from various flavours of log cakes, tarts, cup desserts, etc.

Chestnut Roulade & Apricot Compote

Similarly, there was also a live dessert station for the Chestnut Roulade & Apricot Compote.

Christmas Desserts

The Dining Room is also suitable for bigger group meals, and their Festive Buffet would be an excellent option for the upcoming year-end gatherings.

For dining enquiries and reservations, call The Dining Room 6839 5621 or email thediningroom@sheratonsingapore.com.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


The Dining Room
Sheraton Towers Singapore
G Floor
39 Scotts Road
Singapore 228230
Tel: +65 6839 5625
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Facebook
Website
Nearest MRT: Newton (DT, NE Line)

Opening Hours:
Daily: 11am - 12midnight
Afternoon Tea: 2pm - 5pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right and walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Resplendent Reunions at Sheraton Towers Singapore

Sheraton Towers Singapore celebrates the Lunar New Year with a line-up of reunion feasts from 2 January to 8 February 2020. From traditional Cantonese cuisine with a selection of Chinese set menus to the casual but lavish buffet spread, you can also opt for festive takeaway treats to enjoy your reunion in the comfort of home.

Served in set menus and available for takeaway as well, Li Bai Cantonese Restaurant has created a new “Yu Sheng Loh Hei” Platter. To enhance the textural enjoyment of the yu sheng, Coral clams and sea whelk are added.

Coral Clams Yu Sheng 3.8/5

Coral Clam Yu Sheng Platter ($98/$188) features coral clam atop an array of ingredients such as yam, sweet potato, white radish, carrot, pickled ginger and pomelo.

Salmon Roe and Seawhelk Yu Sheng 3.8/5

A more lavish version will be Salmon Roe and Sea Whelk Yu Sheng Platter ($118/$208) that comes with an additional serving of salmon roe and succulent sea whelk.

Double-boiled Bird’s Nest Soup 3.8/5

Highlights of the set menu include this nourishing Double-boiled Bird’s Nest Soup with Fish Maw, Chicken and Morchella Mushrooms.

Braised Abalone, Stuffed beancurd Skin, Dried Oyster 4/5

Shaped like a yuanbao, I like how the flavour and texture of each individual ingredient - Abalone, Beancurd Skin and Dried Oyster, are being bound together by the braising sauce. Black Moss is added for the auspicious purpose.

Sauteed Lobster Claw, Prawns with Broccoli 3.5/5

Another dish as part of the menu to denote happiness is the Sauteed Lobster Claw, Prawns with Broccoli. The addition of the plump lobster claws to the succulent prawns seems to be a display of abundance and prosperity.

Crispy Roasted Chicken with Black Truffle 3.8/5

For a touch of modernity, Crispy Roasted Chicken is served with Black Truffle gravy. With the skin so beautifully crisped and meat that moist and tender, it might be better to appreciate the meat at it is.

Price starts from $888++ for a table of 10 persons. For bookings and enquiries, please call (65) 68395845/32 or email catering@sheratonsingapore.com.

For festive takeaways, other than the new Yu Sheng options, Li Bai Cantonese Restaurant has also curated a couple more new auspicious delights alongside traditional favourites.

Lotus Seed Cake with Preserved Meat, Lily Bulb, Chinese Yam & Dried Shrimp 4.8/5

Available for dine-in and takeaway, one of my favourite festive treats is this Lotus Seed Cake with Preserved Meat, Lily Bulb, Chinese Yam & Dried Shrimp ($52). With lotus seed and lily bulb mixed with alongside the Chinese yam to pump up the texture and flavours, each bite is full of surprises and definitely a lot more moreish than the traditional version.

Water Chestnut Cake with Osmanthus 4/5

To balance all the richness of the highly-flavoured savoury dishes, Water Chestnut Cake with Osmanthus ($50/order) is perfect to go along with a cup of Chinese tea.

The Dining Room will also be holding a special Chinese New Year Eve Dinner Buffet on 24 January 2020.

DIY salad with Chicken Bak Kwa and Pok Chui

To complete the experience, you can create your own salad yu sheng at the DIY station with toppings like chicken bak kwa and pok chui (crispy crackers).

Ngoh Hiang Salad with Pineapple and Cucumber

Other small bites include Ngoh Hiang Salad with Pineapple and Cucumber.

Black Pepper Crab Meat Timbale with Avocado and Chives

Indulge in petite but premium Black Pepper Crab Meat Timbale with Avocado and Chives.

Black Sesame Fried Rice with Chinese Sausage, Asparagus and Tobiko 4.5/5

Look out for the belly-warming Black Sesame Fried Rice with Chinese Sausage, Asparagus and Tobiko. Brimming with flavour and texture from the savoury and chewy Chinese sausage, saltish Tobiko, nutty black sesame, crunchy asparagus and of course, the fried rice itself, this dish is such a pleasure to tuck into.

You can also look forward to dishes such as Prosperity Clay Pot featuring an ensemble of premium ingredients including baby abalone, baby lobster, dried scallop, XO Chinese sausage and roasted pork belly, Four Treasure Soup prepared with fish maw, sea cucumber, shredded abalone and crabmeat, Spicy Szechuan Chicken, and Glutinous Rice with Chicken, Shiitake Mushroom and Chinese Sausage.

Price: $98 (adult); $49 (child) Prelude to Chinese New Year Lunch and Dinner Buffet.

For more information, please contact Li Bai Cantonese Restaurant at (65) 6839 5623, email libai@sheratonsingapore.com or order the festive takeaways online at https://shopatsheraton.oddle.me/.

For dining enquiries and reservations, please call The Dining Room at (65) 6839 5621 or email thediningroom@sheratonsingapore.com.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
Facebook
Website
Nearest MRT: Newton (DT Line, NS Line)

Direction: 
1) Alight at Newton MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Convival Celebrations With A Line-Up Of Heart-warming Reunion Feasts

Li Bai Cantonese Restaurant at Sheraton Towers Singapore celebrates the Lunar New Year with a line-up of heart-warming reunion feasts from 19 January to 19 February 2019. Delectable festive takeaway treats are also available for a grand get-together in the comfort of home.

Australian Lobster, Salmon Roe and Hamachi Yusheng Loh Hei Platter

New this year at Li Bai is the Salmon Roe and Hamachi Yusheng Loh Hei Platter ($98/$178). The specially flown in hamachi and salmon roe from Japan is served atop a melange of quintessential ingredients like pomelo, yam, sweet potato, white radish, carrot and pickled ginger. Diners can choose to add on additional ingredients such as Australian lobster ($35 per 100g). It is available for both dine-in and takeaway. What stood out for me is the crispy red and white quinoa that added that extra textures to the Yu Sheng.

Braised Bird's Nest Soup in Mini Pumpkin

Comforting and yet nourishing is the Braised Bird's Nest Soup in Mini Pumpkin. Love how it is served in a mini pumpkin bowl.

Braised Abalone and Stuffed Beancurd Skin with Sea Cucumber, Dried Oyster and Black Moss

I have always enjoyed Pen Cai because of the one pot treasure that is braised with expensive and rare  ingredients. Hence I was really delighted when I was served the Braised Abalone and Stuffed Beancurd Skin with Sea Cucumber, Dried Oyster and Black Moss. It may not be the treasure pot that I was looking forward to but it has many of the delicious ingredients which I enjoyed, done excellently.

Pan-fried Kurobuta Roll served with Crispy Noodle and Matsutake Mushroom

A dish that got me slurping to the last drop is the Pan-fried Kurobuta Roll served with Crispy Noodle and Matsutake Mushroom. I enjoyed the crispiness of the noodle as it soaked up the savoury gravy. Noteworthy is the pan-fried kurobuta roll that is stuffed with crunchy yam.

Almond Cream with Hasma, Pan-fried Nian Gao with Cane Sugar, Water Chestnut Cake

Wrapping up the dinner, we have the Almond Cream with Hasma, Pan-fried Nian Gao with Cane Sugar, Water Chestnut Cake. The traditional Nian Gao with Red Dates and Lotus Seeds ($50) and Water Chestnut Cake with Osmanthus ($50) is away for takeaway.

For dining enquiries and reservations, please call (65) 6839 5621 or email thediningroom@sheratonsingapore.com

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
Facebook
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Newton MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Chui Huay Lim Teochew Restaurant @ Chui Huay Lim Club - Celebrates 7th Anniversary with Seven Exclusive Chef Recommendations

If not for the recent visit to Chui Huay Lim Teochew Restaurant, I do not even know the existence of the historical 170-year-old Chui Huay Lim Club at Keng Lee Road. If the club or road name sound foreign to you, they are to be too. I have to google map the location and realised it is near Newton Circle.

Before starting our dinner, we have a little introduction to the art of drinking tea. We started with washing the tea leaves and utensils, pouring the tea, holding the tea cup and appreciating the tea.

Chui Huay Lim Teochew Cuisine Classic Platter 4/5

Our dinner started with the Chui Huay Lim Teochew Cuisine Classic Platter ($58 for 6 pax / $98 for 10pax). The platter consists of Teochew Braised Duck, Deep Fried Ngoh Hiang, Deep Fried Traditional Liver Rolls and Teochew Pig Trotter Terrine.

Two items on the platter stood out for me. The deep fried liver rolls which is made with minced pig and chicken liver, yam and water chestnut wrapped in beancurd skin. It is crispy on the outside and substantial inside. Best to have together with the sweet sauce. The other is the pig trotter terrine which is hardly served on the dining table nowadays due to the meticulous preparation extracting the gelatin from the pig skin and freezing it.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A dish that is packed with wok hei is the Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18/$27/$36). The addition of the diced kai lan and preserved radish provided the extra crunch to the finishing.

Suckling Pig 4.2/5

We are kind of surprise when the whole Suckling Pig weighting around 3.5kg to 4kg was brought into our dining room as it was originally not on our menu. The specific weight of the piglet was chosen for its thinner skin, to get that desired crispiness. No short cut is taken here, like pre-bathing the piglet to speedup the cooking. The whole piglet is roasted from raw.

Teochew Oyster Omelette Gooey Style 4.5/5

A specialty at Chui Huay Lim Teochew Restaurant has to be their Teochew Oyster Omelette Gooey Style ($22). The restaurant even has a delegated chef to just cook the dish. It will be freshly cook upon order which takes about 20 minutes of waiting time. What so good about the orh luak here is the consistency, where each mouthful gets you the gooey and crispy texture. This is best paired with the slightly sourish chilli sauce.

In celebration of its 7th anniversary. the restaurant has created a limited edition menu that features 7 a la carte dishes between 3 September to 30 November 2018. These delicacies include time-honoured dishes as well as unique takes on popular favourites. Among the 7 dishes specially created for the 7th anniversary, we tried the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth ($22/$33/$44) and Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce ($18/$27/$36).

Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth 4.2/5

Simmer for hours in chicken and pork bones is the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth. The bouncy fish balls and fish cake are made from yellow eel, which is prized for their sweet flesh. The tianjin cabbage was also cooked to a delectable softness that emits a comforting sweetness to the superior broth. What lights up my taste buds is actually the hint of sourness amidst the sweetness from the salted vegetable.

Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce 4/5

The Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce is a heritage dish that has marinated pork belly and crunchy water chestnut wrapped with pig's caul fat. A traditional way of preparing it. It is steamed, deep fried and then glazed in a sweet and sour sauce. It is similar to sweet and sour pork but the roll itself is more meaty, almost like a ngoh hiang. You tiao is also added for that extra layer of texture.

Teochew Tau Suan 4.5/5, Yam Paste with Pumpkin 4.5/5

I would definitely recommend you to save some space for dessert. The Teochew Tau Suan with Gingko Nuts ($5.20) here are really special. The restaurant added orange peel in the dessert, which elevates the traditional dessert for a unique enjoyment. As for the Yam Paste with Pumpkin and Gingko Nuts ($5.20) the distinct fragrant from the pork lard brought a smile to my face. I have eaten too many yam pastes that do not use pork lard anymore which I thought it lacked that final punch to win my palate over.


Chui Huay Lim Teochew Restaurant
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 67323637
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 11pm
Fri-Sun, PH: 1130am - 3pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]