Racines @ Sofitel Singapore City Centre - The Brand New Ultimate Racines Brunch Buffet, Turf & Tide Edition

Saturday brunch gets a new Surf & Turf spin at Racines with the latest edition of its Ultimate Racines Buffet Brunch: Turf & Tide Edition. Available every Saturday from 12.30pm to 3pm until 31 October, the buffet brings together a generous selection from both land and sea — from fresh seafood on ice and sushi to grilled meats, whole fish, local favourites and, of course, a very tempting dessert spread.

Cured Salmon with Chilli and Yuzu Ponzu

Assorted Sushi and Maki

Poached Prawns

Seasonal Freshly Shucked Oyster

Sea Whelk

We started with the seafood and Japanese selection, featuring Cured Salmon with Chilli and Yuzu Ponzu, assorted Sushi and Maki, Poached Prawns, freshly shucked Seasonal Oysters and Sea Whelk. There’s a good variety of seafood on ice, and more importantly, everything we tried was very fresh. The oysters were a little smaller than we would have liked, but they made up for it with a pleasantly sweet flavour. The poached prawns were another easy pick, especially if you are the kind who can happily spend half your buffet attacking a mountain of seafood. The assorted sushi and maki also make for a nice start to the meal, though with everything else waiting, we would definitely recommend pacing yourself!

Nyonya Fish Maw Soup (Hu Pioh)

Seafood Chowder

There were two soups available during our visit — one Western and one Asian. Unfortunately, the Seafood Chowder was one of the weaker dishes for us. We found it a little too diluted, and the only seafood we really found in our bowls was clams. The Nyonya Fish Maw Soup, on the other hand, was almost exceptional. It was packed with ingredients and had a lovely consistency without being overly starchy. If we had to nitpick, all it needed was some black vinegar and white pepper on the side, and we would have been very happy.

Signature Rojak

Gado-Gado Salad with Peanut Sauce

Beyond the usual suspects such as Caesar Salad and Classic Prawn Cocktail, two items stood out to us — the Signature Rojak and Gado-Gado Salad with Peanut Sauce. The Signature Rojak comes pre-mixed with plenty of fresh fruits, making it refreshing and surprisingly easy to keep eating. We also enjoyed the Gado-Gado, especially since you can DIY your own bowl with as much of that rich, nutty peanut sauce as you like.

Classic Seafood Otak-Otak

Charred Cumin Lamb Ribs

Slow-Roasted Macka’s Beef Striploin

Grilled Red Snapper in French Bouillabaisse

This is where the Surf and Turf theme really comes through, with the grill section featuring a mix of meats and seafood, including Charred Cumin Lamb Ribs, Slow-Roasted Macka’s Beef Striploin, Grilled Red Snapper in French Bouillabaisse, and Seafood Otak, alongside chicken, prawns, and other fish selections. And I have to say, Racines really does its cooked food very well. The Charred Cumin Lamb Ribs were especially inviting with that smoky, spiced exterior, while the Slow-Roasted Macka’s Beef Striploin makes a satisfying choice for the meat lovers. The Grilled Red Snapper is also quite a centrepiece on the buffet line. Served whole in a French bouillabaisse with mussels, it’s one of those dishes that immediately catches your eye as you walk past.

Crabmeat Fried Rice

Whole Nyonya Assam Curry Seabass

Now, I know what everyone says: don’t waste precious stomach space on rice at a buffet. But hear me out. The Crabmeat Fried Rice with Egg Whites, Prawns, Sakura Ebi and Tobiko is really yummy! There are generous chunks of crabmeat throughout, while the Sakura Ebi and tobiko add even more seafood flavour and texture. Seriously, please don’t skip this one.

Another dish worth trying is the Whole Nyonya Assam Curry Seabass. The fish was fresh and meaty, while the gravy was rich and lemak with that familiar tangy-spicy Assam curry flavour. This is definitely one for those who enjoy stronger local flavours.

DIY Noodle Bar

If you somehow still have room, there is also a DIY Noodle Bar, with two noodle options rotating weekly. During our visit, the choices were Kelantan Style Laksa and Creamy Tom Yum Seafood Noodles. Both looked extremely tempting but, unfortunately, we had to make the difficult buffet decision to save whatever stomach space we had left for dessert. And looking at the dessert spread, I think we made the right decision.

Durian & Coffee Tiramisu

Coconut & Blue Pea Flower Jelly

Assorted Choux Puff

Baked Burnt Butter Pandan Cake

Ondeh Ondeh Cake

Assorted Traditional Nyonya Kueh

Assorted Traditional Nyonya Kueh

Fritter Bar (Cempedak, Banana and Ubi Keledek)

The dessert section is probably one of the most visually impressive parts of the buffet. There is a glorious selection covering Western cakes and bakes, local flavours and traditional favourites, including Durian & Coffee Tiramisu, Coconut & Blue Pea Flower Jelly, Assorted Choux Puffs, Baked Burnt Butter Pandan Cake, Ondeh Ondeh Cake, Traditional Nyonya Kueh, Pulut Hitam Gelato and Signature Bubur Cha Cha.

There were hits and misses amongst the desserts, but visually, almost everything looked too good not to try. I particularly like that Racines doesn’t just fill the dessert counter with the usual chocolate cakes, cheesecakes, and pastries; there is a strong local influence throughout the selection.

The Fritter Bar is another dangerous addition, with freshly fried cempedak, banana and ubi keledek. Because apparently after an entire buffet, we still need fried cempedak.

Teh Tarik

Besides the usual coffee and tea, there is also free-flow Teh Tarik. It was fragrant, smooth and, most importantly for us, not overly sweet. It is a simple addition, but a very welcome one, especially after all the rich food and local desserts.

Overall, the Ultimate Racines Buffet Brunch: Turf & Tide Edition offers a good variety for a leisurely Saturday brunch, particularly if you enjoy having both seafood and cooked dishes rather than a buffet that focuses heavily on just one or the other.

The restaurant itself is also a lovely space for a long weekend meal, with full-height glass windows bringing in plenty of natural light.

The brunch is priced at $108++ per adult and $54++ per child. There is currently 40% off adult prices with DBS, OCBC, Citi, JCB and Maybank cards for up to eight persons, while ALL Accor+ Explorer members enjoy 1-for-1 on adult prices for up to eight persons.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to the destination. Journey time is about 3 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering Singapore - The Lobsterfest Returns, Spanning Both Local and International Flavours

Lobsterfest returns to Lime Restaurant at PARKROYAL COLLECTION Pickering Singapore, bringing back its extravagant buffet dedicated to one of the ocean’s most prized delicacies. Available exclusively for dinner from 6 July to 6 September 2026, this year’s edition showcases lobster prepared in a multitude of styles, spanning both local and international flavours.

Seafood On Ice station

We kicked off the feast at the impressive Seafood On Ice station, where fresh Boston Lobsters took centre stage alongside an abundant selection of premium seafood, including Korean Snow Crab and other chilled favourites.

Langoustine Parmesan Wheel Risotto

Boston Lobster Thermidor

Among the live stations, the creamy Langoustine Parmesan Wheel Risotto was an indulgence, with sharp Parmesan accenting its creaminess, while the Boston Lobster Thermidor proved to be a crowd favourite. The rich cheesy sauce slathered atop boosted the textural enjoyment of the lobster meat.

Sarawak White Pepper Lobster

Indonesian Lobster Curry

The buffet also celebrates the vibrant flavours across the region with hearty creations such as Sarawak White Pepper Lobster, Indonesian Lobster Curry, and Lobster Claypot Biryani.

Lobster Claypot Biryani

The latter was particularly memorable, featuring fragrant, spice-laden rice that was wonderfully moreish.

Pickering Lobster Laksa

The Pickering Lobster Laksa didn’t disappoint. The laksa gravy was robust and aromatic, delivering plenty of depth to the dish.

Lobster Claw and Sotong Masak Hitam

Over at the signature Peranakan station, the standout dish was the Lobster Claw and Sotong Masak Hitam. The rich, inky squid gravy lent deep umami and briny notes that beautifully complemented the sweetness of the lobster.

LOBSTERFEST AT LIME Buffet Dinner
6 July to 6 September 2026
Monday to Thursday: 6:00pm - 9:30pm
Friday to Sunday: First seating: 6:00pm - 8:00pm, Second seating: 8:30pm - 10:30pm

Dinner Buffet: S$138++ per adult (Monday–Thursday) | S$148++ per adult (Friday–Sunday, Eve of Public Holidays & Public Holidays)
Children aged 6–12 years dine at 50% of the adult price.

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.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to the destination. Journey time is about 8 minutes. [Map]

Estate @ Hilton Singapore Orchard - New Refreshed Grills & Gills Dinner Buffet

Singapore’s buffet scene has never been short of options, but Estate at Hilton Singapore Orchard has certainly raised the bar with its refreshed Grills & Gills Dinner Buffet. Celebrating the best of both land and sea, the buffet features award-winning Australian beef, premium seafood, freshly shucked French oysters and an impressive line-up of individually plated chef’s signatures.

As a first-time visitor to Estate, I was pleasantly surprised by the restaurant’s spacious layout, with different buffet stations spread across multiple rooms. Exploring each section felt like uncovering a new surprise, and we found ourselves making multiple rounds because there was simply too much we wanted to try.

Lobster

Prawns, Black Mussels, Clams, Scallops

Singaporeans are huge seafood lovers, so it’s little surprise that everyone made a beeline for the chilled seafood station. The selection includes Boston Lobster, Prawns, Black Mussels, Clams, and Scallops, all replenished throughout the evening to keep up with demand.

Oysters

Oyster lovers are in for a treat with the Freshly Shucked French Oysters from renowned producer Les Huîtres Cadoret in Brittany. Briny, creamy and fresh, the oysters are accompanied by an array of condiments including shallot mignonette, chilli soya, cocktail sauce and lemon wedges. If you prefer your oysters cooked, there’s also the Gratinated Oyster with Chimichurri, which offers a flavourful alternative.

Snow Beef Nigiri

Sushi and Sashimi

The sashimi selection features Norwegian ASC-certified salmon and tuna, alongside a nigiri bar serving salmon, maguro tuna and even snow beef nigiri. The fish was fresh, and the nigiri was enjoyable, though I felt the rice-to-topping ratio could be better balanced. The rice portions were too large, and reducing the amount of rice would also help minimise wastage.

Sanchoku Wagyu Beef Tomahawk

While the seafood spread is undoubtedly one of the buffet’s biggest draws, the meats deserve just as much attention. Estate partners with Sanchoku, winner of the 2025 Australian Wagyu Branded Beef Competition, showcasing its premium Wagyu, Angus, and Grain-Fed beef, all prized for their marbling, tenderness, and rich flavour.

Roasted Crispy Pork Belly

Braised Sanchoku Angus Beef Brisket

The carving station is where meat lovers will likely spend most of their evening. During our visit, there was Sanchoku Wagyu Beef Tomahawk, Braised Sanchoku Angus Beef Brisket, Wagyu Lamb Shortloin Saddle, Roasted Crispy Pork Belly, MSC-certified Halibut and more.

Complementing the premium meats are classic sides including truffle mashed potatoes, maple-glazed kabocha pumpkin, sautéed locally grown mushrooms and jumbo asparagus with hollandaise, making it easy to build a hearty plate.

Slow-Cooked Char-Grilled Foie Gras

One feature that elevates Estate above other hotel buffets is its collection of individually plated Chef’s Signatures, freshly prepared and served in individual portions. Among the popular dishes is the Slow-Cooked Char-Grilled Foie Gras, paired with duchess potato, kumquat chutney and balsamic glaze, balancing richness with acidity.

Char-Grilled Lamb Rack

The Char-Grilled Lamb Rack is served with a crispy polenta cake, a jumbo prawn, and rosemary jus, making for an elegant plated signature dish that combines premium ingredients with classic flavours.

River Prawns Nyonya Laksa

Spicy Prawn Noodles

At the noodle station, diners can choose between the comforting River Prawns Nyonya Laksa, hearty Spicy Prawn Noodles, or the addictive Sichuan-style Spicy Wanton.

Yakitori Donburi Bowl

Peanut Pancake

One of the more distinctive additions is the Yakitori Donburi Bowl, featuring award-winning Sanchoku Grain-Fed Beef Flank Steak or chicken served over Japanese rice with a sous vide egg and furikake. The buffet even offers freshly made Peanut Pancake as one of its plated desserts.

Local Delights

Local Delights

Salted Egg Yolk Slipper Lobster

Estate also pays homage to Singapore’s multicultural food heritage with a generous selection of local favourites. Highlights include the ever-popular Oyster Omelette, flavourful Assam Pedas Stingray, indulgent Salted Egg Yolk Slipper Lobster, wok-fried Hokkien Prawn Noodles, fragrant Tom Yum Fried Rice, Sweet & Sour Pork with Lychee, and Kung Po Chicken.

Soup

There are also two comforting soups to warm the palate: a rich and creamy Mushroom Velouté and a nourishing Lotus Root Pork Rib Soup with Red Dates and Old Cucumber.

Home Grown Salad Bar

Those looking for lighter fare will appreciate Estate’s extensive Home Grown Salad Bar, featuring greens grown locally by Hilton Singapore Orchard. Guests can customise their own salads with a wide variety of vegetables, grains, legumes, cheeses and proteins, finished with a choice of four house-made dressings.

Cold Salad Bar

Prepared salads include Grilled Chicken Caprese Chopped Salad, Prawn & Watermelon Salad with Feta, Roasted Beetroot Pumpkin & Lentil Salad, and Cold Buckwheat Soba with Edamame. Estate also supports local producer FOGO Fungi, whose gourmet mushrooms appear in several dishes.

Cheese

Meanwhile, the charcuterie section features Mortadella with Pistachio, Salami Milano, Coppa Ham and Prosciutto di Parma. At the same time, the artisanal French cheese selection comes from the renowned affineur Les Frères Marchand and is accompanied by chutneys, nuts, dried fruits, and crackers. Freshly baked breads, focaccia and sourdough complete the spread, making it an ideal stop between the heartier dishes.

Butter Chicken Biryani

The buffet’s diversity extends further with a dedicated Indian station serving Butter Chicken, Rogan Josh, Kerala Fish Meen Moilee, Hyderabadi Chicken Biryani, freshly baked naan and a selection of vegetarian curries.

Dim Sum

A small Dim Sum Corner offers steamed favourites, while families dining with young children will appreciate the dedicated Kids’ Corner featuring mac & cheese, popcorn chicken, penne pasta and cheesy wedges.

Be sure to save room for dessert because Estate concludes the experience with an entire Artisanal Dessert Room. Guests can indulge in an extensive selection of sweet treats, including Matcha Roll, Coffee Mille Crepe, Snickers Cake, American Cheesecake, Vanilla Bean Flan, Egg Tarts, Nyonya Kueh, Bailey’s Tiramisu, Sweet Potato Pudding and Lychee Martini Cake, alongside a variety of fresh seasonal fruits. Whether you enjoy rich chocolate desserts, creamy classics or lighter fruit-based sweets, there’s something to satisfy every craving.

One particularly interesting feature is Estate’s signature house blend chocolate, “Botanique en Fleurs 68%”, developed in collaboration with Cacao Barry. Made with sustainably sourced cacao, it offers delicate floral aromas balanced by bright red fruit notes.

After several rounds around the buffet, I was more than completely stuffed, yet I still found myself spotting dishes I wished I had room to try. That’s probably the best way to describe Estate’s Grills & Gills Dinner Buffet; there’s simply so much to explore.

Beyond the sheer variety, there was also a consistent focus on quality. From the award-winning Sanchoku beef and premium seafood to the thoughtfully prepared individually plated signatures, the buffet definitely had more hits than misses. It’s one of those buffet experiences where I would happily return to try everything I missed the first time. If you’re looking for a hotel buffet that delivers both quality and variety, Estate’s Grills & Gills Dinner Buffet is worth considering for your next indulgence.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Estate
Hilton Singapore Orchard
333 Orchard Road
Singapore 238867
Tel: +65 67374411
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 630am - 10pm
Breakfast: 630am – 1030am
Lunch: 12pm – 230pm
Dinner: 630pm – 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]