Town Restaurant @ The Fullerton Hotel Singapore - ‘Treasures of the Sea’ Dinner Buffet, Featuring 29 Seafood Selections Prepared in 27 Different Styles

Seafood lovers, this one’s for you. Town Restaurant at The Fullerton Hotel Singapore is going big on seafood with its ‘Treasures of the Sea’ Dinner Buffet, featuring an impressive 29 seafood selections prepared across 27 different styles — from seafood on ice and charcoal-grilled favourites to curries, local dishes and more. And before you even start attacking the buffet, every table receives a Crispy Fried Whole Barramundi to share, served straight to your table. 

On Fridays and Saturdays, there’s even more to look forward to with a Charcoal Barbecue Station set up just outside the restaurant by the river.

Grilled River Prawn

Grilled Scallop

Grilled Satay

Here, you’ll find Grilled River Prawn, Grilled Scallop, Chicken Satay and Sambal Stingray, the latter wrapped in aluminium foil and served piping hot. We got excited when we spotted the stingray, although the sambal wasn’t quite the spicy, flavour-packed version we’re used to. Thankfully, the fish itself was tender. The Chicken Satays, on the other hand, were a pleasant surprise. They are nicely seasoned and even better with a generous dip into the rich peanut sauce.

Boston Lobster

Poached Sea Prawn

Green Mussel

Snow Crab Leg

Babylon Snail Hard-shell Clam

Of course, what’s a seafood buffet without a glorious seafood-on-ice spread? There’s plenty to pile onto your plate, including Boston Lobster, Poached Sea Prawns, Green Mussels, Snow Crab Legs, Babylon Snails, Hard-shell Clams, and Half-shell Scallops.

Assorted Cheeses

Parmesan Cheese Wheel Salad Bar

Compound Salad Bar

Oelek Chilli Jelly Fish Salad

Pesto Potatoes Salad

Alongside the seafood spread is an Assorted Cheese selection, plus a Salad Bar where you can build your own plate or pick from prepared salads such as the Oelek Chilli Jelly Fish Salad and Pesto Potato Salad.

Saffron Seafood Chowder

Don’t walk past the Saffron Seafood Chowder without getting yourself a bowl. Rich and creamy without being overly heavy, the chowder is loaded with crab meat, although much of the good stuff likes to settle at the bottom. Give it a good stir before ladling it into your bowl; there’s plenty of crab meat hiding down there. This was easily one of our favourites of the night.

Peruvian Spice Roasted Beef

Meat lovers aren’t forgotten either. Make a stop at the Carving Station for the Peruvian Spice Roasted Beef — that beautiful pink centre was simply too eye-catching for us to walk past. Served with Pimento Caper Chimichurri and a house-made spice blend, it’s a worthy detour from all that seafood.

Good Chance Popiah

The Live Station features Good Chance Popiah and Fish & Chips on Fridays and Saturdays, but the popiah deserves an honourable mention of its own. Freshly wrapped to order by the experienced auntie behind the counter, each roll is packed nice and tight with a generous amount of filling. The chilli has a proper kick too, so ask for more if you like yours spicy. These were so good that we nearly stuffed ourselves with popiah before making it through the rest of the buffet. In fact, I’m craving one again as I write this.

From Tuesday to Thursday, the Live Station switches things up with Royale Seafood Congee.

Slipper Lobster Pumpkin Curry

Ginger Scallion King Prawn

Sweet Chilli Garlic-Butter Snow Crab

The seafood feast continues in the cooked food section, where choosing what to eat — and how much stomach space to sacrifice — gets difficult. Among the dishes are Slipper Lobster Pumpkin Curry, Ginger Scallion King Prawn and Sweet Chilli Garlic-Butter Snow Crab. With so many different preparations across the buffet, you can quite literally go back for seafood again and again without eating it the same way twice.

Abalone Truffle Soba

At the Japanese section, go beyond the usual fresh sashimi and look out for the Abalone Truffle Soba. Served in petite portions, it’s just the right size for a taste without filling yourself up too quickly. It is important when there’s still so much more waiting around the buffet.

Laksa

We also love the DIY Noodle Station, where you can choose your own ingredients and exactly how much noodles you want. At a buffet this extensive, portion control is a survival skill! We deliberately went for a smaller serving of Laksa so we could still make our way through everything else. Prawn Soup is also available if you prefer something lighter.

Chocolate Lava Cake Salted Egg Crispy Fish Skin

Before we move on to the dessert spread, one creation deserves a mention simply because of how unusual it sounds: Chocolate Lava Cake with Salted Egg Crispy Fish Skin, prepared à la minute. Chocolate lava cake and fish skin isn't exactly a pairing that immediately makes sense, and yes, it tastes every bit as intriguing as it sounds. A little unusual, definitely interesting, and worth trying at least once.

Dark Chocolate Cherry Morello

Ivory Pistachio Mascarpone

Ondeh Ondeh Cake

Strawberry Lavender Vanilla

Yuzu Jasmine Mousse

Oozy Toffee Praline

Now, please leave stomach space for dessert. Seriously. The dessert spread sits right at the front of the restaurant, which meant we had already mentally mapped out what we wanted before dinner even properly began. With creations such as Dark Chocolate Cherry Morello, Ivory Pistachio Mascarpone, Ondeh Ondeh Cake, Strawberry Lavender Vanilla, Yuzu Jasmine Mousse, Oozy Toffee Praline, OMG Lemon Praline and Durian Gula Melaka Shooter, everything looks almost too pretty to eat.

As with any huge dessert spread, there will inevitably be hits and misses depending on personal preference, but we’d say there were definitely more hits than misses here.

OMG Lemon Praline

Durian Gula Melaka Shooter

Assorted Nonya Kueh

Treasures of the Sea Dinner Buffet is available until 7 November 2028.
Tuesday to Thursday: S$98++ per adult | S$49++ per child aged 6–11
Friday and Saturday: S$118++ per adult | S$59++ per child aged 6–11

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


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to the destination. Journey time is about 5 minutes. [Map]

The Courtyard @ The Fullerton Hotel Singapore - Exclusive Collaboration with World-Renowned Pastry Chef Antonio Bachour

There is something rather special about an afternoon tea when the pastries are created by one of the world’s most celebrated pastry chefs. The Fullerton Hotel Singapore welcomes internationally acclaimed pastry chef Antonio Bachour for a limited-time collaboration, bringing his signature contemporary pâtisserie to The Courtyard.

Known for his vibrant, highly refined approach to pastry, Chef Bachour has received eight prestigious international accolades, including the World’s Best Pastry Chef title from The Best Chef Awards and the Pastry Innovation Award from La Liste. With more than 25 years in the industry and eight recipe books to his name, his creations are as much about visual artistry as they are about flavour and texture.

For this collaboration, guests can look forward to an Afternoon Tea experience featuring a selection of Chef Bachour’s signature creations, alongside an assortment of cakes, pastries and viennoiserie available throughout the collaboration.

Priced at S$75 per adult and S$45 per child, the Afternoon Tea is available from 15 August to 15 November 2026, with seatings from 12.30pm to 2.30pm and 3.30pm to 6pm. The menu takes a contemporary approach to the familiar Afternoon Tea format, moving from savoury bites into an indulgent line-up of pastries and sweets.

Starting with the savouries, the Foie Gras Crème Brûlée offers a luxurious take on a classic French dessert, transforming the familiar crème brûlée format into an elegant savoury bite. The Crème Fraîche Tart with Caviar pairs creamy crème fraîche with the delicate salinity of caviar for a refined start to the experience.

The smaller savoury creations continue with the Lobster Roll and Lox & Choux, combining familiar ingredients with Chef Bachour’s polished pastry techniques. The lobster roll offers a touch of indulgence in bite-sized form, while the lox and choux cleverly brings together smoked salmon-inspired flavours with the light, airy texture of choux pastry.

Of course, the sweets are where Chef Bachour’s personality really shines. The Exotic Pressed Sable showcases the pastry chef’s flair for balancing textures and tropical flavours, while Bachour’s Rocher is one of the highlights for chocolate lovers. Developed over his more than 25-year career, the creation takes inspiration from the iconic Ferrero Rocher and reinterprets it through Bachour’s contemporary pastry style, with layers of chocolate, crunch and richness packed into an elegant petit gâteau.

Another standout is the Coconut Panna Cotta with Guava Soup and Tropical Fruits, one of two creations developed specially for Singapore. The combination feels particularly fitting for our tropical climate, pairing creamy coconut with the bright, fruity character of guava and tropical fruits. It is a refreshing contrast to the richer chocolate and pastry components.

The experience is rounded off with freshly baked Vanilla Bean Scones and a Mango Brioche. The scones bring the familiar comfort of Afternoon Tea, while the mango brioche adds a more tropical interpretation with its buttery, soft crumb and fruity character.

Beyond the Afternoon Tea, guests can also get their hands on a collection of Chef Antonio Bachour’s signature cakes and pâtisserie creations. Highlights include the Singapore-exclusive Calamansi Yuzu Matcha Entremet (S$92 nett, whole), the second creation developed specially for Singapore. It brings together bright citrus notes from calamansi and yuzu with the earthy, slightly bitter depth of matcha, creating a combination that feels both distinctly modern and suited to local palates.

The Chocolate Berries Basket (S$92 nett, whole) takes a richer direction, pairing chocolate with the freshness and acidity of berries. For something lighter and fruit-forward, the Berry Shortcake (S$82 nett, whole) offers a familiar combination elevated with Bachour’s signature precision and presentation. The tropical theme continues with the Piña Colada (S$82 nett, whole), inspired by the flavours of the classic cocktail and transformed into an elegant pastry creation.

The selection also includes viennoiserie for those looking for something smaller. The Mascarpone Strawberry Bow Tie (S$10 nett) combines creamy mascarpone with strawberries in a beautifully laminated pastry. In comparison, the Pistachio Pain au Raisins (S$12 nett) puts a nutty spin on the classic French pastry, marrying pistachio with the familiar sweetness of raisins and buttery layers.

What makes this collaboration interesting is the way Chef Bachour’s distinctive pastry language has been adapted for Singapore. His creations are immediately recognisable for their immaculate finishes, intricate layering and playful combinations. Still, the inclusion of tropical ingredients such as calamansi, yuzu, guava, coconut and mango gives the collection a sense of place.

For pastry enthusiasts, the Afternoon Tea offers an opportunity to sample several of Bachour’s creations in one sitting, while the cakes and viennoiserie provide an option to bring some of that pastry artistry home.

You can order cakes and pastries online at shop.fullertonhotels.com, with delivery or self-collection available from The Fullerton Cake Boutique.

The Antonio Bachour collaboration is available for a limited time at The Fullerton Hotel Singapore, so it’s worth checking out if you enjoy contemporary pâtisserie or simply want to experience Afternoon Tea with a more modern, pastry-forward twist.

Note: This is an invited tasting.



The Courtyard
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 8:30am - 9pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk towards the river. Turn right at the river. Walk along the river to the destination. Journey time about 5 minutes. [Map]