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
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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]

Terra Tokyo Italian @ Tras Street - Unveils Its First-ever A La Carte Menu and Weekday Set Lunch Starting from $45

Terra Tokyo Italian embarks on an exciting new refresh under the direction of Head Chef Shozo Sugano. Trained in Italy for 8 years, Chef Shozo brings a new perspective to the Michelin-starred restaurant, unveiling its first-ever à la carte menu and an enticing weekday set lunch starting at $45.

The new à la carte dining format invites guests to rediscover the soulful artistry of terra’s Tokyo Italian philosophy, now with the added freedom to curate their own meal and experience in tune with their personal tastes and preferences. It could be a simple evening of pasta and wine, or a leisurely multi-course meal shared with someone special. The choice is entirely yours.

Hokkaido Sweet Shrimp Crudo with Passionfruit and Yoghurt 4.5/5

The meal begins on a high note with the Hokkaido Sweet Shrimp Crudo with Passionfruit and Yoghurt ($28). Fresh, creamy amaebi is artfully paired with passionfruit jelly, diced green apple, yoghurt and crispy focaccia chips. It offers a refreshing balance of sweetness, tang and texture that’s delicious and satisfying.

Smoked Salmon with Creamy Hokkaido Potato 4.5/5

I really loved the Smoked Salmon with Creamy Hokkaido Potato ($29), a silky potato espuma that gently envelops the smoked salmon. Finished with Amur caviar and a hint of lemon, this appetiser is savoury and comforting with an airy lightness in the espuma that prevents the dish from feeling too rich or cloying. It’s a must-try!

Burrata from Puglia with Fruit Tomatoes 4/5

The third appetiser we tried was a classic Burrata from Puglia with Fruit Tomatoes ($24). It’s naturally delightful; it’s hard to go wrong with this combination. Compared to the other appetisers, where Chef presented more unique interpretations, this dish felt more like a safe and less inventive option. Still, the burrata and tomatoes were excellent and tasty.

Linguine al Pomo-d’oro 4.2/5

I’d heard that the pastas at Terra Tokyo were delicious, so I decided to try the Linguine al Pomo d’Oro ($29), a seemingly simple tomato-based pasta with a twist: it’s made with yellow tomatoes (the word “oro” means gold, so the name of the dish is a clever pun!). Finished with guanciale, salsa verde, and Parmigiano Reggiano chips, the dish showcases a simple yet flavourful sauce made with yellow tomatoes, basil, and ricotta cheese.

For something more indulgent, there’s also the Chitarra ai Hokkaido Sea Urchin ($38), which I didn’t try but sounds incredible. In this creative take on carbonara, the uni replaces the egg yolk, while pecorino is replaced by karasumi (salted mullet roe), adding an umami depth to the dish.

Char-grilled A4 Tochigi Wagyu Beef with Fig & Hazelnut Pesto 4.8/5

For the Char-grilled A4 Tochigi Wagyu Beef with Fig & Hazelnut Pesto ($68), the Tochigi Wagyu has been sourced from the very same farm since the restaurant’s opening, thanks to the deep relationship with its producers. Beautifully marbled and richly flavourful, the beef melts in the mouth with a buttery tenderness. It’s a true indulgence, elevated by the Fig and Hazelnut Pesto, which complements the meat’s richness. Each bite felt like a luxurious treat.

Italian Lava Cake with Raspberry Sorbet 4.2/5

The Italian Lava Cake with Raspberry Sorbet ($17) is Terra Tokyo’s take on a perennial dessert favourite amongst Singaporean diners: a well-crafted molten chocolate cake with a crisp exterior and a gooey centre. We thoroughly enjoyed it, and we left not one lick of chocolate on the plate.

Rare Cheese Cake with Apricot Sauce 4.5/5

The Rare Cheese Cake with Apricot Sauce ($15) is a pretty special dessert, tasting like a light, fluffy cloud with a luscious apricot sauce centre that adds a slight tartness. Whilst I love chocolate cake more than cheesecake in general, this rare cheesecake is the more creative and interesting dessert between the two. Anyway, there is nothing to stop you from having both cakes for dessert, and that’s precisely what I did!

Blending Japanese finesse with Italian heart, Terra Tokyo Italian delivers a dining experience that’s refined and balanced, made complete with an impeccable wine and sake selection by Head Sommelier Daisuke Shibuya. Their new à la carte menu may be concise, but the dishes on offer are solid options that make for a lovely evening out.

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.



Terra Tokyo Italian
54 Tras Street
Singapore 078993
Tel: +65 97512145
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

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.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to the destination. Journey time is about 3 minutes. [Map]