Food Capital @ Grand Copthorne Waterfront Hotel Singapore - Seafood Mania Buffet featuring Vietnamese Specialities by Chef Hien Minh

Grand Copthorne Waterfront Hotel Singapore recently launched a new edition of Seafood Mania Buffet at Food Capital, running from now to 1 November 2026. This time, the buffet spotlights Vietnamese cuisine, with Guest Chef Hien Minh presenting a selection of specialities inspired by the country’s culinary traditions alongside an extensive seafood spread.

GCW Signature Laksa

Pho with Beef

At the live station, the iconic Pho with Beef is served alongside GCW Signature Laksa. The pho broth was light but had good depth of flavour, though the beef slices were a tad too tough for my liking. The laksa, on the other hand, was robust with spices and definitely worth returning for a couple more helpings.

Vietnamese Beef Stew

Vietnamese Fried Prawns

The Vietnamese specialities counter offers a selection of regional dishes, including Vietnamese Beef Stew, Vietnamese Fried Fish, Vietnamese Fried Seafood, Vietnamese Fried Prawns and Vietnamese Pork Ribs Soup.

Vietnamese Fried Fish

Vietnamese Pork Ribs Soup

They had a homely appeal, reflecting a different side of Vietnamese cooking beyond the more familiar pho and spring rolls.

Australian Beef Striploin

Herb-crusted Whole Lamb Leg

Moving on to the Western selections, the carving station presents a hearty spread of Australian Beef Striploin and Herb-crusted Whole Lamb Leg.

The European cuisine counter also features several seafood dishes, including Classic Seafood Stew and Pan-seared Seabass with Mango Salsa and Ginger Cream. I particularly enjoyed the seabass for its distinctive tropical flavours, with the creamy ginger sauce adding an interesting dimension. The Chicken Roulade was elevated by a prawn mousse filling, adding another layer of flavour.

Lobster Thermidor

For dinner, each guest is also entitled to half a Lobster Thermidor.

Garlic Butter Prawns

Among the cooked seafood options, the Garlic Butter Prawns were another crowd-pleaser, with their garlicky, creamy sauce.

Seafood on Ice

Seafood on Ice was undoubtedly the star of Seafood Mania, with freshly shucked oysters disappearing within seconds. The counter was laden with Snow Crab Legs, Baby Lobster, Chilled Tiger Prawns, NZ Green-lipped Mussels, Spanish Black Mussels and more.

Japanese fare at the Japanese counter includes fresh sashimi, assorted maki rolls, aburi sushi and Ebi Tempura.

Che Ba Ba

Che Thai

For me, however, one of the more interesting highlights was the selection of traditional Vietnamese desserts. Vietnamese sweets span a wide range of hot and cold preparations, and it was nice to see both represented here. The warm and comforting Chè Bà Ba (Ba Ba Sweet Soup) reminded me of our local bubur cha cha. Each spoonful came with soft yam and sweet potatoes, complemented by the contrasting textures of jellies. In contrast, the icy-cold Chè Thái (Vietnamese Fruit Cocktail) was refreshing, with crunchy jackfruit and coconut strips, sweet, meaty lychees and my favourite chewy jellies.

Coconut Jelly

Three-colour Steamed Cake

Other sweet treats included Coconut Jelly (Rau Câu Dừa), Three-colour Steamed Cake (Bánh Bà Lai) and the much-loved Vietnamese Coffee Crème Caramel (Bánh Flan Cà Phê), rounding off the buffet with a taste of Vietnam’s dessert traditions.

Pricing: Lunch (Monday to Saturday) Adult $72++ | Child $36++
Dinner (Sunday to Thursday) Adult $106++ | Child $53++
Dinner (Friday and Saturday) Adult $116++ | Child $58++
*Child aged between 6 and 11 years old; complimentary dining for children aged 5 and under.

Quote/input the code at the time of booking (SGFOODONFOOT30) to get 30% off the buffet. The promo code is valid for reservations from 5 October until 1 November 2026.

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.


Food Capital
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Singapore 169663
Tel: +65 8168 1539
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Nearest MRT: Havelock (DT Line)

Opening Hours:
Daily: 630am - 1030am, 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to the traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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Im Jai by Pun Im @ Icon Village - Debuts Lunar New Year 2026 Menu with a Thai Twist

Im Jai by Pun Im at Icon Village ushers in Lunar New Year 2026 with its inaugural festive menu, reimagining classic Chinese New Year staples through a distinctly Thai lens. Known for its bold Thai flavours and creative reinterpretations, Im Jai presents a refreshing celebration that marries auspicious symbolism with vibrant Thai ingredients and techniques.

Charoen “Prosperous” Yu Sheng 4.2/5

Replacing the customary shredded vegetables, Im Jai’s Yu Sheng takes inspiration from Thai salads. The Im Jai Charoen Yu Sheng (Serves 3–5, $58) features premium salmon belly slices atop a colourful medley of green papaya, green mango, pomelo, mandarin oranges, and cherry tomatoes. Tossed in a signature Som Tum–style spicy-sour sauce blended with sweetened fish sauce, the dish is finished with toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds. The result is a uniquely Thai Yu Sheng that delivers a harmonious balance of sweet, sour, savoury, and spicy flavours, complemented by engaging textures. For larger gatherings, the Im Jai Grand Charoen Yu Sheng (Serves 6–8, $98) is also available.

Crispy Cloud Egg 3.8/5

Im Jai offers a playful spin on the traditional Thai omelette with the Crispy Cloud Egg ($16.80). Kampong egg whites are deep-fried until ultra-fluffy and paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots, and chilli padi, the dish is impressively crisp and airy. While the cloud-like texture will appeal to many, it leaned a little too light for my personal preference. I found myself missing a more substantial bite.

Fried Squid Tentacles with Im Jai Curry Mayonnaise 4.2/5

The Fried Squid Tentacles with Im Jai Curry Mayonnaise ($10.80) features lightly battered squid tentacles fried to a crisp. What truly elevates the dish is the housemade curry mayonnaise, seasoned with Im Jai’s proprietary blend of Thai curry powder. This addictive combination kept me going back for more, making it a highly enjoyable snack or sharing dish.

Fortune Crispy Spring Rolls 4.2/5

Available for both dine-in and takeaway, the Fortune Crispy Spring Rolls ($23.80) are filled with a medley of vegetables and mushrooms. Encased in a golden, crispy skin, the filling is flavourful and provides a pleasing contrast in texture, resulting in a multi-textural bite that works well as a festive starter.

Golden Crispy Soon Hock & Thai Mango Salad 4.2/5

A whole fish is a must-have on any Chinese New Year table, and Im Jai puts a Thai spin on this tradition with the prized Marble Goby (Soon Hock). The Golden Crispy Soon Hock & Thai Mango Salad ($108, about 1.2kg) is expertly butterflied and deep-fried head-on, with the scales left on, resulting in delicate, crispy, edible scales while keeping the flesh succulent and moist. The fish is paired with a spicy, sweet, and zesty Thai green mango salad, creating an elegant balance of flavour and texture. This is a tasting portion of the whole fish. Diners may also opt for the Steamed Soon Hock with Thai Mango Salad ($108, about 1.2kg).

Steamed Festive Seabass with Spicy & Sour Dressing 4.2/5

Another steamed fish option on the menu is the Steamed Festive Seabass with Spicy & Sour Dressing ($32.80). The fish is perfectly steamed to a moist texture and complemented by a punchy dressing that delivers a delightful spicy kick and sour, zesty finish.

Im Jai Golden Harvest Seafood Claypot Rice 4/5

The Im Jai Golden Harvest Seafood Claypot Rice ($110.80) is a luxurious festive staple featuring wild-caught jumbo black tiger prawns, diced hotate scallops, deep-fried soft shell crab, and deep-fried pork lard. Rich, indulgent, and aromatic, it is a satisfying communal dish well-suited for celebrations.

Black Sticky Rice Nian Gao 5/5

For dessert, the Black Sticky Rice Nian Gao ($21.80) truly stands out. Im Jai’s signature pancake is transformed into a festive Nian Gao using house-milled black sticky rice flour and strips of coconut flesh. Crisp on the outside yet chewy and fragrant within, this dessert is exceptionally good and easily one of the highlights of the meal.

Sweet Coconut Reunion Tang Yuan 4/5

The Sweet Coconut Reunion Tang Yuan (Serves 4–6, $30.80) is based on the traditional Bualoy dessert from Im Jai’s regular menu. It features auspicious red and yellow glutinous rice balls with coconut strips in sweetened coconut milk, finished with a salted egg lava cream. The sweet-savoury interplay reflects the hallmark flavours of Thai desserts.

IM SABAAI’s Signature Abundance Pork Floss

To complete the festivities, Im Jai also offers IM SABAAI’s Signature Abundance Pork Floss ($98), the first of its kind manufactured in Singapore. Presented in an elegant gift box of four bottles adorned with a Fire Horse design and a poetic Chinese couplet, it is available in both Original and Spicy flavours—making it a thoughtful and auspicious Lunar New Year gift.

1. Im Jai CNY Menu is available for both dine-ins and takeaways from 26 January – 3 March.
2. Guests can mix and match any items in the CNY menu and spend $288 to receive 20% discount.
3. Guests who place their orders before 23 January for dine-in and takeaways after 26 January can enjoy an Early Bird Discount of another 10% if they hit $288.
4. IM JAI will operate only for takeaways on CNY eve, 16 February until 1pm.
5. IM JAI will be closed for CNY holidays from 17-19 Feb and resume operations on 20Feb.
6. IM JAI will strictly be taking only reservations on 20 February; no walk-ins allowed.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]

Cutlery Optional Private Dining - South Indian Flavours in a Homely Setting

Our private dining exploration this round took us to Cutlery Optional Private Dining by Vasunthara Ramasamy, a contestant from MasterChef Singapore Season 2. Specialising in South Indian cuisine, her home dining concept stood out to us, as most private dining experiences in Singapore lean heavily towards Peranakan or Chinese cuisine. This was one we had been especially looking forward to.

Plantain Chips & Chutney 3.8/5

We started the evening with Plantain Chips & Chutney, a light and crispy bite made addictive with the aromatic and spice-laden chutney. A simple yet impactful appetiser that teased the palate for what was to come.

Coconut Toddy Thosai 4.5/5

Malabar Chicken Curry 4.8/5

The Malabar Chicken Curry was a highlight. The chicken was tender, soaked in a robust curry brimming with depth and fragrance. What elevated the dish further was the freshly made Coconut Toddy Thosai, which was soft, fluffy, and carried a beautiful hint of coconut. Perfect for mopping up every last bit of curry.

Spicy Fried Fish Fry with Coconut Topping 4/5

Next came the Spicy Fried Fish Fry, crisp on the outside and moist within. The addition of coconut topping added a welcome lift in both flavour and texture.

Pork Fry 4.2/5

The Pork Fry reminded us of Chinese sio bak, yet with an unmistakable Indian twist. Crispy, succulent, and deeply savoury — it was addictive enough to keep going back for seconds.

Prawn Green Mango Curry 5/5

The Prawn Green Mango Curry emerged as one of my favourites of the evening. Large, succulent prawns were paired with a mild, balanced curry. The fruity tang of green mangoes complemented the natural sweetness of the prawns, making this dish stand out.

Mix Vegetable Thoran 4/5

To refresh the palate from the richer dishes, the Mix Vegetable Thoran was perfectly timed. Crunchy and light, it provided a nice balance to the heavier curries and roasts.

Crab Roast 4.5/5

Another memorable dish was the Crab Roast. Unlike the familiar Singaporean renditions of chilli crab, black pepper crab, or salted egg yolk crab, Vasunthara’s version showcased a spice-forward, aromatic profile that paired beautifully with the crab’s sweetness. A refreshing take that still held its own against our beloved local styles.

Mango Ice Cream 4.2/5

The meal concluded with Mango Ice Cream. Bursting with the intensity of ripe mangoes, it was refreshing and vibrant. It's almost like eating the fruit itself. A fitting end to a flavourful journey.

Cutlery Optional Private Dining is a rare gem in Singapore’s private dining landscape, offering authentic South Indian flavours with personal touches from Vasunthara. It’s a feast that bridges familiarity and discovery, making it an experience well worth seeking out.

Cutlery Optional Private Dining
Ang Mo Kio Ave 9 / Yio Chu Yang 
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Nearest MRT: Yio Chu Yang (NS Line)