The Orchard Cafe @ Orchard Hotel Singapore - OZ “Meats” Buffet, A Vibrant Celebration of Premium Australian Produce, Culinary Craftsmanship, and Bold Flavours.

The Orchard Cafe at Orchard Hotel Singapore has recently launched the OZ "Meats" Buffet, showcasing the best of premium Australian produce through a lineup of curated dishes and live stations. Complementing the hearty offerings is an array of decadent desserts, ranging from classics to those inspired by Australian favourites.

Nachos Station

The Nachos Station gets things off to a lively start, featuring AUS grain-fed beef or pork con carne. Paired with condiments such as tender beans, creamy guacamole, spicy salsa, sweet corn and sour cream, it makes for a fun and flavourful starter to the buffet.

Aussie-Style BBQ Pork Shoulder

Slow-roasted AUS Grain-fed Striploin.

At the Carving Station, diners can enjoy Slow-roasted AUS Grain-fed Striploin and Aussie-Style BBQ Pork Shoulder. I personally favoured the pork shoulder, which was noticeably juicier and more tender, with flavours beautifully complemented by the accompanying BBQ sauce.

Halibut

For seafood lovers, the Australian Catch of the Day was Halibut served with Béarnaise sauce. It was a lighter, more delicate option that balances the heavier meat offerings.

AUS Wagyu Beef Sliders

The AUS Wagyu Beef Sliders are also not to be missed, with fluffy buns sandwiching flavoursome patties and melted cheese. These relatively humble-looking bites turned out to be one of my personal favourites.

Short Plate

Lebanese Style Lamp Chop

Another highlight is the Charcoal Grill Station, where AUS Beef Tri-tip, Short Plate and Veal Tenderloin are flame-grilled over charcoal, imparting enticing smoky notes to the succulent meats.

Tim Tam Tart with Berries

Lamingtons

The dessert selection was an absolute joy, rounding off the buffet on a sweet note. Among the seasonal selections, the Tim Tam Tart with Berries was indulgently rich with chocolate, delivering a delightful nutty crunch with every bite. Lamingtons offered a simple pleasure with soft butter cake coated with desiccated coconut, executed well with just the right level of sweetness.

Passion Fruit Pavlova with Fresh Fruit

The Passion Fruit Pavlova with Fresh Fruit was another standout, crisp around the edges with a slightly chewy centre, carrying bright tropical notes of mango and passion fruit.

Bourbon, Rum & Raisin Bread Pudding

The Hot Dessert Station was particularly irresistible, featuring indulgent treats such as Salty Peanut Brownie Pudding, Bourbon, Rum & Raisin Bread Pudding, and a comforting Baked Rice Pudding with Raspberry.

OZ "Meats" Buffet is available from now to 30 April 2026.

Weekday Lunch (Monday to Friday): $88 per person
Weekday Dinner (Monday to Thursday): $102 per person
Weekend Lunch (Saturday to Sunday): $98 per person
Weekend Dinner (Friday to Sunday): $112 per person

For the months of March and April 2026, make a reservation via https://www.millenniumhotels.com/tc/sgfoodonfoot to enjoy a complimentary glass of The Orchard Cafe Signature Drink.

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.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Tiffin Room @ Raffles Hotel Singapore - Celebrates The Rich Traditions Of The Festival of Lights

From 20 October to 3 November 2024, Tiffin Room at Raffles Hotel Singapore celebrates the Festival of Lights with a special Diwali set menu curated by award-winning Chef de Cuisine Kuldeep Negi. The menu showcases a vibrant array of dishes that represent the diverse flavours of India, spanning from the North to the South, East to West. Complementing the culinary experience, Raffles' resident sommeliers have curated a selection of alcoholic beverages to pair with the meal.

Makai Matar Chaat 4/5

The meal commenced with two appetizers. From West India came the Makai Matar Chaat, a delightful medley of sweet corn, green peas, onions, and tomatoes, brought to life with tangy tamarind and herbaceous mint chutneys.

Khumani Mugh Kebab 5/5

Next was the Khumani Mugh Kebab, a tandoor-grilled chicken leg from Uttar Pradesh in North India, tender and rich in spices with a smoky finish, served alongside refreshing yoghurt rice for balance.

For the mains, the dishes were served in the Tiffin Room's signature tiffin boxes, accompanied by an assortment of Garlic Naan, Butter Naan, and the moreish Kashmiri Naan. Nutty and sweet-savoury with pistachios and cranberries, the Kashmiri naan was the perfect pairing for the flavourful curries.

Murgh E Lazeez 4.5/5

The main courses featured regional specialities. From Hyderabad came Murgh E Lazeez, a stuffed chicken breast in a light, well-balanced gravy of onion, chilli, tomato, and cashew nuts. The chicken was tender and infused with the aromatic stuffing.

Erachi Ularthu 4.5/5

Next was Erachi Ularthu, a Keralan-inspired lamb chop stir-fry with caramelized onions, coconut, fennel seeds, and curry leaves. The rich and onion-sweet gravy paired harmoniously with the tender lamb.

Kadhai Lobster 4.2/5

Kadhai Lobster, inspired by Punjabi cuisine, featured a robust tomato curry infused with bell peppers and coriander. Although slightly salty, the lobster was succulent and satisfying.

Moradabadi Fish Biryani 4/5

The Moradabadi Fish Biryani, a take on the biryani from Uttar Pradesh, presented slices of fried pomfret fish buried in fragrant rice, garnished with mint and coriander. While delectable, the version from last year, featuring fresh tomatoes, was preferred for its simplicity and enhanced the rice's flavour.

Diwali Sweets 4.5/5

Dessert was a well-balanced trio of traditional Diwali Sweets paired exquisitely with 1985 Dalva Port wine. The Akhrot Halwa was a sweet, nutty indulgence made from walnut pudding with mixed nuts. The Kaju Strawberry Katli, a slightly creamy cashew fudge blended with strawberries, offered a Southern Indian twist, while the Besan Till Burfi, a chickpea flour and coconut confection, delighted with its comforting sweet finish.

The Diwali dining experience will be available for lunch and dinner in both non-vegetarian (S$122++ per guest) and vegetarian (S$110++ per guest) options from 20 October to 3 November 2024, with a wine pairing option to elevate the dining experience (S$88++ per guest).

Photos and words 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.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Lunch: 12pm - 130pm
Dinner: 630pm - 9pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]