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]

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Reimagines Asian Heritage Through a New Modern Communal Menu

Jiak Kim House unveils a new communal menu celebrating the diverse cultures, races, and culinary traditions that have shaped Asia’s rich food heritage. Led by Chef-Partner Seow Tzi Qin, the menu draws on Indian, Peranakan, Hakka, Teochew, Hainanese, and other Asian traditions, reinterpreting familiar flavours and techniques through a contemporary lens.

Rather than simply recreating nostalgic classics, Chef TQ looks into the stories and memories behind these dishes, transforming them into modern creations that are both familiar and unexpected. The result is a menu that takes diners on a journey through Asia, with playful interpretations, refined techniques and plenty of nostalgic references.

Croissant Lapis 4.2/5

Our meal begins with a complimentary Croissant Lapis, a seasonal bread course inspired by the intricate layers of traditional kueh lapis. Here, the layered structure is recreated with delicate French croissant lamination, giving it a wonderfully crisp, buttery texture while retaining the visual appeal of traditional kueh. What makes it even more interesting is the accompanying aromatic curry mash, inspired by the comforting combination of prata and curry. The buttery croissant works surprisingly well with the fragrant, mildly spiced curry, reflecting Chef TQ’s love for Indian cuisine and setting the tone for the cultural crossovers to come.

Jasmine Paloma 4.2/5

For something refreshing, the Jasmine Paloma ($22) is a light, fragrant mocktail made with jasmine tea cordial, cucumber, grapefruit, and lime. The floral notes of jasmine are balanced by the citrusy brightness of grapefruit and lime, while cucumber adds a clean, cooling finish. It makes for an easy-drinking accompaniment throughout the meal.

Chilli Crab Tacos 4.5/5

We started with a selection of small bites from the Tingkat of Memories, where diners can choose four for $28. Our selection included the Chilli Crab Tacos, Paper-Wrapped Quail, Shiso Hamburg with Kimchi and Hokkaido Scallops with Herbal Dashi Beurre Blanc.

The standout for me was the Chilli Crab Tacos, which cleverly swaps the conventional taco shell for crisp beancurd skin. It provides a delicate crunch while holding a generous filling of chilli crab and tandoori-spiced chicken. The sweet and savoury richness of chilli crab is layered with warmth and spice from the tandoori seasoning, making this one of the meal's more memorable bites.

Paper-Wrapped Quail 4/5

The Paper-Wrapped Quail is a more personal creation, inspired by one of the first dishes Chef TQ learnt to prepare as a young chef. Drawing on the nostalgic paper-wrapped chicken, the quail is a refined interpretation of the familiar dish. The delicate meat carries a savoury, aromatic depth, while the presentation and execution reflect how the chef has evolved from those early culinary memories.

Shiso Hamburg with Kimchi 4/5

The Shiso Hamburg with Kimchi brings together Japanese and Korean influences, pairing the aromatic freshness of shiso with the punchy, fermented character of kimchi. It is a compact bite, but it delivers plenty of flavour.

Hokkaido Scallops with Herbal Dashi Beurre Blanc 4/5

The Hokkaido Scallops with Herbal Dashi Beurre Blanc takes a more delicate approach. Sweet, plump scallops are paired with a silky beurre blanc enriched with herbal dashi, combining French technique with Japanese flavours. The sauce adds depth without overpowering the natural sweetness of the scallops.

Seafood Otak Chawanmushi 4.5/5

One of the menu's highlights is the Seafood Otak Chawanmushi ($24). The chawanmushi is remarkably silky, with a layer of spiced fish paste running through the custard to bring out the familiar sweet and spicy flavours of otak. It is then taken several notches higher with a luxurious topping of uni, caviar, sweet Caledonia prawns and tender Hokkaido scallops. Despite the richness, the dish remains cohesive thanks to the fragrant green curry poured over the top. The curry adds a creamy, aromatic and mildly spicy dimension that ties the seafood and otak together beautifully.

Tamarind Kale Salad 4/5

The Tamarind Kale Salad ($22) is another playful interpretation, combining mint yoghurt, battered kale and pomegranate. Rather than a conventional salad, it almost eats like a deconstructed take on Indian street food - Pani Puri. The tamarind brings a tangy and slightly sweet punch, while the battered kale provides an addictive crunch. Juicy pomegranate seeds add bursts of tartness and sweetness, while the cooling mint yoghurt helps balance the stronger flavours. There are almost echoes of pani puri here, particularly in the combination of tang, sweetness, spice and freshness.

ABC Root Vegetable Melange

In between the richer courses comes the ABC Root Vegetable Melange, a playful palate cleanser inspired by the familiar ABC soup. The dish comprises green apple sorbet, beetroot tagliatelle and carrot tartare.

Tom Yum 'Chee Cheong Fun' 4.2/5

The Tom Yum 'Chee Cheong Fun' ($44) is perhaps one of the menu’s most imaginative creations. Ulam herb lasagna is rolled and stuffed with assam fish farce, giving it the look and texture of chee cheong fun while retaining the herbs’ aromatic character. The rolls are served in a rich, velvety tom yum lobster bisque, bringing together sour, spicy, and seafood-forward flavours. Alongside it is a clever sambal cuttlefish "pappardelle", with tender ribbons of cuttlefish mimicking Italian pasta while contributing a smoky, spicy kick. It is an interesting collision of Southeast Asian flavours and Western presentation.

Hainan Pork Mille-Feuille 4/5

The Hainan Pork Mille-Feuille ($44) pays homage to the familiar flavours of Hainanese curry rice. Pork, vegetables and curry are reworked into a layered mille-feuille, topped with puffed rice for an added crunch. The accompanying curry sauce brings the comforting, savoury richness of curry rice, while grilled pineapple adds a touch of sweetness and acidity to cut through the richness. It is a sophisticated reinterpretation that retains the nostalgic soul of the original dish in one bite.

Quail Medallion Panggang 4.2/5

For the mains, the Quail Medallion Panggang ($28) sees quail chargrilled until the surface develops a beautiful smoky char while the meat remains tender and juicy within. It is served over a silky celeriac purée, whose subtle sweetness and creamy texture gently contrast the more robust quail. A rich truffle sauce further deepens the smoky flavours, while the deep-fried cauliflower bhaji brings an aromatic Indian-inspired crunch to the plate. The combination of chargrilled quail, truffle and spiced cauliflower makes this a well-balanced dish with plenty of contrasting textures and flavours.

Childhood Popsicle 4/5

Before dessert, we were served the Childhood Popsicle, a non-alcoholic pre-dessert inspired by the simple ice pops, or sng bao, that many Singaporeans may remember from childhood. This modern version uses Kyoho and Muscat grapes, resulting in a vibrant, fruit-forward popsicle that is refreshing and lightly sweet. It is a playful nod to childhood nostalgia, while giving the familiar ice pop a more polished, sophisticated treatment.

Asam Boi Sour Plum Shot 4/5

For an alcoholic alternative, the Asam Boi Sour Plum Shot takes inspiration from the sour plum shots once associated with the nightlife scene around Jiak Kim Street and Zouk. Made with vodka, housemade sour plum cordial and pickled apple, it is presented as a frozen sorbet surrounded by cascading dry ice. The combination of sour plum, fruit, and vodka is nostalgic yet playful, reminding us that the menu is not just about ingredients, but also about memories tied to places and experiences.

Yang Zi Gan Lu 4.2/5

Dessert begins with the Yang Zi Gan Lu ($22), a playful, modern take on the classic Hong Kong-style mango pomelo sago. Mango, mikan and golden passionfruit come together in a brighter, fruitier rendition of the familiar dessert. The mango's sweetness is balanced by the citrusy mikan and tangy passionfruit, creating a refreshing finish that feels familiar without simply replicating the original dessert.

Tangyuan 'Muah Chee' Cookie 4.5/5

My favourite dessert of the meal was the Tangyuan 'Muah Chee' Cookie ($22), which brings together two nostalgic Asian treats in one playful creation. A warm house-made peanut cookie is filled with a chewy mochi centre, then served with duo sesame gelato, crushed roasted peanuts and sesame seeds. The combination of textures makes this especially enjoyable — crisp, crumbly cookie; chewy mochi; creamy cold gelato; and nutty peanut crumble. The black and white sesame gelato adds a fragrant, slightly bitter nuttiness that works beautifully with the sweet peanut cookie, while the crushed peanuts reinforce the familiar flavours of muah chee.

Overall, the new menu at Jiak Kim House is an exploration of Asian culinary heritage through Chef TQ's personal lens. What makes it interesting is not simply how many cultures it represents, but how the dishes connect seemingly familiar flavours and memories in unexpected ways.

From chilli crab and otak to Hainanese curry rice, tom yum, muah chee, and even the humble childhood ice pop, the menu draws on recognisable references. It gives them new forms through contemporary techniques and presentation. Some dishes are playful, some nostalgic, and others more luxurious, but a consistent sense of storytelling runs through the meal.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to the traffic junction at Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to the destination. Journey time is about 6 minutes. [Map]