Ginger @ PARKROYAL on Beach Road - A Collaboration with One MICHELIN Star Khao for a Taste of Thailand's Finest Treasures

For the month of October 2023, Ginger at PARKROYAL on Beach Road brings the vibrant flavours of Thailand to Singapore in a unique collaboration with One MICHELIN Star Khao from Bangkok. The 'Flavours of Siam & Home' buffet dinner, available from 6 to 29 October 2023, promises an exciting and delicious taste of Thailand curated by Ginger's Chef Vincent Aw, Khao's Found-owner Ms. Pradinan Arkarachinores, and Celebrity Chef Andy Yang.

With much anticipation fueled by the rave reviews from friends who have visited Khao in Bangkok, I couldn't contain my excitement to savour these dishes right here in Singapore. While the buffet spread also includes an array of local favourites and international offerings, my focus was undeniably on Khao.

River Prawns wand Glass Noodles in Claypot 4.8/5

I dived straight into the Goong Ob Woon Sen, a tantalising dish of River Prawns with Glass Noodles in a Claypot. The glass noodles turned out to be an unexpected delight, skillfully soaking up the opulent and hearty essence of the crustacean, creating a harmonious marriage of flavours that left a lasting impression.

Phad Thai with Prawns 4.2/5

Next on my plate was the Phad Thai Goong, Phad Thai with Prawns. While it may appear as a simple dish, achieving the right balance in Phad Thai is an art. The chewy noodles were spot on, and the harmonious blend of sweet, savoury, and tangy notes made this dish a standout.

Beef Shank with Green Curry 4.5/5

Usually accustomed to green curry with chicken, I ventured into new territory with the Gaeng Kiew Wan Nua Nong Gae, Beef Shank with Green Curry. This variation of green curry was less sweet and creamy compared to what I've had before. Still, it boasted a saucy consistency with a subtle hint of spiciness that perfectly complemented the tender beef shank.

Lamb Shank with Massaman Curry 4/5

Continuing my exploration of Khao's dishes, I had the Massaman Nua Nong Gae, Lamb Shank with Massaman Curry. Massaman curry, sweeter in nature compared to green curry, had no traces of spiciness. The lamb shank was tender and devoid of any gamey flavours.

Wok-fried Minced Chicken with Holy Basils 4.2/5

One of my favourites, Phad Gaprao Cai, Wok-fried Minced Chicken with Holy Basils, delivered an unforgettable punch. The dish was fiery, with a level of spiciness that may be too intense for some. However, the boldness of the flavours here remained authentic.

Crispy Fluffy Catfish with Spicy Mango Salad 4.2/5

The Yum Pladouk Foo, Crispy Fluffy Catfish with Spicy Mango Salad, was a delightful contrast of crispy bites paired with a tantalizingly spicy mango salad.

Crabmeat Omelet, served with Sriracha Sauce 4.2/5

The Khai Jiew Poo, a Crabmeat Omelet served with Sriracha Sauce, arrived with eager anticipation. While it boasted an enticing aroma of eggs without being overly greasy, I couldn't help but wish for a more generous serving of crabmeat to fully savour its sweetness. As it stood, it leaned slightly more towards an egg omelet, albeit a well-prepared one, especially when paired with the zesty Sriracha sauce.

Northern Thai-style Egg Noodles Curry with Chicken 4.5/5

Delving into lesser-known territory, I tried the Khao Soi Gai, Northern Thai-style Egg Noodles Curry with Chicken. It presented egg noodles in a sweet and creamy sauce—a bowl of pure comfort with tender poached chicken.

Boiled Water Chestnuts coated in Thin Flour 5/5

To wrap up this memorable dining experience, I couldn't resist the Tub Tim Grob, Boiled Water Chestnuts coated in Thin Flour, served in refreshing coconut water. This version stood out with its unique twist, perhaps attributed to the fresh coconut water. The addition of jackfruit added an extra layer of flavour and texture, making it a must-try dessert.

'Flavours of Siam & Home' is exclusively available during buffet dinner, with prices at $78++ per adult and $39++ per child from Monday to Thursday, and $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and the eve of public holidays. Additionally, UOB cardmembers can enjoy an exclusive 20% discount on their total bill when using a UOB credit or debit card.

Note: This is an invited tasting


Ginger
PARKROYAL on Beach Road
Level1
7500 Beach Road
Singapore 199591
Tel: +65 3138 1995
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Buffet Lunch – 12pm to 2.30pm
Buffet Dinner – 6pm to 10pm
À La Carte Dining - 8am to 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Fu Xiao Xian (抚小鲜) @ Bugis Junction - $12.80 Customisable Individual Fish Set Meals Available with 5 Different Soup Bases

Fu Xiao Xian (抚小鲜) opened its doors in Bugis last year, offering diners their speciality of Yunnan-style cooking and pressure-steamed fish. The restaurant prides itself on not using any MSG, preservatives, additives, or artificial flavours.

Their signature dishes, such as the Paper Wrapped Fish and Fish Hotpots, are more suitable for group sharing, but the new Individual Fish Set Meals ($12.80) would satisfy those seeking a quick and convenient meal and that of solo diners. These sets, available all day, allow you to customise by choosing your preferred soup base, adding two sides, and coming complete with a bowl of rice and a beverage.

Five different soup bases are available - the Spicy Fish, Vitamin C Tomato Fish, Sauerkraut Fish, Original Bone Broth Fish and Pumpkin Lemon Fish with Sauerkraut. By default, the set uses sea bass fillet, but you can opt to top up $2 for a swap to dory fish.

For the sides, each set allows two to be added in. These include enoki mushroom, black fungus, sweet potato vermicelli, beancurd, beancurd skin, bean sprouts and potato slices.

While waiting for your food to be ready, you can head to the self-service sauce station to prepare your bowl of condiments. We were pleasantly surprised to find fresh fruits offered for all diners as well. On the day of our visit, there were oranges and slices of watermelon.

Original Bone Broth Fish 3.8/5

We decided on the Original Bone Broth Fish with sea bass fillet, potato slices and beancurd for our first set. Unfortunately, the richness of the broth was just average, and despite the generous portion of broth, the slices of fish included were cut pretty thin and came in small numbers. While tender, the slices were also a tiny bit fishy.

Pumpkin Lemon Fish with Sauerkraut 4/5

Our preferred soup base between the two we tried was the Pumpkin Lemon Fish with Sauerkraut. While the sweet pumpkin flavour was relatively subtle, the zesty lemon notes complemented the sauerkraut and the amount of spice well. We opted to add black fungus and sweet potato vermicelli, which thoroughly soaked up the broth. I would have preferred this to be much less oily though.

Deep Fried Crisp Pork 4/5

We also had a side of Deep Fried Crisp Pork ($7.80) to share. I would have liked these a lot meatier, but I liked the savoury marinate and its crunch that wasn't too oily. The seasoning was actually pretty addictive.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Fu Xiao Xian
Bugis Junction
#01-88/89
200 Victoria Street
Singapore 188021
Tel: +65 8787 6791
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Nearest MRT: Bugis MRT (EW, DT Line)

Opening Hours:
11am to 10.30pm Daily

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]