The Orchard Cafe @ The Orchard Hotel Singapore - Lavish Buffet Featuring Finest Cut of Meats and BBQ Seafood

The Orchard Cafe at The Orchard Hotel Singapore has a brand new lineup with Flaming Feast: Prime "Meats" Seafood BBQ Buffet. Running from 1 March to 4 May 2025, the feast also showcases American flavours, offering a range of BBQ meats with hearty US flavours, comforting Western fare, and indulgent desserts.

BBQ Smoked Hickory US Beef Brisket

Slow Roasted US Kurobuta Pork Shoulder

Slow Roasted US Grain Fed Prime Rib

Over at the Prime Meats & Signature Carving station, you will find beastly-looking roasts and BBQ meats — Slow-Roasted US Grain-Fed Prime Rib, BBQ-smoked hickory US Beef Brisket, and Slow-Roasted US Kurobuta Pork Shoulder. While the meats were truly the stars of the offerings, given their succulency and bold flavours, the sides were delectable as well. The Yorkshire puddings were excellent with the US prime rib, and the buttery mashed potatoes for the pork shoulder were sinfully delicious.

Charcoal Grilled Meats

New Orleans BBQ Prawn

Alongside the BBQ meats, the Charcoal Grill Selections features tantalising items such as Flank Steak. Short Plate, Lamp Chops and Beef Sirloin. The New Orleans BBQ Prawn offered a fresh take on their usual grilled prawns.

Pumpkin Croquette, Maryland Crab Cakes, Fries, Buttermilk Chicken

Another station offered the comfort of Fried Basket. There were Fish & Chips, succulent Buttermilk Chicken, and my favorites were the Pumpkin Croquette and Maryland Crab Cakes.

Seafood on Ice

The Seafood on Ice station was also delightful, with Snow Crab Legs among other usual favourites such as Red Prawns and Black Mussels. Boosting the seafood offering, there is also a Sashimi and Sushi counter offering Norwegian Salmon sashimi, Yellow Fin Tuna and Hokkaido Tako.

Banana Foster with Caramel Ice Cream

Snicker Chocolate Bar

Blueberry Cheesecake

Another highlight was the dessert lineup. Not only are there regular crowd-pleasing and comforting sweets such as Bread & Butter Pudding, Blueberry Cheesecake, and Key Lime Pie, but also unique creations such as the Snicker Chocolate Bar, which offers a whole new experience in enjoying the familiar flavours of a Snickers. The live station whipped up delicious Banana Foster with Caramel Ice Cream made of caramelised bananas served with a scoop of velvety vanilla ice cream and caramel sauce.

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. Note: This is an invited tasting.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
Facebook
Instagram
Website
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 traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 10 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - Breathes New Life with New Kappou Master Chef Kawaii Hideki

Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.

Kabusecha - Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5

I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.

Sakizuke - Kegani 4.5/5

The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab's natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.

Otsukuri - Seasonal Sashimi 4.5/5

Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the "Foie Gras of the Sea," provided a creamy, umami-packed indulgence.

Kinki with Fukahire and Ebi Imo 4.5/5

The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.

Charcoal-grilled Freshwater Eel with Eggplant 4.5/5

The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel's natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.

Cod Sperm in Tonkatsu Broth 4.5/5

A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.

Charcoal-grilled A5 Omi Wagyu 4.2/5

For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.

Saba Donabe 4.8/5

The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.

Warabi Mochi 4/5

For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.

Seasonal Fruits 3.8/5

With Chef Kawaii Hideki's refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish's precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.

Note: This is an invited tasting.


Ki-sho
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
Facebook
Instagram
Website
Nearest MRT: Newton (DT Line, NS Line)

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

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]