If you are on a search for ala carte buffet with a difference in Singapore, Peppermint is a brand-new farm-to-table dining concept at PARKROYAL COLLECTION Marina Bay. For fans of AquaMarine (yes, the hotel is previously known as Marina Mandarin Hotel), you would find that the interior and food offerings have gone through a total
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If you are on a search for ala carte buffet with a difference in Singapore, Peppermint is a brand-new farm-to-table dining concept at PARKROYAL COLLECTION Marina Bay.
For fans of AquaMarine (yes, the hotel is previously known as Marina Mandarin Hotel), you would find that the interior and food offerings have gone through a total revamp, and certainly looks very inviting.
Boasting a spectacular view of the Marina Bar skyline and the hotel’s atrium garden, Peppermint’s ambiance is ideal for a romantic dinner or smart casual gatherings.
Walking in, you would find that it is not like a typical buffet restaurant, with verdant interiors and natural colours add comfort and relaxation to your dining. So you don’t feel rushed or hurried, and can dine totally at ease.
There will actually be an urban farm right in the terrace (to be opened to public in Jan 2021), filled with edible flowers, herbs and veggies. These are actually used as ingredients in food and drinks, and to garnish and flavour au naturel.
This is where you can dine in a garden setting as you savour a wide selection of wholesome Asian and Western faves prepared fresh from an open kitchen.
These eat-all-you-can dishes will be safely and conveniently served direct to your table. All you need to do is to scan the QR code, and start picking your favourites right away.
Helmed by Executive Chef Chan Tuck Wai, Peppermint’s new menu reflects its focus on conscious eating, featuring plant-based dishes using local and sustainably-sourced ingredients.
Here are some of the food highlights at Peppermint:
Boston Lobster Au Gratin (1 serving per person)
Make your meal extra special with this Boston Lobster cooked with precision to get the right tenderness.
Served au gratin with grated cheese, this cold-water lobster is baked until the cheese melts and becomes lightly brown, beautifully decorated with edible flowers. Savour its sweet white meat from a half-lobster serving.
This bountiful harvest is every seafood lover’s dream, featuring a mix of freshly-shucked oysters, scallops, sea whelks, black mussels, tiger prawns, and even snow crabs (available for buffet dinners).
Served on a bowl of pristine ice, Ocean Harvest exudes freshness and clean, simple flavours, allowing you to enjoy its natural taste.
The fresh sashimi offerings are freshly sliced, then sent to your table, get a plate of melt-in-the-mouth Salmon, Tuna, Swordfish, Hamachi and Octopus Sashimi in a single plate.
For sushi lovers, available is an assortment of Sushi and Maki accompanied with pickles and condiments.
If you prefer something warm for the belly, there is also the wobbly-smooth Swimmer Crab Chawanmushi.
Carvery Wagon (Rotation 2 type daily)
There are two types of carvery available on rotation, from Slow Roasted 120days Grain Fed Black Angus Beef, Baked Norwegian Wellington, Herb Crusted Australian Lamb Rack, to Pan Roasted Wagyu Beef Oyster Blade.
The perfect Western main for the steak lover in the group. This Angus Beef comes from selected Black Angus cattle fed on a grain-based diet for an average of 120 days.
Slow roasted to optimal doneness, this steak is kept moist and tender to satisfy your meat cravings.
French Pot – Marseille Bouillabaisse with Caramelized Fennel Encased in Puff Pastry
From the Mediterranean coast of the West comes this classic French-style seafood soup with caramelised fennel.
Served encased in puff pastry, this bouillabaisse or traditional Provencal fish stew originated from the French port city of Marseille.
Enjoy the contrast of the crispy puff pastry with the rich, flavourful stew within. Eat when it is hot out.
Lifestyle – Sous Vide Farmed Chicken, King Oyster Mushroom with Organic Pumpkin Puree
Bite into an exceptionally tender strip of chicken, slow-cooked sous vide style for utmost succulence.
This spring chicken is peppered up with pungent and sharp flavours of oregano, balanced out with umami from the accompanying King Oyster mushroom ragout and freshly harvested garden greens.
Lifestyle – Pan Seared Sustainable Barramundi, Farm Grown Vegetables, Honey Soy Emulsion
A simple, pan-seared fillet of sustainably-sourced Barramundi is served in a contemporary fashion.
This Asian sea bass has a mild flavour and white, flaky flesh, complemented a sweetish honey soya emulsion and dill oil.
Italian Grains – Short Neck Clam with Whole-Wheat Linguini Aglio Olio
Make your carbs a little healthier with these whole wheat linguine prepared aglio olio style with garlic, oil and fresh steamed clams.
This Western noodle dish features Short Neck clams, the smallest type of quahogs – a species of hard-shelled clams. Their small size makes it ideal for steaming giving you not-so-chewy pieces of clams to bite with your al dente pasta.
If you prefer rice, also available is the Crustacean Risotto, Fresh Basil and Sun-dried Tomatoes.
Wok – Wok Fried Beef Rib with Coffee Sauce
A creative take on barbecue using tender beef ribs and an unexpected ingredient of coffee.
The somewhat bitter flavour of coffee pairs beautifully with these wok-fried beef ribs as it is infused with a sweet and savoury sauce.
Each piece of tender meat is thoroughly coated with the dark sticky sauce, then sprinkled with toasted almond slices for an added crunch.
Other items you can expect from the “Wok” section include Chong Qing Fish Collar, and Stir-fried Freshly Harvest Vegetable right from their farm. All complete with wok-hei.
Heritage – Singapore Laksa with Seafood
This iconic Singaporean dish features thick rice noodles in a rich gravy with rempah, a complex paste of spices imparting an intense flavour to the dish. Thickened with coconut cream, the gravy is also infused with Asian herbs for fragrance and freshness.
The taste and aroma of the sea are captured with the trio of prawns, scallops and a half lobster.
Other local heritage highlights are the Prawn Noodle Soup with Brown Rice Vermicelli and Whole Wheat Noodle and Hainanese Chicken Brown Rice – both healthier alternatives for guilt-free indulgence.
Mod-Sin – Char Grilled Chicken “Satay”, Pineapple Cucumber Salsa
Brighten up the smoky charred taste of your chicken “satay” with this refreshing salsa, made with pineapple and cucumber puree and seasonings.
A modern rendition of the popular local dish, this is a meatier version with appetising nutty sauce that complements the grilled meat.
Mod-Sin – Singapore Chilli Crab Cake
An Asian main transforming the classic Singapore Chili Crab into convenient, easier-to-eat patties.
These crab cakes include tasty rice baked in a crustacean stock with crab meat for a delectable seafood flavour. If you like those Chilli Crab flavours, then this is quite a good ‘hands-free’ alternative.
To replicate the lip-smacking gravy coating the crabs, this dish serves the cakes over a viscous chili crab sauce and topped with micro herbs for a modern touch.
Moving on to the sweet treats, the Patisserie Station offers a selection of petite dessert bites (so you can have more) with Strawberry Yoghurt Cake, Royal Charlotte Espresso, Manjari Chocolate with Crunchy Pearls, Coconut Lime Mousse, along with selection of Nonya Kueh, Pralines and Sweets.
Not to be missed are the Signature Durian Penget and Chocolate Lava Cake with oozy fillings.
Make some space for the refreshing signature Peppermint Cucumber Sorbet at the end of the meal, or it can work as a palate-cleanser.
Or pick from the rotating selection of Raspberry, Mango Pomelo, Lychee Sorbets; or Vanilla Beans, Double Chocolate, Milk Tea, Hazelnut Ice Cream flavours.
While buffets in the past have always been associated with “all-you-can-eat” with rich, extensive and perhaps heavier food choices, I think it is a positive move for Peppermint to move towards conscious eating, including sustainable ingredients in many of the dishes.
Plus, the food are all sent to the table with manageable and still tasty portions – so you tend not to overeat and instead enjoy the dining experience.
There is also a good mix of East meets West option, from well-plated European dishes to perennial local favourites with a healthier touch.
Peppermint Ala Carte Buffet Pricing
Lunch $65++ per adult, $32.50++ per child (6-12 years old)
Dinner $88++ per adult, $44++ per child
Mouth-watering festive dinner specials include Boston Lobster Au Gratin, Baked Norwegian Salmon Wellington, Manuka Glazed Tom Turkey Roulade, Chestnut Stuffing & Cranberry Sauce and Festive Chicken Ham with Maple Molasses & Gingerbread Spice. On New Year’s Eve, diners can look forward to Maine Lobster with Salted Egg & Cheddar Cheese, 90 days Aged Black Angus Beef Tomahawk with Beurre Noisette and Snow Crab Risotto with Fresh Basil and Sun-dried Tomato.
Peppermint Festive Lunch – 1 Dec 2020 to 1 Jan 2021
$68++ per adult, $34++ per child
Peppermint Festive Dinner – 1 to 23, 25 to 30 Dec 2020 and 1 Jan 2021
$88++ per adult, $44++ per child
Peppermint Christmas Eve and New Year’s Eve Dinner – 24 and 31 Dec 2020
$98++ per adult, $49++ per child
(Credit Card promotions applicable for UOB, American Express, Citibank Cardholders. Prior reservation recommended. T&C apply.)
For diners who want to take home PARKROYAL COLLECTION Marina Bay’s festive roasts and goodies, you can place your order here: https://panpacific.co/3lWtM6D
PARKROYAL COLLECTION Marina Bay, 6 Raffles Boulevard, Marina Square, Singapore 039594
Tel: +65 6845 1112
Opening Hours: Breakfast 7am – 11am, Lunch 12pm – 2:30pm (Mon – Fri), 12pm – 3pm (Sat, Sun, PH)
Dinner 6:30pm – 11pm (Mon – Sun)
* This entry is brought to you in partnership with PARKROYAL COLLECTION Marina Bay.