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BOOK A TABLE | 7ADAM | Executive chef Reynaldo Paulinho has come up with a vibrant five-course New Year's menu that combines both artistic flair and culinary finesse. The grilled wagyu beef sirloin with shallot compote is a fine example, served with mushroom ragout and butternut puree. To whet your appetite, the veloute of celeriac soup with Hokkaido scallop provides warm bliss when drizzled with truffle oil. Prices: $107++ per person | Dates: 27 December 2013 to 1 January 2014
Image 2 of 25 | Image credits: Absinthe
BOOK A TABLE | ABSINTHE | Get a dose of French decadence on 31 December with a terrific five-course dinner menu. The opener is a tartare of Hokkaido scallops mildly doused with Sturia caviar and avocado cream – and the mains include signature dishes like the oven-roasted French quail stuffed with duck foie gras and wild mushrooms. For an additional $14, you can even add a separate course of French farmed cheeses to your meal. Prices: $148++ per person | Dates: 31 December