Savour an enticing array of new culinary delights created by our new Executive Chef Frederick Kho, from crab freshly prepared in ten different styles to a smorgasbord of seafood such as Boston lobster, mussels, tiger prawns and scallops.
For a taste of Penang’s renowned hawker fare, enjoy our Penang Affair buffet with favourites such as Char Kway Teow, Assam Laksa, Penang Prawn Mee, Oyster Omelette and Penang Rojak.
Mondays to Thursdays - (Lunch) $34; (Dinner) $38
Crazy Crab Night
Fridays - (Dinner) $58
Saturdays - (Dinner) $58
Fridays to Sundays - (Lunch) $34
Sundays - (Dinner) $38
For more information and reservations, speak with us at 6428 3160 or email firstname.lastname@example.org
Prices are subject to service charge and prevailing government taxes
Daily: 06:00 - 10:30
Daily: 11:30 - 14:30
Daily: 18:00 - 22:30
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We enjoyed dining at Spice Brasserie as the restaurant was very spacious with relaxing feel - The feeling is like having steamboat at home! We only pay $50 nett for the steamboat lunch buffet for 2 pax with credit card promotion which is very worth it!
The seafood were very fresh, I like their fish fillet and wok-fried crayfish the most! As I'm a super dessert lover, so I have high expectations on dessert. Sad to say the quality of the dessert here did not impress me, they were mostly decent. Hope to see more improvements in their dessert next time.
For full review and pictures, do visit therantingpanda.com
From authentic Singapore Chilli Crab to Black Pepper Crab, Chef Low’s signature creations also include the Slow-Braised Pumpkin Crab in Claypot and Stir-Fried Crab in Asian Spices, which we were literally salivating over throughout the course of our dinner.
The Slow-Braised Pumpkin Crab was one of our favourite dishes of the night. It was a real surprise that pumpkin sauce gravy goes so well with crab as this was our first time trying such a version. The pumpkin gravy was thick and creamy and tasted so good that we finished every bit of it. Remember to dip the fried buns in the awesome gravy. Kudos to Chef Low’s creativity!