Went for the Crab Buffet on 4 Oct.
Quite a few Crab dishes including Chilli Crab, Salted egg Crab, herbal Crab , etc.
It was Pretty good the 1st round but on my 2nd helping, realised that the standard was not consistent.
Besides the Crabs, there were also live cooking stations offering Char Kuey Teow and Fried Carrot Cake, both not of high standard, and bland.
The Carrot Cake could be passed off as a young chef doing his maiden dish.
You can get better ones outside this Hotel.
Live cooking also included freshly stir fry Veg upon your order but this station was mostly empty with the chef having free time on his hands.
There were also curry dishes to go with Naan and two or three malay dishes, of reasonable standard, definitely not out of this world.
Coffee and Tea were good , so was Ice Cream that came with 4 flavours.
Desserts such as Cakes were pretty bad and an extreme disappointment; Lapis cake seemed store bought, the swiss rolls seemed to be those factory-made in Malaysia. And no, unlike what bloggers say, there were no pastries, no pies, etc.
Overall a major disappointment. This hotel is at least 30 years old, back when I was a kid, I was here before, then I was here in the 90s for their Teochew Porridge, the last time I was here was about 3 years ago when the desser station has opera cake, good quality nonya kueh, etc.
They then should know, based on their experience that impressions count. One cannot put in effort on the Crab dishes and leave other sections of the buffet to chance.
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!