Asian, Halal
+65 6884 6884
+65 67321234

Daily: 06:30 - 00:00

Lunch and Dinner
starts with 2 seatings from Thursday to Saturday
1st seating: 5:30 - 7:30 pm,
2nd seating: 8:00 - 10:00 pm
regular seating from Sunday to Wednesday 6:30 - 10:30 pm

$50 based on 70 submissions
Buffet (30 votes), Large Groups/Gathering (24 votes), Children/Family (20 votes) ...

StraitsKitchen is a Singapore-inspired buffet restaurant presenting the best of local cuisine for lunch and dinner in a contemporary marketplace setting. Come discover a uniquely Singaporean showcase of flavours.

What others are eating here

sichuan promotion till 12 dec
sichuan promotion till 12 dec
sichuan promotion till 12 dec
sichuan promotion till 12 dec
sichuan promotion till 12 dec
sichuan promotion till 12 dec
Prawn Noodle
Prawn Noodle

Latest Review for StraitsKitchen

Overall RatingBased on 50 reviews
Most helpful review:

Lunch @Straits Kitchen - 26th Sept 15

Food/Drink 5| Value 3| Ambience 5| Service 3
Total Review: 1

Lunch was sumptuously delicious and the spread was very good.
The local dishes spread was really delectably cooked.  We find most of the local foods in one place, in STRAITS KITCHEN itself! 
 Also, well done to the fruit juices counter. It was really good too.

My friends and I had a great time lunching there.

Hamida Marican

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Love the chilli crab!

Food/Drink 5| Value 5| Ambience 5| Service 5
Total Review: 1

The chilli crab was awesome and have lots of meat in it. And the service is good and would like to thumbs up the manager there for always been alert! I think the manager is way better than the service side. :)

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Awesome Sichuan Noodles Promotion Till 12 Dec!

Food/Drink 4| Value 4| Ambience 4| Service 4
Total Reviews: 285

If you think that Sichuan noodles is all about spicy minced meat paste on top of dry dan-dan noodles,  then you got to try the authentic version at Chinese kitchen of halal-certified buffet restaurant Straits Kitchen. Chef Patrick Pan from Xi-an, China celebrates the culinary heritage of his roots by introducing two types of Sichuan noodles that would definitely transform the stereotypical image of Sichuan cuisine. 
Full review and pics:

Taking a subtle approach to the dan dan mian, Chef Pan whips out a soupy version that is blended with peanut paste which gives it a very pleasant aroma. Dip the spoon into the sea of the reddish broth without the wavy noodles and one will haul up a mound of dried peppercorn, sesame seeds, spring onions--all the necessary ingredients that makes this bowl particularly rich and flavour duck. 

Meanwhile, I was fully impressed by how Chef Pan managed to allow the flavors of the components; cumin, star anise, homemade Sichuan Chilli oil, peppercorns, Japanese leeks and Chinese parsley to shine through without overpowering one another. I would have slurped down the two bowls of MSG-free broth if there weren't so many other temptations around at the buffet. ......

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Average food in a posh setting

Food/Drink 3| Value 3| Ambience 4| Service 3
Total Reviews: 609

Anyway, the exterior was glossy and modernistic as expected, exuding class and style. The inner elegance of the dimly-lit restaurant with its comfortable seats were plain raw beautiful. I was escorted to my seat while waiting for my esteemed dining companion to arrive. Interestingly, in such a setting, they were playing Chinese songs literally.

Lunch started, and we began browsing the variety of local / Chinese cuisine on display, in this posh marketplace setting. There was quite a huge spread of food - starting from the Nasi Lemak stall with tantalizing ingredients.

We had some Popiah (Chinese spring rolls with turnips, chopped peanuts etc within) - large rolls of ingredients filled spring rolls. The taste was pretty all right - not too salty, a little on the bland side.

I took a little of Char Kuey Teow and Fried Carrot Cake alongside with some vegetables. The fried pasta both tasted rather good too, and were not oily.

The Satay (meat on sticks) was pretty all right - chargrilled meat that was rather tender, though lacking in the smokey fragrance of traditional satay - and they were careful not to burn the sides (usually I prefer to have a little burned edges).

Next, the Prawn Noodles that was light in flavor and flaccid in texture. There were rather big shrimps at the bottom of the soup though, and that (when shelled) enhanced the overall flavor dramatically

For full review and more photographs, please feel free to visit:

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