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
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.
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.
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: http://dairycream.blogspot.sg/2014/11/sichuan-noodles-at-straits-kitchen-till.html
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. ......