This Lunar New Year 2018, you’ll want to head down to the Royale Restaurant at Mercure Singapore Bugis to usher in the Year of the Dog.
With thoughtfully created scrumptious fare at the Lunar New Year Buffet (from $58++ per person), it’ll be sure to delight both young and old.
You know how chaotic Chinese New Year dinners can be, especially with wait staff running in and out of the kitchen. But here, it was casual and relaxed, and we had a great evening eating heartily to classic Chinese dishes.
We started off our meal with the Braised Fish Maw and Crabmeat Soup, which was made with a rich and flavourful chicken stock.
The soup was incredibly tasty, with the spongy fish maw slices absorbing the thick soup. Flecked with a bit of egg and strips of black fungus, this is sure to be a popular dish with the elders given our recent chilly weather.
Offer auspicious words as you toss the Yu Sheng that is topped with crunchy fish skin instead of raw fish slices, which gave the dish a satisfying crunch in each bite.
It works as a great alternative for those who don’t like the taste of raw fish in their festive salad too.
What really sets Royale Restaurant apart is its DIY Yusheng station, where you can pick out favourite ingredients for the festive salad and customise it to your liking.
We got down to being a little creative and tried making our very own creation, dressing our plate with various condiments, veggetabls and pickles.
If you can’t already tell, here’s our attempt at shaping it to look like a cute little dog — fried fish skin as a bow and its face outlined with crispy pok chui crackers. We thought it looks a bit like Micky Mouse, heh!
A special feature for the Lunar New Year Eve and Day Buffet (from $68++ per person) is the Roasted Suckling Piglet, one of my favourite dishes of the spread.
The meat was succulent and well-seasoned, and the crackling skin was deliciously addictive without being too oily. I regretted not returning to the buffet line for seconds!
Another roasted delight is the Charcoal BBQ Char Siew, which was made from a lean cut of pork. We were told that this was homemade by the chef.
It remained moist and succulent, even when left at room temperature, and had an aromatic char on it.
The Wok-Fried Crispy Cereal Prawns were crunchy, albeit a hassle to de-shell, or you can choose to eat it whole since it is deep-fried.
The sweet, buttery cereal paired wonderfully with the prawns and we really didn’t mind getting a little messy for this dish.
I look forward to rice dishes all the time, and the Hong Kong Style Waxed Meat Rice wrapped in Lotus Leaf did not disappoint. The rice was steamed well and fluffy, filled with bits of chestnuts, meat and sweet Chinese sausages.
Moving onto dessert, we tried the Osmanthus Jelly, shaped to look like Japanese water droplet jellies. I would have preferred more bite to the jelly itself, and felt that the wolfberries were a tad bitter.
It wouldn’t be Chinese New Year without Traditional Nian Gao. The sweet and sticky rice cake was dipped in an egg batter, then wok-fried till the centre became soft and the outside turned a golden brown.
My favourite dessert of the evening was definitely the Supreme Peanut Butter Layer Cake. The velvety cake was topped with a delicious Italian buttercream that reminded me of marshmallow fluff, absurdly addictive and it wasn’t too sweet as well.
Royale Restaurant’s festive spread is indeed a celebration of flavours, from the interactive DIY Yu Sheng to the various local highlights, and the assortment of desserts.
Grand Mercure Bugis’ Chinese New Year Festive buffets are ongoing from 9 February to 2 March 2018. They also have a Lunar New Year Eve and Day Buffet running respectively on 15 and 16 February 2018.
Gather your loved ones and friends this Lunar New Year at Royale Restaurant for the buffet feast and make your reservations early to avoid disappointment!
Expected Damage: from $58++ (Lunar New Year Festive Buffet) – $68++ (Lunar New Year Eve & Day Buffet)
Royale Restaurant: Level 3, Mercure Singapore Bugis, 122 Middle Road, Singapore 188973 | Tel: 6521 6030 | Website