A Clawsome Seafood On Grill At Ginger, PARKROYAL On Beach Road

This season, Ginger at PARKROYAL on Beach Road presents A Clawsome Seafood on Grill which showcases an incredible spread of crustacean delights from a barbecue seafood station to a repertoire of new and signature dishes with a touch of local influences, created by Resident Executive Chef Low Hoe Kiat. The scrumptious line-up of signature crustacean offerings will run from 1 April to 30 June 2018.

A Clawsome Seafood on Grill – What Awaits You?

Seafood-enthusiasts will be delighted by Ginger’s array of seafood offerings at its Barbecue Live Station. Choosing from a plethora of fresh seafood beginning with stingray, prawn, squid and shellfish such as clams and mussels, these ocean gems will be cooked à la minute on the open grill.

Ginger’s house-made sambal sauces concocted from onions, chilli, limes, salted fish, provide one of the best complements to the barbecue delights.

Embark on a tantalising crustacean journey with Ginger’s much-loved Chilli Crabs, Black Pepper Crabs

and the crowd’s favourite Braised Crab Bee Hoon that teases any palate with its aromatic wok-hei flavour.

The dish of Pumpkin Lobster in Claypot beautifully combines the succulent texture of lobsters, with generous servings of pumpkin puree that has been infused with locally sourced herbs.

Folks who are looking for a hearty indulgence will be thrilled by the new Lobster and Seafood Shanghai Noodle Soup, with its robust seafood broth, topped with oceanic gems such as lobster, crab claw and scallops.

The restaurant’s much-loved staples such as Oyster Omelette, Bak Kut Teh and assorted selections of Satays continues on the buffet line.

A Clawsome Seafood on Grill – Make Reservations Now!

The pricing for the seafood buffet is as follow:

All prices are subject to 10% service charge (for dine-in) and GST unless otherwise stated.

Food items on the buffet line are served on a periodic and rotational basis, to provide an all-new dining experience upon every visit. For dining reservations or enquiries, please call 6505 5710 or email [email protected].