Are you ready for Niu (牛) Year? Usher in the Year of the Ox with an abundance of culinary treasures at Grand Copthorne Waterfront Hotel Food Capital GCW. Let's take a tour of the delicious spread awaiting us!
1 to 28 February 2021 (excluding 11 to 14 February 2021)
Lunch $68++
Dinner $88++
11 to 14 February 2021
Lunch & Dinner $98++
11 February 2021 Lunar New Year Eve Dinner
First seating: 5:30pm to 7:30pm (Last order at 7pm)
Second seating: 8pm to 10pm (Last order at 9:30pm)
abalone and lobster (limited to one serving per table and available only from 11 Feb to 14 Feb)
Staff will portion the yusheng salad in accordance to the number of pax per table. Just need to indicate to staff if you would prefer a bigger or smaller portion and they are more than happy to accommodate. The portion in the photo is for 6 pax. Please note that the abalone/lobster yusheng is only available from 11 Feb to 14 Feb.
this year's guide to Lo Hei
our friend plating the toppings
sprinkling of good vibes
topping up the sweetness
Mask-up and no shouting during lohei is the norm for this year. Quietly and calmly, we tossed the yusheng with silent wishes for a better year ahead for everyone.
huat ah (in small letters)
We ordered up a plate of sashimi for that extra satisfaction. Hehe.
salmon and tuna sashimi
Soup
Double-boiled Mini Buddha Jump Over The Wall is only available for 11 to 14 Feb dinner. Tried it and it was delicious. Enjoyed everything in there but warning first... one may feel full after this! Or, was it just me? Hmmm, nevertheless this bowl of warm soup was comforting and very worth it for the buffet to have this serving per pax.
Here's a little video of the double-boiled Mini Buddha Jump Over the Wall (佛跳牆):
abalone, dried scallops, ham, mushroom, sea cucumber and chicken
Roast Peking Duck with Chinese BBQ Sauce (Available for Dinner only)
Yet, another delightful dish from the buffet. Imagine munching on unlimite servings of Peking Duck wrapped in egg crepe. Just need to inform the service staff on how many pieces you'd like to order.
display counter
for a table of 6 pax
get into my belly!
Chef Negi North Indian Spice & Tandoor
Chef Negi's delectable North Indian Spice and Tandoor
lamb shank, pea pulao
Been to Food Capital a couple of times but usually, I tend to skip the Indian cuisine section so as to indulge in the other food (sorry but limited stomach space). However, for this time, I made it a point to try the beautiful items that came from Chef Negi's kitchen.
(left to right) garlic naan, chickpea masala (pindi chana), butter chicken (back)
lamb shank
crab masala
We ordered garlic naan and butter naan. I tried the garlic ones and it was light and goes extremely well with the butter chicken. The lamb shank was nothing short of amazing! Super tender. Strongly recommend. First time trying crab masala but not much curry though. For the curries, I liked the butter chicken the most, followed by the chickpea masala.
Chinese Delights
BBQ chicken wings, Taiwanese Style Pork Sausage and Bakwa (pork and chicken)
Because it is the festivities, we couldn't resist the bakwa. Pretty good I must say. The Taiwanese style sausage was yummy too! Almost wanted to eat another one but there's somemore food to sample!
Extravaganza Crustacean Seafood Bag (1 serving per table)
For the sauces, guests could choose from either of Chef Max’s Tangy Spicy Sauce, or the Creamy Curry Butter Flavour. And, if you are there for dinner, there's Canadian lobster in the bag too! The seafood bag will be portioned in accordance to number of guests for the table.
presenting the Extravaganza Crustacean Seafood Bag (for 6 pax)
Seafood Bag in Creamy Curry Butter sauce
The creamy curry butter sauce was thick and slightly sweet. Loved the aroma of the curry when the bag was first opened. One need to work fast for this sauce base as it tasted best when warm. Enjoyed the tender squid, lovely mud crab, flower crab, sweet lobster, flower clams, mussels, prawns and corn.
Seafood Bag in Chef Max's Tangy Spicy sauce
The tangy spicy sauce is similar to '甘香'. The mud crabs were done beautifully and those squid, were so delightfully tender. Lovely.
yums
Oriental Roast Stall
Guests could order up the roast chicken, roast pork or the kurobuta char siew and even chicken rice.
Kurobuta Char Siew and Crispy Roast Pork
Dazzling Dessert
Be mesmerised when the Cold Yam Custard with Coconut Foam is served. There's 'Live Action' yo!
Cold Yam Custard with Coconut Foam
Lovely dessert and if you missed the first 'Live Action', just order another one!
traditional nian gao (original / green tea) and tang yuan
Even when you are super full, do try the Crystal Tang Yuan in brown sugar syrup. So mochi and heartwarming.
Crystal Tang Yuan in brown sugar syrup
black sesame
For the other dessert, I'd recommend the Golden Mango Pudding with Mandarin Orange and Lucky Gold Bar Chocolate Cake. Am feeling the festive vibes from the names alone.
(top to bottom) Lucky Gold Bar Chocolate Cake, Golden Mango Pudding with Mandarin Orange, Pandan Layer Cake with Coconut Whipped Cream, Strawberry Panna Cotta with Berries Compote and Almond Fruit Cake with Eight Treasures
Overall, @$98++ (11 to 14 February 2021), especially for dinner, I find that this buffet offers good value with its Lobster/Abalone Yu Sheng, Seafood on Ice (dinner), the Extravaganza Crustacean Seafood Bag (with Canadian Lobster for dinner), Mini Buddha Jump Over the Wall, copious servings of Roast Peking Duck wrapped in Egg Crepe (dinner), unlimited plates of sashimi (as per usual), tasty selections from Chef Negi North Indian Tandoor & Spice, unlimited bakwa, BBQ wings and Taiwanese Style sausages and, that Dazzling Dessert. Come try!
Thank you Ji Cheng for the invite and Grand Copthorne Waterfront Food Capital for feeding us. Kudos to Chef Max and team for the tasty variety that we enjoyed for this Lunar New Year~
For the festivities this year, why not indulge in a Chef's Christmas Tasting Menu? Each course in this set menu from Grissini was a treat, for the visuals as well as for the tastebuds.
One could opt for the 8-course, or the 6-course menu at $98++ or $78++ per pax. Book 3-days in advance to enjoy 10% off.
Come during dinner time and guests will be served with complimentary bread basket comprising of foccacia and multigrain breads. A trolley of olive oils and balsamic will presented to diners, and one could choose the dip of their liking. I had the house-infused olive oil with black balsamic.
of balsamic and olive oils
bread basket (served warm)
I enjoyed the warm breads and preferred the soft foccacia. The first course was served fairly quickly. One of the item from the 8-course menu is the Fresh Oysters, served in trios (yay!). The oysters were good. Served in red wine vinaigrette, shallot, chive and lemon juice. High tangy.
Fresh Oysters (part of the 8-course menu)
plump, juicy and saucy, no need for extra lemon
Next, we had the tuna tartare. I had two variations of tuna tartare from Grissini before and this would be version 3.0. This version was the daintiest of all.
Tuna Tartare
Not sure if I should mixed the tuna tartare but did that anyway. End result, was a genteel taste and loved the extra crunchy savoury lift that the croutons provided.
lovely starters
Next came the hot starter; Pumpkin soup. Sweetness was prominent, and liked the addition of orange in it. If you are worried if the soup will make you very full, the verdict was, it didn't.
Pumpkin Soup
Then, we had the Eggplant Parmigiana. Now, I've had this before and looking forward to enjoying it again in this tasting menu.
Eggplant Parmigiana
Look at that. So so cute. Was fairly impressed when I started on the eggplant parmigiana. Maybe because of its smaller portion, the parmesan and mozzarella cheese became more pronounced. Loved the chewy, smokiness from the cheese and the softer texture of the aubergine.
For the next course, Gamberi e Caviale was served, on a bed of orange celeriac purée. This is part of the 8-course menu. Enjoyable and finished in a few bites.
Gamberi e Caviale (part of the 8-course menu)
Before we dived into the main course, we were served the Lime Sorbet.
Lime Sorbet
For main course, one could opt for the Josper-grilled Ribeye Steak or Kurobuta Pork Collar. I'd choose Ribeye Steak. Loved the smokey flavours and texture of the beef.
Josper-grilled Ribeye Steak
gorgeous
Had a burst of flavours with the Kurobuta Pork Collar too and that's when I happen to chew on a piece with fats. So good!
Kurobuta Pork Collar
go for the ones with fatty bits
And for the finale, we must have dessert and we're getting baked Alaska. If you loved the baked Alaska version served at the alfresco dining, you will be impressed by this special version served as part of the Chef's Christmas Tasting Menu. Tableside service to flambe this dessert, so get your camera ready.
Baked Alaska (before flambe)
light it up~
Chocolate ice-cream with passion mango compote and a marshmallow-like texture of the outer layer.
dig in
For reservations, please call 8168 1539, email dining.gcw@millenniumhotels.com or click here
Book 3 days in advance for 10% off, and do enquire by contacting the hotel/restaurant directly.
Have a Tasty Christmas, my friends!
Special thanks to Gilbert Ong, Lee Ji Cheng for the invite, and team Grissini at Grand Copthorne Waterfront for feeding us.
Grissini
Location: G/F Grand Copthorne Waterfront Hotel, 392 Havelock Rd, 169663
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