Wednesday, 30 December 2015

Ring in the New Year at the Grand Copthorne Waterfront Hotel

Festive highlights

If you have not made plans for your New Year's celebration, head down to the Grand Copthorne Waterfront Hotel. Celebrate the last day of the year with a big bang and ring in the New Year by indulging in a feast prepared by Executive Chef David Toh and his award-winning culinary team.

The smorgasbord of festive treats promises to delight your senses and pamper your taste buds. The sumptuous selection has a strong focus on quality and not just quantity. With an extensive array of cuisines spanning countries from the east to the west, the hotel's buffet spread will have something that satisfies even the most discerning diner. If you are looking for culinary variety, this is the place to go to.

For a refreshing start, go for the home cured salmon with dill and fennel pickled, sweet mustard sauce, seafood terrine served with mango salsa on honey tomato dip, freshly sliced assorted sashimi and sushi.

Seafood on ice

My favourite station is the seafood on ice section. The shucked Canadian oyster, steamed Chilean scallop with roe, chilled tiger prawn, snow crab leg and Spanish black mussel are just too good to resist.

Chef preparing pizza at the open kitchen

There is also an open kitchen where pastas and pizzas are prepared  à la minute right before your eyes. The best part is that the pizzas are freshly baked in the wood fired oven.

For the main course, indulge in the fragrant seafood paella and delve into the flavours of Spain. Crustacean lovers will be delighted by the freshness of the grilled Alaskan king crab with creamy gravy and cranberry pomegranate sauce. Another noteworthy festive favourite is the turkey roulade stuffed with pistachio and chestnut in pine nut cream sauce. It is a delightful blend of nutty, creamy and savoury flavours. It is so delicious that it will leave you craving for more.

If your taste buds desire something Asian, opt for the deep-fried fish with Szechuan sauce or the braised garam masala lamb shank. Diners with a soft spot for local fare will be thrilled by the wok-fried Singapore chilli crab which offers a wonderful balance of sweet and spicy flavours. With mantou, it is just divine.

Herb-rubbed roast turkey

Satiate your festive cravings by indulging in prime cuts of meats roasted to perfection such as herb-rubbed roast turkey with chestnut filling, cranberry jam and Gilbert jus or the oven roasted herb prime rib served with prestige truffle jus. The honey glazed gammon ham is another signature creation by the culinary team. This iconic dish has a sweet, crunchy crust and a juicy interior and every mouthful is a burst of heavenly goodness.

On New Year's Day during brunch you can tuck into an endless array of barbecued seafood items including king prawn, marinated stingray with sambal, fish otak-otak, rosemary lamb chop, BBQ pork fillet with corn of cob and more at the barbecue station.

Grand Copthorne Waterfront Hotel's white winter framboise log cake

Millennium Hotels and Resorts signature arc-en-ciel rainbow log cake 

The gastronomic feast does not stop here. Diners with a penchant for sweet treats will be dazzled by the lovely symphony of desserts including pumpkin panna cotta, homemade New Year pudding with brandy custard sauce, log cake and more.

New Year’s Eve Dinner Buffet, 31 December 2015
Adult: $98*   Child: $49
*Enjoy the special price of $90 when you dine with six paying adults and more.
Adult: $138** (includes free flow of beer, house wine, soft drinks)
**Enjoy free flow of Champagne at an additional $20.

New Year’s Day Brunch Buffet, 1 January 2016
Adult: $98*   Child: $49
*Enjoy the special price of $90 when you dine with six paying adults and more.
Adult: $138** (includes free flow of beer, house wine, soft drinks)
**Enjoy free flow of Champagne at an additional $20.

The New Year's Eve Dinner Buffet and New Year's Day Brunch Buffet will be available at the Waterfront Conference Centre (Level 2, Grand Copthorne Waterfront Hotel). For reservations, please call 6233 1100 or email

No comments:

Post a Comment