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Authentic Thai buffet at One Farrer Hotel & Spa

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Miss your favourite spicy Tom Yum Goong or the sweet mango and sticky rice dessert in Bangkok? Good news is that you don’t have to fly to Thailand for that. This coming April, Escape Restaurant & Lounge at One Farrer Hotel & Spa is bringing the very best of Thai cuisine to Singapore.

Savour the best of authentic Thai cuisine at One Farrer Hotel & Spa from 2 to 16 April 2015. Held at Escape Restaurant & Lounge, the hotel will be collaborating with Guest Chef Aek Charttrakul and his team from the Thailand Culinary Academy, offering diners the opportunity to delight their taste buds with delectable Thai cuisine.

Tom Kha Gai - Thai Coconut Chicken Galangal Soup

Tom Kha Gai – Thai Coconut Chicken Galangal Soup

Whet your appetite with Chef Aek’s signature dishes, featuring appetisers and mains such as Kao Tang Na Tang (Crispy Rice Crackers with Chicken Dip), Mieng Khum (Traditional Betel Leaf- wrapped Snack), Hor Mok (Fish Custard), Tom Yum Goong (Spicy and Sour Prawn Soup with Galangal and Lemongrass), Poo Pad Pong Karee (Stir-fried Crab with Egg Curry).

Stir-fried Crab Curry

Stir-fried Crab Curry

End on a sweet note with Thai desserts, Fuk Tong Geang Buad (Steamed Pumpkin in Coconut Cream) and Khao Neeaw Ma Muang (Thai King Mango and Sticky Rice). Alongside with these Thai dishes, Escape Restaurant & Lounge will be serving the regular food spread, inclusive of fresh sashimi, Asian hot mains and desserts at the buffet counters.

Mango Sticky Rice

Mango Sticky Rice

As part of the festivities, diners will stand a chance to win attractive prizes in a lucky draw, featuring a return trip to Bangkok with 5-star accommodation for two persons, as the top prize.

Price: Lunch: $45++ per adult and $22.50++ per child (aged 5 to 11 years old); Dinner: $60++ per adult and $30++ per child (aged 5 to 11 years old)

Escape Restaurant & Lounge
One Farrer Hotel & Spa, 1 Farrer Park Station Road, Singapore 217562
Tel: 6705 7828
Opening Hours: 12pm to 2:30pm (Lunch), 6pm to 10:30pm (Dinner)

Author: Javan Ng

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