\n@.marc.ng <\/p>\n
Estate at Hilton Singapore Orchard refreshes its dinner buffet with Grills & Gills, a Sunday to Thursday evening experience built around premium grilled meats, ocean-fresh seafood and chef-led signatures. The spread feels more refined and ingredient-focused, with open kitchens bringing together smoky carvings, chilled seafood, plated dishes and familiar Asian favourites in one polished hotel buffet setting. The Sanchoku beef selection is the main highlight, featuring award-winning beef from the 2025 Australian Wagyu Branded Beef Competition. Expect herb-crusted Sanchoku grain-fed beef OP ribs, Sanchoku Wagyu beef tomahawk and braised Sanchoku Angus beef brisket, each giving the buffet a stronger grill-led identity. Seafood remains a strong part of the experience, with Boston lobster, prawns, black mussels, clams, scallops in shell, freshly shucked French oysters, sashimi and nigiri. The individually plated signatures add more variety, from yakitori donburi bowl and slow-cooked char-grilled foie gras to smoked dry-aged duck, river prawns nyonya laksa, spicy prawn noodles and Sichuan-style spicy wanton. There is also plenty to explore beyond the grill and seafood, including Asian specialties, Indian signatures, artisanal French cheese, a homegrown salad bar and a dessert room with cakes, gelato, verrines and live ampam balik. Would you try this for your next hotel dinner buffet? . . . . . #singaporefood #sgfoodie #hotelbuffet #seafoodbuffet #orchardroad<\/p>\n
\u266c original sound – Marc – Marc<\/p>\n
\n@.marc.ng<\/a> <\/p>\n Estate at Hilton Singapore Orchard refreshes its dinner buffet with Grills & Gills, a Sunday to Thursday evening experience built around premium grilled meats, ocean-fresh seafood and chef-led signatures. The spread feels more refined and ingredient-focused, with open kitchens bringing together smoky carvings, chilled seafood, plated dishes and familiar Asian favourites in one polished hotel buffet setting. The Sanchoku beef selection is the main highlight, featuring award-winning beef from the 2025 Australian Wagyu Branded Beef Competition. Expect herb-crusted Sanchoku grain-fed beef OP ribs, Sanchoku Wagyu beef tomahawk and braised Sanchoku Angus beef brisket, each giving the buffet a stronger grill-led identity. Seafood remains a strong part of the experience, with Boston lobster, prawns, black mussels, clams, scallops in shell, freshly shucked French oysters, sashimi and nigiri. The individually plated signatures add more variety, from yakitori donburi bowl and slow-cooked char-grilled foie gras to smoked dry-aged duck, river prawns nyonya laksa, spicy prawn noodles and Sichuan-style spicy wanton. There is also plenty to explore beyond the grill and seafood, including Asian specialties, Indian signatures, artisanal French cheese, a homegrown salad bar and a dessert room with cakes, gelato, verrines and live ampam balik. Would you try this for your next hotel dinner buffet? . . . . . #singaporefood<\/a> #sgfoodie<\/a> #hotelbuffet<\/a> #seafoodbuffet<\/a> #orchardroad<\/a><\/p>\n
\u266c original sound – Marc – Marc<\/a> <\/section>\n<\/blockquote>\n