A Thai Culinary Adventure Awaits at Peppermint’s Vibrant Buffet Experience

If you’ve been craving the taste of Thailand, no worries, you’re in luck. The Tantalising Thai Buffet at Peppermint, located in PARKROYAL COLLECTION Marina Bay Singapore, has brought the essence of Thai cuisine straight to our shores. From October 3 to November 8, 2024, you are invited to immerse yourself in the rich, aromatic, and diverse flavours of the Land of Smiles, courtesy of award-winning Chef Wattanasak "Bas" Changkeb, winner of Top Chef Thailand (Season 3), who teams up with Peppermint’s own Chef de Cuisine, Leon Yee.

Chef Bas brings a decade of experience in Bangkok's dynamic culinary scene, and this shines through in the buffet dishes. His partnership with Chef Leon Yee promises an authentic Thai culinary experience with every bite. The buffet offers a rich spread of authentic dishes, reflecting Thailand’s famous culinary heritage and culture.

As usual, when you enter Peppermint, you are greeted by a stunning array of fresh seafood on ice - succulent crab legs, briny sea snails, glistening Boston lobster, and plump oysters. It's an ocean-to-plate experience that sets the stage for the feast to come. The seafood is fresh and can be enjoyed simply with a squeeze of lemon or a dash of Tabasco.

Now, let’s dive into the real stars of the evening—the Thai food!

The first dish that caught my attention was the Grilled Chicken. The meat was tender and juicy, with a sweet, sticky sauce. The lemongrass undertones made it genuinely Thai. It was flavourful but not overwhelming, making it a great start to the buffet.

A must-try highlight was the Phoo Pad Phong Curry, a yellow crab curry made with turmeric. The vibrant yellow colour of the curry gave the dish its name, but the crab steals the show. Despite the intense flavours of the curry, the sweetness of the crab still shone through. Crispy rice crackers are the suggested way to eat with this crab curry.

If you love your spice, the Tom Yam Talay is the star of the show, a dish you can’t miss. This red tom yam broth was packed with seafood—prawns, mussels, and baby lobster. This is no watered-down interpretation - it's the real deal, with a fiery spice and sourness that shouts, “Tom Yum Yum”. The rich, fiery broth will wake up your senses.

There’s more seafood on the buffet, like the utterly luxurious Gaeng Kua Sapparod Lobster (Rock Lobster in Pineapple Tamarind Gravy). This dish showcases the versatility of lobster. It looked great, and the pineapple tamarind gravy added a refreshing twist to the rich lobster meat.

One dish I expected to enjoy more was the Pad Thai noodles. While the familiar flavours were present, the texture of the noodles was a bit too soft for my liking. Usually, I prefer my Pad Thai with a slight bite, but the flavours were on point, so I didn’t mind too much.

Meat lovers, fear not - you haven't been forgotten. The Thai-style Slow Roast Black Angus Tomahawk. Yes, it’s as indulgent as it sounds, and it will have meat lovers lining up the carving table. Let's say Fred Flintstone would approve of this caveman-sized beef rack. Yabba Dabba Doo indeed.

Another must-try is the Lamb Rib Curry. The lamb was fall-off-the-bone tender and served with a mild Thai curry sauce. For lamb lovers, this dish is a dream. The layer of fat around the meat adds an extra richness that makes every bite melt in your mouth.

You may miss it, but make sure you get stuck into the unctuous Beef "Soup Hang Wua" (a spicy wagyu oxtail tower with bright notes of coriander). This dish is as impressive in taste as it is in presentation. Oxtail takes a long time to get tender, and the chefs did an outstanding job with this dish – and Wagyu oxtail, no less!

Be sure to save room for dessert. For dessert, the Sticky Rice and Mango is a quintessential Thai offering. Peppermint’s version features cute mini pyramids of sticky rice topped with sweet slices of mango. Another dessert worthy of its buffet place is the Steamed Tapioca with Coconut Cream, which balances the starchy texture of tapioca with the smoothness of the sweet coconut cream. There was some gula melaka sauce next to the coconut cream, and I assumed it was for the tapioca. Who knows, but it paired very well. I couldn’t resist finishing with some Young Coconut Jelly and a refreshing Chendol Ice Cream, rounding off the evening on a high note.

This was the special opening night, so as I feasted, there was entertainment by way of classical Thai dancers swaying to live percussion, courtesy of the Tourism Authority of Thailand. It definitely set the mood for Thailand; a perfect complement to a meal that transports you to the Land of Smiles.

Peppermint’s Tantalising Thai Buffet is truly a “must-visit” for anyone who loves Thai food. The chefs have successfully created a menu that celebrates the bold flavours and diversity of Thai cuisine while also offering a few creative twists. Whether you’re a fan of spicy curries, fresh seafood, or indulgent desserts, there’s something for everyone. The buffet runs until November 8, so book your table now. I t will be a shame to miss it!

Big shout-out to the Peppermint team, especially Ms. Sheyne, whose bubbly and pleasant personality made the night even more enjoyable.