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A hybrid buffet and À la carte set-up here sees one ordering mains from a fixed menu, while starters come to the table and sides, desserts and so on are buffet style. The offerings highlight cuisines generally viewed as carnivore-lenient, such as South East Asian. There is fragrant Thai food employing plenty of basil, mushroom and bamboo shoot, a Cantonese profusion of soy and vibrant greens, Korean sees slow-cooked cabbage kim chi infusing flavour into tofu with spring onions and all-veg bibimbap, and the Singapore and Malay sections have a delicious dash of chilli coconut, curry leaf and coriander seeds and more. A ‘his and hers’ favourite menu lists out the recommendations of accomplished chefs helming these kitchens (including Jain fare). Do not sidestep the delicious Indian menu that showcases Punjabi, Rajasthani and Maharashtrian food.