Singapore Buffet News

A Singaporean couple celebrated their wedding with a unique KFC-themed buffet. The bride's bouquet was made of fried chicken, and guests were treated to a spread of KFC favorites. The couple's love for KFC inspired this unconventional wedding theme. KFC Singapore provided special packaging and decorations for the event. This creative approach to wedding catering showcases how personal preferences can be incorporated into traditional celebrations.

The Line restaurant at Shangri-La Hotel Singapore had its hygiene rating downgraded from 'A' to 'C' following a food poisoning incident. The incident affected 10 people who reported gastroenteritis symptoms after dining at the restaurant. The Singapore Food Agency (SFA) conducted an inspection and found several hygiene lapses. The hotel has since addressed these issues and implemented stricter food safety measures. This case highlights the importance of maintaining high hygiene standards in buffet settings.

During Ramadan, many restaurants in Singapore offer special buffets and set menus for breaking fast. These offerings cater to Muslim diners and often feature traditional Malay and Middle Eastern dishes. Some establishments provide takeaway and delivery options for those preferring to dine at home. The article highlights various venues and their unique Ramadan offerings. This seasonal dining trend showcases Singapore's diverse culinary landscape and cultural inclusivity.

1 Market by Chef Wan, a popular halal buffet restaurant in Singapore, announced its permanent closure. The restaurant was known for its wide variety of local and international cuisines. Chef Wan, a celebrity chef from Malaysia, expressed his gratitude to patrons and staff. The closure was attributed to various factors, including changing dining trends and economic challenges. This event marks the end of a significant player in Singapore's halal buffet scene.

Singapore has lifted restrictions on self-serving buffets, which were implemented during the COVID-19 pandemic. Both restaurant owners and diners have welcomed this change, seeing it as a return to normalcy. Restaurants are still encouraged to maintain hygiene practices such as providing hand sanitizers. Some establishments are gradually reintroducing self-service elements to their buffets. This development signifies a significant step in Singapore's post-pandemic dining landscape.

The Landmark, a halal buffet restaurant in Singapore, was suspended for two weeks due to food safety violations. Inspections revealed unclean premises and the sale of food past its expiry date. The Singapore Food Agency (SFA) took action to protect public health and safety. The restaurant was required to rectify these issues before resuming operations. This incident underscores the strict food safety regulations in Singapore's F&B industry.

During the COVID-19 pandemic, concerns were raised about the safety of buffet dining. Experts explained that while the risk of transmission through food was low, shared utensils and close contact with other diners could pose risks. Restaurants implemented measures such as staff-served buffets and increased sanitization. Diners were advised to practice good hygiene and follow safe distancing measures. This article addressed public concerns and provided guidance for safer buffet dining during the pandemic.

Mobile apps that help reduce food waste by selling restaurant leftovers at discounted prices are gaining popularity in Asia, including Singapore. These apps connect consumers with restaurants offering unsold food at the end of the day. This initiative helps reduce food waste and provides affordable meals to consumers. Restaurants benefit by reducing losses from unsold food. The trend reflects growing environmental consciousness and innovative solutions in the F&B industry.

Edge restaurant at Pan Pacific Hotel Singapore was suspended after 16 diners reported food poisoning symptoms. The affected customers experienced gastroenteritis after dining at the buffet restaurant. Health authorities conducted investigations and found several hygiene lapses. The hotel cooperated with the investigation and implemented corrective measures. This incident highlights the ongoing challenges in maintaining food safety in large-scale buffet operations.

Following the cancellation of Sakura Buffet's food supplier licence due to food safety violations, tingkat catering businesses in Singapore emphasized their commitment to high safety standards. These businesses highlighted their food handling practices and quality control measures. The incident served as a reminder of the importance of food safety in the catering industry. Many caterers reported increased scrutiny from customers regarding their food safety protocols. This situation underscores the impact of food safety incidents on consumer trust and industry practices.

Royal Palm, a halal buffet restaurant at Orchid Country Club, received a 'C' hygiene grade after 65 people reported food poisoning symptoms. The incident led to an investigation by health authorities. Inspections revealed several hygiene lapses at the restaurant. The management was required to improve their food safety practices. This case emphasizes the need for stringent hygiene standards in buffet settings, especially those catering to large numbers of diners.

Mandarin Oriental Singapore announced a major renovation project costing $135 million over six months. The renovation includes updates to guest rooms, public areas, and dining venues. Melt Cafe, a popular buffet restaurant, will return in a new form after the renovation. The hotel aims to enhance its offerings and maintain its competitive edge in Singapore's luxury hotel market. This significant investment reflects the ongoing evolution of Singapore's hospitality and dining landscape.

University students in Singapore are using chat groups to organize large groups for campus buffets. These groups aim to maximize value by bringing many students to all-you-can-eat offerings. The trend has led to increased popularity of certain campus eateries. Some concerns have been raised about food waste and the impact on dining facilities. This phenomenon highlights the creative ways students approach campus dining and the power of social media in organizing group activities.

Buffet restaurants in Singapore faced significant challenges due to COVID-19 safe management measures. Many had to adapt their service models, moving away from self-service to staff-served buffets. These changes increased operational costs and affected the dining experience. Some restaurants introduced new concepts or shifted to à la carte menus to survive. The article highlights the resilience and adaptability of Singapore's F&B industry during the pandemic.

The Consumers Association of Singapore (CASE) reported that Sakura Buffet's food supplier licence was cancelled due to food safety violations. The cancellation followed multiple complaints and failed inspections. CASE advised consumers who had made advance payments to the company. This incident highlighted the importance of regulatory oversight in the food industry. The case serves as a cautionary tale for other food suppliers about maintaining high food safety standards.

This article showcases various high-end buffet offerings in Singapore's hotels and restaurants. It highlights the diverse culinary experiences available, from international spreads to specialized cuisine buffets. The piece discusses unique features of different buffets, such as live cooking stations and premium ingredients. Pricing and value propositions of various buffets are compared. The article reflects the competitive and innovative nature of Singapore's luxury buffet scene.

Al Jasra Restaurant, known for its prata buffet, was suspended by the Singapore Food Agency (SFA) due to food safety violations. Inspections revealed pest infestations and poor food handling practices. The restaurant was required to address these issues before resuming operations. This case highlights the strict enforcement of food safety regulations in Singapore. It also serves as a reminder of the importance of maintaining high hygiene standards in all food establishments, including popular local eateries.

Giant supermarket in Tampines offered a free-flow durian buffet, attracting significant attention from durian lovers. The article discusses the quality and variety of durians available at the buffet. It provides insights into the value proposition of the buffet compared to buying durians elsewhere. The piece also touches on the logistics and experience of attending such a unique food event. This offering showcases innovative marketing strategies in Singapore's competitive retail and F&B sectors.

This article explores various money-saving apps in Singapore, including those focused on reducing food waste from buffets and restaurants. Apps like Treatsure and Just Dabao allow users to purchase unsold food at discounted prices. The piece discusses how these apps work and their benefits for both consumers and businesses. It also covers other money-saving apps in different sectors. This trend reflects growing environmental consciousness and the intersection of technology with sustainable dining practices.

Peach Garden restaurant at Thomson Plaza was set to resume operations after a suspension due to gastroenteritis cases. The restaurant was closed for thorough cleaning and disinfection. Health authorities conducted investigations and implemented additional food safety measures. The management expressed commitment to maintaining high hygiene standards. This incident highlights the quick response and stringent measures taken in Singapore's F&B industry to address food safety concerns.

Singapore is intensifying efforts to reduce food waste, including initiatives targeting buffet restaurants. Various organizations are implementing innovative solutions to minimize waste from buffets. These efforts include educating diners about food waste, implementing portion control measures, and finding ways to repurpose excess food. The article highlights the collaboration between government agencies, businesses, and non-profit organizations in this endeavor. This trend reflects Singapore's commitment to sustainability and responsible consumption.

Mezza9, a popular buffet restaurant at Grand Hyatt Singapore, announced its permanent closure after 24 years of operation. The restaurant was known for its diverse international cuisine and open-kitchen concept. The closure was part of the hotel's renovation plans and evolving dining concepts. Many patrons expressed nostalgia and shared memories of dining at Mezza9. This closure marks the end of an era for one of Singapore's iconic hotel buffet restaurants.

The National Environment Agency (NEA) announced plans to take action against a restaurant for violating hygiene regulations. The unnamed establishment, which included buffet services, was found to have multiple lapses in food safety practices. NEA emphasized the importance of maintaining high hygiene standards, especially in buffet settings. The agency outlined the potential consequences for such violations, including fines and suspension of operations. This case underscores the strict enforcement of food safety regulations in Singapore's F&B industry.

This article discusses the reopening of self-service buffets in Singapore after COVID-19 restrictions were lifted. Diners expressed excitement about being able to choose their own food again. Restaurants implemented enhanced hygiene measures to ensure safety. The reopening signaled a return to normalcy in Singapore's dining scene. Both restaurant owners and customers welcomed the change while remaining cautious about health protocols.

The article celebrates the return of buffet dining in Singapore. It highlights various popular buffet restaurants that have resumed operations. The piece discusses new safety measures implemented by these establishments. Diners share their experiences and opinions on the revived buffet scene. The article also touches on how buffet concepts have evolved post-pandemic.

This article reports on the reopening of self-service buffets in Singapore. It captures the reactions of diners who are happy to select their own food again. The piece outlines the safety measures put in place by restaurants. It discusses how the dining experience has changed compared to pre-pandemic times. The article also includes perspectives from restaurant owners on the challenges and opportunities of reopening.

The article discusses the positive impact of buffet reopenings on restaurant businesses. Restaurant owners report a 20% to 30% increase in business since reintroducing buffets. It outlines the adaptations made by restaurants to comply with safety regulations. The piece includes customer feedback on the renewed buffet experience. It also touches on the challenges faced by restaurants in balancing safety and customer satisfaction.

This article focuses on the customer perspective of buffet reopenings in Singapore. Diners express joy at being able to choose their own food again at buffets. It discusses the variety of cuisines and dishes now available at reopened buffets. The piece includes observations on changes in dining behavior post-pandemic. It also highlights how restaurants are adapting to meet customer expectations while maintaining safety standards.

The article reports on the enthusiastic response of diners to the return of self-service buffets. It captures the excitement of customers being able to select their own dishes again. The piece discusses the range of cuisines and specialties offered at various buffet restaurants. It includes comments from restaurant staff on the changes in operations and customer behavior. The article also touches on the economic impact of buffet reopenings on the F&B industry.

This article discusses the reintroduction of self-service buffets in Singapore's dining scene. It highlights the joy of diners in being able to personally select their preferred dishes. The piece outlines the safety measures and new norms implemented in buffet settings. It includes perspectives from both customers and restaurant owners on the revived buffet experience. The article also touches on how buffet concepts have evolved to meet post-pandemic expectations and regulations.

Permata Singapore's 2025 1-for-1 buffet promotion goes beyond a simple discount, reflecting deeper cultural and economic shifts in Singapore. Located at the historic Gedung Kuning in Arab Street, the halal buffet highlights how shared dining experiences foster community and democratize access to heritage cuisine without diminishing its quality or cultural significance.

Singapore's PetExpo Fiesta 2025 introduced a unique buffet line exclusively for dogs and cats, marking a first in the country. Held at the Singapore Expo, the curated spread featured nibbles and bites from various exhibitors, complete with allergen labels. Pet owners could also dine alongside their pets with offerings from human food vendors, making it a unique shared culinary experience.

In celebration of Singapore's 60th National Day (SG60), various restaurants and hotel buffets across the island launched special S$60 dining deals. Prominent establishments like Intercontinental Singapore's Luce, Amara Singapore's Element, and Sarai Thai offered discounted spreads. The promotions encouraged citizens to utilize their SG60 vouchers on lavish hotel buffets and nostalgic local collaborations.

Swensen's at Changi Airport Terminal 2 launched a new late-night supper buffet on Fridays and Saturdays. For just S$29, diners can enjoy unlimited servings of local favorites like freshly made prata, nasi lemak, and satay, alongside 48 flavors of ice cream and gelato. The buffet caters to late-arriving travelers and locals looking for extensive supper options in the East.

Singapore's luxury dining scene geared up for the 2025 festive season with extravagant Christmas buffets and boozy brunches. Top hotels like The Ritz-Carlton Millenia and Intercontinental Singapore offered massive spreads featuring Boston lobsters, snow crabs, roasted turkey, and Irish Peking Duck. These blowout buffets highlighted the city's affinity for lavish, celebratory feasts.

For Ramadan 2026, Singaporean restaurants are offering lavish Iftar buffet spreads featuring a mix of local and international flavors. Highlights include StraitsKitchen's traditional dishes, Ginger's East Asian specialties, and 21 On Rajah's unique Balinese-inspired menu. These buffets provide communal spaces for friends and families to break fast with extensive culinary selections.