Located at the Lobby Level of Oasia Hotel, Zaffron is an all-day international buffet restaurant that aims to transport diners beyond Singapore’s shores, with international cuisines such as Vietnam, Indonesia, India, Thailand, Korea, Japan and more.
The buffet focuses on quality rather than quantity, thus the variety isn’t vastly extensive –one thing for sure is that you will find something in it to suit your taste buds.
To accompany your meal, there is a selection of European, South American, Australian and Californian wines.
Buffet highlights include a live carving station, a selection of fresh sashimi and themed dinner buffets that change monthly.
For corporate dining or an intimate party, there are two private areas available: a semi-private dining area sectioned off by glass display that seats 16 and a private meeting room with an inbuilt screen and projector for seminars that seats 24.
I had the opportunity to dine at Zaffron together with 15 international bloggers and 7 Singaporean bloggers before heading to the Singapore Blog Awards 2012 ceremony at the Singapore Flyer.
Here’re some items available at the Lunch Buffet.
Fruits and Nuts
Assortment of Cheeses
Grilled Pork Fillet Noodle Salad
They seem to pay close attention to the quality of salads; I noticed interesting flavour combinations that we don’t usually see at other buffets.
The variety ranges from all over the world.
Shrimp & Cabbage with Oriental Dressing
Other salads include Asian Pickles and Kim Chi.
Top of picture: Sesame, Snow Pea, Tomato & Shitake Salad Bean
Bottom of picture: Italian Sausage
Left: Stir Fried Beef with Snow Pea & Shitake
Right: Japanese Tofu with Minced Chicken
Head over to the Hot Section for tantalising Asian favourites.
Left: Fried Oyster Omelette
Right: Singapore Chilli Crab
I enjoyed the Fried Oyster Omelette. It’s one of my favourite hawker foods, and I am highly discerning when it comes to my favourite foods.
Usually whenever buffets offer Fried Oyster Omelette, the eggs tend to be overcooked and even rubbery –but this you won’t find at Zaffron.
The egg turns out soft and fluffy, juxtaposing soft, chewy, starchy flour –the ratio of flour to egg is ideal.
Claypot Chicken with Lap Cheon & Mushroom
The Claypot Chicken with Lap Cheon (Chinese sausages) & Mushroom is a highlight amongst the meat dishes at the Hot Section.
The chicken is surprisingly tender, bursting with flavourful juices with every gratifying bite. I found myself eagerly returning for second and third helpings.
Indian Fish Head Curry
When I got to the Indian Fish Head Curry after a round of photo taking, there were mostly bones left. What a pity. I would have loved this dish!
Foreground Left: Fried Oyster Omelette
Foreground Right: Japanese Tofu with Minced Chicken
Background Left: Roasted Vegetables (zucchini, eggplant, carrot)
Background Right: Sautéed Mushrooms
This was my ‘second round’, comprising of my favourites!
I didn’t manage to try the laksa due to time constraint; we had to leave for the Singapore Blog Awards ceremony after the 1-hour lunch. This portion is Jonathan’s (a blogger from Hong Kong). Rebecca, from Malaysia, enjoyed this Singapore version of laksa too!
Cantonese Style Char Siew
Cold Stone Creamery Ice Cream
For dessert, ice cream was the highlight for me.
It was to my endless delight to find Cold Stone Creamery taking centre stage at the dessert station –smooth and creamy ice cream, made fresh daily.
From left to right: Mango Yoghurt Panna Cotta; Banana Cake; Van Houtan Chocolate Cake; Coya Jelly
I wish I had enough stomach space (and more time for digestion) for the egg tart! It is one of my favourite snacks. I didn’t get to try it. *SAD FACE*
When I was doing Interior Design back in my polytechnic days, my lecturer raved a lot about the internationally renowned interior design firm, Super Potato. Prior to visiting Zaffron, all I had were books and magazines from the library as references to admire their creative works. It is almost surreal to step foot in one of their creations in real life. Zaffron’s chic classy setting is designed by world famous Japanese designers, Super Potato.
I was one of the top 20 finalists for the Dean & Deluca’s Be A Chef in 7 Days. Nope I didn’t win but I received Kitchen Language vouchers worth $50! I would loveeee to use the vouchers but I’d like to share that with my readers too :)
Answer a simple question at my facebook page to stand a chance of winning!
Oasia Hotel Level 1
8 Sinaran Drive
Reservations: (65) 6664 0348 / firstname.lastname@example.org
Buffet Pricing: (Subject to changes for monthly promotions)
(Children between 6-12 years dine for half the price)
A La Carte/Bar: All day 6.30am-11pm
Singapore Blog Awards Ceremony: Hong Kong bloggers posing for the camera!
Met Dr JiaJia and Bigbrother at the awards ceremony too! Congratulations on winning Best Video Blog.