PARKROYAL on Beach Road is excited to announce that it’s iconic and instagrammable all-day dining restaurant, Ginger* has revamped its a la carte menu, which pays homage to the diversity and myriad of food cultures in Singapore.
Now available for dining in, the extensive a la carte menu is a celebration of Singaporean flavours created by Executive Chef Vincent Aw. Executive Chef Vincent Aw’s passion for local food began from a young age, when he was helping out at his grandparents’ store selling local delicacies like You Tiao. Since then, Executive Chef Vincent Aw was inspired to curate a menu that brings people from all walks of life to savour Singapore’s foodscape of distinctive and diverse local dishes.
Nestled within Singapore’s city centre and a stone’s throw from the scenic Kampong Glam enclave, Ginger at PARKROYAL on Beach Road revealed a unique look that celebrates the abundance of Singapore’s natural beauty in the cosmopolitan city-state after extensive renovation on 15th October 2020. The stunning ambience of Ginger is brought to life by award-winning Singapore-based Australian designer Emma Maxwell who playfully captured the spirit of ‘A City In A Garden’ by using natural raw elements such as timber and stone to complement the vibrant botanical design.
General Manager of PARKROYAL on Beach Road, Paolo Campillo elaborates: “We are thrilled to launch Ginger’s a la carte menu. Singapore is a melting pot for Malay, South Asian and East Asian cuisine. Our district – Kampong Gelam has a rich cultural history from the travellers who have settled in the area. At Ginger, we have handpicked several dishes to showcase this culinary heritage.”
Indulge in authentic Singaporean flavours, specially created to provide a sense of comfort and familiarity. Guests can be assured of quality ingredients and meticulous preparation – all sauces, for example, are homemade. Highlights of the menu include:
Popiah with Bamboo Shoots and Ayam Penyet Crust – Ginger’s interpretation of Popiah, inspired by the rich culture of its neighbourhood at Kampong Glam. Soft, thin paper-like crepe with bamboo shoots, turnip and soft boiled eggs. Topped with ayam penyet crust, garlic, chilli, coriander, peanuts and sweet sauce.
Hainanese Chicken Rice – A quintessential national dish of poached chicken served with jasmine fragrant rice cooked with chicken broth and bean sprouts. Topped with homemade chilli and minced ginger.
Crispy Chicken Cutlet – Deep-fried chicken thigh with seasoned bread crumbs, with a side of fries, baked beans, coleslaw and garlic bread.
Beef Rendang – Stewed beef cheek cooked together with a spice paste and coconut milk until fork-tender. Topped with chopped cashew nuts and kaffir lime leaves.
Singapore Chilli Crab – Stir-fried succulent crabs with thick, sweet and slightly spicy homemade sauce, with peanuts and a side of mantou.
Durian Pengat – Durian pulp mixed with milk, palm sugar and pandan leaves
When: 7500 Beach Rd, PARKROYAL on, Singapore 199591
When: Lunch – Wednesday to Sunday and Public Holidays, 12:00 pm to 2:30 pm
Dinner – Wednesday to Sunday and Public Holidays, 6:00 pm to 10:00 pm
For reservation enquiries, please call +65 3138 1995, email firstname.lastname@example.org,
or visit www.panpacific.com/ginger